RESTAURANT LOCANDA FILOMARINO 500 gr flour 1/2 l Spumante Asti docg 4 egg whites 500 g sunroot (Jerusalem artichokes) 1 leek 150 ml light cream salt to taste 70 g octopus 70 g salt cod Beat the egg whites until they are stiff and put them aside. In a cold bowl, blend the sifted flour and...
RESTAURANT LOCANDA FILOMARINO1 filet of sole (150 g, ca. 5 oz.)6 fresh asparagus spearskataif dough40g Parmesan (grated) 50g butter salt, oil, lemon juice, to taste 5dl Asti DocgBlanch 4 of the asparagus spears al dente, pound the filet of sole to make it a little...
RESTAURANT IL CASCINALENUOVO 4 pigeon breasts 100 g of carrot-celery-onion 1 garlic clove 4 rosemary sprigs 8 thyme sprigs 10 g olive oil 400 ml Asti spumante 50 g butter salt and pepper Brown the breasts, pre-salted and peppered, in hot oil on both sides for 5 minutes then put aside. Keep warm. Add the...
RESTAURANT SAN MARCO Recipe for 6-8: 1.2 kg fresh trout already cleaned, 120 g olive oil salt and pepper fresh thyme leaves or chopped herbs 2 carrots 4 shallots 1 medium onion 8 garlic cloves 2 sage sprigs 3 bay leaves 150 g wine vinegar 350 g Asti docg, 70 g raisins, 100 g roasted pine nuts. Remove the skin and...
RISTORANTE LA CASA NEL BOSCO Recipe for 4: For the semolina: 1/2 litre milk 150 g sugar 1/2 vanilla bean 120 g durum wheat semolina 1 egg breadcrumbs olive oil for frying For the duck breast: 1 duck breast ( 600/700 g) 1 tablespoon Moscato docg raisins 30 g extra-virgin olive oil 300 ml Moscato d’Asti docg. For the semolina,...
RESTAURANT BELBO DA BARDON Recipe for 4: 8 Madernassa pears; 250 g sugar; 3 or 4 cloves; ½ stick cinnamon; 500 ml Asti D.O.C.G. Rinse the pears in water and bicarbonate and stand them in a pan, sprinkle them with ¾ of the sugar, the cloves and the cinnamon, add the Asti...
RESTAURANT IL CASCINALENUOVO 100 g egg white 100 g caster sugar 80 g icing sugar salt 100 g custard 50 g marrons glacé 100 g Asti Spumante 2 g gelatin 50 g whipped cream orange peel from 2 oranges 100 cl water Whisk the egg whites with a pinch of salt, gradually adding the caster sugar. When...
RESTAURANT LOCANDA DEL BOSCOGRANDE Recipe for 6: 3 salmon trout fillets 2 onions 2 carrots 2 sticks of celery 2 bay leaves 300 ml good quality white wine vinegar 500 ml Asti spumante pine nuts and raisins salt, pepper, extra-virgin olive oil to taste Clean and scale the fish then cut it into slices ¾ centimetre...
RESTAURANT "LA CIAU DEL TORNAVENTO" 1000 g Moscato d’Asti 1000 g sugar 100 g pectin Bring the Moscato to a boil, add sugar and pectin and simmer for 3 minutes. Dice the vegetables, cook them in water and sugar for 3 to 4 minutes, then cool in water and...