POLLO IN AGRESTO
It is a autum dish, as the agresto is needed, that is the "vinegar" done with the last grapes left without sun, in the shadow....
500 gr ( 1,1 Lb) black grapes
1 glass Vin Santo
½ glass red vinegar
1 spoon of flour mixed with 2 spoons of red wine
50 gr ( 1 ½ oz) pine nuts
50 gr ( 1 ½ oz) olive oil
Slice the onion finely and sautè it in the olive oil with salt and pepper. Put in the chicken, previously cut in pieces and washed. Roast i until golden-brown.
At the same time soak half of the grapes in the Vin Santo, or better, let it to get "drunk". Press the left half, in order to get a good glass of juice.
Pour the grapes juice in the chicken and then add the soaked grapes. Let the stew to reduce, then pour in half glass of strong red vinegar , stir and let it to evaporate.
Take the chicken out of the pan, put in the mixing of flour and wine, stir until the sauce is creamy but still running.
Put the chicken in pan and add a handful of pine nuts. Mix well and serve.
TORTA DI FICHI ALLA CREMA
FIGS TARTS WITH PASTRY CREAM
250 gr ( 8 Oz) flour
125 gr ( 4 oz) sugar
2 eggs yolks
150 gr ( 5 Oz) cold butter
½ tbs lemon peel, grated
3 egg yolks
3 tbs ( 45 gr, 1 ½ Oz) sugar
300 ml ( 1 cup+ 3 Tbs) milk
1 tbs flour
120 gr ( 4 Oz) semi sweet chocolate
1 kg (2.2 lb) fresh figs, with skin
for the custard: beat the egg yolks and sugar until pale. Add the flour. Add hot milk, stirring. Put back on low heat until the custard coats the spoon. Turn off and add the shredded chocolate.
For the dough:mix flour, salt, lemon peel. Add the remaining ingredients, kneading quickly. Wrap in plastic and refrigerate for 30’.
Rinse the figs, take off the little stalks, cut them in halves.
Line a baking tray with parchment paper; place the figs upon and bake at 150° for 15-20 minutes to let them partially dry.
Layer the dough between two sheet of baking paper, about 2 inches larger that the pan.
Bake the dough 5 minutes.
Add the custard and bake 15’.
Remove from oven; place the figs on the custard.
Bake 30 more minutes.