From our August/September 2018 issue, Chef Rossi shares recipes for three perfect dishes to pair with rosé.
As a teen on the Jersey shore, I thought rosé only came one way: cheap, sickeningly sweet, and meant to be consumed on the beach by passing a large glass jug around. But on my first trip to Spain, I noticed everyone ordering rosé. I relented and got a glass, too. Surprise! It wasn’t the sugar sweet backwash of my childhood; this pale pink wine was dry and crisp with just a hint of fruity tang. What’s not to love? It pairs superbly with these end-of-summer dishes.
Simply Lovely Veggie Pasta
Cut one head of cauliflower into small florets. Grab a zucchini or two and cut into rounds. Toss cauliflower in olive oil, salt, and fresh ground pepper; repeat with zucchini. (Asparagus, red onion, summer squash, and mushrooms work great too!) Lay cauliflower on a baking sheet and roast at 375 degrees for 30 minutes—you want it nice and brown. Lay zucchini on another baking sheet and roast for 10 minutes. Toast a handful of pignoli nuts in a dry pan until slightly brown.
When you’re ready to eat, boil your favorite pasta and drain, reserving some of the water. Toss the pasta hot in a bowl with your veggies, a good drizzle of olive oil, the pignoli nuts, salt and fresh ground pepper, and a handful of grated Parmesan cheese. Add a few good drizzles of the pasta boiling water, too. To enjoy the dish cold, cool the pasta off in cold water, drain, and repeat the above, adding a little drizzle of balsamic vinegar as well.
Sweet and Crunchy Baby Kale Salad
Wash and dry a few bunches of baby kale (maybe 10 oz. or so). Make a dressing out of one plop of Dijon mustard, one plop of honey, a good squeeze of fresh lemon juice, a few drizzles of apple cider vinegar, and then whisk in twice as many drizzles of olive oil. Season with sea salt and fresh ground white pepper. Dress your kale and toss in a handful of halved, seedless red grapes and a handful of toasted walnuts. (Other combos to try: sundried cranberries/toasted almonds, sultanas/toasted pepitas, sliced pear/toasted sunflower seeds.)
Mix equal parts molasses and a hearty, grainy mustard. Cut salmon filet (skin removed) into serving portions (6 oz. is a good size). Brush salmon with olive oil, salt, and pepper, and sear in a hot skillet (preferably cast iron) until it’s nice and brown on each side. Brush with molasses-mustard glaze and put in the oven at 400 degrees for a few minutes. A final sprinkle of salt and you’re good to go.
By Chef Rossi
Photographed by Emily Hawkes
Food Stylist: Hadley Hauser
This article originally appeared in the August/September 2018 print edition of BUST Magazine. Subscribe today!
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