TableWine Challenge

These days, finding fine wine or good food is rather easy. But more often than not, finding just the right bottle of wine for a particular dish is a task that might even challenge all of Dolly Levi's legendary matchmaking skills. Scores of articles have been written on the subject and even entire tomes have been dedicated to it. Sure, Julia recommends Pinot with lamb and Jacques says Chardonnay with sole (or is it the other way around?) When it comes to making the final choice, however, it’s personal taste that generally prevails.

The TableWine Challenge gives you the chance to play matchmaker. Here are the rules:

On November 15, 2002, we will award two prizes: one for the best account (either positive or negative) of how the wine selection went with the recipe and one for what our highly subjective tasting panel feels was the best wine choice. Both winners will receive a copy of the best selling cookbook by Arthur Schwartz, Naples at Table: Cooking in Campania and a TableWine tee-shirt.

All submissions must be submitted via the Form at the bottom of this page. The deadline is November 1, 2002. In order for us to contact you, we ask that you provide at least your e-mail address when you submit. You will be notified by e-mail if your entry has won and must respond no later than November 30, 2002 to claim your prize. In the event of duplicate winning suggestions, the earliest entry submitted will be awarded the prize.

Our Challenge recipe comes from New York restaurateur Donatella Arpaia, who is currently writing a book on the food and cooking of Puglia. Three years ago, Donatella said goodbye to a law career and decided to follow in the footsteps of her father, renowned restaurateur Lello Arpaia, of Scarlatti and Lello restaurants in New York city. After being open for a little over two years, Bellini Restaurant, owned and operated by Donatella, is distinguishing itself as one of the best new Italian restaurants in Manhattan.

Orecchiette Con Cima Di Rapa
Little ears pasta with broccoli rabe

½ cup extra-virgin olive oil
2 garlic cloves (halved)
6 salt-packed anchovy filets (cleaned, boned, and chopped)
Large spoonful of bread pieces (no crust)
1 small dried hot red chili pepper (coarsely chopped)
1 pound broccoli rabe (washed well, trimmed, and cut into 2-inch pieces)
1 pound of orecchiette (homemade or store bought)
Salt and pepper to taste

Over medium heat in a large pan, heat oil, add garlic. When garlic is lightly golden, add anchovies and mash with fork. After a few minutes, add bread, cook 1 minute, and then add red chili pepper. Mix well and turn off flame.

Bring a large pot of water to a boil, add broccoli rabe, and cook for 5 minutes. Then add pasta and cook for another 8 minutes. (If using packaged pasta, see note below.)

Drain and pour into pan with the sauce. Toss over low heat for 1 minute. Add salt and pepper to taste and serve immediately.

Note: If using packaged pasta, cook pasta first for 5 minutes, then add greens, and cook for another 10 to 12 minutes.

Recipe for homemade pasta
Pinch of salt
1 cup very warm water
2 ½ cups of semolina

Dissolve salt in water. On a large wooden board, using your hands, very slowly mix water with flour until thoroughly incorporated. Knead dough for a few minutes until it reaches a soft, silky texture. Set dough aside wrapped in a cloth for a minimum of 30 minutes.

Divide dough into 6 portions. Roll out each piece into a long snake-like strip. Then cut into 1-inch pieces. Either with a knife or with your index finger, drag each piece across the board, creating a rough texture on one side. Then gently fold over with thumb to form “little ears.” Let dry for a minimum of 30 minutes.

For a printer-friendly version of this recipe, click here: Challenge Recipe.
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The TableWine Challenge

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