Recipes and News
Meracinque Carnaroli Rice and Risotto Kits
We are delighted to begin working with Meracinque, a start-up run by five sisters, whose farm is located between Mantua and Verona, a fertile region where the clay soil and pure water from Lake Garda make the ground ideal for rice cultivation.
The sisters, having worked apart for many years, have come together to launch their new company which sells the rice grown by their father, and his father before him. The range consists of risotto kits - these are seriously good, flavoursome and rich (unlike most on the market) and astonishingly easy to make - and plain white carnaroli rice.
Read more about them and the cutting-edge farming techniques they are employing on their farm in our Producers section.
Milk-poached cod with garlic-infused chickpea and Frescobaldi Laudemio purée
• 600g of cod
• 500g of whole milk
• Salt and pepper to taste
• 200g of chickpeas
• Frescobaldi Laudemio
If using dried chickpeas, soak them in cold water overnight, changing the water at least 2 times.
Cook the chickpeas in plenty of water with 2 unpeeled cloves of garlic, a sprig of sage, one bay leaf and a glug of extra virgin olive oil. Do not add any salt while the chickpeas are cooking, as it will make them hard. Salt will be added after they are puréed.
Allow the chickpeas to simmer on a low heat until they are soft and well-cooked.
While they are cooking, de-bone and skin the cod, and put it in a saucepan with the milk. To ensure the fillets don’t fall apart, cook slowly on a low heat. Once they are ready, strain the milk and pat the fillets dry.
Strain the chickpeas and push them through a fine sieve to obtain a purée. Once the purée is ready, add salt, pepper and a generous splash of Frescobaldi Laudemio. Use two spoons to form quenelles of the chickpea purée, place them on a serving dish and then top them with the cod fillets, a few slivers of fried garlic and sage, or some deep fried leek if desired, a teaspoon of the milk in which the cod was poached, some pepper and a drizzle of Frescobaldi Laudemio.
Mini Tuscan kale soufflé with anchovy and Frescobaldi Laudemio sauce
Frescobaldi Laudemio have created some wonderful new recipes which work beautifully with their intense, spicy Tuscan oil. This starter is the first in the series.
Ingredients for 6-8 mini soufflé
• 500g of Tuscan kale (cavolo nero)
• 5 eggs
• 1/2 clove of garlic
• Small pinch of nutmeg
• 50g of Parmesan
• Salt and pepper to taste
• 50g of anchovies (in salt), to be soaked in cold water the night before
• 50g of Frescobaldi Laudemio
Wash and separate the Tuscan kale leaves, then sauté them in a pan with half a clove of garlic and a bit of oil. Let the kale cook, then season with salt and pepper. Place everything in a blender, add the eggs, Parmesan and nutmeg, then blend.
Grease and flour the moulds, then fill them with the mixture.
Bake the mini souffles in a bain-marie for 45 minutes at 140 degrees.
For the sauce, rinse the anchovies and remove the bones, insides and heads. Dry the anchovies and finely chop them until a paste is formed. Then whisk in the Laudemio Frescobaldi until you achieve a smooth sauce.
Finish off the dish by topping the mini soufflé with the Laudemio Frescobaldi sauce.