FONTE: AssoDistil.it
FONTE: GiornaleCiboVino.com
FONTE: EgNews.it
Course: SECOND Difficulty: EASY Serves: 2 Time: 30' prep + 30' cooking INGREDIENTS For the caprese: 4 ripe tomatoes 200g no watery Mass-Produced Mozzarella 200g Mozzarella cheese Basil leaves. Extra virgin olive oil Salt For the reduced sauce: 2 shallots 50 ml red wine 200 ml Vegan Blueberry 2 tbsp chestnut honey DIRECTIONSStep 1 To prepare the reduced sauce, cut…
FONTE: AssoDistil
FONTE: BarTales.it
"Enoteca Collection by Romina Dorigo" is coming! Storica Nera, timeless excellence, in a special and limited edition signed by the renowned Friulian designer Romina Dorigo. The graphic transposition of her definition of Beauty, Temporality and Value in a harmonious combination of grappa and fashion: smell, taste and sight are intertwined for a unique tasting experience. Six bottles, six masterpieces, in…
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…
