I began doing my Palmina challenges in June when our Sunday Slow Kitchen was dark and I didn't know what to do with my Sundays! Here are the first two:
Let's start with the wine. It is called Savoia and is a proprietary blend that Palmina makes (50% Nebbiolo - 25% Barbera - 25% Syrah). A little more wine history was provided in the tasting notes that accompanied the wine club shipment:
"Savoia" is a reference to the ancient House of Savoy, a melding of a kingdom made of parts of modern day Germany, France and Italy. Savoia was the longest reigning royal house in Europe - ever. And the wine named after this peacable realm? Winemaker Steve Clifton's passion for tradition and history, challenging tradition and history, and crafting wines made for the table
He stresses that good things do come in threes - the three wines in Savoia, three vineyards from which the grapes are harvested, three years from harvest to bottle, The tasting notes are always very informative - Palmina does a great job with their wine club shipments.
Now, on to the food! The recipe that accompanied the wine is something that not everyone will want to try - Steak Tartar. Raw meat and a raw egg yolk are not to everyone's liking. Both Bill and I have enjoyed Steak Tartar in the past, so we decided to take a chance.
We followed the recipe exactly and ate it with two accompaniments - chopped hard-boiled egg and red onion. It went well with the wine and was a lovely warm-weather dinner.
Steak Tartar Palmina
1 1/2 cups lean ground steak (we used fillet mignon)
1/2 cup sweet onion, finely chopped
1 tablespoon Dijon mustard
1 tablespoon parsley, finely chopped
2 egg yolks
1/2 teaspoon anchovy paste
Salt and pepper
1 teaspoon capers, drained
Juice of one lemon
Combine all of the ingredients except the capers and lemon. Refrigerate until you are ready to serve.
Stir in the capers and lemon and serve on a lettuce leaf with toasted rustic bread.