California Rosé Paired with Recipe from the new "Wine Country Table" Cookbook by Award-Winning Napa Author Janet Fletcher
Guest post by the Wine Institute
SAN FRANCISCO — To help you celebrate National Wine & Cheese Day (THIS THURSDAY, JULY 25th!!!) on trend, California’s Wine Institute shares this recipe—paired with the state’s hottest summer wine, California Rosé-- from their new book “Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest” by award-winning Napa author Janet Fletcher.
In 2018, Rosé continued to show phenomenal growth, with sales volume in the U.S. jumping 46% compared to 2017. Formerly considered just a casual sipper, winemakers have given rosé more serious treatment in recent years, creating an amazing variety of still and sparkling Rosés that suit a variety of tastes and show great diversity—pairing with just about any course throughout the year. Wine lovers can find the perfect fit with options from dry, sweet, pale and dark to light-bodied, intense, sparkling and still versions.
This recipe, featured on page 274 in the book, features a light, savory frittata with sheep cheese—a cheese more special than your everyday cheese but still readily available.
FRITTATA WITH BROCCOLI RABE AND SHEEP CHEESE
WINE SUGGESTION: California Rosé or California Sauvignon Blanc
This warm frittata makes a nourishing lunch or rustic first course; accompany with a tuft of lightly dressed salad greens, if you like. Leftover frittata can be sliced and tucked inside a length of baguette with some soft lettuce and a swipe of mayonnaise.
- SERVES 3 FOR LUNCH OR 4 AS A FIRST COURSE
INGREDIENTS
3⁄4 pound (375 g) broccoli rabe, tough stems trimmed
6 large eggs
1⁄2 cup (35 g) grated aged sheep’s milk cheese, such as
Bellwether Farms Pepato or pecorino romano
1 teaspoon kosher or sea salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
INSTRUCTIONS
Preheat the oven to 400°F (200°C).
Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe and boil until just tender,
about 3 minutes. Drain in a sieve and cool quickly under cold running water. Drain and squeeze well to remove excess moisture. Chop coarsely. Measure out 1 1∕2 cups (250 g) chopped broccoli and reserve the remainder for another use.
In a large bowl, whisk the eggs until blended, then whisk in the cheese, salt, and several grinds of black pepper. Stir in the broccoli rabe. Heat a 10-inch (25 cm) nonstick frying pan over medium heat, then add the olive oil. When the oil is hot, add the egg mixture and use a rubber spatula to spread into an even layer. Reduce the heat to medium-low.
Cook without stirring until the frittata is about two-thirds set, 6 to 7 minutes. Transfer to the oven and bake just until the frittata feels firm on top and has puffed slightly, 9 to 10 minutes. Immediately slide the frittata onto a cutting board or wooden serving board. The frittata should slip out easily, but if not, use a rubber spatula to loosen it. Let cool for 15 minutes, then slice into wedges and serve.
TRIMMING TIP: The thick stems of broccoli rabe are often more tender than the thin stems. If a stem feels tough or woody, remove it. Otherwise, just trim any dry ends.
About the Wine Institute
Wine Institute is the public policy advocacy group for California wineries, which produce 80 percent of U.S. wine and account for more than 95 percent of U.S. wine exports. As the nation’s number one state for wine and food tourism and 139 American Viticultural Areas, California attracts 24 million visitors to its wine regions each year.
MEDIA CONTACT:
Jeanne Sullivan, PR Agency
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