MALIVOIRE LADYBUG ROSÉ (V)
559088 750 mL (D) $15.95
Malivoire is a local leader in sustainable winemaking. Fresh, zesty and bursting with red cherry and wild strawberry, this popular rosé defines food-friendly. Refreshing with charcuterie and olives, goat cheese on endive or baked ham.
A VINTAGES Essential*
*VINTAGES Essentials Collection is always available in VINTAGES at select LCBO locations. Visit vintages.com.
BLACK PEPPER, ASIAGO FRICOS WITH SERRANO HAM
By: Christopher St. Onge
These lovely little cups of fried cheese can be made well in advance and only need to be fi lled with simply dressed greens and Serrano ham to make them sing. Prosciutto can be substituted for the serrano if you like. Balsamic glaze is sweetened, reduced balsamic vinegar that can be found at most major grocers.
2 cups (500 mL) finely grated Asiago cheese
1 tbsp (15 mL) flour
1 tsp (5 mL) coarsely ground black pepper
3 cups (750 mL) arugula, sliced into chiffonade 2 tbsp (30 mL) olive oil
2 tsp (10 mL) balsamic glaze
6 thin slices serrano ham, each cut into 4 pieces across the width
1 To make the fricos, combine cheese, flour and pepper in a bowl. Heat a medium nonstick skillet over medium heat. Place a tablespoonful (15 mL) of the cheese mixture in the pan, and spread into a 3-inch (8-cm) diameter circle. Fry for about 2 minutes, or until underside is golden. Turn over and fry for an additional 30 seconds. Remove to a paper towel, and using the palm of your hand and the back of a spoon, press frico into a bowl shape. Working in small batches, repeat with remaining cheese mixture. Fricos can be stored in an airtight container for 2 days.
2 To assemble, toss arugula with oil and balsamic glaze. Season with salt and place a small amount in each frico. Top each decoratively with a piece of the ham.
Makes 24 pieces
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