Cooking with Team Castello
Cook with The Castello Team
Go inside the homes of the Castello team as they share their favorite recipes paired with their favorite Castello wines. Included in our cooking series is Owner Dario Sattui, President Georg Salzner, Tasting Room Legend Vincenzo Coppola and newly married couple Tommaso & Carly.
Dario & Irina
Owner Dario Sattui & Fiance Irina Yartseva share their favorite Pasta Recipe Pasta Alle Vongole. The pasta is paired with Pinot Grigio, a lively and crisp dry white wine with zesty citrus and melon aromas, bright acidity, and a refreshing, fruity finish.
Pasta Alle Vongole
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President Georg Salzner
Castello di Amorosa President, Georg Salzner shares his favorite recipe Cotoletta Alla Milanese. The Schnitzel is paired with Pinot Noir from our Morning Dew Ranch estate.
Cotoletta Alla Milanese
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Tasting Room Legend Vincenzo
Watch & follow along with tasting room legend Vincenzo, as he takes you back to his Italian roots. Vincenzo welcomes you into his home as he shows off his favorite recipe. Our outstanding Rosato, is used to pair with the squid ink pasta.
Squid Ink Pasta
Click for Vincenzo’s Wine Pack
Carly & Tomasso
Watch & follow along with Castello di Amorosa’s finest couple, newlyweds Carly & Tommaso. The new parents invite you into their kitchen to cook Italian style Rissoto.
Italian Style Rissoto
Click for Carly & Tommaso Wine Pack
Georg Salzner, President
Georg Salzner
Austrian-born food and wine aficionado Georg Salzner joined Castello di Amorosa as president in 2008.
At the young age of 16, the legal drinking age in Austria, Salzner developed a passion for food and wine which led him to an extensive career in wine and food management.
Prior to joining Castello di Amorosa, Salzner spent five years as Banquet Manager, Sommelier and Wine Buyer at the famous, Watergate Hotel in Washington D.C. He furthered his career at Jefferson Hotel as their Food and Beverage Manager and, in 1995, he returned to his native Austria to continue his career as Food and Beverage Manager for the Vienna Hilton.
In 1997, Salzner expanded his experience as Director of Public Gastronomies with the United Kingdom-based and food giant Compass Group in Austria where he managed 280 employees in the country’s largest conference center and in other Compass Group venues such as stadiums, museums, airports and fine dining. Part of Salzner’s responsibilities included the management of e-Catering; one of Austria’s largest caterers.
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
