1 tablespoon minced garlic
2 yellow onions, sliced
4 heads fennel, cored, sliced
1 teaspoon ground, toasted coriander
1 cup sour cream
1 cup celery, cut into 1/8-inch dice
6 whole wheat pitas made into pita chips*
Extra virgin olive oil for cooking
Kosher salt and freshly ground black pepper to taste

Coat a large wok or sauté pan over medium heat lightly with extra virgin olive oil and add garlic, onions and fennel. Season with kosher salt and freshly ground black pepper. Sauté until vegetables are caramelized, about 10-15 minutes. Transfer caramelized veggies to a food processor, add coriander and sour cream and puree smooth. Fold in celery and serve warm with chips.

*To make pita chips: Preheat oven to 200 degrees. Cut pita chips into triangles and separate the top and bottom layer to create 2 triangles. Place triangles on cookie sheet and season with salt and pepper. Bake in oven for about 2 hours, until crispy.


WINE NOTES

Bichuwajo Jizake Sake

Similar to a mineral-rich Sauvignon Blanc, this sake has a slightly herbed fragrance and a touch of overripe banana. A delicate sake; light, smooth and complex.

2003 Gramona Gran Cuvee Cava
From Penedes, Spain, a blend of Xarello, Macabeo and Chardonnay. Gramona is one of the last-remaining family-owned Cava houses of the Penedes. Aged for 30 months, which is one of the longest aging regimens for dry cava in the Penedes. Vibrant pear and lemon zest aromas, with hints of minerals and white flowers. Flavors of green apple and pear, with a bright, long finish. Pairs very nicely with David Pasternack’s Tuna Crudo.

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  >>This recipe appears in Episode #507.
  
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