8 APRIL 2019
APRIL RECIPES
Confit Kugel Wedges P. 9 8
- Fried Zucchini Blossoms
with Prosciutto and
Mozzarella P. 1 0 1
- • Oven-Fried Baby
Artichokes P. 9 8
•• Sautéed Chicories with
Chile Oil P. 9 0
SAUCES & CONDIMENTS
- Chile Oil P. 9 0
- • Horseradish Butter P. 9 9
••• Lemon-Caper Aioli P. 9 9
- Orange Mostarda P. 9 8
- Saffron-Soaked Golden
Raisins P. 9 8
PASTA & RICE
••• Avocado Sushi “Biscotti”
P. 4 3
Calamarata with
Swordfish and Shishitos
P. 1 0 1
•• Chicken Liver Ragù
Rigatoni P. 3 2
Food & W
ine
® (ISSN 0741-9015) (April 2019) (Volum
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2017 KELLER RIESLING
ESTATE TROCKEN
RHEINHESSEN ($25)
Klaus Peter Keller is a superstar
in Germany whose top wines
sell for a fortune, but his thrill-
ingly crisp (and totally dry) basic
estate bottling is a steal. I had it
recently at Popina, a terrific little
Italian place in Brooklyn’s Colum-
bia Street Waterfront District with
a surprisingly wide-ranging list.
2016 THOMAS FOGARTY
SANTA CRUZ MOUNTAINS
ESTATE CHARDONNAY ($38)
Why California’s Santa Cruz
Mountains don’t get more wine
recognition is a total mystery
because they’re the source for
superb Pinots and Cabernets as
well as top-notch Chardonnays.
This taut, expressive bottle from
one of the AVA’s best producers
is a superb intro to the region.
2017 IL BASTARDO
ROSSO ($10)
April showers may bring May
flowers, but they also bring Tax
Day. A great value red is just the
balm needed for the pain that
accompanies writing a check to
the government. Aromatic and
bright (and gratifyingly named,
in this case), the red cherry–ripe
Il Bastardo is made from Sangio-
vese from Tuscany’s Rufina area.
PASTA PRIMAVERA with crisp,
citrusy Italian Vermentino:
2017 Cantina Santa Maria la
Palma Aragosta
75
TURKEY SCHNITZEL
with juicy, G renache-
based kosher red:
2016 Capçanes
Peraj Petita
27
STAFF-FAVORITE PAIRING
STAFF-
FAVORITE
PAIRING
- • Crispy Rice Cakes P. 4 3
- • Fresh Egg Noodles P. 1 0 0
•• Garganelli with Speck,
Peas, and Scallion
Cream P. 3 0
- Hand-Cut Tagliatelle with
Porcini and Herbs P. 1 0 0
••• Nasu Miso Sushi
“Biscotti” P. 4 3
••• Pasta Primavera P. 2 7
•• Spaghetti Puttanesca
with Boquerones P. 2 8
•• Spicy Tuna Sushi
“Biscotti” P. 4 3
••• Three-Pepper
Cacio e Pepe P. 2 9
DESSERTS & BAKED GOODS
- • Matzo with Horseradish
Butter P. 9 9
•• Orange Torta P. 7 9
- • Pear Crostata P. 8 9
- • Wine-Poached Straw-
berries and Apricots P. 3 6
key:
MEAT & POULTRY
Braised Lamb with
Garlic, Wine, and Lovage
P. 9 0
•• Brisket Meatballs in
Tomato Passata P. 7 9
- Drunken Chicken
Soup P. 4 0
- Stewed Chicken Legs and
Thighs with Fresh Herbs
and Olives P. 8 9
- Turkey Schnitzel P. 7 5
VEGETABLES
- • Beets and Pistachio
Yog u r t P. 9 9
- • Carrot Farinata P. 7 5
What Ray’s Pouring Now Executive Wine Editor
Ray Isle’s favorite things to drink this month
