Recioto means coming from RECI (dialectal of ORECCHIE=ears), i.e. the part of grape-bunch that gets the most sun. I've never seen a white version though. We should ask Paolo Declich.... Paolo?..... RT ______________ Roman M. Turovsky http://polyhymnion.org/swv
>> The only recioto I've had was Amarone, and that was a pretty > intensely flavored red wine. Not something to go with a simple meal. > Are there white reciotos as well? > > Tim >> >> >> ---- Original Message ---- >> From: [EMAIL PROTECTED] >> To: [email protected] >> Subject: RE: guitarists >> Date: Mon, 11 Apr 2005 22:28:33 -0500 >> >>> >>> I'm not familiar with that wine but from what I just read it sounds >> intriguing. >>> I would wonder if it would be quixotic to pair such a wine with a >> simple weekday >>> lunch leftover rice frittata. >>> >>> -----Original Message----- >>> From: Roman Turovsky [mailto:[EMAIL PROTECTED] >>> Sent: Monday, April 11, 2005 10:06 PM >>> To: Stuart LeBlanc; lute list >>> Subject: Re: guitarists >>> >>> >>> Try Recioto rather. >>> RT >>> ______________ >>> Roman M. Turovsky >>> http://polyhymnion.org/swv >>> >>>> >>>> Bravo Bill! And nobody should forget the vino, perhaps a >> Vernaccia or a >>>> Moscato >>>> d'Asti for a weekend brunch. >>>> >>>> -----Original Message----- >>>> From: bill kilpatrick [mailto:[EMAIL PROTECTED] >>>> Sent: Monday, April 11, 2005 2:23 PM >>>> To: lute list >>>> Subject: guitarists >>>> >>>> >>>> now that the denigration of guitarists is at an end - >>>> i think - i'd like to celebrate by telling you about a >>>> recipe for left-over rice. i realize this is wildly >>>> off-topic but if there's one thing i've learned while >>>> living in italy, it's this: >>>> >>>> lunch is important. >>>> >>>> this is not so much an observation that conforms to >>>> the italian stereotype as it is italian wisdom. >>>> >>>> grate a courgette into a mixing bowl that contains any >>>> quantity of cold, left-over rice, plus however much >>>> parmesan cheese you might like. add one or two eggs >>>> and mix well. >>>> >>>> scoop the mixture into a mildly hot frying pan with a >>>> hot dollop of olive oil (tuscan, naturally ... is >>>> there any other?) and pat it down gently with a >>>> spatula. cover it completely with a lid and let it >>>> fry till you think the bottom is a light, golden >>>> brown. >>>> >>>> the tricky bit is flipping the rice cake - that's what >>>> it is; a rice pan-cake - and the only way is to place >>>> an oven mitt on top of the lid, quickly turn pan and >>>> lid up-side down so that the uncooked side is face >>>> down on the lid and then slip the rice cake back into >>>> the pan. >>>> >>>> more rice than egg is best and mushrooms - >>>> particularly when saut? - work just as well as >>>> courgettes. >>>> >>>> this is extremely simple and delicious. >>>> >>>> bon appetito - bill >>>> >>>> >>>> >>>> >>>> "and thus i made...a small vihuela from the shell of a creepy >> crawly..." - Don >>>> Gonzalo de Guerrero (1512), "Historias de la Conquista del Mayab" >> by Fra >>>> Joseph >>>> of San Buenaventura. go to: >> http://www.charango.cl/paginas/quieninvento.htm >>>> >>>> Send instant messages to your online friends >> http://uk.messenger.yahoo.com >>>> >>>> >>>> >>>> To get on or off this list see list information at >>>> http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html >>>> >>>> >>> >>> >>> > > > >
