One of the joys of exploring the wines of Italy is the opportunity to discover varieties you seldom (if ever) seen grown in the United States.
Inzolia can be similar to a neutral Chardonnay, which means it can do double duty as a refreshing sipping wine or as a companion to dishes such as butternut squash ravioli or even seafood.
Another versatile food wine is Italy’s most famous white variety: Pinot Grigio. One can only imagine how many bottles of Pinot Grigio are consumed at family-run restaurants and wine bars along Italy’s Amalfi Coast, accompanied by simple but delicious fare like pan-seared cod.
The dish featured below pairs beautifully with Pinot Grigio, and this recipe yields two servings.
- 3 bell peppers, seeded, veins removed and chopped
- ¼ cup sliced almonds
- 1 clove garlic
- 3 tablespoons fresh lemon juice
- 2 tablespoons plus 1½ tablespoons olive oil (separate portions)
- Freshly ground pepper
- ½ cup Feta cheese crumbles
- ¼ cup chopped parsley
- Two 6-oz. cod fillets
- ½ cup all-purpose flour
- 2 cups arugula
- Saute bell peppers in a splash of olive oil over medium-high heat until soft (about 5 to 8 minutes). Transfer to a bowl and let cool.
- In a small skillet, toast the nuts over high heat, shaking the pan often, until they’re fragrant and begin to brown.
- In bowl containing the bell peppers, add Feta cheese, lemon juice, parsley, 1 tablespoon of olive oil, salt and pepper. Toss to coat.
- In a medium nonstick skillet, heat 1½ tablespoons olive oil over medium-high heat.
- Season cod fillets with salt and pepper. Add to the pan and cook, turning once halfway through, until golden-brown (about 11 minutes).
- Arrange a bed of arugula on a plate and lay the fillets on top. Spoon the bell pepper/Feta mixture over the fish and serve.