Concord wine?

[Thomas]

CG, I used to use dry red wine and sugar too, but I discovered that by using sweet wine (Madeira, Marsala) I get the wine flavor and the sweetness in one shot.

Just made a sardine/tomato sauce last night...mmmmmm.

Slice six fresh plum tomatoes, add a small can of diced tomatoes (in summer I add my own tomatoes--really don't like canned stuff, but no choice), frresh thyme and oregano leaves to taste, simmer.

Chop a shallot, saute in tablespoon oo for one minute. Chop two garlic cloves, add to the shallot and saute one more minute, then deglaze pan with 1/2 cup Madeira. Let burn off for a minute, add 1/2 cup stock (chicken or vegetable) and add the contents of the pan to the tomato sauce, plus some red pepper seeds.

If you can get fresh Portuguese sardines--great. First lightly saute them and then add to the sauce. If not fresh, another can is in order: one for each diner. Mix the sardines into the sauce and let simmer on low heat for about half an hour, stirring occasionally.

Grate some fresh reggiano, chop some parsley and put aside.

Boil water for penne--cook penne (al dente).

Put penne in plate, add grated reggiano, then the sauce, and then some parsely.

A nice Montepulciano D'Abruzzi and life doesn't get much better. This was dinner last night. With salad.

Glass of Offley LBV 1999 as dessert.



[This message has been edited by foodie (edited 12-04-2004).]