Preparation for the Calabrian Classic Lasagne


What better way to enjoy a sunny winter afternoon, than a cheeky taste of the wine that will eventually infuse this southern Italian dish!

I’ve heard that European reds are a little less bold than our hearty Australian reds and this bottle of Arrogant Frog Cabernet Sauvignon – Merlot was recommended to me at the bottle shop, so I took the opportunity to do some ‘research’. I found this drop to be very easy on the palate and it slid like silk down my neck! This is not my normal experience of red wine so I think I’m onto a winner! The recipe calls for a 3/4 cup of red wine so I wanted to make sure the rest of the bottle would be fit for drinking.

I’m looking forward to trying out the unusual combination of boiled eggs and smoked ham in this dish. I’ve noticed boiled eggs used in French food and have enjoyed the flavour and texture combinations, so it will be a treat to try them in Italian cuisine.

Stay tuned for a post of the finished product… Hopefully there will be some wine left to add to the recipe! 😉

Can anyone recommend some smooth Australian reds?


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