Gnocchi con Storica Riserva, burro, salvia e grana

Gnocchi con Storica Riserva, burro, salvia e grana

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

PREPARAZIONE

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.
Risotto with prawns, peas and Storica Verde suds by „Il mio piccolo Bistrot“

Risotto with prawns, peas and Storica Verde suds by „Il mio piccolo Bistrot“

Course: FIRST

Difficulty: EASY

Serves: 2

Time: 30′ prep + 30′ cooking

INGREDIENTS
For the risotto with peas:

170 gr Carnaroli rice
150 gr fresh peas
2 cl Storica Verde
Boiling water
Extra virgin olive oil
Salt

For the flambé prawns:
6 prawns
5 cl Storica Verde
1 garlic clove
Extra virgin olive oil
Chopped parsley
Salt

For the Storica Verde suds:
7 cl Storica Verde
3 cl water
4 gr soy lecithin

DIRECTIONS

Step 1

Boil the peas in salted boiling water, drain and mash them with a fork until obtaining a grainy cream. Toast the rice in a pan with a drizzle of extra virgin olive oil for about a minute, as soon as it becomes opaque, simmer with Storica Verde and start cooking the risotto by adding boiling water. As soon as it is half cooked, add the pea cream, mix well and continue the risotto cooking for about 10 minutes.

Step 2

Meanwhile prepare the flambéed prawns. Use previously cleaned shrimp, take a pan and heat a drizzle of extra virgin olive oil with a clove of garlic on the bottom. When golden, add the prawns and sauté them for a few moments. Sprinkle with Storica Verde and set it on fire with a flame. The flame will go out by itself as soon as the alcohol is consumed. Season the prawns with salt and a little chopped parsley. Remove the risotto from the heat and stir in salt and a drizzle of extra virgin olive oil.

Step 3

To prepare the Storica Verde suds, pour the liqueur, the water and the soy lecithin into the becher of the hand blender and blend at maximum power. When a slight foam is formed, tilt the glass and start blending at the height of the foam formed. Collect the foam with a spoon to give the plate the final touch.
„PavLova Domenis“ con Storica Sambuca di Chef Andrea De Felice

„PavLova Domenis“ con Storica Sambuca di Chef Andrea De Felice

Course: DESSERT

Difficulty: MEDIUM

Serves: 5

Time: 45′ prep + 1.5h cooking

INGREDIENTS
For the Meringue:
100g Egg white
200g Sugar
Salt
Lemon juice

For the apples:
4 Golden apples
200g Water
200g Sugar
100g Storica Sambuca
1 Lemon zest
1/4 Vanilla pod

For the cream:
250g Whipping cream
Grated lemon zest
Salt

Garnish
Mint leaves or, in alternative, thyme or marjoram leaves, as well

DIRECTIONS

Step 1

Preheat the oven to 215°F. Divide egg whites from the yolks, the eggs need to be at room temperature. Whip the egg whites until stiff with only 100g of sugar, salt and lemon juice. Then add the remaining 100g of sugar. Spread the meringue on the baking paper trying to make a very thin layer along the entire baking sheet. Bake the meringues in the oven for at least 1 hour trying to keep the oven door slightly open in order to let the moisture out.

Step 2

To obtain the Sambuca-flavoured apples, start with the syrup. Put water, sugar, lemon zest and vanilla pod in a saucepan and bring to the boil. Peel the apples, remove the seeds and the centre, and cut into ½ cm cubes. Once the syrup begins to boil, remove it from the heat and let it cool for 5 minutes, once it reaches 175°F, add the Storica Sambuca and apples. Cool in the refrigerator. Apples must be soft but not cracking, sambuca flavoured and the syrup needs to be not too liquid. Take the cream and place in a bowl with the grated lemon zest and a pinch of salt. The cream should be lightly salted and semi-whipped.

Step 3

For decoration, cut the mint leaves into small squares. Thyme or Marjoram leaves can also be used instead of mint. To serve this dessert, the Chef recommends a K-bowl plate, but any dish is fine. As a base, put the semi-whipped cream on the sides of the plate, in the central part the apples with the Sambuca syrup and on top of them put the mint leaves as decoration. To finish the dish, place the slightly broken sheets of meringue on top of the apples and cream, trying to create a pyramid.
CREAMY ROSÉ PASTA WITH TRITTICO 1898 VERMUT BLANC

CREAMY ROSÉ PASTA WITH TRITTICO 1898 VERMUT BLANC

Course: FIRST

Difficulty: EASY

Serves: 2

Time: 10′ prep + 30′ cooking

INGREDIENTS
160 gr pasta
salt
1 tbsp extra virgin olive oil
4 anchovy fillets, finely chopped
1 clove garlic, minced
Chili Pepper
Parmesan cheese, grated
150 gr cherry tomatoes, cut in halves
20 ml TRITTICO 1898 Vermut blanc
30 gr mascarpone cheese
Pinch of fresh parsley,  chopped

DIRECTIONS

Step 1

Put the oil and the finely chopped anchovies in a pan, cook stirring over medium heat until the anchovies have almost dissolved in the oil. Add the garlic and chili pepper, then raise a little the heat and add the cherry tomatoes, stirring to incorporate the flavours.

Step 2

Boil a pot of water. Once it reaches the boiling temperature, add salt and then the pasta. Then simmer the cherry tomatoes with TRITTICO 1898 Vermut blanc and, after about a minute, squeeze them to create a sauce. Reduce the liquid part and remove the pan from the heat. Add the mascarpone cheese to completely incorporate it, at this point add the Parmesan and the pinch of parsley.

Step 3

While the pasta is almost cooked, add a tablespoon of its own water to give a creamy consistency to the sauce. Drain the pasta, then add it to the sauce and toss well to mix everything together.
OCTOPUS FLAVOURED WITH LUCE DI UVE PROSECCO GRAPPA SERVED WITH POTATO CREAM

OCTOPUS FLAVOURED WITH LUCE DI UVE PROSECCO GRAPPA SERVED WITH POTATO CREAM

Course: second

Difficulty: medium

Serves: 4

Time: 10′ prep + 1 h cooking

INGREDIENTS
1 Octopus
500 gr Potatoes
1 Chopped shallot
Extra virgin olive oil
Salt
Pepper
Vegetable stock

DIRECTIONS

Step 1

Boil a pot of water. Immerse the octopus, holding it by the head, three times until the tentacles curl. Cook for 20 minutes over high heat, then turn off the heat, cover with a lid and let it rest until the water is completely cold.

Step 2

Pour the extra virgin olive oil into a pan, cut the tentacles and cook them for about four minutes. When the pan is very hot, simmer with Luce di Uve Prosecco.

Step 3

Wash and cut the potatoes into thin slices. Put the chopped shallot in a pan with 3 tablespoons of oil, once golden, add the potatoes and cook for five minutes. Pour in the previously heated vegetable broth until the potato slices are covered.
When the potatoes are tender, add the pepper and salt. Blend with the hand blender.

Step 4

Serve by placing a little potato cream in the centre of the plates and place three warm octopus tentacles.
FRAGOLE AL CIOCCOLATO AFFOGATE CON BALLYKEEFE IRISH VODKA

FRAGOLE AL CIOCCOLATO AFFOGATE CON BALLYKEEFE IRISH VODKA

Portata: dessert

Difficoltà: facile

Porzioni: 2

Tempo: 20′ prep + 1 h raffreddamneto

INGREDIENTI

– 12 fragole mature

– 1 bottiglia Ballykeefe Irish Vodka

– 300 gr gocce di cioccolato

– 1 cucchiaio di olio di cocco

PREPARAZIONE

Passaggio 1

Lavare e asciugare le fragole poi porle in una ciotola. Versare Ballykeefe Irish Vodka fino a coprire i frutti. Mettere in frigo per circa un’ora.

Passaggio 2

Scolare la frutta asciugarla bene. Sciogliere le gocce di cioccolato e l’olio di cocco nel microonde. Mescolare il composto e affondare le fragole con l’aiuto di uno stuzzicadenti, immergendole per tre quarti senza includere la parte del gambo.

Passaggio 3

Dopo l’immersione, sgocciolare bene il cioccolato in eccesoso e adagiare ogni fragola su un foglio di carta da forno. Quando il cioccolato si sarà solidificato adagiare ogni frutto in un pirottino.
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.

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