Nepenthe Winery in the picturesque Adelaide Hills has been experimenting with some Spanish wine varieties, so I took this as inspiration to create some tapas.
For the spiced pork rolls:
Combine all the ingredients, except the prosciutto and oil, in a large bowl and season with salt and pepper. Mix until very well combined. Roll a tablespoon of the mixture into a sausage shape then repeat with the remaining mixture.
Cut each slice of prosciutto into four lengthways, and then across to create rectangle shapes. Roll each pork sausage in a piece of prosciutto and secure with a toothpick.
Heat the oil in a large frying pan to a depth of 2 cm (3/4 in) and fry the sausages, turning from time to time, for 5 minutes or until golden brown and cooked through. Drain on paper towel.
Try the softer, more fruit-driven characters of tempranillo, which can handle the spice!
For the pinot noir mushrooms:
Melt the butter in a medium frying pan. Add the garlic and mushrooms and sauté for 3 minutes. Add the pinot noir, stock and thyme and simmer gently for 15 minutes, or until the liquid is absorbed and the mushrooms are tender. Serve at room temperature, topped with the extra thyme sprigs.
If food is cooked in a wine, it makes the perfect match to drink with it!
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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