Tench with citrus fruit

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…

PIKE GARDA-STYLE WITH POLENTA

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…

Roast suckling lamb

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…

PARTY CIPAIS

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…

Leg of kid stuffed with hyacinth bulbs and asparagus

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…

Zaleti

Ingredients 300 g (10½ oz) plain flour 225 g (7 ½ oz) yellow cornmeal 200 g (7 oz) butter 150 g (5 oz) icing sugar 150 g (5 oz) raisins 2 eggs 15 grams (½ oz) baking powder pinch of salt grated zest of one lemon seeds of half a vanilla Preparation In a bowl…

Pandoro

Ingredients 630 g (22 oz) high-gluten flour 200 g (7 oz) butter 200 g (7 oz) caster sugar 50 g (1¾ oz) icing sugar 30 g yeast 8 eggs 1 teaspoon salt grated zest of one lemon 1 vanilla pod half a cup of cream Preparation First prepare the starter for the dough: put 75…

Veal shank

Serves 4 1 veal shank (back leg) salt pepper oil (to sauté) 80 ml (⅓ cup) of white wine 500 ml (2½ cups) brown veal stock 1 diced carrot 1 diced onion 2 diced celery stalks 1 sprig of rosemary 5–6 sage leaves   starch (if needed) Preparation Season the veal shank with salt and…

Pizza amarone

Ingredients for 4 people 0,2 liter water 0,2 liter amarone 30 grams sale 10 grams lievito birra 50 grams olio 630 grams farina Preparation Prepared with: Amarone della Valpolicella Technical data Grape origin: from the “Mandolari”, “Tondin”, “Bosco”, “La Costa” vineyards on the Scriani Estate in Fumane. Grape varieties: Corvina 60%, Corvinone 25%, Rondinella 15%….