06/23/05 Food and wines - Ratatouille

Welcome to Vine to Wine, this is your host Linda Moran and today is food and wine pairing day and today I want to share a recipe for one of my favorite summer dishes and of course the wine that goes with it. I know it sounds a bit early but with summer upon us we have to make plans to make one of the most versatile dishes with all of those fresh tomatoes, zucchinis, eggplants and basil that the summer has to offer. Have you guessed yet? I am recommending that you make a big pot of Ratatouille. Be patient and simmer it slowly letting all of those great juices combine. Ratatouille is excellent served over soft creamy polenta with a sprinkling of freshly grated parmesan cheese. I recommend serving a simple easy drinking Merlot with that meal. Make sure that you make enough to have leftovers so that you can serve it again in a few days. No reheating just take it out of the frig and let it come to room temperature. Serve it as a side dish with grilled flank steak some crusty bread and calamato olives. This is meal that goes well with Sangiovese or maybe even a dry rose'. So keep Ratatouille in mind this summer when all of those great veggies and herbs are at their peak. Visit our website at vine to wine dot net to find one of my favorite recipes for Ratatouille. And thanks for joining me on today's Vine to Wine.