Vincotto is an elixir, a sweet velvety cooked must from two variety of grapes, Negroamaro and malvasia near, with the subtle overtones of spices, grapes and plums. It is a aged for 4 years in oak barrels and is a completely natural product. It is used as a condiment, mere drops may be drizzled over meats, salads, vegetables, cheeses and even desserts giving them a delicious tang.
Tonnarelli with Ricotta & Orange Vincotto
Ingredients for 4 portions:
– 250g Dallari Tonnarelli
– 200g Fresh Ricotta Cheese
– Freshly Grated Parmigiano Reggiano
– Salt and Pepper
– 2tbs Sweet Orange Vincotto
Cook the Tonnarelli in salted boiling water until al dente. Combine in a large serving bowl the ricotta with a few tablespoons of the pasta cooking liquor, 2 tablespoons of the Sweet Orange Vincotto, plenty of parmigiano reggiano, salt and pepper. Mix well and toss though the Tonnarelli. A little extra virgin olive oil can be added to compliment the flavours and serve at once.
Panna Cotta with Orange Vincotto
Ingredients for 10 portions:
– 750ml Cream
– 750ml Milk
– 210g Panna Cotta
– 3 Oranges
– 3tbs Vincotto
– A little Orange Juice
– Dark Chocolate Shavings
Segment the oranges ( without their skin) and marinate in some juice with the vincotto.
In a saucepan bring to boil the milk and cream, rain in the panna cotta, whisk to dissolve. Bring to a gentle simmer and remove from heat once
boiled. Pour into individual moulds and refrigerate for a few hours till set. Turn out the panna cotta into plates, place some orange segments on
top, drizzle the juice around and top with some dark chocolate shavings.
Serve at once.