Time: 30′ prep + 30′ cooking
For the caprese:
4 ripe tomatoes
200g no watery Mass-Produced Mozzarella
200g Mozzarella cheese
Extra virgin olive oil
For the reduced sauce:
50 ml red wine
200 ml Vegan Blueberry
2 tbsp chestnut honey
FONTE: Il Grande Libro dell’Amaro Italiano di Matteo Zed
Time: 15′ prep + 30′ cooking
500 gr Portobello mushrooms
2 tbsp. butter
30 ml Vermut Ros
2 cloves garlic, minced
30 gr breadcrumbs
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.
FONTE: Gingegneria Applicata di Lorenzo Borgianni
Time: 60′ prep + 15′ cooking
FOR THE FRESH PASTA
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.
Time: 20′ cooking
200 g ground beef
20 g grated Parmesan cheese
5 cl Secolo grappa
half white onion
8 savoy cabbage leaves
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.