We had this 1 day after having the full bodied J. M. Fuentes Gran Clos Priorat. so this felt jarringly thin and light. Not as silky as Michel-Andreotti, and probably not as good a value as Toasted Head.
Still, a decent match for this tortellini and broccoli. Here's the recipe.
4 medium cloves garlic, sliced into matchsticks
about 3 cups fresh broccoli florets (frozen is too mushy)
about 2 cups or so of chicken broth (use a better packaged broth like Wolfgang Puck, not the canned kind)
Packaged refrigerated tortellini, ours was Buitoni Chicken and Prosciutto Tortelloni
Grated parmesan cheese
Cook the tortellini according to package directions and then drain.
While the tortellini cooks, heat a 10" pan, add the olive oil and garlic, and saute for about 2 minutes. Add the broccoli and toss it around in the olive oil to coat, about another 2 minutes. Then add enough chicken broth to a depth of about 1 inch in the pan, cover, and bring to a simmer. Simmer just long enough to cook the broccoli to crisp-tender, about 5 minutes.
Serve the tortellini in pasta bowls, spooning the broccoli and a generous portion of broth mixture over it. Sprinkle with grated cheese.
Domaine Faiveley Mercurey Burgundy 2006
PLCB Code: 32126