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Recipes

  • Nuggets of monkfish with grappa Nardini on cream of cannellini beans and crispy pork cheek Recipes

    Nuggets of monkfish with grappa Nardini on cream of cannellini beans and crispy pork cheek

    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.
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  • Summer recipes: home-made vanilla and grappa ice cream Recipes

    Summer recipes: home-made vanilla and grappa ice cream

    Have 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 Cookingcakeshow
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  • Muffin with strawberries, coconut and Grappa Nardini Recipes

    Muffin with strawberries, coconut and Grappa Nardini

    Muffins  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.

    Ingredients:

    300 gr  flour

    2 eggs

    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

    Preparation:

    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

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  • Tasty recipes: guitar spaghetti with salmon and Grappa Nardini Recipes

    Tasty recipes: guitar spaghetti with salmon and Grappa Nardini

    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.

    Ingredients

    500g fresh guitar spaghetti

    200g smoked salmon, cut in small pieces

    250ml heavy (double) cream

    100g butter

    1 shotglass of Nardini Bianca

    Salt and pepper

    Preparation

    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.

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4 Artikel