7 summer recipes that go perfectly with white wine
Summer is here! And to kick off the season, everyone is in the mood for summer recipes to cool off and keep on enjoying good food, just as we do all year round. That’s why, here at El Coto, to celebrate our #WhiteWineSummer, we’ve got 7 summer recipes that go perfectly with white wine for you. Which wine? All of them! Which course? Even dessert!
They will really whet your appetite...
1. Andalusian Gazpacho + El Coto Blanco
- 1kg ripe tomatoes
- 1 Italian green pepper
- 1 cucumber
- 2 cloves of garlic
- 40g stale bread
- 3 tablespoons of vinegar
- 1 glass of water
- 5 tablespoons of extra virgin olive oil
- Salt to taste
- Toppings: cucumber, tomato, onion, etc.
- Wash andcleanthe vegetables.
- Chop the vegetables and put them into a blender or food processor. Add the oil, vinegar, salt, bread and a little water. Blend at full power.
- If it ends up a little thick, add a little more water.
- Optional: you can strain it if you end up with lumps.
- Store it in the fridge and enjoy it nice andcool, topped with diced cucumber, tomato and onion.
2. Pasta salad with sun dried tomatoes and cashew nuts + El Coto Selección Viñedos Sauvignon Blanc
- 320g dry fusilli
- 100g sun-dried tomatoes in oil
- 150g feta cheese or farmer cheese
- 20g cashew nuts
- Rocket or lettuce to taste
- Extra virgin olive oil and salt to taste
- Cook the pasta according to the instructions on the pack.
- Rinse it off with cold water and store it in the fridge while you prepare the rest of the salad.
- Chop the cashew nuts, dice the cheese and slice the sun-dried tomatoes. Of course, you can add other ingredients such as onion.
- Create a base of rocket or lettuce in a bowl.
- Add the cold pasta and the rest of the sliced ingredients.
- Add salt to taste and a generous dash of extra virgin olive oil. Toss the salad... And it’s ready to eat!
3. Roe venison stew with potatoes and button mushrooms + Coto de Imaz Reserva Blanco
- 1kg diced roe venison
- 2 cloves of garlic
- 2 onions
- 200g button mushrooms
- 3 potatoes
- 1 glass of brandy
- 1 glass of red cooking wine
- Olive oil
- 2 bay leaves
- Parsley, pepper, garlic powder, salt and flour.
- Mix the chopped garlic cloves, bay leaves, wine and brandy into a large dish, submerge thedicedroe venison and leave it to marinate in the fridge for approximately 12 hours.
- Remove the meat and drain, keepingthe marinate.
- Season the meat, coat in flour and brown the chunks in a large pot.
- Remove the meat and, using the same oil, add the onion, the marinade with the garlic and a little parsley.
- Add the meat and leave it to stew on a low heat. If it needs more water, add stock or water.
- While the meat is cooking, dice the potatoes and fry, and sauté the mushrooms.
- When they’re ready, add them to the pot with the meat and leave them to cook for a further 5 minutes. It’s just delicious!
4. Stuffed tomatoes + Coto Mayor Sauvignon Blanc
- 2 tomatoes
- 2 boiled eggs
- 2 cans of tuna, drained
- Slice the top off the tomatoes and seed, leaving the skin on. Add salt
- In a bowl, add the drained tuna, the boiled eggs and the mayonnaise. You can add other ingredients to taste, such as capers, olives or prawns.
- Sutff the tomatoes with the mixture.
- Leave to chill in the fridge for one hour and it’s done! It couldn’t be easier
5. Seafood and rice stew + 875 m Chardonnay
- 180g bomba rice
- Fish or seafood stock
- 2 tomatoes
- 1 green pepper
- 5 cloves of garlic
- 200g mussels
- 200g clams
- 200g king prawns
- 200g squid
- Cook the mussels and clams (to open them) in one pot, and the heads and tails of the king prawns in another pot, then combine the broths.
- Sauté the garlic, the finely chopped pepper and the tomatoes.
- In a saucepan or a paella pan, add olive oil, squid and the sautéed vegetables. Stir well and add the rice and stock. Measure out one part rice to four parts stock.
- Cook on a medium heat, and 15 minutes later, add the king prawns, clams and mussels.
- After five minutes, or whenever it’s as creamy as you want it to be, turn off the heat and leave it to rest.
6. Albóndigas de rape y langostinos + El Coto Verdejo
- 500g monkfish
- 200g king prawns
- 300ml fish stock
- 1 onion
- 1 egg
- 1 glass of white wine
- Finely chop the following ingredients and mix in a bowl: monkfish, king prawns, half and onion and parsley. Once, mixed, beat an egg and add it to the bowl along withbreadcrumbsand salt. Mix again.
- Shape the mix into balls and roll them in flour. Fry them in a good amount of oil. You can eat them as they are, without any sauce, or even shape them into mini burger patties.
- To create a sauce, sweat off the other half of the onion, diced, and once it’s cooked through, add the glass of white wine.
- Once the alcohol has cooked off, add the fish stock and the meatballs.
- Leave it took cook until the sauce thickens, and it’s ready to serve.
7. Cheesecake + El Coto Semidulce
- 200g biscuits
- 80g butter
- 100ml single cream
- 500g cream cheese
- 300ml milk
- 170g sugar
- 2 sachets of gelatine mix
- Fruit jam to taste
- Crush the biscuits into very small pieces, almost into a powder.
- Add the melted butter and mix well.
- Add the mixture the cake tin you are going to use and press it down firmly. Leave to chill in the fridge.
- While it is cooling down, boil the cream, milk, sugar and cheese. Stir constantly, and when it has all come together, add the sachets of gelatinemix.
- Take the biscuit base out of the fridge and carefully pour the mixture over it. Leave it in the fridge for at least 8 hours.
- Take out of the cake tin and add the jam on top, or any red berries that you like.