Cook pasta according to package directions until al dente and drain. In the meantime, peel and finely chop shallots and garlic. Pluck the rosemary from the twig. Heat the Monini CLASSICO olive oil in a pan and sauté the shallots and garlic. Add the rosemary. Pour in polpa and simmer briefly. Finally, season with salt … Read more
For the bean salad with watercress prepare a marinade of apple cider vinegar, salt, pepper, linseed oil and a little water. Empty the beans from the can and rinse them a little. Wash the watercress well. Finely chop the onion. Put the beans in a bowl, add finely chopped onion and watercress and mix with … Read more
For the rose petal risotto, bring the vegetable soup to a boil. Finely chop the shallots. Cut off the bitter white base of the rose petals. Save a few petals for decoration, cut the rest into fine strips. Heat olive oil in a saucepan and sauté shallot pieces. Add rice and continue to sauté until … Read more
For the pickled goat cheese with salad bouquet, finely dice shallots, chop garlic and fresh herbs, mix with all the ingredients of the marinade, pour over the goat cheese and let sit for an hour. Arrange the cleaned salad pleasingly on the plates, add the pickled goat cheese and drizzle the marinade over the salad.
For the Jerusalem artichoke jelly cake, wash the carrots and Jerusalem artichoke tubers, dry them, peel them and grate them finely. Likewise the orange, whose peel is then grated and the juice squeezed out. Coarsely chop the walnut kernels. Mix the flour and baking powder. Separate the eggs, beat the egg whites until stiff, whisk … Read more
Place all ingredients in a bowl or on a work surface and work quickly by hand to form a shortcrust pastry. Cover dough and let rest in refrigerator for about 2-3 hours. On a floured work surface or between two baking mats, roll out dough very thinly with a rolling pin. Sweep off excess flour … Read more
For the horseradish spread, first cut radishes into fine sticks. Peel the onion and cut into small cubes. Cut chives into small rolls, grate fresh horseradish. Mix radishes, chives, onion and curd. Season the horseradish spread with horseradish, salt and pepper.
For the pickled sheep cheese, pat the cheese dry and cut into cubes. Peel the garlic cloves and cut into thin slices. Remove the stalk and seeds from the chili peppers and cut into thin rings. Pluck the rosemary needles from the stems. Roughly chop together with the sage leaves. Layer the cheese cubes and … Read more
Paprika e zucchini preparato con aceto Bring vinegar to a boil with salt, sweetener, spices and herbs. Cool the broth and season repeatedly. Rinse and clean the zucchini and peppers and cut them into coarse strips. Later, remove peel from onions and garlic and cut into quarters. Divide vegetables evenly into sealable jars and pour … Read more
For the rose punch, first warm the wine a little. Pour it over the rose petals until they are covered. Leave to infuse for at least 2 hours. If there is any wine left over, chill it. To serve, add the sparkling wine and any remaining wine to the rose punch. Sugar the rose punch … Read more