Wine & Other Stories

Pistachio cakes and a New Zealand wine

Written by Veronica Lavenia

These gluten-free small cakes are a perfect appetizer. The flavor of Pecorino matches perfectly with the delicate crispness of pistachio and fresh oregano.

Bishop’s Leap 2021 by Saint Clair is our suggested pairing:  Intense aromas are highlighted on the nose, with a range of complex and fine quality aromas. Hints of fresh white flowers are accompanied by an effluvium of fruity scents: ripe peach, passion fruit, notes of papaya and a slight hint of citrus. It is completed with notes of freshly mown grass. For the full review click here.
Bishop's Leap 2021 - Saint Clair

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients for 10-12 serves
1 large egg
75 ml (3 fl oz) extra virgin olive oil 
100 ml (3½ fl oz) organic milk 
100 g (3½ oz) Pecorino cheese
Pinch of sea salt 
300 g (11 oz) brown rice flour, sifted 
15 g (½ oz) organic baking powder 
Fresh oregano, to taste Pistachio, to garnish 
  1. Preheat the oven to 180°C (350°F/gas 4);
  2. Beat the egg with the oil and milk. Add the Pecorino, salt, sifted flour, baking powder and fresh oregano and mix the ingredients together;
  3. Pour the batter into muffin molds, sprinkle the surface with pistachios;
  4. Bake for 15 minutes.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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