Recipe 1 -
Green Papaya and Carrot Salad

Recipe 2 -
Marinated Steamed Tofu

Recipe 3 -
Chicken Satay

Recipe 4 -
Coconut Sorbet in Chocolate Cups

Recipe 5 -
Congx

Recipe 6 -
Cheese Fondue in the Style of Piedmont

Recipe 7 -
Pork in the Style of Wild Boar with Dolcetto Wine Marinade

Recipe 7 -
Pork in the Style of Wild Boar with Dolcetto Wine Marinade

Recipe 81 -
Pork in the Style of Wild Boar with Dolcetto Wine Marinade

Recipe 9 -
Chef Delaney's Hunter's Chicken
( Polla Alla Cacciatora ) for Six

Recipe 10 -
Tajarin al sugo di fegatini
Tagliatelle style pasta from Piedmont with chicken liver sauce

Recipe 11 -
Frittata di Erbe Aromatiche

Recipe 12 -
Chicken in the style of the
The Piedmont town of Marengo

• 2 tbs. dried shrimp
• 2 cloves garlic'
• 2 serrano chilies, seeded
• 1 tbs. brown sugar
• 1 tbs. fish sauce
• 1/4 cup fresh lime juice
• 1 large green papaya, halved lengthwise and peeled; seeds discarded
• 2 cups shredded carrots
• Lettuce leaves, cherry tomatoes, cilantro and bean sprouts for garnish
  

Place dried shrimp in small bowl; pour boiling water over them to cover and let sit f~ 5 minutes. Drain well and gently crush. With mortar and pestle, grind garlic and chilies. Blend in shrimp, brown sugar and fish sauce. Place mixture in small bowl and add lime juice. Cut papaya into long thin shreds or use a food processor fitted with a shredding disc. Place papaya and carrot in large bowl. Add dressing and toss well. Serve on a bed of lettuce and add garnish.

• 1-1/2 Ibs firm tofu
• 1 large scallion, chopped
• 2 tbs. miso
• 3 tbs. soy sauce, divided
• 2 tbs. vegetable oil
• 2 shallots, chopped
• 2 serrano chills, stemmed and chopped
• 1 lb fresh spinach, rinsed and stemmed
• 1 tsp. sugar 1/4 tsp. salt
  

To remove excess water from tofu: Wrap in several layers of paper towels; place on plate and top with weight. Let sit 1 hour. Unwrap, discard towels and cut into 1" cubes. In small bowl combine scallion, miso and 2 tbs. soy sauce. Pour marinade over tofu and gently toss well. Cover and refrigerate 2 hours. Working in batches, if needed, place tofu on a dish on rack in steamer with 2" water. Cover and steam for 6-8 minutes. Repeat for remaining tofu. Set tofu aside. Heat oil in wok or large skillet over medium high heat. Add shallots and chilies, stir-fry 30 seconds. Reduce heat to medium and add spinach, 1 tbs. soy sauce, sugar and salt; toss well. Cover and cook 3-4 minutes or until spinach has wilted. To serve, remove spinach with tongs, place on platter, top with tofu and drizzle pan juices on tofu.

• 1 can (13.5 oz) unsweetened coconut milk
• 1 tbs. red curry paste 1 tbs. chile pepper paste
• 1/2 cup chunky peanut butter
• 1/4 cup chicken broth
• 3-1/2 tbs. brown sugar, divided
• 1 tbs. fish sauce 2 tbs. vegetable oil
• 1-1/2 tbs. lemongrass, finely chopped
• 1 tbs. soy sauce
• 1 tsp. ground turmeric
• 1/4 tsp. ground white pepper
• 12 boneless, skinless chicken tenderloins (about 1 lb)
• 2 tsp. sesame seeds, toasted
• Cucumber for garnish, sliced
  

Pour coconut milk in saucepan. Bring to gentle boil over medium heat. Add curry and chile pastes and whisk until well blended, about 2 minutes. Add peanut butter and cook, whisking constantly for 1 minute. Reduce heat to low and add chicken broth, 2 tbs. brown sugar and fish sauce. Cook, stirring frequently, until the sauce is well blended, about 2 minutes. Remove from heat. Soak 12 wooden skewers in water. In a small bowl combine oil, lemongrass, remaining 1-1/2 tbs. brown sugar, soy sauce, turmeric and white pepper. Pour over chicken; cover and refrigerate 30 minutes. Thread one piece of chicken onto each skewer. Discard remaining marinade. Heat broiler. Place skewers in a broiler pan and broil six (6) from heat 6-8 minutes or until chicken is cooked through, turning once. Sprinkle with sesame seeds. Serve with peanut dipping sauce (warm or at room temperature) and garnish with cucumbers.

• 1 can (13.5 oz) unsweetened coconut milk
• 1/2 cup sugar
• 6 oz semisweet chocolate, chopped
• 2 tbs. sweetened flaked coconut, toasted
  

Stir coconut milk and sugar in a saucepan over medium heat for 3-5 minutes or until sugar has dissolved. Remove from heat and pour into bowl; cover and refrigerate 8 hours. Pour into ice cream make and freeze according to manufacturer's directions. Place chocolate in a heavy saucepan over low heat. Stir constantly with a wooden spoon until just melted. Spoon into one 2-1/2" foil baking cup at a time; working quickly with a small brush, brush bottom and sides of cup. Place in freezer. Continue until 6 cups are filled. Freeze for 2 hours. Again working with one cup at a time, gently remove foil, add a scoop of sorbet, and return to freezer immediately until ready to serve. Garnish with toasted coconut.

• 2k g (4 1/2 lb.) Dolcetto grapes
• 500 g (1 lb.) "Ranette" variety apples, peeled and diced
• 500 g (1 lb.) raw figs, not too ripe
• 500 g (1 lb.) "Martine" variety pears, peeled but whole
• 10 g (1 heaping teaspoon) cinnamon bark
• 15 whole cloves
• 300 g (10 oz.) roasted walnuts and hazelnuts

Necessary items: a sieve, a pot, and a terra-cotta pot

Press the Dolcetto grapes and sieve to remove the seeds, stems, and skins. Boil the must until it is adequately concentrated, add the apples, figs, pears, cinnamon bark, and cloves. Continue to boil until the fruit is cooked and the mixture has a syrupy consistency. Before removing from the heat, add the nuts,

The cognx can be kept in a terra-cotta pot for several years. In particular conditions of poverty it was spread on bread and given to children as a snack and to grownups for dinner.

From Nonna Genia ("Grandma Eugenia", by Luciano De Giacomi and Giuseppe A. Lodi, Alba: Toso, 1982, p.149


Notes: the cognx that we tasted from Cascina San Cassiano does not list the cinnamon or cloves among the ingredients. If you're in the business, you can just start with the must (around 1 .4 liters / 1 1/2 quarts).

• 2/3 pound Fontina cheese
• 1-1/2 ounce unsalted butter
• 4 egg yolks
• Whole milk
• 1 white truffle or truffle butter
• Toasted bread, cut diagonally into quarters
• Salt and pepper
  

Cut the cheese into small pieces and cover with milk overnight.

Add butter to the cheese/milk mixture. Over medium heat, stir until cheese and butter are melted. Remove from the heat and add the egg yolks. Salt and pepper to taste.

Return to the heat and stir the mixture until it is silky.

Use four hot bowls to hold the fondue. Shave the truffle over the top, or top with truffle butter. Arrange toasted bread points on the side of each bowl.

Combine all the ingredients for the marinade. Marinate the pork for 4 to 5 days, covered, in the refrigerator.

Strain and save the marinade and the vegetable aromatics separately. Sear the meat in the canola oil in a hot pan until browned. In a separate pan combine the tomato paste and the vegetable aromatics. Make a roux with the flour and add it with the reserved marinade. Boil for 5 minutes. Strain this mixture over the meat.

Bake the meat at 325°F for 1-1/2 to 2 hours. Add extra wine as needed. While the meat is cooking, sauté the pearl onions in the sugar and butter for 10 minutes. Separately, sauté the bacon bits in a little oil. For the last 45 minutes add the mushrooms to the meat.

When the meat is cooked, strain the sauce and degrease the pan with a cup of wine. Boil until syrupy. Add the meat, onions and bacon bits back into the sauce. Serve with mashed potatoes.

• 6 Demitasse Cups
• 3 Glasses Fontana di Vino 2000 Napa Valley Dolcetto
• 6 one oz. Shots of Grappa, Preferably Grappa di Dolcetto ( Poderie Colla,)
• 12 teaspoons sugar
• The Zest of a Lemon, cut into thin strips.

While brewing a not to strong expresso coffee, Combine the remaining ingredients in a pitcher. Stir to dissolve the sugar. Stir in the coffee. Pour the mixture into demitasse cups through a strainer. Because of the alcohol content, follow with straight coffee.

• 6 TBL olive oil
• 4 onions chopped
• 4 lb roasting chicken, skinned and cut into serving pieces
• I cup dry white wine
• Leaves of 2 sprigs rosemary
• 2 bay leaves
• 2 large cloves garlic
• 2 medium tomatoes
• Salt
• Pepper
• Fresh Basal leaves

Chef Delaney says to put half the oil in a large skillet. Add the onions and cook until translucent, about 10 minutes. Transfer to a bowl. Wipe out the skillet, and add the rest of the oil. Over medium heat add the chicken. Brown all sides. Add the wine. Scrape up all the brown bits on the bottom of the skillet. Add all the rest except the basal, cover medium low until tender, about 45 minutes. 5 minutes before serving add the fresh basal.

The 1954 Piedmont Cookbook, NONNA GENIA, describes this distinctive Piedmont Style of Hunter's chicken with the addition of rosemary and fresh basal just before serving. She also recommended drinking Dolcetto with this dish. We suggest you buy a chicken and make this,and have it with 5 friends, or family, with our 2000 Napa Valley Dolcetto.

• 1/2 lb chicken livers, finely chopped
• 2 Tbl olive oil
• 1 small onion, chopped
• 2 medium tomatoes, peeled, seeded, chopped
• 1/2 cup stock chicken or beef
• Rosemary sprig, finely chopped leaves
• Salt, pepper,
• Parmigiano-Reggiano Cheese, grated
• Extra virgin Olive oil for garnish

Heat olive oil in the skillet. Add the onions, cook briefly, then add the chicken livers. Cook until brown. Add rosemary, tomatoes, and stock, and season with salt and pepper. Stir and reduce the heat to medium low and simmer for 30 minutes. It is ready when the sauce is dense enough to Slowly pour off a spoon.

This sauce can then be used with Tajarin , or any other pasta similar to Tagliatelle.

Place the just cooked pasta on the plate and then in the center of the pasta add the sugo di fegatini. Drizzle the extra virgin oil, and grate the cheese over the top. This all time great dish was made to have with Dolcetto according to Nona Genia's 1954 Piedmont cookbook.

Serve with our 2000 Napa Valley Dolcetto

• 2 eggs, gently beaten
• 1/2 oz. Parmigiano-Reggiano Cheese grated
• Mint leaves
• Sage leaves
• Italian Parsley, all fresh herbs finely chopped
• Salt
• Olive oil
  

Mix all together except the oil.
After oil is added to the non stick pan, add the egg mixture,
And scrape the egg mixture letting the uncooked eggs flow to exposed areas
of the pan. After 2 minutes flip the eggs. Cook for one more minute.
Slice it in wedges and serve with the Dolcetto..

Serve with our 2000 Napa Valley Dolcetto

• 1 Chicken cut in pieces
• Salt
• Pepper
• 4 tablespoons olive oil
• 1 chopped onion
• 1/2 clove minced garlic
• 1/2 cup chopped tomato
• 1 tablespoon truffle oil
• 1/4 cup dry white wine ( Arneis from Piedmont or L'uvaggio di Giacomo
• iColumbi Arneis from the U.S. )
• 2 tablespoons flour
  

Salt,pepper,flour the chicken pieces, and brown in oil. Set aside.
Saute' onions and garlic, and add the chicken, and the rest of the
ingredients. Cover and simmer for 30-40 minutes.

Start with a glass of iColumbi Arneis ( L'Uvaggio di Giacomo
uvaggi@napanet.net, 1-707-224-2254 )
The spice things up, by shaving white truffles over the chicken, or add
asparagus to the chicken when it is cooking.

Delaney	Delaney	Delaney