Our cooking suggestions to enjoy our wines in your cousine!
18 jumbo shrimps
a handful of poppy seeds
Moscato d’Asti DOCG
To prepare the salty zabaione:
2 egg yolks
40 ml Moscato d'Asti Docg
a pinch of Pink Himalaya salt
A pinch of fresh pink pepper
For the strawberries:
30 small strawberries
Extra Virgin olive oil - few table spoons
a pinch of pink Himalaya salt
A pinch of fresh pink pepper
Recype by Paola Raso - NASTRO DI RASO: nastrodiraso.com
First prepare the salty zabaione.
You will need two pots to prepare it. The bigger one should contain the smaller one.
Start off boiling some water in the bigger pot , then insert the smaller pot in the big one. At this point add the egg yolks, Moscato d'Asti and the salt and pepper in the small pot and start whisking with an electric whisker until soft and fluffy.
Wash and peel the shrimps leaving heads and tails .
Place the shrimps in a small bowl full of poppy seeds in order to cover them and finally sautee the shrimps in a pan. Pour some Moscato d'Asti on the shrimps and let it evaporate. As soon as they turn pink take them out of the pan and set them aside.
Cut the strawberries, sprinkle a pinch of pink pepper on top and some spoons of extra Virgin olive oil .
Compose the plate setting out all the ingredients and put the zabaione in a small glass and sprinkle with some more pink pepper.
The plate is quick, easy to prepare and absolutely delicious, naturally to be enjoyed with a glass of Moscato d'Asti.
Recipe by Cristina Saglietti
for the cheescake
250 gr of cream cheese; 80 gr of sweet gorgonzola (soft blue cheese); 70 ml fresh cream; 8 gr of sheets of gelatin; salt and pepper
for salted pie crust
210 gr of white flour; 185 gr butter; 80 gr pecorino (salty dry cheese); 20 gr egg yolk; 40 gr whole eggs
for the gelatin
330 ml Moscato d'Asti DOCG; 15 gr sheets of gelatin
for the decoration
10 black figs; a couple of drops of lime; 10 slices of 'prosciutto crudo' (raw ham)
Cream the gorgonzola cheese. Soak the gelatin in cold water, drain it and melt it in the cream previously warmed. Mix the cream cheese and gorgonzola and add the warm cream and a bit of salt. Fill up 16 mini moulds leaving 4mm from the top to fill up with the gelatin. Put the cheese cake in the fridge for at least 1 hour. Prepare the salty pie crust creaming the cold butter with the grated pecorino, a teaspoon of salt and some fresh pepper. Add the whole eggs and the egg yolks and the flour. Mix for 2-3 minutes and put into the fridge for at least one hour. Roll out the pie crust and cut out some circles; cook for 12-15 minutes in a preheated oven at 180 °C and put the raw ham in the oven for at least 10 minutes, until crispy.
To prepare the gelatin warm the Moscato up with a bit of fresh pepper, soften the gelatin in cold water and melt in warm wine. Let the mixture cool down and poor a part on the solidified cheesecake and a part on a baking sheet covered with transparent film. Let the cheesecake rest in the fridge for at least 2 hours. Whisk the 8 figs with a couple of drops of lime. Crumble two slices of prosciutto obtaining a powder.
Presentation: crumble the cookies in the middle of each plate and put a layer of cheesecake; insert half a slice of proscutto in each mould; pour a teaspoon of fig cream ad set some minicubes of gelating, some cubes of fig and crumbles of prosciutto and lime zest.
Squeeze and sift the grape to get a must without seeds and skins. Add the pears peeled and thinly sliced. Cook at low heat for at least 4 hours till you get a dense syrup. In the meantime crack and toast the hazelnuts in the oven. Crush them and add them to the sauce. Store in a glass jar in a cool place.
Preparation: 30 minutes
Cooking time: 4 hours
It’s perfect to accompany cheeses.
Ingredients (4 people)
Bring the Dolcetto to a boil with the cloves, cinnamon and 150 gr of sugar. Immerse the pears “Martine” (a type of pear) after cleaning and drying them and cook on high for 45 min with a lid on top. Take the lid of every once in a while to check on the amount of wine left: the latter has to cover the fruits completely. When done cooking, take the pears out of the casserole and put them on a serving tray. Filter the sauce created with a colander and spread over the fruits. If the sauce is too liquid, before filtering it, boil it alone for a while to condense it until it reaches the consistency of a syrup. Lastly sprinkle the sugar left over the pears. Serve cold.
Cooking time: 1 hour.
Clean the peaches carefully under cold running water. Fill a pot of water and heat to the boiling point. Add the peaches and parboil them for a minute. Drain off the peaches and peel them with utmost care. Divide the peaches in half and remove the stones. Squeeze the lemon and then set the juice aside. Place half of the peaches in the blender and add the Moscato, the sugar and 3 of the mint leaves. Then mix all the ingredients.
Beat the egg yolks with sugar in a bowl, to obtain a white whipped compound. Then add the Moscato and the orange juice stirring with a whisk. Place the cream in a pan, heat on medium heat and stir continuously with the whip till the cream has doubled in volume, without reaching the boiling point. Remove from the stove and serve warm with a crisp cake or biscuits and of course a glass of Moscato.
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