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For several years now we have been dedicating our passion to a perfect union of food and wine. In reverence for the work and talent of Italy's best vintagers we have created these dishes, which allow the wine to express itself in the best way possible.

When we create a new dish we never merely consider the flavor of the food which we then try to match with a suitable wine. Right from the beginning, both are coordinated. And it is often the case that a certain wine triggers a new creation in our kitchen. For when we have found a wine that delights us, the task for us and our team is to compose the corresponding dish. Tradition and innovation in harmony originating in a perfect union of wine and food.


Bruno Pellegrini





A small selection of recipes to try at home:

 


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Cream of Colfiorito cicerchie with prawns “ Azzurra 2005”

Alta & Bassa - Nord & Süd

Ricotta soufflé “Allegra 2003 “ with cedar sauce (Calabrian citrus fruit)

   

Cream of Colfiorito cicerchie with prawns "Azzurra 2005"

Cream of Colfiorito cicerchie with prawns Click For Larger Image







Ingredients:

300 g cicerchie (soak in water over night)

1 medium sized carrot
1 celery stalk
1 small onion
1 bay leaf

olive oil „Extra Vergine“ Cipolloni
(3 dl needed for the entire dish)

1 shallot, chopped
1 clove garlic, squeezed
3 twigs of marjoram, snipped
5 dl fish bouillon
5 dl boiling water of cicerchie
10 saffron threads soaked in 1dl of warm water
salt. pepper

8 prawns
3 twigs of marjoram, snipped


PREPARATION

Put cicerchie, carrot, celery, onion, bay leaf and 2 Tsps. olive oil in a pot, add 2 l of water and simmer 1,5 hours (al dente). Remove cicerchie, drain, and save 5 dl of the broth. Brown shallot, garlic and marjoram slightly in olive oil, add drained cicerchie, fill up with fish bouillon, the 5 dl water you saved and saffron water. Simmer on low heat for 45 minutes. Purée with 5 cl olive oil. Salt and pepper to taste.

Meanwhile, clean and devein prawns, remove tails. Heads and pincers will not be used. Roll in olive oil, salt and pepper. Fry prawns until transparent. Put cream on hot plates, arrange prawns, garnish with the marjoram snips and drip olive oil onto arrangement.

I Balconi Rossi ’03
Le Vigne di San Pietro, Venetien, I.G.T


Alta & Bassa - North & South

Alta & Bassa - North & SouthClick For Larger Image







Ingredients (serves 4):

For 1 liter of chicken broth:

1 chicken 800 g
1kg chicken bones
100g carrots
60g shallots
50g leek
20g parsley stalks
2 sprigs of thyme
1 bayleaf
25 g celery stalks
2 L water

For the rice Parmigiana style:

160g Carnaroli or Vialone Nano rice
70g butter
20g shallots, thinly sliced
6 cl white wine
1 l hot chicken broth
20g freshly shredded parmesan cheese
salt and pepper freshly grounded

For the rigatoni Amatriciana A&B style:

160g rigatoni
500g pelati, coarsely diced
1 glass of acqua panna
200g pancetta, finely diced
4 cl white wine
2 shallots, finely sliced
4 leaves of basil
4 Tsp. of native olive oil (Cipolloni)
4 strands of saffron
1 Tsp. sugar
80 g pecorino cheese, freshly shredded
1 Tsp. of finely chopped parsley
salt and pepper freshly grounded


PREPARATION

Chicken broth

Halve the chicken, chop the chicken bones into small pieces, rinse with cold water and drain. Put chicken and bones into tall pot, add 2L of cold water and bring to a boil. Remove fo am, then add herbs. Reduce heat and simmer for about 2 hours, remove fo am occasionally. Then drain.

Rice Parmigiana style

Braise shallots in 30 g of warm butter for 2 minutes, add rice and toss briefly. Let roast slightlly, stirring once in a while with wooden spoon. Pour in white wine, let thicken, then add some chicken broth. Let simmer, stir occasionally adding more and more broth. Take off heat after 15 minutes. Add 20 g butter und 10 g parmesan and let stand covered for 4 minutes. Eventually stir in 20 g butter und 10 g parmesan until risotto is cre amy. Season to taste.

Rigatoni Amatriciana

Braise shallots in warm olive oil for 2 minutes, add pancetta and toss briefly. Let roast for 3 minutes, stir occasionally with wooden spoon. Pour in white wine, allow to thicken almost completely. Add tomatoes, salt. sugar, pepper, basil leaves (important: let only cook for 20 minutes, then remove it, otherwise sauce will get bitter) and saffron. Add water. Bring to a boil, remove fo am, then let simmer covered (low heat) for about 70 minutes. Season to taste. Cook the maccheroni in salt water “al dente“. Then mix with the sauce.

Pour risotto in the middle of warmed plates. Put maccheroni on top, pour sauce around and sprinkle with parsley and pecorino.

Friuli Isonzo Bianco Flors di Uis ’05
Vie di Romans, Friaul-Julisch Venetien, I.G.T.


Hand-rolled rice noodles with prawns, bottarga and tomatoes

Hand-rolled rice noodles with prawns, bottarga and tomatoesClick For Larger Image







Ingredients (serves 4):

40g Venere whole grain rice, finely ground
60g flour
1 egg
2 cl olive oil, extra vergine

for the sauce:
120g tomato concassé (cherry tomatoes, skinned, seeded and finely diced)


4 cl olive oil, extra vergine
1 Tbsp. Parsley, finely chopped
salt, pepper
12 prawns
6 Tbsps. olive oil, extra vergine
100g bottarga (roe of sea grayling from Sardinia)

chervil and olive oil to garnish


PREPARATION

For the pasta dough, sift rice and flour into a bowl. Mix the egg with a pinch of salt and the olive oil, beat into the mixture, knead for 10 minutes until dough is smooth. Let rest for one hour. Roll out thinly, cut into 5 cm-squares, wrap around chopsticks, press slightly, remove and allow to dry. Cook 'al dente' in salt water, drain, add a few drops of olive oil and let cool to lukewarm. Mix ingredients for sauce and season to taste. Prepare and dereine prawns, fry tails in olive oil. Add salt and pepper. Mix with noodles and sauce, arrange on plates and spread thinly sliced bottarga over it. Garnish with chervil and olive oil.

TdF Chardonnay ´00
Ca´ del Bosco, Lombardei, D.O.C.


Goose liver risotto with lime and Norcia truffles

Goose liver risotto with lime and Norcia trufflesClick For Larger Image







Ingredients (serves 4):

200g Carnaroli rice
1 shallot, finely chopped
4 Tsps. melted butter
8 cl Verduzzo di Ramandolo
1 l bouillon
lime juice
8 cl cream
grated peel of 2 limes (unwaxed)
40g truffle segments, thinly sliced
salt, pepper to taste
100g goose liver
20g butter
320g goose liver, 4 slices
40g Norcia truffles, sliced
salt


PREPARATION

Carefully trim goose liver (room temperature), once or twice strain through a fine sieve, mix with the melted butter and chill. Cook shallots in melted butter until transparent, add rice and toss briefly. Leave to stand for 3 minutes, then stir in Verduzzo. Bring to boiling. Boil rapidly till mixture is reduced some and then add some bouillon. After ca. 10 minutes pour in lime juice, then add cream, truffle segments and lime peel. Let simmer, again and again fill up with bouillon. Cook and stir for 15-17 minutes until risotto is creamy. Let stand for about 2 minutes. Before serving, add chilled strained goose liver in small bits and salt to taste. For side-dish, fry goose liver in a coated pan without fat over high heat, turning once. Season to taste, arrange with the risotto and garnish with truffle segments.

A.A. Gewürztraminer St. Valentin ’06
Cantina Produttori San Michele Appiano, Südtirol, D.O.C.


Wild garlic risotto with glazed scallops

Wild garlic risotto with glazed scallopsClick For Larger Image







Ingredients (serves 4):

200g Carnaroli rice
4 Tbsps. melted butter
1 shallot, finely chopped
8 cl white wine
1 l hot vegetable bouillon

or the mascarpone cream:
100g wild garlic
500g mascarpone



for the side-dish:
balsamico
native olive oil
2 leaves of wild garlic, finely chopped
8 scallops
salt


PREPARATION

Purée wild garlic with mascarpone in a mixer, strain through a fine sieve and chill. Cook shallots in butter until transparent, add rice and toss briefly. Let stand for 3 minutes and then add the white wine. Boil until mixture is reduced, add some vegetable bouillon. Let simmer and keep adding bouillon. Cook and stir for 15-17 minutes until risotto is creamy. Let stand for about 2 minutes. Before serving, add chilled wild garlic cream in small bits. Season to taste. Halve the scallops. Brown in little olive oil, each side for 1 minute, season and arrange on risotto. Add a few drops of balsamico and olive oil on top. Garnish with wild garlic.

Friuli Isonzo Rive Alte Sauvignon ’05
Ronco del Gelso, Friaul-Julisch Venetien, D.O.C.


Ricotta soufflé "Allegra 2003" with cedar sauce (Calabrian citrus fruit)

Ricotta soufflé Click For Larger Image







Ingredients (serves 4):

2 egg yolks, 40 g sugar,
1 pinch of grated cedar fruit peel (untreated)
80 g ricotta, strained through a hair sieve
3 egg whites
30 g sugar
butter and sugar for the molds

For the sauce: 75 g sugar
juice of two cedar fruits
grated peel of two untreated cedar fruits
1 dl white wine
1 Tsp. fresh ginger, finely cut
2 thinly-sliced cedar fruits to garnish


PREPARATION

Mix egg yolks, sugar and grated peel until cre amy. Strain the ricotta through hair sieve and add to mixture. Beat the egg whites some, add the sugar and beat until stiff. First add one third of the whipped egg white to the mixture, then carefully add the rest. Grease four soufflé molds with butter and sprinkle with sugar. Fill them to about three-forth with the ricotta mixture. Put the soufflé into warm bain-marie (water bath) and bake 18-20 minutes in the oven at 180 degrees Celsius. For the sauce car amelize the sugar in a pan until golden-yellow and then add the cedar juice. Pour in the white wine, add finely-cut ginger and the grated peel and boil down to a slightly cre amy sauce. Prepare cedar fruit slice on plates and cover with the sauce. Turn the soufflé out of the mold onto the plates’ center.

Trento Giulio Ferrari ’97
Ferrari, Trentino, D.O.C.


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