Vino Tinto El Camino

Age: Crianza.

Winery: Bodegas Torre de Oña.

Tasting note for Red Wine El Camino:

Intense ruby red colour with garnet edges, clean, very bright.

In the nose, it stands out for its intensity with fine notes of redcurrant, blueberry and blackberry that envelop elegant and delicate aromas of clove, liquorice, tobacco and caramel from its careful ageing in French oak barrels.

In the mouth it is very pleasant, with a fine palate, balanced and with sweet and silky tannins. The aftertaste is of great intensity, with noble aromas of red fruits of undergrowth and spices, also acquired during its ageing.

Optimum service temperature: 10-12° C.

A pairing: Tarta de pesto y mozzarella.

Ingredients:

- For the pesto sauce: 20 leaves of fresh basil, 15 tablespoons of extra virgin olive oil, 80 gr. of Parmesan cheese, 1 tablespoon of pine nuts, salt and pepper.

- For the cake: broken dough for salted tartalets, 4 tablespoons of Italian pesto sauce, 4 Italian green peppers, 12 cherry tomatoes, 2 mozzarella balls, 4 eggs, grated Parmesan cheese, extra virgin olive oil, salt and pepper.

Elaboration:

- Start making the pesto: put all the ingredients in the glass of the blender, beat until a homogeneous and uniform paste forms and set aside.

- Take a removable cake mold and cover it with the dough that we have stretched with the rolling pin, prick with a fork all the bottom and put in the oven previously heated at 180° C. for 10 minutes and set aside.

- Put a pan on the fire with a little olive oil and fry the washed peppers and cut them into strips, and drain on paper towels.

- In a bowl beat the eggs and add the chopped mozzarella, the peppers, the sauce with the pesto and salt, mix well and pour into the base of the cake.

- Garnish with the tomatoes and put in the oven approximately 30 minutes, the filling should be set. Serve warm.

Bon Appetite!