“To celebrate the holidays we propose original dishes that are served in the center of the table to enjoy with the family, accompanied by the wines of our winery”, he explained. Ana Paula Da Cunha, general manager of Casa Gamboa. In that framework, Edward Hallowaychef in charge of the project, and Alfredo Azarettohead chef, share their prescriptions.
BRESAOLA CARPACCIO
Ingredients for 4-6 people
- Bresaola of good quality and manufacture 500 gr.
- Pickled cucumbers in vinegar with mustard seeds 300 gr.
- Fresh parsley 100 gr.
- Garlic 2 cloves.
- Zest of 2 lemons.
- Olive oil of excellent quality c/n.
- Parked Parmesan cheese.
- Fresh country arugula.
Preparation
- Slice the bresaola piece as thin as possible.
- Arrange them superimposed – no more than a quarter of feta – in the dish to be used, forming a kind of blanket or base for the dressing.
- Spread, with the dressing, all of the bresaola fetas.
- Top with the arugula leaves seasoned with olive oil and pepper.
- Finish with strands of grated Parmesan cheese with microplane.
- Serve with Gamboa Buenos Aires wines.
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Gamboa Vineyards & Winery
CABUTIA EMPANADAS WITH SMOKED CHEESE AND LLAJUA SAUCE
Ingredients for 6 people. For the mass:
- Flour 0000 500 gr.
- Water 200 ml.
- Butter 10 gr.
- Mix the ingredients until a homogeneous mass is achieved.
- Reserve in the refrigerator for two hours.
- Work with a paddle or a kneading machine until you get a very fine sheet.
- Cut into circles 10 cm in diameter.
- Take back to the fridge.
For the filling
- Cabutia 1.5 kg.
- Smoked cheese 250 gr.
- Roasted walnuts 100 gr.
- Garlic confit in olive oil 4 cloves.
- Salt w/n.
- Cook the cabutia squash in a moderate oven covered with aluminum foil until it is creamy.
- Remove the pulp from the shell with a spoon and work with a mixer until obtaining a very homogeneous purée. Reserve in the fridge.
- Grate the smoked cheese and toast the nuts in a medium oven, and chop.
- Peel and mince the garlic cloves, cook in olive oil until golden and the oil is well scented.
- Mix the ingredients until you get a homogeneous filling.
- Assemble the empanadas with the repulgue of your choice and bake over high heat.
for the sauce
- Ripe tomato 3 u.
- Purple onion ½ u.
- Parsley w/n.
- Garlic 1 u.
- Lemon zest.
- Olive oil. c/n.
- Grate the tomatoes coarsely.
- Chop the red onion, garlic and parsley.
- Mix the ingredients and season to taste.
- Serve in a casserole and accompanied with Gamboa labels.
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Gamboa Vineyards & Winery
CHAUCHAS A LA CHAPA WITH RICOTTA
Ingredients for 4-6 people.
- Rolled green beans 250 gr.
- Flat beans 100 gr.
- Garlic w/n.
- Smoked bacon w/n.
- White onion w/n.
- Basil w/n.
- Parsley w/n.
- Ricotta w/n.
- Lemon zest w/n.
- Olive oil w/n.
Preparation
- Blanch the pods in plenty of boiling salted water until the desired point is achieved: a very bright green color and a tender but firm texture.
- Peel the garlic cloves and cut them into slices, peel the onion and cut it into julienne strips.
- Fry both vegetables in oil until crispy and achieve chips.
- Carry out this same procedure with the leaves of the whole herbs.
- Slice the smoked bacon and cook in a medium oven until crispy. Reserve.
- Work the ricotta in a container and perfume with the lemon zest and olive oil.
- To assemble the dish, the green beans should be sautéed in a very hot pan or griddle with plenty of olive oil.
- Arrange the ricotta at the base of the dish or plate and place the pods on top.
- Finish with vegetable chips, herbs and bacon to obtain textures and flashes of flavor throughout the preparation.
- Serve with the house wine.
Of the three bottled varieties that Gamboa offers, pinot noir, malbec and cabernet franc, which emerged with the first 2021 vinification, they recommend, due to their freshness and delicacy, accompanying the three dishes with pinot noir.
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Gamboa Vineyards & Winery
southwestern delicacies
In the small town of open of the fennelMunicipality of Saavedraworks ItaMalal Winery and Vineyards where the varietals grow chardonnay, sauvignon blanc, merlot Y Cabernet Sauvignon.
To say goodbye to the year marian marcenacowner of the enterprise, proposes chicken and vegetable skewers with carrot mayonnaise; and for dessert, apricot cake.
“It occurred to me to create pairing with the apricot cake, which has base and almond cream because it is a recipe that my grandmother made with any fruit,” she said. This family project that she started in 2010 combine their professions: cook and graduated in administration. Currently, Marcenac is studying to obtain the title of sommelier.
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ItaMalal Winery and Vineyards
CHICKEN AND VEGETABLE SKEWERS WITH CARROT MAYONNAISE
Ingredients for 4-5 people. For the skewers:
- Breasts 3 units.
- Smoked bacon 200 gr.
- Salt w/n.
- Pepper w/n.
- Honey 3 tbsp.
- Red bell pepper 1.
- Paprika 4/5 teaspoons.
- Yellow bell pepper 1.
- Olive oil 3 tablespoons.
- Green bell pepper 1.
- Lemon 2 units.
- Red onion 2 medium.
Preparation
- Mix the paprika, the olive oil, the juice of the 2 lemons and the honey.
- Cut the breasts into cubes and put them to macerate in the preparation.
- Let it rest for as long as possible -if possible all night, much better.
- Cut the vegetables and assemble the skewers, interspersing chicken, smoked bacon, and vegetables.
- Season to taste, and cook on the griddle, oven or grill.
- Paint from time to time with the macerated mixture.
For the carrot mayonnaise
- Carrots 3 medium.
- oregano 3 teaspoons.
- Basil a handful
- Turmeric 3 teaspoons.
- Garlic 2 or 3 cloves.
- Sweet paprika 3 teaspoons.
- Olive oil w/n.
- Salt w/n.
- Lemon 1.
- Pepper w/n.
- Chia seeds 2 tablespoons.
Preparation
- Peel and cut the carrots into slices of approximately 1 cm, put them to boil for no more than 5 minutes – so that they soften a little.
- Process or blend, along with the basil, garlic, lemon juice, and seasonings.
- Add the olive oil little by little until you reach the desired consistency. You can replace a little oil, or lemon, for the water from cooking the carrots.
- Add the chia seeds and mix.
Suggested pairing: ItalaMalal Merlot at a temperature between 15 to 17°C.
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ItaMalal Winery and Vineyards
apricot cake
Ingredients. For the mass:
- Flour 0000 250 grs.
- Cream 1 tbsp.
- Butter 125 gr.
- Eggs 1.
- Powdered sugar 4 tablespoons.
- buds 1.
- Salt a pinch
For the almond cream and coverage
- Butter 65 gr.
- Apricots 500/600 grams.
- clear 1.
- Damask jam or other 2 tbsp.
- Powdered sugar 3 tablespoons.
- Sugar 2 tablespoons.
- Flour 0000 3 tablespoons.
- Water 2 tablespoons.
- Almond flour ½ cup.
- Powdered sugar to sprinkle.
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ItaMalal Winery and Vineyards
Preparation
- Process the flour, the powdered sugar, the pinch of salt and the butter recently taken from
- the refrigerator until it forms a sandblasting.
- Add the cream, egg and yolk.
- Form a bun (without kneading too much) and take it to the fridge for an hour.
- On the other hand, for the almond cream, process the butter (at room temperature) together with the flour, the powdered sugar and the white.
- Roll out the dough and place in a pan.
- Spread the almond cream over it.
- Cut the apricots in halves and distribute
- Bake at a moderate temperature (170/180°C) for approximately 30/35 minutes, or until the edges are golden.
- Meanwhile, in a saucepan, cook over low heat the jam, with the sugar and the water, until it boils, forming a kind of syrup.
- Take the cake out of the oven and paint with the preparation.
- Sprinkle with powdered sugar and serve warm, with a scoop of cream ice cream, or with a fluff of whipped cream.
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ItaMalal Winery and Vineyards
Suggested pairing: Itamalal naturally sweet sauvignon blanc at a temperature between 8 to 10°C.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
