Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This dish cries out for a complex, deep red wine: Bordeaux from the heart of the Medoc (St.-Julien and Pauillac); California Cabernet Sauvignon and Merlot; Hermitage and Côte Rôtie from the Rhône; and great firm red Burgundy (Gevrey-Chambertin, Nuits-Saint-Georges). Due to the eggs, high acidity (younger as opposed to older wines) is a must.