Sparkling Simonnet-Febvre Crémant Brut Rosé is the perfect pairing for special celebrations or a casual rustic meal!
Crémant de Bourgogne Brut Rosé or simply, dry sparkling wine from the Crémant region of Burgundy, France is possibly one of my most favorite wines for sipping and pairing anytime of the year! Although it’s produced in France, it can’t be called champagne because it’s not from that region of France where champagne comes from. Yet, it is made from Pinot Noir, just like champagne and with the added color and flavors from the grape skins which are more intense and a added touch of tannins really sets the stage for a great food pairing!
I simply love it!
Tingly effervescence, aromas of fresh raspberries and strawberries finishing with mouthwatering acidity is one of the best experiences you will have with a sparkler like this! The flavors and body are complex from this method of fermentation and will leave you wanting more. The acidity and complexity of the fruit flavors and body pair well the fresh tomatoes, earthy truffles and savory roasted meats.
Priced usually under $20!
This a genius recipe!
Rare prime rib(use sirloin if you have that) was left from Christmas dinner and I was trying to figure out a creative way to serve it the next day when I thought of carpaccio, another favorite of mine. The cold prime rib was sliced thin with a sharp knife and then pounded even thinner with a heavy meat pounder (4 lb).
My recent purchase of a truffle slicer came in handy! I happened to have a jar of Sabatino Tarturi Truffles and these delicious earthy jewels were magnificent! Have you ever fried capers? What a delicious treat! Another favorite product are Alessi’s White Balsamic capers. The balsamic gives it a touch of nutty sweetness instead of just brine.
I tossed the argula and spinach with fresh squeezed lemon and Jordan Winery’s Extra Virgin Olive Oil with a sprinkle of salt and pepper and arranged it on a platter. I placed the thin pieces of carpaccio on top and placed slices of baby hierlooms, fried capers and sliced scallions were scattered on top along with Parmesan Cheese slices. Urbani White Truffle Oil finished the dish with another layer of the earthy truffle essence. Serve with crostini.
- Left over RARE Prime Rib,sliced thin
- Alessi Balsamic capers, 1 jar drained
- Baby Heirloom Tomatoes, sliced thin
- Scallions, 1 bunch sliced thin
- Sabatino Truffles, 2 or 3 sliced thinly
- Parmesan Cheese, ½ cup shaved
- Argula or mixed greens
- lemon juice
- Extra Virgin Olive Oil
- Safflower oil for frying the capers
- Pound meat slices even thinner between two sheets of parchment
- Heat oil and fry dried capers at 350 degrees for a minute or two until crispy, drain.
- Toss greens in bowl with olive oil,lemon juice,salt and pepper and place on platter
- Arrange meat,tomatoes,scallions and truffles over greens.
- Drizzle with Truffle Oil
- Sprinkle with Parmesan shavings
- Serve with crostini