Feudo Montoni Lagnusa

Feudo Montoni Lagnusa

Regular price $17.99 $16.19 Sale

A complex perfume with notes of fruit and spices that are in harmony with each other. Soft, velvety, and sapid. This certified organic wine has a soft finish laced with just the right amount of tannin making it the Perfect Pair with

Seafood in Marinara

2 T extra virgin olive oil

1/2 ring of kilbasa (I use turkey), finely diced

8-10 garlic cloves roughly chopped

1/2 bunch of parsley, chopped

2 cups white wine

2 cups water

2-3 cans of tomatoes (whichever look appealing to you--I used 1 cherry tomato, 1 crushed and one diced)

3 dz clams

2 lb large shrimp, peeled and deveined

1-2 T butter

Salt, pepper and sugar to taste

Saute kilbasa, garlic and parsley in olive oil for 2 minutes until slightly softened and fragrant. Add 2 cups white wine and 2 cups water and allow to come to a simmer for a few minutes to let the alcohol burn off. Add your tomato jars and let simmer for 10-15 minutes. Taste for spices. You will definitely need salt because seafood lets out a lot of water and will dilute the salt in the tomatoes. I usually add a bit of sugar to mellow out the acid. Add clams and cover pot for 15 minutes or so. Use a clear lid so you can sea if the clams are open. They are done when they open. Once the clams have opened, add the shrimp and cover for 5 minutes more until pink. Turn the heat off and add butter (cut up into small pieces so easier to stir in) to finish the dish. Serve with 

Crusty Garlic Bread

1 baguette, French or Italian loaf of bread

4 T butter, softened

2-3 squares Dorot frozen garlic cubes (or 3 garlic cloves finely chopped)

1/2 bunch parsley, chopped

Mix together butter, garlic and parsley. Slice bread in half lengthwise and spread with butter mixture. Wrap in aluminum foil and heat in a 350 degree oven for 15 minutes. Unwrap and bake 5 minutes more until golden and toasted.