WINES 101 with Patricia Cornwell

AUGUST 2010:

HUMMUS & HUMMUS PIZZA With 2009 Giusti Lacrima Rosé di Settembre & 2008 Bodegas Franco-Espanolas Diamante

2009 Guisti Lacrima Rosé di Settembre: An eye-catching, vibrant pink. The grape here is Lacrima di Morro d'Alba, a lovely indigenous variety - Lacrima means 'tear', although rosé fans will be all smiles savoring this easy-to-love, value-packed pink. Aromas of wild strawberry, pomegranate and tropical fruit enjoin the senses, replaying beautifully on the palate. This refreshing rosé is built for food. My note: Terrific intensity of flavor without weight. Cranberry and cherry intermingle with tart cherry. Delicious! Food matches: pasta salad, spiced salami, prosciutto.

2008 Bodegas Franco-Espanolas Diamante: This wine is produced with Viura and Malvasia grape varieties. Pale, yellow and very brilliant color. Highly persistent. It is a very pleasant Mediterranean type semi sweet white wine with intense fruity aromas and complex and elegant bouquet. Pairs well with most Spanish and Mediterranean cuisine.

RECIPE: HUMMUS/HUMMUS PIZZA

INGREDIENTS:

1 16 oz. can of chickpeas or garbanzo beans
1/4 cup water
3 - 5 Tablespoons lemon juice (depending on taste)
1 1/2 Tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon paprika

TOPPING INGREDIENTS:

6 - 8 oz. Calamata olives
4 ea Plum tomatoes, diced
1 small bag of baby spinach
2 ea yellow or red bell peppers, roasted
8 oz. Feta cheese
3-4 pita bread pockets

PREPARATION:

Drain can and rinse thoroughly. Combine remaining ingredients in blender or food processor. Add 1/4 cup of water. Blend 3-5 minutes on low until thoroughly mixed and smooth.

Place in a serving bowl, sprinkle with paprika and set aside.

TO ASSEMBLE PIZZA:

Using a butter knife, spread a generous layer of hummus onto the inside of the pita bread. Place a small handful of baby spinach on top of the hummus. Try to distribute it evenly over the surface of the pita bread.

Do the same with the remaining topping items.

Bake on 350°F for 5 - 7 minutes, or until spinach is wilted and the pita bread is crispy. Experiment with amount of toppings and type of toppings you want to use.