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Dec. 2003
Gnocco fritto (Fried dumpling)
For 6 servings:
250 grs white flour, 15 grs beer yeast, 30 grs olive
oil, 1 tablespoon salt, 125 ml warm water, oil to fry.
Sieve in a cone-shaped the flour, dig a hole and add salt,
oil and the yeast dissolved in water; mix thoroughly and knead.
Let leaven for 1 hour in a warm room; spread the paste in
a pastry 3 mm high and cut in rhombi.
Fry in boiling oil, few at a time, drain when swollen and
golden and serve very warm.
To “clean the throat” after the grasy dish, we
suggest a young sparkling red like the Lambrusco di Sorbara
or the Bonarda di Ziano or a Gutturnio dei Colli piacentini
Coniglio ripieno (Stuffed rabbit)
For 6 servings:
1 rabbit of 1.5 kgs without head but with liver, lungs
and heart, garlic, a tuft of rosemary, basil and laurel tied
together, olive oil, minced parsley, 200 grs vermicelli (thin
spaghetti), white wine, salt and pepper.
Clean, wash and dry the rabbit, rub with garlic and cut the
giblets in pieces. Boil the vermicelli in plenty of salted
water; in a pan, season the tied spices in 6 tablespoons olive
oil, add the giblets and cook rapidly. Take out the spices
and add the parsley. Away from fire, dress with this juice
and grated cheese the drained vermicelli still underdone;
stuff the salted from the stomach side with the paste, stitch
the opening with white yarn, add salt and pepper also outside
and grease.
Cook in oven at 200°C, adding periodically some white
wine.
The suggested wines are medium body reds like a Sangiovese
di Romagna or the Lancellotta emilaino or even a Merlot dei
Colli Bolognesi.
Torta di mele monferrina (Apple pie
Monferrato style)
For 6 servings:
1500 grs rennet apples, 120 grs crushed macaroons, 120
grs crushed biscuits, 3 eggs, 100 grs butter, 100 grs sugar,
50 grs bitter cocoa powder, 50 ml rum, grated lemon peel,
cinnamon powder.
Cook briefly the apples, mash them like purée and
add all other ingredients, obtaining a soft paste. Shape at
your liking and cook in oven at 220°C for abt. 50 minutes.
The sweetish taste will be better matched by a sweet sparkling
wine like the Albana amabile or a Moscato d’Asti or
a Trebbiano Spumante.
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