Bodega La Carbonera 'Las Pisadas' 2016, Rioja, Spain
Bodega La Carbonera 'Las Pisadas' 2016, Rioja, Spain
You’re almost there! The La Carbonera project marks a new stage for the Rioja wines of Familia Torres. The estate is centred in the Rioja Alavesa, which is a unique vineyard with an important historical value thanks to ancient stone wine-presses. Located in Labastida, Familia Torres uses the natural land of the area to produce outstanding wines. Torres ‘Las Pisadas’ is a single-variety 100% Tempranillo made with grapes hand-collected from carefully-selected traditional bush vines. These vines are between 25 and 50 years old, spread among three areas at different heights. The result is a fruity wine, with fine notes of nuts and a spicy background. Lovely on the nose with ripe plum, crushed raspberry, anise, and dried wild herbs finishing long and velvety with liquid raspberry on the palate.
Trusted Expert Storage and Service Recommendations: Serve at 15-20 degrees Celsius in a universal glass.
Mushroom Tartlets
Serves 18
Recipe By Feel Good Foodie
Ingredients:
- 1 sheet puff pastry thawed according to package instructions
- 2 large onions chopped
- 4 tbsp olive oil divided
- ¼ tsp salt
- 1 tsp dark brown sugar
- 8 oz mushrooms thinly sliced
- 2 garlic cloves pressed
- 2 tbsps dried thyme
- 1 egg and 1 tbsp water beaten together
- ¾ cup Roth Cheese Grand Cru cheese shredded
Instructions:
- Preheat the oven to 400°F.
- In a large pan over medium heat, heat 2 tablespoons of olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms until caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18×9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centres of the pastries with a fork.
- Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24–36.
- Bake the tartlets until they’re golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.
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