Many people believe that the tapas custom actually originated in Andalucía, Spain. The tradition of tapeando — going from bar to bar, catching up with friends, and having a little bite and drink of something delicious is customary in these parts. Well I can’t think of anything more fun than sharing a bite and a drink with good friends so I’m making tapas!
I’ve been testing and tasting tapas recipes for awhile and have paired them with these fabulous Meschini wines. The canapes were a cinch to make and have the wonderful flavors of Spain with olives and paprika. The mushroom empanadas are submerged with flavors of Spanish Sherry, and the Tortilla Espanola is a quintessential tapas.
- Pair with Famiglia Meschini Pinot Noir
- 2 loaves of firm white sandwich bread
- 1 1/2 tablespoons unsalted butter, melted
- 1 cup Parmigiano-Reggiano
- 6 oz cream cheese, softened
- 1/3 cup pimiento-stuffed green Spanish olives, rinsed, drained, and finely chopped
- 1/4 cup finely chopped scallion
- 1/4 cup finely chopped red bell pepper
- 1/2 teaspoon sweet paprika
- 1 Tbls. medium-dry Sherry
- Put oven rack in middle position and preheat oven to 375°F.
- Cut 20-30 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
- Preheat broiler.
- Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then spread each toast cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.
- Note: Toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. · Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
- Pair with Famiglia Meschini Malbec Rose Reserva
- 2 medium onions, chopped fine
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/2 pounds mushrooms, chopped fine
- 1 red bell pepper, chopped fine
- a 6-ounce piece serrano ham or prosciutto, chopped fine
- 1/2 cup Sherry
- 1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
- 1/2 cup fine dry bread crumbs
- 1 package frozen puff pastry sheets (2 pastry sheets), thawed
- egg wash made by beating 1 large egg with 1 teaspoon water
- In a large skillet cook onions in butter over medium-low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over medium-heat, stirring occasionally, until liquid from mushrooms is evaporated and mixture begins to brown, 10-12 minutes. Add ham and Sherry and cook, stirring, until liquid is evaporated.
- In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
- Preheat oven to 375°F. On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a knife and spread about half of mushroom filling on one half, leaving a 1-inch border all around. Brush edges of pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife.
- Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash. Put empanadas in middle of oven and bake until golden, about 30-35 minutes.
- Note: Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. Cut into slices and serve.
- Pair with Famiglia Meschini Chardonnay
- 1 1/2 cups extra virgin Spanish olive oil
- 3 1/2 pounds O’Brien-country style potatoes with peppers
- 2 cups finely chopped onion
- 8 large eggs
- 2 Tbls. salt
- 2 tsp. freshly ground black pepper
- 1/2 cup manchego cheese
- 1/2 cup roasted red pepper, chopped
- In a large nonstick skilet, heat the olive oil over high heat until it shimmers. Add the potatoes, onion, 1 Tbls. salt and 1 tsp. pepper and cook stirring occasionally for about 20 minutes. Pour the mixture into a colander with a large bowl underneath. Allow potatoes to drain well and reserving the oil.
- In a large bowl, whisk together the eggs, roasted red pepper, manchego, and remaining 1 Tbls. salt and 1 tsp. pepper. Add the potatoes.
- Return the nonstick skillet to medium heat and add 2 Tbls. of the reserved oil. When the oil is hot, add the potato-egg mixture. Use a spatula and spread evenly over the bottom of the pan. Reduce the heat to low and cook, shaking the pan occasionally to see if the tortilla is set. After about 20 minutes, when the tortilla has set on the underside, remove the skillet from the heat. Invert a plate on top of the skillet and then quickly invert the pan and the plate together, so the tortilla drops gently on the plate.
- Return the skillet to medium heat and add a few Tbls. of the reserved oil. Slide the tortilla, browned side up, back into the pan and cook over low heat for 15-20 minutes. It will be golden brown and set.
- Slide onto plate and cut into 1 1/2 inch squares. Dollop with Sriracha mayo if desired and serve with toothpicks.
- (Mix 1/2 cup of Mayo with 1-2 tsp. of Sriracha sauce.)