2 large cloves of garlic
1 1/2 lbs lean ground beef
1/2 lb Roquefort cheese
1 T Worcestershire Sauce
1 t salt (go crazy and use a flavored salt)
1/2 t freshly ground black pepper
1 t Herbs de Provence
1 medium onion
2 T olive oil
6 burger buns
* Mince the cloves of garlic.
* Mix together in a large bowl the ground beef, Roquefort cheese and egg. I like to use my hands.
*Add minced garlic, Worcestershire, salt, pepper and Herbs de Provence and mix again with hands.
* Separate the meat mixture into 6 burger paddies, place on a dish. Add a couple of drops of Worcestershire to each prepared burger. Cover and let sit in the refrigerator for 2 hours or more.
* Slice the onion in rounds and sauté in 1 T olive oil until golden or grill.
* To cook, heat 1 T olive oil in the pan used to cook the onion and fry the burgers turning once.
Alternatively, grill the burgers turning once.
Lay a burger on a toasted bun, add sautéed onion, and layer on some delicious pickles from our house to yours.
Pour a glass of Pettrone Sangiovese, call your family to the dinner table, and enjoy!
* For the burgers, I use a ratio of about 1 part Roquefort, 3 parts ground beef.
* Having a party? Separate the burger mixture into 16 mini burgers and serve as sliders.
We are quite pleased with the response to our 2014 Rosato. As many of you have requested, we hope to annually release a rose´.
Several of you have asked how and what to serve with a rose´. I have happily experimented with a number of recipes and offer three (see attachment) tasty examples of foods which pair well with our Rosato. Of course, merely sipping the chilled Rosato is also a wonderful choice.
The rose´will continue to improve in the bottle well into next year and maintain its crisp, fresh qualities for at least two more with proper storage.
Coming in September is our excellent 2013 Sangiovese.
It was just a year ago that we replanted the vineyard with Sangiovese and Barbera vines. They have done quite well and are on their way to producing some great wines in a couple of years.