Wine and Pasta Recipes from Three Trail Wineries
Warwick Valley Winery & Black Dirt Distillery
Black Dirt Black Truffle Baked Macaroni and Cheese
The dish: Recipe credit goes to Chef Johnny Castrovillari.
The pairing: “We are pairing this dish with our Doc’s Original Hard apple cider,” says Jeremy Kidde, co-owner. “The cider is a great companion to traditional pub fare such as mac and cheese and even better when the mac and cheese is made with black truffle oil. The effervescence and natural acidity of the cider works to cleanse the palate between bites of this rich, cheesy and savory dish.”
• 8 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 31/2 cups milk
• 1/2 cup diced shallots
• 3 cloves garlic, chopped
• ¼ cup Warwick Valley Winery Chardonnay
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 10 ounces Fontina (grated)
• 3 ounces Gruyere cheese (grated)
• 1 ounce Parmesan cheese (grated)
• 3 tablespoon black truffle butter
• 1 cup panko bread crumbs
• 2 tablespoons chopped chives
• Black winter truffle oil for drizzling
• Preheat oven to 350 degrees F.
• In large pot of boiling salted water, cook the macaroni to al dente (approximately 7 minutes). Strain and place on a lightly oiled sheet pan.
• While the macaroni is cooking, in a separate pot, sweat garlic, shallots and bay leaf. When ready, add Chardonnay and reduce (about 10 minutes).
• Melt the butter in pot and whisk in the flour. Continue to cook over low heat for 4 minutes, stirring constantly. Add the milk and simmer for 10 minutes. Remove bay leaf.
• Turn off the heat and add 3/4 of the aged fontina and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Top with remaining Fontina.
• Melt the black truffle butter in a sauté pan and toss bread crumbs and chives to coat. Top the macaroni with bread crumb mixture. Bake for 15 minutes. Remove from the oven and let stand for about 5 minutes. Finish with a few drops of black truffle oil and serve.
Glorie Farm Winery
BLT Pasta Salad
The dish: “We use a little wine in the salad dressing, which adds a touch of sweetness and brightness in flavor. Some wine in the salad plus some of the same wine in the glass equals a delicious pairing.” — MaryEllen Glorie
The pairing: Pairing the BLT Pasta Salad with Glorie Farm Winery’s Jumpin Jazz, which Glorie describes as a “very bright and refreshing” wine. The pasta salad “has some saltiness, and some richness and the Jumpin Jazz brings along a little sweetness to balance out the flavors.”
16-ounce package elbow macaroni, cooked and cooled
1 pound center-cut bacon, cooked and crumbled
1 bunch scallions, chopped
1 Romaine lettuce heart, shredded
2-to 10-ounce package grape tomatoes
1 cup Hellman’s mayonnaise
2 tablespoons white wine vinegar
2 tablespoons Glorie Jumpin Jazz wine
Salt and pepper to taste
Whisk dressing ingredients until smooth. Reserve 1/4 cup dressing. In a large bowl, combine macaroni, bacon, scallions and main portion of dressing, stirring gently to coat. Chill until ready to serve. Immediately prior to serving, slice grape tomatoes in half. Add lettuce, tomatoes and reserved dressing to salad; stir gently to coat. Serve with Glorie Jumpin Jazz!
Rigatoni with Bocconcini
The pairing: “The pasta pairs with many of our wines but particularly our dry Riesling,” says Tiffany Robibero. “The pasta is light and fresh, which complements our crisp dry Riesling.”
1/2 cup of olive oil
3 to 4 cloves of minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
1 container grape tomatoes
1 container of drained bocconcini (egg-sized mozzarella)
1 pound mini rigatoni pasta
Salt and pepper to taste
Put olive oil in a container with the minced garlic and let sit overnight; do not refrigerate. Boil your rigatoni;when done, put olive oil mixture in a large bowl and mix until all the pasta is coated. Season with salt and pepper to taste, toss in your washed grape tomatoes, bocconcini and mix together. Finish with your fresh chopped parsley and basil. Serve at room temperature, enjoy!