The Feast that is Umbria

Our 21^st Year of Eating, Drinking and Telling You About It! 

HOUSTON Saturdays and Sunday 4-5 p.m., NewsRadio 740 KTRH

A Presentation of Spec’s Wines, Spirits & Finer Foods 

This week’s broadcast comes from Spoleto in the lovely Italian region of Umbria, which each year hosts a festival called Vini nel Mondo – meaning Wines in the World. The primary focus of the event, as you’d expect, is the wonderful wine made in Umbria, but it actually takes a broader brush as well. There are celebrations of such regional standbys as truffles, hams such as prosciutto, lentils and even saffron. A great time is had by all, so don’t miss this show.

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

This week’s broadcast comes from Spoleto in the lovely Italian region of Umbria, which each year hosts a festival called Vini nel Mondo – meaning Wines in the World. The primary focus of the event, as you’d expect, is the wonderful wine made in Umbria, but it actually takes a broader brush as well. There are celebrations of such regional standbys as truffles, hams such as prosciutto, lentils and even saffron. A great time is had by all, so don’t miss this show.

This Week’s Delicious Mischief Recipe

UMBRIAN TRUFFLED ARTICHOKE FLAN 

For the flan:

Extra-virgin olive oil to coat the molds

Bread crumbs to coat the molds

3/4 pound artichokes

2 tablespoons lemon juice

½ cup vegetable broth

2 tablespoons freshly grated Parmigiano Reggiano

2 large eggs, beaten to blend

1/3 cup plus 1 tablespoon heavy cream

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

For the sauce:

3 tablespoons unsalted butter

1/4 cup unbleached all-purpose flour

2 cups whole milk, heated to boiling

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons grated fresh black truffle 

Make the flan: Preheat the oven to 350 degrees. Coat 6 individual (1-cup) soufflé molds with olive oil and bread crumbs. Refrigerate. Trim the artichokes; immediately place in cool water with the lemon juice to prevent oxidation. Drain and slice the artichokes, and place in a pan with the broth. Cook until very tender over medium heat. Purée the sautéed artichokes until smooth in a food processor. Place in a bowl and add the Parmigiano, eggs, cream, salt, and pepper. Fill the prepared molds with the mixture and place in a roasting pan filled halfway with warm water. Bake in the preheated oven 25 minutes, or until set. 

Meanwhile, make the sauce: Melt the butter in a small pan. Add the flour and cook over low heat, whisking all the time, for 2 minutes, or until the flour loses its raw smell. Do not let the flour take on any color. Slowly add the warm milk, whisking all the while to avoid lumps. Season with the salt and pepper and cook until thick, whisking often, about 10 minutes after it reaches a boil. Whisk in the grated truffle and keep warm. Spoon the sauce onto 6 plates. Place a flan on each plate and serve hot. Serves 6

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