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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…
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…
Il Conte Aneto

Il Conte Aneto

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.…
Point of View Punch

Point of View Punch

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!…
Quail legs with Grapes & Grappa

Quail legs with Grapes & Grappa

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.…

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