JIM WELLER wrote to DAVE DRUM <=-
Title: Purple Jesus Punch
3 ga Carlo Rossi or Tavola Table Wine
How old is that recipe? Tavola Table Wine has been defunct for
decades. The last time you posted that recipe I Googled it and found
next to nothing, just one image of a faded label on an old bottle.
This time Google can't find anything at all.
Mid 1970s. And your Google is laying down on the job. Bing found this:
"Vino da Tavola was the most basic classification for the wines of Italy.
It is now renamed simply as "Vino", appearing on labels as Vino d'Italia.
The original name means literally "table wine", as distinct from higher-quality wines from specified geographical locations"
https://www.wine-searcher.com
And several other citations - including "Francis Ford Coppola a Tavola Cabernet Sauvignon" - which would, of course, sell for far more than
the U$1.95/gallon I paid for the Dago Red I used in the punch.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fennel Taralli da Tavola di Filomena
Categories: Snacks, Breads
Yield: 48 servings
3 c + 1/3 c flour
1/2 ts Active dry yeast
3/4 ts Salt
1/3 c Oil
1 1/2 c Lukewarm water
1 1/2 ts Fennel seeds; toasted
In a bowl of a stand mixer, with paddle attachement,
combine 3 cups of flour, yeast and salt.
Add the oil, followed by the lukewarm water.
Add the toasted fennel seeds.
Scrape down the dough.
Switch to dough hook attachment.
Add the 1/3 cup of flour.
Knead for approximately 6-8 minutes until you have a
soft, smooth elastic dough. Alternately, you can knead
by hand.
Cover loosely with plastic wrap and tea towel and allow
dough to rest for about 30 minutes.
Place the ball of dough on an un-floured wooden board.
Knead the dough for about 1 minute (if the dough sticks
to the wooden board, add a little bit of flour).
Pinch about a tablespoon of dough and roll into a rope
shape approximately 8" long and 1/4" in diameter (about
the size of a pencil). Feel free to adapt any sized
ring-shape when you are making these taralli
Cut in half and join the two ends together to form a
ring.
Place the taralli on a clean dishcloth.
Bring a large pot of water to boil, then reduce heat so
that the water barely simmers.
Plunge the taralli in simmering water; 3-4 at a time.
Once they surface to the top, remove with slotted spoon.
Place on clean dishcloth to drain.
Repeat process until all the taralli have been boiled.
Place boiled taralli directly on oven grates (if large
enough) or on a cookie sheet.
Bake in a 375ºF/190ºC oven for 30 minutes or until
golden brown (set oven rack in the center).
RECIPE FROM:
https://www.shelovesbiscotti.com
Uncle Dirty Dave's Archives
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