Layered cake made with puff pastry and cream cheese (mascarpone), quince apples and sweet polenta flavored with Amarone grappa..
Mascarpone cream ingredients:
300 gr. cream cheese
150 gr. liquid cream
100 gr. egg white
50 gr. refined sugar
Process:
Whip the cream and slowly add it to the mascarpone. Wisk the egg whites with the sugar and combine with the mascarpone and cream. Cool off in the refrigerator.
Polenta flavored with Grappa ingredients:
700 gr. milk
30 gr. ground yellow flour
Lemon peel
Salt
Vanilla
50 gr. Amarone grappa
60 gr. refined sugar
20 gr. Grappa “La Quaranta”
Process:
Combine all the ingredients (with the exception of the 20 gr. of grappa “La Quaranta”) in a cooking pan, stir well and boil for 5 minutes.Blend the polenta using a mixer and adding grappa “La Quaranta”
Poor a wooden spoon of polenta (previously cooled) in a soup dish, add a tablespoon of mascarpone cream and slices of quince apples. Lay the puff pastry on the top and continue the process forming a layered cake.
Add the powder sugar and serve.
grappa El Cào and sugared nuts.
Recipe for 12 servings:
350 gr. butter, 350 gr. sugar, 350 gr. white flour, 350 gr. hazelnut
flour, Cinnamon and vanilla flavoring, 3 eggs, 3 yolks, Blueberry jam, 200 gr. cream, 1 tablespoon of powder sugar, ½ cup of “Grappa El Cào”, 200 gr. ground hazelnuts, 100 gr. refined sugar, Powder sugar, 12 mould greased and floured.
Process:
Combine sugar and butter and whip until creamy. Add the eggs, the cinnamon and the vanilla flavoring. Slowly add the white and the hazelnut flour and stir until well blended. Fill 12 moulds (previously greased and floured) adding a teaspoon of blueberry jam at the center. Bake for 40 minutes at 375° F. Filling. Whip the cream and the powder sugar and combine with “El Cào Grappa”. Sugared Hazelnuts. Melt 100 gr. of sugar in a pan adding 3 tablespoons of water. Stir until dense and add the groundnuts. Cook until the nuts are sugared. Serve warm adding whip cream, garnish with sugared nuts and powder suga..
Rice with duck and rosemary flavored with grappa La Quaranta.
Ingredients:
500 Rice, 350 gr. duck breast, 30 gr. Parmesan cheese, Rosemary, 1 bay leaf, Olive oil (extra virgin), “Grappa La Quaranta”, Red wine, Broth, Round pepper.
Process:
Chop the breast into small pieces. Toss in a pan with olive oil and a bay of leaf adding plenty of “Grappa La Quaranta”. In a different pan brown some onions with olive oil, add the rice, let it brown adding a cup of red wine. Once the wine evaporates add the broth and before cooking is completed add the breast and chopped rosemary. Add butter, Parmesan cheese, and pepper. Serve with a drop of olive oil and decorate with rosemary leaves..
Rice flavored with grappa Vera di Clinto, raisins, hazelnuts and pine seeds.
Ingredients:
350 gr. rice (vialone nano), Sultana grape or wine grape, 80 gr. ground hazelnuts, 80 gr. ground pine seeds, 100 ml “Grappa Vera di Clinto”, Vegetable broth, Olive oil (extra virgin), Salt, Pepper.
Process:
Toss the rice in a pan until warm. Slowly add the broth (previously boiled for 1 hour) and stir until dense and creamy. After 7 minutes add salt and two tablespoons of olive oil.
Cook for about 10 minutes. Add hazelnuts, raisins and pine seeds. A couple of minutes before reaching desired cooking time remove from the stove and sprinkle with olive oil, parmesan cheese and 2/3 of the “Grappa Vera di Clinto”. Serve sprinkling the left over grappa. Add pepper and a drop of olive oil..
Cassata Siciliana ice cream with Grappa
1000gr Ingredients:
Milk 465gr., Cream 125gr., Pasta cassata Mandarin 100gr., Sugar sucrose 100gr., Grappa "El Cao" 25gr., Skim milk powder 30gr., Ricotta 60gr., Dried glucose 25gr., Base 100 70gr.
Process:
In an electric ice cream maker insert the following quantities for 1 kg of ice cream.
While the ice cream has begun to thicken, add the fresh ricotta, to thicken the same.
When everything is well mixed, add small pieces of cedar, orange, mandarin and lemon candies.
Serve immediately.