FONTE: Wine Meridian
FONTE: LMFPRESS
CIACOLADA
Made in collaboration Fucina Del Bere
INGREDIENTS
1½ oz Blanc e Neri Schioppettino
1 oz Garda lemon juice
½ oz Wildflower honey flavoured with lemon
Dehydrated lemon
METHOD
Cool the serving glass. Pour Neri Schioppettino, Garda lemon juice and lemon flavoured wildflower honey into a shaker. Add ice and shake. Pour into the glass and garnish with dehydrated lemon.
Course: dessert
Difficulty: easy
Serves: 4
Time: 20 ‘prep + 12 h rest
INGREDIENTS
10 Speculoos
250 g Mascarpone cheese
200 g Whipping cream
100 ml DOMBAY Choco
Sugar
Cinnamon powder
DIRECTIONS
Step 1
Mash the biscuits in a freezer bag with a meat mallet. Do not crumble but keep them in small pieces. Whip the cream until stiff, add sugar to make it sweeter.
Step 2
Mix the mascarpone with the DOMBAY Choco until you get a creamy compactness, then add the whipped cream. Start composing the dessert in layers, putting it in glass cups: the first will be the crushed biscuits layer with a drop of DOMBAY. Proceed with the mascarpone cream and then again the biscuits and the DOMBAY Choco. The last layer should be the DOMBAY and mascarpone cream.
Step 3
Let it rest in the refrigerator overnight. Sprinkle with cinnamon to serve.
FONTE: Mytho Marathon
FONTE: La Repubblica Bologna
FONTE: La Repubblica Bologna
STORICO MULO
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ oz Storica Amaro
½ oz Storica Sambuca
½ oz Lime juice
Ginger Beer
Dehydrated lime and star anise for garnish
METHOD
Into a previously cooled mug pour Storica Amaro, Storica Sambuca and lime juice. Add ice, then fill with ginger beer. Gently mix with the bar spoon and garnish with dehydrated lime and star anise.
Course: second
Difficulty: easy
Serves: 1
Time: 1.5 h + 30′ cooking
INGREDIENTS
1150 gr of sliced veal
6 cl of Storica Nera
6 fresh asparagus
1 tsp of pink pepper
1 clove of garlic
Fresh rosemary
Fresh thyme
Extra virgin olive oil
Salt
Pepper
DIRECTION
Step 1
Take the veal slices and beat them with a meat mallet until they become thin, then with a sharp knife cut the veal into strips of more or less the same size. In a bowl, pour the veal strips and season with a little of Storica Nera, a drizzle of extra virgin olive oil, half of the crushed pink pepper, the clean clove of garlic and a few sprigs of rosemary and fresh thyme. Mix everything, cover with plastic wrap and leave to rest in a cool place for at least an hour.
Step 2
Meanwhile prepare the asparagus. Wash and remove the hardest part, cut all the same length. Steam for the necessary time, they must be in between hard and soft, they must be cooked but still consistent. As soon as they are cooked, season with a drizzle of extra virgin olive oil, salt and set aside.
Step 3
In a non-stick pan, heat a drizzle of extra virgin olive oil and the garlic clove of the marinade. As soon as the clove starts to sizzle, place the veal strips in a pan with all the marinade aromas. Brown the meat on all sides over high heat. Wet the veal strips with Storica Nera and set it on fire by tilting the pan towards the flame of the stove to start the flambé. The flame will go out as soon as the alcohol is consumed, a matter of a few seconds. As soon as they are cooked, serve immediately. On the plate lay the asparagus as a base, on top of the veal strips and to finish decorating with the crushed pink pepper berries.
FONTE: EgNews
FONTE: Messaggero Veneto del 20 Agosto 2021