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Recipes

Roasted Turkey with Valpolicella Ripasso​

Instructions:

 

Take the turkey and rinse it briefly in warm water and put it in a rectangular oven pan oiled with extra virgin olive oil previously prepared with the shallot finely chopped. Salt well every little piece of turkey and add the ripasso valpolicella, cloves( up to 3 or 4 put in the corners of the pan and one in the center).
Sprinkle lightly with green pepper and cinnamon and oven at 200 degrees for 10 minutes. At this point remove the pan from the oven and add on the turkey bay leaves well distributed. Continue cooking for at least another 20 minutes or at least until the ripasso valpolicella will be completely dried, leaving only a sort of cream, a sauce well clotted around the pieces of turkey. Pulled out the pan and let it cool down for five minutes. Remove the cloves and if you want, add a little extra-virgin olive oil raw on each piece of turkey. Served at the table accompanied by a sprig of rosemary and a choice of a side dish made of boiled carrots and mint, baked potatoes, lettuce or mushrooms pan-fried with garlic and parsley.

 



Lamb with Amarone

Instructions:

 

Cute to pieces the lamb, rinse it and dry it.
Prepare a sauce with half a glass of oil, the vinegar, the glass of wine, the chopped garlic and the spices. Put the lamb in a bowl with the juice obtained and soak for 24 hours turning often the meat.
Put it in a saucepan and cook over a low heat for 1 hour. Make the very last minutes of cooking at live fire.​

 



 

Ingredients (4 guests):

1.2 kg (2.64 pounds) of Lamb
2 cloves of garlic
3 sage leaves, a sprig of rosemary, a bay leaf

3 juniper berries
3 tablespoons of red vinegar
1 glass of Amarone wine
Olive oil as needed
Salt & pepper

Ingredients (4 guests):

 

1/2 Kilo Turkey diced into 4-5 cm size

1 shallot
1/2 Valpolicella Ripasso
Extra virgin Olive oil
3-4 cloves
Cinnamon
Salt
Green pepper
4-5 bay leaves

Instructions:

 

Shell the prawns and brown heads and carcasses with the garlic cloves in olive oil extra virgin olive oil.
Add to the casserole the celery, carrot and the shallot, diced. Cover with cold water, bring to the boil and add the parsley. Restrict the fish soup of the half, and then filter it. Bring it back out to the boil and add the white wine. Reached a boil, plunge the king prawns shelled; adjusted to taste. Cook for 4 minutes and serve.​

 



 

Ingredients (4 guests):

12 large shrimps
200 g of celery, carrot and shallots

1/2 glass of Pinot grigio
2 tablespoons extra-virgin olive oil
2 cloves of garlic
Parsley
Salt

Shrimp with Pinot grigio

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