Fresh pumpkin pappardelle with taleggio cheese and Futura Sambuca

Fresh pumpkin pappardelle with taleggio cheese and Futura Sambuca

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 into a pan and put it on the stove to dry it as much as possible.
Place the flour to form the classic fountain and add a pinch of salt. Pour the pumpkin and a beaten egg into the centre.
Knead, being careful not to make the dough too wet, therefore add the eggs one at a time. Continue kneading for ten minutes, until the dough is firm and elastic. Let it rest, covered with a napkin, for 30 minutes.

STEP 2: Then, roll out the dough with a rolling pin, after having sprinkled the board with flour.
Once the thickness of three millimetres is obtained, roll the dough and cut out strips of 15 millimetres wide.
Place them on a floured surface without overlapping them to prevent them from sticking. Let them dry for at least 60 minutes.

STEP 3: While the water to cook the pappardelle is on the fire to reach the boiling temperature, put the milk and the Taleggio cut into small pieces in a bain-marie. Let the cheese melt slowly, stirring occasionally. Then add the sambuca.

STEP 4: Cook the fresh pasta in the previously salted water, drain and serve with the creamy taleggio sauce.

Rambasicci del Secolo

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 adapted to be bent. Once ready they will be drained and dried.

STEP 2: In a bowl, put together the ground meats and season with salt and pepper. Distribute this filling on each cabbage leaf which will then be rolled up on itself fixing it with a toothpick.

STEP 3: In a pan heat the butter with a drizzle of oil and brown the sliced ​​onion simmering with Secolo grappa. When it is golden brown, remove the onion from the pan and put the rolls in its place. Moisten by adding the hot vegetable broth little by little. Season with salt and pepper and cook over moderate heat.
When the rambasicci are almost ready, sprinkle with grated Parmesan.
Serve and serve instantly, adding the cooking sauce.

Cremoso with Luce di Uve and Amaretti biscuits and crumbles

Cremoso with Luce di Uve and Amaretti biscuits and crumbles

TYPE

Course: dessert

Difficulty: easy

Serves: 4

Time: 30′ prep + 1h for cooling

INGREDIENTS
200 gr Amaretti biscuits
250 gr Mascarpone cheese
250 gr Quark with low-fat content
250 gr Yoghurt
150 gr Cheese crème fraîche
150 gr Sugar
100 ml Luce di Uve Malvasia Grappa
250 gr Cream

STEP 1: Set aside some whole amaretti to decorate. Pack the remaining biscuits in a freezer bag, seal up and reduce to crumbs with a rolling pin. Pour into a bowl and sprinkle with a little Luce di Uve Malvasia.

STEP 2: Mix mascarpone cheese, low-fat quark, yoghurt, crème fraîche, sugar and grappa until obtaining a creamy texture. Whip the cream and incorporate it.

STEP 3: Now, first pour a layer of cream into a large bowl and spread the soaked amaretti crumbs to create a thin layer. Repeat this operation alternately until all ingredients are over. The last layer should be cream. Decorate with the amaretti left just before serving, otherwise, they will become mushy. Serve the cream after having cooled it in the fridge.

Storica Uve Sorbet

Storica Uve Sorbet

Dessert Storica

TYPE

Course: end of meal

Difficulty: medium

Serves: 4

Time: 45′ prep + 1h min. for cooling

INGREDIENTS
1.2 kg Grape
20 ml Storica Uve
80 g Sugar
Egg white

STEP 1: wash the grapes. Once dried, pass the grape berries through a sieve until 500 ml of juice is obtained. Dissolve the sugar and then add Storica Uve.

STEP 2: pour the syrup into a sorbet maker and stir for about 35 minutes. Put the sorbet in the freezer for at least an hour.

Dessert Storica

STEP 3: immerse 200 grams of grape berries in a lightly whipped egg white and then pass them in sugar. Leave to dry. Remove the sorbet from the freezer and serve in 4 cooled glasses. Garnish with the frosted grape berries.

Pork tenderloin medallions with Secolo Barrique millesimata

Pork tenderloin medallions with Secolo Barrique millesimata

TYPE

Course: second

Difficulty: easy

Serves: 2

Time: prep 10′ + cooking 30′

INGREDIENTS
1 Pork fillet about 400 gr
40 gr Shallot
30 gr Butter
2 tbsp Extra virgin olive oil
5 cl Secolo Barrique Millesimata
Worcestershire sauce
Mustard
Vegetable stock

STEP 1: Slice the shallot and let it sweat in a pan with the butter. When it is golden brown, add the meat previously cut into slices about 2 cm thick. Brown, then add a tbsp of mustard and a few drops of Worcestershire sauce and continue cooking for about 3 minutes.

STEP 2: Simmer with Grappa, add half a ladle of vegetable stock and let thicken. Serve the medallions on a plate and finish with a spoonful of their dressing.

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