FRIULIAN FEAST AT JERMANN

Jermann has been merging tradition with innovation, revolutionizing Italian white wine since the 1970s, with the release of the influential Vintage Tuning by Silvio Jermann. We visit the winery where Chef Michela Zorzutti cooks up a Friulian feast

​​FRIED ACACIA FLOWERS


Serves five to six

Ingredients

½ cup (60g) plain flour
10 acacia flowers freshly picked
120ml cold sparkling water
vegetable oil for frying

Method 

Thoroughly clean the acacia flowers by shaking them. Make the batter by combining flour and cold sparkling water. Whisk thoroughly until smooth, for a runny, slightly thick batter. Holding the stalk, dip the flowers in the batter and let any excess run off. Heat up a large frying pan, with enough oil in it to cover the base. Fry the fritters on a medium to high heat, until the underside is golden brown, turn them over and repeat. 

Enjoy with a glass of cold W… Dreams... 

FRICO


Serves five to six

Ingredients

1 small onion, peeled and thinly sliced
500g potatoes, peeled and diced
500g Montasio cheese, typical of Friuli Venezia Giulia region (or a similar cheese), cut into small dice
salt and pepper
olive oil

Method 

Fry the potatoes in the olive oil for around 10 minutes until they get soft, then add the onions. Season generously with salt and pepper. Add the cheese and fold it well into the potato and onion. 

Stir from time to time over medium heat until the cheese melts completely. Continue simmering for another five to 10 minutes, until the mixture has thickened enough that it forms a solid mass. 

Flatten out the mixture and turn the heat up. Let the mix form a nice brown crust on the bottom, then flip it over and let it brown on the other side. 

Serve with a cold glass of Vintage Tunina. 

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