Whisk the goat cheese with some salt, pepper, minced chives very
finally and form some quenelles.
Make a vinaigrette mix in order: salt and pepper, oil and the
sieved raspberries. Set in a plate three or four slices of dried
cured beef (bresaola), the goat cheese, some blades of chives and
finally season the dried cured beef (bresaola) with the
(small cubes of Casera cheese battered in a buckwheat paste) from
Valtellina with plain salad
200 g white flour 00
100 g buckwheat flour
200 g Bitto cheese (aged
0,5 dl beer
0,1 dl grappa ( Italian
salt and pepper t.t.
300 g green salad
seed oil to deep fry
Mix the two flours adding salt and pepper. Add the grappa and the
beer and mix: then add mineral water always mix up to obtain a smooth
compound but not too hard, leave it rest for 30 minutes. Cut the
cheese in small cubes, put them in the mixture and mix.
Use two spoons and take a cube of cheese well covered in butter and
dip it in hot oil, leaving it cook until it assumes a beautiful brown
Drain the sciatt and serve on a bed of salad seasoned with a
of turkey with cream of mushrooms
400 g turkey lean meat
100 g wild mushrooms
50 g boletus mushrooms
100 g flour
2 dl cream
3 dl butter
2 dl white wine
50 g minced parsley
oil and butter t.t. to
salt and pepper
Cut the turkey meat to small lists not too big and flour it.
Pan-fry the meat with oil and butter, savour with salt and pepper
and wet with white wine, make evaporate.
Add the sautéed mushrooms, and the broth and go on with the cook.
At the end glaze with the cream and add the parsley.
Buckwheat cake with compound of bilberries
250 g creamy butter
250 g icing sugar
125 g white flour
125 g buckwheat flour
125 g chopped hazelnuts
125 g chopped almonds
½ yeast bag
a pinch of salt
Whip the butter with the sugar and add: the two flours, the chopped
hazelnuts and the chopped almonds little by little continuing to mix.
Add the yeast and the salt.
Finally incorporate the eggs one by one.
Put the compound in a deep round tin with butter and with flour and
cook in an oven preheated at 180 for 35/40 minutes.
Let the cake cool. Cut in a half with a saw toothed knife up to
obtain two disks.
Stuff with a compound of bilberry and dust with icing sugar.
Serve it with a soft part of cream and marmalade of bilberries.