Server 3.5 cl. (1¼ oz) apple juice 1.5 cl. (²∕₄ oz) grape distillate 10 cl. (3²∕₄ oz) Prosecco Garnish with a cherry Preparation Pour the ingredients straight into the glass and stir gently. Curiosus Fact Grape distillate is made straight from grapes, so it is nobler and lighter than grappa. I called the cocktail “beyond…
Serves 4 1.5 kg tench Some leaves of lemon thyme Some Sichuan peppercorns Lemon flavored olive oil To prepare the court bouillon (seasoned stock for poaching the fish) 1 rib celery 1 onion 2 carrots 1 leek 4 bay leaves 1 tablespoon coarse salt 1 teaspoon peppercorns 1 dl apple vinegar 1 dl white wine…
Serves 4 1.5 kg pike 500 gr extra virgin olive oil 100 gr anchovies 100 gr capers in brine Zest of 2-3 untreated organic lemons 1 clove garlic Preparation Make a flavored fish broth , add the pike and simmer for 20 minutes. Remove the fish from the poaching liquid and bone it, cutting it…
Serves 4 1 whole leg of suckling lamb plus some ribs 1 clove of garlic 2–3 sprigs of rosemary extra virgin olive oil salt pepper Preparation Make slits in the lamb to allow seasoning to penetrate well, push sprigs of rosemary and slivers of garlic into the slits, then add salt, pepper and a little…
Ingredients 1 cup wheat flour 1/3 cup lard 2 tsp salt 2 tsp pepper 4.5 oz ground beef 4.5 oz ground pork 2 oz diced onion 1/2 cup cubed tomatoes 1.5 tbsp Chopped garlic 2 oz poblano chiles 3 oz oreado cheese 3 tbsp beane 2 tsp vegetable oil Preparation 1. In a bowl add…
Server 5 cl. (1. oz) passion fruit juice 1 cl. (. oz) sugar syrup 1 cl. (. oz) Bitter Campari 8 cl. (2. oz) Metodo Classico Extra Brut Scriani Garnish imaginatively Preparation Shake the first 3 ingredients, pour into the glass, add the Prosecco. Stir gently. Curiosity Passion fruit is always intriguing. It is used…
Server 2 cl. Triple Sec 3 cl. Vodka 10 cl. Pinot grigio brut Scriani Ice cubes with fruit Preparation Pour the ingredients straight into the glass, add the ice cubes with fruit. Curiosus Fact Put the first 4 ingredients in a tumbler, mix them for several seconds, add seltz and Spumante, stir and fill the…
Serves 4 deboned leg of kid stuffed(approx. 600g – 1⅓ lbs) 300g (11 oz) hyacinth bulbs 300g (11 oz) asparagus spears 5 small onions 5 carrots 1 celery stick juniper berries red wine extra virgin olive oil salt pepper Preparation Thoroughly wash and clean the hyacinth blubs, then leave them to soak in water for…
Server 3 cl. White rum 1.5 cl. Lime juice 1.5 cl. Sugar syrup 3 mint leaves 3 cl. Seltz 9 cl. Extra Brut Scriani sparkling wine Decorate with a mint sprig Preparation Put the first 4 ingredients in a tumbler, mix them for several seconds, add seltz and Spumante, stir and fill the glass with…
Ingredients 600 gr dandelion leaves, cleaned and trimmed 1 clove garlic Salt Pepper Extra virgin olive oil 200 gr Monte Veronese grasso cheese (cheese young and creamy) 4 rashers of smoked pancetta 3 mm thick Preparation 1. Simmer the dandelion leaves in plenty of salted water, drain and squeeze them well Saut. them in a…
