Linguini Tossed with Sun Dried Tomatoes, Prosciutto and a Rich Cream Sauce
Makes 4 servings
~1/2 cup evaporated fat free milk
~1/3 cup loose-pack frozen peas
~1 large egg
~1/4 cup chopped red bell pepper
~2 slices prosciutto
~1/3 cup freshly shredded parmesan cheese
~1/3 cup sundried
(9oz) package linguini

Cook evaporated milk, peas, egg, bell pepper, sundried tomatoes and crush red pepper in medium saucepan, stirring frequently, until mixture is slightly thickened (do not boil). Stir in prosciutto and half of cheese; heat through. Prepare pasta according to package directions. Toss pasta with sauce. Sprinkle with remaining cheese. Serve immediately. Recommended wine pairing: Oak Vidal Blanc

Oak Vidal Chicken
By Lori Anewalt
~1 whole chicken
(not hot)
~salt & pepper
~6 cloves of crushed garlic
~Clover Hill Oak Vidal Blanc

Rinse chicken. Salt and pepper well and add the paprika. In the bottom of the pan, add 1.5 to 3 cups of Oak Vidal Blanc wine. Add 6 cloves of crushed garlic. Allow chicken to sit breast side down for at least one hour. Keep chicken breast side down and bake at 325 degrees for first 45 minutes. (This will make the white meat really juicy). Turn chicken over and continue baking for another 45-60 minutes. Enjoy!

Scallops and Shrimp in Bacon
A wonderful appetizer or hors d'oeuvre
For an excellent pairing, try Clover Hill's Oak Vidal Blanc
~Scallops and / or shrimp
~strips of uncooked bacon cut into 1/2 pieces

Roll up a scallop or shrimp in a half size piece of bacon. Secure with a toothpick. Broil until bacon is done and seafood is opaque.



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