THE CULINERY OF PROSECCO

Prosecco Risotto

Serving for four people:

300 gr Rice
50 gr Parmisan
50 gr Butter
½ Onion
50 gr liquid cream
½ of broth
Salt
2 glass of Prosecco Brut or Frizzante

Grind the onion sauté it in butter. When the onion turns brown, pour the rice in the pan and leave it to flavor for a few minutes. Pour a glass of prosecco, a pint of salt, and cook it at low temperature.
Then store the rice as it cooks alternating the Prosecco and broth. Once the rice is cooked, add the liquid cream and the parmesan and leave it to rest for a few minutes. Serve at the table.

Bittersweet rabbits with Prosecco

Serving for four people:

1 rabbit of 1.5 kg
50 g lard
50 g raising
50 g pinenuts
1 lemon
a bunch of rosemary
½ bottle of Prosecco
Extra virgin olive oil
Salt
Pepper
3 bay leaves

Soak the rabbit cut into pieces in water and vinegar for half a day.
Remove it from the water, dry it and pass it into a non-stick pan to dry and brown.
make a bit with the lard and rosemary and melt it in an aluminum pan in the extra virgin olive oil.
Add the golden and dry pieces of rabbit to flavor, flush with the prosecco and bake 200 degrees for half an hour covered.
Check if the bottom is thickening, and add previously socked raising, peanuts, and lemon cut into thin slice and then into pieces.
Storing add salt and pepper, leave it uncovered until cooked; it must turn gold and brown almost caramelized.

Risotto with Provolone cheese and Prosecco

Serving for four people:

300 gr Rice
50 cl of Prosecco
100 gr butter
50 gr grattage parmesan
100 gr Smoked Provolone cheese
50 gr Buè marrow
Salt
Pepper
vegetable broth (carrots, celery, onion )

Melt half of the butter and brown the marrow for a few minutes
Add the rice and let it toast; sprinkle it with the prosecco and let it evaporate.
Add the hot broth little by little until cooked. Add salt and pepper.
Turn off the burner and add the remain butter and ptarmigan. At the end add the smoked Provolone cheese.

Risotto with Pineapple and Prosecco

Serving for four people:

250 g of Pineapples
350 g of rice
2 leek
30 gr of butter
1 glass of Prosecco
10 cl liquid cream
Salt
Pepper
50 gr grated Parmesan
vegetable broth (carrots, celery, onions)

Brown the chopped leek in a pan with the butter, add the rice, toast it and drizzle it with Prosecco.
Once the prosecco has evaporated add the diced pineapple. Mix well and add the cold broth little by little.
When the rice is almost cooked seasoned with salt and pepper and mix with liquid cream, cooking it for a couple of minutes. Turn the burner off and add Parmesan, garnish with a slice of pineapple.

Shrimp Bucatini and Prosecco

Serving for four people:

16 Shrimps
1 glass of Prosecco
2 cloves of garlic
lemon juice
50 gr of Parmesan
Extra Virgin Olive Oil
Salt
chili Pepper
parsley
vegetable broth (carrots, celery, onion )

Wash the shrimp and blanch them in the broth for a few minutes, drain them and leave the broth aside (we will use it to cook the Bucatini). Shell the shrimp and sauté them in a pan with Extra Virgin Olive oil, chili pepper and 2 cloves of garlic. Add the chopped parsley and lemon juice.
Lightly salt the shrimp, and cook it over moderate hit for a few minutes. Deglaze with Prosecco, let it evaporate, turn off the hit and add a glass of broth (where the shrimps have been boiled)
Once the Bucatini pasta is cooked in the shrimps broth, add them to the mixture prepared before and with the burner off add the parmesan.

Pork Escalope with Prosecco and Lemon

Serving for four people:

1 kg of Escalope
1 glass of Prosecco
a bunch of Parsley
1 clove of garlic
lemon juice
3 spoons of Extra Virgin Olive Oil
50 gr of Butter
floura
a ladle of vegetable or meet Broth
Salt
Pepper

Cut the meet into 1 cm thick slice. Flatten with a meat malate. Pass the slice of meet on the flour. Bland the parsley, garlic in a little bit of Extra Virgin Olive Oil and lemon juice.
Hit 40 gr of butter in a drizzle of olive oil in a pan, brown the escalope salt and pepper and remove them from the pan. Pour the sauce you prepared before with lemon parsley and garlic on top.
keep it warm.
Pour the Prosecco in the cooking pan and wait until it evaporates. Then add the meat broth and thicken it. Garnish the escalope with the sauce.

Prawns with Prosecco

Serving for four people:

20 Prawns
1 glass of Prosecco
30 gr of Butter
1 Shallot
1 cup of Bechamel
Salt
Pepper
vegetable broth

Prepare the vegetable broth, remove the vegetables and boil the prawns for about 10 minutes. Once peeled, leave them in the broth so as to flavor them and keep them warm.
In a saucepan melt the butter and let the chopped shallot wilt, pour the Prosecco and let it evaporate.
Salt and pepper and pour the sauce on top of the prawns.

Custard with Prosecco

Serving for four people:

5 egg yoks
½ liter of milk
a small cup of Prosecco
50 gr of flour
150 gr of sugar

Boil the milk with the Prosecco
whip in a bowl 5 egg yoks with 150 gr of sugar, add 50 gr of sifted flour, dilute with hot milk and put it back on the burner.
Cook it for two minutes after it boiled.