Ca'Momi Heartcraft Sparkling Rose & Spring Rolls
Nama Harumaki & Ca'Momi Rose
Gorgeous spring rolls with just a few, simple ingredients. They are a great addition to everyday meals and an excellent appetizer for parties and entertaining. Using prepacked boiled shrimp and cooked chicken will save you some time to concentrate on the all important fold and roll technique for prefect presentation. Paired with Ca'Momi Sparkling Rose, you have a great way to start off an evening.
■Ingredients
(4 people/cooking time: 15 minutes)
4 sheets of rice paper
16 small boiled shrimp
A cooked chicken 50g
A 20g of dry vermicelli
A 1/2 cucumber
A 2 leaves of sunny lettuce
A Coriander leaves
Thai Sweet chili sauce for dipping
■ Instructions
1. Boil the vermicelli and drain under cold water. Cut the chicken into pieces by hand. Cut the cucumber into strips and tear the sunny lettuce into pieces.
2. Quickly dip a sheet of rice paper into a bowl of water and then place it on top of a damp kitchen paper towel.
3. Place quarter amount of [A] horizontally on the front part of the rice paper nearst you and line up 4 shrimps direclty in back. Fold of the left and right sides of paper at a right angles to the inside and, while pressing down on the ingredients in front of you, roll the rice paper from the front to the back. Fold in and roll up the shrimp as you roll them in. Make the remaining 3 in the same way.
4. Cut in half and serve with sweet chili sauce for dipping.
■ Tips
After dipping the rice paper in water, wrap it quickly. The key is to roll the rice paper tightly, pressing down on the ingredients. By lining up the shrimp at the back of the roll and wrapping it up last, the shrimp will come to the surface and create a colorful finish.
Mentioned in this blog
Pinot Noir and Chardonnay come together in this Rose blend delivering a refreshing Prosecco style sparkler for any occasion.
Ca’ Momi is built on Napa Valley soil, but the roots extend to soulful Italian tradition. Founders Valentina Guolo-Migotto, Dario De Conti and Stefano Migotto all grew up in Italy, where the community comes together around the table. They brought this tradition to Napa Valley with all the fiery passion you’d expect from three Italians.
Dario grew up on his family’s farm in Veneto, Italy. He began formal education in enology at age 14, and ten years later received his Masters’ degree in winemaking. Dario funded his decade of tuition payments by working at his family’s pizzeria, where he learned the fine art of the pizzaiolo and ignited a lifelong passion for pizza. He also found inspiration in Italian wine culture, which treats wine as a joyful part of everyday life, rather than something to show off or put on a pedestal. After eight years of crafting wine in Italy, Dario brought his zero-pretension winemaking to Napa Valley, where he partnered with Valentina Guolo-Migotto and Stefano Migotto to launch Ca’ Momi in 2006. He pours his playful spirit and loving intention into every heartcrafted wine he makes.
Stefano is a third-generation vintner and distiller from Abano Terme in Northern Italy. He grew up helping in his family’s winery from the time he could walk and eventually took over its leadership. After earning an enology degree from Scuola Enologica di Conegliano, Stefano moved to the United States with 12 years of winemaking experience and a taste for new adventures. He spends most of his time at the winery running production and geeking out on wine equipment. His commitment to authentic, soulful winemaking is surpassed only by his dedication to his children.
Valentina was raised in the Veneto region of Italy, but in 1997 packed her bags for California with an entrepreneurial twinkle in her eye. As Chief Evolutionary Officer, Valentina leads the winery’s local and international charitable initiatives.
Ask any Italian the secret to good cooking and you’ll get the same answer: quality ingredients. Winemaking is the same… you have to start with great fruit to make great wine. Ca' Momi estate vineyards are the backbone of their wines, along with sourcing high-quality fruit from outstanding sites in the Napa Valley AVA. The Crescendo Vineyard in Los Carneros is an organically farmed estate vineyard. Napa Valley’s Los Carneros sub-appellation has some of the oldest, most highly prized vines in the area. The ten and a half acre old-vine Crescendo estate vineyard is still rocking Pinot Noir originally planted by Napa pioneer Kent Rasmussen, in the early 1970s. Vintners all across California have sought out budwood from these “Rasmussen clone” vines, hoping to inject a bit of their magic into other vineyard sites. Cercando Vineyard in Los Carneros is breezy, which has almost coastal weather giving it perfect growing conditions for all cool-climate varietals. A mile north of Crescendo is the Cercando estate vineyard and has nine acres of premium Chardonnay, Merlot, and Pinot Noir. Wild Horse Valley estate to the east sits at 1,400 feet above sea level, where the maritime winds from San Pablo Bay can still bring their essential chill factor.
Inspired by their Italian heritage and Dario's love of pizza, Ca' Momi eschewed opening a traditional tasting room and instead opened a restaurant in downtown Napa dedicated to their heartcrafted Italian cuisine with obsessive quality and integrity. They celebrate the simplicity of authentic Italian flavors and the incomparable quality of California grown organic ingredients along with the opportunity to enjoy Ca' Momi wines. In just a short time it has become a well-known hangout in downtown Napa.
