Einreffend ist die Storica Nera Special Edition!

Einreffend ist die Storica Nera Special Edition!

COMING SOON Enoteca Collection6x

"Enoteca Collection by Romina Dorigo" kommt bald!

Storica Nera, die zeitlose Exzellenz, in einer limitierten Sonderedition, signiert von der bekannten friaulischen Designerin Romina Dorigo.
Die grafische Umsetzung Ihrer Definition von Schönheit, Zeitlosigkeit und Wert in einer harmonischen Kombination von Grappa und Mode: Geruch, Geschmack und Anblick verflechten sich zu einem einzigartigen Geschmackserlebnis.
Sechs Flaschen, sechs Werke, in einem nummerierten Set, alle zu sammeln und zu würdigen, mit Geschmack, aber auch mit Augenmaß.

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    STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

    STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

    TYPE

    Course: appetizer

    Difficulty: easy

    Serves: 7

    Time: 15′ prep + 30′ cooking

    INGREDIENTS
    500 gr  Portobello mushrooms
    2 tbsp. butter
    30 ml Vermut Ros
    2 cloves garlic, minced
    30 gr breadcrumbs
    Salt
    Black pepper
    30 gr grated Parmesan cheese
    100 gr cream cheese, softened
    2 tbsp. chopped parsley, plus more for garnish
    1 tbsp. chopped thyme

    STEP 1 – Remove stems from mushrooms and roughly chop them. Place mushroom caps in a baking tray on a baking sheet. Preheat oven to 356 °F.

    STEP 2 – In a pan over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out 5 minutes. Then, simmer with Trittico 1898 Vermut Ros and after, add garlic and cook until fragrant. Add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  In a large bowl mix together the mushroom mixture, Parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper.

    STEP 3 – Fill mushroom caps with filling and sprinkle with more Parmesan.  Bake until mushrooms are soft and the tops are golden, 20 minutes. Serve moderately warm.

    Fresh pumpkin pappardelle with taleggio cheese and Futura Sambuca

    Fresh pumpkin pappardelle with taleggio cheese and Futura Sambuca

    TYPE

    Course: first

    Difficulty: medium

    Serves: 4

    Time: 60′ prep + 15′ cooking

    INGREDIENTS
    FOR THE FRESH PASTA
    300 g whole wheat flour
    2-3 eggs
    300 g cleaned pumpkin
    saltFOR THE SAUCE
    150 ml fresh milk
    200 gr taleggio cheese
    30 ml FUTURA Sambuca

    STEP 1: Dice the pumpkin and steam it. Drain it well and blend it.
    Pour the purée into a pan and put it on the stove to dry it as much as possible.
    Place the flour to form the classic fountain and add a pinch of salt. Pour the pumpkin and a beaten egg into the centre.
    Knead, being careful not to make the dough too wet, therefore add the eggs one at a time. Continue kneading for ten minutes, until the dough is firm and elastic. Let it rest, covered with a napkin, for 30 minutes.

    STEP 2: Then, roll out the dough with a rolling pin, after having sprinkled the board with flour.
    Once the thickness of three millimetres is obtained, roll the dough and cut out strips of 15 millimetres wide.
    Place them on a floured surface without overlapping them to prevent them from sticking. Let them dry for at least 60 minutes.

    STEP 3: While the water to cook the pappardelle is on the fire to reach the boiling temperature, put the milk and the Taleggio cut into small pieces in a bain-marie. Let the cheese melt slowly, stirring occasionally. Then add the sambuca.

    STEP 4: Cook the fresh pasta in the previously salted water, drain and serve with the creamy taleggio sauce.

    Rambasicci del Secolo

    Rambasicci del Secolo

    TYPE

    Course: second

    Difficulty: easy

    Serves: 4

    Time: 20′ cooking

    INGREDIENTS
    100 g ground pork
    200 g ground beef
    20 g grated Parmesan cheese
    5 cl Secolo grappa
    half white onion
    8 savoy cabbage leaves
    Vegetable broth
    Butter
    Extra virgin olive oil

    STEP 1: Wash the cabbage leaves and blanch for about three minutes, in this way they will become adapted to be bent. Once ready they will be drained and dried.

    STEP 2: In a bowl, put together the ground meats and season with salt and pepper. Distribute this filling on each cabbage leaf which will then be rolled up on itself fixing it with a toothpick.

    STEP 3: In a pan heat the butter with a drizzle of oil and brown the sliced ​​onion simmering with Secolo grappa. When it is golden brown, remove the onion from the pan and put the rolls in its place. Moisten by adding the hot vegetable broth little by little. Season with salt and pepper and cook over moderate heat.
    When the rambasicci are almost ready, sprinkle with grated Parmesan.
    Serve and serve instantly, adding the cooking sauce.

    Cremoso with Luce di Uve and Amaretti biscuits and crumbles

    Cremoso with Luce di Uve and Amaretti biscuits and crumbles

    TYPE

    Course: dessert

    Difficulty: easy

    Serves: 4

    Time: 30′ prep + 1h cooling

    INGREDIENTS
    200 gr Amaretti biscuits
    250 gr Mascarpone cheese
    250 gr Quark with low-fat content
    250 gr Yoghurt
    150 gr Cheese crème fraîche
    150 gr Sugar
    100 ml Luce di Uve Malvasia Grappa
    250 gr Cream

    STEP 1: Set aside some whole amaretti to decorate. Pack the remaining biscuits in a freezer bag, seal up and reduce to crumbs with a rolling pin. Pour into a bowl and sprinkle with a little Luce di Uve Malvasia.

    STEP 2: Mix mascarpone, low-fat quark, yoghurt, crème fraîche, sugar and grappa until obtaining a creamy texture. Whip the cream and incorporate it.

    STEP 3: Now, first pour a layer of cream into a large bowl and spread the soaked amaretti crumbs to create a thin layer. Repeat this operation alternately until all ingredients are over. The last layer should be cream. Decorate with the amaretti left just before serving, otherwise, they will become mushy. Serve the cream after having cooled it in the fridge.

    Prawn Risotto with Blanc Moscato

    Prawn Risotto with Blanc Moscato

    TYPE

    Course: first

    Difficulty: easy

    Serves: 4

    Time: 30′ cooking

    INGREDIENTS
    50 g butter
    320 g Carnaroli type rice
    half onion
    16 red Sicilian prawns
    5 cl Blanc Moscato Grappa
    1,5 lt vegetable stock
    Chopped thyme

    STEP 1: First of all clean the prawns without throwing away the heads. Put the cleaned prawn tails between two baking paper sheets. Gently flatten them with the use of a meat mallet. Chop and blonde the onion in a pan with a little butter. Add the Carnaroli rice and toast it.

    STEP 2: Simmer with the grappa, leave it to evaporate and add the hot vegetable stock until the rice will be covered. Squash the prawn heads and add the liquid that will go out into the stock.

    STEP 3: When the rice will be ready add the flatten prawn tails and serve in the centre of a dish. Complete with chopped thyme and a few drops of Blanc e Neri Moscato.

    Cocktail GRAPPARITA

    Cocktail GRAPPARITA

    Grapparita cocktail

    BLANC E NERI MOSCATO – Una grappa delicata dal gusto morbido. Un moderato grado alcolico, varietà di profumi e sensazioni tattili per un fine pasto d’eccellenza.

    Per un aperitivo elegante, un classico rivisitato. Il gusto pungente della Tequila è sostituito dalle note morbide e moderate della grappa di Moscato BLANC E NERI.

    ZULATEN:
    6 cl BLANC E NERI
    2 cl Trittico Bergamot
    3 cl Succo fresco di limone
    1,5 cl Albume d’uovo pastorizzato
    Ghiaccio q.b.

    DECORAZIONE:
    Spicchi di lime

    PREPARAZIONE:
    Mettere tutti gli ingredienti nello shaker con il ghiaccio. Agitare. Servire in un Coupe Glass precedentemente raffreddato in frigo.
    Quale piatto abbinare?
    Semplice: salmone marinato alla barbabietola con Trittico DOT GIN!

    Cocktail DOM COFFEE

    Cocktail DOM COFFEE

    COCKTAIL PARTICOLARE

    A thirst-quenching and energizing after dinner to be taken instead of the classic espresso or shaken coffee. Its taste is balanced, bitter, with an aromatic and sweet finish. And if it is fresh and shaken at the right point, you will hardly resist its charm.

    INGREDIENTS:
    1 cup of espresso
    2 cl DOMBAY Choco
    3 cl Futura12
    1 cl syrup or 1 teaspoon of sugar

    GARNISH:
    coffee beans

    METHOD:
    Fill the shaker with ice. Add sugar syrup or brown sugar. Pour DOMBAY Choco, then Futura12 into the shaker. Prepare a cup of espresso and combine it with the other ingredients.
    Shake the shaker, then pour into a small cup and serve garnished with coffee beans. Your new cocktail will make you say goodbye to the classic Espresso Martini.
    Which dish to match?
    Easy: Zuppa inglese con DOMBAY Cherry or Tiramisù con crema al DOMBAY Classic!

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