This is a cheffy dish that takes inspiration from old French classics. A recipe committed to satisfying the most luxurious and gluttonous palate, and definitely to save for a special occasion.

 

Chef’s tips: just a touch of this sauce can help you enrich many dishes, even a simple mussel stew served with crusty bread. And remember to serve it with a glass of the same Prosecco DOC used in the making.

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.

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!

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

1 large celeriac
1 tbsp olive oil
20 gr of butter
2 sage leaves
30 gr of toasted hazelnuts
1 truffle (or truffle oil)
Grana Padano to garnish
Gold leaves to garnish
Salt and pepper to taste
FOR THE PROSECCO DOC AND GRANA PADANO SAUCE
1 chopped shallot
2 sage leaves
20 gr of butter
120 ml of Prosecco DOC
60 gr of grated Grana Padano
250 gr of double cream
Salt and pepper to taste

Ingredients

5 medium squid (peeled and gutted)
About 350 gr of breadcrumbs
5 tbsp EVO oil
30 gr grated Grana Padano
1 bunch of parsley
1 small bunch of mint
1 small bunch of basil
1 small bunch of rosemary
1 lemon
2 garlic cloves
3 green courgettes
FOR THE FILLING
350 gr of clean squid
1 egg
1 tbsp EVO oil
1 tbsp of chopped parsley
2 tbsp of toasted breadcrumbs
25 gr of grated Grana Padano cheese
The zest of half a lemon
Salt and pepper to taste

Ingredients