Dining with Tosolini!

Suggestions for a Bepi Tosolini menu…from starters to desserts, our flavours and aromas will amaze you!  


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Starter_Thinly sliced raw tuna with spices, mustard and grappa “air”


Ingredients for 6 people:

600 g Carloforte red tuna fillet 100 g Cabernet or Merlot grappa 100 g mixed herbs (thyme, dill, laurel, rosemary, sage, mint, sweet marjoram, wild fennel) 100 g spices (black pepper, Sarawak white pepper, Szechuan peppercorns, star anise, juniper, cumin) 100 g Digione mustard 600 g water 30 g soybean lecithin GARNISH: vegetables to taste Pound the herbs and spices in a mortar, and then add 50 g of grappa and the mustard. Whip all the ingredients together until they are well blended, place in a container and marinate in the fridge for two days. Spread the marinated mix on both sides of the tuna fillet and brown in a non-stick pan on a very high flame, remembering that the inside has to remain raw. Then cut the fillet into approx. one cm thick slices and place on a plate. In the meantime, mix the water, the remaining grappa, the soybean, and with a hand-held mixer, incorporate air into the liquid: in this way you will obtain a solid soft “air”, to be served next to the tuna. Garnish with vegetables to taste.





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First course Grappa Risotto with pigeon breasts


Ingredients for 4 people:

320 g Vialone Nano rice 150 g aromatic grappa 2 pigeon breasts 70 g butter meat broth 50 g grated Parmigiano-Reggiano cheese Extra virgin olive oil salt

Preparation:

Toast the rice with 20g of butter and trace of oil in a casserole. Wet with the grappa and cook, adding the hot meat broth gradually. In the meantime, braise the pigeon breast in a small pan with a trace of oil for 4-5 minutes. When the rice is cooked, remove from fire, thicken and cream with the remaining butter, the grated Parmigiano-Reggiano and add salt to taste: the risotto has to be creamy. Scoop into the plates and garnish with the escalloped pigeon breasts.





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Second course Duck in Most sauce and spices with scampi sushi


Ingredients for 4 people:

2 duck breasts, 8 sugar peas, 50 g mushrooms, 2 shallots 4 tomato rings, extra virgin olive oil, salt FOR THE SCAMPI SUSHI: 8 scampi, 100 g sushi rice 100 g water, 10 cc rice vinegar, 5 g sugar, salt FOR THE DUCK DRUMSTICKS: 2 duck drumsticks, goose fat, 50 g celery, 50 g carrot, 50 g onion FOR THE SAUCE: 50 cc of Most Tosolini eau de vie, 2 shallots, 200 cc duck gravy, 3 spoons honey , spices to taste, 50 g butter, extra virgin olive oil

Preparation:

Wash the rice in abundant cold running water. Pour almost all the water and the rice vinegar in a casserole and add a pinch of salt and the sugar, then cook on a high flame with a lid on. When the water has evaporated, the rice will be cooked: pour it onto a marble top and spread out with the help of a fan, wetting it with very small quantities of the remaining water and rice vinegar. Shape the sushi as you please, wetting your hands with the water and rice vinegar mixture. For the sauce, slightly fry the chopped shallots to golden brown in a trace of oil and soften with the Most. Add the duck gravy and reduce on a moderate flame, add the honey with the chosen spices and emulsify with cold butter. Avoid boiling the sauce. Prepare the duck drumsticks: cook in a pot at about 60 °C with plenty goose fat, salt, pepper, and with the celery, carrot and onion in chunks. Blanch the sugar peas in salted water and sauté the mushrooms with a little oil and salt. Cook the duck breasts in a non-stick pan on the side with the skin for a few minutes, then escalope. Place the shelled scampi on the rice in the plate and in the middle place a salad made with chunks of the deboned drumsticks, sugar peas, mushrooms, shallots and tomatoes. Place the sliced duck breast on the side and garnish with the sauce.





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Dessert White chocolate Mousse with Moscato grappa


Ingredients for 4 people:

FOR THE WHITE CHOCOLATE MOUSSE: 100 g white chocolate, 1 cl Moscato grappa, 2.5 g isinglass, 90 g eggs, 225 g fresh cream FOR THE RASPBERRY PUREE: 500 g raspberries, sugar, lemon juice Melt the chocolate in bain-marie. In the meantime, soak the isinglass, whisk the eggs in bain-marie, and then add the wrung out isinglass and the melted chocolate. Allow to cool, add the grappa and then the softly whipped cream. Prepare the raspberry puree: strain the fruit pressing it with a spoon, and then add sugar to taste and the lemon juice. Prepare 4 small bowls with a layer of raspberry puree


Informiamo che i lotti: grappa Chardonnay 0,5 L lotto n.749792 per n. bottiglie di 976, grappa Chardonnay 0,7 L lotto n.751184 per n. bottiglie di 348, grappa Prosecco 0,5 L lotto n. 749794 per n. bottiglie 435, grappa Prosecco 0,7 L lotto n. 732408 per n. bottiglie 192, grappa Prosecco 0,7 L lotto n. 751189 per n. bottiglie 192, grappa Moscato 0,5 L lotto n. 773506 per n. bottiglie 474, grappa Moscato 0,7 L lotto n. 751182 per n. bottiglie 787. presentano delle retro etichette con indicazioni errate. Ci scusiamo per il disguido.
DISTILLERIE BEPI TOSOLINI
Marsure di Povoletto (UD) Italy
Tel +39 0432 664144 Fax +39 0432 664147
N. Verde: 8002323223
Email: info@bepitosolini.com
P.iva 00157230301
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