{"id":9599,"date":"2021-05-21T03:27:16","date_gmt":"2021-05-21T07:27:16","guid":{"rendered":"https:\/\/wine365.com\/?p=9599"},"modified":"2021-07-09T15:08:01","modified_gmt":"2021-07-09T19:08:01","slug":"recipe-chicken-pasta-pouilly-fuisse-chardonnay","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/recipe-chicken-pasta-pouilly-fuisse-chardonnay\/","title":{"rendered":"A Full Spring Menu Paired with Pouilly-Fuiss\u00e9 (That\u2019s Chardonnay!)"},"content":{"rendered":"

I have been blessed to have lived in several countries throughout my youth and in those key formative years, I was able to experience plenty of travel, particularly throughout Europe, leaving beautiful memories. <\/span>These memories have constantly inspired me to go back, culinarily-speaking, to two countries that have shaped my palate to what it is today…France and Italy<\/strong>. Dare I say, my top two favorite cuisines!<\/span><\/p>\n

What’s on the Menu<\/h1>\n

Serves 4<\/em><\/p>\n

Appetizer<\/span><\/h2>\n

Bruschetta with Sicilian Castelvetrano olive salad and extra virgin olive oil<\/span><\/em><\/p>\n

Main entr\u00e9e<\/span><\/h2>\n

Seared chicken with mustard-cognac cream sauce & Sicilian busiate pasta with goat cheese, spinach, and hazelnuts<\/span><\/em><\/p>\n

Dessert<\/span><\/h2>\n

Lemon olive oil ricotta cake with lavender<\/span><\/em><\/p>\n

Wine<\/span><\/h2>\n

2018 Louis Jadot Pouilly-Fuiss\u00e9<\/a> – Chardonnay (France)<\/span><\/em><\/p>\n

Authentic Italian Ingredients<\/span><\/h2>\n

Produced by the Asaro Brothers Company<\/a> in Partanna, Sicily, the extra virgin olive oil<\/strong> I used is a first cold-pressed, extra virgin olive oil, but it is also an early harvest (October), single-olive varietal (Nocellara del Belice), unfiltered oil. <\/span>When the tin is first opened, the oil is cloudy with a green hue, herbaceous aroma, and pizzicante <\/em><\/strong>flavor. Pizzicante<\/em> is an Italian phrase that describes the strong flavor that grips the back of your throat and is characteristic of most Tuscan olive oils.<\/p>\n

Wikipedia identifies busiate (or busiati) as a type of long macaroni pasta, originally from the Trapani province, and typical of Calabria and Sicily. They take their name from busa<\/em>, the Sicilian word for the stem of a local grass, which is used in preparing them and gives them their helical shape.<\/span><\/p>\n

\"Busiate
Busiate. Photo: Andrea Critti, Flickr CC<\/figcaption><\/figure>\n
\n

Mustard Cognac Chicken with Goat Cheese Pasta and Bruschetta<\/span><\/h1>\n
\"Mustard
Photo: Carlos Sarmiento<\/figcaption><\/figure>\n

Ingredients<\/span><\/h2>\n

Bruschetta<\/em><\/h3>\n