Wine Marinated Roasted Grape Mascarpone Pasta: Total Time: 35 minutes days: Active Time: 35 minutes, plus 2 days inactive marinating of the grapes, Serves four
Recipe for the marinated grapes: Prep time: 5 minutes, marinate for at least 48 hours, makes about 3c. of grapes.
- 3 c. red, seedless grapes, washed, dried, and stems removed
- 2 c. dry white wine ( I used pinot grigio and it worked just fine)
- 2 tbsp. balsamic vinegar
- 1 tbsp. granulated sugar
- A few sprigs fresh rosemary
- A few springs fresh thyme
Recipe for the roasted grape mascarpone pasta:
- 12 ounces of your favorite pasta (pappardelle or garganelli work splendidly)
- Olive oil for the baking sheet and sauté pan
- 2 c. wine marinated grapes
- 2 c. thinly sliced red onion
- 2 tbsp. roughly chopped fresh sage
- 1/2 c. marinade from the wine marinated grapes
- 8 oz. Mascarpone
- 1 tbsp. balsamic vinegar
- 1/4 c. pasta water
- Sea salt and freshly ground black pepper
For the wine marinated grapes:
- Place the grapes in a large, non-reactive mixing bowl. Set aside.
- Combine the wine, vinegar, sugar and herbs in a medium-sized stock pot. Bring to a boil and immediately remove from the heat and pour it over the grapes, being sure they are all submerged in the hot liquid.
- Once the mixture is room temperature, cover the bowl tightly with plastic wrap, and refrigerate. Let the grapes marinate for at least 48 hours and up to a week or more.
For the Roasted Grape Mascarpone Pasta:
- Cook about 8 ounces of your favorite pasta, and when you drain it, be sure to reserve about 1/4 cup of the pasta water! Set it aside.
- Preheat the oven to 400 degrees F, and coat a baking sheet with olive oil.
- Strain your Wine Marinated Grapes, being sure to save the marinated liquid! Measure 1/2 cup of the marinade and set it aside. Place 2 cups of the grapes on the olive oil-coated baking sheet, sprinkle with salt, and generously season with the pepper.
- Place the baking sheet in the preheated oven and roast the grapes until they are sizzling and beginning to brown, about 10 minutes.
- Meanwhile, coat a large sauté pan with olive oil and place it over medium-high heat. Add the onions and cook until they are soft and beginning to caramelize, about 10 minutes. Add the sage and cook until it’s very aromatic, about 30 seconds. Deglaze the pan with the reserved 1/2 cup of the wine marinade, and over low heat, stir in the Mascarpone. Once it’s blended, add the balsamic vinegar and reserved pasta water.
- Season the sauce to taste with salt and pepper.
From cooking on the weekends blog, Valentina is simply splendiferous!