Grilled Chicken enriched by TRITTICO 1898 VERMUT ROS Jus

Grilled Chicken enriched by TRITTICO 1898 VERMUT ROS Jus

Course: second

Difficulty: easy

Serves: 4

Time: 5′ prep + 25′ cooking

INGREDIENTS
1 Shallot
Chicken stock
Cream
TRITTICO 1898 Vermut ros
Butter
Grilled chicken
Salt
Pepper

DIRECTIONS

Step 1

Sauté the eschalot in butter over low heat until softened, add vermouth and simmer rapidly to reduce, stirring to deglaze the pan. Add chicken stock and cook for around 10 minutes on medium heat until it reduces by about 3/4.

Step 2

Add a little cream and continue cooking over low heat until the liquid has reduced to about 100 ml / 3.5 oz. Colour is a key indicator during the preparation: the sauce should be a nice light brown colour.

Step 3

Filter the jus, pressing out all the juices. Season with salt and pepper, and taste to adjust to taste. The sauce is now ready to season a grilled chicken.
Unconventional Tiramisù with ricotta cream and TRITTICO Bergamot

Unconventional Tiramisù with ricotta cream and TRITTICO Bergamot

Course: dessert

Difficulty: easy

Serves: 4

Time: 25′ prep + 12h rest

INGREDIENTS
250 g ricotta cheese
400 g mascarpone cheese
1 pack Ladyfingers biscuits
Half lemon juice
20 cl TRITTICO Bergamot
5 tbsp Sugar
Salt
Milk

DIRECTIONS

Step 1

Melt down the sugar and a pinch of salt in a container by pouring 10 cl of TRITTICO Bergamot and the lemon juice. In another bowl, mix the ricotta and mascarpone cheese, and combine the cold syrup with the lemon juice and TRITTICO Bergamot in several steps. The mixture must be homogeneous. If the cream seems to be too thick, add some milk to taste. Adjust with sugar.

Step 2

In a soup plate combine just few drops of milk with 10 cl of TRITTICO Bergamot. The right proportion for the recipe is two parts of milk and one part of liquor. Briefly dip the ladyfingers in the liquid made and set them in alternating layers with the cream inside a baking dish.

Step 3

Once the layers are finished, decorate the dessert as desired with cream tips made with the sac a poche. Let it rest in the fridge overnight before serving.
Mushroom Ravioli with Vegan Hazel cream

Mushroom Ravioli with Vegan Hazel cream

Course: first

Difficulty: easy

Serves: 4

Time: 10′ prep + 20′ cooking

INGREDIENTS
350 gr Mushroom Ravioli
1 oz. raw hazelnuts
2 tbsp. butter
1 shallot, minced
2 oz. Vegan Hazel
1/2 cup heavy cream
1 tbsp chestnut honey
1-2 oz. grated Parmigiano
Salt
Curly parsley

DIRECTIONS

Step 1

Fill a saucepan with water and bring to the boil. Salt the water and pour the ravioli in. Cooking time is variable according to the packaging and pasta brand. Toast hazelnuts in a pan to bring out oils and aromas, then remove them from it. Set aside some hazelnuts for the final touch; powder the remaining hazelnuts.

Step 2

Melt butter in pan; add shallots and a pinch of salt then cook until tender. After pour in the Vegan Hazel cream liqueur and add the hazelnut powder. Reduce the liqueur-butter mixture by 1/2 to 3/4, until syrupy.

Step 3

Add heavy cream and reduce by half, then swirl in honey. Add grated Parmigiano, salt, and pepper to taste. Spoon sauce over ravioli; garnish with remaining whole toasted hazelnuts and curly parsley.
Friulan pasties with Storica Nera

Friulan pasties with Storica Nera

Course: appetizer

Difficulty: easy

Serves: 4

Time: 50′ prep + 25′ cooking

INGREDIENTS
300 gr flour
150 gr diced butter
water
100 ml Storica Nera grappa
150 gr grated Montasio DOP cheese (two months aged)
50 gr grated medium-mature Montasio DOP cheese
100 gr Parma ham strips
100 gr ricotta cheese
2 eggs
Pepper
Salt

DIRECTIONS

Step 1

Put the flour, a pinch of salt and the butter in a blender until you get large crumbs; add 3-4 tablespoons of water previously mixed with Storica Nera and knead until a homogeneous mixture is obtained. Wrap the dough with plastic wrap and put it in the refrigerator for at least 30 minutes.

Step 2

In a bowl, lightly beat the eggs with a pinch of salt and pepper, incorporate the Montasio cheeses and then the ricotta and the ham pieces. Mix well until the mixture is smooth. Salt to taste. Take the dough and roll it out with a rolling pin on a floured surface to reach the thickness of 2-3mm. Using a pastry cutter cut into discs of approx. 15 cm in diameter. Place the filling in the center and close the pasties with a new disc of dough, making sure that it adheres well, so as not to let the filling come out during cooking, and brush with egg yolk.

Step 3

Put the pasties on a baking sheet with parchment paper and bake at 356 °F for 20-25 minutes; when cooked, allow to cool and serve as desired.
Beef fillet with TRITTICO Queen Mary sauce

Beef fillet with TRITTICO Queen Mary sauce

Course: second

Difficulty: easy

Serves: 4

Time: 15′ prep + 10′ cooking

INGREDIENTS
For the fillet
4 medallions of beef fillet approx. 700 g
1 sprig rosemary
Garlic
Salt
Black pepper
Extra virgin olive oil

For the sauce
TRITTICO Queen Mary 60 g
Soy sauce 60 g

For the side dish
400 g of baby carrots
40 g of butter
Sugar
Salt
Pepper

DIRECTIONS

Step 1

 Twirl the twine around the meat medallion to keep its rounded shape during cooking. In a saucepan, pour the soy sauce and TRITTICO Queen Mary which will give a slightly citrusy taste. Cook over medium-low heat until the mixture reduces. The sauce should have a thick consistency.

Step 2

In a non-stick pan heat an oil tablespoon with a garlic clove and the rosemary sprig. Place medallions in a pan and cook 3 minutes per side over high heat, a few more minutes if you want them rosé or well cooked. After turning the browned side, season with a pinch of salt. In a saucepan, collect the baby carrots and cover them with cold water. Add half butter, a pinch of sugar, salt, pepper and cover with a lid. Cook for about 5 mins, remove the lid and let water evaporate over a high flame. Add the butter and brown the carrots slightly.

Step 3

Once ready, serve the fillets hot, accompanying them with the previously prepared sauce and the baby carrots as a side dish.
Muffins with TRITTICO 1898 Vermut rosé frosting

Muffins with TRITTICO 1898 Vermut rosé frosting

Course: dessert

Difficulty: easy

Serves: 20

Time: 35′ prep + 25′ cooking

INGREDIENTS
For the pink frosting
160 g Mascarpone cheese
50 g light cream cheese
50 g powdered sugar
10 g TRITTICO 1898 Vermut rosé

For the muffins dough
2 eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g flour
3 tsp baking powder
1 tsp salt

DIRECTIONS

Step 1

Add the cream cheese in a bowl and mix it with mascarpone. Add the powdered sugar, the Vermut rosé and mix with a whisk. Once the frosting has reached a smooth consistency, transfer it to a pastry bag with a star spout. Store in the refrigerator until ready for use.

Step 2

Heat the oven to 356°F. Place the paper ramekins in two muffin trays.
Lightly beat the eggs in a bowl, you can help yourself using an electric whisk for 1 min. Add the vegetable oil and then milk, keep mixing all the ingredients. Add the golden caster sugar and whisk until obtaining a smooth batter. Sift in the flour together with the baking powder and a tsp of salt, add to the mixture in several tranches to avoid the formation of clumps.

Step 3

Fill the paper muffin cups two-thirds and bake for 20-25 minutes, until risen, firm to the touch and a skewer inserted in the middle comes out clean and dry. Cool the muffins in the tray for a few minutes and allow them to cool completely before garnishing with frosting.
Crostini with typical burrata cheese and bacon, flavoured with Luce di Uve Prosecco grappa

Crostini with typical burrata cheese and bacon, flavoured with Luce di Uve Prosecco grappa

Course: appetizer

Difficulty: easy

Serves: 2

Time: 25′ prep + 5′ cooking

INGREDIENTS
6 bacon slices
3 cl Luce di Uve Prosecco grappa
12 wholemeal baguette slices
2 Burrata cheese
Half lemon
Salt
Pepper
Fennel
Fennel seeds
Extra virgin olive oil

DIRECTIONS

Step 1

Add the bacon into a pan and simmer on high heat with Luce di Uve Prosecco. Keep cooking, without fats, until crispy. Remove from the pan and let them rest.

Step 2

Toast the bread slices on both sides in the same pan. Finely slice the fennel and season with lemon juice and extra virgin olive oil.

Step 3

Cut the burrata into pieces and put it on the toasted bread slices. Season to taste with fennel seeds, salt and pepper. Place the fennel and bacon on top and serve.
Storica Riserva gnocchi with butter, sage and Grana Padano cheese

Storica Riserva gnocchi with butter, sage and Grana Padano cheese

Course: first

Difficulty: easy

Serves: 5

Time: 50′ prep + 8′ cooking

INGREDIENTS
700 g boiled potatoes
300 g flour
1 egg
2 cl Storica Riserva
80 g butter
Sage
Grated Grana Padano cheese
Salt

DIRECTIONS

Step 1

Mash the potatoes, add the salt, the Storica Riserva and the egg. Knead, gradually adding the flour, until you get a smooth and homogeneous dough.

Step 2

Form rolls to be cut into chunks. Turn each piece with the tines of a fork to give the characteristic semblance to the gnocco. Place on a lightly floured tray.

Step 3

Cook in boiling salted water until they float. Finish them in a pan with butter and sage then add the parmesan.
Roastbeef FUTURA36

Roastbeef FUTURA36

Portata: secondo

Difficoltà: media

Porzioni: 6

Tempo: 10 ‘prep + 1 h cottura

INGREDIENTI
1 kg di roast beef di manzo
150 g di porro a dadini
150 g di carote a dadini
150 g di sedano a dadini
360 g di patate novelle
3 cipolle a pezzi
6cl FUTURA36
400 ml di brodo vegetale
Sale
Pepe
Aglio
Timo
Maggiorana
Burro
Amido di mais
Olio di semi di girasole

PREPARAZIONE

Step 1

Tagliare lo strato di grasso del roast beef con un coltello affilato. Marinare il grasso della carne con una miscela di sale marino, pepe nero, aglio, timo e maggiorana. Legare il roast beef con lo spago da cucina. Far scaldare una padella e rosolare il roast beef in olio di semi di girasole su tutti i lati (1-2 minuti ciascuno) per sigillare la carne. L’olio di girasole è relativamente insapore e funziona bene ad alte temperature. Lasciar riposare la carne su un piatto. Nel frattempo, nella padella precedentemente utilizzata, mettere i dadini di verdura, le cipolle e le patate sbucciate insieme a un po’ di olio e far rosolare con il grasso marinato.

Step 2

Sfumare con la FUTURA36 le verdure e aggiungere e il brodo. Adagiare il roast beef sulle verdure in padella in modo che il lato grasso sia in cima e infornare senza coperchio nel forno preriscaldato. Cuocere per 40-45 minuti a 170 gradi.

Step 3

Togliere il roast beef dal forno e lasciar riposare per 5-10 minuti. Versare la salsa attraverso un colino e far addensare con la maizena. Portare a bollore e mescolare costantemente. Rifinire con un pezzetto di burro continuando a mescolare la salsa. Tagliare a fette il roast beef, servire con le patate e le verdure e versarvi sopra la salsa insaporita da FUTURA36.
DOMBAY Choco Dessert

DOMBAY Choco Dessert

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.
Veal strips with Storica Nera by “Il mio Piccolo Bistrot”

Veal strips with Storica Nera by “Il mio Piccolo Bistrot”

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.
Raspberries sorbet with Neri Cabernet

Raspberries sorbet with Neri Cabernet

Course: end of meal

Difficulty: easy

Serves: 4

Time: 25′ prep + 4 h freezing

INGREDIENTS
150 g sugar
60 ml sparkling mineral water
40 ml Neri Cabernet grappa
150 ml Prosecco Duca Orso
2 tbsp lime juice
300 g raspberries
Mint leaves
Orange zest twist

DIRECTIONS

Step 1


Melt down the sugar with 150 ml of water in a saucepan over low heat, stirring the mixture. Once melted, cook over medium heat for about 4 minutes. Allow the syrup to cool. In the meantime, combine the sparkling mineral water with the grappa, the Prosecco and one tablespoon of lime juice. Incorporate 1/3 of the syrup and pour it into a metal bowl. Place in the freezer for at least 4 hours. Stir with a fork every 30 minutes.

Step 2

Clean and blend the raspberries and then pass them through a sieve. Mix with the rest of the syrup and the lime juice, pour this mixture into a metal bowl and leave to freeze for about 4 hours. Stir again with a fork.

Step 3

Combine the sorbets in a bowl, stirring gently. Briefly return to the freezer. Create sorbet quenelles and serve with mint leaves and orange zest twist.

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