My good friend Stacey, AKA Stacey Snacks, posted this recipe Summer Pleasures: Grilled Squash w/ Burrata & Olive Puree that Diana made for dinner tonight. Wow.
We accompanied the dish with a grilled Balsamic Chicken Breast and a lovely Grillo from Tenuta Rapitala in Scilli.
I love Buratta, and ever since I had one from Oxbow Cheese Merchant in Napa I have been searching for one just as good.
Stacy found this one at Trader Joe's and it is wonderful.
The wine Rapitala Grillo is "selected from vineyards sitting between 900 and 1300 feet, high on the slopes of the Rapitala estate. Vines are trained using the traditional Guyot system in soils made up of clay, small pebbles and sand."
"The 2010 Grillo is golden yellow/green with a nose of herb, floral notes and citrus. Light and crisp on the palate with a clean refreshing finish." Importer
Things to do, places to see, with food and booze
Curious how you prepared the Balsamic Chicken. ..
Chicken prepared with red wine vinegar was and still is, one of my favorite meals made by my mom.
She would saute the chicken til browned, add garlic, saute, and then add red wine vinegar, cover and simmer until all the vinegar was absorbed into the chicken. That is, unless, I came along and added more vinegar.
Posted by: karenm_ | 08/17/2012 at 15:35
Oh, you are so humble. You are the best, love all your recipes....:-)
Posted by: Peter Conway | 08/10/2012 at 10:19
Wow! I am honored! Glad dinner and vino were delicious!
Posted by: stacey snacks | 08/09/2012 at 23:06