Asian Spaghetti

Striped Snapper ‘Americaine’ en Papillote

Tomato Carpaccio with Soy-Vinegar Syrup

Michael Chiarello's Spuma di Tonno and Heirloom Tomato “Short Stack

WINE NOTES

2005 Melini Chianti San Lorenzo

100% Sangiovese. Aged in a combination of oak casks, barriques and steel -- giving the wine a modern twist with Tuscan roots. The founder of this winery actually helped to develop the quintessential straw-covered flask that is synonymous with traditional chianti. (The straw-covered flask allowed for shipping, opening up the wine market considerably.) Has a pronounced raspberry and blackberry bouquet with hints of violet and iris. Goes well with meat sauce, antipasto and other dishes where full-flavored proteins are featured – a great match with the Asian spaghetti.


2003 El Coto de Rioja Crianza

100% Tempranillo. Aged first in steel vats, then in oak to give it character. Ripe strawberry and raspberry nose with a vanillin note. Palate is smooth, balanced, fresh, dry and clean. Great with grilled veggies and lighter proteins – pairs well with the carpaccio and snapper.


 

Blue Ginger Lychee Tea (20 Bags/Tin) List price: $8.99 Ming's Price: $7.99

Tomato Carpaccio with Soy-Vinegar Syrup
Serves 4

• 3-4 large, ripe heirloom tomatoes of different sorts if possible, thinly sliced
• 1 cup balsamic vinegar
• 1/2 cup naturally brewed soy sauce
• 1/4 cup brown sugar
• Freshly ground black pepper
• Domonique's Sea Salt (available at Ming.com)

Lay out tomato slices randomly on 4 plates or 1 platter. In a stainless steel saucepan over medium-high heat, combine vinegar, naturally brewed soy sauce and sugar. Bring to a simmer and reduce by 50%. Test by drawing line of syrup on a cold plate to see if the line will hold. Transfer to a cool, heat-proof container and let cool in fridge. Season tomatoes with sea salt, ground pepper and syrup. Serve.


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