TOP 5 RECIPES FROM JOE GRILLI OF PRIMO ESTATE -MCLAREN VALE
Primo Estate is well known for its Recipes most of which are developed to compliment the wines of the Estate by legendary vigneron and oenologist Joe Grilli.
We are pleased to present the Top 5 Recipes of Primo Estate for our readers many of whom have visited the famous winery in McLaren Vale
Chorizo-stuffed Squid
- 4 Squid Tubes, cleaned with wings left on
- 300 g Chorizo, chopped into small pieces
- 1 Red Capsicum, chopped into small pieces
- 4 Eschallots, roughly chopped
- 2 Garlic Cloves, grated
- 4 tablespoons of JOSEPH La Casetta Aged Vinegar
- 20 g Parsley, leaves plucked and roughly chopped
- 2 Lemons, halved
- JOSEPH Extra Virgin Olive Oil
-Heat a tablespoon of olive oil in a frying pan over medium heat and add the chopped chorizo. Cook until the pieces start to crisp.
-Remove the chorizo from the pan and place in a large bowl.
-Return frying pan to the heat, add 5 tablespoons of olive oil, and fry the capsicum, eschallots and garlic for two minutes until they are well cooked. Add the vinegar to the pan and continue cooking for a further minute, stirring through.
-Empty the contents of the pan into the large bowl and add fresh parsley.
-Season the mixture with a little sea salt and freshly ground black pepper.
-Stuff each squid by spooning the mixture into the tubes and closing the end with a small skewer as pictured.
Brush the squid tubes with olive oil, sprinkle a little sea salt, and then cook for 5 minutes on each side over a heavy frying pan or BBQ grill.
Serve with a crunchy salad and lemon wedges. Drizzle each dish JOSEPH First Run Extra Virgin Olive Oil for added flavour before serving.
A chilled bottle of Primo Estate Sangiovese Rosato is the perfect match for this kind of seafood dish. Salute!
Fennel-Crusted Pork Ribeye
- 1 clove garlic, peeled
- 1 heaped teaspoon of fennel seeds
- 6 whole pepper cloves
- 1 half teaspoon of salt
- 1 tablespoon of JOSEPH Extra Virgin Olive Oil
- 2 Pairs of pork ribeyes, bone in, scored with a slit between to ease cutting after cooking
Preheat the oven to 200°C
Mortar and pestle the garlic, fennel seeds, cloves and salt until they are finely crushed and JOSEPH Extra Virgin Olive Oil.
Rub the mixture thoroughly into the pork skin.
Place the pork in a baking tray and put in oven. Immediately turn the heat down to 180°C.
Cook the pork ribeye for 30 minutes or until it’s skin is golden and crispy.
Serve with any pan juices and fresh, crunchy salad.
Our Primo & Co ‘The Tuscan’ Shiraz Sangiovese provides the medium body and savoury tannin that matches perfectly with this pork dish.
Prawns with Tomato and Black Olive
- 16 Prawns, de-veined and butterflied
- 8 Roma Tomatoes, chopped into 1cm cubes
- 2 Shallots, finely chopped
- 100 g pitted black Kalamata Olives, cut in half lengthwise
- 100 ml Rosé Wine
- 1 small handful fresh Basil Leaves
- 1 JOSEPH Extra Virgin Olive Oil
In a large frying pan saute the shallot in 50ml of olive oil under low to medium heat for 3 minutes.
Add the olives and continue cooking for another minute. Then add the tomatoes and wine.
Simmer the tomatoes for a couple of minutes. Season with salt and freshly cracked black pepper.
Add the prawns and continue cooking for a few more minutes, ensuring to turn the prawns at least once.
Turn off the heat and mix in the basil leaves.
Plate and drizzle with a generous amount of JOSEPH Cold Pressed Extra Virgin Olive Oil.
This is the perfect Rose dish! Serve with plenty of chilled Primo Estate Sangiovese Rosato on hand to go with it. Buon appetito!
Slow-cooked Fennel in Tomato Sauce
- 2 fennel bulbs, halved with green tops removed
- 2 400g tins sliced tomatoes
- 1 onion, finely sliced
- 2 bay leaves
- 3 cloves garlic, crushed
- 1 cup vegetable stock
- JOSEPH First Run Extra Virgin Olive Oil
- sea salt & cracked black pepper
Need a great vegetarian dish to go with red wine? Look no further!
This Winter warmer is stunning when served with a glass of ‘The Tuscan’ Shiraz Sangiovese. The wine’s spicy aromatics and cherry fruit flavours are perfect for this hearty recipe.
1. Pre-heat the oven. Turn to 150°C, fan forced.
2. Add 50ml JOSEPH Olive Oil to a high-sided casserole pot. Put on low-medium heat and sauté the onion and bay leaves for 5 minutes.
3. Add the garlic while stirring. Sauté for another 30 seconds.
4. Add the tomatoes, vegetable stock, a couple of good pinches of sea salt and plenty of freshly cracked black pepper to the pot.
5. Stir the mixture and bring to a simmer.
6. Turn the heat off. Place the fennel bulbs in the mixture cut side up, but not fully submerged.
7. Drizzle a little more JOSEPH Olive Oil over each fennel bulb.
8. Place the the lid on the casserole pot. Cook in the oven for 2.5 – 3 hours.
9. Serve with lashings of JOSEPH First Run Extra Virgin Olive Oil and plenty of crusty bread. Enjoy!
This recipe is delicious on its own or with a side of gnocchi, pasta, or polenta.
We love this dish with our Italian-made ‘The Tuscan’ Shiraz Sangiovese. It’s the perfect spicy red wine for this Winter recipe. Buon appetito!
Summer Tiramisu
- 300 g packet of Savoiardi (Ladyfinger Biscuits)
- 250 g Marscapone
- 250 g Greek Yoghurt
- 0.5 teaspoon of Vanilla Extract
- 500 g Frozen Mixed Berries, plus fresh to decorate top
- 1 Mango, peeled and sliced
- 3 tablespoons JOSEPH La Magia Botrytis Riesling Traminer
- 500 ml Cream, whipped
- 750ml Orange Juice
Combine the yoghurt, mascarpone and vanilla in a small bowl. Mix thoroughly.
Pour orange juice into a large bowl and soak the Savoiardi biscuits in lots of five at a time – the biscuits should be soggy but shouldn’t fall apart as they are lifted out of the bowl.
Place a layer of the soaked biscuits at the bottom of your serving bowl, and sprinkle with one tablespoon of JOSEPH La Magia.
Add a layer of the yoghurt mixture.
Add a layer of berries and mango slices.
Repeat these last three steps until you have filled your serving bowl (or run out of biscuits!). Make sure the top is a biscuit layer.
Spread whipped cream on top and add fresh berries and mangoes to decorate.
Serve with a glass of JOSEPH La Magiaand enjoy!
