The arrival of warm weather brings more appetizing and colorful dishes to the tables, in which fruits and vegetables can be used in large quantities, both for decoration and flavor.
We want to bring you a fun change of perspective!!!
3 fresh, light, slightly out-of-the-box recipes in which to use our organic Prosecco DOC Treviso. Sgàjo Prosecco DOC Treviso Extra Dry and Zharpì Prosecco DOC Treviso Brut will be featured both as ingredients and, of course, as food and wine pairings.
Shrimp, lime and prosecco risotto (ingredients for 2 people)
- 200 g Carnaroli rice
- 6 shrimps
- 125g of Zharpì Prosecco DOC Treviso Brut
- Lime juice and zest qb
- 375g vegetable broth
- 35g margarine
- Coarse salt qb
Clean the shrimp. In a large skillet, melt the margarine, then pour in the rice and toast it for a few minutes. Add salt and stir. Deglaze using Zharpì Prosecco DOC Treviso Brut, let the alcohol evaporate then continue cooking by adding the vegetable stock. Halfway through cooking add some grated lime zest, keep the juice aside. When the cooking is almost finished add the shrimp and lime juice.
Spring salad with Prosecco dressing:
For the salad:
- 300g of Songino
- A ripe pear
- 2 walnuts
- 130g of pepper cheese
- Salt and pepper
- Extra virgin olive oil
For the sauce:
- Olive oil
- 1 onion/onion
- Sgajo Prosecco DOC Treviso Extra Dry
- Cornstarch or potato starch
Wash the salad thoroughly then peel the pear and cut it into cubes. To prepare the Prosecco sauce to use to dress the salad, sauté the spring onion using a little oil and water, when it is well browned add Sgàjo Prosecco DOC Treviso, cook until thickened creating a sauce, if necessary add cornstarch to thicken. Dice the cheese, then assemble in a salad bowl starting with the songino, then the pears, cheese, walnuts and finally dress using the Prosecco sauce. Adjust salt if necessary.
Prosecco cheesecake:
For the base:
- 200g dry cookies (digestive type)
- 55g margarine
For the cream:
- 300g cream cheese spread
- 50g fresh liquid cream
- ½ teaspoon cornstarch
- 50g powdered sugar
- 100g Sgajo Prosecco DOC Treviso Extra Dry
- 1 vanilla pod
To decorate:
- Seasonal fruits to taste (a tip, choose colorful fruits such as strawberries, currants, raspberries)
To prepare our Prosecco DOC Treviso cheesecake, we start with the base made of cookies and margarine. Start by crumbling the dry cookies, add the melted margarine, mix and then pour the mixture into the mold you will use for the cake. Flatten the mixture well and place it in the refrigerator for at least 30 minutes.
Next let’s prepare the cream, dissolve half a teaspoon of cornstarch in water, meanwhile heat the cream in a small saucepan without coming to a boil. As soon as it is hot enough add it to the cream, mix well with an electric whisk. While it cools process the spreadable cheese in a bowl, then pour Sgàjo Prosecco DOC Treviso Extra Dry organic, the seeds extracted from the vanilla pod and finally the powdered sugar. Mix well and incorporate the cream.
At this point, take the cake base out of the refrigerator and spread the creamy mixture on top. Leave in the refrigerator for at least 4 to 6 hours. Once solidified decorate with colored fruit to taste.
And the spring lunch is ready! Add a good glass of Prosecco DOC Treviso to accompany it!!!
