With an eye on the start of 2018, a “flexible” NYE snack seemed apropos. I sliced fresh calamari and poached it in red wine, water, garlic, a little soy sauce, and spring onion, with a small bay leaf. Next, I dipped the tenderized tidbits in beaten egg yolks, dredged them through [my] seasoned dry polenta, and tossed them in a pan of hot pancetta drippings. The spices balanced well with the sweet fresh calamari and pancetta drippings. The polenta also added great texture [not at all gritty] and its own sweetness.
This dish pairs equally well red or white wines. That’s the point….
The Brut Rose Millésime 2012 Laurent-Perrier really doesn’t need an explanation – but I will throw in a few descriptors: raspberries, ginger/cola, warm butter on the palate – a creamy texture and red berries on the finish. Worth it.
The Flavor Democracy 