a gratin for summer

Having the Fourth of July in the middle of the week gets confusing. When do you celebrate, before or after? I opted for "before" and spent some lazy days on the Gulf Coast of Florida.

 This sleepy side of Florida, provides ample natural inspiration. 

I even managed to get some work done while away, making notes for some ideas for the upcoming school year for Wellness in the Schools.  I squeezed in a little sketching too, as my mind wandered from the task at hand!

 

The scenery never fails to send me into a dreamy relaxation. The stillness here is profound, only interrupted by the occasional fish that leap out of the water and slap back down before you can catch a glimpse, or grab a fishing pole.

Among the most arduous of tasks is deciding which sea shells are the prettiest.

 Or which trees are the most exotic. I get very caught up in the whole tree thing. Everything looks so improbable to this city girl, as if it all came straight out of a Dr. Seuss book.

A meal served at this table setting is bound to taste good. At least, that was my excuse. I was not going to be critical with myself, but just enjoy the scene and try not to get too worked up about the cooking, especially as it was me again at the stove.  An outdoor grill and a light breeze was all I needed.

One of the many great things about Florida, and to me, additionally exotic, is that you can buy wine at the supermarket. I found this bottle of Ravenswood Zinfandel Vintners Blend 2009, for a reasonable $8.99 at the local Publix, and served it with some grilled vegetables and seafood. 

 

The wine was delicious! It was so smooth and round with a perfectly balanced chocolaty/cherry flavor- my favorite in red wine. It made me think about pairing it with the Fennel Gratin I made last week for my book group dinner. How I wish I had this wine on hand to pair it with that evening. Sorry ladies, next time.

The gratin is not exactly summer cooking- the oven has to be on for at least an hour, but sometimes you want something a little substantial in the summer, something other than a salad.

- r e c i p e-

Fennel Gratin

2 Fennel bulbs, sliced into 1 inch slabs
4 Tbs butter
2 Tbs flour
1/2 teaspoon salt
freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1 cup milk
1 cup grated fontina cheese
1/2 cup grated Romano cheese

1/4 cup chopped fresh thyme

Pre-heat oven to 350 degrees F

In a large baking dish spread 2 tablespoons of butter all over the bottom and sides. Lay out the slices of fennel over the bottom of the buttered baking dish, trying to keep it to more or less a single layer with minimal overlapping.

In a small sauce pan, make a bechamel sauce by melting the remaining 2 Tablespoons of butter over low heat. When the butter is melted stir in the flour and the salt, pepper and nutmeg and continue to stir until a paste is formed.

Slowly add the cup of milk, whisking to remove any lumps. Let the milk come to a gentle boil and simmer the sauce to a thick consistency.

Pour the sauce evenly over the fennel. Top the baking dish completely with the two cheeses and the thyme. Bake in the oven for 45 minutes to an hour, until the fennel is tender and when the cheeses have melted and browned and the sauce is bubbling up.

serves 4

in the mood

Deborah
I once heard a Mid-Western visitor comment that he did not like the North East landscape, complaining "you can't see anything because of all the trees." At the time I thought what a strange comment. Aren't trees the whole point? But I did appreciate the humor of the image and in fact every winter I look forward to a landscape revealed through the spindly fine lines of bare tree branches.

This weekend I went up to The Cloisters in Fort Tryon Park to hear The Waverly Consort's holiday concert of music from the Middle Ages.  The museum was decked out in holiday mode and the atmosphere was warm & cozy within the heavy stone-faced interior.

The vocal music was heavenly, echoing around the hall. 

I have been making holiday cookies, candies and latkes all month and have many more big festive meals to go. My friend Joann, a wonderful home cook, turned me on to a really tasty appetizer she served us last night from a recipe found in Cooking Light Magazine. The Artichoke and Fennel Caponata was so good, filled with fresh zippy flavor. Cooking Light has very reliable recipes and this one was no exception. It is an addictive treat that won't fill you up. Try it on the IT Crackers from last weeks post. A big batch will go a long way and makes a great condiment on grilled or roasted foods.

Artichoke and Fennel Caponata

 click here for recipe

This delicious caponata is worth a try. The recipe is simple to make and loaded with tangy capers, sweet golden raisins, lemon zest and parsley.

the wine pairing:

Amanda

Beautiful pictures, Deb. I wish I had known about this recipe prior to my big holiday party this past Saturday night, which by the way was a big hit. Lots and lots of food. Passed hot hors d'ouerves with an antipasto table, shrimp cocktail and sushi platters. The Artichoke and Fennel Caponata would have fit right in with the other antipasti.

For occasions such as a holiday bash or informal get together where there are a variety of finger foods such as this caponata, I recommend a crowd-pleasing selection of wines. I had plenty of Pink Prosecco on hand which really contributed nicely to the festive atmosphere. For whites, I had an inexpensive French blend from the Cotes de Gascogne called Domaine Sancet. It's a blend of wonderful white varietals such as Colombard, Ugni Blanc, Gros Manseng and Sauvignon Blanc. Lots of upfront fruit and extremely food friendly. And only $7.99 per bottle! For reds, I had plenty of d'Arenberg Stump Jump Shiraz 2008 to go around. Rated 90 points by The Wine Spectator, this ripe, juicy, fleshy Shiraz retails for around $8.99. These are the types of wines I like to offer at my parties - especially when they are on the larger size and the wallet is an issue. Simple, easy-quaffing juice is what I seek out! I save the more serious, expensive selections for smaller, more intimate gatherings where people are in attendance not only for the food and company, but for the wine as well!

of horses and young men

Deborah
Two very special guests came to my house last evening, their combined age under five. These two adorable toddler boys entertained us with their joyous curiosity and impeccable table manners.

The evening was partially devoted to watching the Breeders' Cup Classic horse race, where the superstar mare Zenyatta was to run her final race (against all male horses) as a retiring six year old after 19 starts undefeated. You go girl! (For an eloquent description of the race and its ramifications check out my husband's blog post)

The race was exhilarating and the finish an unbealiveable loss by a nose for our horsey princess. Oh well, back to visiting with friends and family and let's eat dinner already.

Having fed plenty of kids over the years, I was not stressed about making any special concessions to young palates other than a big batch of fresh applesauce to appease the picky and cranky (I'm talking about the adults now.) Fortunately there were big smiles all around!

In addition to wine, cheese and a bouquet of flowers, my house gifts included this magnificent cauliflower. What color!

Our theme for the evening, other than horses, was a continuation of my month-long fasination with France. We had some French wine (Les Amies Chanteuses, Cotes Du Rhone) and some French cheese  (Epoisses Berthaut) and I made a big batch of stuffed vegetables, a dish I first learned to make when I lived in the South of France many years ago. Our two young eaters set the example for the rest of us cleaning their plates so they could have ice cream with chocolate sauce for dessert.

 Zucchini is a classic vegetable for stuffing. It is easy to carve out the boat shape with a spoon.

 Fennel bulbs and onions cut into slabs with a well cut out of the center make a great vehicle for the stuffing.

recipe
Stuffed Vegetables
4 zucchinis- cut in half length wise
4 medium small onions ends trimmed and cut in half
1 large fennel bulb cut into 2 inch slabs
3 Tbs. olive oil
4 cloves garlic finely minced
1 cup cooked brown rice
1/4 cup grated parmasean cheese
1 egg beaten
3 Tbs. fresh herbs, chopped
1/2 cup fresh bread crumbs

Heat oven to 400 degrees
Scoop out the center of the zucchinis and set the removed flesh aside. Arrange zucchini shells in a baking dish. With a sharp knife carve out a small well or depression into the onion halves and the fennel slabs, reserving the removed flesh and arranging the vegetables in the baking dish with the zucchini. Drizzle a Tbs. of the olive oil over the vegetables and sprinkle with salt and pepper. Put in the oven for 20 minutes, until vegetables start to become tender.

Chop up the reserved vegetable flesh with the minced garlic till it is more or less a small dice. Add the brown rice and the egg and grated cheese and stir well to combine. Remove vegetables from oven and carefully spoon about 1 large tablespoon of filling into each vegetable shell (divide all the filling up between the vegetables, the zucchinis will hold more.) Sprinkle the breadcrumbs over everything and drizzle with the rest of the olive oil. Continue to bake vegetables for another 35-40 minutes till the onions and fennel are tender when piereced with a knife.
Serve immediately or at room temperature as part of a buffet.
serves 6-8

Amanda
First, I am so impressed that the kids ate stuffed vegetables! Makes me wonder where I have gone wrong?! Possibly my son would try it - but definitely not my 5 year old daughter. That's wonderful that the boys are so "adventurous".

Deb - do the onions and fennel get stuffed as well, or do they get placed inside of the zucchini? The recipe sounds great! I like the idea of pairing a red with this dish. Especially to go with the parmesan flavors. I'm thinking of Sangiovese, the Italian grape variety most known for its contribution to Chianti, Morellino di Scansano, Vino Nobile de Montepulciano, Brunello di Montalcino, Rosso di Montalcino, and super-Tuscan wines, to name a few.

A young, fresh Sangiovese will typically have fruity flavors reminscent of strawberries; but when aged in oak barrels will take on  spicy, oaky characteristics. Sangiovese can produce light wines, so often other varietals will be employed to give the wine more body and structure. In other instances, extensive oak treatment will be used to achieve the same results.

For Deb's dish, a Rosso di Montalcino would work well. Hailing from Tuscany, this "baby Brunello" is made from 100% Sangiovese, and is typically lighter and fresher than a Brunello. And a lot more affordable.  It is grown in the same delineated area as Brunello di Montalcino, but the wine does not have to be aged as long as Brunello. A good Rosso can be found in the $15-$20 price range.

back from Paris

Deborah
There are a million wonderful reasons to visit Paris. For me it begins here:

The first cup of coffee!

 

The museums, gardens, sculptures...

everywhere you look!

The cafes with cute names,

the details,

the markets,

markets,

markets!

One memorable afternoon along the banks of the charming canal St. Martin...

 

we had a wonderful lunch at the chic and trendy Hotel du Nord. I almost did not order this dish because it was described as a stir-fry with Pastis. How very strange?!  Pastis is an anise flavored liquor. I wasn't getting the concept, but made a leap of faith anyway. Oh la la! So so so good. There was fennel in the vegetable mix and the Pastis echoed that flavor. I then reflected that five spice seasoning, which is a stir-fry staple, has fennel seed in it so everything was starting to make sense.

Our trip was amazing and I still am on a cloud of aesthetic overload. The city is insanely beautiful in countless ways and I really think I should become a Paris blogger now. Well, in the meantime, I attempted to recreate the delicious stir-fry I enjoyed so much. I went out and bought a bottle of Pastis when I got home (I couldn't find it at the duty free).

I happened to have all the vegetables I needed from the local NY farmers market and I am happy to report that my version is close to a perfect match.

Can you see that little dish of sel de mer (sea salt) on the bottom right? This was my big shopping splurge in Paris. I got a bargain large bag of grey sel de mer for under three euros! 

Stir- fry Vegetables with Pastis

The version of this dish in Paris had asparagus in it as well, but I wanted to keep the ingredients seasonal for my version, pictured here.  I loved the radishes in the original dish, an inspired choice that I would never have thought to add to a stir-fry.

3 Tbs. Olive Oil

10 radishes cut into thin strips with a mandoline or knife

1 fennel bulb, cut into thin strips with a mandoline or knife

6 carrots, peeled and shaved into thin strips with a mandoline or vegetable peeler

1 teas. salt

3 Tbs. Pastis or Pernod

Heat oil in wok. Add the radishes and cook till barely tender for about two minutes, stirring constantly, add a pinch of salt as they cook. Remove from wok and add the fennel and another pinch of salt. Cook for two minutes and remove from wok. Add the carrots and another pinch of salt and stir fry for two minutes. Add the other vegetables back into the wok and then add the Pastis or Pernod. Let the vegetables simmer in the liquor for another minute until the liquid is absorbed. Garnish with a sprinkle of sel de mer and serve immediately.

Amanda- we drank some wonderful Côtes de Provence Rosés while in France, all fantastic and all very inexpensive! Do you think that is a good choice with this dish?

Amanda
I'm glad you had a terrific time! The pictures are beautiful and I would love to hear more about some of the fabulous meals I am sure you enjoyed! This stir fry looks marvelous - I never would've thought about the Pernod or Pastis as an ingredient for this kind of dish.


You mentiond enjoying the Cotes de Provence Roses - I think you hit the nail on the head. There is nothing I can think of that would make a better complement. A fruit-forward Rose with a hint of spice and plenty of fruit would be simply ideal for these vegetables. The spice notes in the wine would just marry perfectly to the licorice flavor of the Pernod. (as I am sure you already know since you had the pleasure of savoring this combination on your trip).


Roses from the Cotes de Provence are typically a blend of Cinsault, Grenache and Syrah. For those of you unfamiliar with Cinsault, it is a red grape (sweet and juicy) which grows on the hillsides of France.  The grapes are used for blending, and give great aromatics to the wine. (It is one of the 13 varietals allowed to be used for Chateauneuf-du-Pape, one of France's superstars).  When used in Provence Roses, it lends beautiful structure and softness to the wines, making them elegant and "feminine". The Syrah gives the wine it's spice.

The great thing about Roses from Provence is not only the quality, but the price. It is very easy to find wonderful examples in the under $15 price range. Domaine de Pourcieux makes a very fine Rose possessing beautiful ripe fruit flavors. I imagine it would show perfectly next to Deb's recipe. For $11.99, this is a true bargain. Deb - I suggest you locate a bottle and cook up your stir-fry, pull out some photos and reminisce about your trip! Though, it would probably be near impossible to re-create the original experience!

local hero

Deborah

When I mentioned Chef Bill Telepan’s name to my uptown sister she swooned: “I LOVE his restaurant Telepan! It is always a fantastic treat!!” 

The conversation got sweeter when I told my sister I had been hired to cook his recipes in a public school lunch room. Chef Telepan has become a passionate and highly active partner with Wellness in the Schools (WITS) a not-for-profit organization dedicated to combating childhood obesity and bringing healthier lunch programs to the NY City public schools. This is the first year WITS, which had been operating on a volunteer basis, has raised enough money to hire 19 trained cooks to be placed in 19 public schools around the city, working closely with the schools existing lunch staff and their school community to bring Chef Telepan’s menus to reality.

I am thrilled and honored beyond belief to be part of this new venture. We, the cooks, have been undergoing extensive training these past two weeks in nutrition, teaching methods, Board of Ed procedures, and the realities of our country’s alarming health statistics. Everyone involved in WITS is incredibly excited and energized about the coming school year. We begin the new lunch menus (food cooked from scratch in the school kitchens replacing reheated frozen food!!!) early October.

Everyone is working so hard to make this program a success, but I have to give a huge standing ovation to Bill Telepan himself for the massive hours of time and dedication he has put in to creating a menu that could be realized ultimately in every school in this city (and this country!)

Here is my entire vegetable garden yield for the week. One tomato. Stop laughing. I am so proud AND it is an heirloom! It tastes wonderful, a delicate sweet tomato flavor.

During this week of training we spent a day in the Telepan restaurant and just when everyone was feeling weak and weary from all the information being exchanged, out from the Telepan kitchen came a beautiful buffet lunch of sandwiches and salads. The knock-out dish for me was a magnificent farmer’s market frisee salad that was so colorfully pretty I wanted to scoop it up and wear it in my hair (come on, olive oil is good for the scalp!). The radishes with a pink center cut paper thin stole my heart and the impossibly skinny chartreuse streaked haricot vert  just made me want to race out to every farm stand till I found them (where, oh where, can I get them?)

Until these secrets are revealed I will make do with a salad that approaches the spirit of the one served at Telepan. The super fresh and stunningly colored seasonal vegetables were cut on a mandoline slicer which added to the delicate ethereal beauty of this dish. Mandolines can be a tricky little item. I have sliced my fingers many times before mastering the art of paying attention. It is a lesson worth learning.

Pretty Seasonal Salad
The idea I took away from the Telepan salad was to pick a color scheme, choose farm fresh ingredients and slice VERY VERY thin.

To begin with, I did not have frisee. Ok, moving along, I had some escarole which like frisee is also a chicory. To get more of the frisee quality I decided to add some shaved fennel.

For my color scheme I went with the peachy yellow color of my tomato. Peaches, pears, marigold petals, cucumber, fennel and shaved green beans followed. For a dressing I simply added salt and freshly ground pepper, drizzled on some white balsamic vinegar for its acidic sweetness and then a swipe of walnut oil. Everything gets a good toss and then serve. I often like to dress salads this way, by eye without measuring or whisking in a separate bowl.  If you eat a lot of salads it is well worth the time to practice dressing the salads this way- fast and fresh!

Amanda
Wow, Deb! That looks beautiful! Please oh please can you convince Chef Telepan to come to Westwood, NJ??? What an incredible venture he has taken on. The more I read, the more appalled I become as I learn what goes into the foods that we feed our children. Bravo to Chef Telepan and the WITS for instituting such an incredibly worthy program. Every school in this country should be following suit. It should be mandatory. And congratulations to you, Deb, for being selected to join forces with this wonderful organization and be a part of something truly amazing.

I would love to hear about some of the meals created for the schools! I know my kids are very picky eaters, especially my daughter. So, I'm curious as to how the program balances "healthy" with "kid friendly". For example, my daughter is a very limited vegetable eater so I have to find ways to sneak them in. Do you create typical "kids" meals but just use better ingredients? i.e., grilled cheese, pizza, tacos, chicken fingers, hotdogs...Those are the kinds of meals served in our school's cafeteria. (So far, for the first 2 weeks of school, I have made my childrens' lunch in an effort to have them eat healthy foods).

Now - on to the matter at hand. There is nothing I would rather sip with Deb's salad than a glass of Prosecco. Refreshing and crisp with nice acidity, this Italian bubbly would work perfectly. But there is another white that would be worthy of this beautiful, fall salad as well.

One white I absolutely love but don't mention much is Muscadet. A perfect match for Deb's salad, this white comes from Loire Valley in France. Muscadet is light, bright, fresh and crisp (and affordable) with a good amount of acidity. Melon de Bourgogne is the sole varietal used to make this wine. The most important appellation in the region is Sevre et Maine, so look for this name on the label as well as the designation "sur lies". This means the wine has been kept on its lees (mostly dead yeast and skins) throughout the winter, after harvest, before bottling.

Muscadet is typically low in alcohol too - another reason to enjoy it if you're enjoying Deb's salad in the afternoon! But if you're in the mood for Sauvignon Blanc, Gruner Veltliner, or a dry Riesling - go for it! Any of these are terrific alternatives!

happy anniversary to us!

Amanda
Time sure flies when you're having fun! One year ago today, Grapes and Greens was created. It has been a great year loaded with great recipes and fun wine pairings! Deb and I have had a blast and we thank you for enjoying what we do!

I recently discovered a wonderful cookbook by author Andrea Chesman, that I wanted to share with you! It is The New Vegetarian Grill: 250 Flame-Kissed Recipes For Fresh, Inspired Meals (it was a James Beard Award-nominee). If you love veggies as much as I do, I highly recommend it! Included in the book is a terrific variety of pastas, pizzas, sandwiches, and burgers - all vegetable - all designed for the grill. In it, Ms. Chesman offers a tremendous tip which I have found incredibly useful. She recommends cutting up the vegetables before grilling, and then cooking them on a grill pan. They can be tossed with a plethora of marinades and vinaigrettes before meeting the grill as well. I absolutely love this bit of advice!

Last Saturday night, I invited two of my most avid food and wine loving friends over for dinner. On the menu? One of my favorite recipes from The New Vegetarian Grill. I made pasta with a Grilled Tomato, Fennel and Leek Sauce. As I already knew from my previous dates with this dish, it was outstanding! I began our dinner with a simple salad of a variety of tomatoes (all shapes and colors) with fresh mozzarella and a drizzle of olive oil, of course topped with some chopped basil leaves. We enjoyed it with a delightful bottle of white Bordeaux (a blend of Sauvignon Blanc and Semillon). Outside on my patio, under a summer sky, this was a match made in heaven. The light, crisp, fresh wine was perfect with the tomato salad.

But the true hit of the evening was Ms. Chesman's recipe. Basically, in a nutshell, you grill plum tomato, halved and brushed with olive oil and chopped garlic, sliced fennel (tossed with the same garlic-oil), and chopped leeks (again, tossed with the oil) separately. Once the tomato is finished, it is removed from the grill and chopped up. (the tomato is not chopped beforehand for obvious reasons...) Skin can be removed if desired. I throw the chopped tomato in a pan and quickly combine it with the other grilled veggies, adding a little salt and pepper. The sauce is then tossed with pasta. Sprinkle with some fresh grated parmesan and some fennel fronds. (I also like to add basil leaves). Scrumptious! Grilled fennel is one of my new favorite addictions! We drank a Muscadet with it which really made for a perfect marriage!

A little blurry, but this is the sauce in its final steps!

This is one of many, many wonderful recipes from Andrea Chesman. I gave the abbreviated version - the full recipe of course can be found in her book!

Kiss Your Diet Goodbye

Deborah
It was a totally casual comment from my brother-in-law that set my mind ablaze. I had been visiting my newest nephew, four month old baby Carl, in his new home in Ditmas Park, Brooklyn this week and had to run off early because, I told my family, I needed to make an Eggplant Parmesan for a client. This is when Carl's father Lee, also a food professional, told me that he had recently heard about some chef making a fennel Parmesan. Fennel Parmesan? Fennel Parmesan?  FENNEL PARMESAN!
That was it. I was aquiver with desire. I had no idea how to make it, but I was determined to figure it out.

I picked up a fennel bulb on the way home and planned on making a small batch for myself to see how it would go. The mental picture I conjured just sent me wild with anticipation. I don't know why, but it just sounded like it would be SOOOOOOOOOO Good!!

Fennel has a lovely mild celery/liquorish flavor. When cooked it retains its moisture so the process of batter dipping, pan frying and then baking under lots of cheese made sense. I knew it would hold up to the assault and come out a winner.

My first challenge was how to cut the fennel bulb. Plunked on the cutting board it reminded me eerily of a human heart. Should I slice lengthwise and make wedges or crosswise and make rings? Fennel is similar to an onion in that it has layers. I opted for wedges.

The rest of the recipe was a no brainer. I dusted the fennel wedges with flour (which did not really stick to the dry fennel, oh well), I dipped the wedges in egg wash, and then rolled them in panko crumbs and grated parma cheese. Pan fried till golden, laid in a pan, topped with tomato sauce and mozzarella cheese, I plowed through all the stages. It baked in the oven for 25 minutes until I pulled it out. Hot, hot, hot, but I wanted to taste it right away. Burned my mouth in the process.

I don't know what to say. It was so good I had tears in my eyes. I ate half the entire pan within minutes of it leaving the oven. It tasted absolutely as good as I had hoped. I could live on this. Seriously.

Amanda, this dish is just screaming for a great wine pairing. I would happily serve this to guests with a salad or some sauteed spinach. I am getting woozy with desire.

Fennel Parmesan
2 fennel bulbs cut into *wedges
1 cup of flour
1 egg beaten with a Tbs of water
1 1/2 cups Panko bread crumbs
1/2 cup grated Parmesan cheese
3 Tbs. olive oil
1 24 oz jar of good tomato sauce (make your own if you wish)
8 oz fresh mozzarella cheese sliced

*figure about a 1" wide wedge or slices cut in half lengthwise. I trimmed out the core after cutting the wedges so that the fennel wouldn't completely fall apart. Don't stress too much over this. the dish is going to taste great no matter what.

Pre heat oven to 350F
Set up your battering station (sounds so violent!):
Put flour in a bowl and season with a pinch of salt and pepper. Put egg wash in another shallow bowl and season with a pinch of s & p. Put panko crumbs and grated cheese in another bowl and season with a pinch of s & p. Dip each fennel wedge into each bowl, flour, egg, panko in that order and lay on a baking sheet.
Heat oil in a saute pan and cook the fennel until golden brown, turning once, about 5 minutes per side. Lay pan fried fennel in a single layer in a baking pan and top with the tomato sauce spooned over the fennel in an even layer. Top the fennel and sauce with the sliced mozzarella.
bake in oven for 25 minutes, until the cheese is golden and melted.

serves 4

Amanda
This just sounds (and looks) crazy delicious! Never in a million years could I come up with something like this. Who would've thought? Fennel Parmesan??!! What could be bad? I love the mild flavors of licorice fennel offers. And cheese? You could put melted cheese on tree bark and I'd eat it. Add tomato sauce and I'm in heaven. Not sure I could get many takers in my household though. Deb, do you think this dish would freeze well? If not, I will use it as an excuse to have a "mom's night out" at my house. Your enthusiasm for the dish is contagious! I have not even tried it and already I think it's spectacular! My stomach growled and my mouth watered just reading your description.

Deb, you mentioned the need for a great wine. As it so happens, I am sipping the perfect partner to this dish at this very moment. It is the Di Majo Norante 2008 Sangiovese. Wonderful. The Wine Advocate calls it "incredibly delicious" and gave it a 90 point rating. The shocker? It's $8.95 per bottle. An absolute bargain. The wine has everything going for it to complement this dish perfectly. It is bright red in color, medium in body and full of fruit. Hints of leather introduce themselves on the palate. And, I get just a touch of licorice and pepper on the finish. It's not too powerful as to overpower the meal. It is delicious and the pricetag makes it even more so!