RISOTTO WITH TOPINAMBUR AND GRAPPA

Course: first Difficulty: easy Portions: 4 Time: 15' prep. 45' cooking INGREDIENTS 200 g Jerusalem artichokes 300 g hunchback cardoons extra virgin olive oil 1 small onion 500 g risotto rice 2 dl Storica Nera vegetable broth to taste 80 g butter 80 g parmesan cheese coffee powder 50 g caster sugar METHODStep 1 Clean and dice the cardoons and…

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VEGAN RISOTTO WITH GRAPPA

Course: first Difficulty: easy Portions: 4 Time: 10' prep. 45' cooking INGREDIENTS 200 gr of vialone nano rice (other types of rice for risotto are also good) 1/2 lt di vegetable broth 1/2 glass of Grappa Vegan Olive oil to taste Salt to taste Garlic to taste 1 tablespoon of cream or soya yoghurt 2 tablespoons of vegan Parmesan cheese…

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WILD BOAR AND GRAPPA ROLLS

Course: second Difficulty: medium Portions: 4 Time: 30' prep. 45' cooking INGREDIENTS 0,5 dl Storica Bianca 2,5 dl game broth 80 gr di white grape without seeds 3 spoons of olive oil 12 slices of wild boar meat 12 slices of wild boar cured ham 80 gr of fresh cheese 30 gr fresh butter 1 spoon of flour Pepper to…

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PAPPARDELLE WITH LARD AND CHESTNUTS

Course: main Difficulty: easy Serves: 4 Time: 20' prep. 15' cooking INGREDIENTS 500 gr pappardelle 150 gr of lard 150 gr cleaned chestnuts 3 sage leaves half a glass of Storica Nera 80 gr of butter 80 gr of grated Parmesan cheese PREPARAZIONEStep 1 Boil pappardelle in salted water for the time indicated by the package. Step 2 In a…

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Nut Cake

Course: dessert Difficulty: easy Serves: 4 Time: 15' prep. 30' cooking INGREDIENTS 300 g nuts 200 g dried amaretti biscuits 200 g sugar 110 ml Noten 100 g butter 100 g dark chocolate 6 eggs 1 vanillin sachet Powdered sugar to taste METHODStep 1 Blend the macaroons, walnuts and chopped dark chocolate in a blender until smooth. Transfer into a…

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Pasta with swordfish

Course: main Difficulty: easy Serves: 2 Time: 5' prep. 15' cooking INGREDIENTS 200 g swordfish 200 g pasta 1 garlic clove 8 picadilly tomatoes Olive oil to taste Parsley to taste Basil to taste Salt and pepper to taste Storica Nera Bio to taste METHODStep 1 Clean the swordfish by removing the skin and then cut into chunks. Step 2…

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Macedonia

Course: dessert Difficulty: easy Serves: 4 Time: 15' prep. INGREDIENTI 200 g strawberries 100 g watermelon pulp 150 g pineapple 200 g kiwi 70 g blueberries q.b. Mint & Honey METHODStep 1 Cut the strawberries, watermelon pulp, pineapple, kiwi fruit into chunks and place in a large bowl. Add about 70 g blueberries (or add to taste). Step 2 Stir…

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