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Egg Pasta with Green Beans and Mushrooms

The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.

This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.

Egg Pasta with Green Beans and Mushrooms

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Egg Pasta with Green Beans and Mushrooms

Ingredients

  • 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
  • 100 g (3 ½ oz) green beans
  • 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
  • 1 clove of garlic, finely minced
  • ½ of a small onion, sliced
  • 2 Tbsp olive oil
  • 1 cup vegetable stock, warmed up
  • 1 cup half and half (10% fat cream)
  • ½ glass dry white wine
  • 2 Tbsp Parmigiano Reggiano, shaved
  • Salt and pepper

Preparation

  1. Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
  2. In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
  3. Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
  4. Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
  5. Add the mushrooms and cook for 5 minutes at medium heat until tender.
  6. Add the white wine and let it evaporate completely (5).
  7. Add the cream and let it reduce for 5 minutes at low temperature (6).
  8. Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
  9. Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.
https://www.disgracesonthemenu.com/2012/02/egg-pasta-with-green-beans-and.html

Canederli, the Italian Knödel

Canederli are bread dumplings only found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of Veneto), where they are served as a first course or as a main entree. Variations of this dish are common in all south-eastern Europe, where they are also served as an accompaniment to meat stews and roasts. The word ‘canederlo’, in fact, derives from the German and Austrian ‘knödel’ (dumpling).

Canederli can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. However, the mixture is often enriched with cheese and Speck (a kind of smoked prosciutto also local to the north-east regions of Italy).

There are several variations of this regional dish, the following recipe describes one of the most common: filled with cheese. Once the dumplings are prepared and boiled, they are either served “dry” with melted butter or in broth.

Canederli, the Italian Knödel

Yield: 4-5 servings

Total Time: 2 hours, 20 minutes

Prep Time: 2 hours

Cook Time: 20 minutes

#Canederli, the Italian Knödel

Ingredients

     For the dumplings

    • 300 g (10 oz) stale bread, diced (which can be obtained by dicing 450 g of fresh bread and laying it on a perforated tray for 24-48 hours, covered with a tea towel) - it's important that the bread is fully dried out and crunchy
    • 225 ml (1 scant cup) milk
    • 3 eggs, lightly beaten
    • 60 g (½ cup) white flour
    • 3 Tbsp (minced) flat leaf (Italian) parsley
    • 200 g (7 oz) cheese, e.g.: Fontina, Raclette (smoked or plain), or Gouda (smoked or plain), diced
    • 45 g (3 Tbsp) unsalted butter
    • 1 ½ Tbsp olive oil
    • 1 onion, finely chopped
    • ½ tsp salt
    • ¼ tsp pepper
    • ¼ tsp nutmeg
    • 3 liters (12 cups) of vegetable stock (for boiling)

     To serve them "dry"

    • 20 g (1 ½ Tbsp) (per serving) unsalted butter
    • 10 g (2 tsp) (per serving) grated Parmigiano
    • 1 small bunch of chives, thinly sliced

     To serve them in broth

    • 1 cup (per serving) additional vegetable stock
    • Some grated Parmigiano
    • Some chives, thinly sliced (optional)

    Preparation

    1. Put the stale bread into a large mixing bowl (1). Add the milk (2), the eggs (3), as well as salt, pepper and nutmeg.
    2. Mix well and let it rest for at least two hours, covered with a tea towel, in a cool place or in the fridge. Stir occasionally to ensure that the mix absorbs the liquid uniformly.
    3. After the two hours, add the flour (4), then the parsley (5), and the cheese (6). Mix gently.
    4. Finely chop the onion (7) and fry it in oil and butter for ten minutes at medium heat, stirring occasionally.
    5. Let the onion cool (8), then incorporate it into the mix (9).
    6. Let the mixture rest for another half-hour covered with a tea towel. It should look uniformly moist and slightly sticky.
    7. Using your hands, form the canederli by pressing together enough of the mix to make balls the size of a small orange (60 to 80 grams each). You should be able produce 14-16 balls out of the entire mix.
    8. After making each ball, roll it in flour to seal the outside and prevent the canederli from sticking to each other (10).
    9. When all the canederli are ready, re-roll them into flour and compress them a second time (11).
    10. Have the vegetable stock in a large pot, well boiling on the stove.
    11. Place the canederli gently in the pot (12-13), wait until the boil is resumed (14).
    12. Boil the canederli for 12-15 minutes (they will be floating the whole time), then drain them gently.
    13. If serving the canederli "dry", warm up the butter just enough to melt it. Place 3 canederli into each plate, pour the melted butter on them, then sprinkle with some thin-sliced chives, a generous amount of grated Parmigiano, and some freshly ground black pepper.

    Notes

    Note: once boiled, the canederli can be stored in the fridge for up to 3 days, or in the freezer for up to 2 weeks.

    If serving the canederli in broth, prepare more vegetable stock (as the one used for boiling will be cloudy because of the flour). Place one or two canederli into each bowl, then pour the broth on them. Finish with some grated Parmigiano and (optional) chives.

    https://www.disgracesonthemenu.com/2012/01/canederli-italian-knodel.html

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    Pasta Calendar Quiz – The Results!

    Thanks to all who played the Pasta Calendar Quiz. If you’re like me and like numbers, you may enjoy this quick update. Spoiler warning! This post will give the correct answers.

    Surprisingly only 43% of the people who played answered correctly to all questions. Another 25% did quite well, though, with just 1 error, 21% made 2 mistakes, 9% made 3, and 2% made 4. Nobody got them all wrong.

    The question that people had the most problems with was: What is the “companatico?” This might have been a little tricky also for the Italians because ‘companatico’ is an archaic word rarely used these days. ‘Companatico’ comes from Late Latin “companaticum” which means “together with bread.” For instance, cheese is companatico. 68% answered correctly, whereas 30% answered: “A side dish that accompanies the main course,” probably mixing up with ‘contorno.’ One person said: “A typical Christmas cake,” probably confusing it with Panettone.

    The other question that was a bit challenging was: If you ask for a “latte” in an Italian bar, what do you get? – a clear trap for the non-Italians :). ‘Latte’ means milk, so, in Italy, if you ask for a ‘latte,’ you get a glass of cold milk (you would need to ask for ‘latte caldo’ to get your milk warmed up.) 79% answered correctly, 17% instead chose: “Steamed milk with a shot of espresso,” which is what you would get outside of Italy, probably short for ‘caffé latte’ – milk with coffe. A small 4% answered: “A strange look from the bartender, pubs don’t sell coffee!”, probably tricked by the word ‘bar,’ which in Italy is associated with a licensed coffee bar, whereas in North America it more often refers to a ‘Martini bar’ or ‘pub.’

    83% answered correctly to the question: In Italy, what does the word “panini” refer to?, which is “Two or more sandwiches of any kind,” hinting to the fact that ‘panini’ is plural of panino, and panino is just the Italian word for sandwich. 17% answered: “A grilled sandwich filled with plenty of Italian cold cuts and cheeses,” which is incorrect on two counts: ‘panini’ (plural) would be more than one sandwich, and authentic Italian sandwiches generally are not filled with plenty of different cold cuts and cheeses. Nobody answered: “A toasted sandwich with ham, cheese, and pickles,” which would be what the Italians call a ‘toast.’

    People did really well with the chemistry-inspired question on when to double the amount of salt when boiling pasta. What matters is the concentration of salt in the water, so salt is proportional to the amount of water (usually, ½ tablespoon per liter). 83% answered correctly, 11% thought that the amount of salt should be proportional to the amount of pasta, and 6% were completely confused and answered that the amount of salt should be doubled when cooking the pasta “al dente.” Al dente means not overcooked, which has little to do with the amount of salt in the water.

    The question on: What is the “aperitivo?” was also very easy for most. 85% gave the correct answer: “A drink to be had before the meal, usually accompanied by a snack,” whereas the rest was equally split between: “The Italian equivalent of the ‘starter’ course,” which would be the antipasto, and: “A drink to be had after the coffee,” which would be the ‘digestivo.’

    Amaretti and Amaretto

    Amaretti cookies and Amaretto liqueur are both well known in Italy and have been gaining popularity worldwide. The word ‘amaretto’ comes from the Italian ‘amaro’ (bitter) in reference to the sharp flavor of bitter almonds or apricot kernels. Despite the name, both products are predominantly sweet, and their bitterness only enhances the depth of flavor. Amaretti cookies are a treat to eat on their own, or they are used as an ingredient in desserts and even in some savory dishes. The Amaretto liqueur is a classic accompaniment to coffee at the end of a meal or used in cocktails, long drinks, and to flavor hot chocolate. This article considers both the cookie and the liqueur, starting from their key ingredients: bitter almonds or their close relatives, apricot kernels.

    Bitter almonds differ from sweet almonds far more than in bitterness. Sweet almonds were born as a natural mutation of bitter almonds lacking amygdalin, a compound that is found in the kernels of many stone-fruits (apricots and peaches included). When such kernels are crushed, the amygdalin breaks down into glucose, the aromatic benzaldehyde (which is responsible for the sharp almond flavor), and the highly toxic hydrogen cyanide (HCN). Each bitter almond may contain an average of 6 mg of HCN, which, incidentally, is far more than the amount of HCN found in the smoke of one cigarette (0.01 to 0.4 mg) and which can seriously harm an adult.

    Benzaldehyde

    When amygdalin is not present, however, benzaldehyde is also missing – sweet almonds lack a lot of the flavor of their bitter counterparts and are impractical for use in the pastry and confectionery industry. In North America, bitter almonds are strongly regulated due to the cyanide content and are not commercially available; almond flavoring (extracted from a variety of other sources) is used instead. In Europe, moderate amounts of bitter almonds as well as apricot kernels (called ‘armelline’ in Italian), are used despite their toxicity after blanching, which reduces the HCN, making them safe (in small amounts) even as an uncooked paste, e.g. to flavor marzipan.

    Almonds are native to western Asia and the Middle East and adapted well to the Mediterranean climate, where they still grow naturally. Sweet almonds, possibly identified by the early farmers, have been cultivated since the early Bronze Age (3000-2000 BCE). Nowadays, according to the FAO, California is the largest producer (1.4 million tons in 2010), with Italy coming in 6th (85.500 tons), after Spain, Iran, Morocco, and Syria.

    Almonds with shell, shelled almonds, and blanched almonds

    The best example of the use of apricot kernels is in the almond macaroons known as amaretti, of which they constitute 10-20% in weight. The earliest written recipes for amaretti (as early as 1725) describe them as crunchy on the outside and soft on the inside, and made with egg whites, sugar, sweet and bitter almonds, and no flour. Nowadays, different kinds of amaretti exist – some that follow similar recipes, and some that also contain flour (wheat, rice, corn, or potato) for added body. Texture-wise, amaretti range from soft and mildly chewy to light and crunchy.

    Ricciarelli

    Amaretti vary substantially throughout the Italian territory. In Sicily, Pasta di Mandorle (almond paste) is very popular and used in many kinds of pastries. In Sardinia, well known are Sospiri, made with sweet almonds and lemon rind. In Lazio, the Amaretti of Fiuggi and of Guarcino are made of sweet and bitter almonds, egg whites, and sugar on a disc of wafer paper. Also from Lazio, the Paste Reali are a typical Christmas cookie made with sweet almonds, sugar, and baking powder. From Tuscany, soft and sugar-coated Ricciarelli are popular in all of northern Italy. In Liguria, renowned are the soft almond cookies from Sassello (on the Apennines, at the border with Piedmont), made with sweet almonds and apricot kernels. In Emilia-Romagna, well known is the Amaretto di Modena, crunchy on the outside and soft on the inside, made with sweet and bitter almonds. In Piedmont, the crunchy Amaretti di Mombaruzzo are made with sugar, egg whites, sweet almonds, and apricot kernels. In Lombardy, the soft and irregularly shaped Amaretti di Gallarate are also made with sweet almonds and apricot kernels. Also from Lombardy is the famous Amaretto di Saronno (from the homonymous town). Particularly well known is the version commercialized by D. Lazzaroni & C. called Amaretti Originali and made exclusively of sugar, apricot kernels (19%), and egg white.

    Amaretti del Chiostro Autentici

    Recently, a different but related company: Paolo Lazzaroni & Figli (PLF) also entered the amaretti market with Amaretti del Chiostro Autentici. PLF was founded by Paolo Lazzaroni in 1851; in 1888, his brother, Davide Lazzaroni, started “D. Lazzaroni & C.” (better known as Lazzaroni). PLF historically focused on liqueurs (especially Amaretto, see below), whereas Lazzaroni mainly produced cookies (especially amaretti), both following the original recipe that belonged to the Lazzaroni family well before both companies were founded (since 1718, according to a legend). Despite the attempt of Lazzaroni to patent their amaretti recipe, PLF was authorized to market their cookies under a different name. Amaretti del Chiostro are advertised as made of apricot kernels, sugar, and egg white.

    Amaretti di Saronno are used as an ingredient in several preparations, either whole, crushed, or crumbled. Among the many desserts, particularly famous is the Piedmontese Bônet, a chocolate pudding with crumbled amaretti and rum. Also well known are Pesche Ripiene (stuffed peaches), baked half peaches filled with crushed amaretti, egg yolks, sugar, and dark chocolate. Amaretti are also featured in important savory dishes, such as Tortelli di Zucca (Lombardy), Gnocchi di Zucca e Amaretti (pumpkin and amaretti gnocchi), and Fritto Misto alla Piemontese (Piedmontese mixed fry), which consists of fried entrails and fried Amaretti di Mombaruzzo (softened in milk and breaded).

    Disaronno Originale

    Just like the amaretti cookies, the Amaretto liqueur is also made with bitter almonds or with apricot kernels, this time in the form of an infusion. Since alcohol is particularly effective in extracting the benzaldehyde, there is no hydrogen cyanide in the liqueur, and even no traces of nuts in it, making it safe for those who have allergies. Amaretto has nothing to do with ‘amaro‘, a distinctly bitter herbal liqueur usually had as a digestive.

    Being an infusion, the Amaretto liqueur can be easily made at home. Just like for Limoncello, many Italian families make their own by soaking minced bitter almonds (and/or apricot kernels) in pure alcohol (although brandy can also be used).

    The historical origin of Amaretto is unknown, but the legend goes that it was invented in Saronno in 1525. According to the tale, a young innkeeper created a concoction of almond and brandy as a gift for the painter Bernardino Luini out of gratitude for choosing her as a model for the painting dedicated to the Virgin Mary, in the city’s sanctuary. The story is also endorsed by ILLVA Saronno S.p.A., the firm that makes the world-famous “Disaronno Originale” (28% vol.), an “Italian liqueur flavored with herbs and fruits soaked in apricot kernel oil”. The company’s name is the acronym of “Industria Lombarda Liquori Vini e Affini”, literally: Lombard Factory of Liquors, Wines, and Similar goods.

    Less known outside of Italy, Disaronno’s main competitor is the “Lazzaroni Amaretto” (24% vol.) by Paolo Lazzaroni & Figli (PLF), which started being produced in 1851. PLF’s Amaretto owes its “delicate almond/apricot flavor” to an infusion of crushed amaretti cookies, which were made according to the Lazzaroni family’s recipe.

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    Polenta Taragna – An Enriched Polenta from the Italian Mountains

    In previous posts, we talked about Cucina Povera, the cuisine of the poor, now becoming “fashionable” in high-end restaurants. This is the case also for polenta – one of the simplest dishes ever conceived.

    Now traditionally made with cornmeal, different types of polenta have been feeding the masses since Roman times, well before the discovery of the Americas and the subsequent introduction of corn into Europe. Earlier polentas were made with millet, rye, spelt, barley, chickpeas, chestnuts or wheat flours.

    Polenta cooker at a town fair
    Polenta cooker at a town fair

    In Italy, polenta is a relatively common accompaniment to stews, braised dishes, and fried fish, often as an alternative to bread. In some parts of northern Italy, polenta becomes a more involved dish thanks to the use of different grains and to the addition of cheeses, milk, butter. This recipe describes one of the most renowned polenta spin-offs: Polenta Taragna.

    Polenta Taragna is typical of Valtellina as well as of the valleys of Bergamo and Brescia. Its most characteristic trait is its dark color, due to the use of buckwheat flour (mixed with cornmeal). Polenta Taragna can also be recognized from other polenta-based dishes for containing substantial amounts of butter and cheese, mixed in right before the dish is served. The cheeses used in this preparation vary from region to region, but they’re commonly semi-fat, medium-ripened cow-milk cheeses (e.g.: Valtellina Casera, Bitto, Branzi, or Fontina). Polenta Taragna is served as a main course, or to accompany cold cuts and Italian pickles.

    Polenta Taragna

    Yield: 2 servings (as a main)

    Total Time: 1 hour, 10 minutes

    Prep Time: 10 minutes

    Cook Time: 1 hour

    Polenta Taragna

    Ingredients

    • 1 liter of water
    • 120 g buckwheat flour
    • 80 g cornmeal (fig. a)
    • 75 g unsalted butter, cubed (fig. b)
    • 250 g semi-fat cheese, cubed (e.g.: Fontina) (fig. c)
    • ½ teaspoon salt

    Preparation

    1. Bring the water to a boil in the traditional copper cauldron or in a heavy-bottomed, stainless steel saucepan.
    2. Slowly add the flours, while stirring constantly, until a lump-free mixture is obtained (figs. 1, 2, 3).
    3. Cook at medium-low heat for 50-60 minutes, stirring frequently to prevent the mix from sticking to the pot.
    4. When the polenta is almost ready, add the butter and allow it to melt (fig. 4).
    5. Finally, turn off the heat and add the cheese (fig. 5).
    6. Keep stirring until the cheese has partially melted (fig. 6).
    7. Serve in earthenware or ceramic bowls, or on a cutting board if used as a side.
    https://www.disgracesonthemenu.com/2012/01/polenta-taragna.html

    Caldarroste (Roasted Chestnuts)

    Nicknamed ‘caldarroste’ in Italian, roasted chestnuts are a great segue in the series of seasonal classics. Traditionally, caldarroste are fire-roasted in a holed pan, but they can also be made at home – in the oven or, as described in this recipe, on the stove.

    Cooked chestnuts have a unique mealy texture thanks to their high content of starch and low content of oil, compared to other seeds, and are considered a true delicacy. In late fall, chestnut-gathering is a common leisure activity in the vast spontaneous chestnuts groves (‘castagneti’) that can be found all throughout Italy. During their season, cultivated chestnuts can also be found at greengrocer’s shops. In big cities, roasted chestnuts are commonly sold by street vendors, especially around the holidays.

    Before roasting, chestnuts need to be prepared with an incision on the skin (as shown in the picture). As the chestnut cooks, the cut will allow the vapor to escape and the skin to open up as it shrinks – when the chestnut will be fully cooked, the skin will come off easily.

    Chestnuts can be roasted on the gas burner in a holed aluminum pan used directly on the flame. On the electric burner, good results can be obtained by using a large stainless steel pot, at a high temperature. As the skin starts to burn, keep tossing the chestnuts around for 15-20 minutes, depending on the size. Two or three times during the cooking time, toss a tablespoon of water into the pot and place a lid on it for a couple of minutes to steam the chestnuts and help them cook more uniformly. Chestnuts can also be boiled in water for 30-40 minutes, in which case no incision is needed.

    Pasta Calendar 2012

    Pasta shapes are aesthetically pleasing. They are warm, they’re playful, even comforting. And they have interesting names if you think about it. In the Pasta Names Explained article, I went through the most common pasta cuts and gave an explanation of the origin of their names in the form of a literal translation.

    As 2011 wraps up, I created a downloadable Pasta Calendar, featuring 12 high-resolution pictures of some of the most interesting types of pasta – one for each month of the year. The calendar is free for everyone, but to download your copy you will have to answer a simple quiz :). It’s really just for fun – I hope you’ll enjoy the game and that you’ll like the calendar.

    Open the updated page to take the quiz!

    Vin Brulé (Mulled Wine) – A Warming Festive Accompaniment

    Most European countries have their variation of the British mulled wine, a drink made with red wine and spices, served hot during winter. Northern Italy’s version, popular around Christmas and especially at Christmas markets, is called Vin Brulé (from the French word brûlé, burnt).

    The practice of mulling wine goes back to medieval times, probably as a way to use up low quality or spoiled wines. Mulled wine has then remained popular as a comforting winter drink and as a remedy for colds and cases of flu. Its curative effects have then found confirmation in the anti-inflammatory properties of red wine and in the high content of antiseptics and antioxidants of cloves and cinnamon.

    As far as the recipe goes, many variations can be found, although they all revolve around similar ingredients. The main difference between mulled wine and vin brulé is in the preparation. Vin brulé is usually boiled until no alcohol remains (a process sometimes accelerated by lighting a flame on the surface). Mulled wine instead is only warmed up for a short amount of time and at lower temperatures to preserve the alcoholic content of the wine. Occasionally, a shot of brandy or sherry is also added at the end for an extra bite.

    Vin Brulé (Mulled Wine)

    Yield: 6 cups

    Total Time: 25 minutes

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Vin Brulé (Mulled Wine)

    Ingredients

    • 1 liter of red wine (any full-bodied wine will do, choose an inexpensive bottle)
    • 200 g of sugar
    • 8 cloves
    • 2 cinnamon sticks
    • 1 orange (preferably with untreated rind)
    • 1 lemon (also preferably with untreated rind)

    Preparation

    1. Peel the lemon and the orange making sure to discard all of the white part as it would bring an undesired bitterness.
    2. Put all the ingredients in a large stainless steel pan.
    3. Bring to a boil stirring occasionally with a wooden spoon. Ensure all of the sugar is perfectly dissolved.
    4. As soon as it boils, the alcohol vapors will start to form. By using a long toothpick, carefully light a flame on the surface.
    5. When the flame goes out, the vin brulé is ready. Filter it with a colander and serve hot.
    https://www.disgracesonthemenu.com/2011/12/vin-brule-mulled-wine.html

    Pomegranate with Grappa

    If you’ve only tasted grappa a few times and you found it a bit too dry, you will enjoy this spectacular after-dinner treat of pomegranate seeds soaked in pure grappa.

    The sweetness and the tartness of the pomegranate perfectly balance the harshness of the grappa, which becomes sweeter and more palatable. In return, the grappa lends some of its alcohol to the seeds, giving them a pleasant “kick”.

    Also known as ‘acquavite’ (“grapevine-water”), grappa was born as an unpretentious liqueur made from the byproduct of winemaking (grape skins, seeds, and stems). By the means of distillation and controlled aging, grappa became a more refined product (pun intended!), at par with other fine spirits. Grappa is popular in all northern Italy, and especially in the northeast, where the city of Bassano del Grappa (60 km from Venice) is home to the prestigious brand Nardini.

    Straight grappa is traditionally used as a digestive, although its pronounced dryness makes it an acquired taste for most people. More widely appreciated is the use of grappa as a coffee add-in, called ‘correzione’ (“correction”) by the Italians. A caffe corretto (“corrected coffee”) is a traditional twist to the espresso ritual, an after-dinner favorite as it combines coffee and digestive. Aromatized grappa also targets larger audiences, especially in its fruit-infused varieties, such as blueberry (‘mirtillo’), pear (‘pera’), and pomegranate (‘melograno’).

    Pomegranate with Grappa

    Yield: 4 shots

    Prep Time: 15 minutes

    Pomegranate with Grappa

    Ingredients

    • 1 pomegranate
    • 2 shots of unflavored grappa

    Preparation

    1. Extract the seeds out of the pomegranate, place them in the shot glasses.
    2. Fully cover them with grappa, let them rest for 15 minutes.
    3. Serve in shot glasses, along with coffee spoons.
    https://www.disgracesonthemenu.com/2011/11/pomegranate-with-grappa.html