I hardly ever use wine in my cooking, but this sounded interesting, so me and my family headed towards the restaurant to see the chef demonstrate a pasta dish.
He had marinated chicken and while we waited for the seats to be occupied he informed us about the use of white and red wine in food.
He shallow fried the marinated (lime juice, salt, pepper and parsley) chicken in butter and wine and kept aside.
He next stir fried the veggies (onions, garlic, green- red-yellow pepper, capers, shallots, shredded cabbage, broccoli, olives) added garlic, salt pepper and a dash of wine and then transferred these stir fired veggies in another dish
Finally he stir fried garlic and onion in butter, added shredded basil leaves, parsley, peppers, white wine, white sauce, little water, pasta, salt capers and olive and wee bit more of white sauce.
In a hot sizzling plate, he place blanched cabbage leaves, arrange fried veggies, added shallow fried chicken and pasta and got it sizzling by adding a chunk of butter
Yuummm! It was sooooooooo good!!!