SOMMARIVA IL ROSA RECIPES

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SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA ...

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Provided by Katie Aubin

Yield 18 pupusas

Number Of Ingredients 19

½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying

Steps:

  • Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  • In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  • Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  • Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  • Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  • Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  • Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  • Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  • Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  • Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  • Serve the pupusas with curtido.
  • Enjoy!

Nutrition Facts : Calories 201 calories, CarbohydrateContent 25 grams, FatContent 7 grams, FiberContent 3 grams, ProteinContent 9 grams, SugarContent 3 grams

IL ROSA SPUMANTE BRUT - SOMMARIVA-VINI.IT
Rosa is our rosé wine alternative obtained from an original blend of Raboso and Pinot Noir, a refined, generous and convivial brut sparkling wine. Brut sparkling rosé. From tenderness to passion, from refinement to generosity, Rosa di Sommariva is the brut sparkling wine appreciated and tasted according to the seasons, the circumstances and the dishes it accompanies.
From sommariva-vini.it
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Spotlighting the local Raboso grape with an elegant splash of Pinot Nero, it features seductive aromatics, low alcohol, and a piquant dry finish that scream for anytime, anywhere quaffing. — Anthony Lynch. Notify me when a new vintage becomes available. View available wines from this Producer and Region. $14.95. Wine Type: sparkling. Bottle Size:
From shop.kermitlynch.com
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SOMMARIVA IL ROSA SPUMANTE BRUT | WINE.COM
Sommariva Il Rosa Spumante Brut from Veneto, Italy - Spotlighting the local Raboso grape with an elegant splash of Pinot Nero, it features seductive aromatics, low alcohol, and a piquant dry finish that scream for...
From wine.com
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Brut “Il Rosa” Sommariva 60% Raboso, 40% Pinot Nero 5- to 15-year-old vines Mineral-rich and rocky clay Serve cold 46–52° F Do not decant Raspberries, strawberries, grapefruit Balanced, exuberant, delicate Drink now 2016 Corse Calvi Rouge “E Prove” Domaine Maestracci 35% Niellucciu, 35% Grenache, 15% Sciaccarellu, 15% Syrah 25- to 40 ...
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SOMMARIVA 'IL ROSA' SPUMANTE ROSATO EXTRA DRY VENETO 2014 ...
Despite Sommariva’s rich history, it’s Caterino and Urbana Sommariva who really pioneered the estate’s modern-day story. The two began creating sustainable wines via eco-friendly practices back in the 1970s, based on indigenous regional varieties. ‘Il Rosa’ is a Raboso/Pinot Nero blend, hand-harvested, direct pressed,
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NV SOMMARIVA VENEZIA IL ROSA BRUT, ITALY, VENETO, VENEZIA ...
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10 BEST ROSA SAUCE RECIPES | YUMMLY
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From yummly.com
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2016 SOMMARIVA VENEZIA IL ROSA EXTRA DRY, ITALY, VENETO ...
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