This winter time bottling featured a hearty, earthy and classic Italian soup, with roasted vegetables and bread echoing flavors from the soup. The Cabernet Franc Rosé we were bottling paired wonderfully, and the Müller-Thurgau not so much.
1 C. dried shaggy parasol
1/4 C. dried porcini
3 C. warm water
4 T. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1 T. fresh thyme (1 t. dried)
1 T. fresh chopped rosemary (1 t. dried, crumbled)
2 bay leaves
1 T. salt
1 t. fresh ground pepper
4 C. chicken or vegetable broth
4 T. tomato paste
2 cans canellini beans, drained and rinsed.
1.5 C. pasta shells (Conchiglie)
fresh grated Parmesan (optional)
Soak the dried mushrooms in warm water for an hour, stirring several times to loosen any grit.
Lift out with a slotted spoon, and squeeze liquids back into the boil.
Chope the mushrooms, then strain the liquid through filter paper and reserve.
Saute the chopped vegetable, herbs, salt and pepper over medium heat in a large pot for 5 minutes or until softened without browning.
Add mushrooms, reserved mushroom liquid, broth, tomato paste and beans.
Bring to a simmer for 30 minutes.
Add the pasta, and cook ~10 minutes or until al dente.
Serve topped with grated Parmesan.
2 lbs. cremini mushrooms, cleaned and halved if large
2 large sweet onions, chopped 1"
2 pints grape tomatoes
1/4 C. extra virgin olive oil
1/4 C. Balsamic vinegar
2 cloves garlic
1 t. dried oregano
1 t. salt
1/4 t. fresh ground black pepper
Toss all ingredients in a large bowl.
Roast in a large hotel pan at 425F for ~30 minutes until slightly caramelized, stirring a couple of times.
1 loaf crusty country bread, sliced
1/2 C. extra virgin olive oil
2. t. white truffle oil
1/4 C. Romano cheese, finely shredded
1/4 t. freshly ground black pepper
Mix the oils, cheese and pepper into a paste.
Brush one side of each slice with the paste.
Reassemble and wrap the loaf tightly in foil.
Bake at 400F for 30 minutes.