|Let’s pretend, to “noodle” the recipe a bit (ba-dum-tsssshhh), that this is afull-on Mediterranean preparation, for wines from that region would well accompany it. By and large, the reds of Italy, Portugal, and southern France sport a bit more acidity and more cleansing tannins than their New World offspring, perfect for taming the oils from the citrus and the olive oil, as well as the fats from the meat and dairy in this recipe. Plus, with all their vowels, they sound nice with the words “zucchini” and “fettucine.” |
| HERE’S WHAT YOU NEED:|
• 4 lamb burger patties
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and minced
• 4 zucchini, sliced lengthwise into very thin strips with a vegetable peeler or mandolin
• 2 tablespoons grated lemon zest
• 3/4 cup crème fraiche
• 4 teaspoons finely minced fresh green herbs (any mix of flat-leaf parsley, rosemary, chervil, summer savory, or the like)
HERE’S WHAT YOU DO:
Makes 4 servings
Heat a skillet over medium-high heat; season the lamb with salt and pepper. Cook until browned and cooked through. Heat the olive oil in a large skillet over medium-high heat; stir in the minced garlic; cook, stirring, 1 minute. Add the zucchini strips; season with salt. Cook, stirring gently, until zucchini begins to color. Remove from heat; stir in the lemon zest. To serve, top the burgers (with or without brioche bread buns), garnished with the crème fraiche mixed with the herbs.
AND THE WINES!
Canteperdrix Ventoux Blanc
A blend of Grenache Blanc, Clairette, and Bourboulenc. Grapefruit, grass, and high acid. Exciting.
F&F $9.99/bottle (reg $12.99)
Gran Sasso Montepulciano
Ruby red with violet highlights, it has cherry and blackberry aromas that are supported with an intense balsamic note.
F&F $15.99/bottle (reg $18.99)
Quinto do Montalto Vinha da Malhada
A blend of several local and international varieties: Aragonez, Trincadeira, Touriga Nacional, and Syrah. With bright tones of fruit and a clean sensation of soil and place.
F&F $16.99/bottle (reg $18.99)