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 DIRECTIONSStep…

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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…

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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…

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