OUR RECIPES

Culinary Inspiration

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RISOTTO MUSHROOMS & TRUFFLE

INGREDIENTS

Carnaroli Rice: 320g

Porcini Mushrooms: 300g

White or Black Truffle: to taste

Vegetable stock: 1 Liter

White dry wine: ½ glass

Onion: 1

Unsalted butter: 60g

Fine grated Parmigiano Reggiano: 60g

Black Truffle oil: 2 tsp

Salt & Pepper: to taste

PREPARATION

Cook the sliced mushrooms in a hot pan with butter and oil until brown and set aside.

Soften the onion and add rice, stiring for 60 seconds until shiny.

Pour in the white wine until absorbed, add warm broth one ladle at a time while stirring.

Add the mushrooms when half-cooked and stir adding butter and Parmigiano Reggiano.

When rice is creamy, add black truffle oil, salt and pepper.

Finish with brown mushroom and finely sliced black truffle.

PORTION: 4 pax

TIMING: 15-20 minutes preparation, 20-25 minutes cooking time.

SUGGESTIONS: Carnaroli Rice brand "RISO GALLO", White dry wine brand "PENGUE", Black Truffle oil brand "SABATINO", Parmigiano Reggiano aged 12 months.

RECOMMENDATION: to be paired with a full-body red wine such as BAROLO.

One of the best expression of Risotto in the North of Italy.

Mediterranean classic with Filipino touch.

SUGGESTIONS: Extra Virgin Olive oil brand "DAVIA", Balsamic glaze IGP Modena brand "Monari".

RECOMMENDATION: to be paired with a delicated white wine like Vermentino.

GLAZED CHILI BURRATA WITH CALAMANSI

INGREDIENTS

Burrata: 250g

Fresh cherry tomatoes: 250g

Calamansi: 2pcs

Extra Virgin Olive oil: 2 tbsp

Red chili: 1 small piece

Balsamic glaze IGP Modena: drops to taste

PREPARATION

Slice the tomatoes and arrange them on a serving plate. Season with sea salt and black pepper.

Place gently the burrata in the center.

Combine the juice of one calamansi with Extra Virgin Olive oil and add the sliced chili and two drops of balsamic glaze.

Finish dressing with the juice generously over the burrata and tomatoes.

Garnish with a drizzle of Extra Virgin Olive oil, basil leaves, balsamic glaze drops and serve with crusty italian bread.

PORTION: 3 pax

TIMING: 10 minutes preparation.

The elegant and refreshing truffle flavor drink.

SUGGESTIONS: Truffle Drizzle brand "SABATINO", Prosecco BRUT rose' dry brand "Volli".

RECOMMENDATION: to drink solo or to be paired with dark chocolate and creamy pistachio desserts.

INGREDIENTS

Vodka: 45ml

Truffle Drizzle: 1 tsp

Orange or Tangerine juice: 30ml

Prosecco dry rose': 90ml

PREPARATION

Pour in iced Vodka and the orange juice.

Stir well before adding the Truffle Drizzle.

Top with cold Prosecco rose' and garnish with a cherry.

PORTION: 1 pax

TIMING: 2 minutes preparation.

TRUFFLE SPRITZ PRESTIGE

INGREDIENTS

Rigatoni: 320g

Eggplants: 600g

Whole Peeled Tomatoes: 500g

Salted Ricotta or Firm Sheep Feta: 130g

Garlic: 2 small slices

Basil: to taste

Extra Virgin Olive oil: to taste

Grana Padano: to taste

Salt: to taste

PREPARATION

Chop the eggplants and let dry from water.

Fry the eggplants and drain the oil or use an absorbent paper.

Prepare a pot with garlic and oil, when enough hot add tomatoes while gently crushing it. Add salt and basil and cook for 15 minutes.

Add the eggplants and salted ricotta.

Cook the pasta al dente with abundant salted water.

Remove the water and transfer the pasta in a stir-fry together with sauce, eggplants and a drizzle of Extra Virgin Olive oil.

Season with fine Grana Padano e fresh basil.

PORTION: 4 pax

TIMING: 30 minutes preparation, 30-35 minutes cooking time.

The Sicilian Tradition in a simple recipe.

SUGGESTIONS: Rigatoni brand "PALLANTE", Whole Peeled Tomatoes brand "DAVIA", Extra Virgin Olive Oil brand "DAVIA".

RECOMMENDATION: to be paired with a Sicilian wine such as NERO D'AVOLA.

PASTA ALLA NORMA