The vineyard is where wine begins... Living the wine life is about living life to the fullest, eating great food, savoring great wine, and doing all this with family and friends. I am dedicating my blog in part to introduce to you great vineyards from around the world, along with that, sharing great recipes from those vineyards. It will be like taking a vacation without ever leaving your home.
My first pick is not a vineyard at all, although they do have their own wines. The Beechwood Inn is a Bed and Breakfast located in the north Georgia mountains (Clayton, GA) and was voted "Best Inn for Wine Connoisseurs". It's a place where wine lovers can go to have a fabulous 5 course gourmet dinner, made with organic ingredients matched with meticulously selected wines. Gourmet breakfast is served also. Each week there is a different region or theme to indulge in; Tuscany, Spain or the Mediterrenian, just to name a few. Inn guests are often visited by celebrated wine makers and chefs from around the world. Georgia premier wine county inn provides rustic elegance in a romantic setting.
Beechwood Inn
David and Gayle Darugh - Owners/Innkeepers
220 Beechwood Drive
Clayton, Georgia 30525
706.782.5485 or 866.782.2485
http://www.beechwoodinn.ws/
220 Beechwood Drive
Clayton, Georgia 30525
706.782.5485 or 866.782.2485
http://www.beechwoodinn.ws/
Enjoy this recipe compliments of the Beechwood Inn.......
Recipe for Gnudi
Gnudi means "nude in a Tuscan dialect and is pronounced "nudie." Its name is because it is unrobed of its usual pasta covering.
Gnudi
1 pound fresh ricotta cheese
1 large egg
1/3 cup finely grated Pecorino Romano (about 1 ounce) plus additional for garnish
1/2 teaspoon salt
Large pinch of ground white pepper
3/4 cup all purpose flour plus additional for coating
Sauce and garnishes
5 tablespoons extra-virgin olive oil, divided
6 thin pancetta slices
12 whole fresh sage leaves
2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
2 large shallots, chopped
6 fresh thyme sprigs
2 teaspoons chopped fresh sage
2 cups low-salt chicken broth
1 teaspoon black truffle oil
1/4 cup ( 1/2 stick) chilled butter, diced
1 large egg
1/3 cup finely grated Pecorino Romano (about 1 ounce) plus additional for garnish
1/2 teaspoon salt
Large pinch of ground white pepper
3/4 cup all purpose flour plus additional for coating
Sauce and garnishes
5 tablespoons extra-virgin olive oil, divided
6 thin pancetta slices
12 whole fresh sage leaves
2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
2 large shallots, chopped
6 fresh thyme sprigs
2 teaspoons chopped fresh sage
2 cups low-salt chicken broth
1 teaspoon black truffle oil
1/4 cup ( 1/2 stick) chilled butter, diced
Preparation:
For gnudi: Line colander with several layers of cheese cloth and spoon ricotta cheese into colander. Let drain at least 30 minutes and up to 1 hour. Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in drained ricotta. Sprinkle 3/4 cup flour over and stir gently to blend, do not over stir. Cover and chill dough 1 hour.
Do ahead: Can be made 1 day ahead. Keep chilled. Line rimmed baking sheet with parchment paper. Place some flour in bowl. For each gaudy, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Using the back tines of a fork roll the log several times to decorate. Place on baking sheet.
Do ahead: Can be made 4 hours ahead. Cover; chill.
For sauce and garnishes: Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 pancetta slices. Cook until crisp, about 3 minutes per side. Transfer to paper towels. Repeat with remaining pancetta. Add whole sage leaves to skillet; sauté until crisp, about 1 minute per side. Transfer to paper towels.
Heat remaining 4 tablespoons oil in same skillet over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same skillet and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture and season to taste with salt and pepper. Do Ahead: Sauce can be made 2 hours ahead. Let stand at room temperature.
Cook gaudy in large pot of boiling salted water until very tender, about 8 minutes. Meanwhile, rearm sauce. Add butter; toss until blended. Using strainer or slotted spoon transfer gaudy to pot with sauce. Toss over medium heat until sauce coats gaudy. Season with salt and pepper.
Transfer to large shallow bowl. Crumble pancetta over. Top with sage leaves; serve with additional Pecorino.
Do ahead: Can be made 1 day ahead. Keep chilled. Line rimmed baking sheet with parchment paper. Place some flour in bowl. For each gaudy, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Using the back tines of a fork roll the log several times to decorate. Place on baking sheet.
Do ahead: Can be made 4 hours ahead. Cover; chill.
For sauce and garnishes: Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 pancetta slices. Cook until crisp, about 3 minutes per side. Transfer to paper towels. Repeat with remaining pancetta. Add whole sage leaves to skillet; sauté until crisp, about 1 minute per side. Transfer to paper towels.
Heat remaining 4 tablespoons oil in same skillet over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same skillet and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture and season to taste with salt and pepper. Do Ahead: Sauce can be made 2 hours ahead. Let stand at room temperature.
Cook gaudy in large pot of boiling salted water until very tender, about 8 minutes. Meanwhile, rearm sauce. Add butter; toss until blended. Using strainer or slotted spoon transfer gaudy to pot with sauce. Toss over medium heat until sauce coats gaudy. Season with salt and pepper.
Transfer to large shallow bowl. Crumble pancetta over. Top with sage leaves; serve with additional Pecorino.
Copyright - The European Wine Table 2009
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