Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta

Is a gourmet proposal that combines goodness and lightness. The delicious homemade rocket pesto, the artichokes quickly blanched in acidulous lemon water and seasoned with a drizzle of extra virgin olive oil and salt, remain firm and fragrant while maintaining their nutritional virtues. Everything is enriched with stracchino and ricotta. Although they may seem like many ingredients, they blend perfectly in a harmony of flavors, while still remaining distinguishable. A simple dish to prepare, enjoyed by the whole family. It is a fresh and tasty alternative for hot summer days, ideal for a quick lunch or dinner to enjoy in the company of friends after a day at the beach. Also perfect for watching a football match cheering on your favorite team, to be enjoyed both hot and cold, and to take with you for a packed lunch. It is the queen of Made in Italy street food, a very simple preparation that, thanks to its goodness, has crossed the borders of our country and is loved all over the world. This thin bread has gone through the centuries. From a symbol of the "bread of the poor", so called because it is made with humble ingredients and within everyone's reach, it has now become a widely consumed product. Only wheat flour, lard, natural sourdough, baking soda, salt and water. The piadina is spread thick in the north, thinner in Rimini and Riccione, with many ideas for filling it: from the traditional classic, with raw ham, squacquerone and rocket, to the vegetarian version, another classic with cheese and vegetables. Now let's see what we need to make our Classic Piadina E.V.O. with Rocket Pesto, Artichokes, Stracchino and Ricotta. Ingredients 4 Piadina 150 grams of Rocket Pesto 200 grams of fresh artichokes 1/2 lemon juice 100 grams of fresh ricotta 100 grams of stracchino cheese rocket to taste salt extra virgin olive oil Ingredients for the rocket pesto 100 grams of rocket leaves 10 basil leaves 5 mint leaves 1 clove of garlic 50 grams of pine nuts 50 grams of hazelnuts 50 grams of almonds 4 tablespoons of grated pecorino cheese 4 tablespoons of grated parmesan cheese 4 tablespoons of extra virgin olive oil salt Procedure Let's proceed with the preparation of the pesto. Carefully clean the arugula, basil and mint leaves with a gentle cloth. Peel the garlic and put it in the mortar with a pinch of salt, starting to pound. Add the leaves and continue to pound until you get an intense green mixture. Add the pine nuts, almonds, hazelnuts and grated Pecorino cheese, alternating them with extra virgin olive oil. Continue pounding until you get a creamy sauce. Let's prepare the artichokes. Cut the cleaned artichokes in half, remove the "beard" and cut them into thin wedges. Put them in a bowl and season them with the juice of half a lemon, salt, extra virgin olive oil and parsley. To enjoy the Piadina to the fullest, do not use the microwave, but heat it 1 minute on each side and then fill it with a generous layer of rocket pesto. Distribute the seasoned artichokes, stracchino cheese, ricotta and a few rocket leaves. Our Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta is ready to be served.

Savory Mezzelune alla pizzaiola

Savory Mezzelune alla pizzaiola are a leavened dough proposal stuffed and baked in the oven, a sort of small, delicious calzone, perfect as a snack during the day, as a quick lunch or as an appetizer. A simple dough leavened with brewer's yeast, richly stuffed with a Mediterranean flavor with tomato, olives and fontina. We can also stuff it with spinach and mozzarella, with ham and cheese, with peppers and gorgonzola...with everything our imagination suggests. Now let's see what we need to make our Savory Mezzelune alla pizzaiola. Ingredients for the dough 400 grams of white flour warm water to taste 5 grams of pizza yeast 30 ml of extra virgin olive oil a teaspoon of granulated sugar salt Ingredients for the filling 800 grams of ripe tomatoes 1 clove of garlic extra virgin olive oil salt 200 grams of fontina cheese black olives to taste oregano to taste Procedure In the planetary mixer we put 400 grams of 00 white flour, crumble the brewer's yeast 8 grams, the teaspoon of granulated sugar and as much warm water as necessary to obtain a smooth and homogeneous dough. Add the extra virgin olive oil, 30 ml and work for another 5 minutes. Put the dough obtained in a bowl and cover with a damp cloth and let it rest until it doubles in volume. Wash the tomatoes and cut them into large pieces, put them in a pan with a drizzle of extra virgin olive oil and a clove of garlic and cook for about ten minutes. Season with salt. Take the leavened dough, roll it out with a rolling pin and create circles with a pastry cutter; inside each we put pieces of tomato, diced fontina cheese and olives without the stone; Close in a half-moon shape and place them in a pan with parchment paper, brush the surface with oil, place a tomato and oregano fillet and bake at 180 degrees for about 20 minutes. Our Salty Mezzelune alla Pizzaiola are ready to be served.

High and Soft Focaccia with Sicilian Caponata

Is a simple but tasty savoury leavened product, which contains the authentic flavours and traditions of Sicilian peasant cuisine. Its lively and spicy flavor is the essence of Sicily: genuineness and goodness to share with family and friends, in an atmosphere of pure conviviality. In Italy, focaccia is one of the most loved and appreciated baked goods by everyone, young and old. It is the ideal street food, an extremely versatile preparation that can be enjoyed sweet or savory, stuffed or plain. It boasts ancient origins and deep roots in our tradition. Each Italian region has its own typical version of focaccia, linked to popular tradition. The base is almost always the same: flour, water, salt and yeast. A dough similar but not identical to that of pizza, with a surface covered with air bubbles that retain the oil and the aromas of the ingredients with which it is seasoned. The variations, however, are many: in the processing, in the thickness (high and soft or low and crunchy), in the quantity of oil and in the seasonings. Focaccia is perfect for lunch, dinner, as an aperitif or to take with you for a lunch in the office or a trip out of town. Now let's see what we need to make our High and Soft Focaccia with Sicilian Caponata. Ingredients for the focaccia 600 grams of white flour 8 grams of brewer's yeast 1 teaspoon granulated sugar 120 ml of organic extra virgin olive oil 1 jar of Sicilian Caponata 1 Smoked Provolone Steps To prepare the focaccia, crumble the brewer's yeast in the bowl of the planetary mixer and add a teaspoon of granulated sugar. Mix well, then pour in the water and start the mixer. Add the sifted 00 flour, a little at a time. Add the extra virgin olive oil and salt, continuing to knead the dough until you get a smooth and well-strung consistency. Grease a bowl and place the dough on it. Cover with a cloth and let rise for about two hours, until doubled in volume. After the rising time, transfer the dough to the work surface and deflate it gently. Make three folds, cover with plastic wrap and let it rest for another 30 minutes. Take the dough, roll it out on a baking sheet greased with oil, cover again and let it rest for another 10 minutes. In the meantime, preheat the oven to 200°C. With the knuckles of your fingers, make the characteristic holes on the surface of the dough. Pour 1/2 glass of water mixed with 1/2 glass of oil and distribute it evenly over the focaccia. Add the Sicilian Caponata and slices of Smoked Provolone. Bake for about 18 minutes.

Tigelle, stuffed with Ricotta and Sour Tomatoes

Are delicious round scones, typical of Emilia Romagna. Perfect as an aperitif, for a Sunday brunch, a convivial lunch with the family or an informal dinner with friends, these small delicacies contain all the flavor of tradition. Also known as Crescentine, tigelle represent a gastronomic icon of the Modena Apennines. They are served hot, freshly cooked, cut horizontally in half and stuffed as desired: they are ideal both for sweet fillings, with creams, jams or fruit, and for savory fillings, with cold cuts, cheeses, meat or fish. Imagination has no limits! Originally called "crescentine", these scones come from poor peasant cuisine. Made with flour, water and salt, they were prepared by the women of the house for their husbands who took them to the fields as accompanying bread. Their simplicity and goodness immediately made them popular, so much so that they also conquered Bologna, where they took the name of "tigelle". The term "tigelle" derives from the discs used for firing, made of refractory material such as clay, clay or river stone powder. The discs, about 10-12 cm in diameter and 2 cm thick, often had a decorative motif in the shape of a flower or star, a symbol of the flower of life or the Celtic rose. During cooking, scones were placed between these red-hot discs and wrapped in chestnut leaves to prevent them from sticking. The original recipe for tigelle calls for a simple dough based on flour, baking soda, yeast, sparkling water and salt. Over time, however, many variations have arisen: among the most common we find the addition of lard, butter or granulated sugar. Now let's see what we need to make our Homemade Tigelle Stuffed with Ricotta and Sour Tomatoes. Ingredients for the tigelle 550 grams of white flour 60 grams of lard 10 grams of fresh brewer's yeast 1 teaspoon granulated sugar 200 ml sparkling water 150 ml of milk a pinch of salt Ingredients for the filling 500 grams of fresh ricotta 2 tablespoons of Parmigiano Reggiano extra virgin olive oil salt freshly ground black pepper 1 jar of Sour Tomatoes Steps Crumble the yeast in a bowl, add the granulated sugar and sparkling water, and mix until everything dissolves well. In another bowl we put the flour and salt, then add the dissolved yeast, milk and start kneading carefully. At this point, incorporate the lard in small pieces, continuing to knead the dough until you get a smooth and homogeneous dough. Transfer it to a bowl lightly brushed with oil, cover it with plastic wrap and let it rise for an hour. After the first rising, take the dough and divide it into balls. Place them on a floured work surface, cover them with a cloth and let them rise for another 30 minutes. Once ready, take the balls, give them the round shape typical of tigelle and cook them a few at a time in a non-stick pan lightly greased with extra virgin olive oil. Cook the tigelle for about two minutes on each side, until golden brown, and get ready to fill them. For the filling, mix the ricotta with a pinch of salt, freshly ground black pepper and grated cheese, until you get a homogeneous cream. Fill each tigella with the ricotta cream and add a generous dose of Sour Tomatoes. Serve immediately, still hot.

Stuffed Focaccia in a Pan with Radicchio

Is a fragrant and tasty leavened product, simple but with great taste. It is a focaccia that contains flavors and traditions of home cooking, with a lively and spicy flavor, which evokes all the characteristic aromas and scents of the Mediterranean. It is the quintessence of the simple goodness of genuine food, perfect to share with family or friends in a convivial atmosphere. Fragrant and tasty, this focaccia is ideal to serve in a buffet, as a snack, to accompany days in the open air or as an appetizer paired with cheeses and cold cuts. A recipe that everyone likes, offered in a vegetarian version, suitable for the whole family. The ingredients needed to make it are few and simple: a basic dough with flour, water, yeast, oil and salt, enriched with a tasty filling based on stewed radicchio, walnuts, a delicate béchamel in oil with soy milk and a vegetarian cheese without animal rennet. The result is a focaccia rich in vegetables, colorful and genuine, perfect not only for those who follow a vegetarian diet, but for everyone. Now let's see what we need to make our Stuffed Focaccia in a Pan with Radicchio, Walnuts and Provence. Ingredients for the focaccia dough 280 g of flour 150 ml of water 1 sachet of yeast for savory pies 40 ml of extra virgin olive oil 1 teaspoon of Provence Aromatic Herb Blend Ingredients for the filling 1 large head of radicchio 1 teaspoon of Provence Aromatic Herb Blend 1 white onion 150/200 g of vegetarian cheese without animal rennet walnuts to taste Ingredients for the béchamel sauce 500 ml of soy milk 40 ml of Extra Virgin Olive Oil 60 g of white flour salt Steps Let's start by preparing the dough: in a bowl or in the planetary mixer, combine the flour, baking powder and the Provence – Earth Waves Aromatic Herb Mixture, mix well. Add the water, the oil and start kneading with a fork. Transfer the dough to the work surface and continue to knead it vigorously for about ten minutes. Form a dough and put it in a bowl, cover with plastic wrap and let rise for 30 minutes. Let's prepare the béchamel sauce: in a saucepan, heat the oil and add the flour. Mix well with a whisk and, when the roux is golden, add the hot milk in a trickle, continuing to stir until you get a velvety sauce. Wash and peel the radicchio, then cut it into strips. In a non-stick pan, heat a drizzle of oil and add the thinly chopped white onion. Sauté the onion and, after 4-5 minutes, add the radicchio, salt and cook for another minute. Turn off the heat and let it cool, then add the radicchio to the béchamel sauce. Divide the dough into two equal parts and roll out each part with a rolling pin, forming two discs of equal size. In a pan with a diameter of 28 cm, place the first disc of dough, fill with half of the radicchio, the chopped walnut kernels, pieces of burrata and a little more radicchio and walnuts. Cover with the second disc of dough and seal the edges well to prevent it from opening during cooking. Bake the focaccia for 4 minutes on each side, covering with a lid.

Risotto with Tomato Stew

Is a complete dish proposal, a union of two dishes typical of traditional home cooking; Tasty and inviting, it is one of those dishes that can amaze your diners and that your children will surely like. A delicious risotto cooked al dente, a succulent and very soft meat to be embellished to taste with a little hot pepper for adults who like an extra touch of flavor. Now let's see what we need to make our Risotto with Tomato Stew. Ingredients for the stew 450 grams of veal or beef 1 white onion 2 carrots 1 celery stalk 1 can of tomato puree a glass of red wine 2 glasses of vegetable broth salt extra virgin olive oil sweet paprika chili to taste Ingredients for the risotto 320 grams of Arborio rice a clove of garlic 1/2 white onion salt extra virgin olive oil a knob of butter grated Grana Padano cheese 1 chili pepper if you like chopped parsley vegetable broth to taste 1 tomato wedges Steps First of all, prepare the stew and wash and peel the vegetables, cut them into cubes. Cut the beef or veal into cubes of almost equal size to have a homogeneous cooking. In a large saucepan, put a drizzle of extra virgin olive oil and the vegetables cut into cubes and brown them for a few minutes; Add the diced meat and cook over low heat for 5 minutes, then deglaze with red wine. After the indicated time, add the can of tomato (preferably pulp, peeled or pureed) season with salt, a pinch of sweet paprika (if you like chilli) and cover with two glasses of vegetable broth. Put the lid on and continue cooking over low heat for an hour / an hour and a half. After an hour, put a drizzle of oil in a pot, a clove of garlic and half a finely chopped onion; Continue by adding the rice, toast it and add the vegetable broth a little at a time. Bring our risotto to three quarters of the way through cooking, add the stew and finish cooking. Stir in a knob of butter, grated Grana Padano, parsley or chili pepper in small pieces to taste. Serve with tomato cut into wedges, serve hot. Our Risotto with Tomato Stew is ready to be served.

Cannelloni with Cotechino Ragout

Are a rich and enveloping first course, which combines comfort food with refinement. This recipe is an original and creative proposal, perfect for a festive menu: it is fresh pasta cannelloni filled with a full-bodied sauce with a strong taste based on cotechino, wrapped in a velvety béchamel sauce and embellished with Toma Piemontese, a cheese with a sweet and pleasant flavor, with delicate slightly salty and acidulous notes. Finally, everything is au gratin in the oven, obtaining a golden and irresistibly crunchy crust. In this version, the filling starts with a classic ragout prepared with a sauté of onion, celery and carrots, to which is added cooked and knife-chopped cotechino. Everything is blended with red wine, enriched with tomato sauce and an inevitable touch of chilli. Like many traditional recipes, it requires slow cooking, but believe me, it's really worth it! This dish is inspired by the classic Bolognese meat cannelloni, a symbol of the Emilian tradition, together with lasagna and tortellini, cornerstones of Emilian cuisine made with fresh egg pasta, minced meat and béchamel sauce. Now let's see what we need to make our Cannelloni with Cotechino Ragout. Ingredients for the puff pastry 400 grams of white flour 4 eggs a pinch of salt Ingredients for the béchamel sauce 1 liter of milk 100 grams of Butter + a tablespoon for browning the cannelloni 120 grams of white flour salt nutmeg Ingredients for the tomato sauce 1 kg of ripe tomatoes an onion 2 carrots a celery stalk basil leaves 1 clove of garlic You will also need 1 precooked cotechino weighing 500 grams Mixed for sautéing: 1 celery stalk, 2 carrots, 1 onion 1 sprig of rosemary salt EVTRA virgin olive oil Toma Piemontese Steps Let's prepare the tomato sauce: wash the ripe tomatoes well under running water, cut them into cubes and put them in a pot together with the carrots, a large onion (or two small ones) and a celery stick cut into small pieces. Let's bring everything to the fire. Cook over low heat for about an hour, then, with an immersion blender, reduce the mixture to a puree. Now let's move on to the preparation of the béchamel sauce. In a saucepan, put the butter and bring to the heat to melt. Add the 120 grams of white flour and mix with a whisk, taking care to avoid lumps. When our roux turns golden, add the previously heated milk, pouring it slowly and stirring constantly, until you get a velvety sauce. Now let's move on to the preparation of the pasta. In the planetary mixer, put 400 grams of 00 white flour, 4 eggs and a pinch of salt, then start kneading. Knead the dough until it has a smooth and homogeneous consistency, then transfer it to the work table, cover with an upside-down bowl and let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. Blanch them in boiling salted water for a minute, then cool them by spreading them on a cloth. Now let's prepare the meat sauce. Let's start by cooking the precooked cotechino: immerse the vacuum bag in cold water and, from the moment it boils, cook it for the time indicated on the package. When the cotechino is ready, remove it from the package, remove the casing and cut it into thin slices with a knife. Wash and peel the vegetables, then cut them into thin cubes. In a large saucepan, put a drizzle of extra virgin olive oil, add the vegetables and a sprig of rosemary, and let it flavor. Add the cotechino, deglaze with a glass of red wine and, when the wine has evaporated, add the tomato puree. Season with salt and, if you like, black pepper. Cover with a lid and cook over low heat. (As with any ragù, the goodness depends on the cooking time: the longer it is, the tastier the ragù will be; indicatively, an hour of cooking is ideal). Take a rectangle of lasagna dough and stuff it with our meat sauce. Add a few pieces of Toma Piemontese, roll up and arrange the cannelloni in a baking dish. On the base of the baking dish, pour a drizzle of béchamel sauce, add a few more flakes of Toma Piemontese and a little tomato sauce. Proceed like this until you run out of ingredients. Sprinkle the surface with Grana Padano, another Toma Piemontese and a few flakes of butter. Bake at 180°C until golden brown. Our Cannelloni with Cotechino Ragout and Toma Piemontese are ready to be served!

Tomato Flan on Pecorino Cream

Are a fresh and fragrant vegetarian proposal, perfect as a main course or single-portion appetizer. A simple but refined preparation, ideal for the Christmas holidays and other important occasions. A dish that recalls the genuine flavors of home cooking, perfect for a lunch or dinner with an informal but well-kept atmosphere. This is a nice, colorful and creative idea to open Christmas lunch with elegance, offering a delicious appetizer that will win over your guests. This feast, deeply felt both from a religious and cultural point of view, is lived with joy and anticipation. We are already looking forward to the dishes of New Year's Eve and New Year's Eve, because for us Italians, good food is not only nourishment, but also a symbol of conviviality and tradition. The holiday season brings with it a rich variety of flavors and recipes passed down from generation to generation, making each table unique and special. Now let's see what we need to make our Tomato Flan on Pecorino Cream. Ingredients for the flans 1 kilo of ripe tomatoes 6 sheets of isinglass 1 spring onion 1 white onion a few drops of balsamic vinegar a few basil leaves 1 lemon juice salt to taste extra virgin olive oil For the pecorino cream 30 grams of butter 30 grams of white flour 250 ml fresh milk 130 grams of Pecorino cheese Steps Let's start by softening the gelatin sheets in cold water. In a pan, heat a drizzle of extra virgin olive oil, add the finely chopped white onion and spring onion and let it fry gently. Add the washed, peeled and chopped tomatoes, together with a few basil leaves for an aromatic touch (alternatively, you can use thyme). Season with salt and pepper to taste, then cook over medium heat for about 30 minutes. Once cooked, blend everything with an immersion blender, put the sauce back on the heat and let it thicken. Once ready, turn off the heat, wait a few minutes, then incorporate the softened gelatin, a few drops of balsamic vinegar and filtered lemon juice. Pour the mixture into single-serving molds and let it cool in the refrigerator for a few hours. Now let's move on to the pecorino cream. In a saucepan, melt the butter over low heat. Add the sifted flour and mix carefully, creating a smooth roux. After a couple of minutes, pour in the hot milk, continuing to stir to avoid lumps. Cook until you get a slightly thick cream. Remove from the heat and add the pecorino cheese cut into cubes. Mix until the cheese melts completely, obtaining a velvety cream with an intense flavor. Remove the flans from the molds and place them on a plate, on top of the pecorino cream. We decorate as desired with imagination. Our Tomato Flan on Pecorino Cream are ready to be served.

Savoy cabbage and potato soup

Is a simple, straightforward and genuine single dish, with an enveloping flavor. An easy-to-make vegetarian recipe, perfect to enjoy on cold winter days, perhaps enriched with croutons that enhance its flavor and increase its nutritional value, making it even more complete. Although it is prepared with simple ingredients, this soup offers an intense and rustic flavor, but at the same time refined and elegant, thanks to the quality of the products used, in particular the extra virgin olive oil. Its creamy texture and irresistible aroma give a perfect balance between the strong and savory taste of savoy cabbage, flavored with rosemary, and the delicate sweetness of potatoes. A true comfort food, which pampers the palate with its creaminess and its rustic and authentic character, never banal. Served hot, it knows how to warm heart and soul. A dish that has its roots in peasant cuisine, where with a few simple ingredients it was possible to bring to the table a tasty, nutritious dish full of benefits. It is a classic recipe of the Venetian culinary tradition, which tells the flavors of the past. Now let's get to the stove! Let's find out together what we need to prepare our Savoy Cabbage and Potato Soup. Ingredients 250 grams of cabbage 250 grams of potatoes 1 onion 120 grams of raw ham 1 glass of dry white wine Grated Grana Padano cheese to taste salt black pepper Italian Extra Virgin Olive Oil meat broth Ingredients for the broth 1 piece of white state 1 onion cloves a few celery sticks 2 carrots peppercorns chives Steps First of all, let's prepare the broth: peel an onion and pierce it with a few cloves. Cut two carrots and two celery stalks into pieces, then put the vegetables together with the meat in a pot with about 3 liters of cold water. Bring to a boil and cook for about an hour. In the meantime, prepare the cabbage and potatoes: wash the cabbage leaves under running water, remove the leathery part and cut them into strips. Peel the potatoes and cut them into cubes. Peel the onion and put it in a saucepan with a drizzle of Italian Extra Virgin Olive Oil. Let it wilt gently, then add the diced raw ham (if you prefer, you can replace it with bacon or crumbled sausage) and deglaze with the wine. Add the strips of cabbage and chopped parsley, add a ladle of broth and stew gently, covering with a lid for about 20 minutes. At this point, add the diced potatoes, another ladle of broth and continue cooking for another 20 minutes. According to the traditional recipe, you would add mixed pasta of small format, but in this version I will omit it. After the cooking time, turn off the heat, season with salt and pepper, and serve with a drizzle of Armonia Italian Extra Virgin Olive Oil and croutons to taste.

Beetroot Risotto with Gorgonzola

Is an original, delicate and creative proposal for a first course that reinterprets the Lombard tradition in a modern way. A reinterpretation of the classic gorgonzola risotto that stands out for its rich and intense flavor, appreciated by everyone, especially by those who love this blue cheese so creamy and delicious. Gorgonzola, an excellence of the local Lombard farms, is known for its texture and savory notes. This dish is perfect for Sundays with the family or for those who want to bring a traditional first course with a touch of originality to the table. Among the many recipes of Lombard cuisine, this one has earned a place of honor among the most famous dishes in Italy, telling the story of a city through rich and satisfying flavors. Traditional Lombard cuisine is known for its richness and variety, capable of ranging from savory to sweet with dishes that, despite their simplicity, are authentic gastronomic treasures, the result of ancient origins. Risotto with gorgonzola is a dish rich in history and tradition, a real hymn to Italian cuisine that conquers the palate with its creaminess and strong flavor. Today I propose a variant with a very special flavor, in which beetroot is combined with gorgonzola for an extraordinary combination of flavors. Two simple ingredients that together give an explosion of taste, capable of enchanting the palate. Now let's see what we need to make our Beetroot Risotto with Gorgonzola. Ingredients 320 grams of Carnaroli rice 2 precooked beets 1 shallot 1 glass of dry white wine 60 grams of Gorgonzola Ingredients for the vegetable broth 1 carrot 1 celery stalk 1 white onion 1 tomato a few parsley leaves salt Ingredients for the gorgonzola fondue 300 grams of Gorgonzola 70 ml of cooking cream Steps Let's prepare the vegetable broth: put 1 liter of water in a pot together with the washed and peeled vegetables. Bring to a boil, add salt and lower the heat. In the meantime, wash and peel the shallot, cut it thinly and brown it in a pot with a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes, until the grains become translucent. Deglaze with the wine and let the alcohol evaporate. At this point, add half of the previously blended beetroots, add a ladle of broth and continue cooking. Five minutes from the end, incorporate the remaining turnip puree and season with salt. Turn off the heat and stir in the Gorgonzola. For the fondue, cut the Gorgonzola into pieces and melt it in a saucepan over very low heat together with the cooking cream, stirring constantly until you get a smooth and homogeneous cream. Plate the risotto and complete as desired with the fondue. Our Beetroot Risotto with Gorgonzola is ready to be enjoyed.

Ricotta Semifreddo Cake with Currant Jelly

The Ricotta Semifreddo Cake with Currant Jelly is a delicious and creamy cake proposal, a fresh and inviting delight perfect to be enjoyed at the end of a meal or as a delicious snack on a hot Spring or Summer afternoon. Easy to prepare, its flavor always manages to conquer the palates of young and old; to be prepared in advance as it requires a long time of 4/5 hours of rest in the freezer before bringing it to the table. An idea of cake that sees a base of cocoa cookie dough, a semifreddo based on ricotta and yogurt enriched with pieces of almond and a currant gelèe. Now let's see what we need to make our Ricotta Semifreddo Cake with Currant Gelée. Ingredients for the cookie dough 4 eggs at room temperature 100 grams of granulated sugar 30 ml of melted and cold butter 80 grams of white flour 30 grams of unsweetened cocoa powder a pinch of salt 5 grams of baking powder Ricotta filling 500 grams of ricotta 1 jar of plain yogurt 300 grams of cream 150 grams of powdered sugar 100 grams of chopped almonds For the Geleè with berries 400 grams of berries 50 grams of granulated sugar 4 grams of isinglass You will also need 200 ml of cream for cakes shredded coconut grains fruit to taste for decoration Steps First of all, prepare the gelèe by blending the 200 grams of currants with 50 grams of granulated sugar, bring to the heat until the beginning of the boil. Turn off the heat, add the gelatine previously softened in water and well squeezed, and mix carefully. Line a mold with a diameter of 16 centimeters with cling film, pour the mixture and put in the freezer to harden. Make the cocoa cookie dough and separate the 4 egg yolks from the 4 egg yolks and whip the latter until stiff with a pinch of salt. Prepare the powders and combine and sift together 80 grams of flour with 30 grams of unsweetened cocoa powder and 5 grams of baking powder, about a teaspoon. To the yolks we add the 100 grams of granulated sugar and work to cream, add the melted and cold butter, the 30 grams and the powders a little at a time, taking care not to disassemble the mixture. Add the whipped egg whites until stiff and pour the mixture into a rectangular pan lined with parchment paper. Bake at 180 C degrees for 8/10 minutes. Now let's dedicate ourselves to the filling and work the ricotta with the sugar until you get a smooth and homogeneous cream, add the whipped cream, white yogurt and pieces of almonds. Cut out a circle from the cookie dough with the diameter of the cake pan, and place it inside the same covered with cling film, pour the ricotta cream, level well and put in the freezer for three hours. After the resting time, take the cake pan back, place the jelly disc on top of the cream and put in the freezer for up to an hour before serving the cake. Before serving, decorate with whipped cream, shredded coconut grains and fruit to taste. Our Ricotta Semifreddo Cake with Currant Jelly is ready to be served.

White Chocolate and Lime Spoon Dessert Cream

The White Chocolate and Lime Spoon Dessert Cream is a simple dessert proposal, with a fresh and citrus flavor thanks to the presence of grated lime zest and a tablespoon of juice; A perfect idea to serve in small glasses and accompany with what we like best, from shortcrust biscuits to chopped fruit, pistachios or hazelnuts. Today's proposal is to serve it with mint leaves and candy canes, those candies that children like so much in white and red, the Candy Canes in English that are so reminiscent of the sweets we find in the candy stalls at Christmas time. The proposed cream is easy to make, without cooking, perfect to enjoy on these hot summer days. Now let's see what we need to make our White Chocolate and Lime Spoon Dessert Cream. Recipe 180 grams of white chocolate also in pearls or drops 250 ml of fresh liquid cream 3 tablespoons of powdered sugar 1/2 lime grated zest and its juice candy canes Steps Let's start by breaking up the white chocolate with a knife and melting it in a bain-marie: just bring a saucepan with water to the stove, bring it to a boil and put the saucepan with the chocolate on top so that the heat spreads gently evenly. Break the candy canes into small pieces and put them in a saucer, put a little water in another; Now dip the edges of our glasses and immediately place them on the saucer containing the candy canes in small pieces. Let the chocolate cool and add the cream, lime zest, juice and icing sugar; mix carefully to obtain a velvety and smooth cream; Divide into small glasses and place in the refrigerator to cool. Our White Chocolate and Lime Spoon Dessert Cream is ready to be served.

Salted Caramel Ice Cream

Is a delicious variant of classic ice cream with traditional flavors, a delicious, perhaps unusual flavor that will win you over for its creaminess; Easy to prepare, it does not require the use of the ice cream maker only a few simple ingredients condensed milk, cream, granulated sugar, caramel enriched with a slight hint of flavor that will give an interesting flavor note. A taste that we find more and more often in ice cream parlors but that we can also prepare at home to enjoy as a fresh snack or to serve as a dessert with fresh or canned fruit, biscuits, or fresh cream. Now let's see what we need to make our Salted Caramel Ice Cream. Ingredients for the salted caramel 120 ml of fresh cream 120 grams of granulated sugar 60 grams of butter a pinch of salt Ingredients for salted caramel ice cream 600 ml of fresh cream 200 ml condensed milk 200 ml salted caramel For the decoration: salted caramel slices of peaches sautéed in a pan with sugar candied cherry fresh cream Steps We proceed with the preparation of the caramel and put the cream in a saucepan, bring to the heat without it reaching a boil. In another saucepan put the granulated sugar, bring to the heat and without stirring let it melt over low heat; when it is melted, add the hot cream and stir, being careful as foam will form, now add the butter cut into small pieces and a pinch of salt, now let it cool (take a little caramel that we will need for decoration). Whip the cold cream from the refrigerator in the planetary mixer, add the condensed milk also kept in the refrigerator until ready to use and mix carefully and finally the salted caramel. Pour the ice cream thus prepared into a tub and put in the freezer for at least 12 hours. Serve it with an ice cream scoop and decorate with what we like best. Our Salted Caramel Ice Cream is ready to be served.

Pumpkin Tart with Cinnamon, Ginger and Nutmeg

The Pumpkin Tart with Cinnamon, Ginger and Nutmeg is a dessert proposal with the flavor, colors and aromas of Autumn; we have entered the month of September, the month that accompanies us from warm and sun-kissed days to cold winter days. And the classic flavors of this season return to our tables, pumpkin, mushrooms, chestnuts. So here is a proposal with one of the most loved and appreciated vegetables of the season; The perfect pumpkin for desserts and savory dishes, always good that everyone likes. Today's recipe sees a crumbly shortcrust pastry base that welcomes a soft pumpkin cream with many spices that give a unique flavor. Now let's see what we need to make our Pumpkin Tart with Cinnamon, Ginger and Nutmeg. Ingredients for the shortcrust pastry 350 grams of white flour 100 grams of butter 2 eggs 100 grams of granulated sugar 1/2 sachet of baking powder of 16 grams 1 orange grated peel a pinch of salt Ingredients for the pumpkin filling 400 grams of pumpkin 80 grams of granulated sugar 100 ml cream 2 eggs 1 pinch of ground cinnamon 1 grated nutmeg and ginger Steps Let's prepare the crowd: put the 350 grams of flour with the 100 grams of butter in the planetary mixer. Start kneading and add the 2 eggs, 100 grams of granulated sugar, a pinch of salt, the grated orange peel and half a sachet of yeast. We work to obtain a smooth and compact dough. Wrap it in plastic wrap and refrigerate for 30 minutes. Prepare the filling and peel the pumpkin, remove the seeds and bake for 30 minutes. Once cooked, puree it with a mixer, add the 2 eggs, 80 grams granulated sugar and 100 ml of cream for desserts. Perfume with cinnamon, ginger and nutmeg. Take the pastry, roll it out with a rolling pin and put it in a tart mold with parchment paper; With the leftover shortcrust pastry, make leaf-shaped biscuits. Prick the base with the tines of a fork, place a sheet of parchment paper and dried beans on the surface. Bake at 180 C degrees for 12 minutes. After the indicated time, remove from the oven, put the filling and bake again for 1 hour at 160 C degrees. Once cooked and cold, decorate it with the leaf-shaped biscuits and serve it. Our Pumpkin Tart with Cinnamon, Ginger and Nutmeg is ready to be served.

AnnoZero Extra Dry | Valdobbiadene Prosecco Superiore Valdellovo

To remember the beginnings of an adventure and the story of a passion, Anno Zero combines the best of our grapes with the most modern winemaking technologies, to find that elegance, softness and fresh nuance of aromas that capture the essence of our flourishing and sunny hills. In 2000, near Collalto, in the town of Pedrè-Doline, husband and wife team Benedetto and Clotilde Ricci began creating Valdellövo. Benedetto was born and raised in these hills, and has inherited a passion for vine and wine. His grandfather Bepi created the famous “Strada del Vino Bianco”, the road which even today takes thousands of wine enthusiasts from Valdobbiadene to Conegliano, the prosecco heartland and protected denomination (docg). His father Romano Ricci studied at the prestigious School of Oenology in Conegliano and went on to practice viticulture. Now Benedetto is following in their footsteps, and is quickly making his mark in the world of prosecco. In their small vineyard, which has 2 hectares of its original 60 year old vines, Valdellövo offers wines produced only from its own grapes. In recent years, 8 additional hectares of vineyards have been planted. Thanks to the passion, but above all to the professional skills of Benedetto, Valdellövo creates prosecco wines of great quality that achieve excellent results. TYPE: sparkling wine GRAPE VARIETIES: 90% Glera, 5% Bianchetta and 5% Verdiso ALCOHOL: 11 % RESIDUAL SUGAR: 14 g/l SERVING TEMPERATURE: 4-6° C SENSORY PROFILE Appearance: straw yellow with greenish reflections with a fine and persistent perlage. Nose: elegant, delicate and enveloping aroma, with notes of white flowers, green apple and peach. Taste: fresh and lively, with a good balance between acidity and sugars, accompanied by a persistent, fruity and savory finish. COMBINATIONS The extraordinary softness of this Valdobbiadene Prosecco Superiore makes it a very special aperitif, to accompany a menu with delicate appetizers, legume soups, seafood, pasta with light sauces, fresh cheeses and white meats.

Le Clivie Nebbiolo d’Alba D.O.C.

Nebbiolo d’Alba D.O.C. Le Clivie, a synthesis of the strong link with the land and the skilful winemaking tradition of Piedmont. A sensitive, late-ripening vine, Nebbiolo requires specific environmental characteristics which can be found in the Roero area of Piedmont. Espalier vine training with Guyot pruning, manual harvesting, a long maceration process and traditional ageing in steel tanks result in a full-bodied, warm and delicious wine with olfactory notes reminiscent of autumn in Piedmont. Tasting notes I liked the perfumed nose with clear stand-out violet notes. Black cherry, smoke and tar. Earthy and a bit rustic. Cherry and vanilla aromas with a hint of allspice. Nice colour and texture but the it’s a bit thin in terms of taste despite a fair amount of acidity.

Beef fillet with Amaro

Is a refined and elegant second course, with a sure scenic impact and rich in flavor. A gourmet idea that we can easily realize in our kitchens, perfect for special occasions, such as lunches during the Easter holidays, or for a convivial dinner with friends, when we want to surprise with a creative and innovative recipe. The preparation is simple and enhances a fine cut of meat: the beef fillet. This is flavored with bay leaf and thyme, which give a delicate typically Mediterranean fragrant note, and made even more delicious thanks to a tasty Amaro sauce. With this dish I take you on a culinary journey that combines two apparently distant worlds but capable of merging into an extraordinary taste experience: meat main courses and bitters. In Italy, wine has always been not just the classic accompaniment to the table, but a real element of enhancement of dishes. Each course has its ideal wine, to be served at the right temperature: a fresh white, a structured red, a passito or a sparkling wine, the important thing is to create a balanced combination that enhances the flavors. The art of pairing lies precisely in finding harmony between the aromatic notes of the wine and those of the dish. After the first bite, the flavor of the food tends to fade, and this is where the wine comes in: a well-calibrated choice completes and harmonizes the palate, allowing you to maintain the same gustatory intensity throughout the meal. In the same way, bitters can also be protagonists in the kitchen. We may be less used to using them than wine, but these herbal and spice-based liqueurs, with their complexity and aromatic richness, can transform a simple dish into a surprising culinary creation. In the eating habits of Italians, bitterness occupies an important place. It is one of those flavors that, as children, we are taught to avoid, favoring sweetness, but that over time we learn to appreciate and research. It is an intense taste, capable of leaving a strong imprint on the palate. Now let's see what we need to make our Beef Fillet with Amaro. Ingredients 4 beef fillets thyme 8 bay leaves rosemary to taste 1 clove of garlic salt freshly ground black pepper a knob of butter extra virgin olive oil 40 ml soy sauce 80 ml of Amaro Steps Let's start by removing the fatty parts from our cut of meat. Tie the beef fillets with kitchen twine, horizontally, to keep their shape during cooking and insert the bay leaves and thyme sprigs between the string and the meat. Now let's move on to the preparation of the sauce: in a saucepan, combine the soy sauce and the Amaro Liqueur and mix well. Bring the saucepan to the stove over medium heat, letting the liquid reduce to evaporate the water. In a pan, melt the butter with a drizzle of extra virgin olive oil, add a clove of garlic and the sprigs of rosemary, letting everything flavor. At this point, add the fillets and brown them over high heat for 2 minutes on each side. If we prefer more cooked meat, we continue cooking for 1-2 minutes longer. At the end of cooking, salt slightly, paying attention to the salt, since the soy sauce is already salty. Remove the fillets from the pan and drizzle them with the Amaro sauce. Serve to taste with mashed potatoes or blanched asparagus or artichokes. And here is our Beef Fillet with Amaro ready!

Autumn Crumble Tart with Chestnut Flour

Is a dessert proposal, a variant of the classic crumbled cake with all the flavors and aromas that characterize Autumn desserts; A shortcrust pastry base that sees the addition of chestnut flour to the dough and a rich and delicious filling with apples, dark chocolate, crumbled biscuits and again to complete chestnut and plum cream cooked with sugar. Simple to make, versatile, we can replace apples with pears, another typically autumn fruit, or replace chestnut cream with hazelnut and chocolate cream. A dessert to try if you like cakes with chestnut flour. Now let's see what we need to make our Autumn Crumble Tart with Chestnut Flour. Ingredients for the shortcrust pastry 200 grams of chestnut flour 200 grams of white flour 180 grams of butter 1 egg 120 grams of granulated sugar 1 tablespoon of milk a pinch of salt 1/2 sachet baking powder Ingredients for the filling 2 large apples 80 grams of dry biscuits 250 grams of dark chocolate 1 tablespoon of milk Steps Prepare the shortcrust pastry and put 200 grams of white flour with 200 grams of chestnut flour, and 180 grams of butter in small pieces in the planetary mixer. We start kneading, add 1 egg, 120 grams of granulated sugar, a pinch of salt, 1/2 sachet of baking powder, and a tablespoon of milk, work until you get a smooth and compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for thirty minutes. Peel the apples, cut them into cubes and add them to the finely chopped biscuits. After the resting time, take the pastry, divide it into two parts. Butter and flour a cake pan, put the first half of the dough into crumbs, then press them lightly with your hands. Pour the finely crumbled biscuits, diced apples and dark chocolate melted with a tablespoon of milk. Cover the cake with another layer of crumb pastry, seal the edges and bake at 180 degrees for 50 minutes. Once cooked and cold, decorate it with chestnut cream and in the center of the cake put plums cut into small pieces and cooked with granulated sugar. Our Autumn Crumble Tart with Chestnut Flour is ready.

Mini Mascarpone Cheesecake with Rose Jam

Are a delicious dessert that combines delicacy and gluttony. With their enveloping texture and unique flavor, these small cold cakes are easy to prepare: a crumbly base of crumbled biscuits and butter encloses a creamy heart, made with a light no-bake cream made with mascarpone and whipped cream. Enjoyed cold at the end of a meal, perhaps together with a coffee or a liqueur, it is always a good choice. There are endless variations of cheesecake, with combinations of colors and flavors for every palate: fruit, coffee, chocolate, caramel and creams of all kinds. Its versatility allows you to range with your imagination both in the ingredients and in the decoration, with fresh fruit or delicious toppings. Now let's see what we need to make our Mini Mascarpone Cheesecakes with Rose Jam. Ingredients for the base 200 grams of digestive biscuits 130 grams of melted butter Ingredients for the filling 200 grams of cream for cakes 250 grams of mascarpone cheese 30 grams of sugar 1 sachet of vanillin 3 sheets of gelatine For the cover 1 jar of Rose Jam a few drops of lemon juice Steps Let's start by preparing the base: finely chop 200 grams of digestive-type biscuits, then add 130 grams of melted and cooled butter. Mix well until you get a homogeneous mixture and distribute it in the muffin cups. With the back of a spoon, press the mixture well to form a compact base, then put the cups in the refrigerator for 30 minutes. Let's move on to the gelatine: immerse three sheets in a bowl with cold water. When they have softened, squeeze them and transfer them to a saucepan with a drop of hot milk to dissolve them completely. Whip the cream until stiff, then add the mascarpone, 30 grams of sugar, a sachet of vanillin and the melted gelatin. Mix until you get a smooth and uniform cream, which we will pour into the cups over the biscuit base. Let it rest in the refrigerator for at least 3 hours. In the meantime, prepare the topping: pour a jar of Rose Jam into a saucepan, add a few drops of lemon juice and heat slightly. Turn off the heat, let it cool, then spread the jam on the surface of the cheesecakes. We put the sweets back in the refrigerator to cool for a few hours. After the indicated time, unmold the mini cheesecakes and decorate as desired.

Log with Pear and Ginger Compote

Is a sweet reinterpretation of one of the great classics of the French Christmas tradition: the "Bûche de Noël", more commonly known as the "Christmas Log". An original version that deviates from the classic preparations, offering an incredibly inviting and delicious combination of flavors. he recipe I propose includes a classic rolled cookie dough base, stuffed with pear and ginger compote. The sweetness of pears is enhanced by the flavor of ginger, which with its spicy and fruity note recalls citrus fruits, especially lime. Everything is enriched by the exotic freshness of the lime and ginger Namelaka. A certainly original proposal, with unusual flavors, a happy meeting of different tastes that come together in a winning combination that, I am sure, will make you fall in love. Now let's see what we need to make our Log with Pear and Ginger Compote. Ingredients for the cookie dough 5 eggs at room temperature 100 grams of granulated sugar a vanillin sachet 80 ml extra virgin olive oil 80 grams of white flour They will also be used for the filling and decoration Pear and Ginger Compote Namelaka lime and ginger cream decorations as desired Ingredients for the Lime and Ginger Namelaka 350 grams of white chocolate 400 ml of fresh cream 150 ml of milk 150 ml lime juice a small piece of ginger that we will grate and obtain 2 cl 3 sheets of gelatine Steps Prepare the cookie dough by separating the yolks from the whites and whipping the latter until stiff with a pinch of salt. Add 100 grams of granulated sugar and the egg yolks to the whipped egg whites, one at a time, incorporating the next one only when the previous one has been well absorbed. Finally, add the oil. Sift the flour with a sachet of vanillin and incorporate it a little at a time into the dough, using a spatula. Brush a rectangular pan with oil, lay a sheet of parchment paper and distribute the dough evenly. Bake at 180 degrees for 8-10 minutes. Let's prepare the Namelaka in advance as it requires a rest in the refrigerator of at least 12 hours. To start, we put the gelatin sheets to soften in water. In a saucepan, gently melt the white chocolate cut into small pieces in a bain-marie. In another saucepan, heat the milk. Once hot, turn off the heat, remove from the heat and add the well-squeezed gelatine, stirring gently with the melted chocolate. Next, blend the mixture for a few minutes with a blender. Add the whipped cream, lime juice and ginger juice to the cream. Cover with cling film and refrigerate to cool. We just have to assemble the dessert. Let's start by trimming the edges of the sponge cake. Place the cookie dough on a sheet of cling film, soak it with a soak of water and sugar and spread the Pear and Ginger Compote Azienda Bontà di Montiglie, without reaching the edges. With the help of plastic wrap, roll up the cookie dough, closing it tightly, and put it in the refrigerator to cool for a couple of hours. Take our roll, remove the film and cut an oblique piece. Place the log on a serving tray and decorate it with the Namelaka cream. Our Log with Pear and Ginger Compote and Lime and Ginger Namelaka is ready to be served.