The tag line at Mateo is "Spanish Heart/Southern Soul". This dish, typically made with pine nuts, uses a southern ingredient like boiled peanuts in it's place. It works perfectly with Manzanilla Pasada from Sanlúcar. More specifically though, because of the extended time in solera and slight oxidation, this wine works because the boiled peanuts (which are boiled with ham) bring out the subtle nuttiness of the Sherry.
Ingredients
1/2 TBSP
Garlic, sliced thin
1 TBSP
Shallot, sliced thin
1 TSP
Guajillo chilli, sliced
2 TBSP
Boiled peanuts
1 TBSP
Cured ham, diced small
12
Little neck clams
4 oz
Manzanilla
1 TBSP
Extra Virgin Olive Oil
1/2 TSP
Lemon Juice
1 TBSP
Chopped Parsley
Directions
Sweet the garlic, shallot, ham and olive oil in a pan then add the boiled peanuts, clams, Sherry and guajillo.
Cover and cook until clams open.
Finish with extra virgin olive oil, lemon juice, parsley and salt as needed.
Michael Maller
,
Mateo Bar de Tapas
North Carolina
United States
Visit Website
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Michael Maller
,
Mateo Bar de Tapas
North Carolina
United States
Visit Website
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