Separate the eggs. Beat or mix the yolks until airy. Then beat the whites until they become a stiff, white mass. Next gradually add in the sugar. Stir the mascarpone until smooth, then mix in the beaten yolks. Subsequently carefully fold in the egg white, cover the mixture and place in the fridge.
Mince 1⁄4 bunch of basil. Hull the strawberries, then halve them; save a few as a garnish and season the rest with 3 tbsp. of Raspberry Vinegar and 30 g
For the brittle biscuits, mix 3 tbsp. of Raspberry Vinegar into the olive oil, the white from one egg, almond shavings, brown sugar and flour. Pre-heat the oven to 350 °F. Make small piles of batter on a parchment paper-lined oven tray. Carefully flatten with a damp fork. Bake for 8 minutes in the oven at 350 °F.
Place the strawberries in a dish, then top with mascarpone mousse. Coarsely grate some Ball-samico onto the mousse. Then garnish with the reserved strawberries, some basil leaves and the crunchy, baked brittle biscuits.
with sweet 'n sour raisins and pistachio cream
- 3-5 OZ RAISINS
- 8 TBSP. DATE CREMA VINEGAR
- 3 1/4 CUP FLOUR FOR PIZZA
- 3/4 CUP MILK
- 2 EGGS
- 1/2 TBSP DRY YEAST OR 1 1/2 TBSP FRESH YEAST
- 190 G BUTTER (AT ROOM TEMPERATURE)
- 35 ML BONSECCO EXTRA VIRGIN OLIVE OIL
- 2 TBSP. CINNAMON POWDER
- 5 TBSP. BROWN SOFT SUGAR
- 25 G PISTACHIO NUTS
- 4 TBSP. CREMA AL PISTACCHIO
Soak the raisins in Date Crema Vinegar, and leave overnight.
To make the dough, combine the Flour for Pizza, yeast, 1/2 cup milk, one egg, 1/4 cup water and a pinch of salt. Then knead 6 tbsp butter and Bonsecco extra virgin olive oil into the dough. Cover with a damp tea towel, and allow to rise for 90 minutes in a warm place. Then flatten the dough, cover with cling film, and refrigerate for one hour. Drain the raisins.
Roll the dough out to 16 inches wide by 12 inches long. Mix the remaining of butter in with the cinnamon and brown sugar before spreading the mixture over the dough. Press the drained raisins into the dough and distribute evenly. Roll up as tightly as possible then using a sharp knife, cut the roll into approx. 16 slices. Place the slices onto an oven tray lined with parchment paper; then cover with foil and allow to rise for 45 minutes.
Pre-heat the oven to 300°F. Mix an egg yolk with 4 tbsp. of milk, then brush onto the rolls. Bake them for 20 minutes, and chop the pistachios into small pieces. Remove from the oven, allow to cool, then spread a generous amount of Crema al Pistacchio over them. Sprinkle with the chopped pistachios for a finishing touch.
Salmon Club Sandwich
Thinly slice the red onion, then marinate for approx. 15 minutes in Raspberry Vinegar.
Remove the avocado’s flesh, then mash with a fork. Mix in the Peperoncino EVOO and lime juice. Stir well, then season with salt.
Slice the cucumber and hardboiled egg.
Toast the bread in a griddle pan with a tbsp. of Single Estate EVOO per slice. Allow to cool slightly before constructing the sandwich.
To assemble, place the lamb’s lettuce on a slice of bread, then top with cucumber. Spread with a tbsp. of Club Sandwich Sauce, add the sliced egg and then another tbsp. Club Sandwich Sauce. Place the second slice of bread on top, and spread with mashed avocado. Top with some lamb’s lettuce and the slices of smoked salmon whilst finishing with the red onion. Spread on a tbsp. of Club Sandwich Sauce then season with salt and pepper, completing the sandwich by adding the third and final slice of bread.
Cut the final product in half, holding the individual halves together with toothpicks.