Rezepte: Prosecco Rosé 0.15
CAPRESE SALAD
FOR 2 SERVINGS:
- 2 fresh mozzarelle
- 3/4 tomatoes
- olive oil
- fresh basil leave
- Salt and pepper
Slice tomatoes and mozzarella, alternate tomato and mozzarella and basil leaves on a serving plate, season with the olive oil, salt and pepper.
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.
VEAL IN TUNA SAUCE
Ingredients for 12 servings: 1200 g butt tenderloin, ½ liter white wine celery stalk, 2 carrots, 1 onion, 2 cloves, 400 g tuna in oil, 12 anchovy fillets, 4 hard-boiled egg yolks, 4 lemons (2 squeezed, 2 thinly sliced), 1 cup extra virgin olive oil, 2 tbs. capers, 1 tbs. white vinegar.
Preparation: Let the meat marinate in the wine, celery, carrots, chopped onion and cloves for one day. Put the meat in the marinade and cook slowly (max 65°C) for about one hour. Remove from heat and let the meat cool in its cooking liquid. De-grease and filter the cooking liquid. Blend the liquid in a food mill with the tuna, anchovies, 1 tbs. capers and egg yolks. Dilute the sauce with lemon juice, and vinegar, and whisk in the extra virgin olive oil in a steady stream till a velvety sauce is achieved (similar to mayonnaise). Slice the veal thin and arrange in a serving platter in the following manner: spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over and decorate the rim of the platter with the sliced lemon.
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De Stefani Winery
Fossalta di Piave, 30020
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830 - 1200 / 1430 - 1800
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830 - 1200 / 1430 - 1800
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830 - 1200 / 1430 - 1800
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830 - 1200 / 1430 - 1800
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830 - 1200 / 1430 - 1800
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800 - 1200
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