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

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

Honest Cooking

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

Truffle Popcorn


  • 1/3 cup popcorn kernels unpopped
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon truffle salt
  • 1/2 teaspoon ground black pepper.


  • Pop popcorn kernels in a large pot.
  • 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


  • 1/2 pound dried pasta of your preferred shape
  • 1 tablespoon oil
  • 1/2 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.
  • 1/3 cup grated parmesan cheese
  • salt to taste
  • pepper to taste
  • zest of 1 lemon
  • chopped herb of your choice for a garnish


  • 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.
  • 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.
  • 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.
  • Stir in the lemon juice and cream/cheese.
  • Stir in parmesan cheese and stir until incorporated.
  • Add salt and pepper to taste.
  • Stir in the drained pasta and cooked shrimp, be sure to completely coat noodles.
  • Serve with a sprinkle of lemon zest and fresh herbs.


Gochujang Short Ribs


  • 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.


  • 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.
  • 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.
  • Remove ribs and allow to rest. Strain solids out of sauce. Serve with sauce and chopped scallions.


adapted from Epicurious



  • 2 cups whole milk
  • 8 large eggs
  • 2 cups all-purpose flour
  • 6 tablespoons unsalted butter melted
  • 1/2 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


  • Thoroughly whisk together the milk, eggs, flour, butter, and salt. Refrigerate for 30 minutes, or prepare the batter a day ahead.
  • 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.
  • 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.
  • Repeat with remaining batter.
  • Whip the ricotta or heavy cream with the sugar until smooth and fluffy.
  • Once the crepes have cooled, layer on a plate, alternating between the cream filling, fresh fruit and a crepe layer.


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.


See Also

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