Menu Tradizionale Menu di San Valentino

Traditional Menu


 

LAMELLE OF FIELD AND GOAT CHEESE
TO DIFFERENT TASTES

 

Ingredients (4 people )

160 g of field

2 young goat cheese

1  seasoned goat cheese

4 gherigli nut

1 bunch of chives

1 teaspoon juniper berries

q.b. extra virgin olive oil

q.b. salt and pepper

 

Preparation

Mix in a bowl with a spoon, a fresh goat cheese, a little oil, juniper berries and chopped a pinch of salt. In another bowl mix the other fresh goat cheese with finely tagliuzzata chives, salt and oil Have some slices of field fans on the plate.

Using two spoons form two gnocchetti elongated and fix it at the base of the range consists of field. Fill the pot with a medallion of goat cheese, gherigli nut wires and chives.

 

Wine recommended: Valtellina Superiore D.O.C. Grumello

 

 

 

PIZZOCCHERI FROM VALTELLINA

(noodles made of the buckwheat flour served with cabbage, potatoes butter and cheese)

 

 

Ingredients (4 people)

200 g di buckwheat flour

100 g white flour

300 g cabbage

150 g potatoes

250 g low-fat cheese from Valtellina

200 g  butter

3 garlics clove

water t.t

salt t.t

 

Preparation

Mix the two flours with salt and water, until the dough becomes smooth and velvety to the touch
Pull a sheet too thin and not obtaining the literally strips
Cut vegetables into pieces and cook in salted water for about ten minutes
Add the pizzoccheri and cook for other ten minutes
When cooked with a skimmer, remove from pan pizzoccheri and vegetables a little at a time, place in a pan and sprinkled with Casera cut into cubes
Repeat the process forming three or four layers
Season Finally, the fact brown butter with garlic cut into slices
The coasts are used mainly in summer, winter cabbage. In some localities it is used to add a few sprigs of sage or onion to butter.
 

Recommended wine: Valtellina D.O.C.

 

 

 

PANNED SALSICCIA
WITH MUSHROOMS

 

 

Ingredients (4 people)

4 sausages
150 g pore mushrooms
150 g Cantarelli
Parsley t.t.

Wine vinegar t.t.
Butter t.t.
Broth t.t.
Salt and pepper t.t.
boiled or roasted potatoes or polenta

 

Preparation
Peel and cut the sausages into regular pieces
Cook in a pan with vinegar fading it
Wet with broth, and once cooked, collect pieces of sausage
Possibly reduce sauce to desired consistency
Far, jump mushrooms in a pan with a little butter, seasoned with salt and pepper
Arrange on the plates with chunks of sausage and mushrooms accompany with polenta (corn meal) or potatoes

Salt with the sauce and garnish with some 'of minced parsley

 

Recommended wine: Valtellina Superiore D.O.C. Grumello

 

 

 

APPLE CAKE

 

 

Ingredients (4 people)

250 g white flour
250 g softened butter
250 g whole egg

250 g sugar
1 sachet of yeast cake
3 apples "Golden"
Icing sugar t.t.

 

Preparation

Mounting butter with the sugar
Add the eggs one at a time, alternating with the flour
Add the apples cut into cubes
Pour into cake and bake at 180 C for 40 minutes.

When cooked off from the mold, dust with powdered sugar and serve