We love good food and authentic flavors. Through the recipes that follow, we introduce you to some of the most successful dishes we prepare when hosting friends at our house.
THE GOURMET TART (Donatella’s recipe)
- 10.5 oz. flour
- 4 eggs (2 whole and 2 yolks)
- 3.5 oz. sugar
- 4.4 oz. butter
- A pinch of salt
- 1 whole sachet of yeast
Put in a bowl flour, sugar, salt, yeast and stir;
add eggs and butter (not too hot) melted over low heat.
Mix all ingredients, mixing well, use about half the dough for the base of the cake spreading it well with a rolling pin; cover with about 12 oz of jam and completed your tart by using the remain dough in form of strips. Bake the tart in a preheated oven at 350 degrees for about 25 minutes.
THE COFFEE SEMI-FREDDO (recipe from Marcia Mango-Cn)
(For the zabaglione cream)
- 4 eggs (yolks only)
- 4 tablespoons sugar
- 6-7 tablespoons sweet wine marsala like GUIDOGIULIO or Marsala brand
- 14 oz. whipping cream
- Biscuits Pavesini or Lady Finger
- Coffee (preferably Italian coffee)
for Zabaglione cream:
Mix the egg yolks with sugar, add the sweet wine GUIDOGIULIO or Marsala and let thicken over low heat until creamy smooth and slightly dense. Whip the cream very gently until is somewhat stiff and add the zabaione cream. Cover the wall of you baking pan (one used for pudding) with pavesini or lady fingers soaked in coffee (also slightly sweetened), emptied the cream and cover everything with other pavesini or lady fingers also soaked in coffee.
Put in the freezer to harden and remove from freezer at least a half hour before serving.
TUNA MEATLOAF (recipe by Donatella)
- 9 oz. Of tuna
- 3.5 oz of grated Parmesan cheese
- 1.7 oz breadcrumbs
- 3 eggs
Put in a bowl tuna well chopped, add a little ‘nutmeg, eggs, Parmesan, breadcrumbs and mix all ingredients. Shape the entire mixture like a sausage and wrap it in aluminum foil on either side trying to close it well. Put it into a saucepan and cover with cold water, when it comes to a boil, cook it for about 20 minutes (we recommend turning your Tuna Meatloaf halfway through cooking. This operation is recommended to achieve even cooking. Let it cool and place in refrigerator. Serve cut into slices and covered with mayonnaise and stuffed olives.
GRATIN of ASPARAGUS
approximately 2 lbs of asparagus)
Cook the asparagus (not too much, try to avoid over cooking)
Place in a baking dish, cut into cubes;
add 3 tablespoons of oil, some pieces of butter and plenty of Parmesan cheese. Bake for 20-25 minutes at 320 and serve hot
POT ROAST with BARBERA Wine (typical Piedmont’s recipe)
- 1 bottle of Barbera Monferrato DOC
- 1 piece of beef of about 2lbs
- 1 onion
- 2 carrots
- 1 celery stalk
- 2 Fresh rosemary
- 2 bay leaves
- A bit of butter
- Extra virgin olive oil
- Salt and pepper
Place the meat in a pan with 2 tablespoons of oil and a bit of butter, cook on all sides in order for the meat to become a little brown in color, then add chopped onions, carrots, celery, sprigs of rosemary, ‘bay leaf and cover the meat with the Barbera. Cook on low heat for about 2 to 2.5 hours, by reducing the wine slowly, turn the meat occasionally. Towards the end of cooking, add salt and pepper. When cooked remove the meat from the pan and mix all the vegetables. Cut roast into thin slices and pour over the vegetables you previously slightly blended with a food processor.
RICE with BARBERA Wine (recipe from Louis Avigliana – To)
- 14 oz of Italian rice (Cannaroli, Arborio, Roma)
- Barbera wine
- 1 / 2 cup oil
- 1 onion
- Broth (beef or vegetable)
In a preheated saucepan sauté the onion with olive oil for a couple of minutes, add the rice, after a few minutes cover the mixture with Barbera wine and let it cook well over medium heat, gradually add the stock necessary to finish cooking after which proceed to the finishing touch by adding salt, a tablespoon of butter, 2 tablespoons of cream and parmesan cheese, mix gently and serve hot. Sprinkle with grated Parmesan cheese before serving.
MY AUNT’S RENATA CHOCOLATE MOUSSE (Recipe from Aunt Renata Cantavenna – Al)
- 6 egg yolks
- 4 tablespoons sugar
- 3 ounces of dark chocolate
- A little ‘milk
- 14 oz. cream
Beat the egg yolks with sugar until they are firm, melt the chocolate over low heat with milk, whip the cream. Combine all until well blended and let it cool.
Serve the mousse combined with our fresh Raisin Wine.
NOODLES WITH LARD AND BASIL (recipe from John Forio d’Ischia – Naples)
- 11 oz of Noodles
- 3 oz lard (pork bacon)
- 1.5 oz fresh basil
- 3 oz pecorino grated cheese
Work with the knife bacon, fresh basil and a pinch of salt to make a uniform mixture that you are going to heat in a saucepan over low heat until the dissolution of fat from the bacon.
Cook the noodles in plenty of salted water until al dente then drain and pour into the pan with the bacon and basil. Add a little ‘of the cooking water, stir over heat for two minutes and serve garnished with grated pecorino cheese.
EGGPLANT PARMIGIANA (recipe from Laura Forio d’Ischia – Naples)
- 4-5 eggplants
- 10 oz of fresh mozzarella
- Parmigiano Reggiano or Pecorino Romano cheese
- Oil seeds
Cut the eggplant into slices not too thin and without the peel and fry in plenty of vegetable oil.
On the side prepare a quick tomatoes sauce with garlic.
In a frying pan spread the fried eggplant in layers but cover each layer with sauce, mozzarella, Parmesan or Pecorino Romano cheese and basil leaves. Fill the pan and cook over medium heat for about 25-30 minutes.