Chocolate Ballykeefe Whiskey cake

Course: dessert Difficulty: easy Serves: 8 Time: 15' prep + 60' cooking INGREDIENTS 5 eggs 380 ml coffee, lukewarm without sugar 1 tbsp cocoa powder 500 gr flour salt, a pinch 200 gr dark chocolate, chopped 130 ml Ballykeefe whiskey 3 gr cinnamon 400gr sugar 3/4 bag of baking powder butter DIRECTIONSStep 1 Grease a circular baking pan with a little butter,…

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Rice salad with asparagus and shrimps

Course: starter Difficulty: easy Serves: 4 Time: 20' prep + 40' cooking INGREDIENTS 300 gr organic brown rice 250 gr asparagus Cleaned and peeled Shrimp Half a Tropea onion Lemon juice DOMENIS1898 grappa Chives Extra virgin olive oil Salt Pepper DIRECTIONSStep 1 Start by cleaning the asparagus and removing the final part of the stem. Cut into thin slices but…

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Mushroom Ravioli with Vegan Hazel cream

Course: first Difficulty: easy Serves: 4 Time: 10' prep + 20' cooking INGREDIENTS 350 gr Mushroom Ravioli 1 oz. raw hazelnuts 2 tbsp. butter 1 shallot, minced 2 oz. Vegan Hazel 1/2 cup heavy cream 1 tbsp chestnut honey 1-2 oz. grated Parmigiano Salt Curly parsley DIRECTIONSStep 1 Fill a saucepan with water and bring to the boil. Salt the…

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Friulan pasties with Storica Nera

Course: appetizer Difficulty: easy Serves: 4 Time: 50' prep + 25' cooking INGREDIENTS 300 gr flour 150 gr diced butter water 100 ml Storica Nera grappa 150 gr grated Montasio DOP cheese (two months aged) 50 gr grated medium-mature Montasio DOP cheese 100 gr Parma ham strips 100 gr ricotta cheese 2 eggs Pepper Salt DIRECTIONSStep 1 Put the flour, a…

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Muffin con frosting al TRITTICO 1898 Vermut rosé

Portata: dessert Difficoltà: facile Porzioni: 20 Tempo: 35' prep + 25' cottura INGREDIENTI Per il frosting rosa 160 g Mascarpone 50 g Formaggio spalmabile light 50 g Zucchero a velo 10 g TRITTICO 1898 Vermut rosé Per l'impasto dei muffin 2 uova 125ml olio di semi 250ml latte parzialmente scremato 250g zucchero di canna 400g farina 3 cucchiaini di lievito in polvere sale…

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