FONTE: Messaggero Veneto
AUGUST 2019
CHRONICLES OF A SAVOURING JOURNEY THROUGH THE BEL PAESE
or
TYPE
Dish: dessert
Level: easy
Serves: 8
Time: prep 25′ + cook 50′
INGREDIENTS
3 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter
zest of 3 oranges
juice from 2 oranges
juice from 2 oranges
3/4 cup buttermilk
Step 1: Preheat the oven to 350° F. Lightly grease the inside of a 10 inch bundt pan. Set aside.
Step 2: Whisk the flour, baking powder, baking soda, and salt together in a bowl; set aside. Cream together butter and sugar in a separate large bowl; beat in the eggs and the vanilla. Stir in the orange zest and LADY D Intense Orange. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared bundt pan.
Step 3: Bake in the preheated oven until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pan and move to a cooling rack.
Step 4: Whisk together sugar, 2 tsp of orange juice and vanilla until the sugar dissolves. Gently drizzle the mixture over the bundt.
Step 5: Allow the bundt to cool completely before serving.
TYPE
Dish: second course
Level: easy
Serves: 4
Time: marinating 2h + cook 20′
INGREDIENTS
2 lb flank steak
¼ cup DOT-GIN
1 tablespoon brine
¼ extra virgin olive oil
1 lime, zest and juice
1 tablespoon ginger, finely chopped
1 teaspoon dehydrated chopped garlic
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
Step 1: Place flank steak in a container. Make the marinade by placing DOT-GIN, brine, oil, lime grated zest and juice, ginger, garlic, chives and tarragon in a glass jar and shake well. Pour the marinade over the flank, cover with plastic wrap and let marinate for at least 2 hours.
Step 2: Prepare the grill and heat it to high and, after having removed the steak from the marinade container, place it on the grill.
Step 3: Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.
Step 4: When the steak has cooked to your preferred level of doneness, remove it from the grill and place it on a cutting board to rests for 10 minutes cover with aluminum foil, so that it will be juicy. Slice very thin against the grain.
Step 5: Serve immediately paired with roasted potatoes or grilled asparagus.
JULY 2019
CHRONICLES OF A SAVOURING JOURNEY THROUGH THE BEL PAESE
or
JUNE 2019
CHRONICLES OF A SAVOURING JOURNEY THROUGH THE BEL PAESE
or
TYPE
Dish: dessert
Level: easy
Serves: 6
Time: 35′
INGREDIENTS
300 ml thickened cream
1 cup milk
1/2 cup caster sugar
1 vanilla bean, split, seeds scraped
2 tbs powdered gelatine
1/4 cup Storica Nera
1 cup milk
1/2 cup caster sugar
1 vanilla bean, split, seeds scraped
2 tbs powdered gelatine
1/4 cup Storica Nera
FOR THE SAUCE
1/3 cup caster sugar
2 tbs Storica Nera
Step 1: Place cream, milk, sugar and vanilla pod and seeds in a small pan over medium heat, stirring to dissolve sugar. Bring to just below boiling point, then remove from heat. Stand for 15 minutes to infuse.
Step 2: Meanwhile, place 2 tbs cold water in a small saucepan and sprinkle in gelatine. Stand for 5 minutes, then heat gently over low heat, stirring, for 1-2 minutes until clear. Stir into cream mixture.
Step 3: Strain the mixture into a jug and stir in Storica Nera. Pour into six 1/2 cup individual jelly or dariole moulds, cover and chill for at least 4 hours or until set.
Step 4: For Storica Nera caramel, place sugar and 1 1/2 tbs cold water in a small saucepan over low heat until sugar has dissolved. Increase heat to medium-high and boil rapidly, without stirring, for 3-4 minutes until a rich caramel. Remove from heat and plunge the base of the pan into a large bowl of iced water. Add Storica Nera and another 11/2 tbs cold water to the caramel (be careful as it will splutter). Return the pan to low heat and cook, stirring occasionally, for 5-6 minutes until smooth. Allow to cool slightly, then pour into a small jug, cover and set aside until needed, but do not refrigerate.
Step 5: To serve, dip moulds in warm water, turn out onto plates and drizzle with caramel sauce.
TYPE
Dish: second course
Level: easy
Serves: 6-8
Time: 1h 45′
INGREDIENTS
Step 1: Take the lamb leg out of the refrigerator about one hour before cooking so it comes closer to room temperature for a faster and more uniform cooking.
Step 2: Heat the oven to 180°C. Drizzle the meat with olive oil and season all over with salt and pepper; set the lamb in a rack positioning it so that it is fat-side down.
Step 3: Rub the top of the lamb with the garlic and rosemary and position the casserole to the middle of the oven. Tent the pan loosely with aluminium foil to keep the garlic and rosemary from burning and roast for 1 hour.
Step 4: Towards the middle of cooking, uncovered the lamb and turn to the other side sprinkling with Futura12 grappa; continue cooking uncovered.
Step 5: Let the lamb rest at least 15 minutes before carving. Transfer the meat on a clean cutting board and start cutting slices perpendicular to the bone.
Step 6: Place the slices on a serving platter and serve immediately with mint pesto.
TYPE
Dish: second course
Level: easy
Serves: 4
Time: 1h
INGREDIENTS
1 kg chicken pieces
4,5 cl LADY D Intense Orange
500 g fennels
400 g clementines
3 thyme sprigs
lemon juice
4 tbsp olive oil
2 parsley sprigs
1 tbsp ground cumin
garlic, salt, pepper q.s.
4,5 cl LADY D Intense Orange
500 g fennels
400 g clementines
3 thyme sprigs
lemon juice
4 tbsp olive oil
2 parsley sprigs
1 tbsp ground cumin
garlic, salt, pepper q.s.
Step 1: Put the chicken pieces on a chopping board and score the skin with a knife. Quarter the fennels and preheat the oven to 200° C fan.
Step 2: Mix in a bowl LADY D Intense Orange with zest and juice of two clementines, lemon juice, olive oil, cumin, thyme and garlic and add salt and black pepper. Rub over the chicken and leave to marinate in the fridge for 20 minutes.
Step 3: Cook the chicken skin-side and the fennels in the oven for 20 minutes until crisp. Turn over and cook on the other side until cooked through, adding clementines sliced and sauce in the last 15 minutes.
Step 4: Move the chicken on a plate with fennels and clementines; sprinkle with fresh parsley and serve with a spoonful of sauce.
TYPE
Dish: first course
Level: easy
Serves: 3-4
Time: 1h
INGREDIENTS
300 g cow’s milk ricotta
200 g white flour + q.s. to work the dough
100 g breadcrumbs
80 g butter
100 g speck, diced in small cubes
80 g grated Parmesan cheese
5 eggs
1 shot Neri Cabernet grappa
q.s. salt, pepper & nutmeg
200 g white flour + q.s. to work the dough
100 g breadcrumbs
80 g butter
100 g speck, diced in small cubes
80 g grated Parmesan cheese
5 eggs
1 shot Neri Cabernet grappa
q.s. salt, pepper & nutmeg
Step 1:Stir together breadcrumbs, ricotta, Parmesan, eggs, salt, pepper and nutmeg in a bowl until evenly combined. Add the flour to form a soft dough. Mix well, then let rest in the refrigerator for half an hour.
Step 2: Sauté the diced speck in a pan with a knob of butter, simmer with Neri Cabernet to add a touch of personality to the sauce, without covering the other flavours. Work the dough and divide it into four parts.
Step 3: Roll the dough into thick ropes on a floured surface and cut each rope into 2,5 cm-pieces and place them on a lightly floured pan.
Step 4: Bring plenty of salted water to a boil, put the gnocchi on and let them simmer until floating on the surface. Drain the gnocchi with a perforated spoon and serve with melted butter and Parmesan.