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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
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Fog Crest2011 Pinot Noir
Laguna West
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$29.25

Was $33.00
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Pinot Noir
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Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Pappardelle Pasta with Mushroom Sauce

Angeles Wine Company


Ingredients

1 lb. pappardelle pasta
3/4 lb. porcini mushrooms
2 shallots
3/4 lb. canned tomatoes
A small bunch of parsley
1 clove of garlic
The leaves of a sprig of rosemary
A few leaves of sage
Olive oil
Dry white wine
Salt & pepper to taste
Freshly grated Parmigiano Reggiano


Instructions

Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and cube the caps, keeping them separate. Mince the shallots and the herbs and saute them for a few minutes in 4 Tbs. of oil. Add the the diced stems, cook another minutes, and then add half cup of wine and the tomatoes. Season with a little pepper and simmer the mixture over a very gentle flame for a half hour. Add a little more wine and a drop of water, and the cubed caps.

Continue simmering the sauce over a gentle flame. Depending upon how much moisture the mushrooms contain, you may need to add more liquid - a splash of wine and a little hot water. In the meantime, bring the pasta water to a boil, salt it, and cook the pappardelle. Drain the pappardelle and season with the sauce; serve with grated cheese and enjoy.



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