Fettuccine with Smoked Trout and Mustard Sauce

This dish has recently become a classic, and the one wine that does the best alongside it is the Alto Adige Gewürztraminer Nussbaumer from Cantina/Kellerei Tramin.

This is what the author of the recipe, chef Jonathan Benno of the Lincoln Restaurant, said. On New York City’s Upper West Side, and just a stone’s throw from the opera house and concert halls of Lincoln Center, the urbanely styled Lincoln Restaurant never fails to impress with its larger-than-life Italian cuisine.

This is where the New Yorker business world and Big Apple lifestyle come together. In the almost entirely glassed-in Lincoln, with its magnificent ambience and open kitchen, Chef de Cuisine Jonathan Benno – who previously worked at Per Se with Thomas Keller – and Sommelier Aaron von Rock serve great Italian cuisine and memorable wines.

4 servings:

Fettuccine: 230 g 00 flour, 80 g whole wheat flour, 150 g egg (2 eggs), 8 ml extra virgin olive oil, a pinch salt.

Mustard sauce: 50 g Crème Fraiche, 2 g toasted caraway (ground, sifted), 5 g roasted garlic purée, 7.5 g Dijon mustard, 7.5 g whole grain mustard, salt and pepper to taste.

Smoked trout: 2 cups smoked trout, 8 tbs Savoy cabbage, 8 tbs radicchio, 4 tbs extra virgin olive oil.

Chopped parsley to garnish.

Directions:

Create a mound of flour on a board and at the center put the eggs, oil and salt. Mix first with a fork and then knead the dough by hand until it comes together and no longer crumbles. Or mix the ingredients in a dough-mixer until well-incorporated. 

Let the dough sit for at least 30 minutes under a plate.

Roll out the dough or use the appropriate machine to obtain a thin layer and then cut into 6-8 mm slices or fix a pasta roller attachment to the mixer. Using the setting for fettuccine, feed the dough through the roller. 

To prepare the mustard sauce, combine all ingredients in a bowl and mix until well-incorporated.

In a large pot, heat one gallon of water on high heat. When the water comes to a boil, add the salt and the fresh pasta. Cook for approximately 6-8 minutes until the pasta is “al dente”.

In the meanwhile, place a sauté pan over medium-high heat. Add the cabbage and radicchio roughly chopped and cook for approximately 1-2 minutes until the edges of the vegetables are golden brown. Add the smoked trout, the mustard sauce and ½ glass of water. 

Add the fresh fettuccine to the pan and cook for approximately 1 minute until it is well-incorporated with the sauce.

To serve, garnish with chopped parsley.

Wine to pair:

Alto Adige Gewürztraminer Nussbaumer 2017 Cantina/Kellerei Tramin

Bright yellow color. Complex aromas of exotic fruits, spices and white flowers. Powerful taste, but elegant and juicy. Long and varied finish. 

Production area: Tramin - the German name of Termeno - is considered to be the cradle of Gewürztraminer. The vineyards are located at 350-550 mt a.s.l. and the soil is an ideal combination of a calciferous gravel with loam on porphyry bedrock, a tightly woven fabric of nutrients that gives the grapes a sense of complexity.

Grape variety: Gewürztraminer with a yield of 45 hl/hectare.

Wine-making: at harvest (end of September – end of October) the grapes were delivered in small bins and gently pressed after a short period of maceration. Fermentation takes place slowly, at a controlled temperature of 18°C in small stainless-steel tanks. Must clarification takes place through natural sedimentation of the particles. Maturation took place in small steel tanks with constant contact with the lees until the end of August. After bottling, the wine matured in the bottle for another 3 months. The total maturation period is thus at least 14 months.

Alcoholic content: 14.2 % vol.

Potential aging: 7 to 15 years.

Serving temperature: 12-14°C.

Suggested food pairing: pairs well with antipasto of fish or smoked foods, ripe soft cheese, white meat, swordfish or tuna; ideal with shellfish and seafood, spectacular accompaniment to spicy oriental cuisine and creative spicy/aromatic creations such as combinations with mushrooms, Swiss chard, fennel, avocado, savoy cabbage, galangal, ginger, oranges, apricots, jams and fresh herbs like tarragon, rosemary, dill, thyme, bay laurel, chervil, saffron, mint or lemongrass which offer a wild interplay of aromas.

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