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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Crostini with typical burrata cheese and bacon, flavoured with Luce di Uve Prosecco grappa

Course: appetizer Difficulty: easy Serves: 2 Time: 25' prep + 5' cooking INGREDIENTS 6 bacon slices 3 cl Luce di Uve Prosecco grappa 12 wholemeal baguette slices 2 Burrata cheese Half lemon Salt Pepper Fennel Fennel seeds Extra virgin olive oil DIRECTIONSStep 1 Add the bacon into a pan and simmer on high heat with Luce di Uve Prosecco. Keep cooking, without…

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Roastbeef FUTURA36

Portata: secondo Difficoltà: media Porzioni: 6 Tempo: 10 'prep + 1 h cottura INGREDIENTI 1 kg di roast beef di manzo 150 g di porro a dadini 150 g di carote a dadini 150 g di sedano a dadini 360 g di patate novelle 3 cipolle a pezzi 6cl FUTURA36 400 ml di brodo vegetale Sale Pepe Aglio Timo Maggiorana…

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DOMBAY Choco Dessert

Course: dessert Difficulty: easy Serves: 4 Time: 20 'prep + 12 h rest INGREDIENTS 10 Speculoos 250 g Mascarpone cheese 200 g Whipping cream 100 ml DOMBAY Choco Sugar Cinnamon powder DIRECTIONSStep 1 Mash the biscuits in a freezer bag with a meat mallet. Do not crumble but keep them in small pieces. Whip the cream until stiff, add sugar to…

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