We've raided the archives to bring you Gennaro's mulled wine, perfect for this time of year to warm you through on a chilly evening or Christmas party.
Italian Mulled Wine - Gennaro Contaldo 2 bottles of Full bodied Italian wine 2 star anise 20 cloves Handful of pink peppercorns One teaspoon black peppercorns Six Cardamom pods 2 sprigs of rosemary Handful of fresh thyme One teaspoon of chili flakes One teaspoon of fennel seeds 3 bay leaves Eight figs 2 vanilla pods One orange One lemon 1 stick of cinnamon 150 ML of Limoncello 50 ML Sweet Vermouth 3 tablespoons of honey In mortar and pestle combine: 2 star anise 20 cloves Handful of pink peppercorns One teaspoon black peppercorns Six Cardamom pods 2 sprigs of rosemary Handful of fresh thyme One teaspoon of chili flakes One teaspoon of fennel seeds Crush in the mortar and pestle. In big pot add: Wine Bay leafs Figs Vanilla Pods Peel orange and squeeze juice into pot. Throw orange peels into pot. Peel lemon and squeeze juice into pot. Throw lemon peels into pot. Limoncello Sweet Vermouth Honey A smidge of nutmeg. Add ingredients crushed in mortar and pestle. Bring everything to a boil.
One of the nicest things in the entire world is the moment right when Gennaro tastes his own recipies and goes ape shit. No else reacts to food the way he does
God bless this man. If only every chef and every grandfather in the world could be as wholesome as him.
5 лет назад
Lovely recipe. Limoncello + vermut are a nice addition, I'll try them next time. BUT boiling the wine removes the alcohol from it. It's much better if you create a base syrup with 1-2 dl of wine + all the herbs, juices, everything, and then boil it for 5-7 minutes, so they herbs and spices can release their flavours. And only after that you can add the rest of the wine. So it will still have the alcohol content. And some people are afraid, but chili goes really well with mulled wine. It warms you up even more. You can also add a little hot dark choclete to your glass and mix it with the mulled wine - awesome!
It would be *VERY* helpful if the recipe and ingredient list was listed in the description of these videos. At present I need to watch and re-watch the video to get it all down.
Interresting, but I prefer the Hungarian mulled wine, basically the same, minus the mediterranean herbs and liquor. Boil the ingredients in water to get out the flavours, then add the wine, heat it till it just starts to boil again, and it's done.
When I order wine is sometimes it comes in cooked AKA with heat damage. I think that this is actually a really good way of dealing with that kind of bottle.
Gennaro my friend i send you a bunch of love from Trinidad and Tobago im a Venezuelan who loves italian food and the way you do it, its a blessing.. hugs
You forgot to mention that if you actually boil it, then it would be a non-alcoholic mulled wine. If you keep it around 80-90 degrees Celsius you get an alcoholic one.
A day or 2 maximum. You will want to drink it fairly quickly because once the cork has been popped the wine has been exposed to the air which causes it degrade over time. Leave it too long and the wine will turn and can start to taste like vinegar.
5 лет назад
Wrong. Once you made your mulled wine, it will last for a couple a days, even a week if you remove the herbs, spices, fruits from it. It will taste even better.
