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Holiday Open House, December 10th and 11th noon to 5 pm!
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It's like you're worlds away... once you settle in by the fire here at Pescatore Estate Vineyard and Winery. Just minutes from downtown Newcastle, our family-owned estate is 15 acres of beauty and tranquility.
Founded in 1997, our vineyard and winery are mainly operated by myself and my wife Pat, with additional help from our sons Tim and Steve, and their wives Misti and Noelle.
Whether you're a connoisseur or just beginning to learn about the wonderful world of wine, we hope you'll find Pescatore Vineyard and Winery is a great place to be. If you're interested in visiting, please contact us to make an appointment.
Sincerely,
David Wegner & Family
Recipe Archives...
The Cooks Corner

Party Steak Spiral - 6 to 8 servings
Marinade:
1/2 C olive oil 1T chopped parsley
1/4 C red wine vinegar 1/ tsp ground pepper
2 cloves garlic, minced
Steak:
1 (1 1/4 lb) flank steak butterflied 24 basil leaves
2 roasted red bell peppers cut in quarters 3 T Parmesan cheese
3 T chopped parsley, divided pepper to taste
6 -8 thin slices of proscuitto
Marinate steak 2 - 8 hours
Remove steak from marinade -reserve marinade - place steak on foil. Place peppers on steak. Sprinkle with 1 T parsley & cover with proscuitto. Layer basil leaves over proscuitto, sprinkle with Parmesan, 2 T parsley & pepper.
Lift steak away from foil, roll tightly from the long side as for a jelly roll. Tie the steak every 2-3 inches with kitchen string.
Place steak in a shallow baking dish & pour the reserved marinade over. Bake to desired doneness, basting twice during cooking,
Bake @ 400/30 -45 min. (medium rare -medium).
Let stand 15 minutes before slicing. Cut into 1/2 inch slices, removing string as you cut. Arrange on a platter or individual plates.
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