3 pounds Swiss chard, large stems discarded
3 tablespoons extra-virgin olive oil
6 medium leeks, white and tender green parts only, sliced 1/4 inch thick
3 garlic cloves, minced
6 tablespoons unsalted butter
2/3 cup all-purpose flour
1 quart whole milk
1/2 cup shredded Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
Step 1: In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.
Step 2: Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.
Step 3: Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.
Step 4: Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.
With it's subtly creamy texture and bright citrus & apple notes, our 2019 "FRV" Chardonnay complements the cheesiness of the gratin while creating delightful contrast in the acidity.
This Food & Wine recipe is best paired with our newly released 2018 Mother of Pearl Chardonnay
3 quarts water
2 tablespoons plus 1 teaspoon fine sea salt, divided, plus more to taste
1 pound unshelled fava beans or 1 cup frozen shelled favas or edamame
1/3 cup plus 1 tablespoon olive oil, divided
4 (1/2-inch-thick) rustic bread slices or pain au levain slices, cut from the center of the loaf
1 cup fresh whole-milk ricotta cheese
1 teaspoon finely chopped fresh tarragon, plus whole tarragon leaves, for garnish
1/8 teaspoon black pepper
1. Bring 3 quarts water to a boil in a large stockpot over high. Stir in 2 tablespoons salt. Shell fava beans; add beans to boiling water. Cook until tender, about 4 minutes. Using a slotted spoon, immediately transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well. If using shelled fresh beans, peel and discard skins from beans. Stir together peeled beans, 1 tablespoon oil, and 1/2 teaspoon salt in a small bowl. Set aside.
2. Preheat grill to medium-high (400°F to 450°F). Brush bread slices evenly on both sides with remaining 1/3 cup oil. Place on unoiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side.
3. Stir together ricotta, chopped tarragon, pepper, and remaining 1/2 teaspoon salt in a small bowl; spread seasoned ricotta evenly on 1 side of each toast slice; top evenly with dressed favas. Cut toasts in half on an angle; arrange on a serving platter. Season with salt, and sprinkle with tarragon leaves.
3 pounds fava pods (about 2 cups shelled)
6 ounces Pecorino Toscano or other young pecorino cheese
1/4 cup spring onions, thiny sliced
1 1/2 teaspoons dried oregano
Pinch of red pepper flakes
3/4 teaspoon cracked black pepper
3/4 cup extra virign olive oil
1 tablespoon white wine vinegar
1 tablespoon dry white wine
3 tablespoons finely chopped flat-leaf parsley
1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.
2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.
3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas.
4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.