Premier Series Artisan Recipe - March 2013

"The recipe is a traditional Sicilian dish that my grandmother used to make,” says Oreana Founder/Winemaker Christian Garvin. “It is relatively simple, fast and inexpensive. I chose it for those reasons but also I believe it pairs with BOTH of your CWC selections, depending on the time of year, the weather and the individual’s own preference." Bow Tie Pasta with Squash and Sausage

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Pasta ca Sasizza e Cucuzza (Bow Tie Pasta with Squash and Sausage)

Ingredients:
• 1 cup olive oil, divided
• ½ medium onion, finely diced
• 1 sausage, without the casing
• 1 lb. summer or winter squash, washed, peeled and finely diced
• ½ lb. fennel, finely diced
• salt and pepper, to taste
• 1 lb. pasta
• 1 lb. Ricotta
• 1 cup breadcrumbs, divided

Directions:
The Sauce:
Over a medium flame, heat 3 Tbsp of olive oil in a large sauté pan. Add the diced onions and sauté for about 5 minutes or until onions are translucent. Add the sausage and sauté for additional 5 minutes to brown the meat, turning occasionally. Add ½ cup of water and stir in the squash, the fennel and salt and pepper to taste. Continue cooking for 10 minutes.

The Pasta:
Bring a pot of water to a boil. Add 1 Tbsp of salt and cook the pasta following the manufacturer’s directions. Reduce the recommended cooking time by 2 minutes.

Putting It All Together:
Drain pasta, reserve a cup of pasta water and toss the cooked pasta into the sauté pan with the sauce. Add the Ricotta and toss until pasta and sauce are well combined. Add ½ of the bread crumbs and over a low heat gently turn for about 2 minutes. If it is too dry, add some of the reserved water.

Garnish each dish with some breadcrumbs, drizzle with a few drops of olive oil and offer hot red pepper on the side. Serve immediately.

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February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

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June 2012

May 2012