We finished our final morning of camping after three days at Enchanted Rock State Park outside of Fredericksburg, Texas and were down to a lovely assortment of local ingredients: a bottle of Becker Vineyards hill country Zinfandel, a quart of okra, a shallot and some spaghetti.
It was an unlikely combination that we never would have put together, but to our surprise it was a really balanced dish with the sweet gelatinous okra covered in a pungent and almost lemony Zinfandel glaze.
Texas Zinfandel Okra Pasta
1 quart okra, chopped in 1/2 inch rounds
1 chipotle pepper
3 TBS olive oil
1 cup Texas zinfandel
1/2 pound of whole wheat pasta
8 ounces of pecarino romano cheese, we just whacked off huge chunks with a camp knife
Saute Shallot, okra, tomatillo, and chipotle in olive oil
Add the wine and reduce
Boil water for pasta, add salt, and cook pasta
Add pasta, cheese, and 2 TBS of pasta water to okra sauce. Mix and serve with the rest of the wine.