Roast chicken might not sound very Italian but us too, have large varieties of chicken recipes, even if we don’t champion them often, they are a staple.
I did my best to elevate the humble chicken roast to a showstopper dish and apparently my family loves it! Deboned and stuffed with chicken and sausage meat mixture with nuts and caramelised onions, this chicken roulade is the perfect centrepiece to a family meal.
I’ve made a chicken gravy deglazed with Prosecco DOC Rosé, but you can use any white Prosecco DOC – it gives a nice hint of acidity to the sauce for a very balanced finish.
A simple yet refined risotto full of contrasts.
If you are a fan of Italian food and culture you might have heard the word baccalà as it is quite common in many areas of the country. Put simply, baccalà is salted cod, slightly different from stockfish which is simply air dried but unsalted. It was a way to preserve fish in the past but nowadays it is a proper and delicious ingredient in its own right.
Amongst the many Italian recipes using baccalà one stands out for me, the Venetian mantecato (literally means whipped). Here the salted cod fillets are desalted in running water, then cooked and whipped with cream and olive oil to a mousse-like consistency, which could be weird if you aren’t accustomed to it but I (like many others) find it absolutely delicious, especially if served as tradition requires, with toasted polenta.
Being this a traditional Venetian recipe, I couldn’t not pair it with a lovely Prosecco DOC and on this occasion I’ve used the renowned Mionetto brut. Mild acidicy, fruity notes and elegant bubbles, an undeniable great match with this briny fish recipe.
Trust me on this, you’ve got to try it, it is a must for all seafood lovers!
We all know potato gnocchi but have you tried them made out of sweet potatoes? They are fluffy, sweet and soft, perfect when paired with crunchy bitter leaves like radicchio, lightly braised in butter and served with smoked ricotta.
A recipe by Chef Danilo Cortellini, full of contrast that pairs beautifully well with a glass of fruity Prosecco DOC.
Ingredienti
2 big cauliflowers
1 small chopped onion
150 g grated Grana Padano PDO
2tbsp Extra Virgin Olive Oil
1 small bunch of thyme
2 garlic cloves
20 g unsalted butter
Salt and pepper to taste
Ingredients
200 g fresh strawberries to garnish
100 g almond crumble (or biscuit crumble)
Fresh basil to garnish
18,5 cl double cream
7 cl milk
25 g sugar
5 g vanilla
4 g gelatine leaves
50 cl water
200 g sugar
220 g ripe strawberries
100 g strawberry puree
20 cl Prosecco DOC Extra Dry
15 g sugar
8 g gelatine leaves
Ingredients
125 g 00 flour
75 gr polenta flour
100 gr butter, cubed
100 gr sugar
150 gr almonds, chopped in big pieces
1 egg yolk
½ vanilla pod (or a few drops of extract)
½ orange zest
½ lemon zest
30 cl Prosecco DOC Extra Dry
30 cl clementine juice
100 gr sugar
2 gr ice cream stabilizer (optional)
150 gr fresh ricotta
150 gr whipping cream
60 gr icing sugar
5 gr cinnamon
Basil leaves
Clementine segments
Ingredients
1 radicchio tardivo
1 radicchio di Castelfranco
1 bunch of rocket salad
1 bunch of baby spinach
40g Grana Padano ‘Riserva’ shavings
10g toasted walnuts
5g toasted hazelnuts
A pinch of salt
2tbsp extra virgin olive oil
1tbsp balsamic vinegar
1tsp clear honey
2 pears
50 cl di Prosecco DOC brut
100g sugar
1 cinnamon stick (optional)
1 orange zest
Ingredients
3 eggs
7,5 cl water
7,5 cl milk
60 gr butter
90 gr 00 flour
20 gr grated Grana Padano
A pinch of salt
4 egg yolks
10 cl Prosecco DOC Brut
40 gr grated Grana Padano
1 gr saffron
120 gr whipped cream
Salt and pepper to taste
Puffed Grana Padano rind – powdered
2 eggwhites
Grated Grana Padano ‘Riserva’ cheese
8 slices of crispy baked pancetta
