When cooking with red wines one would think an ideal paring would be meats, olives, cheese and crackers, right? That's mostly true. However, did you know vegetables take on a incredible taste when stewing in red wine? In this next post I wanted to explore some of these tastes first hand with a new wine from the Tenuta Sassoregale Winery located in the gentle hills of La Maremma about 15 miles South of Florence, Italy. There in the heart of Tuscany the Sassoregale estate covers approximately 94 acres of rolling hills and meadows where sea breezes and constant sunshine overlook the vineyards. The winery is still inhabited by wild boars, roe and fallow deer, which roam freely among the vineyards from the nearby untamed, dense forests. A representative of the Tenuta Sassorgale winery reached out to me requesting my assistance with transforming one of their wines into a delicious meal. I will be cooking with their Sangiovese ruby red wine to create an easy, stove top version of classic Ratatouille. Ratatouille is a French stewed vegetable dish which originated in Nice in the late 18th century. There are a few versions of this popular dish out there today, however my recipe will consist of tomatoes, eggplant, zucchini, onions, garlic, bay leaves, and seasonings. The seasoning will mainly consist of herbs de Provence; a French blend containing herbs such as savory, rosemary and lavender. The star of the dish is going to be the Sassoregale Sangiovese wine. The wine's complex aromas of Morello cherries and wild berries will bring the intense flavors of the vegetable's to life and tie all the flavors together. Your family, including the kids, are going to love this dish!



The Sangiovese is elegant, bright and aromatic from nose to the palate and is absolutely enjoyable to drink on its own.



Start by chopping your vegetables


Slice Zucchini


Cut Eggplant into 1-inch pieces


Don't forget to dice up your garlic


Sauté onions & garlic with Extra-Virgin Olive Oil


Sauté until nice and translucent about 5 mins


Add your Zucchini


I chose Madga and Golden Zucchini


Sauté for 3 mins


Add Eggplant and cook for another 3 mins


Roughly chop your canned tomatoes and add with
the canned juices


Add those dried herbs


Add your Sassoregale Sangiovese wine


Stir mixture until fully combined


Don't forget your bay leafs


Enjoy !!!!!


Sangiovese Ratatouille  
  

2 Medium Eggplant, cut into 1 inch pieces
2 Medium Golden Zucchini, Sliced
4 Small Madga Zucchini, Sliced
1 Large White Onion, Chopped
3 Garlic Cloves, Minced
1 28oz Can Whole Peeled Tomatoes, Roughly Chopped
1 Cup Sassoregale Sangiovese Wine
3 Tablespoons of Extra-Virgin Olive Oil
2 Dried Bay Leafs
1 Tablespoon Dried Oregano
1 Tablespoon Herbs de Provence
Salt & Pepper


DIRECTIONS:

1. In a 6qt dutch oven or large pot on medium heat sauté onions and garlic in 3 tablespoons of oil and a good pinch of salt stirring for 5 mins.

2. Add both types of sliced zucchini with a pinch of salt and cook for 3 mins stirring before adding the eggplant with another pinch of salt and cook for 3 more mins.

3. Add the chopped tomatoes with juices to the vegetable mixture along with the dried herbs, salt & pepper and 1 cup of the Sassoregale Sangiovese wine and stir until fully combined then add your bay leafs.

4. Reduce heat to medium low and cook vegetables on the stove top covered for about 20 mins stirring at least 2 times. Remove bay leafs adding more salt to taste and serve with some crispy bread, garnish with more oil or fresh basil and ENJOY!!!










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