Filu ‘e Ferru al Finocchio
Filu ‘e Ferru al Finocchio
Sardinian Fennel Spirit
On its own, homemade grape brandy is firewater. Sardinia’s version of it even goes by that name in one dialect, abbardènte. Another name for this stiff beverage, and the most common one, is filu ‘e ferru, which means “strand of wire,” a nod to the way islanders would mark their hidden stash and distilling equipment in fields and orchards to evade the authorities, who banned such production. Filu ‘e ferru clocks in at around 50% ABV and is a popular digestif in the Sardinian countryside. These days you can find it in a variety of flavors, but a favorite of mine is infused with wild fennel or fennel seeds to aromatize the liquid with anise-y flavors. Cultivated fennel fronds work well, too.
Ingredients (4)
Ingredients (4)
Instructions
Place the grappa (32 fl oz) and fennel (1 bunch) in a clean large jar. Seal and set aside in a dark place for 15 days.
Agitate the jar every few days.
Strain the infused grappa (32 fl oz) into a clean jar and discard the fennel (1 bunch).
Combine the water (1 cup) and sugar (1 cup) in a large saucepan and heat over medium-high heat until the sugar has dissolved, 3 to 5 minutes.
Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
Add three-quarters of the syrup to the jar with the infused alcohol. Taste and add more syrup as needed to adjust the sweetness.
Seal the jar and set aside in a dark place for 1 week before serving.
Serve chilled.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
