Vinotecca is open at 4 p.m. Tuesday through Sunday and at 10 a.m. on Saturday and Sunday for brunch.
Vinotecca is located at 210 S. Old Woodward Avenue in downtown Birmingham.
For more information or to make reservations, please visit Vinotecca's web site www.vinotecca.com or call 248-203-6600.
Blood Orange Frosé Recipe
1 bottle of rose
1 cup of lemon juice
.5 cup fruit puree (blood orange)
1.5 cup ice
Sort, soak, and clean your lentils.
Put lentils in a pot with twice the volume water as lentil.
Add 1 teaspoon of salt for every cup of dry lentil.
Add sweated small diced mirepoix and herbs de provence.
Place a lid over your pot and bring to a simmer, before lowering the heat to a low bubble.
Stir occasionally, checking for doneness, 1 cup of lentils soaked should cook around 25 minutes.
Serve immediately, or place on baking sheet to cool.
Braised Pork Belly
Trim Pork Belly into even sized manageable pieces for your dutch oven.
After placing all your belly into the dutch oven, add white wine, and stock until liquid is halfway up the belly.
Place lid on dutch oven and put in a 400 degree oven for one hour
Lower oven temp to 200 degrees and continue cooking for roughly 4 hours.
Remove belly from dutch oven and allow to cool at least 20 minutes before slicing.
Remove tabs from scallops and pat dry.
Lightly dust scallops with yellow curry powder, salt and pepper.
Using an oil with a high smoke point (soybean oil is recommended) heat a skillet on high.
Cook scallops for 1-2 minutes per side.
The trick to cooking scallops is definitely in the heat of your pan. As scallops cook, they release a lot of water which in turn cools the pan. So, cook scallops in batches and allow your pan to reheat between batches.