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28
L'Italo-Americano
THURSDAY, FEBRUARY 20, 2020
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
Continued form page 26
warm sfinci around covering
them with sugar.
Serve warm if possible,
although they really are still
d e l i c i o u s c o l d . I f s e r v i n g
with vincotto, drizzle it over
them just before serving.
Easy recipe for vincot-
to
Vincotto (cooked wine)
i s t r a d i t i o n a l l y m a d e i n
Puglia and Calabria. Its deli-
cious flavor of is the result
o f s l o w l y c o o k i n g g r a p e
m u s t ( j u i c e o f p r e s s e d
grape) of late harvest dark
grapes, before fermentation
begins. The must is cooked
over a low flame for over 15
hours, during which time it
r e d u c e s t o a t h i r d o f i t ' s
original volume resulting in
a s y r u p . T h e f o l l o w i n g
r e c i p e i s a n e a s i e r a n d
q u i c k e r v e r s i o n y o u c a n
make at home… remove the
s p i c e s y o u m a y n o t l i k e . .
tweak it until you are happy
with the flavor. You can also
buy vincotto in most spe-
cialty food stores.
Ingredients
750ml fruity red wine
1/2 cup sugar
2cm fresh ginger – cut in
3 pieces
1 cinnamon stick
1 t e a s p o o n c a r d a m o m
pods
2 cloves
Place all the ingredients
in a saucepan and bring to a
b o i l . R e d u c e t h e h e a t t o
m e d i u m a n d s i m m e r f o r
about 30 minutes until the
w i n e h a s t h i c k e n e d . T h e
wine should have a syrupy
consistency, and will reduce
t o a b o u t a q u a r t e r o f i t s
original volume, about 3/4
cup. Strain through a sieve
and let cool to room tem-
perature.
Sfinci also have rosemary among their ingredients (Photo: Toni Brancatisano)
