Cooking For Pinot

Prosciutto Wrapped Ahi Tuna Loin
Parsnip Puree
Candied Kumquats
Pinot Noir Star Anise Reduction

Prosciutto Wrapped Ahi Tuna Loin
2 6 oz pieces of Ahi tuna
4 slices of thinly sliced Parma ham

Method: Thinly slice Parma ham. Lay ham flat on surface and wrap Ahi tuna tightly. In a hot pan, saute prosciutto wrapped tuna loin on all sides until crisp.

Parsnip Puree
8 oz of parsnip, peeled and chopped
1 garlic clove smashed
Salt and pepper to taste

Method: In a stainless steel pot combine parsnip, garlic and cream, cover and cook for 20 minutes at low heat. Transfer to a blender and puree until smooth.

Candied Kumquats
8 oz sliced kumquats
1 cup sugar
1.5 cup water
2 star anise
1 cinnamon stick

Method: Combine all ingredients and bring to a boil and then cool down to room temperature.

Pinot Noir Reduction
4 cups Pinot Noir
1 thyme sprig
2 shallots
2 garlic cloves
3 star anise
4 oz butter

Method: In a stainless steel pan reduce wine with all the ingredients except the butter. Reduce until almost dry. Whisk in the butter a small amount at a time, then when all the butter is emulsified, strain and keep warm.