The Wines of Chile

Foods

Chilean-Style Sopaipillas

Serves 12

Ingredients

9oz
zapallo squash
4¼c
all-purpose flour
1tsp
baking soda
1tsp
salt
10tbs
butter, melted
2c
canola oil for pan-frying

Directions

  • Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
  • Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
  • Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
  • Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

Wine Tip

Chilean Sauvignon Vert is the perfect complement to this dish.

Gambas Pil Pil (Prawns, Chilean Style)

Serves 6

Ingredients

10
cloves garlic, peeled and slightly crushed
½c
grape seed oil or olive oil
1½l
large shrimp, peeled and deveined
1
cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3tbs
pisco or brandy
 
salt to taste
 
cayenne pepper to taste
1
lime, cut into wedges, for serving

Directions

  • Place the garlic cloves and grape seed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
  • Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Wine Tip

Chilean Sauvignon Vert is the perfect complement to this dish.

Chilean Dobladitas

Serves 8

Ingredients

4c
all-purpose flour
1tsp
salt
2tsp
baking powder
½c
milk
1c
butter, melted
3tbs
butter, melted

Directions

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic.
  • Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter. Fold each circle in half and then in half again, into triangles; press firmly to seal the layers. Place the rolls on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.

Wine Tip

Chilean Sauvignon Vert is the perfect complement to this dish.