Nothing like aged vension that is then marinated in olive oil, black pepper, garlic, rosemary and red wine.
Place ALL in a very heavy iron skillet (covered) adding wine as the only fluid addition for about 1 hour. I usually start high heat to brown, go to low and then back to high near the end to crust it some more. But you do want to make sure you have a heavy syrupy reduction
The reduction from this process is so good you'll be tempted to lick the plate.
Pour this over a bed of greens (cooked or raw). Or pour this over rice or pasta.
Then sprinkle on top very finely chopped raw garlic and rosemary and parsley along with fresh cracked pepper.
Serve with smoky, oaky red wine.
If she doesn't want to marry you she will want to at least spend the night...........
Last edited by Yogi 000; 01/30/07 09:16 PM.
