Festive Food Pairings with Prosecco Superiore D.O.C.G.

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Check out the recipes below for the foods featured in the video.

Truffle Popcorn
 
Ingredients
  • ⅓ cup popcorn kernels, unpopped
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon truffle salt
  • ½ teaspoon ground black pepper.
Instructions
  1. Pop popcorn kernels in a large pot.
  2. Drizzle with melted butter and season with salt and black pepper. Season or toss to coat. Taste and adjust seasonings to your liking.
Creamy Shrimp Pasta
 
Ingredients
  • ½ pound dried pasta, of your preferred shape
  • 1 tablespoon oil
  • ½ pound shrimp
  • 2 tablespoons unsalted butter
  • 1 shallot, small diced
  • 2 garlic gloves, minced
  • juice of one lemon
  • 1 cup heavy cream OR mascarpone OR ricotta (All are great, you choose! Just make sure they are full-fat.)
  • ⅓ cup grated parmesan cheese
  • salt, to taste
  • pepper, to taste
  • zest of 1 lemon
  • chopped herb of your choice, for a garnish
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, or until al-dente. Drain and set aside.
  2. Heat a large skillet over medium/high heat and with a tablespoon of oil. Once oil is hot, add shrimp and cook for just one or two minutes per side, until they are no longer raw.
  3. Remove cooked shrimp from pan and add the butter. Once the butter is melted, sauté the shallot and garlic until soft and starting to get some color.
  4. Stir in the lemon juice and cream/cheese.
  5. Stir in parmesan cheese and stir until incorporated.
  6. Add salt and pepper to taste.
  7. Stir in the drained pasta and cooked shrimp, be sure to completely coat noodles.
  8. Serve with a sprinkle of lemon zest and fresh herbs.

 

Gochujang Short Ribs
 
Ingredients
  • 3 pounds of short ribs
  • 5 scallions, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons gochujang
  • a 1-inch piece of peeled and sliced ginger.
Instructions
  1. Whisk together 3 of the chopped scallions, the garlic, sesame oil, soy sauce, fish sauce, brown sugar and gochujang. Place in a sealing plastic bag with the short ribs and allow to marinate for about 4 hours.
  2. Transfer short ribs and sauce to a dutch oven-like pot. Add two cups of water and ginger. Cover and simmer until tender, about 2 hours.
  3. Remove ribs and allow to rest. Strain solids out of sauce. Serve with sauce and chopped scallions.
Notes
adapted from Epicurious

 
Layered Lemon Crepe Cake
 
Serves: make 24 crepes
Ingredients
  • 2 cups whole milk
  • 8 large eggs
  • 2 cups all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • zest from 3 lemons
  • 2 tablespoons sugar
  • 1 cup heavy whipping cream or 2 cups ricotta
  • fresh fruit of choice for layer OR a fruit sauce or jam
Instructions
  1. Thoroughly whisk together the milk, eggs, flour, butter, and salt. Refrigerate for 30 minutes, or prepare the batter a day ahead.
  2. Heat a medium, nonstick skillet over medium heat and brush lightly with oil. Pour in about ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan.
  3. Cook until golden, about two minutes. Then, flip the crepe and cook the other side for about two more minutes. Transfer to a plate to cool.
  4. Repeat with remaining batter.
  5. Whip the ricotta or heavy cream with the sugar until smooth and fluffy.
  6. Once the crepes have cooled, layer on a plate, alternating between the cream filling, fresh fruit and a crepe layer.
Notes
adapted from Real Simple

Not into lemon? Leave it out! And just enjoy vanilla crepes.

Want a smaller crepe cake? Cut the batter recipe in half.

 


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