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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…
Cocktail: Futura Club

Cocktail: Futura Club

COCKTAIL: FUTURA CLUB INGREDIENTS 1½ oz Futura12 1 oz Fresh lemon juice ½ oz Sugar syrup Egg White 6 Raspberries DECORATION Raspberries GLASS  Cup glass DIRECTIONS Cool the cup with ice. Pour the lemon juice, the sugar syrup and Futura12 grappa into a shaker. Add 6 raspberries and gently press them with a muddler. Add egg white and do a dry shake,…
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…
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…

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