Chef Carlo Mirarchi of Blanca and Roberta’s in Brooklyn shows Rebelle restaurant’s wine director, Patrick Cappiello, how to cook amazing Carbonara. It begins with guanciale-pork jowl-and requires eggs, cheese, pasta and a shit ton of black pepper. For the wine, Cappiello has a really funky choice-a natural sparkling wine made from Chenin Blanc that’s produced by Jean-Pierre Robinot. The wine (its style is referred to as ‘Pét-Nat’) finishes its fermentation in the bottle, creating the bubbles. There’s almost a cidery character to the varietal, which pairs really well with the pork in the dish.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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14 окт 2024