Ingredients
20g green asparagus
80g finely chopped onion
2 tablespoons of extra virgin olive oil
280g Carnaroli rice
200ml Prosecco DOC
1 litre vegetable or chicken stock
40g grated Grana
30g butte
salt and pepper to taste
a little pea shoots to garnish
Ingredients
250 ml of Prosecco DOC Brut
280 g of Carnaroli rice
10 g of grated Grana Padano cheese
30 g of onion (finely chopped)
30 g of unsalted butter
100 g of grated Pecorino Cheese
1.5 litres of vegetable stock
1 tbsp of extra virgin olive oil
1 garlic cloves
1 large lemon
1 small bunch of thyme
Salt and pepper (to taste)
Ingredients/h3>
15 cl Prosecco DOC Brut
12 rock oysters
2 fillets of smoked mackerel
280 g of Carnaroli rice
10 g of grated Grana Padano cheese
30 g of onion (finely chopped)
10 g of unsalted butter
1 litres of fish stock
3 tbsp of extra virgin olive oil
1 large lemon
1 small bunch of lemon balm
Salt and pepper (to taste)
When available and fresh, I often buy mussels in abundance, cook them and then freeze them in their cooking juices in portions so that I have the first 2 steps of the recipe always done in advance in my freezer.
Ingredients
500g of aubergine puree, drained and pat dry (about 1.5 kg raw)
250g of 00 flour
120g of grated Grana Padano
1 yolk
1 tbsp of dried oregano
Salt q.b.
FOR THE DRESSING
400g of cherry tomatoes
1 sprig of basil
2 garlic cloves, chopped
250g of stracciatella
Salt and pepper to taste
4 tbsp of extra virgin olive oil
Ingredients
150 ml of Prosecco DOC Rosé
400 gr of frozen red shrimps
1 pomegranate
300 gr of Carnaroli rice
10 gr of grated Grana Padano
30 gr of onion (finely chopped)
1 litre of prawns stock (made with the prawns heads)
Vegetables trimmings for the stock (onion, carrot, celery and more)
3 tbsp of extra virgin olive oil
Half lemon, zest
1 sprig of basil
Salt and pepper (to taste)
Ingredients
300 gr white crabmeat
60 ml Prosecco DOC
4 tbsp of extra virgin olive oil
2 garlic cloves
20 gr butter
200 ml of white fish stock (or a stock done with crab shells/trimmings)
1 red chili
Mix fresh hearbs (parsley, basil, dill)
1 lemon
Salt and pepper to taste
FOR THE PASTA
4 eggs
400 gr 00 flour
Extra flour to dust
Ingredients
1 SMALL CAULIFLOWER
30 GR OF UNSALTED BUTTER
1 SMALL ONION
2 TBSP FLOUR 00
100 ML CREAM
50 GR OF GRATED GRANA PADANO PDO
1 SPRIG OF ROSEMARY
20 GR TOASTED HAZELNUTS
2 GARLIC CLOVES
2 TBSP EVO OIL
SALT AND PEPPER TO TASTE
Ingredients
250g sugar
500ml water
1 Amalfi Lemon
250ml Prosecco DOC
fresh mint to garnish
