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Regine’s festive red wine pasta with salt lemons

Looking for a simple and quick, yet delicious and kind of festive recipe?

Our wine farmer Regine Polczer has got you covered!

Her favourite recipe has everything you need to file it under the category of “special comfort food.” What makes it so special, you may ask? Its star ingredient is the one thing the Burgenland region of Austria, where Regine hails from, has in abundance even in winter: their famous Blaufränkisch red wine



Instructions:

First of all: “Take a good glass of Polczer Blaufränkisch and pour it into the cook ☺”

And off you go:

Pasta:

  1. Pour 1.5 litres of red wine  (preferably Blaufränkisch) and 0.5 litres of water into a mid-sized pot, add 2 tablespoons of sugar and bring to boil.
  2.  Simmer for about 20 minutes, then add 1 teaspoon of salt and simmer for another 5 minutes.
  3. Add 400 g pasta (we love spaghetti, but of course it can also be the pasta of your choice) and cook al dente (approx. 8 minutes).
  4. Strain the pasta and do not rinse with cold water. This would rinse the starch from the pasta and the sauce will not combine perfectly with the pasta.

Sauce: We recommend you start on it while your pasta is cooking.

  1. Mix 2 handfuls of fresh leaf spinach (or even frozen rosettes 2-3 pieces), 2-3 tbsp of salt lemon paste & 250ml of cream and briefly bring to boil.Instead of the spinach, you can also finely chop fresh leeks (in the wintertime it would be the more seasonal choice) and fry them briefly in olive oil and add to the cream and the salt lemons*.
  2. Season the sauce with chili and/or pepper. Caution: do not use any more salt, as there is already plenty in the lemon-lime paste.
  1. Mix the sauce with the pasta and grate fresh Parmesan over the top. 

Serve with  a good glass of (Polczer Blaufränkisch) wine  and enjoy!




*Bonus recipe

Organic salt lemon paste is easy to make yourself, it just takes some time!

Ingredients: Organic lemons & coarse sea salt.

Instructions:

  • Simply cut the lemons and fill them with coarse sea salt. 
  • Put approx. 3 lemons in a 500g jar (ideal way to reuse your old jars) and pour the juice of one lemon over it. 
  • Repeat this process and place the filled jars in an easily accessible place at room temperature. Shake the jars well once a day. 
  • Now you have to be patient, because it takes about 6-8 weeks until the salt together with the lemon juice has made the lemon peel finely crumbly. 
  • Once it is time, puree the lemons and fill them into small jars. This way you can have a year’s supply of salt lemon paste.



Why use salted lemons instead of fresh lemons?

Salted lemons are more tangy than sour. Salt lemons give little acidity, but all the more tangy-salty-intense flavour and the floral, ethereal aromas of the lemon peel come out particularly well. By the way, this is also important: it is not the pulp that is the star here, but rather the whole peel.

You can use salted lemons for a variety of dishes: In stews, for dips and sauces, as a paste to accompany fish or meat, in risotto and pasta dishes and it also goes particularly well with autumn and winter vegetables such as root vegetables, fennel, pumpkin and beetroot.

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