Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
This is a red only dish: Soft Rhône and Provençal reds from France, American Pinot Noirs of a meatier style, medium-bodied Zinfandel and Syrah from California, Barbaresco, Rosso di Montalcino, Australian Shiraz or Shiraz/Cabernet blends.