FONTE: Il Grande Libro dell'Amaro Italiano di Matteo Zed
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…
FONTE: Gingegneria Applicata di Lorenzo Borgianni
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…
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…
TYPE Course: dessert Difficulty: easy Serves: 4 Time: 30' prep + 1h for cooling INGREDIENTS 200 gr Amaretti biscuits 250 gr Mascarpone cheese 250 gr Quark with low-fat content 250 gr Yoghurt 150 gr Cheese crème fraîche 150 gr Sugar 100 ml Luce di Uve Malvasia Grappa 250 gr Cream STEP 1: Set aside some whole amaretti to decorate. Pack…
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…
INGREDIENTS: 4cl Sangoshu Black 3cl Storica Verde 3cl Pircher Ginger Lime 2 Dash Angostura 1 cl grapefruit juice GARNISH: Grapefruite zest
For an elegant aperitif, an idea by mixologists Mauro Uva and Michele Dal Bon from Fucina del Bere. INGREDIENTS: 3 cl D_OMEN DOMENIS1898 4 cl italian Vermouth 2,5 cl Storica Riserva dehydrated dill METHOD: pour the ingredients into a previously cooled Old Fashioned glass, add ice and mix gently with a bar spoon. Add the dehydrated dill as a garnish.…
GIN NERO - Produced with an intense juniper alcoholate and botanicals carefully selected, which perfectly blend with pure alcohol. Citruses stand out the most in the form of essential oils, including sweet orange, tangerine and lemon. On the other hand, the pleasant spicy notes are provided by angelica and coriander fruits. Particularly suitable for mixing. Perfect for the best Halloween Party ever!…
TYPE Dish: second course Difficulty: easy People: 2 Time: prep 30' + cooking time 30' INGREDIENTS 10 quail legs 2 handfuls white grapes ½ cup Futura12 ½ tsp dried thyme or herbs a handful fresh cilantro chopped 1 tbsp unsalted butter garlic powder a tiny pinch of caster sugar olive oil pepper salt STEP 1: Transfer the quail legs, 2 tablespoons of olive oil and the dried herbs to a mixing bowl.…
