Let them eat cake!

Shooting the cake is on every wedding photographer’s checklist. It’s always fun to see the amazing creativity involved with this traditional nuptial confection. These are a few of my favorites. And I don’t think I was able to taste a single one of these come to think of it. By the time the cake is cut, dancing is in full swing and I’m usually shooting the dance floor by then. Pour a cup of coffee and enjoy…

 

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Rioja Rosado Pairing—Spring Orecchiette

This recipe assignment for Rioja wines was a lot of fun. For more info go to www.vibrantrioja.com

“Spring Orecchiette”

This is a dish that is easy to throw together at the last minute, but also can be made ahead of time and served room temperature—it’s always a crowd pleaser and great for entertaining. The grassiness from the parsley and the saltiness from the sheep’s milk cheese make a fantastic companion to a Rioja Rosado. Note: if you can’t find orecchiette, you can substitute fusilli, penne, rigatoni, etc. The olive oil you use to dress the pasta should be the best you can find, it is the element that will bring everything together. Serves 6-8 as a first course or side dish.
Ingredients:
1 lb orecchiette
1 cup walnut halves
3/4 cup parsley, roughly chopped
1/2 lb ricotta salata, shredded (about 1 cup)
1/2 cup extra virgin olive oil plus two tablespoons
salt, to taste

Instructions:
1. Over medium high heat toast walnuts in heavy bottomed skillet, tossing occasionally to ensure even browning, about 3 minutes. Transfer toasted walnuts to a bowl and salt immediately. Set aside.

2. Cook orecchiette about 11 minutes, or until al dente, in pot of well-salted water (salty as the sea!) that has reached a boil.

3. Once cooked, drain pasta immediately. Transfer to bowl and toss well with 1/2 cup olive oil.

4. When ready to serve, garnish pasta with walnuts, ricotta salata and parsley. Toss well and finish with remaining two tablespoons olive oil.