JULY WINE CLUB:
Giustini Wines
Patù
Primitivo Salento IGP
Puglia, Italy
BOLD WINE STYLE
Deep ruby red color. On the nose, there are hints of blackberries, plums and berries with balsamic notes. In the mouth, it is soft and persistent.
WINE DETAILS:
- Varietals: Primitivo
- Alcohol: 14.5% alcohol / volume
- Appellation: Salento IGP, Italy
- Production Area: San Giorgio Ionico (TA), Salento, Puglia, Italy
- Vine Training: Guyot
- Average age of vines: 25-30 years old
- Soil: Medium textured with a good presence of clay
- Harvest: Last 10 days of September
- Vinification: After manual harvesting, grapes are destemmed and pressed. Maceration and alcoholic fermentation for about 8-10 days at a controlled temperature
- Aging: In stainless steel tanks
- Pairing: Savory first courses, red meat and cheese
- Serving temperature: 60.8-64.4ºF
- Longevity: 5 years
ABOUT THE WINERY:
Federico Papapodoli
Giustini Wines is lead by Giuseppe Papadopoli together with his sons, Salvatore and Fedrico. Guiseppe is the heart of the company and applies the experience of four generations of growing the highest quality of grapes in his vineyards. Salvatore is a young and passionate enologist with the desire to experiment and extract the best juice from his father’s work. Federico, on the other hand, is the cellar master and running all the daily operations. Giustini is a family-owned winery that is committed to continuous improvement and its passion for wine. The winery is located in San Giorgio, a small village that is part of the Primitivo di Manduria DOC wine region and each family member plays an important role in the winery’s success. Learn more here.
Pizza Rustica (Focaccia Filled with Tomato, Onions & Olives)
INGREDIENTS:
For the bread dough:
- 1 cup tepid water
- 1 ¾ teaspoon active dry yeast, or 20 grams fresh yeast
- 3 ½ cup all-purpose flour
- 1 pinch of salt
For the filling:
- 3 tablespoon extra-virgin olive oil, plus more for drizzling
- 3 medium yellow onions, peeled, cut in half, and thinly sliced
- 1 pinch salt
- 14 ounces canned peeled tomatoes
- About 12 anchovy fillets in oil, drained
- ½ cup good quality black olives, pitted
DIRECTIONS:
- For the dough: If using dry yeast, just mix all of the ingredients together in a large mixing bowl. If using fresh yeast, crumble it into ¼ cup of the water and let sit for 5 minutes or until it soften; mix gently with a spoon, then add the rest of the ingredients. Bring together to form a dough.
- You can knead by machine or by hand; for the latter, it will be about 10 minutes of pushing, folding, pulling, etc. until it is no longer sticky and the ball of dough is beautifully smooth and elastic (bounces back if you poke it).
- Place the kneaded dough in an oiled bowl, drizzle a bit of oil over the top, cover with a tea towel or plastic wrap, and let sit in a warm spot until doubled in size, about 1 hour.
- For the filling: Gently heat the olive oil in a wide skillet and add the onions with a pinch of salt. Let sweat gently until they begin to soften but not color, then add the tomatoes, breaking them up with your spoon when they’re in the pan. Add a splash of water and cook over low-medium heat for about 10 to 15 minutes, or until the tomato sauce thickens. Remove from the heat.
- When the dough is ready, preheat the oven to 400° F. Divide into two equal parts. Take one half and roll it out or stretch it with your hands until it’s about ¼-inch thick. Place on a baking tray lined with baking paper and continue stretching gently, forming the dough into a rough rectangle shape until it’s as thin as you can get it. Spread the onion and tomato mixture evenly over the top, leaving a 1/2-inch border around the edge. Lay the anchovy fillets and pitted olives over top, distributing evenly.
- Roll out or stretch the rest of the dough to roughly the same size and shape (don’t worry too much about holes—they don’t call this “rustic” pizza for nothing) and lay it over the top, pulling the edges to meet up. Seal the edges by gently pressing down. Poke holes all over the top of the dough with a fork and bake in the oven for 45 minutes, or until crisp and golden brown.
- Remove and let cool slightly before cutting into squares. This is also very good served cold the next day, even if the bread is not as crisp.
Information & Photos © Giustini – All Rights Reserved.
© Recipe courtesy of Emiko at Food52 – All Rights Reserved.
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