With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
This refreshing noodle salad has a nice balance of heat from serrano peppers and sweet from fresh papaya—a perfect match for a glass of Grillo, loaded with tropical fruit notes.
Ingredients:
Directions:
In a large bowl, cover the rice noodles with hot water and let stand until pliable, about 20 minutes.
In a mini-processor, combine the lemongrass, sugar, garlic, ginger, chile and oil and process to a paste. Scrape the mixture into a bowl and stir in the lime juice and fish sauce. Put the tofu in a large shallow bowl and add 1/4 cup of the lemongrass mixture, turning to coat the tofu. Marinate for 20 minutes. Stir the water and cilantro into the remaining lemongrass mixture.
Cook the noodles in a pot of boiling water, stirring, until just tender, about 2 minutes. Drain and return to the pot. Rinse with cold water and drain again, then repeat the process once more. Let the rice noodles dry, lifting them to separate the strands. Drain the excess marinade off of the tofu.
In a large bowl, toss the cooked noodles with the remaining lemongrass mixture and divide into serving bowls. Add the tofu, cilantro sprigs, a few strips of papaya and the peanuts.
The balsamic vinegar in the glaze provides a pleasing sour foil to the sweet berries. Pair with a Nero de’Avola. Makes 4 servings.