ANTIPASTO
Try
serving bunches of grapes in a pretty bowl
of ice and water;
accompanied
by a soft cheese and crackers.
Pate de Fois Gras with Grapes
1 goose
liver
1 cup Port
1 small
cup Santa Margherita aqua vitae
2 tbsp.
butter
4 slices bread
250 g./9
oz. white grapes
1 small
cup stock
1 tsp.
potato flour
salt and pepper
Rinse
liver of all small nerves, slice leaving still attached to base, open
cuts and
sprinkle insides with salt and pepper; close up liver and marinade
for a
night in��the aqua vitae and port.
Remove
from marinade; close slices and fry in hot butter; also fry bread
slices;
place liver on top and keep warm. Pour into pan marinade juices,
spread
out potato flour into juice and dilute
with
stock; heat entire mixture and add grapes with out skin and seeds.
Slowly
bring to boil and pour sauce on to liver. Serve
hot.
Serves 4
Grape skewers
12 white
grapes and 12 black grapes
4 Frankfurter sausages
20 g./4
oz. tasty Provolone cheese
1 tbsp.
extra virgin olive oil
1 lemon
fresh mint
8 wooden skewers
salt and pepper
Pierce
each skewer with a white grape, sausage chunk, black grape and a
cube
of��cheese,
and so on until all the
ingredients
are finished, and decorate with mint leaves. Prepare a sauce
with oil,
1/2 lemon juice, salt and pepper and paste on skewers.
Serves 4
Arrosto con salsa all�uva � Pork roast with grape
sauce
Preparazione
15 min.; Cottura 1 ora e 40 min.
800 gr.
di lonza di maiale
50 gr. di
burro
2 spicchi
di aglio
50 gr. di
lardo
2
grappoli di uva
2
cuccchiai di aceto
4
cucchiai di miele
brodo
olio
sale - pepe
Lardellate
la lonza con il lardo ridotto in pezzetti sottili (introduceteli
nella
carne con l'apposito strumento o con un coltellino a punta affilato).
Spremete
il succo da un grappolo di uva, unitelo all'aceto e scioglietevi
dentro il
miele.
Scaldate
in un tegame da forno 30 gr. di burro e poco olio.
Rosolatevi
gli spicchi di aglio senza far prendere colore poi toglieteli dal
tegame.
Adagiatevi
la lonza e fatela colorire a fuoco vivo da tutte le parti.
Salate e
pepate. Introducete il recipiente nel forno gi� caldo a 180 gradi e
continuate
la cottura per 1 ora e un quarto.
Durante
la cottura spennellate spesso il pezzo di carne con la mistura di
miele e
succo di uva.
Dieci
minuti prima di togliere il recipiente dal forno aggiungete gli acini
del
secondo grappolo d'uva e lasciate insaporire.
Quando
l'arrosto � pronto ritiratelo assieme agli acini e tenete tutto in caldo.
Unite al
fondo di cottura il brodo e lasciate restringere alla salsa una
noce di
burro e montatela con una frustina.
Tagliate
a fette sottili la lonza e nappate la carne con la salsa.
Guarnite
il piatto con i chicchi di uva e servite con un contorno di
cipolline
in agrodolce e di cavolini al burro.
Dosi per 4 persone
Salsiccia coll'uva - Sausage with Grapes
E' un piatto
triviale e comune, ma lo noto perch� la salsiccia, con
quel
dolce acidetto dell'uva, potrebbe dar nel gusto a qualcuno. Bucate le
salsicce
colla punta di una forchetta e mettetele in tegame cos� intere con
un poco
di lardo o burro. Quando saranno cotte unite l'uva, non in
quantit�,
a chicchi interi e fatela bollire finch� si strugga a met�. La
salsiccia
sola poi, oltrech� in gratella, pu� cuocersi intera in un tegame,
con un
gocciolo d'acqua.
Fragole ed Uve con Menta e Vaniglia - Strawberies and Grapes with
Mint and Vanilla
2 12- to
16-ounce baskets strawberries, hulled, quartered
2 cups
seedless green grapes
1/4 cup
sugar
2
teaspoons finely chopped fresh mint
1/4
teaspoon vanilla extract
Combine
all ingredients in large bowl; toss to coat fruit. Cover and
refrigerate
at least 1 and up to 4 hours. Spoon fruit into bowls and serve.
4 Servings
Glazed Grapes
1 kg./2
lb. 2oz. large black and white grapes
egg white
powdered
sugar
Pick
grapes from bunches, rinse and leave to dry. Dip quickly into lightly
whipped
egg white, drain and cover with sugar. Stand on a broad sieve or on
a sheet
of paper foil�������������������������������
for a few hours until
they are
dry and the coating hard.
Serves 4
Schiacciata con l'Uva
Wine
isn't the only reason to eagerly await the grape harvest: There's also
schiacciata
con l'uva, the pastry traditionally made by Tuscan farmers in
the fall.
You will need wine grapes, because those sold for consumption at
table are
too watery and not sweet enough. This is a fairly elegant, city
version
the schiacciata, in which the traditional lard and honey have been
replaced
by olive oil and sugar.
1 egg
1/2 cup
sugar
1/2 cup olive
oil
4 cups flour
A packet of yeast
White wine or water sufficient to make a
smooth, workable dough (about 1/3 cup)
1 k wine
grapes (either white or red), stripped from their stems, washed,
and
drained
1/2
teaspoon anise seeds (optional)
1/4 cup
chopped walnut meats (optional)
1/2
teaspoon rosemary leaves (optional)
Preheat
oven to 200 �C (320� F)
Mix the
egg, sugar, flour, yeast, and enough wine or water to obtain a
fairly
soft dough. Knead it till it's smooth, and roll it out about a
quarter
of an inch thick.
Grease a
9x14" cake pan and line the bottom of it with half the dough,
making
sure that it reaches about an inch up the sides of the pan. Fill the
pan with
about 3/4 of the drained grapes.
Use the
remaining dough to cover the grapes, sealing them in with care,
then
spread the rest to the grapes on top of the schiacciata. Dust the
schiacciata
with sugar and bake it in the oven for about an hour, or until
the crust
is browned.
You can
vary the recipe. Some cooks use considerably more sugar, and others
put
chopped walnuts within the schiacciata and sprinkle them over it. Still
others
sprinkle anise seeds or rosemary leaves over the schiacciata;
whereas
walnuts and rosemary are sometimes used together, anise seeds are
used
alone.
Schiacciata
con l'uva goes wonderfully with a red wine.
Torta d'uva Regina' - style="mso-spacerun:
yes">�Uva Regina Tart
500 gr
Uva Regina
for the
"Pasta frolla"
300 gr. flour
150 gr.
of�butter
100
gr.�sugar
1t
vanilla
1t
Marsala wine
one pinch
of salt
3 egg
yolks
"maraschino" liquer
ingredients
for the cream:
1/2 liter
milk;
200 gr.
sugar
4 egg
yolks
100 gr of
flour
1 t
vanilla
lemon
zest
some
butter
Seed the
grapes and put them to marinate for half an hour, in a little of
maraschino
and two spoons full of sugar
Cover the
bottom of a baking-pan with a layer of pasta frolla, add a layer
of cream
and one of grapes
Cover the
whole with another layer of pasta frolla closing well the borders
pierce
with a fork to avoid the tart swelling with the heat, and bake in
the oven
at 350F for�about 45 minutes
Castagnaccio all'Uva Nera - Chestnut Cake with Red
Grapes
2 cups
chestnut flour
2
tablespoons sugar
1/4 cup
walnut pieces
2 cups
milk
2
tablespoons virgin olive oil
2
tablespoons chopped fresh rosemary leaves
2 cups
red grapes, seedless
1 cup sugar
Preheat
oven to 375 degrees F.
In a
large mixing bowl, place flour, sugar and walnuts. Add 1/2 cup cold
milk and
slowly add rest of milk, stirring constantly to avoid lumps to
form in
batter. Grease pan with 1 tablespoon oil and pour in batter.
Drizzle
top�with remaining oil and distribute
rosemary evenly over top.
Bake for
45 minutes, or until a toothpick pierced in the center comes out
clean.
While
castagnaccio is cooking, place grapes and sugar in a small saucepan
over
medium heat. Cook until quite soft and bubbly, about 10 minutes.
Remove
castagnaccio and serve either warm or cool with grape sauce.
Serves 4
Budino d'Uva Nera - Black Grape Pudding
3lbs. red
wine grapes
flour
sugar
pudding
molds
Wash the
grapes and remove the stems. Put the grapes in a large pot (not
aluminum)
and cook over low heat, stirring, until all of the grapes have
popped.
Pass the pulp through a sieve and cool. Weigh it to allow for
proper
proportions of flour. Add sugar to taste.
Put 1
Tbs. flour for each 4 oz. of grape juice and, whisking constantly,
add the
flour to the grape juice. Continue to cook over low heat for 5-6
minutes,
then pour into small molds dampened with water and let cool and
set.
Unmold the sauce on dessert plates and serve.
NOTE: You
may add a�sauce under the pudding
This month we are celebrating the
bounty of the harvest .� The fresh
fruits and vegetables are at their best and most plentiful this month.
I have chosen to highlight grapes.
Italy's grape harvest,� vendemia usually
takes place sometime in September.Grapes are good for you; you can never eat
too�many grapes.