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FOOD PAIRINGS & RECIPES

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FOOD PAIRINGS & RECIPES

Bruschetta ai Pomodori

Bruschetta with lightly sauteed tomato slices

(Serves 12)

1 1/2 lbs ripe tomatoes
4 tablespoons CORTE alla FLORA MORAIOLE EXTRA VIRGIN OLIVE OIL
salt & freshly ground black pepper
10 sprigs Italian parsley, leaves only
2 medium-sized cloves garlic, peeled
6 large leaves of basil
6 tablespoons CORTE alla FLORA MORAIOLE EXTRA VIRGIN OLIVE OIL
12 slices country style bread, each about 4 inches square, toasted
OPTIONAL:
2 cloves garlic, peeled
approx. 30 leaves rucola

Cut tomatoes into 1/2 inch thick slices. Place medium sized skillet with 2 tablespoons of the CORTE alla FLORA MORAIOLE EXTRA VIRGIN OLIVE OIL over medium heat and when the oil is quite warm, about 350 degrees, add enough tomatoes to cover the bottom of the skillet. Lightly saute the tomatoes for about 30 seconds on each side and season with salt and pepper. Transfer tomatoes onto a serving platter and continue to saute the rest of the tomato slices in the same way, adding very little olive oil each time.
Finely chop parsley, garlic and basil all together on a board and transfer them to a small bowl. Add the CORTE alla FLORA MORAIOLE EXTRA VIRGIN OLIVE OIL and salt and pepper to taste and mix very well.
Place 1/4 of the tomatoes in a mason jar and pour 1/4 of the sauce over them. Repeat the same procedure for 3 more layers. If you have juices from the tomatoes left in the skillet, also pour them over the top layer. Let the jar remain until the tomatoes have cooled, about 1/2 hour, then refrigerate, covered, for at least 1 night.
Serve tomatoes over toasted bread slices, plain or first rubbed with garlic and, if preferred, with the optional leaves of ruschetta (arugola) on top.

AN IMPECCABLE PAIR: PUMPKIN & WINE

Peter, Peter Pumpkin Eater
Cooked Savory instead of Sweeter
Then the Pulp from the Pumpkin Shell
Paired with Wine so Very Well

PUMPKIN RAVIOLI
start to finish: 40 minutes

PAIRING: Castello Il Palagio Chardonnay

1/2 cup finely chopped onion
1 clove garlic, minced
1 teaspoon plus 1/4 cup butter
1/2 cup blanched almonds, toasted
11/2 tablespoons chopped fresh rosemary
1 cup canned pumpkin
1/4 teaspoon salt
1/8 teaspoon ground black pepper plus additional to taste
20 wonton wrappers, thawed if frozen

In a medium skillet cook onion and garlic in 1 teaspoon hot butter over medium heat until onion is softened, about 3 minutes.
In a food processor combine 1/4 cup of the almonds and the rosemary. Cover and pulse with several on/off turns until nuts are finely ground. Add pumpkin, 1/4 cup cheese, the onion mixture, salt and 1/8 teaspoon pepper. Cover and pulse until just combined.
Working with two wonton wrappers at a time, top wrappers with one tablespoon of filling. Brush edges of wrapper with water and bring one one corner of wrapper to meet the opposite corner to form a triangle, pressing down around filling to force out any air and to seal edges well. Cover filled ravioli with a dry kitchen towel while you repeat with remaining wonton wrappers and filling.
Coursely chop remaining 1/4 cup almonds. In a medium skillet heat remaining 1/4 cup butter over medium heat; add chopped almonds and cook, stirring until butter begins to brown on the bottom of skillet (do not allow to burn), about 2 minutes. Remove from heat; cover and keep warm.
Bring water to a boil and cook ravioli for 2 to 3 minutes or until tender, gently stirring occasionally. (Keep water at a low boil to prevent ravioli from breaking) Drain.
Drizzle ravioli with almond-browned butter and sprinkle with additional Parmesan and pepper to taste

Makes 4 servings (20 ravioli)