In this seasonal series, we join Winemaker & Chef JW Ray of JOLO Vineyards and EndPost Restaurant in his kitchen as he cooks three recipes paired with award-winning JOLO wines.
Eggplant Rollotini
Serves: 4
Prepare to be enchanted by the flavors of this cheesy eggplant rollatini, also known in Italy as Involtini di Melanzane! Delectable eggplants stuffed with ricotta, parmesan cheese, and an abundance of fresh basil are baked to perfection with freshly grated cheese and a rich tomato sauce. This dish is a true delight and pairs wonderfully with JOLO Pink's award-winning Rosé.
Ingredients
1 large eggplant
1 tablespoon salt
Coating:
3 large eggs, lightly beaten
1 cup all-purpose flour seasoned with salt & pepper
1 cup Panko crumbs
1 tablespoon oregano
Salt and pepper
Grapeseed Oil for frying
Filling:
3 tablespoons ricotta cheese
1 teaspoon oregano
A few leaves of fresh basil, chopped
1 tablespoon parmesan cheese
1/8 teaspoon black pepper
6-8 slices fresh mozzarella
Sauce:
1 red onion, chopped
1/4 cup olive oil
2 garlic cloves, shaved
1 can (15 ounces) Italian tomatoes (JW uses Hunts)
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon pepper
Method:
Peel the eggplant and cut off both ends. Using a mandolin, slice the eggplant into 1/4-inch thick pieces. You want to create length to easily roll the eggplant to contain the cheese mixture.
Salting the eggplant on both sides with a small pinch of coarse salt is a crucial step. This allows the eggplant to 'sweat' out the excess moisture for 10 minutes, ensuring a perfect texture. Then, simply pat dry with paper towels and wipe off the remaining salt.
Preheat the oven to 350F.
Place the eggs in a shallow bowl. Combine the Panko bread crumbs, oregano, salt, and pepper in another shallow bowl. Dip the eggplant slices in the flour, egg, and breadcrumb mixture.
In a frying pan, heat 1/2 inch of oil to 350°F. Fry the breaded eggplant in batches until golden brown, two minutes on each side. Drain on paper towels.
Make the filling. In a bowl, combine ricotta cheese, oregano, basil, and parmesan and mix well.
Spread about a tablespoon of the mixture on top of the eggplant slices. Tear fresh mozzarella over the top.
Place in the oven for a few minutes to melt mozzarella.
In a large saucepan, saute the onion in oil. Add the garlic and cook for one minute longer. Add the capers, stir in the tomatoes, and season with salt and pepper. Simmer for 2 minutes.
Remove eggplants from the oven and roll.
Spoon tomato sauce over the rolled eggplant. Garnish with basil and grated parmesan. Pair with JOLO Pink.
Pesto Haddock
Serves: 4
Experience the perfect harmony of flavors with this Pesto Haddock. The healthy cashew nut pesto pairs beautifully with Jolo's Golden Hallows Reserve. The light, buttery overtones of the wine add texture and body, while the generous aromas of lemon glaze, pear tart, honeysuckle, and flint prepare the palate for a harmonious confluence of melon, stone fruit, citrus zest, and a hint of mineral and nutmeg.
Ingredients
4(6-ounce) haddock fish fillets
Salt
Black Pepper
2 tablespoons Canola oil
2 Tablespoons extra-virgin olive oil
Pesto
1 cup cashews
¼ cup extra virgin olive oil
4 garlic cloves, peeled & chopped
3 tablespoons fresh lemon juice
1 cup fresh basil
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon lemon rind
¼ cup parmesan cheese
Method:
1. Combine cashews, olive oil, lemon juice, basil, and lemon rind in a food processor.
Once the cashew, olive oil, lemon juice, basil, and lemon rind are blended to your desired consistency, it's time to add the parmesan cheese. Blend it again until the cheese is fully incorporated into the pesto.
2. Prepare the haddock by seasoning it with salt and pepper. Then, in a large skillet over medium heat, add canola and olive oil. Working in batches, if necessary, add the fish and cook until the flesh is opaque, which usually takes 8 to 10 minutes, depending on the thickness of the fish. Turn the fish over and cook until it's cooked through, which usually takes 1 to 2 minutes.
3. Spoon pesto onto each fillet and serve. Pair with Golden Hallows Reserve.
Spanish Shrimp with Bravas-Tapenade Sauce and Garlic Cannellini Beans
Serves 4
Spanish Shrimp with Bravas-Tapenade Sauce and Garlic Cannellini Beans, is a delightful mix of cultures. It brings together the rich flavors of garlicky shrimp, creamy white beans, and tangy tomato sauce, reflecting the diverse culinary influences of Spain, France & Italy. It can be easily served as a tapenade or main dish and pairs beautifully with the award-winning Brut-style JOLO sparkling Rose.
Ingredients:
Tapenade
2 cloves garlic, roughly chopped
1/2 cup Kalamata olives, pitted
1/4 cup Manzannilla olives
1.5 tablespoons capers
1/2 cup olive oil
Bravas Sauce
1 Red pepper, roasted
2 tablespoons red wine vinegar
1/4 cup can of tomato sauce
1/2 teaspoon smoked paprika
Shrimp
2 tablespoons olive oil
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
1 teaspoon fresh thyme
Salt & pepper
A few leaves of fresh basil, chopped into ribbons
1 fresh tomato, chopped
1 can Cannellini beans, drained
1 clove garlic, chopped
1 lemon
Method:
Make the tapenade. Add all ingredients, except the olive oil, to a blender and blend. Add olive oil and blend.
In a saucepan over medium heat, add the tapenade mixture.
3. Make the Bravas sauce. In a separate saucepan, combine Bravas sauce ingredients and bring to a simmer.
4 . Heat oil in a skillet over medium heat. As you add the shrimp, thyme, salt, and pepper, the sizzle and aroma will start to fill your kitchen. Increase the heat to high and toss and turn the shrimp with tongs until they turn a vibrant pink, about 2 minutes. Add basil, tomatoes, tapenade, and Bravas sauce to the shrimp and stir, creating a symphony of flavors and textures.
5. In a separate saucepan, over medium heat, add olive oil, garlic, cannellini beans, and lemon juice.
6. Plate the cannellini beans and place the shrimp mixture on top. Squeeze lemon juice and garnish with thyme, basil and drizzle of olive oil.
And to elevate this culinary experience, pair this dish with the award-winning Brut-style JOLO Sparkling Rose. Its crisp, refreshing notes will complement the rich flavors of the dish, making your dining experience truly special and indulgent.
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