Pesto Pasta

Ziti Rigati w/ Pesto Guanciale & Romano

Pesto Pasta

Recipe Date: March 1st, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Ziti Rigati with Fava Bean Pesto Guanciale & Pecorino Romano

From Amy Gulick Italy Magazine

When asked to create an Italian-inspired dish using Castello products, Executive Chef of Oak Avenue Catering, Shannon Kelly delivered! “My inspiration for our pasta dish is simply SPRING! In the middle of Winter I crave the warmth and sunshine of springtime. Fava beans express to me the essence of spring and I feel this dish utilizes these simple but flavorful ingredients to capture springtime on a plate.” Footage of the chef recreating the dish coming soon!

 

Oak Avenue Catering Fava Bean Pesto 

Ingredients

  • 2 cups fresh or frozen fava beans
  • ¼ – 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 1/2 cup Castello Basil Grape Seed Oil
  • 1 Tablespoon chopped fresh thyme
  • Grated zest of 1 lemon and juice
  • Salt to taste and a pinch of red pepper flakes

Directions

Put favas into the bowl of your food processor along with the cheese, zest, juice, salt and red pepper flakes and pulse a few times. Add the oil and continue to pulse until you have a somewhat chunky but

amalgamated pesto. Taste the pesto and season. Process longer if you want a smoother consistency.

 

Ziti Rigati with Fava Bean Pesto Guanciale & Pecorino Roman

Ingredients

  • 4 ounces guanciale or pancetta, cut into thin strips
  • 1 pound of Castello-imported Ziti Rigati Pasta
  • Castello Basil Grape seed Oil
  • Salt for cooking pasta

Directions

Cook your pasta al dente in plenty of salted water, and in the meantime cook thin strips of guanciale/pancetta in grape seed oil until just turning crisp. When the pasta is ready add it to the guanciale/pancetta along with several scoops of your pesto, some grated pecorino Romano and freshly ground black pepper. Add a small amount of pasta water to make a creamy sauce. Sprinkle some more grated Romano cheese and drizzle some basil grape seed oil over the top and serve with a glass of Castello Vermentino!

Notes

Yield: 6 servings | Prep & Cook Time: 1 Hour

Enjoy and cheers!

March 2021 Competition

The entry rules are as followed:

Call Wine Club with any questions at 7079676274!


Wine Pairing – Vermentino



steak florentine recipe

Florentine-Style Steak

steak florentine recipe

Recipe Date: February 1st, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Bistecca Alla Fiorentina (Florentine-Style Beef Steak)

From Flapper Press

In the 16th Century, the Piazza San Lorenzo served as an international crossroads in Florance, Italy. When the English knights visited the Piazza, they would express their appreciation of the Florentine Streak shouting “beef steak,” influencing the Florentines naming the meat “bistecca.” This hearty steak, typically the T-Bone of a cow, is grilled over charcoal for a caramelized outside with a rare and juicy inside.*

Ingredients

  • 1 Porterhouse steak, cut 2-3 inches thick, 3-3.5 pounds
  • Extra Virgin Olive Oil
  • Coarse salt and ground black pepper, to taste
  • 2-4 sprigs of rosemary (optional, for serving)
  • Lemon wedges (optional, for serving)

Directions

Prepare your grill, with coals or wood embers. Using an electric grill or cast-iron griddle would work as well.

Heat the surface of the grill. Place the Porterhouse steak standing on the bone to warm the interior and soften the fat fiber. Continue for about 15 minutes.

Now heat the grill to a very high temperature. Place the steak on its’ side for 5 minutes without moving the meat. The meat should roast without burning and come away with beautiful grill markings.

Final Touches

When the meat is done to your liking, remove it from the grill and let it rest for about 15 minutes in a warm place for the juices to settle.

Carve the filet and strip the steaks off the bone. Slice each steak against the grain and place on a serving platter with lemons, rosemary, and salt.

 

Notes

Serves: 3-4 People | Cook Time: 25 min

 

Enjoy and cheers!


Wine Pairing – Il Barone or Cabernet Sauvignon



Pasta Recipe

Cacio e Pepe

Pasta Recipe

Recipe Date: December 2nd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Cacio e Pepe

From Laura in The Kitchen

The Cacio e pepe pasta, an incredible dish of the ancient Roman Sheppards’ dating back to the 5th century. This remains a simple dish for the everyday people that is now quite famous in Italian cuisine. We are pairing this pasta with our Pinot Noir that gives a complimenting spice when paired together. The recipe below is by Laura Vitale of the Laura in the Kitchen Youtube channel. She began cooking in the kitchen of her Grandmother in Naples, Italy and brought her love of creating “food that feeds the soul” to the United States.

Ingredients

  • 8oz of Spaghetti
  • 3oz of Finely Shredded Pecorino (see notes below)
  • 1-1/2 tsp of Freshly Ground Black Pepper
  • Salt

Directions

• Fill a pot with water, add a generous pinch of salt (not too much) and bring to a boil, add the pasta and cook 2 minutes shy of package instructions.

• In a large skillet (I prefer a non-stick heavy duty skillet here) add the ground black pepper, toast for about a minute, meanwhile reserve a couple of cups of starchy cooking water and set aside while you drain your pasta.

• Add 1/2 cup of the starchy water to the bowl of shredded cheese, stir and set aside.

• Add an additional 1/2 cup of the starchy water to the skillet with the pepper, then add the spaghetti (make sure the heat is on low) and start adding your cheese mixture, constantly stirring until Emulsified and adding any additional cooking water if needed. Continue the process until your sauce comes together.

Notes

This dish is one you need to practice, so many things can create a clumpy split mess so I hope these tips help avoid that. Make sure your cheese is grated finely using a Microplane and make sure it’s at room temperature. Keep an eye on the heat level, you might need to remove the pan completely from the burner to avoid overheating the cheese. Avoid using a thin metal pan, it gets way too hot and heats unevenly, most of the time I’ve tried making this dish in anything besides my heavy duty all clad non-stick skillet, it turned out a mess. Don’t over-salt your water, I know it looks like I added a lot of salt in the video but keep in mind I don’t use fine table salt, I use coarse kosher salt so it’s technically triple the size of a regular fine salt. This is a dish that needs to be eaten HOT, right off the stove and traditionally it should be served on warm plates to keep the sauce from setting and hardening the second it hits a cold surface. Use the best (imported if possible) pecorino Romano you can find, if you use a cheaper version or pre-shredded I can guarantee you it will clump in a second! I also use a bit more cheese but it’s easier to start with 3oz and once you have the technique down you can add another ounce. I hope these tips help, for such a simple dish it’s the technique that really matters and it does take some trial and error.

 

Enjoy and cheers!


Wine Pairing – Pinot Noir, Il Rubino



deconstructed albondigas

Deconstructed Albondigas

deconstructed albondigas

Recipe Date: July 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Deconstructed Albondigas

  • 4 cups Beef Broth
  • 4 cups Chicken Broth
  • 2 Large cans crushed tomatoes (28 oz)
  • 2 Large cans diced tomatoes
  • 1 lb Ground beef
  • 1 lb Spicy sausage
  • 2 Heads of cabbage, cored and diced
  • 1 Small bag frozen white corn
  • 5 Carrots thinly sliced
  • 5 Stalks diced celery
  • 4 Large cloves minced garlic
  • 1 Bunch chopped cilantro (set some aside for garnish)
  • 1 Large diced brown onion

Brown ground meat and/or sausage. Add to a large pot with all other ingredients. Cook over medium low heat until vegetables are to desired softness. To accelerate the cooking process, give the veggies a quick sauté before adding to the pot. Stir and taste often and, as always, add seasoning as needed.

Prep Time: 30 mins

Cook Time: 45-60 mins


Related Products – Dry Gewurztraminer



Fritatta

Recipe Date: March 2nd, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Frittata

Ingredients

A Frittata can be made with an assortment of ingredients; mushrooms, broccoli, cauliflower, or zucchini. For a heartier main course preparation, ground sausage, bacon or potatoes can be included. To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients like onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven.

The Castello provided the bounty for this frittata. The royal chickens supplied the organic free range eggs. From the castle garden; zucchini, red and yellow pepper and serrano chili peppers.

Directions

♦ In medium size bowl, using a fork, blend together 4 – 6 eggs, grated Parmesan, 1/2 tsp pepper, and 1/4 tsp salt.

♦ Heat 12-inch non-stick, oven safe saute pan over medium high heat.

♦ Add butter to pan and melt. Add frittata contents. Pour egg mixture into pan and stir with rubber spatula.

♦ Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

♦ Sprinkle with parsley and additional grated parm.

♦ Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.


Related Products – Gioia



Sautéed Button Mushrooms

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Sautéed Button Mushrooms

Ingredients

  • 6 tbsps Extra virgin olive oil
  • 1 1/2 lbs whole small button mushrooms, wiped clean
  • 3 tbsps butter
  • gray sea salt
  • 1 tbsp minced garlic
  • 1 1/2 tsps fresh thyme leaves, chopped
  • 2 tbsps lemon juice
  • 1/2 cup white wine
  • 1 tbsp chopped parsley leaves

Directions

  • In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  • Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  • Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
  • Toss in the parsley and serve immediately.
  • Learn how to cook the perfect filet mignon to pair with your mushrooms with this great instructional video from our friends at Best Filet Mignon:



Austrian Schnitzel

Recipe Date: March 9th, 2019
Difficulty: Easy
Serving Size: 4
Cook Time: 01:10
Measurements: Imperial (US)

Austrian Wiener Schnitzel with Cucumber Salad

From Castello President Georg Salzner

Serves 4

Schnitzel Ingredients

  • 2 pounds pork loin cut into 1/3″ thick pieces (tenderized to 1/4″ thick)
  • 4 eggs
  • 1/4 cup heavy cream or milk
  • 3 cups all purpose flour
  • 5 cups regular bread crumbs
  • 500 mL grapeseed oil
  • Salt and pepper
  • 1 lemon
  • 1 cup lingnonberry or cranberry sauce

Cucumber Salad Ingredients

  • 3 cucumbers, peeled and sliced thin
  • 1/2 red onion, sliced thin
  • Salt to taste
  • Pepper to taste
  • 1 tsp sugar
  • 3 tsp white or apple cider vinegar
  • 6 tsp heavy cream
  • 3 tsp fresh dill, minced

Directions

Wiener Schnitzel

Prepare three shallow pans for dredging the pork filets, fill one with flour, the second with beaten eggs and heavy cream, and the third with breadcrumbs. Generously salt and pepper both sides of the pork filets. Dredge each filet in the flour, then eggs, then breadcrumbs, making sure to shake off excess flour before dipping in the eggs. Set breaded filets aside on a plate for frying.

Fill a large sauté pan with 1/2″ grapeseed oil and heat to medium high (not too hot; oil should pop gently when you throw a droplet of water in to test it). Carefully place breaded schnitzel in the hot pan, laying the filet away from you to prevent hot oil from splashing. Pan should fit about 4 filets at a time. Saute filets approximately 3-5 minutes until golden brown, turning once for even cooking. Remove cooked schnitzel to a plate lined with paper towels to absorb extra oil.

Serve with lemon wedges and lingnonberry sauce.

Cucumber Salad

Peel and thinly slice the cucumbers and add salt, pepper, and sugar. Let rest for 5 minutes.

Squeeze excess liquid from the cucumbers and add vinegar, onions, heavy cream, and fresh dill. Toss thoroughly and serve with schnitzel.

Pair with our Morning Dew Ranch Pinot Noir or Dry Gewürztraminer



Merlot Beef with Broccoli

Recipe Date: October 12th, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Merlot Beef with Broccoli

From Mary Davidek

Ingredients

  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
  • 3 tablespoons grapeseed oil
  • 10 ounces broccoli florets
  • 3 garlic cloves, chopped
  • 3 tablespoons soy sauce
  • 1/2 cup Merlot (approximately 4 ounces)

Directions

Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.

Heat 2 tablespoons oil in wok or sauté pan over medium high heat until hot but not smoking, stir-fry beef until just cooked through, approx. 1 minute.

With a slotted spoon, transfer beef to another bowl and keep warm.

Add remaining oil to sauté pan along with broccoli and garlic.

Stir-fry until broccoli is just tender and garlic is pale golden, about 2 minutes.

Add soy sauce and wine and bring to a low boil.

Return meat to skillet. Stir until sauce is thickened.

Related Products – Merlot



Flat Iron Steak with Cocoa Nibs and Coffee Rub

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Flat Iron Steak with Cocoa Nibs and Coffee Rub

From Oak Avenue Catering

Ingredients

  • 3 lbs flat iron steak
  • 1/2 cup cocoa nibs
  • 1/4 cup whole bean French roast coffee
  • 1/2 cup ancho chili powder
  • 2 tbsps kosher salt
  • 2 tbsps granulated onion
  • 1 tbsp granulated garlic
  • 1 tbsp Herbs de Provence
  • 1 tbsp smoked paprika
  • 2 tsps cracked black pepper
  • 2 tsps dry mustard
  • 2 tbsps neutral vegetable or grapeseed oil

Directions

PREP THE RUB:

  • Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
  • Mix all dry ingredients thoroughly in a bowl and set aside.

 PREP THE STEAK:

  • Coat the trimmed and cleaned steak with the vegetable oil.
  • Rub the spice mixture liberally all over the meat.
  • Wrap the steak tightly in plastic wrap.
  • Refrigerate overnight, or at least 4 hours.

DIRECTIONS:

  • Preheat grill to medium-hot.
  • Remove the plastic wrap from the steak.
  • Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
  • Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
  • Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
  • Slice the steak thinly on the bias and serve.
  • Sprinkle with Maldon salt to taste.

NOTES:

  • The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
  • Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
  • Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.


Related Products



Fettuccine Alfredo - Quick and Easy

Recipe Date: August 23rd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Fettuccine Alfredo

Ingredients

1/2 lb (8 oz) Fettuccine
1 lb boneless, skinless chicken breasts, cut into strips
4 tsps flour
1 1/4 cups chicken broth
4 ozs mascarpone cheese (can substitute cream cheese)
1/2 cup grated parm, divided
1/4 tsp garlic powder
1/4 tsp white pepper

Directions

Cook pasta to slightly firm. Sautée chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Mascarpone, 2 Tbsp. Parm, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parm. Enjoy!