UMAMU Estate Ann's Cabernet Sauvignon with Ribeye and Buckwheat Pasta Gluten & Dairy Free

Serves one.  Multiply up for more serves.


220g Ribeye
Fat from ribeye for cooking
80g Buckwheat pasta (check it reads 100% on the ingredients as some manufacturers add wheat)
100g Fresh Shitake mushrooms 
2-3 Peppers pick your fav colours!
Cast iron pan for ribeye
Medium height pan for pasta and veggies. If you are stuck for pans, you can cook the past in this pan, strain into a dish. Then use the same pan to cook the veggies.



Cook pasta in boiling water with a teaspoon of oil and strain aside.

What I like to do is I remove the fat in between the rib eye and then I dice this up and use that as the fat to cook the veggies. So slice up the peppers and mushrooms.  Let the diced fat render gently in a medium height pan, then add peppers to sweat and cook.  Once they start to give in structure and seemingly transparent you know they are nearly cooked, add the mushrooms and toss them. if you are having some wine, then add a splash of wine in, salt and pepper.  Add in the cooked pasta and toss mix.

Heat up your cast iron pan so it is hot hot, then sear the ribeye (as you put the rib eye tip toe in and you should be able to hear a searing sound, this tells you the pan is hot enough, if no sound, then wait another minute), salt and pepper.  Leave for 3 mins and then tong turn them over and another 2 mins.  

Enjoy with a glass or two of UMAMU Cabernet Sauvignon.  This round, I had with Cabernet 2011.

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