Tag: vermouth

Vermouth risotto with scallops, lemon and vanilla flavored pistachios – Italian Cuisine

Ingredients for 4 people

1) Finely chop it shallot and let it dry in a pan with 20 g of butter and a pinch of salt. Join the rice and toast it a few moments, then wet with the Vermouth and let it evaporate a little.

2) Complete cooking the rice, combining little broth boiling at a time and stirring often. Separately, melt another 20 g of butter in a pan and brown them scallops with a few leaves of tarragon one or two minutes per side.

3) With the tip of a small knife, take from the pod the vanilla and dilute it in a little broth. Remove the risotto from the heat and perfume it with the vanilla diluted; also add the last 20 g of butter and a few drops of lemon juice, mix well and leave to stir for a minute with the pan covered. Distribute the risotto on the plates and complete with the scallops, the chopped pistachios just heated in a pan and a pinch of chopped chives.

Recipe Leek pan with vermouth – Italian Cuisine

Ingredients

400 g potatoes
400 g leeks
300 g crème fraîche
2 eggs
Grana Padano Dop
white vermouth
basil
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 6 people

To prepare the pan of leeks with vermouth, peel the potatoes, cut them into pieces and cook them in boiling salted water for about ten minutes.
Peel leeks, removing the outer sheaths, and cut them into oblique slices about 1 cm thick. Heat 3 tablespoons of oil in a pan and brown the leeks for 3-4 minutes.
beat eggs and mix them with 100 g of crème fraîche, 1 tablespoon of grated parmesan and 2 tablespoons of vermouth.
Jumbled up in a pan the potatoes, leeks and the mixture with the crème fraîche and bake at 200 ° C for 15-17 minutes.
Chop a large handful of basil leaves, mix them with 200 g of crème fraîche and season with oil, salt and pepper.
serve the pan of leeks and potatoes accompanied with the crème fraîche with basil.

Recipe Millefeuille of pork and Granny Smith apples with vermouth sauce – Italian Cuisine

Ingredients

1 Kg pork neck
50 g vermouth
3 Granny Smith apples
sage
rosemary
extra virgin olive oil
coarse salt
pepper

Duration: 1 h

Level: Easy

Dose: 8 people

For the recipe of pork and apple millefeuille Granny Smith with vermouth sauce, open it to the wallet, getting a big slice. Blend the leaves of a sprig of rosemary and a sprig of sage with the coarse salt, spread it on the meat, rewind it and bind it as a roast. Bake at 180-200 ° C for about 45 minutes. If you have a thermometer, the heart of the meat must reach 70 ° C. Remove the meat and remove from the pan.
For the sauce: pour a glass of water into the pan and heat it on the stove, low heat, to degrade the cooking base until a thick sauce has formed. Filter it with a strainer and add the vermouth.
For apples: cut the slices into 4-5 mm thick slices and lightly fry them in a pan or oven without seasoning.
To serve: place the sliced meat and the apples in alternating layers, season with freshly ground pepper and extra virgin olive oil and finish with the hot sauce.