Third generation valley farmer, grape grower, and wine maker Demetrio Papagni has the flavor of the valley in his veins. His family legacy has been growing grapes for wine making which started back in Bari, Italy. Demetrio’s family dreamed of making fine wines and came to the Central Valley in 1912 and started on their American Dream. This tradition continues today and he is proudly the owner of Papagni Winery in Madera, California. In this section of The Flavors of The Valley Cookbook, I have taken local wines and paired them with main dishes, appetizers, and even desserts.
He’s stayed true to his Italian Roots by creating unique varietals such as the signature Alicante Bouchet. You can visit the wine tasting room on weekdays by appointment and all weekends. It is located at: 9505 Road 30 1/2 Madera, Ca 93636. They can be reached by calling:
(559) 673-5754. Or by going to his website: https://papagniwines.com/
Spice-Rubbed Salmon with Cucumber Relish & Capers
The bold spice rub works well with rich-flavored salmon and would also be tasty on pork. Serve with an angel hair pasta, mashed potatoes or even a spinach salad.
1 Tablespoon of brown sugar
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1 teaspoon of chili powder
1 teaspoon of paprika
½ teaspoon of salt, divided
¼ teaspoon of dried thyme
4 (6-ounce) salmon fillets, skinned
Extra virgin olive oil or Olive Oil Cooking Spray
2 cups of chopped cucumber
½ cup of chopped red bell pepper
¼ cup of chopped onion (red preferred or white onion)
2 Tablespoons of chopped fresh mint
1 Tablespoon of capers
1 Tablespoon of cider vinegar.
Directions: Preheat the broiler. Combine first six ingredients, ¼ teaspoon of salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil eight minutes or until fish flakes easily when tested with a fork. Combine ¼ teaspoon of salt, cucumber, and remaining ingredients; serve with fish. Yield: 4 servings (serving size: 1 fish fillet and about ½ cup of the cucumber relish)
Pairs well with Papagni Petite Syrah
2011 PETITE SIRAH
RED WINE
This generously proportioned rich and jammy wine has an exotic bouquet of black cherries accented with tobacco, black pepper, cocoa and anise. A touch of smoky oak rounds out the long and lush palate. Not a wine for the faint of heart! Pair it with roasted and grilled meats of all kinds, as well as pastas with bold red sauces. 750 ML ALC 14.5% BY VOL
Stuffed Bell Peppers
1 pound of lean ground beef
1 package (10 ounces) of frozen spinach, thawed and squeezed dry
1 egg
2 cups of cooked rice
1 cup of shredded Cheddar Cheese
5 Green bell pepper (or red, orange, yellow)
1 can (14 ounces) of tomato sauce, spaghetti sauce
Oregano, salt and pepper, sage, thyme (optional)
Directions: In a medium sized skillet, brown beef until completely cooked with no red showing. Drain. Place spinach, cooked beef, egg, and cooked rice in a large bowl and mix well with a spoon. May add oregano, sage, thyme, salt and pepper and onion flakes also may stir in tomato sauce. Grate cheddar cheese and mix into the large bowl with the rice sauce mixture, may reserve some cheese for topping. Next, wash and clean bell peppers, cutting off tops of peppers, and cleaning out the insides. Spoon rice mixture into peppers, top with extra cheese. Bake in a 350 degree oven for thirty minutes or until bell peppers are slightly tender.
2014 BARBERA
RED WINE
“This classic Italian variety from the Piedmont region is a well-structured fruit forward luscious wine. Our Barbera has aromas of blackberry, blueberry and elderberry wrapped in a bouquet of cedar, nutmeg, cola and a hint of clove. This Barbera is well balanced with bright acidity and supple tannin on a long smooth finish. Pairs well with spicy Italian pizza, peppercorn steak, glazed pork loin and stuffed bell peppers.” ~ Demetrio Papagni, Proprietor 750 ML ALC 14.8 BY VOL
Chicken Cacciatore
3 pound whole fryer chicken, cut into pieces and washed
½ cup of Extra-Virgin Olive Oil
¼ cup of flour for dredging
Garlic, 2 cloves, minced
2 Tablespoons of chopped fresh parsley
Dash of garlic salt, to taste
1 pinch of thyme
2 sage leaves, or 2 teaspoons of sage spice
1 sprig of rosemary
1 small can of Italian Stewed Tomatoes, chopped
1 small can of tomato sauce
1 jar of button mushrooms or 1 container of fresh mushrooms, washed and sliced
Directions: Cut and wash chicken pieces. Next, dredge the washed chicken pieces in flour to coat lightly. In a deep-frying pan, heat the oil over medium-high heat. Add uct pieces of chicken, sprinkle with garlic salt, cook until chicken has browned. Once browned, add the herbs and spices, as well as the tomato sauce, chopped tomatoes, and mushrooms. Cook on high heat for thirty minutes or until chicken is completely cooked.
Pairs well with Papagni Nero D’Avola or Papagni Zinfandel.
2013 NERO D’AVOLA
RED WINE
Our Nero d’Avola is medium bodied, fruity wine that showcases bright and fresh aromas of ripe strawberries and raspberries that lead to a super silky palate just exploding with ripe red berry expression. A beautiful everyday food wine that will pair well with light tomato based pasta sauces, pork chops, veal and its a great match for burgers and buffalo wings too! 750 MLALC 13.5% BY VOL
2015 ZINFANDEL
RED WINE
Our 2015 Zinfandel is grown at our Papagni Vineyard in Madera. Rich aromas of raspberry, black cherry, and dried fruit compliment a bouquet of anise, allspice, cedar and black pepper. Luscious flavors of plum and raspberry are wrapped in silky tannins and a smooth, warm finish. Serve with black-pepper steak, carnitas, or rosemary braised lamb shanks. 750 ML ALC 14.5% BY VOL
Aunt Rose’s Tallerina
3 Tablespoons shortening
1 Onion, minced
1 Pound ground round
1 Can, (26 ounce) tomato soup
1 (15-ounce) Can tomato sauce
1 Cup cold water
2 Tablespoons salt
2 Cups uncooked broad egg noodles
2 Cups canned corn
1 Can, (6 ounce) ripe pitted olives
1 Cup grated cheddar cheese
1 can, (4 ounces) mushrooms, pieces and stems preferred.
Directions: Melt shortening in a large pot on medium; add onions and cook until brown. Next, add meat and cook thoroughly. Add tomato soup, tomato sauce, noodles, water, and salt. Cover and cook over low heat for 10 minutes. Remove pot from stove and add corn, mushrooms, and part of the cheddar cheese. Stir and then pour mixture into a baking dish 1 x 8 ½ inches. Cover with remaining cheese, and bake at 350° for 50 minutes.
Papagni Wine Choice: Petite Sirah:
Pair with Papagni Wine such as Petite Sirah. Rich and jammy, the Papagni Petite Sirah has an exotic bouquet of black cherries, pepper, cocoa and anise. Goes well with richer pastas such as Tallerina and meats such as Corned Beef.
Wedged Tomato Salad with Fresh Mozzarella
4 red ripe vine tomatoes- cut into wedges
6 slices of Fresh mozzarella
½ cup of Balsamic Vinegar
¼ cup of Extra Virgin Olive Oil
1 Tablespoon of granulated sugar
Indian Malabar Peppercorns, twist shaker two times around
Dash of sea salt
1/2 teaspoon of Herbs De Provence
¼ teaspoon of Thyme
¼ teaspoon of Basil
¼ teaspoon of Rosemary
Directions: In a medium sized bowl, place tomato wedges, balsamic vinegar, sugar, extra virgin olive oil and all ingredients together, toss. Marinate the ingredients by placing in the refrigerator. There are many different varieties of tomatoes that make this salad tasty. You may use Grape Tomatoes, which are intensely sweet, however, they are smaller than a traditional ripe vine tomato and therefore don’t need to be cut into wedges. The Campari Tomato can be cut into slices or wedges and is the perfect balance of sweetness and acidity.
Papagni Wine Choice: Pinot Grigio
Drink Papagni Wine Pinot Grigio with a Chicken Mozzerella or a light and flavorful Wedged Tomato Salad.
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Things just taste better with wine, it is a fact that every great
cook knows. Cooking with wine is simply superb.
Inside The Flavors of The Valley Cookbook, you will find appealing
appetizers, mouthwatering main dishes, cheering cocktails, and
delightful desserts. http://www.ginameyers.com
Coming soon, Farm to Table: The Papagni Wine Cookbook, celebrating the seasons of the central valley with wine and food pairings. Central California’s San Joaquin Valley, living the legacy with pioneering farm families.
