This is one of those very simple dishes that also epitomizes the best of Italian cooking. Perfectly seared meat, some spicy greens all bathed in a fragrant flavorful oil. Just a few great ingredients treated simply but the result is unforgettable. Like most Italian recipes there are many variations. Tagliata comes from the Italian tagliare, which means “carved” or “cut”. It’s a technique in which the meat is thinly sliced after cooking which produces a lot more surface area to drizzle on seasoned oils and condiments. This recipe shouts out for an elegant, fruity Pinot Noir like the 2021 Russian River Valley.

This simple and fast curry can be on the table in a few minutes. Curry and a delicious sparkling wine like the 2018 Grand Cuvee’ make a great combination.  I’ve used shrimp here but you could use fresh scallops, calamari, or tinned fishes such as mussels, oysters, cockles or mackerel stirred in gently just at serving time.  I’ve used Trumpet mushrooms here but any flavorful mushroom such as oyster, clam shell or maitake could be used.

This very simple recipe lets the flavor of the oyster shine. It’s a recipe from my new book: The Hog Island Book of Fish and Seafood. It would work well with the crisp, lemony flavors and fruit of the 2021 Les Pierres Chardonnay.