Chicken Minestrone

Pair with Amontillado

Italy and Spain being close neighbours, I enjoy this recipe with a glass of Lustau Amontillado Sherry. Vegetable-based, it was traditionally made from leftovers and whatever was in the garden or foraged nearby ... just like the rustic soups made by Spanish cooks.

Ingredients

½ cup 
extra virgin olive oil
red onion, finely diced
To tase,  
salt flakes
leeks, washed and finely sliced
2 litres 
chicken stock or water
carrot, grated
1 stalk 
celery, finely diced
250g 
ditali or other small pasta shapes
¼ 
Chinese cabbage, finely sliced
350g 
chicken thigh fillets, thinly sliced
240g 
canned borlotti beans, rinsed and partly crushed
Handful 
flat-leaf parsley leaves, chopped

Directions

Heat oil in a large saucepan, add onion with a good pinch of salt, cover and cook for 5-10 minutes, stirring occasionally, until starting to brown. Stir in leeks, cover and cook for about 10 minutes, until very soft. Add chicken stock or water and bring to the boil. Stir in carrot, celery and ditali and return to the boil, reduce heat to medium, cover and cook for 5 minutes, stirring occasionally. Stir in cabbage, chicken and beans, cover and cook for a further minute, then remove from heat, cover and set aside for at least 5 minutes. Taste, stir in parsley and salt, reheat if necessary and serve.

Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
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serving and consuming

Pairing Amontillado with food

Amontillado should be served at a temperature of between 12 and 14º C.

It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.

It combines perfectly with vegetables such as asparagus and artichokes.

 

Amontillado fast facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

Dry but Intense

Its dry and intense flavour adapts to difficult and risky pairings.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

Analytic data

  • Alcoholic content between 16 and 22% vol.
  • Sugar < 5 gr. / litre (normally < 1 gr. per litre)
  • Total Acidity (tartaric) 4 - 6 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
  • Very Low In Glycerine Content 3 - 5 gr. / litre
Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website
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