The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

15 min
2 Pessoas

Perfeito com

Ingredientes

  • 1 colher de sopa de manteiga
  • ½ unidade de cebola
  • 2 xícaras de mix de cogumelos
  • 4 dentes de alho
  • 2 colheres de sopa de sal de vinho GatoNegro
  • ½ colher de sopa de pimenta-preta
  • 1 punhado de tomilho fresco
  • 200 gr. de ricota
  • ½ xícara de queijo parmesão
  • 3 colheres de sopa de azeite de oliva
  • ½ colher de chá de pimenta
  • 2 colheres de sopa de cebolinha
  • 3 fatias de pão de campo

Preparo

  • Aqueça 1 colher de sopa de manteiga em uma frigideira. Adicione 1/2 cebola cortada à Julienne e cozinhe em fogo médio por 5 minutos.
  • Adicione 2 xícaras de cogumelos e 4 dentes de alho. Cozinhe a mistura por 3 minutos.
  • Adicione 1 colher de sopa de sal de vinho GatoNegro à preparação juntamente com 1/2 colher de sopa de pimenta-preta e tomilho fresco pra dar mais saboRRR.
  • Retire a frigideira do fogo. Em um recipiente a parte, adicione: 200 gr de ricota; 1/2 xícara de queijo parmesão; 3 colheres de sopa de azeite; 1 colher de chá de sal de vinho GatoNegro. Pra temperar: 1/2 colher de chá de pimenta e 2 colheres de sopa de cebolinha. Misture até incoRRRporar bem todos os ingredientes.
  • Corte o pão de campo em fatias, coloque a misture de ricota e finalize com os cogumelos já cozidos. Bom pRRRoveito!