1998 Paolo Scavino Barbera d'Alba - Printable Version
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- hotwine - 08-14-2003 07:19 AM
With cabbage lasagna (normal lasagna recipe with cabbage leaves substituted for lasagna noodles to reduce carbs). Very nice fruit, soft mouthfeel and a sense of place without being funky. 14% ABV and $22.99 at the discounter back in June. Should be a wonderful pizza wine.
As for the cabbage lasagna - very nice indeed, didn't even miss the noodles.
- Georgie - 08-14-2003 08:50 AM
That is a very clever idea. Do you boil the leaves awhile first?
- quijote - 08-14-2003 10:04 AM
I'm with Georgie on this one, the cabbage sounds like a marvellous idea! Could you, by chance, post the recipe or give a general idea of how this lasagna is put together? (I suppose you boil the cabbage first, or just slightly at least?)
- wondersofwine - 08-14-2003 10:23 AM
HW--include the recipe in the cook book--and maybe post now as well so we can try it out before the cook book is complete.
- hotwine - 08-14-2003 01:50 PM
The recipe is from a book called "Protein Power", or something like that. Wife took it to work with her this morning to make a copy of the recipe for her partner; I'll post it tonight or tomorrow. (I have no idea if the leaves were boiled first - was doing something else while she was preparing it, and she simply presented it for dinner. She had only given me a clue about a wine pairing by saying it was a form of lasagna. Sneaky girl.)
- Innkeeper - 08-14-2003 03:15 PM
Protein Power is the best lo-carb book there is. Their discourse on bad eicosanoids is why my rib eyes are marinating in Yellow Tail Shiraz right this moment.
- winoweenie - 08-14-2003 05:51 PM
I hate it when them enscoinades shows up. I was gonna' marinate my Ribs'Eyes but they saw me uncork the botlle and ran away. Guess I'll jes live with the blubber. WW
- hotwine - 08-14-2003 06:22 PM
Well, she did indeed bring the book home, so here's the recipe:
1 medium to large head of cabbage
1 Tbsp olive oil
2 garlic cloves, minced or pressed
1 medium onion, chopped
1 green bell pepper, chopped
3/4 lb ground BEEF
1 6-oz can Hunt's tomato paste
1 8-oz can Hunt's tomato sauce
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
1 cup grated mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. Wash the cabbage and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves, trying to keep them intact; these will serve as the lasagne noodles. Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about 3 to 5 minutes. (You can also do this in the microwave.) Set aside.
Put the olive oil in a large skillet over medium-high heat. Saute the garlic, onion, and green pepper until the onion is translucent. Add the ground beef and brown thoroughly. Drain or skim the accumulated fat and water. Add the tomato paste, tomato sauce, and seasonings to the mixture and combine well.
Coat a 9- by 13-inch by 2-inch baking pan with a little olive oil. Line the bottom with a layer of cabbage leaves. Top with half of the meat mixture. Add a third of the mozzarella and half of the ricotta cheese. Add another layer of cabbage leaves, the remaining half of the meat mixture, another third of the mozzerella, and the remaining half of the ricotta. Top with the remaining mozzarella and finish by scattering the Parmesan on top.
Bake, covered, for about 20 minutes. Uncover and bake for 5 minutes more.
Per serving: 9 grams carb, 20 grams protein
This dish freezes well. Cool, then cut into 8 servings. Wrap individually in freezer wrap. To reheat, thaw and heat in the microwave for approximately 4 minutes on high.
Serve the lasagne with a big green salad tossed with a red wine vinegar and olive oil dressing.
From "Protein Power" by Michael R. Eades, M.D., and Mary Dan Eades, M.D., Bantam Books, 1996.
- quijote - 08-14-2003 07:34 PM
Thanks for the recipe, it looks great. I figured your wife must have made it, unless you've found a way to cook lasagna in the BBQ pit!
- Georgie - 08-14-2003 08:33 PM
I typed it into our cookbook, Hotsie!
- hotwine - 08-15-2003 07:50 AM
Marinating is probably a real good use for Yellow Tail, IK. Haven't marinated our steaks to this point.... concerned about ruining their flavor, to which I'm mighty partial. But admit the technique in the book sounds great, so will give it a try. Anything that starts with a cup of olive oil has got to be good; I'm a believer in that stuff.
Yeah, wife does most of the cooking, I'm just the pit-boss (and sous chef and sommelier and clean-up crew).
Hope you copied the attribution, Georgie.
- Georgie - 08-15-2003 02:04 PM
Yuppers, I did.
- scimmiatinit - 08-31-2003 03:02 AM
Please don't call this stuff Lasagna...
I am sure is a great recipe but please Lasagna is something else...
- winoweenie - 08-31-2003 08:03 AM
Like calling Cooks' Sparkling "Champagne", eh Scimm?wW
[This message has been edited by winoweenie (edited 08-31-2003).]