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Rezepte: Prosecco Brut Millesimato

RISOTTO WITH PUMPINK AND RED RADICCHIO

FOR 4 SERVINGS: 

  • 1/2 lb (600 g) pumpkin 
  • 5 cups chicken or beef broth 
  • 4 tablespoons extra-virgin olive oil
  • 2 oz (60 g) butter
  • 4 oz (120 g) onion, finely diced
  • 1 1/2 cups (300 g) arborio rice
  • 3 oz (100 g) freshly grated parmigiano reggiano cheese
  • salt and pepper
  • 4 oz (120 g) red radicchio, cut in small pieces

Skin the pumpkin, remove the seeds, and cut into small dice. Warm the broth to a simmer.
Put 4 tablespoons extra-virgin olive oil in a saucepan, add onion and sauté until the onion becomes soft. Add the pumpkin, stir and add approximately 1/2 cup broth until the pumpkin is soft. Add the rice, stir for about 2 minutes. Add 1/4 cup broth, salt, pepper, and stir to evaporate. Stir continuously to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth. Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste. After about 10 minutes, add radicchio, and continue stirring and adding broth. After about 18 minutes, stir in the butter and the parmigiano reggiano cheese. The rice will be ready in about 2 more minutes.

FISH CARPACCIO

FOR 4 SERVINGS:  

  • 1 pound raw fish fillets, such as trout or sea bass 
  • 2 lemons, juiced 
  • 1 tablespoon olive oil 
  • 1 tablespoon capers 
  • 1 tablespoon whole red peppercorns 
  • salt, to taste 
  • minced fresh parsley leaves, to taste 
  • toasted bread 

Place fish in freezer for 10 minutes to facilitate cutting. With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk together the lemon juice and olive oil. Drizzle the dressing over the fish and sprinkle with the capers and peppercorns. Season with the salt and parsley. Serve with the toasted bread.

SEA BREAM COOKED IN SEA SALT

FOR 2 SERVINGS: 

  • 1 Sea Bream of about 450 g
  • 1 Rosemary sprig
  • 1 Kg (2.2 lb) Coarse salt
  • Extra virgin olive oil for seasoning

Clean the fish and rinse it. Lay some salt in the bottom of the oven dish to make a bed. Put the rosemary sprig into the belly. Add few drops of olive oil inside the belly. Close the fish belly so that when you cover it with salt, the salt will not go inside. Cover with salt. Pre-heat the oven at 180°C and then put the oven dish in the oven for about 45 minutes/1 hour. When you have freed the fish, put the fish onto a plate and enjoy it!