Spicy Italian Pork Cutlets

spicy-italian-porkINGREDIENTS:
•  ½ cup extra virgin olive oil, divided
•  4 boneless pork chops, pounded to ½ inch thick
• salt and pepper to taste
• 4 cloves garlic, thinly sliced
• 1 large tomato, diced
• 1/3 cup chicken broth
• ½ cup dry white wine
• 3 tablespoons minced fresh parsley
• ½ teaspoon red pepper flakes

DIRECTIONS: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.

Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.  Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145℉ degrees(63℃).   Serve pork with the tomato and broth mixture from the skillet.  Makes 4 servings.

Silky_StickerLuca_Bosio_ArneisLuca Bosio Vineyards
Roero Arneis
Piedmont, Italy

The Arneis grapes for this wine are grown in the Canale Village of the Roero region of Piedmont.  This area is in the Southeastern section, close to Turin, in the foothills of the Alps at 200-400 ft. above sea level.  The average vine is 20 years and they are grown in sandy soil, at a density of 5,000 plants per hectare.  After harvesting, the grapes spend 24 hours at low temperature in contact with the skin to increase complexities of the aromas.  They are then pressed and the must is fermented in temperature controlled steel tanks.  The wine spends five months on the lees and a final three months ageing in the bottle before shipping. This wine is a perfect accompaniment to white meats like chicken and pork, as well as fish and savory vegetable dishes.

“This wine is clean and bright with floral and tropical aromas.  The palate follows through with notes of pineapple, apricot and peach ending with a crisp and refreshing finish,” Luca Bosio, winemaker

Luca Bosio, winemaker

Luca Bosio, winemaker

Winemaker: Luca Bosio
Appellation: Roero, Piedmont, Italy
Varietal Blend:  100% Arneis
Analysis: 13% alcohol / volume

Smoked Trout Rillette

trout-spreadINGREDIENTS:
• 8 oz. smoked trout or other smoked fish
• 6 oz. unsalted butter, softened
• Juice of one half lemon, or to taste
• 1/8 tsp. cayenne, or to taste
• 2 Tbsp. anchovy paste
• 1 ½ Tbsp. capers, rinsed, dried, minced
• Salt and pepper

DIRECTIONS:
Shred trout, removing any bones and skin or pulse in a food processor—about 3 pulses.

Melt butter in a saucepan with lemon juice, cayenne, and anchovy paste. Blend with a whisk and cook at low simmer for three minutes. Remove from heat and stir in trout and the capers. Season with salt and pepper.

Transfer to an eight-ounce crock or ramekin and chill until the butter is solid, preferable overnight to allow flavors to blend. Bring to room temperature before serving. Serve with crostini. The dish will keep in the refrigerator for a week.  Yield: 8 – 12 servings.

JacuzziNecker_ArneisJacuzzi Family Vineyards
crispArneis
Sonoma, California

These grapes were planted in two California vineyards; one planted in the Sonoma Coast AVA and the other in Paicines. The Sonoma Coast vineyard is located in the Petaluma Gap, an area where the challenging dark adobe soil and cool weather challenges grapes to ripen. In Paicines grapes are planted in heavy, well-drained limestone soil much sought after for grape varieties like Pinot Noir. This Arneis is “deficit irrigated” which means irrigating below full crop-water requirements. This keeps the vine in a slight state of water stress early in its growth period leading to less wood, smaller berries and higher flavor concentration.charlie-tsegeletos

“Arneis is an ancient variety grown near Alba in Piemonte, Italy. Arneis has been referred to as “Barolo Bianco” and the name means “little rascal” in the regional dialect. The grape can be hard to grow as it is late in ripening and prone to rot. The wine is distinctive, medium-bodied and aromatic with refreshing mandarin orange and lime nuances.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma, California
Varietal Blend:  100% Arneis
Analysis: 14% alc/vol