>The only reciato I've had was Amarone, and that was a pretty intensely flavored red wine. Not something to go with a simple meal. Are there white reciotos as well?
Tim > > >---- Original Message ---- >From: [EMAIL PROTECTED] >To: lute@cs.dartmouth.edu >Subject: RE: guitarists >Date: Mon, 11 Apr 2005 22:28:33 -0500 > >> >>I'm not familiar with that wine but from what I just read it sounds >intriguing. >>I would wonder if it would be quixotic to pair such a wine with a >simple weekday >>lunch leftover rice frittata. >> >>-----Original Message----- >>From: Roman Turovsky [mailto:[EMAIL PROTECTED] >>Sent: Monday, April 11, 2005 10:06 PM >>To: Stuart LeBlanc; lute list >>Subject: Re: guitarists >> >> >>Try Recioto rather. >>RT >>______________ >>Roman M. Turovsky >>http://polyhymnion.org/swv >> >>> >>> Bravo Bill! And nobody should forget the vino, perhaps a >Vernaccia or a >>> Moscato >>> d'Asti for a weekend brunch. >>> >>> -----Original Message----- >>> From: bill kilpatrick [mailto:[EMAIL PROTECTED] >>> Sent: Monday, April 11, 2005 2:23 PM >>> To: lute list >>> Subject: guitarists >>> >>> >>> now that the denigration of guitarists is at an end - >>> i think - i'd like to celebrate by telling you about a >>> recipe for left-over rice. i realize this is wildly >>> off-topic but if there's one thing i've learned while >>> living in italy, it's this: >>> >>> lunch is important. >>> >>> this is not so much an observation that conforms to >>> the italian stereotype as it is italian wisdom. >>> >>> grate a courgette into a mixing bowl that contains any >>> quantity of cold, left-over rice, plus however much >>> parmesan cheese you might like. add one or two eggs >>> and mix well. >>> >>> scoop the mixture into a mildly hot frying pan with a >>> hot dollop of olive oil (tuscan, naturally ... is >>> there any other?) and pat it down gently with a >>> spatula. cover it completely with a lid and let it >>> fry till you think the bottom is a light, golden >>> brown. >>> >>> the tricky bit is flipping the rice cake - that's what >>> it is; a rice pan-cake - and the only way is to place >>> an oven mitt on top of the lid, quickly turn pan and >>> lid up-side down so that the uncooked side is face >>> down on the lid and then slip the rice cake back into >>> the pan. >>> >>> more rice than egg is best and mushrooms - >>> particularly when saut? - work just as well as >>> courgettes. >>> >>> this is extremely simple and delicious. >>> >>> bon appetito - bill >>> >>> >>> >>> >>> "and thus i made...a small vihuela from the shell of a creepy >crawly..." - Don >>> Gonzalo de Guerrero (1512), "Historias de la Conquista del Mayab" >by Fra >>> Joseph >>> of San Buenaventura. go to: >http://www.charango.cl/paginas/quieninvento.htm >>> >>> Send instant messages to your online friends >http://uk.messenger.yahoo.com >>> >>> >>> >>> To get on or off this list see list information at >>> http://www.cs.dartmouth.edu/~wbc/lute-admin/index.html >>> >>> >> >> >>
