Pearl Barley with speck and apples
Chunks of grapes cheese and pistachios
Ingredients for 6 persons:
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16 stalks of white grapes (Italy) thick and crispy
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80 g of roasted and salted pistachios
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80 g of sweet gorgonzola
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80 g of cheese spread
Proceedings:
Take a bunch of grape berries rather large, sweet and crunchy, then wash, remove 16 grains of the same size and pat dry with a clean cloth.
In a bowl, mix the sweet and creamy gorgonzola with Philadelphia until you get a smooth cream. Take pistachios roasted and salted, then shell them and chop coarsely with the help of a mixer. Helping you with your fingers, pass each grape grape in the cream cheese to cover it completely, then lay them in a small bowl in which you will place the chopped pistachios; Turn the bowl containing the berry so as to cover it entirely and evenly chopped pistachios without touching it with your fingers.
Transfer the pieces of grapes in a container with a lid and place in the refrigerator for at least a couple of hours before serving.
Ingredients for 6 persons:
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200 g pearl barley
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20 g butter
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3 tablespoons of vegetable oil
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150 g speck cut into strips
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2 apples
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1 generous glass of wine
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Abundant grated parmesan
Proceedings:
Put the barley in the bathroom during the night. Fry the finely sliced onion in a knob of butter and a drizzle of vegetable oil, add the Speck and cut into thin strips (julienne type). Add the peeled and sliced apples and cook for 3 minutes, then pour the barley dry, the mescoliare for good to the mixture and pour in the wine. Cook over high heat until the wine is completely evaporated. Lower the heat and cook wetting our orzotto with the broth. When the barley has reached the desired consistency (about 40 minutes after the evaporation of the wine) the mantechiamo with butter and parmesan cheese.
Ingredients for 6 persons:
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The juice of one lemon (filtered)
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500 grams of carpaccio of salmon trout
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2 apples Golden Delicious
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1 Onion
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Extra Virgin Olive Oil
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Salt / Pepper
Proceedings:
In a large baking dish you have our trout fillets made carpaccio. In a smaller bowl combine the lemon juice, a tablespoon of olive oil and a pinch of salt. Mix vigorously and then pour it all over the fillets well lying. Clean up the onion, cut it into four pieces and put it to soak in warm water, vinegar and salt for about 10 minutes. Take apples, peel, cut them into slices and have the center of each plate. At this point gently raise trout fillets for overlap to apples covering them as much as possible. Now cut the onions into thin rings well dried and scatter them over the carpaccio. In the pan that housed the carpaccio mix the sauce was a little olive oil, and pour it over the onions.
Ingredients for 4 persons:
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300g di rise Venus
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150g cheese
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1 apple Golden Delicius
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2 green celery hearts
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50g walnut kernels
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extra virgin olive oil
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salt and pepper
Proceedings:
In a saucepan, boil the rice, drain and cool under cold water or mixing it with the best ice cubes. Once the cold season with three tablespoons of extra virgin olive oil. Dice the apple and cheese, then cut in small washers celery with its leaves, and chop the walnuts. Combine all ingredients in a bowl, mix them with the rice and add more oil to piacere.È good to wait a few hours before consuming our rice, so as to allow good mix all ingredients.
Carpaccio of salmon trout
Venus rice salad, apples and cheese
Starters
Following you will find our tasty recipes with fruits and vegetables:
Chunks of chicken with grapes
Baskets of pears with crispy prosciutto
Ingredients for 4 persons:
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300g of chicken breast
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50g taleggio cheese seasoned
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some white grapes
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extra virgin olive oil
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half a glass of white wine
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salt and pepper
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150g greek yogurt
Proceedings:
Cut the chicken breast into thin slices, as a veil. Drawn from each slice of the rectangles height equal to that of the grape, place meat on a thin slice of taleggio cheese, the grape clean and close the roll with the help of a toothpick. Pepper the outside thoroughly. In a saucepan heat the oil well, then cook on each side of the chicken rolls. Season with salt and bring to a boil. Put in hot meat on a dish and stir the gravy remained with yogurt, sprinkle the bites and serve.
Ingredients for 4 persons:
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200gr di prosciutto crudo
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400gr di stracchino
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2 pere williams
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semi di zucca
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miele
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pepe
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succo di limone
Proceedings:
Diced pears and put them to marinate with lemon juice. Lined the muffin tins with slices of ham. Remove some fat from slices generously and let them overhang from the molds. In fact, cooking withdraw a lot and if you put it a little and you'll get baskets very small and difficult to farcire.Bake for ten minutes at 200 ° stencils with ham. It may take a few minutes more or less, make sure that you do not burn. Remove from the oven and let them cool, then sformateli and fill each with the soft cheese, pears and pumpkin seeds. Complete with ground pepe. Make warm a jar of honey in a double boiler to make it liquid and sprinkle generously on baskets just created.