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| Menu |
| Recipes for the Whole Year |
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The Epiphany, which ends all feast
days, derives from the Greek meaning "visible", and evokes the
first public manifestation of Christ, with the Baptism in the
River Jordan. The word then developed into Pifania, Befania
and finally Befana, the feast day on which presents are given
to good children and wood or coal to naughty ones. This is a
night of magic. In the countryside big bonfires are still lit
to find out how the year will be according to how the smoke
rises. This week's menu provides a light ending to the festivities
and is suitable for an old lady like the Befana.
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Bread, Fontina
cheese
and beet soup |  |
350 g./3/4lb. finely sliced dry
unsalted bread cut - 90 g./3 oz. Fontina cheese - 30 g./1 oz.
butter - 600 g./1lb.5 oz. beets - 3/4 l./11/2 pt. stock
Spread slices of bread thinly with
butter. Pour stock on to bottom of casserole dish and arrange
a layer of bread. Separately, boil, wring and chop beets and
place over layer of bread. Cover with half of Fontina cut into
small pieces. Create another layer of bread, one of cheese and
one of beets. The final layer should be of bread. Cover the
entire dish with stock. Cook over a medium flame for around
half an hour. Serve hot.
N.B. Ingredients are given for 4 portions.
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| Mueller
Thurgau Alto Adige DOC
Santa Margherita
Wine obtained from a blend of Riesling Renano and Sylvaner, named after the scholar who gave his name to this vine planted in Alto Adige and then elsewhere. Dry, harmonious white wine; pale hay in color with green reflections; fruity, fragrant bouquet with hint of apple, pear and apricot. Delicate, aromatic, lingering taste.
Serve at:
8°-10° C.
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