copyright, 2008 Maria Liberati
It’s delicate perfume, simlar to the delicate aroma of a rose.. It’s delicate sweetness..In its’ gently effervescent sweetness also lies a hint of strawberries. But it is full bodied..I am speaking of il Brachetto.
It is a wine that can accompany desserts and pastries and cakes and pies. But you can also have an intense moment of enjoyment in drinking a glass of Brachetto without anything to accompany it. The Italians call Bracchetto “the wine that speaks”. A sparkling wine with gentle bubbles that do seem to speak to you, it is also a romantic beverage to enjoy..from its’ red color to its’ gentle sweet flavor to its’ low alcohol content-make this a perfect choice for romantic dinners.
I first learned of Bracchetto at our New Year’s eve celebration in teh center of Rome-what could be more romantic then bursting open a bottle of Braccheto open under the stars and in front of the Coliseum at midnight while watching the fireworks display over the Roman Forum.. then a romantic dinner for San Valentino and the Summer holiday the 15th of August in Italy known as Ferr’Agosto.
Ahh!! there is nothing like a bottle of Bracchetto and fireworks with that special someone on the beach in Italy in August..
But don’t wait until August, there is still time to have many romantic dinners to accompany your bottle of Bracchetto.
Bracchetto or known as Bracchetto D’Acqui comes from the Piedmont region of Italy. It comes from a region that dates back to the time of the Romans in their production of aromatic wines.
Serve bracchetto with appetizers, after dinner as well as with desserts. My favorite combination is Bracchetto with a dark chocolate dessert..now that is dark chocolate so it is not too heavy on the sugar. The gentle sweetness of the Bracchetto seems to complement the gentle sweetness of the dark chocolate.
Oh well enough of a description, you need to taste it. Here is a great appetizer to accompany your Bracchetto.
P.S. if you don’t know where to find it just email me at:
firstname.lastname@example.org and let me know what region of the US you live in or where in the world you are.
This is from my upcoming book
“The Basic Art of Italian Cooking-Holidays and Special Occasions” copyright, 2008 Maria Liberati.
Tortini ai Funghi
For 4 people:
¾ lb of fresh mushrooms
2 tablespoons of butter
Pinch of salt and black pepper
Pinch of freshly grated nutmeg
1 large strip of puff pastry or 4 small strips
4 ounces of grated Comte cheese
3 leeks chopped finely
1 tbsp butter
4 small ceramic or glass baking or custard cups should be about 4 inches in diameter.
Peel the scallions and chop finely. Wash carefully the mushrooms, clean and slice thinly.
Place 1 tbsp of butter in a sauté pan and sauté the scallions over medium heat for 5 minutes. Then place in mushrooms and let simmer till all liquid has been absorbed.
Place in a pinch of salt and pepper and let cool.
Butter the baking cups. Place puff pastry in baking cups, cover bottom and sides of cups with pastry. Mix together in a bowl the eggs, pinch of nutmeg, pinch of salt, grated Comte cheese.
Cover bottom of each baking cup (that has already been covered with puff pastry) with mushroom slices. Cover with chopped leeks. Then pour egg/Comte mixture on top.
Cook in oven preheated to 425 degrees for 10 minutes, then for another 10 minutes at 400 degrees. Best served hot.
Ciao for now!!
For more recipes get the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com and receive free shipping and $5 off retail price..