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Gourmet Pastas and Sauces on-line

september harvest - grapes
by Alice Pazzaglia

This month we are celebrating the bounty of the harvest .� The fresh fruits and vegetables are at their best and most plentiful this month. I have chosen to highlight grapes. Italy's grape harvest,� vendemia usually takes place sometime in September.Grapes are good for you; you can never eat too�many grapes.


Try serving bunches of grapes in a pretty bowl of ice and water; accompanied by a soft cheese and crackers.

Pate de Fois Gras with Grapes
1 goose liver
1 cup Port
1 small cup Santa Margherita aqua vitae
2 tbsp. butter
4 slices bread
250 g./9 oz. white grapes
1 small cup stock
1 tsp. potato flour
salt and pepper

Rinse liver of all small nerves, slice leaving still attached to base, open cuts and sprinkle insides with salt and pepper; close up liver and marinade for a night in��the aqua vitae and port. Remove from marinade; close slices and fry in hot butter; also fry bread slices; place liver on top and keep warm. Pour into pan marinade juices, spread out potato flour into juice and dilute with stock; heat entire mixture and add grapes with out skin and seeds. Slowly bring to boil and pour sauce on to liver. Serve hot.

Serves 4

Grape skewers
12 white grapes and 12 black grapes
4 Frankfurter sausages
20 g./4 oz. tasty Provolone cheese
1 tbsp. extra virgin olive oil
1 lemon
fresh mint
8 wooden skewers
salt and pepper

Pierce each skewer with a white grape, sausage chunk, black grape and a cube of��cheese, and so on until all the ingredients are finished, and decorate with mint leaves. Prepare a sauce with oil, 1/2 lemon juice, salt and pepper and paste on skewers.

Serves 4



Rice Timbale with Grapes
600 - 700 g./1 lb. 6 oz. grapes
320 g./3/4 lb. rice
1 tbsp. butter
100 g./31/2 oz. Parmesan cheese
2 eggs 150 g./5 oz. sliced smoked bacon
grated bread

Boil rice, drain and dress with beaten eggs, grated cheese and bacon cut into pieces. Grease a circular baking tray, sprinkle with grated bread and arrange grapes on bottom, covering�it completely. Pour coated rice on top, sprinkle with grated bread, add small knobs of butter and bake in oven for 35-40 minutes at 180�. Turn over on to a serving dish and serve warm.

Serves 4


Arrosto con salsa all�uva � Pork roast with grape sauce
Preparazione 15 min.; Cottura 1 ora e 40 min.

800 gr. di lonza di maiale
50 gr. di burro
2 spicchi di aglio
50 gr. di lardo
2 grappoli di uva
2 cuccchiai di aceto
4 cucchiai di miele
sale - pepe

Lardellate la lonza con il lardo ridotto in pezzetti sottili (introduceteli nella carne con l'apposito strumento o con un coltellino a punta affilato). Spremete il succo da un grappolo di uva, unitelo all'aceto e scioglietevi dentro il miele. Scaldate in un tegame da forno 30 gr. di burro e poco olio. Rosolatevi gli spicchi di aglio senza far prendere colore poi toglieteli dal tegame. Adagiatevi la lonza e fatela colorire a fuoco vivo da tutte le parti. Salate e pepate. Introducete il recipiente nel forno gi� caldo a 180 gradi e continuate la cottura per 1 ora e un quarto. Durante la cottura spennellate spesso il pezzo di carne con la mistura di miele e succo di uva. Dieci minuti prima di togliere il recipiente dal forno aggiungete gli acini del secondo grappolo d'uva e lasciate insaporire. Quando l'arrosto � pronto ritiratelo assieme agli acini e tenete tutto in caldo. Unite al fondo di cottura il brodo e lasciate restringere alla salsa una noce di burro e montatela con una frustina. Tagliate a fette sottili la lonza e nappate la carne con la salsa. Guarnite il piatto con i chicchi di uva e servite con un contorno di cipolline in agrodolce e di cavolini al burro.

Dosi per 4 persone

Salsiccia coll'uva - Sausage with Grapes
E' un piatto triviale e comune, ma lo noto perch� la salsiccia, con quel dolce acidetto dell'uva, potrebbe dar nel gusto a qualcuno. Bucate le salsicce colla punta di una forchetta e mettetele in tegame cos� intere con un poco di lardo o burro. Quando saranno cotte unite l'uva, non in quantit�, a chicchi interi e fatela bollire finch� si strugga a met�. La salsiccia sola poi, oltrech� in gratella, pu� cuocersi intera in un tegame, con un gocciolo d'acqua.


Grape salad
200 g./7 oz. iceberg lettuce
200 g./ 7 oz. white grapes
100 g./3 oz. walnuts
extra-virgin olive oil
salt and pepper
apple vinegar

Rinse lettuce, place in a salad bowl and add walnut kernels and peeled grapes. ��������������������Dress with salt, apple vinegar, extra-virgin olive oil and pepper.

Serves 4


Fragole ed Uve con Menta e Vaniglia - Strawberies and Grapes with Mint and Vanilla
2 12- to 16-ounce baskets strawberries, hulled, quartered
2 cups seedless green grapes
1/4 cup sugar
2 teaspoons finely chopped fresh mint
1/4 teaspoon vanilla extract
Combine all ingredients in large bowl; toss to coat fruit. Cover and refrigerate at least 1 and up to 4 hours. Spoon fruit into bowls and serve.

4 Servings

Glazed Grapes
1 kg./2 lb. 2oz. large black and white grapes
egg white
powdered sugar

Pick grapes from bunches, rinse and leave to dry. Dip quickly into lightly whipped egg white, drain and cover with sugar. Stand on a broad sieve or on a sheet of paper foil������������������������������� for a few hours until they are dry and the coating hard.

Serves 4

Schiacciata con l'Uva
Wine isn't the only reason to eagerly await the grape harvest: There's also schiacciata con l'uva, the pastry traditionally made by Tuscan farmers in the fall. You will need wine grapes, because those sold for consumption at table are too watery and not sweet enough. This is a fairly elegant, city version the schiacciata, in which the traditional lard and honey have been replaced by olive oil and sugar.

1 egg
1/2 cup sugar
1/2 cup olive oil
4 cups flour
A packet of yeast
White wine or water sufficient to make a smooth, workable dough (about 1/3 cup)
1 k wine grapes (either white or red), stripped from their stems, washed, and drained
1/2 teaspoon anise seeds (optional)
1/4 cup chopped walnut meats (optional)
1/2 teaspoon rosemary leaves (optional)

Preheat oven to 200 �C (320� F) Mix the egg, sugar, flour, yeast, and enough wine or water to obtain a fairly soft dough. Knead it till it's smooth, and roll it out about a quarter of an inch thick. Grease a 9x14" cake pan and line the bottom of it with half the dough, making sure that it reaches about an inch up the sides of the pan. Fill the pan with about 3/4 of the drained grapes. Use the remaining dough to cover the grapes, sealing them in with care, then spread the rest to the grapes on top of the schiacciata. Dust the schiacciata with sugar and bake it in the oven for about an hour, or until the crust is browned. You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the schiacciata and sprinkle them over it. Still others sprinkle anise seeds or rosemary leaves over the schiacciata; whereas walnuts and rosemary are sometimes used together, anise seeds are used alone. Schiacciata con l'uva goes wonderfully with a red wine.

Torta d'uva Regina' - style="mso-spacerun: yes">�Uva Regina Tart
500 gr Uva Regina for the "Pasta frolla"
300 gr. flour
150 gr. of�butter
100 gr.�sugar
1t vanilla
1t Marsala wine
one pinch of salt
3 egg yolks
"maraschino" liquer

ingredients for the cream:
1/2 liter milk;
200 gr. sugar
4 egg yolks
100 gr of flour
1 t vanilla
lemon zest
some butter

Seed the grapes and put them to marinate for half an hour, in a little of maraschino and two spoons full of sugar Cover the bottom of a baking-pan with a layer of pasta frolla, add a layer of cream and one of grapes Cover the whole with another layer of pasta frolla closing well the borders pierce with a fork to avoid the tart swelling with the heat, and bake in the oven at 350F for�about 45 minutes

Castagnaccio all'Uva Nera - Chestnut Cake with Red Grapes
2 cups chestnut flour
2 tablespoons sugar
1/4 cup walnut pieces
2 cups milk
2 tablespoons virgin olive oil
2 tablespoons chopped fresh rosemary leaves
2 cups red grapes, seedless
1 cup sugar

Preheat oven to 375 degrees F. In a large mixing bowl, place flour, sugar and walnuts. Add 1/2 cup cold milk and slowly add rest of milk, stirring constantly to avoid lumps to form in batter. Grease pan with 1 tablespoon oil and pour in batter. Drizzle top�with remaining oil and distribute rosemary evenly over top. Bake for 45 minutes, or until a toothpick pierced in the center comes out clean. While castagnaccio is cooking, place grapes and sugar in a small saucepan over medium heat. Cook until quite soft and bubbly, about 10 minutes. Remove castagnaccio and serve either warm or cool with grape sauce.

Serves 4

Budino d'Uva Nera - Black Grape Pudding
3lbs. red wine grapes
pudding molds

Wash the grapes and remove the stems. Put the grapes in a large pot (not aluminum) and cook over low heat, stirring, until all of the grapes have popped. Pass the pulp through a sieve and cool. Weigh it to allow for proper proportions of flour. Add sugar to taste. Put 1 Tbs. flour for each 4 oz. of grape juice and, whisking constantly, add the flour to the grape juice. Continue to cook over low heat for 5-6 minutes, then pour into small molds dampened with water and let cool and set. Unmold the sauce on dessert plates and serve. NOTE: You may add a�sauce under the pudding


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