What Are You Eating?

Montepulciano d'Abruzzo...


Of course, a nice Chianti w/ a wild boar ragu and parpadelle is a Tuscan classic.

Maltagliati is another one we use, irregular torn pasta stuff made here.

Went with the Braised Corona Beans again. Topped with a Hot Italian Sausage makes Beans and Weenies pretty good.

IGT tonight, Sangiovese and Merlot
2019 Bindi Sergardi I Colli Achille Rosso

Lotta words to say 15 bucks worth of Dago Red.
Perfect with the meal.
30612135264710.jpeg
 
Would you care to share your naan recipe…I love flat bread
This is the recipe we used. It came out pretty good and was easy to make. Next time I’d like to find a recipe with a little whole wheat flour or buckwheat introduced as it would probably give more character to the bread.

 
Back
Top