White Truffle Crouton

Truffle crouton

 

Ingredients for four people:

  • 100 gr. of white truffle or two 45 gr jars of white truffle sauce
  • 100 gr butter
  • A spoon of vegetables broth
  • Bread
  • Black Pepper
  • 100 gr of grated Parmesan Cheese
  • 1 Clove of garlic
  • 1/2 lemon
  • Salt

Put the broth into a pot and let it boil together with garlic, then take the garlic out after five minutes

Add the butter cut into pieces, the grated Parmesan Cheese and lemon juice. Stir the compound and wait until the butter has completely melted; add salt and pepper according to your personal taste and add the truffle in thin slices or as sauce. Cook for two more minutes then take the pot out of the stove. put the bread slices into the oven and cook for five minutes at 220°C turning the sliuces upside down halfway through cooking. Put the hot slices into a dish, add the truffle cream on their top and serve.

Suggested wine match: Sangiovese Colli Pesaresi

 

Pecorino Cheese Croutons

Crostini Pecorino

Ingredients for four people

  • 100 gr of grated Pecorino Cheese
  • Bread
  • Black Pepper
  • 2 Eggs
  • Salt

Separate egg yolks from albumen and mix the yolks together with salt and pepper in a pot; then whip the albumen and add them to the mixed yolks. Add the pecorino cheese and mix the compound in order to create a homogeneous cream. Cut bread into slices and put them into the oven at 220°C for five minutes, turning them upside down halfway though cooking.

Put the bread slices into a dish, cover them with the cheese cream and serve.

Suggested wine: Verdicchio dei Castelli di Jesi Classico

 

 

Croutons with artichokes

crostini carciofi

Ingredients for four people

  • 6 Artichokes
  • 2 Dried tomatoes
  • One lemon
  • Extra-Virgin Olive Oil
  • 2 Cloves of garlic
  • Parsley
  • Bread
  • Salt

Clean the artichokes by cutting the edges, the stem and the external, hardest leaves. Then cut the artichokes hearts longitudinally; cook them with a very little amount of water with some lemon juice drops, a spoon of Extra-Virgin Olive Oil, garlic and salt. When the artichokes are cooked, dry them and blend them together with parsley, dried tomatoes, a bit of Oil and some water in order to create a homogeneous cream. Cut the bread into slices and put them in the oven for five minutes at 220°C, turning them upside down halfway through cooking. Put the artichokes cream on the toasted bread slices and serve.

Suggested wine match: Sangiovese Colli Pesaresi

 

 

Traditional Chickpeas and lentils recipe

The picture shows black chickpeas and red lenmtils, but you can use any variety you want!

The picture shows black chickpeas and red lentils, but you can use any variety you want!

INGREDIENTS  FOR 4 PEOPLE

  • 250 g Chickpeas
  • 100 g Lentils
  • Juice from 1 lemon
  • 2 laurel oak leaves
  • Extravirgin olive oil
  • Salt
  • Pepper
  • Bread

 

PREPARATION TIME
20 minutes plus 12 hours soaking to soften the legumes

COOKING
2 Hours

Select the chickpeas, remove waste (if any), and then put them to soak in cold water for at least 12 hours. After that, drain the chickpeas and wash them.

Perform the same operation for lentils.

Boil some water and then put the chickpeas (water must be three times as much in volume compared with chickpeas); e one leaf of laurel oak; cook them slowly for about two hours. 30 minutes before the end , boil some more water in another pot and cook lentils (three times as much in volume compared with lentils), put a laurel oak leaf  in this pot as well and cook lentils fo 20/30 minutes until they get soft but not reduced to a mush. Then drain both legumes.

Emulsify 5 spoons of oil, lemon juice filtered from seeds, salt and pepper in a terrine or a small pot.

Pour chickpeas and lentils into separate bowls, mix them with the citronnette you just prepared, , and then serve together with bread (better if toasted).