Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This preparation requires full-bodied reds with an emphasis on fruit: Pomerol and Saint- Emilion from Bordeaux; Moulin-a-Vent and Morgon from Beaujolais; Hermitage and Chateauneuf-du-Pape from the Rhône; Barbera and Dolcetto or young Nebbiolo-based wines (Nebbiolo d’Alba, Barolo). Beer is lovely with this dish: a cool frothy mug of a pilsner beer, such as Pilsner Urquell.