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.

Storica Amaro Chocolate Cake

Storica Amaro Chocolate Cake

Torta al cioccolato con STORICA AMARO

TYPE

Course: dessert

Difficulty: easy

Serves: 10

Time: prep 25′ + cooking 1h

INGREDIENTS
4 tsp instant espresso powder
1 1/4 cups  sugar
3/4 cup light brown sugar
12 tbsp butter, cut into 1-inch pieces, plus additional tbsp for pan
3/4 cup + 2 tbsp unsweetened cocoa
1/2 cup  Storica Amaro 
2 cups flour
1 1/2 tsp baking soda
1 tsp salt
4 oz bittersweet chocolate finely chopped
3 eggs, lightly beaten
1 tsp vanilla extract
Water

TO SERVE:
1 pint fresh berries
1 tbsp Storica Amaro
2 tsp sugar

STEP 1: Put the espresso powder, sugars and 1 1/2 cups of water in a small pan over medium heat, whisking to dissolve. Stir in the butter and 3/4 cup cocoa and heat until butter is melted. Stir in the Storica Amaro. Pour into a large heatproof bowl and let cool completely.
Preheat oven to 325°F. Butter a 10-inch springform pan and dust with the remaining 2 tablespoons cocoa powder.

STEP 2: Whisk the flour, baking soda and salt together in a bowl. Stir in the chocolate. Whisk the eggs and vanilla into the cocoa-amaro mixture, then set a mesh strainer or sifter over the bowl and sift the flour mixture over the top.
Tip any remaining chocolate pieces in the strainer into the bowl. Fold everything together to combine.

Torta al cioccolato con STORICA AMARO

STEP 3:  Pour the batter into the pan and bake 55 minutes. Insert a cake tester into the centre of the cake, and if it comes out clean, remove the cake from the oven; otherwise bake another 5 to 10 minutes.
Let cool on a rack before removing sides of the pan.
Toss the berries with the amaro and sugar, slightly crushing the fruit. Serve the berries with the cake.

Flambéed Shrimps with STORICA SAMBUCA

Flambéed Shrimps with STORICA SAMBUCA

TYPE

Course: second

Difficulty: easy

Serves: 4

Time: 1h prep + 30′ cooking

INGREDIENTS
2½ teaspoons canola oil
8 head-on colossal shrimp
⅔ cup STORICA SAMBUCA
2½ teaspoons unsalted butter
½ cup low-sodium chicken stock
⅔ teaspoon fleur de sel, or other flaky salt
½ teaspoon freshly ground black pepper

STEP 1: Take your shrimps and prepare to peel and devein them

STEP 2: Preheat oven to 375 degrees Fahrenheit. Heat oil in a large, ovenproof skillet over high heat. Add shrimp and cook, turning once, until seared on both sides. Transfer to oven and continue to cook until shrimps are opaque, about 3 minutes.

STEP 3: Add STORICA SAMBUCA to skillet and carefully return to high heat. Ignite the pan and cook until the flame dies. Remove shrimp from skillet and set aside.

STEP 4: Drain fat from skillet and add butter and chicken stock. Cook over medium-high heat, whisking to emulsify until reduced by half, about 1 minute. Return shrimp to skillet and cook until heated through. Place three shrimp on each of four serving plates and drizzle with butter sauce. Season with fleur de sel and pepper. Serve.

Fresh Tagliatelle with Parmesan Cheese and White Truffle to the scent of TRITTICO NOTEN

Fresh Tagliatelle with Parmesan Cheese and White Truffle to the scent of TRITTICO NOTEN

tagliatelle grappa

TYPE

Course: main

Difficulty: easy

Serves: 4

Time: 1h prep + 30′ cooking

INGREDIENTS
570g of 00 flour
86g of egg yolk
200g of egg
semolina, for dusting
sea salt
1 white truffle
truffle oil, to taste
50g of Parmesan, finely gratedFOR THE PARMESAN STOCK
50g of unsalted butter, diced
200g of Parmesan, grated
200ml of water
50 ml di TRITTICO NOTEN for simmering

STEP 1: Begin by making the Parmesan stock. Place the Parmesan and water into a saucepan and bring to around 70°C (do not allow to boil). Remove from the heat, cover with cling film and set aside to infuse at room temperature for 1 hour

STEP 2: Meanwhile, make the pasta. Place the flour on a work surface and make a well in the middle. Add the egg mixture and bring together into a smooth elastic dough. Once you’re happy with the texture, wrap the dough in cling film and place in the fridge to chill for 30 minutes

STEP 3:  roll the dough gradually with a rolling pin or a pasta machine. The sheets must be max 1 mm thickness. Leave to dry slightly for 5 minutes.
Use a knife to cut the sheets into 1 cm strips, then toss with semolina to stop them from sticking together. Cover with a tea towel until ready to cook

STEP 4: When ready to serve, strain the Parmesan stock through a fine sieve into a clean saucepan. Bring to the boil, then add the butter a little at a time and simmer until emulsified and slightly thickened. While the stock is simmering, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 1 minute, then drain and add to the Parmesan stock. Remove from the heat, stir in the grated Parmesan and season with salt and a few drops of truffle oil.

tagliatelle grappa

STEP 5: Divide the tagliatelle between 4 dishes, ensuring there is plenty of the stock in each. Finish with a generous amount of freshly shaved white truffle and serve.

Fonduta di San Valentino

Fonduta di San Valentino

TIPOLOGIA

Portata: appetizer

Difficoltà: media

Porzioni: 16

Tempo: prep 40′ + 3h riposo + cottura 10′

INGREDIENTI

75 ml di burro fuso
125 gr di farina
310 ml di latte
20 ml di Futura BIO Aghemîl
7oo gr di Parmigiano grattugiato
200 gr di cheddar grattugiato
noce moscata q.b.
Pepe q.b.

IMPANATURA
70 gr di farina
4 uova leggermente sbattute
150 gr di pan grattato
450 gr di mandorle finemente tritate
Olio di semi

STEP 1: coprire una teglia di ca. 23 cm con della pellicola.
In una pentola fondere il burro, aggiungere la farina e cuocere per un minuto a fuoco medio mescolando continuamente. Aggiungere gradualmente il latte e girare il composto con una frusta. Versare Futura BIO Aghemîl. Portare a ebollizione e unire il Parmigiano e il Cheddar. Insaporire con pepe e noce moscata continuando a girare il composto finché il formaggio non si sarà fuso.

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STEP 2: versare la fonduta nella teglia e coprire con della pellicola. Premere con una spatola fino ad avere una superficie liscia. Refrigerare per almeno 3 ore per ottenere un composto duro. Rimuovere dalla teglia e dividerlo in 4 quadrati, con un coppapasta a forma di cuore tagliare le forme.

STEP 3:  creare 4 ciotole in fila rispettivamente con: farina, uova, pan grattato e mandorle. Passare ogni pezzo prima nella farina, poi nelle uova,  a seguire nel pan grattato, uova e mandorle.

STEP 4: in una padella con olio di semi caldo, friggere i cuori di fonduta impanati per 2 minuti su entrambi i lati. Porre in un piatto con della carta assorbente per togliere l’olio in eccesso e servire sopra un’insalatina.

Apple cake with BLANC E NERI Moscato grappa

Apple cake with BLANC E NERI Moscato grappa

blanc e neri moscato torta

TYPE

Course: dessert

Difficulty: easy

Serves: 4

Time: 30′ prep + 40′ cooking

INGREDIENTS
250 gr flour
4 apples
4 eggs
150 ml milk
150 g sugar
1 baking powder
grated lemon rind
vanilla bean seeds
3 tbs BLANC E NERI Moscato grappa
powdered sugar
primo torta mele

STEP 1: first of all peel the apples and remove the core. After that cut a part in cubes and a part in thin slices.
Leave them apart possibly in water with lemon juice.

secondo torta mele

STEP 2: meanwhile in a big bowl, whip the egg yolks of your 4 eggs with sugar and the inner seeds of half vanilla bean. Blend with a whisk or a fork until the mass will be lighter and fluffier. Add the milk and Moscato grappa.

STEP 3: sift the flour with the baking powder and, in the end, the grated lemon rind. Beat the egg whites until they form stiff peaks. Add the whipped egg whites and the apple cubes. Put the dough in a buttered cake pan and flatten it. Garnish with apple slices: put them on the top to form a sunburst.

blanc e neri moscato torta

STEP 4: cook the cake in the 180°C pre-heat oven for 25-30 minutes. When the cake will be ready, let it cool a little and serve with sprinkled powdered sugar.

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