Flight Nights - Returning Soon!
Wine and Food Pairings by chef and winemaker Pietro Buttitta
Please join us for our Flight Night wine dinners, where Rosa d’Oro winemaker and chef Pietro Buttitta creates a multi-course meal around a unique theme or region thoughtfully paired with our wine. These unique explorations of food and wine are intellectually engaging as well as tasty, often utilizing historical recipes or forgotten techniques that underscore the distinctive nature of the wines. Wine club members receive priority seating.
Pistachio Olive Oil Cake
3 oz. coarse grain rice flour
8 oz. unsalted shelled pistachios – skins removed as much as possible. I like to use about half-and-half untoasted bright green for color and half toasted for flavor
3 oz. all purpose flour
1 tsp. baking powder
good pinch salt
6 oz. extra virgin olive oil
4 oz. barely melted butter
4 whole eggs
9 oz. sugar
zest of 1 lemon and 1 orange, plus juice of one half lemon
9” springform pan, placed on baking sheet
Bake at 300F for approx 70 minutes. Cake will remain soft and a toothpick may not come out completely clean, but it will firmly set. Use the jiggle test primarily. Do not remove from pan until completely cool, approximately 12 hours.
Combine rice flour, pistachios, flour, baking powder, and salt in food processor and process until finely textured but still about somewhat chunky and textured.
Mix barely melted unbroken butter with olive oil. Whip eggs in kitchen mixer with a balloon whisk, gradually reaching high speed while slowly adding sugar. Whip on high for three minutes to ribbon stage. Turn speed to medium and very slowly add oil/butter mixture as if making aioli – be sure to maintain the emulsion thought it may collapse depending on the butter, but that is ok. Add juice, zest, and then gently fold in pistachio mixture from food processor.
Pour into well-buttered springform pan and bake as indicated above.