Papardelle with “RETHIMNO ZOUMBERAKIS” RED WINE

METHOD

Saute the Apaki (smoked pork tenderloin) for about 5 minutes and stir in the “RETHIMNO ZOUMBERAKIS” RED WINE. Add the hot water and the papardelle, allow to boil for 7-8 minutes and add the single cream, salt. Allow to cook for another 2 minutes. Serve with freshly-milled pepper and smoked gruyere shavings. An outstanding dish that combines Cretan tradition with gastronomy. Pair it with “RETHIMNO ZOUMBERAKIS” RED WINE.

Bon appetit!

 

papardeles red wine

 

INGREDIENTS

1 small Apaki (traditional Cretan smoked pork tenderloin), sliced thinly

1/2 cup olive oil

1/2 cup “RETHIMNO ZOUMBERAKIS” RED WINE

1 cup single cream

1 cup smoked gruyere shavings

1 pack papardelle

Salt and pepper

2 - 3 cups hot water

 

Rinio’s recipes.

syntages gray en

 
KIR. P. ZOUMBERAKIS & CO S.A. Kali Sikia, GR 740 60 Rethimno, Crete, Greece
 
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