Ingredients
12 green asparagus
12 baby courgettes with flowers
30 g of shaved Grana Padano cheese
2 tbs of extra virgin olive oil
1 bunch of fresh herbs and rocket salad
Salt and pepper to taste
4 egg yolks
7 cl Prosecco DOC Brut
25 g of fine grated Grana Padano Cheese
1 g of saffron
Salt and pepper to taste
Ingredients
300 g of risotto rice
100 cl di of vegetable stock
100 g of grated Grana Padano PDO
25 g of unsalted butter
6 cl of Prosecco DOC Extra Dry
10 green asparagus
30 g of onions
2 tbsp Extra Virgin olive oil
Salt and pepper to taste
2 tbsp of veg oil or clarified butter to fry
A warm and delicate dish by Chef Danilo Cortellini.
Ingredients
2 sea bream (about 500/600 g each) (previously frozen at -20 for 24h)
2 tbsp of pomegranate seeds
1 ripe avocado
20 g of toasted and peeled hazelnuts
2 tbsp of extra virgin olive oil
1 lemon
1 radicchio
1 sprig of basil
Salt and pepper to taste
200 ml of Prosecco DOC Rosé
100 ml of freshly squeezed pomegranate juice
25 g of sugar
Ingredients
Ingredients
1 aubergine
1 red pepper
2 courgettes
8 courgette flowers
1 sprig of sage
1 onion
1 l of vegetable oil to fry
Salt to taste
FOR THE BATTER
240 ml of Prosecco DOC
200 g of plain flour
2 egg whites (whipped until stiff)
A pinch of salt
OR
200 g tempura flour
300 ml of Prosecco DOC
FOR THE DRESSING
1 egg
250 ml of vegetable oil
1 tsp of mustard
20 ml of white wine vinegar
1 bunch of basil (about 40 gr)
1 lemon
Salt and pepper to taste
