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.

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