Hot Chip Din

13 Mar

To be a whizz kid at creating homemade pasta is a blessing, one I sadly lack so far.  To compensate, I used Bertagni porcini mushroom tortellini — only my favorite style/shape of pasta ever.  The sauce was on a whim and happily turned out AWESOME.  The usual shallots and garlic with olive oil and butter browned in a pan but with the added bonus of a tablespoon of red curry paste, about the same amount of balsamic vinegar, quick squeeze of a lemon and heavy whipping cream.  Once the tortellini  were ready they joined the sauce in the pan for a quick coating and then topped with a pinch of shredded gruyere.  The curry isn’t overwhelming but mellow, interesting and gives the dish nice color.  I paired this with a Southern Tier Gemini — kind of a sweeter, less hoppy version of most IPAs, what they call a “blended unfiltered ale”, which played nicely off the bite of the shallots and sweet spice of the red curry.  I think it took 15 minutes max, to the beats of Hot Chip and La Roux (hipster version of Tilda Swinton?).

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