My neighbors went to Sicily for 10 days and I agreed to dog-sit while they were away. As a thank you, they brought back a nice little assortment of edible goodies including olive pate, pesto, honey and a most peculiar jelly.
“Gelatina di vino”: wine jelly. Indeed, a spoonful of the stuff tastes much like a gelatinous, gloopy port wine. And like port, it is said to go very well with cheese (Stilton, I suspect), but also with fruit salad.
Fruit salad? How? What? Why? This made little sense to me. And then…
… a couple days ago I roasted a butternut squash with garlic and sumac and have been enjoying it with various salads tossed with balsamic and pomegranate. But today I tried it with some of the wine jelly and it was sooooo tasty.
The jelly had the tartness of a good balsamic with a touch of sweetness that was so perfect with the pomegranate. I can see it with other tart fruits like raspberries or blackberries. It all balanced very nicely with the savoury roasted garlic, squash and peppery rocket leaves. I reckon a few toasted walnuts or pecans would bring this dish to a whole new level.
I see a winter salad trend in my future.
I did a Google Search for “con gelatina di vino” and found a few more ideas including, interestingly, some kind of stuffed squash with gruyere. But I’m still curious as to other uses for wine jelly. I don’t eat meat, and I eat very little cheese, so would love to hear more ideas for putting this stuff to good use. Any Sicilians in the audience care to educate me?