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RIGATONI WITH PORK RIB SUGO

Friday, October 30th, 2020

Rigatoni with Pork Rib Sugo

The baby back ribs that most people throw on the barbecue make a succulent, rustic pasta sauce. You’ll need a friendly butcher to saw across the ribs for you, but the rest of the method is easy. The sauce (sugo in Italian) reheats well so you can make it a day ahead. Set your formal manners aside here. The best way to enjoy this dish is to nibble the meat off the riblets between bites of pasta. Cutting the meat off would spoil the fun! Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 6

Ingredients:

  • 2 pounds baby back ribs, in 1 slab 
  • Sea salt and freshly ground black pepper 
  • 2 tablespoons extra virgin olive oil 
  • 1 yellow onion, minced (about 2 cups) 
  • 2 large cloves garlic, minced 
  • 1 can (28-oz/800 g) tomatoes, pureed in a blender 
  • ¾ teaspoon ground fennel or finely crumbled dried oregano 
  • 2 sprigs fresh basil 
  • Pinch baking soda, optional 
  • 1 pound (450 g) rigatoni or penne  
  • ½ cup (35 g) freshly grated pecorino romano or Parmigiano Reggiano, plus more for topping

Directions:

Ask the butcher to saw the slab of ribs lengthwise into 1-inch wide (25-mm) strips. With a chef’s knife, cut between the ribs to make individual riblets. Season all over with salt and pepper. 

In a large, heavy pot, heat 1 tablespoon olive oil over medium heat. Working in batches so as not to crowd the pot, brown the riblets all over, adjusting the heat to prevent burning. Transfer the riblets to a plate as they are browned. 

Pour off and discard any fat in the bottom of the pot. Return the pot to medium-low heat and add the remaining 1 tablespoon olive oil. Add the onion and sauté, stirring with a wooden spoon, until the onion is soft and golden brown and the meaty residue on the bottom of the pot has dissolved, about 10 minutes. Add the garlic and cook for about 1 minute to release its fragrance.  

Add the tomato puree, fennel, and basil and bring to a simmer. Return the riblets to the pot along with any juices on the plate. Cover partially and adjust the heat to maintain a gentle simmer. Cook until the riblets are tender and the sauce is thick and tasty, about 1-1/2 hours, adding a splash of water occasionally if the sauce gets too thick. Season with salt and more fennel or oregano if desired. Remove the basil sprigs. If the sauce tastes tart, add a pinch of baking soda and cook for 1 minute. The baking soda will neutralize the acidity and make the sauce taste more mellow. Keep the sauce warm over low heat while you cook the pasta. 

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes. Set aside 1 cup of the hot pasta water, then drain the pasta in a sieve. Return the pasta to the hot pot over medium-low heat. Add the sauce and stir to coat the pasta with the sauce. Remove from the heat, add the cheese, and stir to combine, adding reserved pasta water if needed to moisten. Divide among 6 bowls, top each portion with another sprinkle of cheese, then serve.

Suggested pairings:

Baily Winery ~ 2016 Cabernet Sauvignon –  This Cabernet offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Briar Rose Winery ~ 2013 Estate Zinfandel –  A smooth, medium-bodied wine with red fruit characters of blackberry, boysenberry, and black cherry

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Monte de Oro Winery ~ 2016 Cabernet Sauvignon – Offers youthful and pronounced aromas of ripe to jammy red fruits along with vanilla, cocoa powder, baking spices, red bellpepper, dark flowers, and hints of stone and earth. online casino

Recipe and photo courtesy of the Wine Institute of California

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HEIRLOOM TOMATO AND BLACK OLIVE TART

Thursday, October 1st, 2020

Heirloom Tomato & Black Olive Tart

Make this colorful savory tart in late summer when tomatoes are at their flavor peak. Serve in thin slices as an appetizer or in bigger portions with a side salad for lunch. The tart also works nicely as a side dish for a roast leg of lamb or roast chicken. Pair with your favorite Temecula Valley Zinfandel.

Makes one 9-inch tart to serve 6 to 8 

Ingredients

Tart dough 

  • 1 cup (125 g) unbleached all-purpose flour 
  • 1 teaspoon sugar 
  • ½ teaspoon sea salt 
  • ½ cup (115 g) unsalted butter, at room temperature, in 16 pieces
  • 1-1/2 pounds (680 g) heirloom tomatoes, cored and sliced ¼ inch (6 mm) thick, ends discarded 
  • 1-1/2 teaspoons sea salt 
  • 1 dozen kalamata or black olives, pitted and halved 
  • 1 tablespoon extra virgin olive oil 
  • 3/4 teaspoon dried oregano, crumbled fine 
  • 2 tablespoons (28 g) goat cheese, at room temperature 
  • 2 tablespoon plain yogurt, or as needed 
  • 1 small clove garlic, very finely minced 
  • Basil leaves for garnish 

Directions

In a food processor, combine the flour, sugar, and salt and pulse to blend. Add the butter and pulse until the mixture resembles fine crumbs. Sprinkle 1 tablespoon water over the mixture and pulse until it begins to come together into a dough.

Turn the dough out onto a large sheet of plastic wrap and, using the plastic wrap as a barrier to avoid touching the dough, shape the dough into a ball. Wrap in the plastic, then flatten into a thick round disk. Let rest at room temperature for 30 minutes.

Unwrap the dough and place it in the center of a 9-inch (23-cm) tart pan with a removeable bottom. (Do not use a black metal tart pan or the dough will likely overbrown.) Again, using the plastic wrap as a barrier to avoid touching the dough, press the dough with your hand to flatten it until it covers the bottom and sides of the tart tin. You should have just enough dough to make a thin crust with no trim. Take care to make the dough evenly thick or it may burn in spots. Prick the tart shell with a fork in several places. Lightly cover with plastic wrap and freeze for at least 30 minutes or up to 1 day.

Preheat the oven to 375°F (190°C). Place a sheet of aluminum foil in the tart shell to cover the bottom and top with pie weights or dried beans in an even layer. Bake for 15 minutes, then remove the pie weights and the foil. Return the tart pan to the oven and continue baking until the crust is lightly browned all over, about 15 minutes longer. Set on a rack; leave the oven on.

While the tart crust bakes, place the tomato slices on a double thickness of paper towels. Sprinkle evenly with the salt. Let stand for 30 minutes. Pat the surface with paper towels to remove excess moisture. Transfer the slices to a cutting board and cut them in half, taking care to preserve their shape.

Arrange the tomato slices in the baked tart crust in concentric circles, working from the outside in and overlapping the slices. You should be able to fit all or most of the slices but reserve any extra for a salad. Tuck the olive halves into any crevices. Brush the surface with olive oil and scatter the oregano over the top. Return the tart to the oven and bake until the tomatoes are soft and sizzling, about 30 minutes. Cool on a rack for 15 minutes. The tart is best when warm, not hot.

In a small bowl, blend the goat cheese and yogurt until very smooth. Add more yogurt if needed to create a sauce you can drizzle. Add the garlic (use less, if you prefer) and salt to taste.

Remove the tart from the tin and place on a serving platter. Drizzle with the goat cheese mixture and top with a few torn leaves of basil. Serve warm.

Suggested Pairings:

Doffo Winery ~ 2017 Zinfandel – This Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries. 

Hart Winery ~ Huis Vineyard Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah. 

Leoness Cellars ~ 2017 Cellar Series Zinfandel – This wine offers rich aromas and flavors of blackberry and blueberry with hints of vanilla and lavender framed by soft tannins and a long, silky finish.

South Coast Winery Resort & Spa ~ 2014 Wild Horse Peak Zinfandel – Rich berry fruit and peppery notes with delicate caramel and chocolate.

Recipe & photo courtesy of the Wine Institute of California

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Winery Spotlight: Get to Know… Doffo Winery

Tuesday, January 21st, 2014

The Story

Nestled on the Northeast border of the Temecula Valley, CA sits Doffo Winery. Founded in 1997 by Marcelo Doffo, it is one of a few micro-boutique wineries in the region and the only one built around the former site of a Temecula historic landmark schoolhouse. Situated on 15 acres of rolling vineyards, the winery possesses a unique combination of old world values and warm family charm.  It is also home to MotoDoffo, the family’s private collection of over 100 racing and vintage motorcycles.

Famous for handcrafted reds, Doffo is focused on small lot, limited production wines made in the old world style. Reminiscent of their Italian/Argentine heritage, Doffo is the only winery in the region to feature an outdoor, wood-burning oven and grill where they often serve “The Parilla”, a delicious staple of the Argentine table, served with their own Chimichurri sauce and paired with exceptional Doffo wine.

The Wines

The unique micro-climate of Temecula Valley drives the characteristics of their wines and plays a distinct role in shaping the final result. Their collective experience, family traditions and farming techniques, combine with the terroir to create intensely flavored wines of complex structure, texture and bold, rich fruit.

Their philosophy has always been that good winemaking begins in the vineyard. They start by hand planting each vine and providing careful attention daily. They prune their vines and thin their grape clusters throughout the growing season to maximize fruit concentration and ensure the highest quality in the grapes. They also play classical music in the vineyard to soothe the grapes as they develop and mature.

To shop the Doffo wine store online, click here.

The Tasting Room, Marketplace and Winery Tours

Doffo Winery’s motto, “Enter as a stranger… leave as a friend,” starts the moment you enter their intimate tasting room, filled with warm-colored hues, vintage Ducati motorcycles, stylish art prints and hospitable staff. The Doffo family greets you with a warm welcome and are always excited to share their passion for great wine and vintage motorcycles with their guests.

Doffo winery’s tasting room is open daily from 10am-5pm and offers two tasting options. Standard Wine Tasting is $10 and includes 6 wines. Premium Tasting includes 5 of their premium wines; prices vary on availability, so check with the staff to see what premium selections are being offered for the day.

Doffo offers a variety of vineyard and winery tours to suit your taste and budget. Enjoy one or all of them; either way you’re sure to have a wonderful experience.

SIP AND TOUR

Take a vineyard tour aboard the Doffo Winery “Malbec Express” – an eco-friendly, Ferrari-style Bus. You will learn all about Doffo’s unique farming methods, why they play music in the vineyard, the different varietals, and visit Marcelo’s incredible motorcycle collection. The tour concludes with a Premium Tasting and cheese plate in the Moto-Barrel Room.

Weekdays: 11am and 2pm

Weekends: 10am / 12pm / 2pm / 4pm

Admission: $45/person

Tours are approximately 1 1/2 hours

SELF-GUIDED WALKING TOUR

Visit Doffo and stroll the grounds of their beautiful boutique vineyard. This self-guided tour begins in their tasting room where you can pick up a tour brochure. It includes interesting facts and places on the Doffo property. There is no cost; just a few limitations and restrictions.

Hours: 10am – 5pm

Admission: Free

MOTODOFFO MOTORCYCLE COLLECTION VIEWING

Visit Doffo for their wines, but stay for a tour of their vintage motorcycle and scooters. There is no cost for this tour. Simply check in at the tasting room and stroll to the MotoBarrel Room to view the MotoDoffo collection.

Hours: Thursday and Sunday 10am – Noon

Admission: Free

For information on any of these tours, please call ahead to 866-469-8466 or ask for more details in the tasting room.

 

Celebrate with Doffo

Whatever time of year or occasion, Doffo would be pleased to welcome you and your guests for private events in any or all of their four unique spaces. Their staff is ready to bring your event to life with music, the finest cuisine, great wine and tailor-made packages with options including traditional Tango Dancers and Argentinian Gauchos serving up a special feast.

Please visit their events page or contact them for more information about planning your special event with Doffo at 866.469.8466.

Doffo Winery
36083 Summitville
Temecula CA, 92592
Phone 951.676.6989
866.469.8466 |866-4myvino
Email: info@doffowines.com

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