Region
Specifications
-
Cellaring
2-5 Years -
Varieties
soave -
Vintage
2020 -
Alcohol Content
12.5% -
Closure
Screwcap -
Bottle Size
750ml
Food Pairings & Recipe
Food Pairing
• Olive
• Anchovy and Artichoke Blanco Pizza
Blanco Pizza
with Simon Johnson
INCREDIENTS
200 g buffalo mozzarella
½ cup Simon Johnson green pincholine olives
200 g chargrilled artichokes
50 g Ortiz Anchovies
½ cup oregano leaves
Parmesan cheese, grated
Joseph Cold Pressed Olive Oil, for drizzling
Pizza dough
1 cup luke warm water
1 t caster sugar
1 T dry yeast
3 cups 00 flour, plus extra for kneading
1 t sea salt
METHOD
To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
Preheat oven to 240 C.
Divide dough into 2 balls and roll out to 2 mm thick rounds.
Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.
Expand recipe
• Fagioli & Roasted Baby Plum Tomato Stew
Fagioli Stew
INCREDIENTS
Four cans of Fagioli beans.
Three to Four handfuls of ripe small tomatoes.
Three cloves of garlic.
Three pinches of Thyme
500ml quality Chicken Stock.
A pinch of chilli flakes.
A large glug of extra-virgin olive oil.
2 cups of boiling water.
Salt & Pepper
METHOD
Roast your tomatoes on a baking tray at 180 degrees for around 30 mins or until they colour. When they are about ready to come out of the oven, add a splash of olive oil to a heavy pot and stir in the garlic for a minute. Add the roasted tomatoes, chilli flakes & combine. Bring the heat up & add the chicken stock and fagioli, crushing half. Add the Thyme, salt & pepper to taste and continue to to simmer until it is thickened to the consistency of a stew. Serve with crusty bread.
Fagioli Stew
Expand recipe
Food Pairing
• Olive • Anchovy and Artichoke Blanco Pizza
Blanco Pizza with Simon Johnson
INCREDIENTS
200 g buffalo mozzarella
½ cup Simon Johnson green pincholine olives
200 g chargrilled artichokes
50 g Ortiz Anchovies
½ cup oregano leaves
Parmesan cheese, grated
Joseph Cold Pressed Olive Oil, for drizzling
Pizza dough
1 cup luke warm water
1 t caster sugar
1 T dry yeast
3 cups 00 flour, plus extra for kneading
1 t sea salt
METHOD
To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
Preheat oven to 240 C.
Divide dough into 2 balls and roll out to 2 mm thick rounds.
Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.
• Fagioli & Roasted Baby Plum Tomato Stew
Fagioli Stew
INCREDIENTS
Four cans of Fagioli beans.
Three to Four handfuls of ripe small tomatoes.
Three cloves of garlic.
Three pinches of Thyme
500ml quality Chicken Stock.
A pinch of chilli flakes.
A large glug of extra-virgin olive oil.
2 cups of boiling water.
Salt & Pepper
METHOD
Roast your tomatoes on a baking tray at 180 degrees for around 30 mins or until they colour. When they are about ready to come out of the oven, add a splash of olive oil to a heavy pot and stir in the garlic for a minute. Add the roasted tomatoes, chilli flakes & combine. Bring the heat up & add the chicken stock and fagioli, crushing half. Add the Thyme, salt & pepper to taste and continue to to simmer until it is thickened to the consistency of a stew. Serve with crusty bread.
Fagioli Stew
Shipping & Returns
Standard Delivery in Australia
Estimated timeframe is 3 to 4 days with selected courier service. Regional areas may take longer. More information
Heat Policy
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Returns
- Sale price
- $19.99
- Regular price
- $27.00