Wine: Ortman Family Vineyards 2003 San Luis Obisbo County Syrah


With the first spring peas every year we make Risi e Bisi. The recipe we use is from Bugialli’s Italy by Giuliano Bugialli. We bought a large amount of fresh peas at the Hollywood Farmer’s Market. On the afternoon that we made the Risi e Bisi it took over 1 hour to shell the peas. All of the pea pods are retained and boiled to make the infuse the water used to make the rice and peas. In addition the recipe calls for Parmesan Cheese and Prosciutto – we purchased them from The Cheese Store of Silverlake. The dish was wonderful and perfect for the cold night.

For the first course we decided to make a tart from Sunday Suppers at Lucques. We made the pizza like tart: young onion tart with Cantal cheese, apple wood-smoked bacon, and herb salad. Though the tart called for puff pastry, Cathy decided to use some Vicolo Corn Meal Crusts that we had to make it less rich. The tarts turned out wonderfully.

Great winter – spring meal!