FRAGOLE AL CIOCCOLATO AFFOGATE CON BALLYKEEFE IRISH VODKA

FRAGOLE AL CIOCCOLATO AFFOGATE CON BALLYKEEFE IRISH VODKA

Portata: dessert

Difficoltà: facile

Porzioni: 2

Tempo: 20′ prep + 1 h raffreddamneto

INGREDIENTI

– 12 fragole mature

– 1 bottiglia Ballykeefe Irish Vodka

– 300 gr gocce di cioccolato

– 1 cucchiaio di olio di cocco

PREPARAZIONE

Passaggio 1

Lavare e asciugare le fragole poi porle in una ciotola. Versare Ballykeefe Irish Vodka fino a coprire i frutti. Mettere in frigo per circa un’ora.

Passaggio 2

Scolare la frutta asciugarla bene. Sciogliere le gocce di cioccolato e l’olio di cocco nel microonde. Mescolare il composto e affondare le fragole con l’aiuto di uno stuzzicadenti, immergendole per tre quarti senza includere la parte del gambo.

Passaggio 3

Dopo l’immersione, sgocciolare bene il cioccolato in eccesoso e adagiare ogni fragola su un foglio di carta da forno. Quando il cioccolato si sarà solidificato adagiare ogni frutto in un pirottino.
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.

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.

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.

Matalotta Soup with STORICA BIANCA fragrance

Matalotta Soup with STORICA BIANCA fragrance

TYPE

Course: first course

Difficulty: easy

Serves: 4

Time: 10′ prep + 40′ cooking

INGREDIENTS
700 g cleaned and deboned rockfish
3 garlic cloves cut in small slices
10 gr parsley
10 salted capers
4 ripe medium/big tomatoes
4 tbsp olive oil
1.50 oz. STORICA BIANCA
1 to 4 water litres
salt and pepper

STEP 1: prepare the garlic slices, wash capers, clean and chop the parsley, peel and cut tomatoes in cubes.

STEP 2: pour some oil in a pot and brown garlic, capers and parsley for a minute to get oil flavoured but do not burn the ingredients. Simmer with STORICA BIANCA.

STEP 3: add tomatoes and let get brown for two minutes, add salt and pepper. Next add the rockfish and in the end the water. Cover and cook with a low/medium heat for half an hour. At this point taste the soup and adjust with salt.

STEP 4: et voilà! Serve with spaghetti or with fried bread crusts.

Rustic Babà flavoured with Cheese and Aghemîl Liqueur onions

Rustic Babà flavoured with Cheese and Aghemîl Liqueur onions

TYPE

Course: starter

Difficulty: medium

Serves: 8

Time: 30′ prep + 2h rising + 45′ cooking

INGREDIENTS
250 gr Flour
250 gr Strong Flour
1  big cup of Milk
150 g Parmesan Cheese
100 g Butter
3 Eggs
8 g Brewers yeast
2 red onions
5 tbsp Aghemîl
1 cup Water
200 g Provola Cheese
1 tsp Salt
1 tsp Sugar
Pepper
Oil

STEP 1: Cut the onions in fine strips, pour in a casserole with water and a pinch of salt.  Let them cook until the water is evaporated, stirring constantly. Add 3 tbsp oil and correct with salt. Leave the onions cooking to develop more flavour stirring constantly. Simmer with Aghemîl Liqueur until completely reduced.  Put the stewed onions in a  sieve to remove the liquid in excess.

STEP 2: add room temperature butter, parmesan cheese, a pinch of pepper and 1 tsp salt in a big bowl.  Knead for 10 minutes until obtaining a uniform dough. Cut the provola cheese in cubes and add to the dough. Next, merge well the stewed onions. Pour the dough in a well-buttered bundt pan and flat the surface.
Leave rising the rustic babà covering it with a clean kitchen towel.

STEP 3:  preheat the oven to 350°F, after the rising time bakes the babà for 45′. It will be well cooked when a toothpick inserted in comes out clean.

STEP 4: when your babà will be cool down, cut it in 3 cm slices.

Tipical Risotto al salto flavoured with D_OMEN

Tipical Risotto al salto flavoured with D_OMEN

RISO AL SALTO CON DOMEN

TYPE

Course: first

Difficulty: easy

People: 4

Time: prep 20′ + cooking time 20′

INGREDIENTS
Riso Arborio gr 350
White onion gr 15
Extra virgin olive oil 5 table spoons
Baked ham gr 100
D_OMEN ml 200
Vegetable stock gr 900
2 eggs

 

Step 1: Finely chop up the onions. Then chop the ham. Using a pot or a wide large pan, brown the onion with 4 tbs of extra-virgin olive oil. Add the rice and let it toast over high heat for a minute, stirring constantly.

Step 2: Soak with D_OMEN liqueur keep stirring. Let it evaporate. Cook over medium heat adding vegetable stock , whenever the previous  is absorbed. Add salt at the end of the cooking.

ricetta con DOMEN

Step 3: Let the rice cool and add scrambled eggs. Add an oil tbs in a non-stick or iron pan and wait until will be heat. Pour the rice in the pan. Flat the rice using a spoon back: it must look like a thick frittata. Let it brown over a medium heat.

RISO AL SALTO CON DOMEN

Step 4: During the cooking move your pan to avoid the rice glueing onto the pan. Once the rice is brown on the side, overturn it. Let brown the other side shaking again the pan. Serve it warm.

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