Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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A serious Italian red wine is called for here: Barolo, Barbaresco, Vino Nobile di Montepuleiano, or Brunello. You could also use a more rustic red from another country: Côte Rôtie, Hermitage, or Chateauneuf-du-Pape in the Rhone, a powerful and meaty red Burgundy (Pommard, Nuits-Saint-Georges, Chambertin); California Cabernet and Pinot Noir.