COOKING + SIPPING WITH ROSEWOOD WINERY
We’re so excited to collaborate with our friends and partner, Rosewood Winery in the kitchen again!
We took the cooking party online again and hosted another Instagram Live (you know we love those) where we welcomed our community to join us for a glass of wine (or two) and cook along with Mr Biceps and Brussel Sprouts
On the menu?
Charred Broccoli Pesto with Tuscan Salad…. SO GOOD!
Let’s get to it shall we?
INGREDIENTS:
1 lb broccoli cut into small florets
1 garlic clove chopped
1/4 cup pine nuts or walnuts
1 cup packed basil leaves
1/4 cup grated parmesan
juice of half a lemon
pasta of choice for 2 servings
evoo
salt and pepper
SALAD INGREDIENTS:
1 Radicchio
1 Endive
1 Fennel
1 arugula
2 tbsp capers roughly chopped
1 tbsp dijon mustard
1/4 cup evoo
1.5 tbsp red wine vinegar
salt and pepper
DIRECTIONS:
Pour a glass of wine….
Bring salted water to boil in a medium pot over high heat.
Heat a separate large sauce pan over medium/high heat and add a glut of evoo and broccoli florets, sautéing until browned for 4-5 mins. Add pine nuts or walnuts to same pan, toss and continue to sauté for 2 more mins.
Add contents of pan into a food processor with lemon juice, garlic, basil, parmesan and pinch of salt and pepper. Put the pan back on the stove top, off of the heat. Turn processor on low while slowly pouring in the evoo, to allow it to emulsify. Pesto done! Set aside.
When the pot of water is boiling, add pasta and cook for 2 minutes LESS than the package suggests- we’ll finish it in the pan.
Meanwhile to create the Salad, grab a large bowl and add chopped capers, mustard, vinegar, salt + pepper. Whisk together and slowly pour in evoo to finish the dressing. Add roughly chopped radicchio and endive. Add finely sliced fennel and 2 handfuls of arugula. Toss well to combine and set aside.
Pour pesto from the food processor into the same pan used to sauté the broccoli and nuts and take the pasta out of the pot (use tongs for noodles and a slotted spoon for shells etc) and directly into the pesto. Bringing in some of the salted, starchy water with it will help with pesto sauce.
Toss well together and serve with a side of the tuscan salad. Finish everything with a little more evoo, pinch of salt and a touch more parm!
Refill that glass of wine and ENJOY!🍷
Wine Pairing: Rosewood Winery Night Moves ($28 CDN per bottle)
