What I talk about
- In the menu I created for the September 2026 issue of Terra Nuova, grapes run from starter to dessert: a way to stop treating fruit as just the end of a meal.
- In radicchio risotto, the sweetness of grapes, with lemon zest and sage, balances the bitterness of the radicchio.
- I make grape confit the way I make confit cherry tomatoes: slowly in the oven at a moderate temperature, with salt, thyme and a drizzle of oil. I serve it with a cannellini bean mousse or in a salad.
- For a sweet and sour glazed tempeh I use vinegar, mustard and Corinth raisins, so the dish works all year round; in season, grape confit can go in at the end of cooking.
- To sweeten, cooked grape must and raisins are worth rediscovering, and the water raisins have soaked in can be used for creams without sugar.
Sources
- The recipes are in the September 2026 issue of Terra Nuova (in Italian).
- The video page on veggiechannel.com (in Italian).
- The original video on the Veggie Channel YouTube channel.
