Enjoying Sherry Wine Pairings and Recipes Fino

Tablespoon puff pastry with partridge marinade and hummus

Pair with Fino

Recipe created by Fernando López Ruiz for the International Sherry Week Blog Contest 2019

Ingredients

For the pickled partridge:

partridge

carrot

1/2

onion

cloves of garlic

Pinch of

Peppercorns and Salt

bay leaf, rosemary and thyme

glass of extra virgin olive oil

glass of sherry wine vinegar

glass of white wine

Water

For the red hummus:

400 g.

of cooked chickpeas

250 g.

of piquillo peppers drained and without liquid

70 g.

extra virgin olive oil

1-2

tablespoons tahini

teaspoon sweet paprika

1/4

teaspoon spicy paprika

Salt to taste

Directions

Tie the partridge and brown it everywhere in a pan with hot oil. Remove the partridge and sauté the whole vegetable in small pieces. Add the partridge, salt and pepper again. And finally the liquids. Let the alcohol evaporate for a few minutes, cover and let cook for 90 minutes or as long as the partridge requires.

Once cold, crumble the meat from the partridge to continue with the recipe - Red Hummus -.

For the puff pastry teaspoons:

- Spread the puff pastry sheet over the work surface. Do not remove the vegetable paper, because it can stick on the table.
- Place 6 teaspoons of coffee on the puff pastry, face up, and press with your hands a little to shape them
- Hold the spoons over the dough and cut the silhouette with a knife.
- Remove with a spatula each spoon and its puff pastry
- Place the puff pastry spoons on a baking sheet with vegetable paper and bake them for 15-20 minutes at 180º C
- When the spoons are golden brown, remove them from the oven
- Peel off the real spoons carefully and let them cool before refilling
- Then, fill the teaspoons of puff pastry with the red hummus and the pickled partridge. It can be garnished with fresh chives and olive oil, basil and chili.

Pair with Fino!

Tablespoon puff pastry with partridge marinade and hummu s

Fernando López Ruiz , Spain Visit Website

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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).