Olla Gitana (Gypsy Stew)

Olla Gitana (Gypsy Stew)

Recipe by Nancy Rodriguez, Oregon Wine Country Tours, Umpqua Valley

“This recipe is inspired by a traditional dish of Andalucia, home of Spain’s gypsies. The addition of pears, pumpkin and hazelnuts brings it home to the Umpqua Valley. This is a long, slow-cooking dish for long, cold days.” —Nancy Rodriguez, Oregon Wine Country Tours chef


8 ounces hazelnuts
1 slice coarse-textured bread, crust removed
2 cloves garlic, minced (or more)
2 tablespoons red wine vinegar
½ pound grape tomatoes, roasted
* olive oil
* sea salt, to taste
* freshly ground black pepper, to taste
* thyme, to taste
2 pounds pork sausage (or sausage of choice)
1 onion, finely chopped
3 cups small white beans (soaked, simmered until tender, drained and rinsed)
2 cups pumpkin, peeled and diced (small)
1 bunch Swiss chard, rough chop
½ pound green beans, trimmed and cut into ½-inch lengths
3 pears, peeled, cored and diced
1 tablespoon sweet paprika
* pinch of saffron (bloom/soak in 2 tablespoons chicken stock)
* olive oil


1. Make the picada: Toast the hazelnuts and remove the skins. Heat olive oil in sauté pan, sauté hazelnuts, bread and garlic together. Pulse mixture in blender; add vinegar. You could also grind the ingredients together using a mortar and pestle. 2. Make the stew: Preheat oven to 325°F. Toss the tomatoes in olive oil, season with sea salt, freshly ground black pepper and thyme; roast for 30 minutes or until they burst. Sauté onions and sausage together. 3. Cover white beans (that have already been soaked, simmered until tender, drained and rinsed) with water; add pumpkin and simmer for 10 minutes. To this add Swiss chard, green beans and pears; continue to simmer. Combine with the sausage-onion mixture and the roasted tomatoes. 4. Finish with the addition of the Picada, paprika and the bloomed saffron. Adjust the seasonings. Serve hot with crusty, rustic bread. Yields 6 to 8 servings.   


Pyrenees Vineyard 2008 Zinfandel


Based in Roseburg, Oregon Wine Country Tours guides guests through Umpqua Valley wine country, the state’s original wine-producing region. Owners Diane Evens Clerihue-Smith and Bruce Smith have created the four-winery tours to be informative and entertaining, covering all levels of the wine tasting experience, from novice to enthusiast. Gourmet lunches prepared by Diane are provided on each tour. Diane and Bruce also host a series of wine dinners prepared by Chef Nancy Rodriguez.

For more information about the tours or dinners, visit or call 866-946-3826.

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