Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About
This dish wants rich, full-flavored reds of some complexity: Barolo, Brunello, and Barbaresco or Tuscan blended wines (Cabernet and Sangiovese); youthful Bordeaux, California Syrah, Cabernet Sauvignon, and Merlot; Australian Cabernet Sauvignon and Cabernet/Shiraz blends; and rich Spanish reds from the Ribera del Duero: Pesquera, Vega Sicilia.