A Spanish Red is Good with Nigella’s Meatzza

We have been watching Nigella Lawson’s Italian cookery series Nigellissima.  It hasn’t exactly received rave reviews and sales of the accompanying book have not been encouraging either.

There has been criticism that some of the recipes are not particularly healthy.  We fancied trying “Meatzza”  Apparently, this dish is aimed at children and is supposed to be a cross between meatballs and pizza. We must be big kids then. Quite a few food critics slagged the recipe off in an arrogant, snooty manner, which made me even more determined to try it.IMG_0171.JPG (2)

Yes it was dripping in fat. Sitting in it, in fact. Following the instructions went right against Teresa’s usual practice of draining off the fat after frying minced beef, so the result reminded us of a fatty beefburger. We added extra parmesan and garlic and the end result was actually quite tasty. However, I wouldn’t recommend this as part of a “calorie-controlled” diet, or as a weapon in the fight against childhood obesity.

We intially paired it with a Kulapelli Cabernet Sauvignon/Carménère, one of Tesco’s Finest range, but it didn’t work, so we turned to a bottle of Campo Viejo Rioja Reserva 2007, a full-bodied Spanish red from Costco.  We detected berries and vanilla on the nose and tasted red berries and smooth vanilla, with a spicy finish.  A good match. IMG_0172.JPG (2)

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