Posts Tagged ‘recipe for Drunken Spaghetti’

No need to go all the way to Italy when Niagara has Vieni Estates

Posted by David

Wednesday, November 23rd, 2016
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Savvy Selections wine of the month club
Vieni Estates Winery
–  November 2016 –

Where in the world would you find wine that offers ripe fruit flavours, food-friendly reds, and traditional winemaking techniques? If you answered “Italy”, you’d certainly be correct.  But if you answered “Vieni Estates in Niagara”, you’d prove that you really know your stuff!

This month in Savvy Selections, we feature the Italian-style wines of Vieni Estates.  A newcomer to the Beamsville Bench, Vieni has imported the techniques and grape varieties from their founder’s homeland of southern Italy.  You can read all about their take on the Italian winemaking tradition in our Vieni profile, below.

Get ready to uncork & enjoy your Savvy Selections…

In your Savvy Selections you will find 3 of our favourite Vieni wines. We chose these as the best examples of Vieni’s blend of Ontario fruit with Italian-style!

2013 Momeni Extra-dry a Prosecco-style sparkler, loaded with fine bubbles and citrusy fun-
2012 Cabernet Franc Private Reserve – rich and ripe, this Cab Franc explodes with flavour
2011 Aglianico Al Passo – made with air-dried fruit from Canada’s only Aglianico planting, this is a stellar example of an Italian wine made right here in Ontario

Traditional techniques and Niagara fruit

Vieni Estates may be new, but they are producing some unique and very good wines.  After all, they’ve been growing grapes for other wineries for decades – and the grapes make the wine!  These wines are ready to drink, though most of them can handle cellaring for a few years too.  Our Savvy Sommeliers know you’ll love them as much as we do!

Call on us anytime you would like additional bottles of your favorite Vieni Estates wines – or other wines we have featured in previous Savvy Selections.  Your Canadian Wine Hotline is 613-SAVVYCO (728-8926), or you can just drop me a line at debbie@savvycompany.ca.

Cheers & Enjoy!
Debbie & Savvy Team

 

Introducing
Vieni Estates
Presented by Sommelier David Loan

Pasquale Raviele wanted one thing; to bring the flavours from his family’s roots in Naples to his new winery in Niagara. That required not only reproducing the techniques of Southern Italy, but introducing some of their grape varieties, too. “We combine Old World traditions with a New World locale,” said winery manager, Steven Dimola.

Breaking Ground

Pasquale already owned 120 acres of vineyards in the heart of the Beamsville Bench (in photo on right)  He had been selling high quality grapes to a number of wineries in the region.  But in 2013, he decided it was time to undertake his own project; a winery and distillery making Italian-style wines and grappas (called “graspas” at Vieni to avoid trademark issues). This would be a first for Niagara – while there are a number of Italian-influenced wineries, no one had been making grappa, the fiery spirit made from grape skins leftover from the winemaking process.

Another first: Pasquale imported Aglianico vines, the only plantings of this most ancient of grapes in Canada.

Sun Worshiper

It is widely believed that Aglianico was the first wine grape grown in Italy, brought there by the ancient Greeks.  The grape is black, producing a dark red juice with big fruit flavours and high tannins and acidity.  A staple of the Naples region Pasquale’s family comes from, it enjoys that area’s long growing season and Mediterranean climate. Bringing a heat-loving vine to Niagara was a challenge, but Pasquale and winemaker Mauro Salvador – another Italian import(!) – overcame the obstacles with careful hillside plantings that maximized the amount of sun the grapes would get each day.

They also brought with them an Italian winemaking tradition that ensured the grapes would produce the wine they wanted.

Cut and Dried

Appassimento is an Italian winemaking technique in which whole clusters of grapes are cut off the vine and then placed carefully onto custom-made racks.  The racks are designed to allow good airflow across the grapes so that the fruit begins to dry and shrivel. Drying the grapes concentrates the sugars and the fruit flavours.  Appassimento style wines – Amarone is the best known example – are richly flavoured with notes of figs, raisin, and leather.
Other Ontario wineries have applied the Appassimento technique, with most of them drying the fruit in repurposed tobacco kilns.  At Vieni, the grapes are dried in the traditional method, in an open air shed with a few fans helping blow air across the grapes. The grapes are left on the racks from six weeks to four months, depending on the winemaker’s preference.

Vieni’s Appassimento-style Aglianico is full-bodied, with huge fruit flavours and terrific balance.  It really is a taste of Italy, made in Ontario.

We’re Convinced!

In addition to the Aglianico and grappa, Vieni produces Prosecco-type sparkling wines, wines that feature such well known varietals as Cabernet Franc, Merlot, and Chardonnay, and a range of ice wines.

The biggest challenge, according to winery manager Steve, is convincing Canadians how amazing Ontario wines are.  “Many Canadians still don’t believe that we’re producing world-class products in Niagara,” he said.  We know that when you try our Savvy Selections picks from Vieni, you’ll agree: these are absolutely world-class wines!

 

 

 

~ SAVVY SOMMELIER TASTING NOTES ~

For your Savvy Selection this month, we’ve chosen three wines that beautifully showcase Vieni’s stunning fusion of Italian technique and Niagara fruit.  We know that you’ll love the remarkable flavours of these unique wines, along with some delicious recipes that will perfectly match food and drink. 

Momenti Extra-Dry VQA Ontario 2013, $14

Savvy Sommelier Tasting Notes: This lovely sparkling wine is made in the tradition of Italy’s famous Prosecco, but from Ontario Vidal and Pinot Grigio grapes.  Like Prosecco, it is light (11% alcohol), frothy, and tangy.  Flavours of green apple, ripe melon, grapefruit, and apricot are detectable at first, but give it a minute in the glass and you’ll find pretty floral notes come through, especially honeysuckle. Debbie, who loves sparklers, calls this “an unwinding wine” – perfect for relieving the day’s stresses!

Suggested Food Pairing: This bubbly treat will pair nicely with an Italian flatbread topped with Fontina and Prosciutto.  Recipe below.

Cellaring:  Drink at 8ºC within a year.

 

Cabernet Franc Private Reserve VQA Vinemount Ridge 2012, $23

Savvy Sommelier Tasting Notes: Winner of a number of international wine awards, this rich and ripe Cab Franc was aged in oak for eighteen months!  The medium tannins and acidity are perfectly balanced with the notes of black cherries, fragrant spices, mint, and raspberries.  2012 was an excellent vintage for Ontario Cabernet Franc, allowing it to come to full ripeness without any of the green vegetable aromas that sometimes mar the grape. If you want an excellent example of Ontario Cab Franc, here it is!

Suggested Food Pairing: The richness of this wine and the cool autumn weather makes us think of Chicken Chasseur, a hearty stew of chicken braised with mushrooms and tomatoes.  Perfect November fare!  Recipe follows

Cellaring: Ready to drink now, this could be cellared for up to 3 years.  Serve between 15-16ºC.

 

Aglianico Al Passo VQA Vinemount Ridge 2011, $30

Savvy Sommelier Tasting Notes:  The beautiful silver-on-black image on the bottle is of a Greek ship.  It’s a fitting homage to the ancient roots of this wine, which came to Italy from Greece.  The name, which comes from a corrupted word meaning “Greek”, is pronounced “al-YAN-i-ko”.

This wine is made using the Appassimento technique, in which ripe clusters of grapes are carefully placed on custom racks to dry.  The results are rich, concentrated flavours of dark berries, figs, mint, and boysenberry. This is a juicy wine, with lots of stewed and dried fruit notes.  David calls it a “November pleaser”, ready to warm you up on a chilly day.

Suggested Food Pairing: One of our favourite cookbooks is David Rocco’s “Dolce Vita”.  His fun Drunken Spaghetti recipe will go perfectly with this Southern Italian-style wine.

Cellaring: Drinking well now, this can cellar 3-5 years.  Serve at 14-16ºC.

 

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

With Vieni Momenti Extra-Dry…

Italian Flatbread (Piadina) with Fontina and Prosciutto

Recipe & Photo credit: CookingChannelTV.com
Serves 4-6

Ingredients

3 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon baking soda
1 teaspoon fine sea salt, plus extra for seasoning
1 stick butter, cut into 1/2-inch pieces, at room temperature
2 Tablespoons extra-virgin olive oil
1 pound whole milk ricotta cheese
2 teaspoons lemon zest (from about 2 small lemons)
Freshly ground black pepper
6 ounces Fontina cheese, shredded (about 2 cups)
4 ounces prosciutto, thinly sliced
1 cup chopped fresh basil

Method

Combine the flour, baking soda and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes.  With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook.  Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.  Cut the dough into 4 equal pieces.  Form into disk shapes and wrap in plastic wrap.  Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8-to-10-inch circle, about 1/8-inch thick.  Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side.  Remove the piadina from the grill to cool slightly.

Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper.  Spread each piadina with 1/2 cup of the ricotta mixture.  Sprinkle the fontina cheese evenly over the ricotta cheese.  Arrange 2 prosciutto slices on top of the cheeses.  Cut each piadina into 8 wedges and transfer to a serving platter.  Garnish with the chopped basil. 

 

With Vieni Cabernet Franc…

Chicken Chasseur

Recipe and Photo credit: BBCGoodFood.com
Serves 4

Ingredients

4 chicken legs
2 Tbsp olive oil
2 onions, thickly sliced
1 cup whole button or chestnut mushrooms
1 rounded tbsp tomato purée
1 ¼ cup white wine
1 ½ cup chicken or beef  stock
3-4 tomatoes , quartered and deseeded
sprinkling tarragon leaves and chopped parsley

Method

Season the chicken with salt and pepper. Heat the olive oil in a lidded sauté pan or shallow casserole. Pan-fry the chicken over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side.  You will need about 2 tbsp fat left in the pan for cooking the onions, so if the legs have released a lot of fat, drain off the excess.

Add the onions and mushrooms to the pan, stirring occasionally until they have a little colour and are beginning to soften, 6-8 minutes. Stir in the tomato purée and white wine, then pour in the consommé or stock.

Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hr, or until the meat is completely tender.

To finish, skim the sauce of any further excess fat, then add the tomatoes, if using. Simmer, without the lid, for a further 2-3 minutes to soften them, then scatter over the herbs.

 

 

With Vieni Aglianico…

Drunken Spaghetti

Recipe & Photo credits: David Rocco, FoodNetwork.ca
Serves 4

Ingredients

1 lb spaghetti
3 to 4 anchovy fillets, chopped
3 cup red wine
½ cup freshly grated pecorino cheese
Small bunch of Italian parsley, finely chopped
½ cup extra virgin olive oil
3 garlic cloves, minced
3 dried chile peppers, crushed (optional)
Salt to season

Method

Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).

In a skillet or large sauté pan, heat extra virgin olive oil over medium heat. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add spaghetti to the pan. Toss to combine with olive oil. Add the red wine. Cook until wine has reduced slightly and spaghetti has finished cooking.

Sprinkle parsley and grated pecorino cheese. Toss to combine and remove from heat.

 

Enjoy with your Savvy Selections!

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Heavenly wines made at Devils Wishbone

Posted by Patti

Friday, May 16th, 2014
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Savvy Selections wine of the month club 
Featuring The Devils Wishbone Winery & Vineyard

– May 2014 –

 

Did you know there are so many wineries are right in our back yard? It’s true the Savvy Team is always travelling great distances to discover new wine regions for Savvy Selections and yet only 270km from Ottawa and 240km from Toronto we find Prince Edward County (PEC) on the shores of Lake Ontario and seemingly surrounded on all sides by water. This emerging region – a recognized VQA wine region since 2007 – offers a tremendous variety of wines from a new breed of winemakers who have built a community of collaboration to craft fine wines. When speaking to these winemakers and owners about what it is they do, their passion oozes. And, passion creates wonderful wines!

Come & get lost in The County

One of the joys of  Prince Edward County is getting lost on the country roads. A few years ago, I was coming from Some Where, going Some Where-else when low & behold, I came across The Devils Wishbone. Their winery and vineyards sit along County Road 7 and you reach them by wandering along a road with rock and shale outcroppings on one side of the road and views of Adolphus Reach on the other. It truly is a beautiful location.

What’s in a name?

The Devils Wishbone seems like a curious name for a winery but it is one rooted deeply in the history of the county. Back approximately 15,000 years ago when the glaciers retreated from this area they left a soil comprised of clay and loam on a limestone substrata. The amount of soil varies greatly from approximately 2” – 10” and the area where we find The Devil’s Wishbone, when allocated to one of the early settler’s, was actually in the shape of a wishbone. Because the soil was so poor for farming, those settlers called this area “The Devils Wishbone”.

Paul Gallagher, a retired accountant from Toronto, will tell you more of the story when you visit.  Savvy Sommelier Patti Petty had two interviews & remembers Paul stating, “We may be in concert with the Devil but we make heavenly wines”!

Paul calls the vineyards his “children” and the grapes are his “babies”. All of The Devils Wishbone wines are personal to Paul and he won’t pick a favorite…he loves them all. Our Sommeliers tasted them all…and loved them too. But we had to make a choice for you.

In your Savvy Selections you will find:

2012 Riesling VQA, Prince Edward County – a heavenly wine that… Dances with the Devil

2012 Cabernet Franc VQA, Prince Edward County –  a beautiful ruby, ripe and well-balanced wine that will age well. We suggested holding on to it for a couple of years.

2012 Pinot Noir VQA, Prince Edward County“This wine is devilishly delicious.  It makes me smile” I remarked when I first sipped it.

The Devils Wishbone makes such a small amount of wine that none are available at the LCBO. If you would like additional bottles of your favourite Devils Wishbone wine, call me on 613-SAVVYCO (728-8926) or send an email to debbie@savvycompany.ca to arrange an additional delivery. It is always my pleasure to introduce you to wonderful new Ontario wines!

Cheers & Enjoy!

Debbie & Savvy Team

Introducing…

The Devils Wishbone

Presented by Sommelier Patricia Petty 

Paul worked for 35 years as an accountant in Toronto and during those years, between the early 1980’s and the mid 1990’s he traveled frequently to France with restaurateur clients where he would spend time talking to the winemakers. In 1997, while on a trip to Burgundy he tasted Michel Lafarge’s Pinot Noirs from a small single vineyard. And, a passion was born.  

Paul discovered The County in 2002. He was looking for a place to slow down and to get his strength back after suffering a stroke in 1998 and then having open-heart surgery after several heart attacks. Coming to The County felt right for Paul; it was a place to heal, to breathe and to play in the dirt.

The Barn is the cornerstone

Savvy Company - Devils Wishbone barnThe property had an old barn and restoring it was crucial to creating the winery. Paul will tell you it is the cornerstone of the winery and that “he just had to save her”. Interestingly, Paul claims that it was the barn that helped bring his strength and improve his health.

The barn now houses the wine cellars (aka Paul’s domain), the tasting room and retail operation (aka his partner Jennifer’s domain), and a beautiful space upstairs to sit and enjoy the view and sip a glass of their wine. Roy, the vineyard manager, takes care of the farming side of things. And growing grapes after all is just that…farming!

I asked Paul about his approach to crafting his wines.  “It is simple,” Paul explains, “I want to create both approachable and affordable wines that reflect the terroir of The County”. He believes in sustainable practices in the vineyard, yet his vineyards are not organic. That’s a difficult path to follow, yet he confirms that he uses neither insecticides nor pesticides.

Like so many winemakers, he states without any hesitation that, “The grape is the place where it all starts.” He told me he wasn’t striving to be the best there is; he didn’t feel that was doable. What he wanted to do was to create wines that reflected that “sense of place” and ones that his visitors and customers would enjoy and he certainly has achieved that goal.

Farmers First

Paul speaks passionately about being part of a much bigger idea. Prince Edward County is a new frontier for viticulture and winemaking and is growing as a destination for wine lovers. He wanted to be a part of the agricultural environment in The County and not an interloper. These winemakers for the most part were not “farmers first” but have become farmers. And, there is a sense of, “we’re all in this together” amongst all the different wineries…of which there are now almost 40! Even the largest winery in PEC is a boutique producer, so he believes they are all a part of the same fraternity.

16,500 children

Savvy Company - Devil's Wishbone vineyard 2For Paul, his favorite part of the year is now – when the green starts to show in the spring. Paul describes his vines as 16,500 children and the grapes they produce as his babies. And, when he sees that green he knows they have made it through the winter. For him it is a very personal experience. Paul is very much a pragmatist when it comes to growing the grapes. “You take what you get…that’s farming.”

I asked Paul if he had ever made a mistake when crafting his wines and the answer was, “of course”. His most memorable – he let his 2007 Pinot Noir “get away”. He blended two tanks of his Pinot. Although a simple action, it had a bad reaction as the new blend separated. The wine had to be “tossed” and he lost 400–500 litres. What it taught Paul was a lesson he already knew and that was to slow down. As he says, “He learned by doing!”

Paul doesn’t want his operation to grow too large nor too fast. Currently they are producing approximately 1,100 cases of wine. He talks about growing to a 1,500 case threshold to maintain his original concept of affordability and approachability. He sees his whites – Pinot Grigio (to be released in June), Riesling, and Chardonnay as having achieved this point.  For his reds, Pinot Noir, Cabernet Franc, Cabernet Sauvignon and Merlot, these wines continue to come along. In Devil’s Wishbone wines, all are made with County grapes (the exception is the Merlot which is sourced from a Niagara grape grower who practices the same sustainable methods as Paul). He creates a few blends – Wicked White, a Cabernet Franc/Merlot blend and a Rosé using Pinot Grigio.

A Perfect Dinner Party

Paul talks about his 4 Keystone Wines. Those are the Pinot Grigio and Riesling whites and the Pinot Noir and Cabernet Franc reds. Those are his “Perfect Dinner Party”. I would love to sit and partake of that party. After tasting his wines I am certain you will agree!

Famous Visitors?

For Paul it was the impressions of his son Sean and his daughter Sara. He sent Sean his 4 Keystone Wines thinking that his son would just “show” them to his Vancouver friends who are all BC wine lovers. Instead Sean served them at a dinner party and when asked where the wines are from, Sean declared with great pride, “My Dad made them”.

And for Sara, those Keystone Wines, along with embossed glasses, were a part of her engagement party. It was with great pride that she served her Dad’s wines to rave reviews.

Definitely stop for a visit!

Savvy Company - Devil's Wishbone - Paul in vineyardPack a picnic lunch or enjoy a glass of wine in the old barn or sit back & relax in one of gazebos on the property overlooking the lake. The Devil’s Wishbone should definitely be on your list of places to visit this summer!  

How does the vineyard look? 

Debbie visited Devils Wishbone last weekend (May 3rd) and Paul had just finished his first pass of ‘Hilling Down’ the vines.  This is the process of removing the 2 foot high mounds of soil around the rootstock to protect them from the harsh temperatures of winter. 

~ SAVVY SOMMELIER TASTING NOTES ~

2012 Riesling VQA PEC $22.00

“Riesling is a variety that is 500 years old. The vines were planted in 2002 and this year we were able to coax out plenty of tanginess balanced with lots of lovely citrus fruits”  – Paul 

Savvy Sommelier Tasting Notes:  We couldn’t agree with Paul more! During our Savvy Selections tasting panel, Sommelier Debbie’s first comment was that it “Dances with the Devil”. Clean, crisp, a full-bodied wine. Notes of pears, ripe peaches, and citrus (think white grapefruit).

This is a refreshing wine with an underlying essence of minerality, perfect for a warm summer evening.

Suggested Food Pairing: Paul loves pickerel and this wine would pair beautifully with any firm white fish. We think it would be lovely with pan-seared scallops as either an appetizer served with micro-greens or as a main. We would also suggest serving this with a chicken curry with a hint of heat.

 

2012 Cabernet Franc VQA, PEC $26.00

“Aged in 2 year old French oak for the past year, imparting a delicate finish”. – Paul

Savvy Sommelier Tasting Notes:  A beautiful ruby color, with light tannins, clean fruit flavors and well balanced. There are aromas of dark red fruit and perhaps roasted red peppers. You will find flavors of cherries, cranberry and a hint of red candy.

 Suggested Food Pairing:  Our Sommeliers agree, this wine is best with food. Paul suggests lamb chops with a herb crust. With its heartiness, we crave pasta tossed simply with olive oil and crumbled blue cheese. Better yet, try our ‘Drunken Pasta’ recipe on the following pages.

 

2012 Pinot Noir VQA, PEC $29.00

“This Pinot offers lingering aromas accompanied by subtle layers of black current, black cherry and a hint of pepper.” – Paul

Savvy Sommelier Tasting Notes: When Debbie first tasted this wine her comment was, “This wine is devilishly delicious. It makes me smile”.   There are aromas of red fruit and cranberries, pepper, and hints of oak. On the palate it is a soft, smooth, luscious and elegant wine. It is an approachable wine and that is something that Paul strives for in all of his wines. 

Savvy Sommelier Tasting Notes: Like so many Pinot Noirs, this wine would pair beautifully with salmon on the grill, grilled portabella mushrooms and grilled asparagus…a perfect summer pairing.  Paul suggests serve this wine with small birds such as a Cornish hen, simply roasted and accompanied with seasonal veggies.

 

~ RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS ~

 

With The Devils Wishbone 2012 Riesling VQA…

Scallops with Apple Pan Sauce

From Bon Appétit Magazine, May 2013
Recipe by Lake Austin Spa Resort
Serves 4

Ingredients

2 Granny Smith apples
2 tablespoons fresh lemon juice
2 tablespoons olive oil
12 large sea scallops (about 1 pound), side muscle removed
Kosher salt, freshly ground pepper
1 tablespoonunsalted butter
1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots

Method

Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain the juice through a fine-mesh sieve into a small bowl.

Peel, core, and cut remaining apple into 1/4-inch cubes. Add to bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.

Add butter to skillet along with the diced apples. Cook, scraping up browned bits from bottom of pan.

Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes.

Spoon over scallops; top with sprouts or pea shoots and season with salt and pepper.

Savvy Company - Devils Wishbone - Paul and Jennifer

In photo at left Paul (centre) & Jennifer (right) at Savvy Company’s County in the City Taste & Buy event, held in Ottawa on April 10.

 

 

 

 

With The Devils Wishbone 2012 Cabernet Franc VQA…

Drunken Spaghetti (in Italian: Spaghetti Ubriachi)

From David Rocco’s Dolce Vita Cookbook
Serves 4

Ingredients

1lb. (500 grams) spaghetti
1 bottle red wine (a bold style wine – Cabernet Sauvignon, Cabernet Franc , Malbec or Merlot)
4 tablespoons extra virgin olive oil
2 cloves of garlic, finely chopped
2 anchovies, finely chopped (optional)
Chilli pepper flakes to taste
1 small bunch of flat-leaf parsley, finely chopped
½ cup crumbled blue cheese, or to taste

Method

In a large pasta pot, put your wine and bring to boil. Add pasta & a splash of oil so the noodles don’t stick together.

In a frying pan, heat up the olive oil. Add garlic, anchovies and chilli flakes if using and cook on medium heat until the anchovies melt into the oil and the garlic is softened. Set aside.

Now, add your spaghetti to the boiling wine, give it a good stir and finish cooking the pasta until al dente, 10 to 12 minutes.

Savvy Company - Drunken PastaWhen the pasta is ready, the wine will have infused the spaghetti, giving it a gorgeous ruby color. Don’t worry about the wine being too strong for the sauce. The alcohol will burn off and leave a sweet delicate taste.

Drain spaghetti from the wine, toss in the skillet with the garlic, anchovy sauce and finish cooking for 30 seconds. Remove from the heat and sprinkle with a bit of the parsley and the blue cheese. Finish with a few toasted pine nuts if desired.

Note: if blue cheese isn’t for you this dish would work beautifully with a freshly grated pecorino or asiago cheese. Don’t be shy to add vegetables such as grilled asparagus, broccoli or beef it up with thinly sliced grilled meat or sausages.

Serving tip:  This stunning and colourful pasta dish will present well on a simple white plate or pasta bowl, giving it a very bistro style look!

 

With The Devils Wishbone 2012 Pinot Noir VQA…

Roasted Salmon with Lentils

From Bonnie Stern, The Best of HeartSmart Cooking
Serves 6

Ingredients

1 ½ cups dried Puy (green) lentil
4 teaspoons olive oil, divided
1 onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
1 carrot, finely diced
1 stalk celery, finely diced
1 cup canned plum tomatoes, with juices, pureed
¼ cup chopped fresh parsley
Salt to taste
1 ½ lb. salmon filet, cut in 6 pieces, skin removed
1 teaspoon chopped fresh rosemary

Method

Place lentils in a large pot and cover generously with water. Bring to a boil and cook gently for 25 – 30 minutes, or just until tender. Rinse and drain well.

Meanwhile, heat 1 tbsp. oil in large, deep non-stick skillet on medium heat. Add onion and garlic and cook gently for 5 minutes. Add cumin and hot pepper flakes. Cook for 30 seconds.

Add carrot, celery and tomatoes to skillet. Cook for 8 – 10 minutes or until carrots are just tender and liquid from tomatoes has reduced.

Add drained lentils, parsley and pepper to skillet. Taste and adjust seasonings, adding salt if necessary. Keep warm.

Heat remaining 1 tbsp. oil in separate non-stick skillet on medium-high heat. Pat salmon dry and sprinkle with rosemary. Cook for 1 – 2 minutes per side or until slightly browned and crusty.

Transfer salmon to a baking sheet lined with parchment paper (or leave in skillet if it is ovenproof). Bake in preheated 400-degree oven for 7 – 9 minutes or until just cooked through.

Serve salmon on bed of lentils.

This dish would be equally delicious with a simple grilled salmon served over the lentils. Serve with roasted asparagus as a side dish for either version of the salmon.

 

Enjoy your Savvy Selections!

 

 

 

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