Cook Your Life

Melanzane alla Parmigiana & Ravenswood Lodi Zinfandel

This is the second of my reivews for a couple of the amazing wines available here in grey old blighty all the way from sunny California.

Today I've paired the rich and spicy Lodi Zinfandel from Ravenswood with a hearty vegetarian Italian classic of smoky aubergines, garlicky tomato sauce and a mountain of gooey cheesy lushness!! This recipe is great by itself or as a side to some garlic and herb Roast Lamb Shoulder.

If you haven't visited yet and arn't sure about all this American hooch, then check out the Discover California Wine site, it will help explain all the many wonderful varietals and give you plenty of booze for thought when planning a trip to the 'home of the brave'.

If you're already at home with some of the heavier, spiced South African reds, then you will definately enjoy the tobacco infused intensely fruity Zinfandel, it goes perfectly well with the bonfire season. Enjoy!

 

 

 

Melanzane alla Parmigiana

Serves 4

Preparation Time - 35m
Cooking Time - 1 hr
Beverage Suggestion -  Zinfandel

Ingredients

2x Aubergines, sliced into rounds
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1x Red Onion, finely Chopped
2x Garlic Cloves, finely chopped
250g or 2 Cups Mozzarella, sliced
2 tbsp Olive Oil
10g or 1/3 Cup Basil, chopped
1x Red Chilli, chopped and seeds removed
4 tbsp Red Wine
1 tbsp Tomato Puree
50g or 1/2 Cup Parmesan, grated1 tbsp Sea Salt
Cracked Black Pepper & Sea Salt to taste

 

Directions

1. Salt the aubergine rounds and leave for 30m
2. Rinse and dry the aubergine
3. Heat the griddle pan until it is smoking
4. Lightly oil each round, and griddle until marked
5. Set aside the aubergine
6. Fry the onion, garlic and chilli in the remaining oil until soft
7. De-glaze the pan with the red wine
8. Add the tomatoes, puree and basil
9. Stir in the aubergine
10. Season to taste
11. Layer the tomato mixture and mozzerella in the oven-proof dish
12. On the final layer of cheese, sprinkle over the parmesan
13. Bake at Gas Mark 5/375f/190c for around 30m until bubbling and golden on top

 

 

Chicken & Gorgonzola Pasta and Robert Mondavi Private Selection Cabernet Sauvignon

Mmmm Wine.

 

One of my favourite things ever. It's been used since ancient times to represent inspiration and life, and I like to 'use' it pretty much everyday....that means I'm getting closer to divinity right?

 

Okay, well maybe not, but something close to divine arrived at my door last week....Three bottles of red wine from the lovely folk at Discover California Wines.

 

Now, if you're a regular reader of this blog, then you'll know just how much I am a fan of all things Californian.   Having stayed there for an all too brief time last year, I long to go back and sample all the amazing food, wine and hospitality, So these emerald vessels filled with California sunshine laced vino were perfect to cheer me up and transport me to sunnier climes.

 

I'll be pairing another dish tomorrow, but for now curl up with a good movie, a glass of the fabulous Robert Mondavi Private Selection Cabernet Sauvignon with it's rich blackberry, vanilla and cocoa flavours and a bowl of this cosy and comforting pasta dish.

 

 

Roast Chicken & Gorgonzola Pasta

Serves 1-2

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Californian Cabernet Sauvignon

Ingredients

1x Breast & 1x Leg Meat (pre-cooked/leftover) Garlic Roast Chicken
100g or 1 Cup Mushrooms, chopped
1x Garlic Clove, finely chopped
1 Shallot, finely chopped
15g or 1 tbsp Unsalted Butter
4 Sage Leaves, finely chopped
1 tbsp Olive Oil
2 tbsp Double Cream
3 tbsp White Wine
100g or 1 Cup Gorngonzola, crumbled
1-2x Quantity dried pasta, cooked according to the pack instructions
Cracked Black Pepper to taste

 

Directions

1. Sauté the shallot, garlic and chicken in the butter and oil for 5m
2. Add the mushrooms and sage, cook for a further 5m
3. De-glaze the pan with the wine
4. Melt in the cheese
5. Add the cream, and stir through the cooked pasta
6. Serve sprinkled with some pepper