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| Recipes for the Whole Year |
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Pears, that wonderful fruit that is just ripe for picking in September, is a great favorite at the end of meals, and is also used to make dishes and distilled liqueur.
Italy is the greatest producer in the world of this fruit, which is also used to prepare aqua vitae, known as Williamine, after this type of pear. In the XVIIIth and XIXth centuries a highly fashionable liqueur, called ratafee, with a pale green color and harmonious taste, was made from pears.
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Rice ring in crust
with pears |  |
4 pears - 1 tbsp. sugar - 2 cups white wine - 1/2 liter/1 pt. milk - 250 g./9 oz. rice - 200 g./7 oz. flour - 80 g./3 oz. grated Parmesan cheese - 100 g./31/2 oz. speck - 100g./31/2 oz. savory Provolone cheese - 1 tbsp. butter - 2 eggs - nutmeg - salt and pepper
Prepare a consistent paste using the flour, one egg, butter cut into pieces, few tbsps. warm water and a pinch of salt, kneading quickly with hands so that it does not overheat or become hard. Wrap in a napkin and leave to rest. Boil rice in milk diluted with water until fairly firm and chewy in consistency, leave to go cooler and add Parmesan, egg, butter and a sprinkling of nutmeg. Peel pears, cut into halves, remove core and cook in a casserole dish with sugar and white wine.
Line a ring-shaped cake-tin with butter, roll pastry very finely and line cake-tin, pour rice on it, then arrange drained pears on top cut into segments. On the inside curve of each segment place cheese cut into small stick shape and speck cut into fine strips. Cover with second layer of pastry and bake in oven heated to 220° for 15/20°. Remove from mold and serve warm.
N.B. Ingredients are given for 4 portions. | 
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| Riesling Italico
Alto Adige DOC
Santa Margherita
Cool, delicate wine with special fragrance; citrus notes and hints of pink grapefruit and pineapple.
Serve at:
8°-10° C.
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