Ca' Derton - Ricette

RED TREVISO CHICORY CAKE

Ingredients :
500 g of end-of-season red Treviso chicory (cleaned, washed and blended)
5 eggs (separate the whites from the yolks)
200 g of sugar
200 g of peeled and finely chopped almonds
125 g of macaroons
100 g of "00" flour
1 bag of cake yeast

Preparation :
- Blend the almonds and macaroons.
- Beat the egg yolks, add the sugar, macaroons, yeast, flour and chicory.
- Fold in the beaten egg whites.
- Pour into a buttered and floured cake tin.
- Bake in the oven for 20-25 minutes at 180°C.

ROAST GOOSE WITH CELERY

Ingredients :
1 goose weighing about 3 Kg.
80 g of olive oil.
1 sprig of herbs (sage, rosemary and laurel).
One carrot, one onion and a stick of celery.
One glass of dry white wine, salt and pepper.

Preparation :
- Place the cleaned goose, seasoned with salt and pepper, inside a casserole.
- Add the olive oil, the sprig of herbs, the vegetables, the chopped celery, salt and pepper.
- Roast in the oven at about 200°C.
- Brown the goose all over, add the dry white wine and wait for it to evaporate.
- Continue cooking with the pan uncovered and baste the goose with the roasting juices from time to time.
- Serve hot with polenta and a celery salad.

CRÊPE ROLLS WITH VENISON AND RED TREVISO CHICORY

Ingredients for the crêpes :
2 eggs
100 g of milk
70 g of flour
Salt and pepper

Ingredients for the filling:
200 g of venison
50 g of onions
50 g of fatty liver
50 g of butter
3 egg yolks

Ingredients for the sauce:
150 g of red Treviso chicory
1.5 dl of stock
1 dl of cream
100 g of venison juice
50 g of onions
10 g of butter
2 shallots
Salt and pepper

Preparation :
- Mix the eggs with the flour and add the milk, salt and pepper.
- Leave to settle for about 10 minute before preparing the crêpes.
- Toss the venison in the frying pan with the onions. When half cooked add the liver.
- Blend the mixture in the blender together with the egg yolks, parmesan, salt and pepper.
- Soften the onion and the shallots in the butter, add the chopped chicory and cook for 5 minutes.
- Add the juice, stock and cream and cook.
- Blend in the blender and then strain.
- Pour the sauce onto the serving dish, place the crêpes in the middle and garnish with the chicory.

PUMPKIN RAVIOLI WITH BUTTER AND TRUFFLE

Ingredients for the pasta :
600 gr. durum wheat flour
400 gr. all-purpose wheat flour
Enough egg yolk to knead the wheat

Ingredients for the stuffing :
70% pumpkin
20% fresh ricotta (cottage cheese)
10% of the following ingredients: macaroons, mustard, Parmesan cheese, cinnamon, salt and pepper.

Preparation :
- Bake the pumpkin in the oven until it dries.
– When the baked pumpkin has cooled down, mix it with the cottage cheese and the other ingredients.
– Roll the pasta into paper-thin rectangles, then cut out, shape and fill the ravioli with the stuffing.
– Cook the ravioli in boiling water for 7 minutes.
– Stir in melted butter and truffle.

ROASTED LAMB RIBS SEASONED WITH AROMATIC HERBS

Ingredients :
200 gr. aromatic herbs
200 gr. grated bread
100 gr. olive oil
50 gr. water
Salt and pepper

Preparation :
- Remove excess fat and stringy parts from ribs.
– Cut the saddle into halves, forming two small rib cuts.
– Chop the herbs.
– Mix the herbs with water, grated bread, salt and pepper.
– Mix in with the two rib cuts.
– Bake in the oven for 15 minutes.

“SEMIFREDDO” WITH NOUGAT

Ingredients :
160 gr. egg yolk
150 gr. sugar
50 gr. glucose syrup
50 gr. honey
1 lt. whipped cream
350 gr. crumbled nougat

Preparation :
- Melt the sugar, glucose and honey at 124°, add it to the egg yolks.
– Stir the mixture until it cools.
– Add the whipped cream and nougat crumbs.
– Pour into cups and store in the freezer.

BLUEBERRY CAKES

Ingredients :
300 gr. butter
360 gr. sugar
6 eggs
300 gr. all-purpose flour
90 gr. almond flour
200 gr. blueberries
1 package of baking powder
1/2 dram of rum
1 grated lemon peel

Preparation :
- Mix the butter with the sugar.
– Beat in the eggs one at a time.
– Stir in the flour, flavourings and, lastly, the blueberries.
– Pour into greased and floured baking cups.
– Bake in oven at 170° for approximately 20 minutes.

GRANDMOTHER’S CAKES WITH STEWED APPLES
FLAVOURED WITH HONEY AND VANILLA

Ingredients for the chocolate cake:
500 gr. eggs
600 gr. castor sugar
500 gr. butter
500 gr. plain chocolate 38/40
300 gr. all-purpose flour
100 gr. potato flour

Preparation :
- Beat the eggs with the sugar.
– Melt the butter and chocolate and mix in with the eggs.
– Gently stir in the flour and potato flour.
– Pour into buttered baking cups.
– Bake in oven at 180/200°.

Ingredients for the stewed apples:
1000 gr. green-skinned apples
15 gr. vanilla sticks
100 gr. honey

Preparation :
- Slice the apples, add the vanilla sticks and honey and steam them in a sealed container.
– Steam for 20/25 minutes.
– Crush with food mixer.

Ingredients for vanilla ice-cream:
1000 gr. fresh whole milk
200 gr. cream
125 gr. butter
220 gr. castor sugar
100 gr. tremolina
100 gr. fresh egg yolk
20 gr. partially skimmed powdered milk
5 gr. stabilising agent
10 gr. vanilla sticks

Cake preparation:
- Arrange the stewed apple sauce and chocolate cup cakes on a plate.
– Add balls of vanilla ice-cream.

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