Since no one can travel right now, how about we reminisce with each other's travel stories? We'll be doing an interactive storytelling session in May. Chef Justin and Ann have put together international recipes paired with Yorba wines for us to all enjoy as we sit back for a relaxing evening of conversation and photos from around the world. Sign up for the series here happening every Tuesday evening on Zoom starting at 6pm.
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May 12th I Piedmonte, Italy
First stop is Piedmonte, Italy! Justin will make pasta with a lovely puttanesca sauce. Ann will tell us stories of her own of experience traveling this great wine region as we sip our 2013 Barbera. Have photos of Italy to share? Email us email@example.com.
Puttanesca Sauce Ingredients
½ pound dried spaghetti
6 tablespoons extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
Large pinch red pepper flakes
1/4 cup capers, drained and chopped
1/4 cup pitted black olives, drained and chopped
1 cup whole peeled tomatoes, roughly broken up by hand (½ a 14 ounce can)
Small handful minced fresh parsley leaves
1 ounce finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper
1 can oil-packed tuna (optional)
Place the spaghetti in a large skillet or saucepan and just cover with water. Bring to a boil over high heat, stirring occasionally so nothing sticks. The limited water will be starchy and help bind the sauce. Cook to al dente while making the sauce, it will finish cooking in the sauce.
Separately, in another skillet, add a few tablespoons of oil, garlc, anchovy, and red pepper flake. Don’t preheat the skillet or the galric will burn very quickly. Cook over medium heat until the garlic is slightly toasted, few minutes.
Add capers and olives to the skillet.
Add the tomatoes and stir. Simmer for a few minutes.
Transfer the pasta to sauce with tongs or drain pasta and reserve 1 cup of the starchy water.
Bring to a bubbling simmer and cook for 1 to 2 minutes. Add more starchy water to loosen the sauce.
Stir in remaining olive oil, capers, and cheese. Season with salt and pepper. Remember many of the ingredients are salty so be scant on the salt and generous on the pepper.
Stir in the tuna if using. Serve immediately with more cheese. Always more cheese!
May 19th I Cote d' Rhone in France
French travel stories, anyone? Justin will roast a leg of lamb over an open fire, paired with our 2012 Syrah. Enjoy this adventure with his Tapenade recipe below.
Green Olive Tapenade Ingredients
2 cups green pitted olives, drained
3-4 finely diced anchovies
1-2 clove garlic
½ cup capers, drained
1 lemon, zested and juiced
2 large handfuls parsley leaves, cleaned and roughly chopped
Salt and fresh ground pepper
high quality extra virgin olive oil
Juice and zest the lemon directly into the food processor.
Add the garlic and parsley to the food processor. Processes until finely chopped.
Add the olives, anchovy, and capers. Process to a rough consistency.
Turn out into a bowl, stir in olive oil until you have the consistency you desire. Easy to spread and not too thick.
Chill to incorporate the flavors and enjoy! Keeps for 10 days.
May 26th I Ribera Del Duero and Toro, Spain
Last stop is Ribera Del Duero and Toro in Spain, all home to Tempranillo. As we pair Ann's Romesco sauce with roasted potatoes, Justin's homemade Spanish chorizo and the 2011 Tempranillo, we'll discuss the tapas culture of this great region of fine wines, delicious food and wonderful people. Your favorite food and wine pairings from Spain?
Ann's Romesco Sauce Ingredients
¾ cup whole almonds, salted and roasted
3 Piquillo Peppers from a jar (1-1/2 lg roasted red peppers OK)
1 garlic large clove or 2 small cloves, smashed
¼ cup tomato puree
5 Tbsp flat leaf parsley, rough chopped
2 Tbsp Sherry vinegar, or Sherry
1 Tsp smoked paprika
½ Tsp cayenne pepper (1/4 tsp for less ‘spicy’)
¼ - ½ cup extra virgin olive oil
Add almonds to a food processor and grind until chunky.
Add peppers, garlic, tomato paste, parsley, sherry, paprika and cayenne. Pulse until very finely chopped.
Slowly add oil to achieve desired consistency. More olive oil will result in a looser Romeseco.
Season with sea salt and fresh ground pepper. Chill in the refrigerator for at least 1 hour.
Ready to enjoy. Will keep for 10 days.