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Rezepte: Prosecco Nature Millesimato

CHIPS

INGREDIENTS 4 servings 

  • 8 medium potatoes, peeled and sliced paper-thin 
  • 1 tablespoons salt 
  • 1 liter vegetable oil for deep frying 

Preparation: 20 m 

Cook: 20 m 

Place potato slices into a large bowl of cold water, drain and rinse them. Heat oil in a deep-fryer or a large frying pan until it reaches about 350° to 375° F (177° to 190° C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with desired salt.

GRILLED LARGE SCAMPI

FOR 4 SERVINGS:

  • 20 large scampi (200 gr. each) 
  • some flour 
  • 200 gr. of extra virgin olive oil 
  • 1 lemon 
  • salt 

Open the scampi, flour them, oil them and add the lemon juice and salt. Put them on a hot grill, as soon as they start to brown turn them over and oil them again and put some lemon juice. Continue like this for 4 or 5 minutes.  Serve with green salad and lemon quarters.

CUPCAKES

Ingredients for 20 cupcakes 
2 cups flour 
1⁄2 teaspoon salt 
2 teaspoons baking powder 
1⁄2 cup butter, softened 
3⁄4 cup sugar 
2eggs 
1 cup milk 
1 teaspoon vanilla 
1 cup Prosecco Nature 

Preheat oven to 375f or 150°C; line muffin cups with papers. In a bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time and mix. Whisk together flour (mixed with baking powder and salt), alternating with milk beat well; stir in vanilla and Prosecco Nature. Divide evenly among cups and bake for 18-20 minutes.

For the frosting:  
1 cup Prosecco Nature 
1 cup of butter softened 
2 cups confectioners' sugar  
Pastel dragées 

Make the frosting: Place 1 cup of Prosecco Nature in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. In a bowl cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Prosecco Nature and mix well. Frost the cupcakes and decorate with pastel dragées.