PROVENCE WINE AND FOOD PAIRING
Parma Ham with melon
Food and wine pairing:
L'Arnaude PGI rosé wine nicely compliments Parma ham and melon.
Preparation - 25 minutes.
A serving for two: 8 thin slices of Parma ham, melon, 8 thin slices of cheese, yang leaves of beet, bicolored beet, 1cs balsamic sauce fresh basil, salt and pepper
Wash and cut melon into cubes and slices.
Arrange first the melon cubes, then - the slices of melon, Parma ham, and cheese on a serving plate. Garnish with fine slices of bi-colored beet, and beet leaves. Sprinkle with balsamic sauce.
Add fresh basil leaves, salt and pepper to taste.
Oysters with salicornia and caviar
Food and wine pairing: Villa Aix rosé wine goes well with oysters with salicornia.
Cooking – 10 minutes, preparation – 20 minutes.
For 2 people: 6 oysters, 6 mussels, 20g of sturgeon caviar, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of ginger, 6 mini red cauliflowers, 8 glasswort branches, edible flowers
Open the oysters and steam them for 10 minutes.
Pour a glass of white wine and a glass of water into a saucepan.
Cook the mussels. For the seasoning, mix in a bowl 2 tablespoons of olive oil, 2 tablespoons of lemon juice and 1 teaspoon of powdered ginger.
Serve the oysters, mussels and mini red cauliflowers on plates, drizzle with seasoning and place a spoonful of sturgeon caviar in the middle. Decorate the dish with salicornia and flowers.
