| RECIPE IDEAS
NEW Holiday Recipes!
Below are some tried-and-true recipe ideas and uses for Vino Cotto. Give these a try and create your own favorites! Montillo Italian Foods always welcomes new recipe ideas.
Use Vino Cotto for Tasty Results
Primary Source: Mount Majura, Australia, 2008
Secondary Source: Montillo Italian Foods, USA, 2008
Baking
Use Vino Cotto instead of honey or golden syrup when baking biscuits, cookies or cakes.
With Desserts
Drizzle Vino Cotto over your favorite ice cream or cakes. For a
thicker, smooth-textured Vino Cotto syrup topping, follow the recipe above.
Balsamic Vinegar
Easily create your own balsamic vinegar by adding Vino Cotto to distilled vinegar. Adjust each to taste. For a sweeter-tasting balsamic vinegar, simply add more Vino Cotto. Whisk before serving.
Balsamic Salad Dressing and Vinaigrette
Add approximately two parts Vino Cotto to one part olive oil. Add salt and about 1/2 part distilled vinegar. Adjust the amounts of each to taste and consistency. Add more Vino Cotto to the mixture if you prefer a sweeter, robust flavor.
Or, try adding Vino Cotto to your favorite store-bought Italian vinaigrette dressing
to quickly enhance its flavor and prepare a taste that's just right for you.
Roasting Vegetables
Season vegetables such as onions, carrots, fennel, and green beans
with salt and freshly-ground black pepper. Whisk Vino Cotto with an
equal amount of extra virgin olive oil and toss through vegetables
before roasting in a tightly-covered roasting dish, or aluminum pan
covered with aluminium foil. Toss vegetables occasionally until done.
Sauces for Meat, Poultry and Seafood
Make a delicious sauce for sauteéd meat, poultry and seafood, such as salmon
and shrimp, by deglazing the skillet with Vino Cotto. For roasted poultry,
baste with Vino Cotto near the end of cooking time, and then add a little
Vino Cotto to the pan juices to make a rich, tasty sauce.
Buon appetito! |
