|
Serves 8
This is a great dish to serve with pasta or soft polenta.
This recipe will be featured at this years' annual "A Wine & Food Affair" event, Nov. 3 & 4, 2012.
Ingredients:
1 quart fresh tomatoes, cut into wedges
2 Tablespoons olive oil (extra virgin)
1/2 each medium yellow onion, fine dice
2 each bay leaves
1/8 teaspoon dried chili flakes
1 cup trumpet royale mushrooms, rough chop
1 cup shiitake mushrooms, quartered
1/8 ounce (wt) dried porcini mushrooms, chopped
1 cup Martin Ray Pinot Noir
1 Tablespoon fine red wine vinegar
1/2 cup Grana Padano (grated)
1/4 cup Fresh Basil (very fine slivers)
To taste Salt and pepper
Directions:
Wedge tomatoes, season with salt, toss and allow to sit for 20 minutes.
Meanwhile, cook onions in olive oil, covered over medium heat. Once onions are soft, add bay leaves, chili flakes and mushrooms. Stir, cover and cook for 10 minutes to soften, stirring occasionally.
Add wine and reduce over high heat until almost dry.
Add tomatoes and vinegar, reduce heat, stir and simmer, covered for 20 minutes. Taste and add salt as needed.
Place in food processor and pulse until it is chopped with a coarse texture of a ragout.
Let cool.
Once cool, add cheese and basil.
Reheat and serve over soft polenta or toss with pasta. If needed, thin slightly with water or chicken broth.
Enjoy with a bottle of Martin Ray Russian River Valley Pinot Noir.
Chef Bruce Riezenman
Park Avenue Catering
Back to recipes
|
