Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Merlot
Executive Chef Dave Bush says: "I like to serve this item as either a first course or a side dish, alongside a nice grilled steak or roast. The subtle earthiness of our St. Francis Sonoma County Merlot is enhanced by the sweet cippolini onion and mushroom ragout. With the addition of the balsamic syrup, lush undertones of dark fruit are brought to the forefront."
- ¼ cup toasted almonds, skins removed
- ¾ cup toasted hazelnuts, skins removed
- 1 cup canned San Marzano tomatoes, drained and roughly chopped
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and sliced thin
- ½ yellow onion, peeled and sliced thin
- 1 ounce bread, toasted cut into 1 inch pieces
- 2 teaspoons sherry vinegar
- 2 teaspoons paprika
- 8 large cipollini onions, peeled
- 1 tablespoon olive oil Mushrooms
- 12 ounces shiitake mushrooms, stems removed and sliced into ¼ inch pieces
- 1 tablespoon garlic, minced
- 1lb Fava beans, shucked, blanched skins removed
- 1 tablespoon Italian Parsley, chopped
- 2 tablespoons Pecorino Romano, grated
- 1 cup dry white wine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Romesco: Place the tomatoes, onions, garlic and olive oil in a shallow baking dish toss to coat with oil and place under a preheated broiler until tomatoes and onions begin to blacken. Place the blackened tomato mixture in a blender with the remaining ingredients and puree until smooth. Season with salt and black pepper and reserve.
Cipollini Onions: Place the onions in a preheated sauté pan with the olive oil, season with salt and black pepper. Brown the onions on one side turn over and place the pan in a preheated 350°F oven for about 10 minutes or until cooked through and caramelized.
Mushrooms: Preheat a sauté pan over high heat, add the oil and mushrooms. Cook the mushrooms stirring occasionally until mushrooms are a little browned and almost cooked, add the garlic and cook an additional minute, add the white wine, favas, parsley, and butter. Cook the ragout until the wine has reduced and thickened to sauce consistency. Finish the ragout with the grated pecorino Romano, salt and black pepper to taste.
Plating: Reheat the romesco sauce in a sauce pot, and the cipollini in the oven. Place a pool of romesco on a plate and the cipollini onions on top of the sauce. Place the ragout on top of the onions and finish with a little shaved Pecorino Romano and a drizzle of the Balsamic vinegar, serve immediately.