La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
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La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Italiaanse keuken geheimen. Italiaanse koks en restaurants. Proeverijen, cursussen en workshops. Recepten, delicatessen en typische Italiaanse F&B producten. Volg ons op Facebook: www.facebook.com/GustoDiLella
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Rescooped by Good Things From Italy from Le Marche and Food
February 21, 2013 5:13 PM
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Tortellini with Vino Cotto (or use Sapa instead)

From www.youtube.com - February 21, 2013 10:12 AM

This recipe is unique and uses Vino Cotto. This meat filled Tortellini, is extremely tasty and delicious and delicate. 
Ingredients:

1 x batch of fresh pasta mix (as per video on our cooking channel)250grams x beef mince50grams x slithered radicchio80grams x fresh ricotta cheese50grams x grated parmigiano30grams x olive oil60grams x milk soaked almonds1/2 x lemon freshly squeezed2 x tablespoons of Vino Cottosalt to taste

 

Directions

-have a batch of freshly made pasta dough ready to be rolled
-mix all ingredients together in a bowl and place to side
-roll out pasta and cut into shapes (100mm diameter circles)
-make up an egg wash and coat pasta shapes
-make up balls with prepared mixture using teaspoon measure (approx)
-place in middle of cut pasta shape
-allow egg wash to dry then seal and shape accordingly
-add tortellini to salted boiling water and allow tortellini to rise to the surface and cook for further three minutes
- drain and serve to taste


Via Mariano Pallottini
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Marco Lorenzetti's comment, February 21, 2013 11:25 AM
Come già detto in un altro blog, Sapa e Vino Cotto non sono affatto la stessa cosa. La prima, è una specie di salsa, sicuramente un condimento usato, una volta, al posto dello zucchero e del miele, protagonista in moli dolci marchigiani. Si ottiene facendo bollire il mosto per un certo numero di ore, il quale poi si restringe fino ad assumere una consistenza... melassosa. Il Vino Cotto, invece, viene fatto sempre col mosto che viene fatto bollire per un certo numero di ore finché non si sia ridotto di un terzo... o di un mezzo. Raffreddato, viene messo in piccole botti di rovere a fermentare. Dopo questa prima fermentazione, viene immesso in contenitori dove è già presente il Vino Cotto degli anni precedenti dove inizia un lungo perdiodo d'invecchiamento. Come vedi, sono profondamente diversi.
Marco Lorenzetti's comment, February 22, 2013 3:14 AM
Mi ha confuso quel SAPA instead del titolo. Comunque, siamo colleghi, anch'io sono sommelier di II livello.
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Rescooped by Good Things From Italy from Le Marche and Food
February 8, 2012 4:48 PM
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A sweet recipe with Vino Cotto (or Sapa): Chocolate Vino Cotto Pavlova

A sweet recipe with Vino Cotto (or Sapa): Chocolate Vino Cotto Pavlova | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From www.penguin.com.au - February 8, 2012 6:26 AM
CHOCOLATE VINO COTTO PAVLOVA

6 free-range egg whites, at room temperature

1 1/2 cups caster sugar

1/4 cup dutch-process cocoa powder

1 tablespoon vino cotto, plus extra for drizzling

40g finely grated dark couverture chocolate (70 per cent cocoa solids), plus extra coarsely grated (optional), to serve

extra virgin olive oil, for brushing

5-6 figs, halved or 300g raspberries

300 ml crème fraîche or double cream

 

Click on the photo to read more


Via Mariano Pallottini
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Rescooped by Good Things From Italy from Le Marche and Food
November 2, 2011 2:56 AM
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Orange Ricotta Fritters with Vino Cotto

Orange Ricotta Fritters with Vino Cotto | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From www.vinocotto.com.au - November 1, 2011 7:34 PM

Orange Ricotta Fritters with Vino Cotto is a great variation of a traditional Le Marche sweet typical of carnival but common in all cold season.

One bite and you will be smitten by these little gems. Crispy on the outside and light and fluffy on the inside...


Via Mariano Pallottini
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Rescooped by Good Things From Italy from Le Marche and Food
March 30, 2012 3:00 PM
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Spiced baked Figs with Vino Cotto

Spiced baked Figs with Vino Cotto | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From www.vinocotto.com.au - March 30, 2012 12:53 PM

These baked figs are delicate and smell delicious. Can be served with a scoop of ice-cream, ginger mascarpone or along side a ricotta cake and a glass of dessert wine.

Ingredients - Serves 4

6 figs, skin clean with a dry cloth, halved
20g butter, cut into cubes
1 tbsp honey
2 tbsp Vino Cotto
1,5 tbsp orange juice
1 tbsp brown sugar
1 tsp ground cinnamon
1 star anise
amoretti biscuit, to serve (optional)

Click for directions


Via Mariano Pallottini
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Rescooped by Good Things From Italy from Le Marche and Food
December 11, 2011 9:37 AM
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Christmas Fruit Mince Tarts from Southern Italy

Christmas Fruit Mince Tarts from Southern Italy | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From www.vinocotto.com.au - December 11, 2011 4:36 AM

These truly sensational fruit mince tarts are sure to impress – with their decadent deep filling of vine fruit, dried fruit, roasted nuts, Vino Cotto, coffee, liqueur and spices and silky sweet pastry. Passionately created by the women in the villagers of Southern Italy for many years, these little gems are well worth the time and effort. I’m sure you will love them and they make terrific Christmas gifts to those who appreciate quality and flavour.


Via Mariano Pallottini
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