The savory taste of monkfish and the unmistakable flavour and aroma of grappa Nardini pair up in this recipe by food blogger Stefano De Gregorio. Ingredients for two persons: 200gr of filet of monkfish 150gr of cannellini beans, precooked pork cheek, slices extra virgin olive oli grappa Nardini rosmary garlic maldon salt Preparation: 1. cook the cannellini beans with rosemary, one clove of garlic and extra virgin olive olil and a pinch of salt, for 10 minutes in a saucepan; 2. in the meantime, fry the thin slices pork cheek in a frying pan until crispy, then set aside on absorbent paper to drain. 3. with an immersion mixer blend the beans to a cream and add extra virgin olive oil and some cooking water if needed; 4. in a frying pan add some extra virgin olive oil and quickly sear the pieces of cleaned monkfish, adding grappa Nardini in the final moments; 5. arrange on plates, using the cream of cannelloni as a base, topped by the nuggets of monkfish and then with pieces of crispy pork cheek; 6. garnish the plate with a drizzle of olive oil and flakes of Maldon salt, garnish with a sprig of rosemary.Weiterlesen
Summer recipes: home-made vanilla and grappa ice creamHave you ever dreamed of making ice cream at home but you are not a master ice cream maker? Don’t worry, if you have a bit of patience to follow the step by step directions of our passionate food blogger Livia, you can make this delicious summery recipe similare to a pastry cream but harks back the traditions of Italian gelato and for sure a great choreographcal effect that will delight your guests, and you too. Ingredients ( for 4 cones) : 100 ml milk 200 ml fresh cream 80 gr sugar 3 egg yolks 1 tablespoon of Nardini “Aquavita di Vinaccia” Grappa 1 vanilla pod 50 gr chocolate Preparation: 1. place milk and the vanilla pod in a pan; the vanilla pod should be slit along the length to release its flavour, and slowly bring to a boil; 2,. in a bowl unite the egg yolks and sugar and mix with a whisk until it becomes a light and fluffy cream; 3. remove the vanilla pod from the warm milk and add the yolk and sugar mixture, mixing gently; 4. heat the mixture gently in a double boiler for 18 minutes, then whisk briskly, set aside and let cool completely; 5. in the meantime prepare the cones : take baking paper and roll it in the form of a cone, make sure the point is closed well with the aid of some scotch tape; 6. prepare the chocolate that will be used as a garnish by melting in a double boiler; 7. pour the chocolate inside the point of the cone and spread on the inside of the cone, creating a netlike design; 8. repeat operation for the other 3 cones; 9. put the cones in the refrigerator for a few minutes until they solidify ; take the cooled egg and sugar mixture, add grappa and cream and mix gently; 10. now pour mixture into the cones, when they are full, let them rest in the refrigerator for 3 hours; 11. take the cones out of the fridge and remove paper from each one; 12. place the cones upside down on a plate, garnish with whipped cream or chocolate shavings; 13. the cone with vanilla ice cream and grappa Nardini are ready to serve. The author of the recipe Livia, 19 years old, from Rome has published her recipes in a blog for over two years, loves to cook, especially desserts. You can find her on her youtube channel or on her facebook page CookingcakeshowWeiterlesen
Muffin with strawberries, coconut and Grappa NardiniMuffins are gaining fame in Italy and around the world. Here is a twist on a typical recipe that reveals a heart of grappa and coconut.Weiterlesen
300 gr flour
125 gr of white yoghurt or milk
100 gr butter
200 gr sugar
2 tablespoons of dried coconut flakes
5 cl of Nardini grappa bianca
1 tablespoon baking powder with vanilla
300 gr fresh strawberries, cut in pieces
1. In a bowl, mix the flour, sugar, baking powder and coconut. In another bowl, mix the egg with melted butter, grappa and yoghurt.
2. Unite the two mixtures. Mix well.
3. Put 2-3 pieces of cut strawberries in the base of each tin, then add the batter. Tins should be 2/3 full.
4. Cover the batter with strawberry pieces.
5. Bake in preheated oven at 180° C for approx. 30 minutes.
There is a type of muffin for every taste. What do you think about this recipe?
About the author:
Meris is a food blogger who is really passionate about bakery goods. You can find her recipes on Vaniglia&Cannella
Tasty recipes: guitar spaghetti with salmon and Grappa NardiniWeiterlesen
Guitar spaghetti is a fresh, square-shaped pasta that gets its name from the guitar-like box (with strings) used to make it.
You can generally find it in Italian specialty shops. Alternatively use fresh (not dry) linguini.
500g fresh guitar spaghetti
200g smoked salmon, cut in small pieces
250ml heavy (double) cream
1 shotglass of Nardini Bianca
Salt and pepper
1.Place a third of the butter in a wok (or deep frying pan) with cream, salt and pepper and cook for five minutes on a low flame.
2. Add the glass of grappa and increase the heat for two minutes, then add the salmon and cook for another few minutes. Remove from heat. Cook the pasta in boiling salted water until al dente.
3. Drain and add to the mixture in the wok (or pan) and mix gently. If it is too thick, add a ladle of the water in which the pasta was cooked. Put the wok on the flame and add the rest of the butter and mix gently for one minute. Serve piping hot.