Wine Varietal: Cabernet Sauvignon
Simple al fresco dining with authentic Italian-inspired fresh ingredients.
1 bag NatureSweet vine ripened cherry tomatoes, rinsed and stemmed
1/4 cup Sutter Home Cabernet Sauvignon
3 Tablespoons Colavita Extra Virgin olive oil
1/4 cup sugar
2 cloves garlic, minced
1 teaspoon Tobasco Chipotle Pepper Sauce
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
2 pounds ground chuck
1/3 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1 clove garlic, minced
1 1/2 teaspoon kosher salt
3/4 teaspoon fresh cracked black pepper
Charred Green Bean-Red Pepper Medley
2 Tablespoons Colavita Extra Virgin olive oil
8 ounces fresh, thin green beans, stem ends trimmed
1 large red bell pepper, cored, seeded and cut into 1-inch thick strips
1/2 teaspoon kosher salt
1 teaspoon lemon zest
4 ounces crumbled ricotta salata
Vegetable oil for brushing the grill
6 foccaccia rolls, split
12 large fresh Genovese basil leaves
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make the Pomodoro Marmellata, place cherry tomatoes, wine, olive oil, sugar, garlic, pepper sauce, salt and pepper in a large fire-proof skillet. Place on grill rack and stir untl sugar is dissolved. Bring to a simmer, stirring occasionally for 30-40 minutes, or until most of liquid is reduced and tomatoes have the consistency of marmalade. Set aside to cool slightly.
To make patties, in a large bowl combine the ground chuck, red onion, parsley, garlic, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Form into 6 patties. Cover and refrigerate.
To make Charred Green Bean-Red Pepper Medley, place olive oil in a large bowl. Add green beans and pepper strips and toss until well coated. Place in pre-heated grill basket. Cook 9-11 minutes, or until evenly lightly charred. Transfer to bowl. Sprinkle with salt and lemon zest;Toss. Stir in ricotta salata. Set aside at room temperature.
Brush the grill rack with the vegetable oil. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 – 7 minutes each side for medium. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Remove the patties and rolls.
To assemble the burgers, spread the Pomodoro Marmellata on the cut sides of the rolls. Top each roll bottom with a patty, equal amounts of the Charred Green Bean-Red Pepper Medley and 2 basil leaves. Add the roll tops and serve. Makes 6 burgers.
*May be found in most supermarkets and Italian salumerias – Cow’s milk cheese made from ricotta, dried and salty.