Confession: I love a recipe from the Campbell's soup website. It calls for simmering chicken breasts in creamy stock, balsamic vinegar, sundried tomatoes, oregano, and kalamata olives. You sprinkle the whole thing with feta cheese and serve it up over orzo. I've eaten this dish with plenty of different wines that were all... fine. California Pinot Noir was overwhelmed; a northern Italian Barbera was bright but not bold enough; New Zealand Sauvignon Blanc made it feel like everything was fighting. But last week, I found the perfect match.
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Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Fregola is a unique, rolled semolina pasta from the Sardinian region of Cagliari. It is most often compared to the large, pearly Israeli couscous, but I see it as way more exciting. Made with coarse semolina, fregola—or fregula—lacks the polished finish of Israeli couscous; it is misshapen and has a nubby, rough texture that makes it perfect for sopping up and conducting the flavors of sauce and broth. Another key flavor element is the toasting. After the simple dough...