Last week, we enjoyed a luxurious 5-course, 2 1/2 hour lunch at the Belica winery in Goriska Brda (Slovenia). It started with a basket of fresh cherries and a Belica Sivi Pinot, and ended with pears poached in red wine (for me; the table was also laden with two tiramisus and a white chocolate strawberry mousse) and homemade grappa. Of the menu dishes, the beef carpaccio and the pasta -- with fresh spinach fettuccine, asparagus tips, and home-cured prsut -- were standouts. Last night, we managed a respectable version of the pasta at home. Since we were having it with cold asparagus soup, we left the tips out (even when it's in season, there is such thing as too much asparagus at a single meal). The result was fantastically flavorsome and surprisingly filling.
Belica winery pasta
Ingredients:
- spinach fettuccine
- 1-2 cloves garlic (over winter, new, or wild)
- 1 leek, chopped (white part only)
- butter
- thinly sliced prsut, chopped into pieces
- freshly grated Parmesan
Instructions:
- Cook the pasta al dente. Meanwhile, melt the butter in a heavy bottomed saucepan. Add the garlic and stir until fragrant. Add the leek, prsut, and half the Parmesan and simmer until pasta is done. Serve with more Parmesan.
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