A house move and a sort out of the massed recipe and wine books is required; for the simple reason to lessen the amount of stuff to put in boxes and move. A heap of books went to the charity shops. While several were ‘re-discovered’ and utilised with joy. One such was the Wine Lover Cooks Italian by Brian St. Pierre. Subtitled Pairing Great Recipes with the Perfect Glass of Wine it certainly provides a selection of tasty recipes and the wines to match with them.
My latest attempt to recreate something from the book – Leek and Ricotta Pie with Chickpea Sauce – was actually matched with a Portuguese wine rather than an Italian bottle. Nothing ventured and all that… the wine was the Tons Duorum Branco. A decent match although the lifted floral notes to the wine might not quite work as well as the suggested Vernaccia di San Gimignano or Vermentio Italian wines would.
For £10.70 Amazon currently lists a Kindle version of The Wine Lover Cooks Italian: Pairing Great Recipes with the Perfect Glass of Wine.
Leek and Ricotta Pie with Chickpea Sauce
Any remaining leek mixture can be heated and made into a pasta sauce. The chickpea sauce can be added too.
- 2 tbsp. olive oil
- 4 leeks white part only cut into 1/2 inch pieces
- 1 tbsp. fresh chopped thyme
- 1 cup ricotta cheese
- 2 large eggs, beaten
- salt and pepper
- puff pastry (use a pack of thawed frozen)
- A pour of Chickpea Sauce
- Fresh Chives minced
For Chick Pea Sauce
- Can of Chickpeas, drained
- Chicken Stock
- Bay Leaf
- Olive Oil
- Leek and Ricotta Pies
- In a frying pan heat the oil and fry the leeks and thyme until soft but not browned. Stir often.
- Set aside and allow to cool.
- Push the ricotta through a sieve into a large bowl. Add most of the two eggs. Add the leeks and mix well. Add a little seasoning.
- Roll out the puff pastry and cut out 12 rounds, 6 a little smaller than the others.
- On the smaller rounds place a little of the ricotta-leek mixture on each. Leave a border around the edge.
- Dampen this edge before placing the larger round of pastry on top. Pinch the edges to seal. Brush the tops with the remaining beaten eggs.
- Place on a baking sheet and cook until golden brown - about 20 minutes.
- Serve with a little pour of Chick Pea Sauce.
- Chick Pea Sauce
- Heat the chickpeas plus bay leaf in a saucepan covered with the stock.
- Allow to cool a little before placing in a food blender with the olive oil.. Mix until a smooth sauce is made. Season.
Copyright Andrew Barrow from SpittoonExtra