Tag: prosecco

Strawberry and prosecco tart – Italian Cuisine

First prepare the pastry by working all the ingredients together in a bowl until you get a smooth dough.
Cover with plastic wrap and let it rest for 30 minutes in the fridge.

Take the pastry again and roll it out in a 3-4 mm thick sheet, then roll it into the buttered and floured mold.

Level the edges and prick the bottom with a fork, then proceed with the cooking in white: cover with parchment paper and fill with the appropriate ceramic spheres, as I did, or with dried vegetables. Cook for about 12 minutes in a convection oven preheated to 180 ° C. Remove the parchment paper and the beads and cook for another 5 minutes before removing from the oven.
Let it cool.

Meanwhile wash the strawberries, clean them and cut them into pieces. Set aside a little for the garnish.

Put the isinglass in water.
Whisk the strawberries with the icing sugar.

Add sugar and starch and melt with prosecco, then cook over low heat for a few minutes to thicken.
Remove from the heat, add the isinglass after squeezing it gently and let it dissolve, then let it cool.

Whip the cold cold cream.
Gently stir in the strawberry cream smoothie. United, if you want a stronger color, even the food coloring.

Finally add the cream, now warm.

Pour the stuffing into the cold pastry shell, level well and decorate with the strawberries set aside.
Let the tart rest in the fridge for at least a couple of hours.

Your strawberry and prosecco tart is now ready to be served.

Signature cuisine celebrates Conegliano Valdobbiadene Prosecco DOCG – Italian Cuisine

Great signature cuisine in the Veneto region to celebrate at Conegliano Valdobbiadene Festival an important birthday: the 50th anniversary of the Denomination of Conegliano Valdobbiadene Prosecco DOCG.

174484 From 7 to 29 May, four restaurants in the area host four in their kitchens star chefs, giving life to four unmissable evenings of Author's Kitchen promoted by the Consorzio di Tutela del Conegliano Valdobbiadene Prosecco DOCG, in collaboration with the Ambassadors of Taste Association and the National Sommelier Association. To try their hand at creating dishes that enhance the wine making tradition of Prosecco Superiore, four notable names from the Italian gastronomic scene: Carlo Cracco which starts the appointments on 7 May at the Ristorante da Gigetto in Miane, Moreno Cedroni on May 16 at Ca ’del Poggio in San Pietro di Feletto, Cristina Bowerman on May 23rd at La Corte di Follina and to close the initiative Simone Padoan, which on May 29th is at the Locanda da Lino in Solighetto. To discover the menu of the evenings and book it is necessary to contact the individual restaurants.

Moreover, during all May weekends A Tavola con Conegliano Valdobbiadene Prosecco Superiore DOCG it is possible to taste in the restaurants of the 15 municipalities of the Denomination a special dish dedicated to the Cinquantesimo in combination with Conegliano Valdobbiadene Prosecco Superiore DOCG.

An unusual combination is the one proposed on May 19th during the Review of Prosecco Superiore at the San Salvatore Castle in Susegana:Bomb" of Niko Romito, street food by author, proposed in combination with Conegliano Valdobbiadene Prosecco Superiore.

On the calendar for the whole month of May, many events that tell the Prosecco in all its aspects, to discover the facets of Italian excellence.

Have we tickled your palate? Try to experiment with the Veal fillet with vignarola and burnt leek, a dish created by the chef Cristina Bowerman and proposed in conjunction with a Conegliano Valdobbiadene Prosecco Superiore Brut.

Veal fillet with vignarola and burnt leek
recipe: Cristina Bowerman
credits photo: Beatrice Pilotto

Ingredients for 4 people

100 g per serving (net weight)

1/4 artichoke per portion

120 g salt

60 g of sugar

400 g of broad beans and 400 g of peas

1 leek (large)

100 g of baby spinach in total

peanut oil to taste

For each kg of meat, dissolve 120 g of salt and 60 g of sugar in 2 liters of water. Leave the fillet to marinate for about 24 hours.
Pull out of the brain and dry and make some sausages with the film. Vacuum and cook in roner at 58.9 ° for about an hour. Cooking may vary depending on the diameter of the thread.

For the vignarola

Brown an onion, add the peas, cover with broth and cook. When cooked, add 100 g of spinach and blend. Season with salt and sieve.

Peel the beans from the pod and boil them for a few seconds in boiling water. Cool in water and ice and remove the outer skin.

Clean the artichokes, cut them julienne and fry them in peanut oil until golden brown. Wash the leeks and browse them. Season them with a little oil, spread in a plate and bake at 180 degrees for about an hour and a half.
Once the leeks have burned well, take them out of the oven and blend them. Pass the powder through a sieve and keep.
Once the fillet has been scalded, pass it in the leek powder and serve.

Claudia Minnella
May 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Potato chips and prosecco: the priest who takes the faithful by the throat – Italian Cuisine

The religious aperitif is an initiative of Fr Gianfranco Formenton, priest of San Martino in Trignano, Perugia. To participate you must be holders of the Mass card "(and not be racist)

Young people prefer to go for a drink rather than going to church: the lack of participation in religious celebrations is a problem that has been a concern for parish priests for years. But Don Gianfranco Formenton, a priest of San Martino in Trignano, in the province of Perugia, never had any intention of resigning himself and, on the contrary, he devised a creative solution to bring the community closer to the Sacraments: he decided to to recover the parishioners "for the throat".

Active on social media, on Facebook he published an announcement addressed to all the faithful: «Air-conditioned rooms, chips and hosts for the little ones, while for the larger prosecco di Conegliano Veneto , for those who will be present at Sunday Mass.

To be able to participate in the religious aperitif it is necessary to be holders of the Mass card, a real point card to reward the most practicing and assiduous faithful. "In addition, the auditorium" San Martino "is available for conventions, conferences, birthday parties for families. IS lunch by reservation! Ad maiorem Dei gloriam! " In short, Don Formenton wants to bring Catholics together even in the name of conviviality: like any self-respecting celebration, even the religious one must be cheered by a banquet.

To which all are invited, except the racists. Don Formenton, which has always conveyed a message of peace and welcome towards migrants, already in 2015 had posted a sign on the door of the other parish that has been leading for many years, that of Sant'Angelo in Mercole in Spoleto: « this church Entry to racists is prohibited: come back to your home! .

Compared to the initiatives of Don Gianfranco, someone has turned a nose. Many young people, on the other hand, have collected his amusing invitation, e they came back to populate the church together with friends.

Posts navigation

Previous 1 … 4 5