• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Mythreesons

Vin cotto

9 posts in this topic

Does anyone know how I can make this or where I can get it ( a thick syrup made from dried figs poured over cartedatte - italian christmas cookies) ?

Regards, Tina

Share this post


Link to post
Share on other sites

I am no expert, but a little search on cartedate (also spelled carteddate and cartellate) revealed some recipes and this one for Vin Cotto Fiche.


"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

Share this post


Link to post
Share on other sites

Tina,

vin cotto recipes vary a lot from region to region in Italy, so it's hard to give a single recipe. I assume the one you're looking for comes from Puglia, so in your case the recipe mikeycook found is probably a good starting point. I found an alternative one on the web, in Italian, which calls for a vin cotto made simply by reducing freshly pressed grapjuice to 1/3 of its original volume, till thick and slightly caramelised.

Carteddate can also, as far as I know, be covered, or better dunked in warm runny honey.


Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.

Share this post


Link to post
Share on other sites

Alberto, cartellate are dipped in vin cotto. Honey is only an alternative.

Also pettole are dipped in vin cotto or honey.

I personally prefer vincotto than cotto di fichi, because it's' less sweet. I have a recipe for cotto di fichi

that I have not tested, do you want it anyway? In Puglia you can buy it easly, it's time consuming, so we usually buy, unless you have a lot of figs that you don't know what to do with them.

I tried to make vin cotto (from grape juice) one time there, but I personally don't advice to do so if you think of using just a little grape bought in a store.

I don't know where you live, but in the US it's easy to find in some store. At Kalystians, for example, buy the turkish Pekmez, it's vin cotto and much cheeper. I found a brand from Lizzanello, to me, seems a product for the abroad market.

Share this post


Link to post
Share on other sites

Hi Franci,

Yes, I would love it if you could post the recipe you have for vin cotto.

I understand that it takes a long time to make vin cotto, but I would really like to try to make an attemp. I live in NJ, where is Kalystians located? Is the pekmez you mentioned made from grapes or figs? I appreciate your help. I really want to surprise my family by making something we have not had for many, many years since my nonna passed.

Regards, Tina

Share this post


Link to post
Share on other sites

Hi Tina,

Kalustyans is in Manhattan, 123 Lexington.

http://www.kalustyans.com/catalog.asp?menu...category_id=151

the pekmez is made with grape, but they also carry what they call "Essence Of Fig Puree" (from Calabria), that is cotto di fichi. Quite expensive, a small bottle is 20$, but, consider that, to make a full bottle of cotto di fichi, you would need many pounds of figs and, to my experience, here figs don't taste very good.

I check the recipe I saved, it's not very different from the one suggested before.

I am usually the one who like to do everything from stracht, but, in this case, I suggest you to buy. You could try both the pekmez and the cotto di fichi from Calabria and decide which one you like.

Also in Astoria, at Titan supermarket for ex., you can find vin cotto, I didn't check if they carry the fig ones, because, as I said, I prefer the one made from must.

I just bought a jar of vin cotto, I use for sassanelli or mostaccioli, it's not really the right season...but I like them.


Edited by Franci (log)

Share this post


Link to post
Share on other sites
Alberto, cartellate are dipped in vin cotto. Honey is only an alternative.

Also pettole are dipped in vin cotto or honey.

Franci, thanks for the correction.

BTW, are these made only for christmas?


Il Forno: eating, drinking, baking... mostly side effect free. Italian food from an Italian kitchen.

Share this post


Link to post
Share on other sites

Thank you all so much for the great info. I'll keep you posted on how I make out!

Franci, My mom lives in Elmhurst, NY not too far from Astoria. Is Titans on one of the major streets? Yummm...enjoy the mostaccioli!

Regards, Tina

Share this post


Link to post
Share on other sites

Hi Tina, here is the link for Titan Foods:

http://www.titanfood.com/main.htm

That wuold be the Astoria Blvd subway stop. If you walk north, there is another plaza with a small supermarket, a butcher and Artopolis a nice bakery (23-18 31 St.). At the bakery they sell many small cookies, also Moustokouloura, look like tarallini but made with vin cotto. I wasn't particularly excited because the use corn oil in their cookies, me as a good pugliese, only extra-virgin.

If you go to Titan Foods, try also the mizithra, it's closer to our ricotta then the american one. Also Anthotiros cheese is similar to our primo sale...sorry I am a big "chiacchierona", but I am so excited about my discoveries.

Alberto, pettole are traditionally made for Immacolata and for Vigilia (per la cena di magro)

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Gunnsr42
      Hello foodies. Tell us what work of art you're cooking for your meals these days. 
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By JoNorvelleWalker
      Steve Sando had a nice write up in the Times:
       
      http://www.nytimes.com/2016/01/06/dining/marcella-hazan-rancho-gordo-beans.html?ref=dining
       
       
      According to FedEx tracking my Marcella beans (and others) are due to arrive tomorrow.
    • By Suzi Edwards
      i made some pesto on saturday and was wondering how long people would keep it for in the fridge. my partner is happy to scrape mould off stuff (bleurgh) and he says it will keep until saturday. i don't believe him...
      any ideas?
  • Recently Browsing   0 members

    No registered users viewing this page.