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The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This is a very versatile dish. Medium-bodied red wines such as Italian Merlot and Chianti or rich and full whites (Sauvignon Blanc or Chardonnay). Don’t forget beer. Beer is very nice here, in styles ranging from a frothy and refreshing lager (Moretti and Peroni are two Italian recommendations) to a medium-bodied ale.