May features bold flavors from the west coast of the Americas. We’ve matched these wines with equally delicious dishes that are easy to make and satisfying. Enjoy!
Revuelto de Setas y Jamon: A Simple Navarra Classic
A revuelto is a dish of scrambled eggs mixed with other ingredients. In Spain, you will find revueltos served in bars and restaurants, but they are also cooked at home. They are kind of like the omelets that Americans enjoy. Think of them as scrambled eggs served Spanish style. Revueltos are often served for dinner in Spanish homes because the preparation is simple and quick.
Note: Adapted from "Traditional Spanish Cooking" by Janet Mendel
Makes 4 servings. Prep time is approximately 25 minutes. This is an easy one!
3/4 pound mushrooms such as boletus or oyster
5 tablespoons olive oil, divided
1 clove garlic, sliced
1/2 teaspoon salt
Freshly ground black pepper
3 ounces chopped Spanish cured ham, preferably jamón ibérico
Strips of bread fried crisp in olive oil
1. Clean the mushrooms very carefully of all grit and chop them; you should have about 4 cups chopped mushrooms. Heat 1/4 cup of oil in a large skillet and sauté the mushrooms with the garlic. Continue sautéing until mushrooms give off most of their liquid, about 5 minutes.
2. Add remaining 1 tablespoon of oil to the pan. Break the eggs into the pan and sprinkle with salt and pepper. Scramble the mushrooms with the egg whites. Before the yolks have set, add the ham. With a wooden spatula, stir the eggs to break them and combine the ham with the mushrooms. Cook until the eggs are set, about 5 minutes.
3. Garnish with parsley and serve hot with fried bread.
Gobova Juha: Slovenian Mushroom Soup
Gobova Juha is a creamy mushroom soup which is traditionally served throughout Slovenia in the colder winter months.
Cream soups have been around since ancient times and are a simple type of soup where a basic roux is thinned with cream or milk. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years.
Makes 4 servings.
1 pound of meaty wild mushrooms cut into chunks
4 to 5 tablespoons of butter
1 finely chopped medium onion
1 tablespoon flour
1 teaspoon minced garlic, divided use
2 medium potatoes, peeled and cut into small cubes
3 cups warm water
2 bay leaves
1/2 teaspoon freshly ground black pepper
Pinch of dried marjoram, crumbled
1/2 cup semi-dry white wine (if possible a traminec or true rizling) or 1 tablespoon of wine vinegar
Salt to taste
2 tablespoons minced parsley
Dollops of sour cream
1) Melt butter in a large saucepan and saute onions until transparent. Stir in flour along with 1/2 teaspoon garlic and cook until frothy, about 30 seconds.
2) Stir in mushrooms (whatever kind you have opted for). Add water, bay leaves, pepper, and marjoram.
3) Simmer and cook on low heat for ten minutes, then add potatoes and reserved 1/2 teaspoon garlic. Continue cooking, stirring at frequent intervals, for five minutes, or until potatoes are tender.
4) Add wine or vinegar and adjust seasoning to taste with salt. Ladle soup into bowls and sprinkle with parsley. Garnish with a dollop of sour cream. Serve immediately.
Risotto alla Valdostana
This take on the traditional Milanese risotto is a common dish in the mountainous region of Valle d’Aoste. It becomes quite Aostan with the addition of the local specialty, Fontina. Indulge in this rich, sumptuous dish, and feel free to add meat or shellfish for an extra treat!
Makes 10 servings. Prep time is about an hour.
4 ounces butter
4 ounces minced shallots
12 ounces mushrooms, cleaned and sliced
2 yellow bell peppers, washed, seeded and cut into small dice
1 1/4 pounds arborio rice
40 ounces white chicken stock, heated
6 ounces grated Parmesan
4 ounces grated Fontina
4 ounces heavy cream
2 ounces Italian parsley leaves, washed, excess moisture removed and minced
Salt and pepper
Heat butter in a large saute pan set over medium heat. Add shallots and saute until translucent.
Add mushrooms and saute until cooked through. Add rice and stir until well coated.
Add 2 cups of chicken stock and simmer until liquid is absorbed, stirring continuously. Add remaining stock in small quantities (as above), stirring continuously until liquid is absorbed before adding more.
After about 10 minutes, add diced yellow bell pepper. Continue to cook. When the rice becomes creamy and the grains al dente, add cheeses, and stir well. Add cream, parsley, and adjust seasonings.