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Shiso Oil
Tempura Uni and
Shrimp
Shiso-Beef
and Spinach Stir Fry
Fusilli Pasta with Shiso-Tomato Sauce
Pino Maffeo’s
Tuna Tartar
with Shiso Oil and Nori Chips
WINE NOTES
Argiolas Vermentino: ‘Vermentino’ is a
white grape from Northwest Italy and the island of Sardinia. This wine has
crisp flavors of lemon peel, citrus and aromas of sea spray. Wonderful
acid and a light mouth feel make it a great foil for seafood and light
fare, especially with garlic.
Ascheri Dolcetto
D’Alba: An ‘everyday’ wine from the Piedmonte region of Italy with
soft tannins and cherry and berry fruits. This wine is organically farmed
and full of earthy tones. It’s great with simple pastas and various
tomato-based dishes. |
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Shiso
Oil
Makes approximately 3 cups
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3 cups packed shiso leaves,
stemmed, washed and spun dry (you can substitute basil or Thai basil)
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1/2 cup packed spinach leaves
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1 tablespoon sugar
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1 tablespoon minced ginger
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2 cups grapeseed oil
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Kosher salt and freshly
ground black pepper
Prepare an ice bath with
strainer. Bring 4 quarts of water to a boil, then salt the water until it
tastes like sea water. Add the shiso and spinach and blanch for 2 minutes
until soft but still very green. Immediately transfer shiso and spinach
to an ice bath and chill. Squeeze out all excess water and transfer to a
blender. Add sugar and ginger and blend on high speed, adding the oil in a
steady stream. Season with kosher salt and freshly ground black pepper
and check for flavor. Puree should be green and smooth. When room
temperature, store in an air-tight jar.
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