Tag: freshness

The freshness of the Trentino mountains – Italian Cuisine

This is what is found in the glass, uncorking the Classic Method of Rotari, perfect for party toasts and to accompany your gourmet recipes

What is the secret of the fragrance of the Classic Method of Rotari? Vineyards at high altitude, alpine climate with strong temperature ranges, cutting-edge technology and people passionate about their territory and their work. The winegrowing members take care of the pergola-planted vines with dedication, as impeccable as gardens, and the staff of agronomists of the group Mezzacrona he supports them in every decision, up to the harvest of the Chardonnay and Pinot Noir grapes destined for the production of the famous Trentodoc. The range includes the Brut and the Brut Rosé, the entry cuvées suitable for every occasion, with an excellent relationship between quality and price; there Cuvée 28, a refined pure chardonnay that ages in the bottle for over three years; the line Alpe Regis, with the Brut, the Rose and the Pas Dosé, characterized by long aging on the lees to best express the excellence of Trentino grapes; the Rotari 40, created to celebrate the first forty years of the company and produced using the original recipe for the liqueur d'expédition, and the Flavio, the most prestigious label of Rotari, a pure chardonnay that ages for at least five years on the lees.

Taste in purity

To better understand the characteristics of Trentino grapes and Rotari's expertise in the sparkling process, just uncork theAlpe Regis Pas Dosé Millesimato 2014, a 100% Chardonnay produced with grapes from the hilly vineyards that surround the Piana Rotaliana. After an aging of over 60 months on the lees, it is put on the market without dosage: in the bottle, only the flavor and fragrance of mountain bubbles are found. Its fruity aromas of peach, apricot and yellow apple, combined with nuances reminiscent of hazelnuts and dried fruit, make it the ideal companion for fish cuisine. Try it with our croaker, but also with crustaceans and raw seafood.

The recipe: Ombrina with winter vegetables and toasted almond sauce

Ingredients for 4 people

1.2 kg croaker
600 g butternut squash
250 g Roman broccoli
40 g sliced almonds
4 shallots
thyme
extra virgin olive oil
salt and pepper

Method

Cut the pumpkin into slices about 3 cm thick; divide the shallots in half and arrange everything on a baking sheet lined with baking paper; season with oil, salt, pepper and a few sprigs of thyme and bake in a preheated oven at 160 ° C for 20-25 minutes.
Scaled, filleted and pinned the umbrella, so as to obtain 8 slices of equal size; season with oil, pepper and a few sprigs of thyme.

Divide the broccoli into about twenty florets, cook them in boiling salted water for 3 minutes, then dip them in water and ice.
Toast the almonds in a pan over low heat for 5 minutes. Set aside 1/3 of the almonds as a garnish and leave the others in the pan, adding 60 g of water and a pinch of salt; bring to a boil, then blend everything with a tablespoon of oil.

Heat a non-stick pan, lay the croaker fillets on the skin side and cook over low heat for 3-4 minutes; add the sprigs of thyme and season with salt; turn the fillets and add the broccoli florets and a drizzle of oil and continue cooking for another minute.

Arrange the pumpkin and shallots on the plates, a tablespoon of almond sauce, the croaker fillets and the broccoli florets; garnish with toasted almond slices and serve.

Marinated anchovies, an explosion of taste and freshness – Italian Cuisine

Easy and quick to prepare, they are a typical appetizer of southern Italy appreciated by all

The marinated anchovies are a typical dish of southern Italy, Campania and Sicily above all, where they are called “masculini cunzati”. They are served as an appetizer and are presented in a marinade of extra virgin olive oil, lemon juice and aromatic herbs. They are often served with washers of Tropea red onion, which gives a touch of sweetness to the preparation. They are extremely tasty and can be served neat or on croutons.

All the goodness of anchovies

They are called poor fish but they have nothing of the poor, far from it. From white and tasty meats, anchovies belong to the category of blue fish and they are rich in good fats, the famous ones Omega 3, fatty acids allied to health, in particular that of heart and arteries. By eating anchovies it is also possible to take good quantities of riboflavin, vitamin of group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. Finally, the anchovies they are a good source of calcium, iron and phosphorus, mineral salts that contribute to the proper functioning of nervous system, kidneys and muscles.

marinated anchovies

Anchovies in the kitchen

Marinades, fried, au gratin, filled: there are many possibilities to bring this blue fish to the table, one more intriguing than the other. Anchovies, in addition to being very tasty, are easy to prepare and have a low cost. Delicate to handle, they are kept for a day or two at most in the refrigerator. The only exception is those in salt: they can be kept for up to a month, without losing any organoleptic characteristics.

The recipe for marinated anchovies

Ingredients: 150 g fresh anchovies, extra virgin olive oil, 1 clove of garlic, fresh parsley, pink pepper, juice of one lemon.

Method: clean the anchovies by removing the head and entrails. With the pressure of the thumb, open them in half and remove the central bone. Rinse them under running water and then dry them with a sheet of absorbent paper. Meanwhile, wash the parsley, dry it and chop it. Clean the garlic and cut it into slices. Place the cleaned anchovies on a tray, add the extra virgin olive oil, a few berries of pink pepper, lemon juice, garlic and parsley. Make sure that the oil covers them completely. Seal the dish with a sheet of cling film, leave them to rest in the fridge for at least 48 hours and then serve them

In the tutorial some tips for even better anchovies

Yogurt and berries briquette, delicious freshness – Italian Cuisine

There briquette with yogurt and berries it's one of those summer sweets who can turn one torrid day. Easy to do, it keeps in fridge or freezer without problems and can also be prepared in advance: the ideal surprise to bring to the table!

tile-to-fruit-from-forest

Wild berry tile, the quick and easy recipe

Ingredients

To prepare the briquette with yogurt and berries you will need: 500 g of berries, 350 ml of fresh liquid cream, 70 g of powdered sugar, 60 g of granulated sugar, 350 ml of natural white yogurt, jelly or glue of fish in sheets.

Method

The first thing to do is to carefully wash the berries, dry them and put them in a pot together with the granulated sugar and 100 ml of water. Cook the mixture for about 10 minutes and then let it cool. Then whip the fresh cream by gradually adding the icing sugar, let it cool and add the white yogurt while stirring vigorously. In a container with cold water soften 5-6 sheets of gelatin and then add it to the mixture with cream and yogurt. Let it cool for at least ten minutes before continuing with the preparation.

Pour half of the cream and yogurt mixture into a plumcake mold or a baking tray with a hinge and leave it to harden in the freezer for about 15 minutes. Then pour half of the berry compote onto the base and cover it with the other half of the preparation. Put the tile back in the freezer for another 30 minutes.

Before serving, decorate it with the rest of the berries and, if you like, with chocolate chips or pistachios. The advice is to put the tile in the freezer and put it on the table at least 15 minutes before consuming it. As an alternative to the freezer you can do all the steps in the refrigerator, but the preparation times are significantly longer.

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