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| Recipes for the Whole Year |
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The 24th June is S. John the Baptist's day. In ancient times, it was a feast day of magic, sorcery and spells. This saint's day has its own dishes: Tuscan dish from Lucca of zucchini with meat, or S. John's snails, meat of the poor enhanced with garlic to keep misadventure and witches at bay. On S. John's eve maidens in search of suitors hid 3 beans under their pillows: one peeled, the other half-peeled and the third with its shell: the first bean she would touch upon awaking would indicate the state of her future husband: destitute, of adequate means, or very rich.
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Veal and zucchini
dumplings |  |
200 g./7 oz. minced veal - 200 g./7 oz. minced beef - 1 tbsp. chopped parsley - 1 whole egg - 2 slices bread - 3/4 cup milk - 2 tbsp Parmesan cheese - white flour - 400 g./ 3/4 lb. zucchini - extra-virgin olive oil
Soak bread slices in milk. Wring and place in a bowl together with meat, egg, parsley and Parmesan. If the mixture is too dry, add milk in which bread was softened. With wet hands, make cylinder-shaped dumplings and coat in flour. Wash zucchini, remover upper and lower part and cut into fine slices lengthwise. Cover dumplings with sliced zucchini, add drop of oil and place in oven heated to 200°C for 10/15 minutes. The water in zucchini will make them cook and the cylinder shape will enable them to be turned a couple of times without breaking. Remove from oven, wrap zucchini slices around dumplings and serve warm.
N.B. Ingredients are given for 4 portions. | 
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| Reisling Italico
Santa Margherita
Cool, delicate wine with special fragrance, with citrus notes of pink grapefruit and pineapple.
Serve cool at:
8°-10° C.
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