To accompany a great wine like Cuvée 1858, there is no need for a complicated recipe. A beautiful grilled beef rib and a few sautéed potatoes are enough to create a generous and convivial moment around the table.
As a side dish, peel a few potatoes and cook them in salted water until tender. Then cut them into cubes before browning them in a pan with a drizzle of oil until they achieve a beautiful crispy color.
At the end of cooking, add a finely chopped garlic clove along with a few sun-dried tomatoes cut into small dice to bring a fragrant and slightly Mediterranean touch.
Served with a perfectly seared beef rib and a glass of Cuvée 1858, this simple recipe above all highlights the pleasure of quality ingredients, sharing, and fine food and wine pairings.
An easy idea to prepare, even while traveling or in a camper van, as during a recent gourmet stay in Tessin.
