Vino cotto
This is an ingredient, rather than a dish, and it is apparently unique to Le Marche.
"Vino cotto is made as follows. Press the juice from several bunches of either red or white grapes, strain into a flameproof earthenware or glass pan, and simmer very gently until thick, about four hours."
It is used (according to my book) in a casserole where it takes the place of both the 1/2 cup of white wine and the tomatoes.
Sounds worth an experiment - anyone tried it?
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