Hors d'oeuvres

Small flans with asparagus

Petit flan with asparagus

Serves 4:

• 6 eggs
• 3.5 oz. (100 gr) Gorgonzola DOP (Protected Denomination of Origins)
• 7 oz. (200 gr) tips Asparagus from Cilavegna
• 1 shallot
• 1 sprig parsley
• 0.85 cups (2 dl) milk
• 2 tsp. flour
• 1 oz. (30 gr) butter
• Salt and pepper to taste

Preparation:

1. Wash asparagus and steam for 6-8 minutes (depending on size), blend, then reduce puree on low fire in a non-sticking pan.
2. Peel the shallot and mince it finely. Beat eggs in a large bowl then sift in the flour little by little while stirring continuously and finally add the milk.
3. Add blended asparagus, shallot, chopped parsley and Gorgonzola cheese cut into small pieces.
4. Stir, season with salt and pepper then pour the mix into 4 individual baking dishes greased with butter.
5. Cook for about 40 minutes at 356° F. (180° C.) in pre-heated oven.
6. Wait a few minutes before taking them out of oven. Serve either warm or lukewarm.

The wine:

• Franciacorta Satèn DOCG

First Course

Risotto Milanese style

Risotto Milanese style

Serves 4:

• 21.15 oz. (600 gr) rice (either Carnaroli or Vialone nano )
• 1.5 quarts ( 1.5 lt) meat stock
• 4.2 oz. (120 gr) butter
• 2.3 oz. (65 gr) ox marrow
• 1 green onion
• A generous pinch (1.5 gr) saffron
• 4.2 oz. (120 gr) grated parmesan
• Salt to taste

Preparation:

1. In a saucepan fry lightly 2.1 oz. (60 grams) butter, chopped green onion and ox marrow on extremely low heat. be careful not to let it brown.
2. After about 10 minutes add rice, stirring often, so that the rice gets toasted without sticking to the saucepan.
3. Add pre-heated stock one ladle at a time letting rice soak it up.
4. When the rice is almost done, add saffron and mixi well.
5. Turn off heat, add butter, half the grated parmesan cheese, stir well and serve. Sprinkle remaining Parmesan cheese to taste on individual portions.

The wine:

• Franciacorta Rosé DOCG

Second Course

Pheasant Milanese style

Pheasant Milanese style

Serves 4:

• 2 pheasants (about 21 oz., or 600 gr each)
• 1.75 oz. (50 gr) mascarpone cheese
• 1 white truffle
• 0.63 cups (1.5 dl) cream
• 1.41 oz. (40 gr) butter
• 3.53 oz. (100 gr) ham
• 1/2 shot brandy
• pepper ground at the moment
• salt to taste

Preparation:

1. Cleanand pluck pheasants then singe skin to remove feathers completely. Wash and dry.
2. Prepare a mixture with truffles, mascarpone cheese, 0.42 cups (1 dl) cream, salt and pepper and stuff pheasants with it, add a ham slice and sew to avoid stuffing come out.
3. Wrap pheasants with the rest of ham, tie with string and let rest at least 4 hours in refrigerator.
4. Put pheasants in a saucepan with butter, cover and cook for 80 minutes on low heat turning pheasants from time to time and adding the rest of cream little by little.
5. When pheasants are cooked remove ham, raise heat, let brown for a few minutes, then sprinkle with brandy. Cover saucepan, turn off heat and let rest for 5 minutes.
6. Cut pheasants into pieces, pour cooking juices over and serve very, very hot.

The wine:

• Sfursat or Sforzato di Valtellina DOCG

Dessert

Sbrisolona Cake

Sbrisolona Cake

Serves 4:

• 2.5 oz. (70 gr) flour
• 1.76 oz. (50 gr) peeled almonds
• 1/2 packet or 1/2 tsp. vanillin
• 1.76 oz. (50 gr) butter
• 1.41 oz. (40 gr) sugar
• 1.41 oz. (40 gr) corn flour
• 0.17 oz. ( 5 gr.) confectioner's sugar
• 1/2 lemon skin
• 1 egg yolk

Preparation:

1. Blanch almonds in water, clean and grind.
2. Mix the two flours, add grated lemon peel, almonds, sugar, vanillin, egg yolk and butter.
3. Mix well and pour into a cake pan greased with butter.
4. Bake in oven at 356° F. (180° C.) for half hour.
5. Sprinkle cake with confectioner's sugar and serve.

The wine:

• Moscato di Scanzo DOC