LCBO Food & Drink Spring 2017

TRENDS THE NEW GARNISH

L u s c i o u s B a b y B a s i l L e a v e s , C r è m e F r a î c h e a n d O l i v e O i l S p a n i s h S l o w - R o a s t e d T o m a t o e s a n d J a m ó n

Like a blank canvas, this traditional cheese and pepper pasta lends itself beautifully to an array of flavourful garnishes. cacio e pepe luscious

Dollop 2 tbsp (30 mL) crème fraîche over a serving of cacio e pepe. Drizzle with 1 tsp (5 mL) extra virgin olive oil. Sprinkle with about 1 tbsp (15 mL) baby basil leaves or ½ tsp (2 mL) fresh thyme leaves, preferably lemon thyme. SERVEWITH: Anselmi SanVincenzo ( VINTAGES ESSENTIALS 948158, $16.95) Slice 1 cup (250 mL) cherry or grape tomatoes (preferably a mix of colours) in half. Arrange cut-side up over a parchment-lined baking sheet. Drizzlewith 1 tbsp (15mL) olive oil. Slow roast in a 325°F (160°C) oven until very soft, about 25 minutes. (This will make enough for 4 garnishes.) Serve one-quarter of warm or room-temperature tomatoes over a serving of cacio e pepe along with 1 slivered slice of jamón, preferably Ibérico. SERVE WITH: Candidato Oro Tempranillo Garnacha, VDT Castilla ( LCBO 523811, $7.65) Place ½ cup (125 mL) cashews in a medium frying pan set over medium heat. Cook un- til toasted, about 5 minutes. (This will make enough cashews for 4 garnishes.) Coarsely grind cooled cashews with a mortar and pes- tle. Finely grate ½ tsp (2 mL) zest from an orange. Tear 4 mint leaves. Sprinkle all over a serving of cacio e pepe. SERVE WITH: Creekside Pinot Grigio VQA ( LCBO 83196, $14.95) zesty, herby, nutty n n n spanish

Z e s t y , H e r b y , N u t t y O r a n g e Z e s t , M i n t a n d C o a r s e l y G r o u n d T o a s t e d C a s h e w s

FOOD & DRI NK SPRING