VIN SANTO RECIPES

Steps:

• To prepare the cantucci , start by placing the sugar 1 in a bowl, then add the egg with a pinch of salt. Stir with a spatula 2 : there is no need to beat the mixture, just dissolve the sugar crystals well. Separately, in another bowl, place the flour and the baker's ammonia 3 .
• Mix and add the dry ingredients to the egg and sugar mixture 4 . Mix and add the soft butter 5 as well. Knead with your hands 6
• and add the almonds 7 , the Marsala wine 8 and the grated rind of half an organic orange 9 . Knead until all the ingredients are well blended, then form a small loaf and place it on the worktop.
• Divide the loaf into two equal parts 10 and cut a long and rather narrow roll from each 9 . Place the rolls well spaced out on a drip pan covered with baking paper (there is no need to flatten them, it will happen naturally while baking). Brush your rolls with beaten egg yolk 12 (if the yolk is too thick, you can dilute it with a little water).
• Cook the rolls in a static oven preheated to 400°F (200°C) for 20 minutes 13 , then take them out of the oven and let them cool for a few minutes. Then, with a knife with a serrated knife, cut the rolls slightly diagonally, creating about 1/2-inch (1.2 cm) thick cantucci (almond cookies) 14 . Place them back on the baking tray covered with baking paper and toast them in a static oven preheated to 320°F (160°C) for 18 minutes 15 . Take out your cantucci and let them cool  before tasting them...accompanied by a nice little glass of vin santo!

Steps:

• Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
• Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
• Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.