- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 teaspoon paprika
- 400 g canned tomato pieces
- 1 liter of chicken stock (you can use a cube)
- 300 g linguine or spaghetti
- 240 g seafood
- 1 handful of chopped parsley leaves and lemon slices to serve
- Heat the olive oil in a wok or large skillet and sauté the onion and garlic over medium heat for 5 minutes, until soft.
- Add the paprika, tomato pieces and broth and bring to a boil.
- When boiling, add the linguine or spaghetti and simmer for 7 minutes, stirring occasionally.
- Add the seafood, cook for another 3 minutes and season to taste.
- Sprinkle with the parsley and serve with lemon slices.
This conquers at first bite, with chicken fried in butter, drizzled with a spicy lemon sauce and studded with salty capers. And from the frying pan to the table, no more than 10 minutes go by.
- 900 g chicken breasts, cut in half horizontally
- Salt to taste
- 1/2 teaspoon of pepper
- 1 cup of flour
- 10 tablespoons of butter, cut into small pieces
- Olive oil to taste
- 1 shallot, chopped
- 1 tablespoon minced garlic
- 1 and a half cups of chicken broth
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons drained capers
- Chopped parsley for garnish
- Season the chicken with salt and pepper on both sides. Place the flour on a plate and rub the chicken, removing the excess. Discard the flour when you are done.
- Heat 6 tablespoons of butter with the olive oil in a large skillet over medium-high heat until the butter melts.
- Add the chicken and let it stew until cooked through. When done, remove the chicken and reserve it on a plate.
- Add the shallot until soft and fragrant, for about 1 minute. Add the garlic and let it stew for another 1 minute.
- Next, add the broth and let it cook for about 4 or 5 minutes.
- Reduce the heat and stir in the remaining 4 tablespoons of butter, the capers, lemon juice, and zest. Season with salt to taste.
- Serve sprinkled with parsley, along with your favorite pasta or salad.
Refreshing and balanced, Mandriola white is the perfect accompaniment for these two spring recipes. With a golden hue, clear and crystalline appearance, it surprises by its fresh aroma of tropical fruit. It is a medium bodied wine, with a slight creaminess and a balanced and pleasant acidity. Therefore, Mandriola white will provide a better flow of aromas throughout the meal, making the experience more sophisticated.
Spring recipes to pair with Mandriola de Lisboa red wine
The two proposals for spring recipes to pair with Mandriola red wine are two classics reinvented to surprise the most demanding palates. And without spending too much time in the kitchen.
Ricotta pasta with pesto
This delicious recipe reinterprets the classic Italian pesto pasta with surprising simplicity. Made in the oven with few ingredients and a practical preparation, so you have free time to chat with guests.
- 360 g pasta
- 30 g fresh basil leaves
- 1 clove of garlic
- 60 g parmesan cheese
- 10 g pine nuts
- 250 g ricotta cheese
- 50 ml extra virgin olive oil
- Put the basil leaves, garlic, pine nuts, parmesan, salt, ricotta and olive oil in a blender and blend for 30 seconds until creamy. Reserve the sauce in a pan fry.
- Boil the pasta until it is al dente. Drain and add it to the pan with the sauce.
- Mix everything together and add a little water from the cooked pasta.
Mixes meat grill
A mixed meat grill is a bet on flavor without sacrificing simplicity. Perfect for serving a light lunch, with time for conversation while the meat is getting closer to the point.
- Dehydrated Seasoning “Vinha d’Alhos” Marinade
- Bay leaf
- Pork spare ribs
- Pork belly
- Pork Belly
- Chicken cut into quarters
- Sliced rump
- Grilling oil
- Make the marinade with the dehydrated seasoning, water and bay leaf
- Let the meat marinate for 30 minutes, and at the end reserve the juice.
- When it’s time to grill, add the oil to the marinade
- Grill and brush with the previous preparation
- Serve with baked potatoes and vegetable salad
With an intense red color and rich, complex aromas, Mandriola red wine marries perfectly with these two recipes, due to the complementarity of its spicy notes. On the palate, it reveals an explosion of aromas, balanced acidity and elegant tannins that enhance and rebalance the flavors of the meal. Silky, with a long and persistent finish, it adds layers of pleasure to the tasting, for a more complete and rewarding sensory experience.
Extra tip to pair with Mandriola de Lisboa red and/or white
It is true that each wine has unique characteristics that enhance or contrast with the flavors of the dishes, but this suggestion is versatile enough to be enjoyed with Mandriola red or white.
Cheese and sausages plate with fruit
This cheese and sausage board with fruit always looks good at the table and is very versatile, and you can create unique and tasty combinations. Follow this step-by-step guide:
1 – Choose five cheeses, which have different consistencies, flavors, and intensities. This way you will have a visually beautiful board with diverse flavors. For example, a “Queijo da Ilha”, “Azeitão DOP”, a Camembert cheese, a slice of Roquefort, and sheep’s milk curd.
2 – Add the sausages of your choice. We suggest very thin slices of pata negra ham and/or salami to add color and diversity.
3 – Add foie gras to make the board more refined and diverse.
4 – Add fresh fruit, especially grapes and figs, or dried fruit, such as apricot.
5 – Add dried fruit, such as almonds, walnuts, or hazelnuts, to add texture.
6 – Put small jars of jams, jellies, or marmalades to pair with the cheeses. Pumpkin jam is always a hit.
7 – Add slices of assorted bread, such as rye bread, with raisins, with seeds, or with herbs.
8 – And since there is no cheese without wine, open a bottle of Mandriola to add the finishing touch and ensure a memorable tasting experience.
Mandriola, enjoy the good weather
To conclude, these are 5 spring recipes to pair with Mandriola de Lisboa that you should try to welcome the new season. Schedule your next dinner with family and friends and surprise them with these colorful, comforting, and intense dishes, always well accompanied by your favorite wine. Here’s to the best in life!
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