Christine bought some cod, and some mushroom fettucine, so I got to work. For the pasta, a simple idea ended up as a pretty complex sauce: turkey bacon, spicy green olives, dried tomatoes in oil, parsley, garlic, and pepper all cooked in a bit of butter and olive oil until lightly caramelized, at which point I added a pinch of flour to turn it into a roux. Then yogurt, parmesan, and white wine completed the emulsion, which, along with some green peas and a drop of truffle oil, coated the pasta beautifully. The fish got a bit of pesto rubbed on it, then cooked low until just done. We finished the Turonia and Numanthia from paella night; the former still elegant, flowery, with great acidity for food, and the latter still tasting like Australian movie-candy wine, as if the 5 days siting open on the counter never happened. It’s an open question whether any of this kind of wine will bear aging, or just lose its sweetness altogether and be finished in 5-10 years.
