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Welcome to the Via Romano Vineyards Recipe Blog. We post recipes of dishes from our home to yours, that also pair perfectly with our wines! 
 

 

Leanne Davis
 
June 13, 2019 | Leanne Davis

Creamy Pasta With Smoked Salmon, Lemon and Asparagus

smoked salmon

 

CREAMY PASTA with SMOKED SALMON, LEMON and ASPARAGUS

PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
SERVINGS: 4
 

INGREDIENTS

INSTRUCTIONS

FOR THE ROASTED VEGETABLES

1/2 lb linguini 
2 Tbsp olive oil
2 cloves of garlic, minced
1 cup diced red onion
1 heaping cup chopped asparagus
2 cups vegetable broth
1 medium lemon, zested and juiced
1 cup of cream
1/4 cup cream cheese
4 handfuls of baby spinach
2 Tbsp capers, drained
8 oz smoked salmon, chopped
kosher salt, to taste
cracked black pepper, to taste

TO ROAST THE VEGETABLES

Heat the olive oil in a large skillet over medium heat. Add the garlic, onions, and asparagus; sauté until the ingredients are fragrant and tender, about 5-7 minutes. Once the veggies are tender, transfer them to a bowl and cover the bowl and set aside.
Pour two cups of the vegetable broth into that same skillet and bring the broth to a simmer. Scrape any browned bits to deglaze the pan. Add the pasta, fully immersing it into the simmering broth, and lower the heat to medium-low. Add the fresh squeezed lemon juice.
Let the noodles simmer in the broth until they're al dente or your preference of tenderness. In general, this should take about 25 minutes. Add extra broth as needed throughout the cooking process. If you're out of broth, simply use water. 
When the noodles are near done, add the milk and the cream cheese, as well as a pinch of kosher salt and cracked black pepper. Stir well to mix and melt the cheese, and keep tossing the pasta until completely coated. Once the sauce has thickened and coated the pasta, add the cooked onion/garlic/asparagus you set aside earlier to the noodles as well as the spinach, capers, lemon zest, and smoked salmon. Toss again to distribute the ingredients throughout the pasta.
Remove the pasta from the heat, cover it, and let it stand for five minutes. Season the pasta with extra salt and pepper if needed.
Serve with a lemon wedge for an extra spritz of lemon, if you'd like!

 

 

 

Leanne Davis
 
January 28, 2019 | Leanne Davis

Creamy Tomato Risotto with Roasted Vegetables

Risotto

 

CREAMY TOMATO & ROASTED
VEGETABLE RISOTTO

PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 4
CALORIES: 354 KCAL

INGREDIENTS

INSTRUCTIONS

FOR THE ROASTED VEGETABLES

1 tbsp olive oil
300 g cherry tomatoes
2 red peppers
1 large courgette zucchini
A generous pinch of salt and pepper

TO ROAST THE VEGETABLES

Preheat the oven to 350F and add the olive oil to a roasting tin.
Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
Roast for 30 minutes.

FOR THE RISOTTO

1 tbsp olive oil
1 large red onion diced
3 garlic cloves minced
225 g risotto rice
1 tbsp balsamic vinegar
250 ml passata
250 ml vegetable stock
Approx 6 sun-dried tomatoes chopped into small chunks
A small bunch of fresh basil torn
salt and pepper to taste
Optional parmesan to serve

TO MAKE THE RISOTTO

Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.
Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
Serve right away and enjoy!

 

 

 

Lauren Rizzolo
 
November 1, 2017 | Lauren Rizzolo

Leanne's Homemade Tuscan Bean Soup Made Nevada Day Extra Delicious

This was our first year participating in Nevada Day Weekend with our El Dorado winery partners, and we had a great time welcoming visitors from all over Nevada in to the Tasting Room. We made a lot of new Nevadan friends, and were happy to see those we already knew, some of whom visited more than once over the course of the weekend!

To make it extra special, Leanne made a batch of homemade Tuscan Soup each day, which we served with fresh focaccia, to pair with our wines. One of the first new things people noticed when they walked in the door was how amazing our Tasting Room smelled because of the aromatic soup. It was like walking in to an Italian kitchen. So many people asked for the recipe that we knew we had to share it. We recommend making a full batch, because it's addictive, and now that the cold weather is creeping in we basically want to eat it every day!

Ingredients

2 – Carrots, peeled and chopped
2 – Celery ribs, chopped
1 – Yellow onion, chopped
1 – Fennel bulb, sliced thin
5 – Garlic cloves, peeled and chopped
¾ – Cube of butter
Olive oil to coat
Salt and pepper to taste
1 – Long sprig fresh or dried rosemary chopped
½ – Bottle Via Romano Vineyards Vermentino
1 – Can Cannellini Beans, drained
1 – Can Bianchi di Spagna Fagioli (butter beans), drained
1 – Can Kidney Beans, drained
1 – Large Can Chopped Tomatoes, with juices
½ – Butternut squash, cut in 1/2 to 1 inch cubes

1 – Can White Corn
1 – Container Low Sodium Veggie Broth
1 – Container Regular Veggie Broth
3 – Cups Water
1 – Bunch Lacinto Kale, Chiffonade

Directions

  • Sauté carrots, celery, onion, garlic and fennel in butter and olive oil. 
  • When veggies are clear, salt and pepper to taste and add chopped rosemary.
  • Simmer 5 minutes and then add wine.
  • Simmer 10 minutes and then add all remaining veggies (except Kale), along with the broth and water.
  • Cook on medium for 30-45 minutes and then simmer until time to serve. 
  • Add kale a few minutes before serving.
  • Ladle in to bowls and sprinkle with Parmigiano Reggiano or roasted fennel slices
  • Serve with focaccia and a glass of Via Romano Vineyards Vermentino, or your favorite wine from Via Romano Vineyards. 

Buon Appetito!

Cheers,

The Via Romano Vineyards Team

Leanne's Homemade Tuscan Bean Soup

Time Posted: Nov 1, 2017 at 12:00 PM
Leanne Davis
 
November 17, 2016 | Leanne Davis

We are ALMOST done!

Jon and I are so excited to show off what we have accomplished in such a short time.  Our winery is set to open in the next few weeks!  We are fine tuning the tasting room and preparing to pour you a taste of our handcrafted wines.  

We have worked very hard to make our winery a place where you, our customer, feels welcome.  Bring your family, as we are a family run winery.  You may see our granddaughter, Lileana, tidying up the tasting room or our sons Josh and Kelsey making Sidre in the spring. Our daughter Aubrey and daughter-in-law (to be) will be working behind the bar pouring you one of our fantastic wines while Papa Romano (my dad) and my mom will be visiting with guests in our tasting room.

Come in and join the family!

 

 

Time Posted: Nov 17, 2016 at 6:25 PM