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Rezepte: Prosecco 0.15 Millesimato



  • 1 lb. penne pasta
  • 3-1/2 oz. dry porcini mushrooms or 14 oz. fresh porcini mushrooms
  • 4 tbs. cream
  • 3-1/2 oz. Parmigiano cheese
  • 4 tbs. butter
  • 2 tbs. parsley
  • 1 garlic clove
  • salt and pepper
  • oil

Soak the dry mushrooms for approximately one-half hour. If using fresh mushrooms, chop finely without soaking. Fry the pressed garlic in oil and butter. Add the mushrooms, parsley, salt and pepper and cook for 20 minutes. Add the cream and mix until blended well. In the meantime, boil the pasta in slightly salted water until al dente. Drain. Add to the mushroom sauce and sprinkle with Parmigiano cheese. Serve immediately.


Use fresh Mussels which have been steamed with one glass of white wine.
Make a marinara sauce and proceed as follows: saute in 6 tablespoons of olive oil 2 tablespoons chopped garlic, 2 tablespoons chopped shallots, 1/2 teaspoon oregano and pepper. After 2 minutes, add the juice from the steamed mussels, the mussels and simmer for 2-3 minutes. Serve hot.



  • 8 slices smoked salmon
  • 1/2 cup heavy cream, whipped
  • 1 teaspoon prepared horseradish
  • 2 teaspoons fresh Beluga Malossol caviar
  • salt and pepper to taste
  • For the sauce: 4 tablespoons extra virgin olive oil, 1 teaspoon prepared mustard (mild), juice of half a lemon, salt and pepper to taste

Gently fold the prepared horseradish and the caviar into the whipped cream, season with salt and pepper. Place the slices of smoked salmon flat on the work surface, spread about two teaspoons of the caviar-cream mixture over them, then roll gently. For the sauce, blend the oil with the lemon juice, salt, and pepper. Mix well until frothy. Serve the salmon rolls on a plate, dressed with the sauce and, if you wish to give a more definite flavour, sprinkle with freshly-snipped chives.