grappa in Marcella Hazen recipe?

P

pam

Well-known member
I'm making a recipe from one of her cookbooks called "drunken pork" which in addition to one and a half cups of red wine calls for a couple of tablespoons of grappa. Does it matter what kind of brandy I use? Please advise.

 
i can't imagine that 2 TBS of another brandy wouldmake a significant...

difference in this recipe.

 
This is from Cooks Thesaurus

grappa = grapa = marc = eau-de-vie de marc = eau de vie de marc = aguardiente = testerbranntwein = bagaceira = pomace brandy Pronunciation: GRAH-pah Notes: This potent and somewhat harsh drink is made from the grape residue, called pomace, that's left over from making brandy. It's traditionally been thought of as a second-rate eau de vie, but some producers have developed premium grappas that are quite smooth and very pricey. Grappa is the Italian version, marc the French, aguardiente the Spanish, testerbranntwein the German, and bagaceira the Portuguese. Substitutes: raki OR apple brandy OR pear brandy OR cognac OR armagnac

 
Grappa is another of those foodstuffs which were originally at the bottom of the food chain and have

been elevated by the know nothing foodies to exotic "gourmet" items. Grappa is made from the dregs left over from wine making and has ALWAYS tasted vile. Now to cash in they add flavorings which, if the stuff was any good to begin with, they would not have to do. Other items we peasants ate by necessity and now priced out of all reason- "offal", squid, mussels, brains, short ribs, rabbit--Unlike Grappa, however, we all knew this stuff was good but now we can't afford it. Just my currant rant-sorry

 
There was a thread on this a while back--flank steak is my main rant! and mush,oh, that's polenta.

 
grappa was never meant to be a "sipping" liquor, the Italians use it as a digestive

after a heavy meal. usually just one shot. like limoncello, a lot of families made their own grappa. and yes, it can be awful stuff, taste wise.

when I worked for an Italian furniture company back in NYC, anyone coming in from Italy brought bottles of their home made grappa. they all just loved american lamb so it would be my apt for roast lamb. I had to smile through the grappa and be a gracious hostess.... gaaackkkk

 
On a trip in Italy one time, my H, the grappa lover, encouraged and encouraged

friends to try it. We actually visited the grappa man himself and studied the process. Sure enough it's all the junk that goes in but H still loved it anyway.

And before we left, everyone was out buying the best bottle they could find. There were so many converts.

It's an acquired taste. One that I never acquired. And I don't intend to. But I do recognize the huge differences among them.

And love the bottles.

This fellow (the Poet of Grappa) had all hand-painted labels on his bottles. It was very difficult to get to see him. (he likes blondes)
But an adventure.

 
I was told by friends who live in Italy

that the fanciful bottles are generally for the export/tourist market. Italians buy their grappa in clear wine-bottle-shaped bottles.

And thank you, MargCDN, for pointing out that there are huge differences among them. Having tasted crappy got-rut grappa, I can understand why a person would say "Never again!" But having also tasted truly sublime premium grappa, I can appreciate why people hunt down the good stuff.

 
Indeed, we have bottles that sit there for their beauty. No interest in drinking their questionable

contents.

But Italians are such wonderful and simplistic designers, in general.

Perhaps 'elegance' best describes it.

 
Re: And we never did hear about your trip to Italy last Fall...did we?

No ... should I post? Just about the food, presumably? (I wanna go back! I wanna go back!)

 
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