Subject: Salviata
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 18 2002 - 03:15:23 EST
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F O O D F U N N Y
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Thanks to reader George Schoenbaum for sending us this one:
PLANT CITY, FL (AP) - Some Wal-Mart customers soon will be able to
sample a new discount item --Wal-Mart's own brand of wine. The
world's largest retail chain is teaming up with E&J Gallo Winery of
Modesto, Calif., to produce the spirits at an affordable price; in
the
$6-8 range. While wine connoisseurs may not be inclined to throw a
bottle of Wal-Mart brand wine into their shopping carts, there is a
market for cheap wine, said Kathy Micken, professor of marketing at
Roger Williams University in Bristol, R.I., "There is wine in a box
that people are willing to buy," she said. "The right name is
important"
The top 15 suggested names for Wal-Mart Wine:
15. Box O' Grapes
14. Chateau Traileur Doublewide
13. White Trashfindel
12. Big Red Gulp
11. Grape Expectations
10. Domaine Wal-Mart "Merde du Pays"
9. NASCARbernet
8. Chef Boyardeaux
7. Peanut Noir
6. Blue Light Special Nun
5. Chateau des Moines
4. Martha Stewart's Sour Grapes
3. I Can't Believe It's Not Vinegar!
2. World Championship Wriesling
And the number 1 name for Wal-Mart Wine...
1. Nasti Spumante
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T O D A Y ' S R E C I P E
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This week I feature five recipes adapted from a fabulous book that
was
given to me by one of my favorite Recitopians. The jacket notes
say
it best:
"Anna Del Conte's "Gastronomy of Italy" is a comprehensive
companion
to every aspect of the cooking of cucina Italiana. Regional
specialties are justly celebrated, from the garlic-based cuisine of
Piedmont, through the four types of rice grown in Lombardy, the
Panata
(bread soup) of Emilia-Romagna, the olive oils of Tuscany, the
truffles and wild fungi growing on the Apennine slopes of Marche,
the
lamb dishes created in the shepherding communities of Abruzzo, the
abundance of vegetables from the fertile soils of Puglia, the
robust
seafood of Campania, the chili-flavored salami of Calabria, to the
Arabian legacy of Sicily's sweet dolci.
In addition to the recipes, the index of ingredients identifies
over
700 key ingredients and dishes from Abbacchio (baby lamb) to Zuppa
(soup). This section is followed by a glossary of more than 130
definitions or terms, techniques, utensils and cooking methods to
help
the reader negotiate commonly found phrases in Italian recipes,
menus
and delicatessens. A survey of Italian wines completes the book.
Superbly illustrated with historical paintings, early frescos,
mosaics, antique prints and stunning photography, "Gastronomy of
Italy" is an essential cook's companion which will remain not only
a
source of reference and inspiration but also a friend for life.
The "Antipasti" chapter of this marvelous book has recipes for some
classic Italian starters such as Bagna Caoda, Frittata al
Formaggio,
and Mozzarella in Carrozza (the Italian version of the grilled
cheese
sandwich). Here is a savory pudding to get your taste buds ready
for
action.
All recipes this week are adapted from "Gastronomy of Italy" by
Anna
Del Conte (Friedman/Fairfax Publishers, 2001) available at
http://www.amazon.com/exec/obidos/ASIN/1586632965/worldwiderecipes
Salviata (Sage Pudding)
6 eggs, lightly beaten
1 Tbs (15 ml) all-purpose flour
1/4 cup (60 ml) chopped fresh sage leaves
1 small clove garlic, finely chopped
3 Tbs (45 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) heavy cream
Salt and freshly ground pepper to taste
1 Tbs (15 ml) extra-virgin olive oil
Combine the eggs and flour in a mixing bowl and beat to
incorporate.
Stir in the remaining ingredients except the olive oil. Grease a
6-inch (15 cm) round baking dish with the olive oil and pour in the
egg mixture. Bake in a preheated 325F (180C) oven for about 30
minutes, until risen and set but still soft. Serves 4 to 6.
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