Amigas, we are halfway through spring which means summer is around the corner. Bring the garden and brunch season on. We have the 3 easy steps brunch items that you are going to love and would like to indulge on them over and over. They are easy to make and on top of that we paired with great wine approved by our own Sommelier.
Spanish spread with Cava
INGREDIENTS (4 servings)
520 g
520 g
16oz (455g)
16oz (455g)
1 pc
2 pc
1 piece of
Manchego
Goat Cheese
Jamón Serrano
Chorizo Ibérico
Olives
Nuts
Baguette sliced
Plum tomatoes
Raisin walnut bread sliced
PAIR THIS WITH Vara – Silverhead Cava Brut NV (750 ml / $19.99)
STEP 1: Accomodate the manchego and the gouda cheese throughout the plate.
STEP 2: Spread the Jamón Serrano and Chorizo Ibérico around the cheeses.
Meanwhile toast the baguette and raisin bread and cut it in slices. Cut the tomatoes until make a puree. Spread the tomatoes on the baguette slices.
STEP 3: Finish the plate adding garnishes. Add the olives and nuts, if available add some fresh or dry fruit. Last but not least, add the slices of pan con tomate and raisin bread.
Seafood pasta and Verdicchio
INGREDIENTS (4 servings)
1 lb
2 lb
½
½
3
3
6
1 oz
½ oz
10 oz
½ teaspoon
½ teaspoon
½ teaspoon
Spaghetti or fettuccine
Shellfish (we recommend clams)
Red bell pepper chopped
Green bell pepper chopped
Scallions chopped
Cloves of garlic minced
Baby bellas mushrooms chopped
Virgin olive oil
White wine
Heavy whipping cream
Black pepper
Red peppercorn
Sea salt
PAIR THIS WITH Velenosi Querciantica Verdicchio Castelli di Jesi Classico 2019 (750 ml / $19.99)
STEP 1: In a medium bowl, add the shellfish with water, salt, and a splash of cornflower—rinse and separate.
STEP 2:In a large pan on medium heat, add olive oil and incorporate all the vegetables and shellfish—season with sea salt, black pepper, red peppercorn. Mix all ingredients thoroughly—Cook for 3 minutes.
Add the white wine. Mix for one minute all the ingredients thoroughly once more.
STEP 3: Add the heavy cream and mix with the rest of the ingredients in the pan for 2 minutes.
In a separate pan, cook the pasta according to preference. Once it is ready or al dente, mix it into the pan with the rest of the ingredients and mix for the next minute. Serve hot.
Oven-baked Salmon with Sautéed Spinach and Rosé
INGREDIENTS (4 servings)
4
½ teaspoon
½ teaspoon
16 oz
4 cloves
1/2 oz
1 teaspoon
1/4 teaspoon
Salmon steaks
Sea salt
Black pepper
Baby spinach
Garlic minced
Virgin olive oil
Lemon
Black pepper
PAIR THIS WITH PAIR THIS WITH Domaine Houchart Rosé 2020 (750 ml / $18.99)
STEP 1:Preheat the oven at 450 F. Place the salmon in a grilling pan season it with sea salt and oregano. Oven roasts in the oven for 15-20 minutes until salmon is cooked. Add lemon juice and serve hot.
STEP 2: On a medium saucepan, heat the olive oil. Add the minced garlic, spinach, salt, and pepper and cook over medium heat for about 4 to 5 minutes. Add the lemon juice into the sauce pan. Mix for 30 seconds.
STEP 3: You can also add a seasonal salad. Add the spinach and salmon into the plate and enjoy this healthy and savory dish! Serve hot.
More Wine Pairings to come soon.
Salud!
Martha and Erlinda
