Pairings | Nebbiolo
One of the best hot weather dishes, this piquant dish of cold poached or roast veal with a tuna, anchovy and caper mayonnaise invariably pops up on menus at this time of year. But what to pair with it?
The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.
Frankly if you can afford white truffles (currently selling at about 2500 euros per kilo) you probably already have a substantial cellar to pick from but just so you don’t in any way detract from the pleasure of eating your investment let me tell you what the Piedmontese do.
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
The last few days I’ve been eating and drinking my way around Piedmont - the perfect time of year as the region’s fabled white truffles are in season.
Like many of the best recipes this came about by accident. I bought a box of free-range organic pork and didn’t have enough room for it all in the freezer so left out 4 thick slices of pork belly ...