Vegetarian Dishes for Autumn

Inspired ideas for vegetarian entrees!

 


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Caramelized Cabbage on Creamy Polenta
Now here’s a dish I really want to get to know. It looks like a modern interpretation of Samacafam, Trentino’s  hunger smacker of  days gone by, though back in the olden days this would have been made with buckwheat or a corn and buckwheat blend. There’s a lot of pancetta in this recipe but we can easily leave that out and for a flavor boost substitute a a handful of smoked almonds instead, sliced if you can get them or just chopped up and tossed in as a substitute for the pancetta. 
 
 
This is a hearty dish, but it’s pretty lean as well and with that polenta base it cries out for a classic alpine red. Something crisp, and transparent and red fruited would be ideal here, though those wines tend to be both rare and not inexpensive. Les Cretes Torrette is a great introduction to the style, a blend of Petite Rouge and other local varieties that is red fruited, sapid and a bit wild. Another option is the Maison Anselmet Petit Rouge which is lighter bodied and shows more of the edgy, peppery character of the variety. 
 
Two to Try
 
 
 
 
 

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