“Tomatapie,” Sauteed Beans & Escarole, Paired with A Finger Lakes 2019 Baco Noir by Heron Hill

I just love “Tomatapie!” We can argue. . . Is it a South Jersey thing? Or, is it an Upstate New York thing? I say it’s absolutely both! Whatever the case may be, the key contrasting ingredients in “tomatapie” are what makes its fans go bonkers over it. I’m talking about creating a sweet “raw cook” tomato situation on top of a crust that accentuates the saltiness of the generous amount of Parmigiano Reggiano.  No gentle mozzarella is allowed here! We are in a flavor intensity world right down to the smokey cast iron crust I love to create with my own version of this NY/NJ classic. I’m in the Finger Lakes now and this is country rustic cooking!

And, then to serve as a side, escarole (or “shcadole” if you are from Jersey) a bold and bitter green that creates such a deep and succulent savory flavor on the palate when sauteed with cannellini beans. Bellisimo! This is just the icing on the cake!

Well, actually, this is the icing on the cake. . .

If you’re looking for a local rustic wine that is grown among this type of rustic fare look no further than a Finger Lakes French/American hybrid such as a Baco Noir. It is the perfect pair for this vegetarian dish (with a little help from salty dairy) which is packed with flavor intensity and savoriness.

This Baco Noir has deep dark fruit, dryness, acidity, and firm tannins that dissolve all the savoriness (and sweetness) of this meal in perfect harmony on the palate. For about 20 bucks this local treasure is a steal! Life is good when wines like this are grown right in your neighborhood!

I hope you enjoyed this post. Thank you for visiting my blog.

Ciao,

Michael

Published by mruglio

I'm a third-generation Italian American cook that is passionate about Italian food and all that surrounds it.

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