A gorgeous friend with valid passport and plane tickets to visit Spain wanted to sample Cavas before embarking on her adventure. We organized an evening of tapas to complement the delicious Spanish sparkling wine, and had a wonderful time sipping and sampling.
SMOKED SALMON AND ASPARAGUS TOASTS
Shave raw asparagus lengthwise with a peeler. Season Greek yogurt with toasted caraway seeds. Spread over pumpernickel toast. Top with smoked salmon and asparagus. Season with salt and pepper.
Recipe adapted from Bon Appetit, April 2013
3/4 cup flour
1 1/2 cups grated Manchego cheese
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup water
2 tablespoons plus 2 teaspoons olive oil
Heat oven to 375F.
In a food processor, combine the flour, 1 cup of the cheese, the baking powder and the salt and process to blend. Add the water and 2 tablespoons of the oil and pulse until a moist, crumbly dough forms.
Roll out the dough very thin on the back of a cookie tray. Using a fork, prick the dough all over. Rub the remaining 2 teaspoons of oil over the dough, then sprinkle the remaining 1/2 cup of cheese and finishing salt over it.
Bake for about 15 minutes, or until the cracker is a pale golden color. Cool completely on the baking sheet, then break or cut into pieces.
FINGERLING POTATOES WITH SMOKY AIOLI
3 pounds fingerling potatoes
2 egg yolks
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 cup vegetable oil
1 teaspoon sweet smoked paprika
2 tablespoons chopped fresh parsley
In a large saucepan, cover the potatoes with water. Generously season with salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.
Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with salt.
Heat oven to 400F, bake potatoes until completely tender and lightly browned in spots. Sprinkle potatoes with salt and parsley. Serve with the smoky aioli.
Recipe adapted from Food and Wine, January 2013
PROSCIUTTO WRAPPED ROASTED ASPARAGUS
10 asparagus spears, trimmed
1 tablespoon olive oil
salt to taste
2 tablespoons grated parmesan cheese
5 slices of prosciutto
Heat oven to 450F.
Arrange asparagus on a baking sheet, drizzle with olive oil and season with salt to taste. Toss to coat the asparagus evenly with oil. Sprinkle grated cheese over the asparagus and bake for 7 minutes. Cut prosciutto slices in half, transfer 2 asparagus spears onto a short end of each slice of prosciutto. Roll the prosciutto around the asparagus. Return the asparagus to the baking sheet and roast an additional 5 minutes.
Recipe adapted from Bertolli