How about a perfect dish to accompany a medium-bodied red wine? I mean, after all, sometimes we have to pair our food to our wine--not vice versa! How about a dish that's great in all seasons? Why not try Nello's delish fish dish!

Ingredients for two to four (depending on your two or your four!)
One pound (or a pound and a half) of fresh red snapper
One cup of black olives (buy those at the olive bar, pitted if you can)
Rosemary and two or three bay leaves
Salt and pepper
White wine
Garlic
Flour
Extra-virgin olive oil

Recipe
1) To begin? Get chopping. Cut the olives in half, yet not too small. Mince the garlic. Combine in a small bowl with some olive oil. 
2) Add the rosemary, a third of a cup of white wine, some salt and pepper (just a tad each), and the bay leaves to the bowl. Mix.
3) Cover the red snapper in a light coat of flour then marinate in the olive and herb sauce for fifteen minutes.
4) Set oven to 400 degrees. Cook for twenty-five minutes. Enjoy!
The dish is accompanied well by Parmigiano-Reggiano asparagus and baked fingerling potatoes, but be inventive!

The name itself sounds delicious, doesn’t it? “Maiale in agrodolce.” Sweet and sour glazed pork chops. This typically Roman dish is a perfect secondo and can be prepared easily for a large number of guests. Pork’s relatively cheap and the sauce is quite simple to make.
 
Ingredients for four persons
Sugar (or honey)
Rosemary
Balsamic vinegar
Four pork chops
Salt
Cracked peppercorns
Olive oil
Unsalted butter
One onion

Recipe
1. Evenly disperse a light coat of olive oil over the pork chops, seasoning with salt and pepper.
2. Combine a cup of balsamic vinegar and three tablespoons of sugar (or honey) in a small saucepan. Heat.
3. After a couple of minutes, stir in three tablespoons of butter, add rosemary, and sliced onion (which you’ll have cooked for a minute in a separate pan until golden).
4. Grill pork chops over a medium flame. Baste each chop every two minutes until done (approximately 12-14 minutes total; careful not to dry out pork chops).
5. Once pork chops are done, serve. Drizzle remaining sauce evenly over each chop.