Precoche di donna Letizia - Recipe by Nicoletta Marrocco
INGREDIENTS For precoche - 2 eggs - 112 g sugar - 112 g oil - vanilla - 8 g baking powder - 350 g our For the custard - 4 egg yolks - 40 g flour - 100 g sugar - 400 g milk - zest of 1 lemon For syrup - alchermes liqueur - sugar PREPARATION FOR PRECOCHE DI DONNA LETIZIA custard In a bowl…
Pizza Dolce - Recipe by RED Academy
INGREDIENTS Sponge Cake - 250 g whole eggs (about 4 eggs) - 110 g sugar - 3 g lemon zest - 1 g salt - 150 g flour 150-160 W - 20 g potato starch Custard - 400 g fresh whole milk - 100 g cream - 150 g egg yolks (7-8 yolks) - 150 g sugar - 20 g cornstarch - 20 g rice starch - 2…
Bread at Montepulciano - Recipe by Luca Marzucca
INGREDIENTS - 1 kg stone-ground durum wheat flour - 70 g sourdough starter - 8 g dry yeast - 35 g salt - 15 g extra virgin olive oil - 800 ml Montepulciano d’Abruzzo wine preferably young, with alcohol content of at least 13% and intense color PREPARATION Combine all ingredients on a…
Lamb stew with a farmland chicory
RECIPE BY Berarducci Lidia FROM WINERY San Nicola - Pollutri INGREDIENTS FOR 4 - 4,42 lb. of lamb - 4,42 lb. of chicory - 1,1 lb. of tomato sauce - 3,52 oz. of parmesan cheese - 2 cloves garlic - extra virgin olive oil - salt and pepper PREPARATION Put extra virgin olive oil in a pan with two…
Truffle-flavoured tagliatelle with sausage
RECIPE BY Giuseppina Civitarese FROM WINERY Coltivatori Diretti - Tollo INGREDIENTS FOR 4 - 250g durum wheat flour - 250g all-purpose flour - 4 eggs - salt - 400g pig sausage - 300g mixed Champignon mushrooms - a spoonful of shaved Grana Padano cheese - a spoon of truffle favoured extra extra…
Pappardelle pasta with sausage and mushrooms
RECIPE BY Tiziana D’Alessio FROM WINERY SINCARPA INGREDIENTS FOR 4 For pasta - 300g pastry our - 100g durum wheat flour - 2 egg whites - 1 pinch of salt, water For seasoning - 4 sausages - 500g Champignon mushrooms - 1l fresh tomato sauce parsley - extra virgin olive oil - salt, chilli oil (if…