Food and wine pairing – Calmel & Joseph with Agapé Carcassonne
Take a trip… from the comfort of your kitchen!
Here’s the 3rd in our series of recipes, accompanied by a cocktail called Le Villa Loca, made with our Villa Blanche
Chardonnay Villa Blanche.
Today we’re feeling a little bit latin and heading for Italy, with a dish – and cocktail – by Charlotte et Gaetan from the
restaurant Agapé Carcassonne. They have created Artichauts façon El Padrino (artichokes in the El Padrino style) and a cocktail called Villa Loca for which you will need a bottle of our Chardonnay (order it here): https://www.boutique-calmel-joseph.com/les-grands-cepages/51-villa-blanche-chardonnay.html
Cocktail Villa Loca (serves 1)Put in a mixing glass: 4 ice cubes, 5 cl (1oz) cranberry juice, 1tsp peach or apricot jam, and the zest of a lemon. Mix all the ingredients then filter into a spritz-style glass, add 5/6 ice cubes, 15cl of Villa Blanche Chardonnay, a quarter of a lime, mix again and VOILA!!!
El Padrino Artichokes (serves 4)8 small artichoke hearts (tinned), 8 slices of Sorrentino guanciale ham (or smoked ham)
For the chutney: 1 large onion, 50gr sugar, 10 cl Villa Blanche Chardonnay, 10cl cranberry juice, 3
cloves, freshly ground black pepper
Put the thin slices of guanciale between two sheets of baking paper and dry them in the oven for 20/30
minutes at 125° C, then put aside.
For the chutney: slice the onion into 2 – 3mm rings, mix all the ingredients in a small pan, bring to the
boil then let it simmer on a low heat until almost all the liquid has been absorbed. Let it cool, then chill
it.
Rince and then fry the artichokes in the oil at 180°C. When the leaves open out, they are ready. Place
them head down on kitchen paper to remove as much oil as possible.
Arrange the caramelised onion rings confit on a plate, with the artichokes intersperced with slices of
crispy ham. And that’s it!
