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Recipe: Greek-Italian Rasamalaya Influences: Greek, Italian This fusion dish combines the traditional Greek flavors of oregano and garlic with the Italian flavors of tomatoes and parmesan cheese. The result is a savory and comforting stew-like dish that is packed with flavor. The addition of the rasam paste gives it a distinct spiciness that rounds out the flavor profile. Ingredients: - 1/4 cup olive oil - 2 cloves garlic, minced - 1 onion, diced - 2 tablespoons oregano - 1 teaspoon dried basil - 1 can (14.5 oz) diced tomatoes - 1/4 cup rasam paste - 1/2 cup white wine - 1 can (15 oz) cannellini beans, drained and rinsed - 1/2 cup parmesan cheese, grated - Salt and pepper to taste Instructions: 1. Heat olive oil in a large pot over medium heat. 2. Add garlic and onion and cook for about 5 minutes until softened. 3. Add oregano and basil and stir. 4. Add diced tomatoes and rasam paste and stir until combined. 5. Add white wine and stir. 6. Add the cannellini beans and stir. 7. Reduce heat to low and simmer for 15 minutes, stirring occasionally. 8. Stir in parmesan cheese and season with salt and pepper to taste. 9. Serve over cooked rice or pasta. Wine Pairing: This dish pairs well with a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Vermentino. The crispness of these wines will help to balance out the savory flavors of the dish. Cocktail Pairing: This dish pairs well with a classic Italian Negroni or a Greek version of the drink such as the Mezcal Negroni. The slight bitterness of the drink complements the savory flavors of the dish. Best suited for: This dish is perfect for a family gathering or a special occasion. It is easy to make and can be made ahead of time to feed a crowd. The flavors are comforting and comforting but not too overpowering so it pairs well with a variety of sides.