Agapé Restaurant
Take a trip… from the comfort of your kitchen!
Today we’re feeling a little bit Latin and heading for Italy, with a dish and cocktail by Charlotte Chalret and Gaetan Thabourin from the restaurant Agapé in Carcassonne.
They have created artichokes in the El Padrino style (Artichauts façon El Padrino) and a cocktail called, “Le Villa Loca” made with Calmel & Joseph Villa Blanche Chardonnay.
La Villa Loca Cocktail
Serves 1
Put in a mixing glass:
4 ice cubes
1 oz. Cranberry juice
1 tsp. peach or apricot jam
Lemon zest
Mix ingredients and filter into a spritz-style glass.
Add:
- 5-6 ice cubes
- 5 oz. of Calmel & Joseph Villa Blanche Chardonnay
- 1/4 of a lime
Mix again, and voila!
Chutney
1 large onion
50 grams of sugar
3.5 oz. Calmel & Joseph Villa Blanche Chardonnay
3.5 oz. cranberry juice
3 cloves
Freshly ground black pepper
- Slice the onion into 2 – 3mm rings.
- Mix all the ingredients in a small pan.
- Bring to a boil and let simmer on a low heat until most of the liquid has been absorbed.
- Let it cool, then chill it.
El Padrino Artichokes
Serves 4
8 small canned artichoke hearts
8 slices of Guanciale Sorrentino salumi or smoked ham
- Put the thin slices of Guanciale Sorrentino salumi or smoked ham between two sheets of baking paper and dry them in the oven for 20-30 minutes at 125° C.
- Put aside
- Rinse the artichokes
- Fry in oil at 180°C and remove when the artichoke leaves open.
- Place them head down on paper towel to remove as much oil as possible.
- Arrange the caramelised onion rings on a plate, with the artichokes interspersed with slices of crispy ham.
This post was done in partnership with the team at Calmel & Joseph winery who contributed the recipe. Reviews of the wine remain independent of the partnership.
