Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Wintery whites and weekend pasta



Red wine and stews are synonymous with winter, but really, if you are clever about your selection, so is white wine and pasta! Try our recipe for a moreish vegetarian tagliatelle with one of our Chenin Blanc wines and warm up this winter!

Recipe for Basil Pesto and Ricotta Tagliatelle

Ingredients

Serves 4

  1. 250 ml tightly packed basil leaves
  2. 250 ml grated Parmesan cheese
  3. 125 ml toasted cashew nuts
  4. 100 ml lemon olive oil

Salt and pepper

500 g fresh tagliatelle

4 tablespoons basil pesto

250 g ricotta cheese

Grated Parmesan cheese

2 tablespoons freshly chopped parsley and basil

2 tablespoons butter

Extra drizzle of lemon-infused olive oil

Method

For the basil pesto:

Combine all the ingredients 1 – 4 in a food processor and blend until the correct consistency.

Bring a pot of salted water to the boil.

Drop the fresh tagliatelle into the water and cook at a rolling boil for 4 – 6 minutes or until al dente.

Once cooked, remove from the water and place straight into a serving bowl. Ladle 120 ml of the starchy pasta water onto the pasta. Add the basil pesto, ricotta, good quality Parmesan, herbs and butter.

Mix the pasta well until the cheese and butter are melted and resemble a slightly creamy sauce.

Season with salt and freshly ground black pepper.

Drizzle a generous amount of lemon-infused Morgenster Extra Virgin Olive Oil to finish, as well as more Parmesan.

If you enjoy a serious white, try our 2016 Culinaria Chenin Blanc or otherwise opt for the recently released 2018 Leopard’s Leap Chenin Blanc from our Classic range.

 

Upcoming Events

18 April 2019
  • South African Table
South African Table
12:00
20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]