Welcome to January. The post Christmas blues are probably still rolling around. So why not cheer yourself up in a couple of ways… You could join the Le Petit Ballon Wine Club AND you could cook yourself my delicious Creamy Pancetta Linguine. I promise smiles all round after!
The Le Petit Ballon wine club (from £24.90 per month) includes 2 bottles of wine selected by their master sommelier, tasting notes, information on how to serve the wine and food suggestions. The wine club also includes the monthly gazette. A wine magazine with articles on wine producers, wine tips and special features. Joining the wine club also includes access to discounts on all single bottles of wine in the online store, access to exclusive flash sales and tasting videos. Continue on to discover what we got in our December wine box and the recipe for the Creamy Pancetta Linguine I made to go with…
Bindi Sergardi – Chianti
Ok I won’t lie, this red wine was opened one Saturday night shortly after receiving it and it did not last long. It had been a long week and we’d finished our Christmas shopping. It was the perfect reward. Dr W and I are already a huge fan of Sangiovese, so this was a huge hit for us. Fruity and moreish, it was the perfect evening drink. But you could serve with a lamb dish or cubes of gorgonzola if you prefer food with your wine.
- A pack of pancetta, chopped roughly
- 1 onion, finely sliced
- 1 clove of garlic, crushed
- 2 heaped tbsp mascarpone
- Black pepper
- Enough dried linguine for 2 people (we are pasta addict so lots)
- Hold back half a cup of pasta cooking water
- Get the pasta cooking in salty water as per instructions. Prep the ingredients for the rest of the dish.
- Fry the onion in a little oil on a medium heat, adding a few splashes of cooking water here and there, this helps soften it.
- Add in the garlic and pancetta and fry a little longer. Turn the heat down if this cooks before your pasta is done.
- Reserve half a cup of the cooking water when draining the pasta.
- Turn the heat up again, pour in the reserved water and get it sizzling. Add in the mascarpone and turn off the heat. Add the pasta in and stir until well combined.
- Cover with lots of black pepper.
- Serve up with a glass of wine on the side. Enjoy!
- This is easily scaled up.
- I served with some roasted courgette on the side.
Chateau des Bois – Chardonnay
On a separate evening altogether, I served up my Creamy Pancetta Linguine. Which I served with this fruity chardonnay. Not necessarily the matched food pairing for this wine, but we think it really worked. It was an absolutely delicious wine, another fruity one. But quite crisp when served cold.
We really enjoyed the pickings in our Le Petit Ballon box. It’s such a great idea and you can even give someone the subscription as a gift.
What do you think of Le Petit Ballon? Would you make my Creamy Pancetta Linguine? Let me know in the comments,
P.S. I received my Le Petit Ballon in return for an honest review and recipe! As ever all words, photos and opinions are my own. You can read my last recipe I worked on with them – Tomato and Cheese Crusted Cod.