This recipe was inspired by chef Peter Pastan’s recipe in Food and Wine Magazine, October 2008. Côgnà (pronounced C??-gna) is a Piedmontese conserve traditionally made with red wine must and fall fruits and nuts, typically hazelnuts and/or walnuts. This bold compote has a sweetness somewhere between a jam and a chutney. It’s right at home on a cheese plate, and a perfect partner for braised and roasted meats.

Read the recipe on Food52.com