The right pairing to enhance the bubbles of our 100% organic M-Use Rosé Extra Dry sparkling wine: here is the perfect recipe for an outdoor aperitif.
Entered the scene. Sara Miletti, a young and curious blogger passionate about food&beverage, travel and photography, who on her page "Appetite Comes by Reading" proposed our M-USE Spumante Rosé Extra Dry along with some tasty tacos with shrimp and avocado. An intriguing and fun combination capable of tantalizing and surprising everyone's palate! A proposal with a fresh and balanced filling that harks back to tropical flavors and combines a traditional Mexican dish with natural ingredients, resulting in a combination of flavors perfect for an aperitif in style. All accompanied by our elegant 100% organic Italian bubbles that add that extra touch of sophistication and refinement.
Our Spumante Rosè Extra Dry from Glera grapes and Raboso, was born in 2019 together with another major player in the winery -lo Pinot Grigio Sparkling Wine Extra Dry- and guards in its fine perlage elegance, balance and pleasantness. Slightly savory, it has notes of sweetness balanced by the right acidity. Ideal for aperitifs, it is excellent not only with shrimp and avocado tacos, but goes well with tempuras and a variety of appetizers, to be chosen according to seasonality, such as honey and Brie appetizers, goat cheese and almonds, figs and parmesan.
And if pairing it with this wine is a breeze, it is just as easy to creatively reuse its bottle! In fact, the M-USE is designed from a green and sustainable perspective. and the glass from which it is made features diamond workmanship that, once the wine is finished, can become a truly multi-purpose reusable decorative design object. Perfect as a bracelet or jewelry holder in the room, as a bath salts holder, as an abat-jour, as a candle holder and or as a planter.
Ready to discover the pairing? Here is the recipe...
Tacos with shrimp and avocado
INGREDIENTS FOR 8 TACOS
8 taco shells
16 king prawns
1 avocado
1 clove of garlic
10 g parsley
juice of 1 lime
40 g roasted and salted cashews
evo oil to taste
salt
pepper
for the cabbage salad
100 g red cabbage
100 g white cabbage
70 g carrots
15 g parsley
105 g mayonnaise
25 g mustard
12 g apple cider vinegar
salt
freshly ground black pepper
PROCEDURE
To prepare the tacos with shrimp and avocado, start with the cabbage salad. Finely chop the cabbage (if you have a slicer you will save time and the result will be perfect) and carrots, chop the parsley and put everything in a large bowl. Separately combine the mayonnaise, mustard, and apple cider vinegar and mix. Then adjust the salt and pepper and add this mixture to the vegetable mixture. Mix well and set aside.
Shell the prawns, also removing the head and intestinal villus. Chop the parsley with a knife. In a frying pan pour a little oil, add the shelled garlic clove and toss in the prawns. Season with salt and pepper, drizzle with half of the lime juice and finally add the chopped parsley.
Peel the avocado, cut it into pieces. Gather the avocado in a bowl, drizzle with the remaining lime juice and season with oil, salt and pepper.
Preheat the oven to 125° and bake the taco shells following the instructions on the package. Meanwhile, coarsely chop the cashews with a knife. Take the taco shells out of the oven. Stuff them with the coleslaw, avocado, and shrimp. Top with the cashew nuts and serve immediately, accompanying with lime wedges if desired.
All that's left is to wish you a happy appetizer and.... cheers!
