Tutte le ricette con Uvetta
Castagnaccio toscanoChestnut flour, raisins, pine nuts and walnuts come together in this Tuscan castagnaccio, finished with rosemary and olive oil.
CjarsonsCarnia’s sweet-savory mountain ravioli: a potato dough filled with ricotta, herbs, raisins, and cocoa, sauced with brown butter and smoked ricotta.
Sarde in SaorVenice’s sweet-and-sour sardines: fried, then layered under slow-cooked onions with raisins and pine nuts, and left to mellow for a day or two.
Strudel di MeleApple strudel with hand-stretched pastry, pine nuts, raisins and cinnamon, served barely warm.