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Berthoud Winery

Kayla Berthoud
 
June 12, 2016 | The Kitchen | Kayla Berthoud

Summertime Food for Chasselas

Summer is fast approaching and we could not be more excited for the seasonal fare. At Berthoud Winery, we plant much more than just grapes and always have something ripe in the garden. This year we are anxiously awaiting fresh tomatoes, figs, eggplant and know some folks who are dying for the Italian sweet peppers. As this haul is about to come in, we are thinking about what we can pair with our refreshing Chasselas Doré. Some of our favorite simple summer sides are Marinated Italian Sweet Peppers and BBQ'd prosciutto wrapped figs. The crisp minerality of our Chasselas Doré is a perfect pairing for the sweet and salty characterestics of the Italian sweet peppers and prosciutto wrapped figs. This meal is best enjoyed with a full table of friends and family outside on a warm evening.


Marinated Italian Sweet Peppers
serves 4-6 people


Ingriedients:
8 Italian Sweet Peppers, flame roasted and chopped into 1/4 inch pieces
Extra Virgin Olive Oil
4-5 Cloves Fresh Garlic, minced (seriously, we promise!)
3 oz Anchiovie Fillets, finely chopped
Salt and Pepper, to taste

Prepare:
1. Combine all ingriedients and mix together well. Use enough olive oil to submerge peppers and salt and pepper to taste. 
2. Marinate overnight covered on counter
3. Enjoy!

 

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