Food & Wine Fridays: Wine & The Late Night Supper

PastaStop! Put down that Cap’n Crunch! Yes, it’s tempting to just make a bowl of cereal when you get home late from work or the movies or when you want a midnight snack. For just a few minutes more, you can whip up a terrific (and even romantic) little meal and serve it with a glass of easy-drinking wine for a satisfying supper. Here are some recipe ideas and wines to go with!

The “Anything Out if the Fridge” Omelette
Omelettes are a very satisfying meal at any time of day and can be great with many wines. The keys to making a good omelette are a splash of water to keep the eggs loose, keeping the pan at a moderate temperature, and always using butter. For my omelette, I used 4 eggs since we were 2, and I found left over grilled chicken breast, an avocado, and some Havarti cheese. Total meal prep time (including opening bottle of wine) was 10 minutes. I had the Zind-Humbrecht Pinot Blanc 2011 with mine, but the WillaKenzie Estate Pinot Gris 2012 or the Cave de Lugny Macon Lugny Les Charmes Chardonnay 2013.

The “Dagwood” sandwich
How can anyone forget the image of Dagwood standing in the kitchen with a sandwich stacked a mile high? After rummaging through the fridge, I created a turkey breast, prosciutto, provolone, lettuce, and tomato, topped with a fried egg and served on sliced sourdough. Total meal prep time was 12 minutes, and the wine of the night was the Henry Fessy Morgon 2010. The Commanderie de la Bargemone Rose Coteaux d’Aix en Provence 2013 or the Bouchard Aine & Fils Pinot Noir 2012 would have been equally tasty.

Caccio e pepe   
This classic Roman pasta dish can be made even when there is next to nothing in the fridge. The name translates to “cheese and pepper” which are the only condiments adorning the pasta. To begin, make enough spaghetti for 2 (buccatini also works, too). In a saute pan, melt a hunk of butter and add a couple of tablespoons of fresh ground black pepper. Toast for a bit until the butter turns a light hazelnut brown. Add a ladle of the pasta cooking water to the saute pan, a pich of salt, and then the cooked pasta. Toss to coat and remove from heat. Finish the pasta with another hunk of butter and 2 big handfuls of grated cheese. The traditional cheese to use is pecorino romano, but in a pinch I have used grana padano and parmigiana. Toss the pasta again and top with some more cheese and a grind or 2 of pepper. Total meal prep (including pasta cooking time, grabbing 2 forks and hunting for a bottle of wine) was 15 minutes. We had the Felsina Berardenga Chianti Classico 2011, and it was awesome.  Monte Antico Rosso 2009 and Hauner Salina Hiera 2012 would also be great!

Buon appetito!!