Buy Parthenium Nero d’Avola at ’t Bockje Bathmen

75 cl · 12.5% · Red

€ 7,49

Parthenium Nero d’Avola
This bottle

Parthenium Nero d’Avola

Recommendation for this bottle

At the table with Parthenium Nero d’Avola

Rode wijn · Italië · nero d’avola · 12,5%

Why this works together

Chosen for the colour (red wine), the country of origin (Italy), the alcohol percentage (12.5%) and the note of cherry in the description. Red works with tannin, and tannin seeks protein. That is why red and meat so often turn up together.

Serve at 16 to 18 °C.

What is needed

For 4 people

Lasagne al fornoMain courseLasagne al forno

Ingredients

  • 12 lasagnevellen
  • 500 grams of minced beef
  • 400 grams of chopped tomatoes
  • 1 onion
  • 500 millilitres of milk
  • 50 grams butter
  • 50 grams flour
  • 100 gram Parmezaan

Method

  1. Fruit de gesnipperde ui in olie, bak het gehakt rul mee en voeg de tomatenblokjes toe.
  2. Laat de saus 20 minuten zachtjes pruttelen en breng op smaak met zout en peper.
  3. Smelt de roomboter, roer de bloem erdoor en voeg al roerend de melk toe tot een gladde bechamelsaus.
  4. Preheat the oven to 180 °C.
  5. Leg in een ovenschaal laagjes vleessaus, lasagnevellen, bechamelsaus en geraspte Parmezaan en eindig met bechamelsaus en Parmezaan.
  6. Bak de lasagne 40 tot 45 minuten tot hij goudbruin is en laat 10 minuten rusten.
PecorinoWith the cheesePecorino

Ingredients

  • 160 gram pecorino

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Bruschetta with tomato and basilBefore the meal or with drinksBruschetta with tomato and basil

Ingredients

  • 1 baguette
  • 300 grams of tomatoes
  • 1 bunch of basil
  • 1 clove of garlic
  • 3 tablespoons of olive oil

Method

  1. Remove the seeds from the tomatoes, cut them into small cubes and mix with salt, pepper and half of the olive oil.
  2. Tear the basil leaves and stir them into the tomatoes.
  3. Cut the baguette diagonally into slices and toast them golden brown under the grill or in a griddle pan.
  4. Rub the warm slices with the halved garlic and drizzle with the rest of the olive oil.
  5. Spoon the tomatoes on top and serve immediately.

To serve one glass per person

  • 1 bottle of Parthenium Nero d’Avola

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every wine

Photos: Lasagne al forno: Scarygami, CC BY-SA 2.0 · Pecorino: santanartist, CC BY 2.0 · Bruschetta with tomato and basil: Michael_Spencer, CC BY 2.0

Same flavour profile

Similar wines

Chosen on taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Wine from the same house is left out.

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.