Tomato Salad & Fontezoppa Rosata Frappici
Tomatoes are one of the best fruits New Jersey has to offer. The fragrant juicy “Jersey Fresh” tomato is here, and with this recent heat spike they are sweet! The heart of Jersey tomato season will last from now until about mid September, and we try to incorporate these lycopene packed gems into every meal while we can. With three Hoboken farmers market options each week, it’s easy to join the fun and gather some of the Garden States, red gold.
Here is a tasty pairing that’s quick and easy:
Fontezoppa Rosato Frappici, 2014 is 100% pure sangiovese rarely available on the market. With a beautiful soft pink rose color this wine has an enticing aromatic bouquet that is mineral-accented aromas of tea leaf tangerine and grapefruit. Medium light in body with clean fresh acidy the wine shows clarity and definition on the palate, offering flavors of dragon fruit and citrus with the suggestion of old world unsweetened tart hard candies. This wine is super refreshing and has a lingering finish with a touch of fruit. Awarding it a score of 91, Ian D'Agata from Steven Tanzer’s, IWC said this is “rosato at its best!”
Warm Salad of Orzo, Cherry Tomatoes and Arugula
What you will need:
1 tablespoon of olive oil
2 medium garlic gloves minced or pressed
1 cup of orzo pasta, approximately 2 cups of chicken broth (check pasta cooking instructions)
2 cups of arugla
1/2 cup of freshly grated parmesan cheese
3/4 cup of Jersey Fresh cherry tomatoes cut in half
1/2 teaspoon fresh oregano
1/2 cup of fresh basil finely sliced
finishing olive oil, and fresh ground black pepper
How to make it:
Sauté garlic in olive oil in a large pan on medium heat for about 1 minute, add fresh oregano in the last 30 seconds, and set it aside. Cook your orzo, al dente according to package instructions, in chicken stock. After the pasta is finished cooking, drain it, and reserve1/8 cup cooking liquid. Turn sauté pan on medium heat and add arugula and cherry tomatoes, toss for about 15 seconds, add orzo and toss for 10 seconds then add reserved liquid, (if there is not enough cooking liquid use chicken broth), also add 2 tablespoons of freshly grated parmesan, toss two or three times and serve. Garnish with fresh basil, a few cherry tomatoes, a drizzle of finishing olive oil and, fresh black pepper. Offer left over parmesan if desired. The rose paired so well with this dish with just the right amount of acidy to cut through the orzo and still let the fresh clean flavors of the Jersey Fresh tomatoes shine.
Cheers,
The Wine Guys