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+--- Thread: Italian Recipes and Dishes (/thread-642.html)
- dozer - 10-09-2005
I have a couple of questions:
1) in making a bolognese (beef, pork and veal) sauce, the recipe calls for a dry white wine; any suggestions?
2) also have a recipe for roasted garlic bread that calls for beer; any thoughts on what type to use in that?
and 3) what would be a good accompaniment to meatballs (beef based)stored in a tomato sauce, but not necessarily served with it...
Thank you much!
- Thomas - 10-10-2005
Take it or leave it, but I never use beef in Bolognese sauce or in meatballs. It simply does not lend itself to the softer texture of either pork or veal.
Any dry white that you would drink, but it would be nice if it were from the Emilia Romagna region--good ones are not easy to find in the USA.
Can't help on the beer.
- Innkeeper - 10-10-2005
a. Any Trebbiano based Italian White.
b. Believe it or not I would go with a dark beer such as Newcastle Brown.
c. Dolcetto d'Alba.