Egy Kis Furmint 2019: Hot & Cold Tapas Plate

Egy Kis Furmint 2019: Zemplén ricotta, marinated with Furmint vinegar and fresh green herbs, roasted and marinated bell pepper, pan-fried oyster mushroom and green asparagus, served with roast garlic aioli and toasted rolls

Ricotta/ Cut the cheese into larger cubes and sprinkle them with Furmint vinegar. Add thyme, rosemary and virgin olive oil, and let rest for an hour.

Pepper/ Grill the bell pepper slices with a little bit of olive oil and let them cool (do not peel them). Then cover the inner surface of the slices in Furmint vinegar and virgin olive oil, and let them rest for an hour.

Oyster mushrooms/ Grill the mushrooms, along with some gently crushed garlic cloves, with a little bit of olive oil. Sprinkle some salt, black pepper and fresh parsley on them.

Asparagus/ Cook the fresh green asparagus with Egy kis Furmint wine for a few minutes, then shock with cold water before grilling them with a bit of olive oil, salt and black pepper

Aioli/ cut garlic cloves in half then grill them slowly with the cut sides down, then crush them. Add some lemon juice, salt and white pepper. Then add the egg yolks and stir gently by hand while pouring some virgin olive oil into it.

Recipe and photos by Tomi Pethő Vinobarclub

Tapas are light bites that have acidity and freshness, so they naturally go well with the light, vibrant, herbal and playful character of Egy Kis Furmint.

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