Buy PELLEGRINO Gazzerotta dubbelmagnum 3.0 ltr at ’t Bockje Bathmen

300 cl · 14%

€ 74,99

PELLEGRINO Gazzerotta dubbelmagnum 3,0 ltr
This bottle

PELLEGRINO Gazzerotta dubbelmagnum 3.0 ltr

Recommendation for this bottle

At the table with PELLEGRINO Gazzerotta dubbelmagnum 3.0 ltr

Red wine · Italy · 14%

Why this works together

Gekozen op de kleur (rode wijn), het land van herkomst (Italië), het alcoholpercentage (14%), de tonen van paddenstoel en kruidig in de omschrijving en het spijsadvies dat in onze webshop bij deze fles staat. Rood werkt met tannine, en tannine zoekt eiwit. Vandaar dat rood en vlees zo vaak samen opduiken.

In our online shop this bottle is described as: “traditional mushroom risotto, grilled meat and surprisingly good with curry dishes.”

Serve at 16 to 18 °C.

What is needed

For 4 people

Risotto with mushrooms and ParmesanMain courseMushroom risotto with Parmesan

Ingredients

  • 300 grams risotto rice
  • 300 grams of mixed mushrooms
  • 2 shallots
  • 1 litre vegetable stock
  • 100 millilitres of dry white wine
  • 80 grams of Parmesan
  • 40 grams of butter

Method

  1. Bring the vegetable stock to the boil and keep it just below boiling point.
  2. Fry the mushrooms golden brown in part of the butter and set them aside.
  3. Sauté the chopped shallots in butter, add the rice and stir for 1 minute until the grains are translucent.
  4. Deglaze with the white wine and let it reduce.
  5. Add the stock a splash at a time and stir each time until it is absorbed, 18 to 20 minutes in total.
  6. Stir in the mushrooms, the rest of the butter and grated Parmesan and leave to rest, covered, for 2 minutes.
Parmigiano ReggianoWith the cheeseParmigiano Reggiano

Ingredients

  • 160 grams of Parmigiano Reggiano

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.
Charcuterie with dry sausageBefore the meal or with drinksCharcuterie with dry sausage

Ingredients

  • 200 grams dry sausage and ham
  • 1 baguette

Method

  1. Take the sausage and ham out of the fridge 20 minutes before serving.
  2. Cut the sausage into thin slices and the baguette into rounds.
  3. Arrange the sausage and ham loosely on a board and serve with the bread.

To serve one glass per person

  • 1 bottle of PELLEGRINO Gazzerotta dubbelmagnum 3.0 ltr

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

All recommendationsA recommendation with every wine

Foto’s: Risotto met paddenstoelen en Parmezaan: SaucyGlo, CC BY 2.0 · Parmigiano Reggiano: Amin, CC BY-SA 4.0 · Charcuterie met droge worst: TheDeliciousLife, CC BY 2.0

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