Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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This dish is similar to Lucanica but “more classic” (French), so try Rhône reds from Cornas, Chateauneuf-du-Pape, and Côte Rôtie, spicy young Bordeaux, Spanish Rioja, and California Zinfandel and Petite Sirah.