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| Menu |
| Recipes for the Whole Year |
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At this time of year traditional fare is what the seasons itself suggests, when it is colder and the first fogs make you want hot food with its autumn fragrance.
Farmyard animals - geese, duck and capon - chestnuts, the season's last fruits of the forest, prunes and apples.
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Chestnut soup
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250 g./9 oz. fresh chestnuts -
40 g./1 1/2 oz. butter - 150 g./5 oz. rice - 1/2 liter/1 1/2.
pt. milk - 2 l./4 pt. water - salt
Peel chestnuts and boil for a few
minutes. Drain and remove skin with a knife. Place in a pan
with water and a pinch of salt. Boil over medium flame for 2
1/2 hours. Add rice, stir and after 10 minutes add milk and
butter. Cook rice until al dente, stirring to prevent it from
sticking. Add salt, pour into a soup tureen and serve. If you
wish to make it creamer, reduce milk and add 1/2 cup liquid
cream.
N.B. Ingredients are given for 4 portions.
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| Muller
Thurgau Atesino
Santa Margherita
Lively white; sharp bouquet
with green notes of mint, rosemary and candied lime; clear,
cool, aromatic flavor.
Serve at:
8°-10° C.
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