During the 1970s winemakers in Friuli proved the aesthetic and commercial viability of monovarietals that showcased the region’s unique mesoclimates and cultural influences. One of the most succesful was Tocai Friulano, which by current EU fiat must be labeled as Friulano to distinguish it from Hungarian Tokaj.

The Borgo Conventi is classic Collio, melding a faintly effervescent minerality from the hills of Goriziano with a lip smacking salinity born of the maritime climate of the northern Adriatic. Well defined pear and melon flavors are supported by crisp acidity that keeps the soft texture from becoming sappy. Lively and refreshing from start to finish…and a summery complement to a plateof salumi with melon, or as an aperatif.

Serves 6

1 1/2 pounds pork tenderloin, trimmed

1 Tbs. salt

1 1/2 Tbs. pepper

1 ½ Tbs. fennel seed

1 large sweet yellow onion, such as Vidalia, diced

1 Tbs. olive oil

½ tsp. of salt

¼ c. brown sugar

1 1/2 tsp. dried mustard

1 cinnamon stick

¼ tsp. ground cloves

1 Tbs. ginger grated

1/4 c. apple cider vinegar

12 fresh figs, stems removed and cut into wedges

Directions

1. Rub the tenderloin with the salt, pepper and fennel seed. Wrap with plastic wrap and refrigerate for 4 hours or overnight.

2. In a large sauce pan over medium low heat, sauté onion, oil and a pinch of salt.

3. When onions begin to soften and brown at the edges, add sugar, mustard, cinnamon, cloves, ginger and cider vinegar. Cook for 10 more minutes over low heat.

4. Add the figs and cook an additional 5 – 10 minutes until the figs are just starting to break down. Set mixture aside.

5. Preheat the oven to 425 deg. F. In a large oven safe skillet, heat oil over medium high heat. Sear the pork tenderloin on all sides.

6. Place pork in the oven. Cook for 10 – 15 minutes, until internal temperature is 140 deg. F. Allow pork to rest loosely covered with foil for 5 minutes.

7. Serve sliced pork with room temperature fig confit.

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

Makes one 9” cake

2 c. chocolate cookie crumbs

½ c. melted butter

4 large eggs, separated

1 lb. cream cheese

8 – 12 oz. firm mild goat cheese, room temperature

1 c. sugar

1 tsp. lemon zest

1 Tbs. vanilla extract

1/4 c. heavy cream

Directions

CRUST:

1. Preheat the oven to 350 deg. F.

2. In a food processor blend the cookies to fine crumbs. Slowly add the warm butter until the mixture is the texture of wet sand.

3. Press crumbs on the bottom of a 9-inch springform pan.

4. Bake until fragrant, 15 to 20 minutes. Cool to room temperature.

FILLING:

1. Preheat the oven to 300 deg. F. In a medium bowl, beat egg whites to soft peaks. Set aside.

2. With an electric mixer, beat together the cream cheese and goat cheese until smooth. Gradually add sugar and beat on medium speed until mixture is smooth.

3. Reduce speed to low and add egg yolks, one at a time. Add zest and vanilla and beat until just incorporated. Stir in cream until just incorporated.

4. Gently fold whipped egg whites into the cheese mixture. Pour into the prepared crust. Bake on center rack for 1 1/2 hours (edges will be firm, but center will be almost set and jiggle slightly).

5. Run small paring knife around inside edge of pan to a ½” depth to loosen sides of the cake. Cool on a cooling rack to room temperature. Cover with plastic wrap and chill for at least 6 hours.

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

Ukoy (Filipino-style Shrimp Fritters)

Makes 24 fritters

¼ c. white vinegar

1 garlic clove crushed

1/8 tsp. white pepper

Canola or vegetable oil for frying

¼ cup flour

¼ cup cornstarch

½ tsp. salt

1 tsp. baking powder

Generous pinch of white pepper

1 egg, beaten

3 Tbs. water

½ lb. medium peeled and deveined shrimp, chopped to ½” pieces

3 cups grated squash (approx. 2 medium zucchini) or bean sprouts

3 green onions, chopped fine

Directions

1. Combine vinegar, garlic and 1/8 tsp. white pepper. Set mixture aside.

2. In a deep skillet or sauce pan, prepare hot oil (minimum 2” deep) to 350 deg. F.

3. In a medium bowl, combine flour, cornstarch, salt, baking powder and white pepper. Add beaten egg. Mix until smooth. Add enough water for a thick pancake batter consistency.

4. Fold in shrimp, squash and green onion.

5. Pour a heaping Tbs. of batter in the hot oil. Fry until light brown and crispy.

6. Drain on a paper towel. Repeat with remaining batter. Serve fritters on a platter. Just before serving, sprinkle with vinegar sauce.

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

Makes 4 Cups

2 medium cucumbers peeled, seeded, quartered and cut into 2” pieces
2 cups honeydew cubed
5 – 6 ounces plain Greek yogurt
20 mint leaves
juice of two limes

Salt and pepper to taste

Directions

1. In a bowl combine cucumber and honeydew, yogurt, mint leaves, and lime juice.

2. In a blender pulse the mixture in batches until a smooth puree.

3. Season with salt and pepper. Chill soup, covered for 2 hours and up to 6 hours.

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia