Sorry for the brevity of this offer (and any typoes) but VinItaly just took place and I was informed that this wine is almost sold out. I really, really, really don't want you to miss this wine.
You have all heard the story of Rattalino. A micro production winery that is starting to get some buzz and the wines are incredible. They are still incredibly underpriced.
There are approximately 1,000 producers in Barolo and Barbaresco. Most of them are not very good.Any many of the good ones are small and have no marketing budget. You taste a lot of mediocre wines and then all of a sudden you are plastered in the face with something that is so incredibly stunning that all of the swill becomes worth it. Rattalino is a small (4,000 cases) producer in the Langhe that makes incredible, incredible wine. I was turned on to them ...
Turn an old loaf into a hearty soup, or let Samin Nosrat lead you on a path to no-recipe cooking.
At Akropolis Meat Market in Astoria, Queens, founded by a Greek immigrant in 1975, customers chat and linger while their orders are prepared.
The host of “Parts Unknown” always brings Moleskine notebooks, jujitsu uniforms and clothing that will work as a pillow.
One head of cauliflower - roughly broken up, tossed in olive oil, sprinkled with cumin seeds and a dusting of cayenne pepper and salt, roasted for about 45 minutes till charred in placed and soft to the tooth.
One and a half cups of freekah - cooked till soft - in a pot with 2L of water brought to a simmer - approx 30 minutes.
The jewels of one pomegranate.
One large handful of currants and one handful of pepitas.
Fresh herbs - mint and parsley - about one and a half handfuls of each.
Dress with 3 tbsp olive oil, 2 tbsp pomegranate molasses and 1 tbsp white balsamic vinegar.
Once the cooked ingredients have cooled sufficiently, toss everything together and dress.