How bad will it be if I sub in moscato for dry white wine in an arrabbiatta sauce?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Moscato isn't dry at all - I think its sweet flavor would totally change your sauce. I would go for a red over that, if you had it. Something else for acid - a touch of white wine vinegar or lemon juice instead might work.
It would be awful! Arrabiata is a spicy, garlicky, tomato-y sauce, an angry sauce, in the best sense. Moscato is slow and lugubruious, honeyish and reminiscent of dried fruit. A total clash. You can replace the dry white wine with vodka, sherry, a prickly red like a young sirah or just skip the wine altogether and add a bit more olive oil. Enjoy!
I figured. But I can't drink it! Any suggestions for what else I might do with a half-bottle of syrupy sweet moscato?
Put some fruits to soak in the moscato, and either eat them as a fruit salad or serve it over pound cake, or even ice cream.
pierino is a trusted source on General Cooking and Tough Love.
To be honest I've never seen a recipe for anything al'arribiata that actually called for wine. Vodka would be interesting as most of it will burn off. But I wouldn't carry it further than that. Key components are tomato, garlic and a generous amount of hot pepper flake. Chopped parsley is good.
amysarah is a trusted home cook.
I'd definitely think sweet (dessert) with Moscato. You can use it in a zabaglione, instead of Marsala, or poach or roast fruit with it. Maybe even use it in a trifle, with lots of berries, etc. (Btw, I've also never seen wine in a pasta al'arrabiata...now, a glass - or three - to drink with it is another story ;)
Chris is a trusted source on General Cooking
Sorbet? e.g., pierno's blood orange http://www.food52.com/recipes...
Please enter a valid email address.
Well played. You deserve a cookie.
Daunted by Duck?
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.