App for That Arugula Salad

App for That - Arugula Salad

The App: Arugula salad with parmesan cheese, chopped bacon and balsamic vinaigrette.

Jameson’s Pick: 2010 Hofer Gruner Veltliner (1L)

The start to nearly every healthy meal is a hearty salad and the perfect glass of wine.

Salad and wine may not be as classic a pairing as a tenderloin steak and Cabernet Sauvignon, but when summer’s heat rolls in this light combination is a cool choice. With peppery arugula, I look to Austria’s signature white wine grape, Gruner Veltliner. Gruner, as wine geeks affectionately refer to the grape, produces many lively wines that are vegetable-friendly. It might seem obvious that a name like “Gruner” (meaning “green” in German) would partner naturally with leafy fare and it does, but the green is also a reference to the freshness of the wine. (Though, with everything in the world of wine, there are exceptions to the rule and you’ll find some rare and costly Gruners fine enough to be aged alongside other, more famous white wines.)

When selecting bottles of well-priced Gruner you’ll come across many packaged in one-litre bottles, rather than the standard 750 ml size. Who wouldn’t want an extra third of a bottle of wine? This size makes a Gruner a great choice for parties, for sharing, or for cooking and keeping a few glasses for the cook. My choice, the 2010 Hofer Gruner Veltliner comes sealed with a bottle-cap top, so there’s no fussing with a corkscrew. Not only will a one-litre bottle of wine sealed with a bottle cap get attention at your next dinner party, it will also be enthusiastically consumed.

A Taste of Prosciutto, Ricotta and Arugula Piadina

Italy

Italian Flatbread

This irresistible street food from the Romagna region of Northern Italy can be filled with everything from Gorgonzola to Nutella, but this prosciutto, arugula, cheese combination is a classic.

 

INGREDIENTS:

3 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp kosher salt

1/2 cup lard or vegetable shortening, at room temperature

1 cup water

1 tbsp extra virgin olive oil, plus more for brushing

1 1/2 cups fresh ricotta cheese

4 cups baby arugula

1 tsp fresh lemon juice

1/4 lb thinly sliced prosciutto, mortadella or salami

Freshly ground black pepper

 

INSTRUCTIONS:

Stir together flour, baking soda and salt in bowl of stand mixer fitted with dough hook. Add lard and water and mix until dough is smooth—about 5 minutes, or longer if doing by hand. Divide dough into 6 balls, wrap in plastic and allow to rest at room temperature for about 30 minutes.

Heat a cast iron skillet or frying pan until very hot. Roll each ball of dough into a circle, about 1/8” thick, and brush both sides lightly with olive oil. Reduce heat to medium and cook dough circles until golden brown on each side.

Spread three of the bread circles with ricotta and season with a little salt and pepper. Arrange prosciutto and arugula on top. Stir together 1 tablespoon olive oil and lemon juice and drizzle over arugula. Top with remaining three bread circles, cut each sandwich in half, and serve warm.

Serves: 6