Dandelion Salad with Olives and Caciocavallo
Pairing: Stoneleigh Marlborough Sauvignon Blanc
Ingredients
- 2 bunches dandelion leaves, torn
- 1 handful parsley leaves
- 1 cup (250ml) small quality olives, pitted
- ¼ cup (60ml) aged wine vinegar
- 2 tbsp (30ml) fine olive oil
- Salt and pepper
- 4 oz (125g) Caciocavallo Siciliano
- Grapefruit segments
Method
In a salad bowl, combine the dandelion, radicchio, parsley, and olives. Toss. Add vinegar, oil, and salt and pepper, and toss again. Taste and correct seasonings. Shave half the Caciocavallo over the salad, and serve with the extra cheese on the side. Top the salad with grapefruit segments.
Linguine with Clams, Chili and White Wine
Pairing: Stoneleigh Marlborough Sauvignon Blanc
Ingredients
- 14 oz dry or 20 oz Fresh Linguine
- 3 tbsp olive oil
- ¼ cup minced onion
- 2 cloves garlic, minced
- 2 tsp minced oil-preserved red chilies
- 2 lb littleneck or other quality clams, scrubbed and flushed
- ¾ cup white wine
- 2 tbsp butter
- Salt and white pepper
- 2 tbsp minced parsley, plus additional for garnish
- Squeeze of lemon juice
Method
Begin cooking the pasta. Meanwhile, in a sauté pan sweat the onion in the olive oil until translucent. Stir in the garlic and chilies; cook a minute longer. Raise heat and add the clams and white wine. After a minute, cover. Removed the clams as they pop open. Discard any that do not. Stir in the butter and adjust seasonings. Shuck some of the clams, if desired.
Drain the pasta, reserving 1 cup (250 ml) of the cooking water. Combine the pasta, sauce, clams and parsley over low heat. If it looks dry, add a little of the cooking water. Toss well, add lemon juice, and adjust seasonings. Serve topped with more minced parsley.
