STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

STUFFED MUSHROOMS WITH TRITTICO 1898 VERMUT ROS

TYPE

Course: appetizer

Difficulty: easy

Serves: 7

Time: 15′ prep + 30′ cooking

INGREDIENTS
500 gr  Portobello mushrooms
2 tbsp. butter
30 ml Vermut Ros
2 cloves garlic, minced
30 gr breadcrumbs
Salt
Black pepper
30 gr grated Parmesan cheese
100 gr cream cheese, softened
2 tbsp. chopped parsley, plus more for garnish
1 tbsp. chopped thyme

STEP 1 – Remove stems from mushrooms and roughly chop them. Place mushroom caps in a baking tray on a baking sheet. Preheat oven to 356 °F.

STEP 2 – In a pan over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out 5 minutes. Then, simmer with Trittico 1898 Vermut Ros and after, add garlic and cook until fragrant. Add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  In a large bowl mix together the mushroom mixture, Parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper.

STEP 3 – Fill mushroom caps with filling and sprinkle with more Parmesan.  Bake until mushrooms are soft and the tops are golden, 20 minutes. Serve moderately warm.

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 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, 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.

Prawn Risotto with Blanc Moscato

Prawn Risotto with Blanc Moscato

TYPE

Course: first

Difficulty: easy

Serves: 4

Time: 30′ cooking

INGREDIENTS
50 g butter
320 g Carnaroli type rice
half onion
16 red Sicilian prawns
5 cl Blanc Moscato Grappa
1,5 lt vegetable stock
Chopped thyme

STEP 1: First of all clean the prawns without throwing away the heads. Put the cleaned prawn tails between two baking paper sheets. Gently flatten them with the use of a meat mallet. Chop and blonde the onion in a pan with a little butter. Add the Carnaroli rice and toast it.

STEP 2: Simmer with the grappa, leave it to evaporate and add the hot vegetable stock until the rice will be covered. Squash the prawn heads and add the liquid that will go out into the stock.

STEP 3: When the rice will be ready add the flatten prawn tails and serve in the centre of a dish. Complete with chopped thyme and a few drops of Blanc e Neri Moscato.

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.

Tasty meatballs with TRITTICO BERGAMOT

Tasty meatballs with TRITTICO BERGAMOT

TYPE

Course: appetizer

Difficulty: easy

Serves: 4

Time: prep 20′ + cooking 40′

INGREDIENTS
2 pounds lean ground beef
2 large eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1 tablespoon tomato sauce
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
SAUCE
14 oz tomato sauce
2 tablespoons cornstarch
12 oz apple jelly
12 oz currant jelly
1.5 oz Trittico Bergamot

STEP 1: In a bowl, combine the first 10 ingredients. Shape into 1-inch balls. Place meatballs on a greased rack in a shallow baking pan. Preheat the oven to 385°F.

STEP 2: Bake at 350° for 10-15 minutes; drain. Combine tomato sauce and cornstarch in roasting pan. Add Trittico Bergamot. After two minutes stir in jellies. Add the baked meatballs.
Cover, bake for 30 minutes and serve.

Tagliatelle with swordfish flavored with TRITTICO Bergamot

Tagliatelle with swordfish flavored with TRITTICO Bergamot

Tagliatelle with swordfish flavored with TRITTICO Bergamot

TYPE

Dish: main course

 Level: easy

Serves: 4

Time: 1h 30′

INGREDIENTS

400 gr of tagliatelle,
1 shot of TRITTICO Bergamot,
350 gr of swordfish,
400 gr of cherry tomatoes,
2 spoons of capers,
oil, garlic, salt, pepper q.s.

 

Step 1: Use 100 grams of flour 00 per egg. Knead vigorously for 10 minutes and let rest 1 hour before passing in the pasta’s machine to do tagliatelle.

Step 2: In a large pan heat the oil with the garlic. Cut the swordfish into little cubes and once the oil is hot put the fish with capers into the pan. Once created the crust deglaze with TRITTICO Bergamot e and the cherry tomatoes cut in small pieces. Salt and pepper q.s.

Step 3: Cook tagliatelle in salted water, once cooked drain and combine with the swordfish with tomatoes. Serve hot garnished with bergamot zest.

Futura12 roasted lamb leg

Futura12 roasted lamb leg

TYPE

 Dish: second course

 Level: easy

Serves: 6-8

Time: 1h 45′

INGREDIENTI

2,5 kg lamb leg
1 shot Futura12
oil
garlic, salt, pepper q.s.

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.

LADY Domenis simmer chicken

LADY Domenis simmer chicken

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.

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.

Neri Cabernet Ricotta Gnocchi

Neri Cabernet Ricotta Gnocchi

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

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.

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