— Chef: together with the tasting session of moscato d’asti vintage 2015 le lucciole tosti Fabrizio Amerio suggests

RISTORANTE STAZIONE


Chanterelles (or girolles) salad with soft cow cheese served on a julienne of lettuce and black truffle with extra-virgin olive oil.

Recipe for 4:
120 g chanterelle or girolle mushrooms
160-180 g soft cheese
80-100 g lettuce
30-40 g black truffle
4 tablespoons of Taggia olives extra-virgin olive oil
Cervia sweet salt to taste

Clean and slice the mushrooms into thin strips with a knife, dice the cheese and display everything on a serving dish (or 4 individual plates), laying it in a mound on the julienne of lettuce, dress with Taggia olives extra-virgin olive oil, add salt and top with thin slices of truffle.

Morozzo capon all’Asti Spumante

Recipe for 6-8:
1 Morozzo capon
½ blond onion
3 carrots
1 stick of celery
1 bottle of Asti spumante
1 bunch of Moscato grapes from the latest grape harvest
Salt
1 teaspoon of cornstarch

Remove the feathers, if any, and pass the capon over the flame, remove the giblets, wash and dry thoroughly, cut open the back but leave the bone in, place on an oven tray and rub down with extra-virgin olive oil, add the vegetables and a rosemary sprig, sprinkle coarse salt inside, brown it in the oven at 190°C for about 30 minutes, bathe with Asti spumante and cook for another 10 minutes, then lower the temperature to 120-130°C and continue for another 90 minutes, covered. Remove from the oven, cut into portions and arrange them in a pyrex dish, adding half of the gravy after straining it, then put back in the oven at 180°C for another 15 minutes. Serve garnished with the bunch of Moscato grapes and spoon over the rest of the gravy thickened with the cornstarch.


RISTORANTE STAZIONE
Piazz.le G. Manzo, 6
Santo Stefano Belbo (Cuneo) – Italy
Tel: 0124 844233
www.ristorantestazione.com

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