Archive for 'Food and Wine'

A crisp and sweet accent to any after dinner liquor, or ideally a glass of Vin Santo. A very typical dessert in many Tuscan homes.

Ingredients:

• Plain White Flour 500gr (18 ounces)


• Granulated Sugar 500gr (18 ounces)


• Almonds 180gr (6.5 ounces)


• 3 Eggs


• Baking Powder, 4 tsps


• Dash of Salt

In the near future, 2007 may be a prized vintage for Italian wine. The temperatures this summer have been warm, and the grapes are nearing the earliest harvest in decades. Vineyards across the peninsula are looking for help they were not expecting to need for several more weeks.

The grapes are ripe almost 20 days early in some areas and though it's a smaller harvest than many years, the grapes are dark, sweet, and rich in flavor. This heat coupled with the lack of rain has produced a very intense grape by not diluting the natural sugars.

This recipe is a combination of the popular Porchetta with duck instead of the normal pork roast. Porchetta is a popular staple at many festivals and holidays in Italy, served from street vendors and often in a Panini. The Anatra in Porchetta offers a slightly different spin on the traditional dish that you are sure to find enjoyable.

Ingredients:

• One whole, cleaned duck


• Fennel seeds


• Bunch of fresh fennel


• 4 Garlic Cloves


• 2 Peperoncini (chili peppers)


• Fresh Sage


• Fresh Rosemary


• Salt and Pepper


• Olive Oil


• Glass of Red Wine