As we know in france food is a religion So it’s no real surprise that province All rose is amazing for pairing Mediterranean sardines fresh fish with Garlic bouillabaisse dishes with olives And herbs and of course the local staple Garlicky peppery aioli all of these Become surreal when paired up with a Racy tangy and herbaceous rose So let’s take some of those ingredients We’ll deconstruct them and then Reassemble them in two very different But simple ways My first dish is going to be a play on a Very popular sandwich from the region Known as pan magnet Both of today’s dishes rely on that Famous provencal aioli so we’re going to Take four cloves of garlic and pulverize Them in a mortar and pestle Add to that a half cup of olive oil One full egg and one yolk And the juice from half of a lemon Season And whisk it until it becomes nice and Creamy thinly slice a red onion Hot house or heirloom tomatoes For tangy zing some cornichon Hard boiled egg And salted anchovies this is everything We need to start building our sandwich I’m using an italian panini-style bread Start with a nice slathering of that Aioli and the rest is pretty basic i’m
Putting my tomatoes down first Hard-boiled eggs next Anchovies Cornichon Onions and then topping with arugula And i finish it off with a little fresh Thyme And if you really want to pay homage to The traditional pan bagnet give that Sandwich plenty of time for all those Juices to soak into that roll My second dish is a mediterranean pasta That uses some of that famous pravan Salt aioli as a base Let’s start by getting some pasta water Going and while we’re waiting we’re Going to oil up some cherry tomatoes and Blacken them under the broiler dice up Some olives you can use black olives if You prefer A little more red onion By this point the pasta water should be Ready and those tomatoes nice and Blackened As your pasta is cooking reserve about a Cup of that water now before the pasta Is completely cooked we’re going to Drain and transfer it over to an oiled Saucepan add your reserved water back in And raise the heat to medium Slowly add about a quarter cup of that Aioli and make sure that you keep Stirring it so that it doesn’t curdle as The mixture emulsifies add your olives
Tomatoes And your red onions Giving that mixture a few more minutes To cook When it’s ready to plate i’m going to Top it with some fresh fried pancetta For an additional crunch and for some Saltiness too And finish it off with some fresh sage If it grows together it goes together When in doubt about pairing wine with Food always look to the local fare for Hints on ingredients to use in the dish That you’re making so now we have the Background on these rose wines we have Some food pairings to go with them if You’re feeling really savvy at this Point and ready to dive in get your set At wtso.com and be sure to reserve your Spot to join us for our exclusive live Tasting that’s going to happen in just a Couple of weeks Thanks so much for joining me today i Can’t wait to see you there avocade [Music] You
