Page 110 - WINE DINE AND TRAVEL FALL 2024 SPAIN
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bread topped with lightly best was yet to come,
salted ripe tomato driz- starting with “Media ten-
zled with olive oil and a era machada." This deli-
big slice of white sausage. cious dish, new to us,
We followed that with an featured thin slices of
order of sweet pimientos slow-cooked pork shoul-
asados–red peppers der served like carpaccio
roasted until tender and sprinkled with salt, olive
slightly charred, then oil, and hard-boiled quail
mixed with olive oil and egg. Ron’s favorite was
sweet onion. I didn’t think we could put last served - an artfully plated silky
a dent in the large serving, but it was foie pate. Sliced grapes stacked like a
devoured before our next dish ap- cluster and a strawberry “flower” sat
peared. amid swirls of balsamic syrup. Both
As good as the peppers were, the dishes paired well with the crisp white
wines our friendly server suggested.
110 WINE DINE & TRAVEL MAGAZINE FALL 2024
