NEW Recipes!

• "Cannoli Martini" Dessert (Award-Winning Recipe)
• Tomato, Fennel, Date and Nut Baklava

Below are some tried-and-true recipe ideas and uses for Vino Cotto. Give these a try and create your own favorites! Montillo Italian Foods always welcomes new recipe ideas. Follow us on Twitter @dmontillo for daily delicious recipes. Use Vino Cotto di Montillo in place of vincotto for outstanding taste results.

• Thickened Vino Cotto Syrup

• Almond, Apple and Vino Cotto Cake
• Caramelized Grapes in Vino Cotto
• Cartellate with Vino Cotto
• Cheesecake with Vino Cotto
• Figs with Vino Cotto
• Pepatelli (Peppery Cookies)
• Pollo con Vino Cotto di Montillo (Chicken with Vino Cotto)
• Pollo Speciale (Special Chicken)
• Sirloin Tips with Vino Cotto
• Vino Cotto Apple Streusel
• Vino Cotto Cheesecake Bars
• Vino Cotto Cranberry Fruit Conserve
  
• Vino Cotto Pumpkin Soft & Chewy Cookies

Use Vino Cotto for Tasty Results

Primary Source: Mount Majura, Australia, 2008
Secondary Source: Montillo Italian Foods, USA, 2008

Baking

Use Vino Cotto instead of honey or golden syrup when baking biscuits, cookies or cakes.

With Desserts

Drizzle Vino Cotto over your favorite ice cream or cakes. For a thicker, smooth-textured Vino Cotto syrup topping, follow the recipe above.

Balsamic Vinegar

Easily create your own balsamic vinegar by adding Vino Cotto to distilled vinegar. Adjust each to taste. For a sweeter-tasting balsamic vinegar, simply add more Vino Cotto. Whisk before serving.

Balsamic Salad Dressing and Vinaigrette

Add approximately two parts Vino Cotto to one part olive oil. Add salt and about 1/2 part distilled vinegar. Adjust the amounts of each to taste and consistency. Add more Vino Cotto to the mixture if you prefer a sweeter, robust flavor.

Or, try adding Vino Cotto to your favorite store-bought Italian vinaigrette dressing to quickly enhance its flavor and prepare a taste that's just right for you.

Roasting Vegetables

Season vegetables such as onions, carrots, fennel, and green beans with salt and freshly-ground black pepper. Whisk Vino Cotto with an equal amount of extra virgin olive oil and toss through vegetables before roasting in a tightly-covered roasting dish, or aluminum pan covered with aluminium foil. Toss vegetables occasionally until done.

Sauces for Meat, Poultry and Seafood

Make a delicious sauce for sautéed meat, poultry and seafood, such as salmon and shrimp, by deglazing the skillet with Vino Cotto. For roasted poultry, baste with Vino Cotto near the end of cooking time, and then add a little Vino Cotto to the pan juices to make a rich, tasty sauce.

Buon appetito!