500 gr of corn flour
500 gr of "00" flour
500 gr of sugar
1 vanilla fresh bean
500 gr of butter
5 egg yolks
500 gr of sweet and peeled almonds
a pinch of salt
1 spoon of grappa
Mix the corn flour, "00" flour and sugar together. Open the vanilla bean to extract its seeds. Add it to the mixture with room temperature butter and minced almonds.
After blending all ingredients, add a pinch of salt and a spoon of grappa. Incorporate the egg yolks one-by-one until the mixture becomes uniform.
Place it on a buttered cake pan without pressing. Bake it 150° for an hour, then leave it out to cool off.
What to pair with Sbrisolona? Tommasi Fiorato Recioto della Valpolicella is the perfect choice!

Gnocchi in Cheese Fondue and Fresh Black Truffle

GNOCCHI – Potato Dumplings:
Ingredients for 4 people:
400 gr potatoes
100 gr white flour
1 egg
3 tablespoons grated parmesan
nutmeg and salt to taste
Method: Boil the potatoes in salted water (not overcooked), cool them under running water with the peel . Peel the potatoes and make them pulp. Combine above ingredients and knead with hands until a smooth and floured ball is obtained. Working on a pastry board with flour, forming small sticks to be cut into cubes.
150 g fontina
100 grams of liquid fresh cream
1 tablespoon truffle oil
1 fresh black truffle
Heat the cream, fontina cheese, cut into cubes and stir to make a smooth cream.
Boil the gnocchi in boiling salted water. Drain and serve with the fondue.
Decorate the plate with slices of black truffle.
We pair Gnocchi in Cheese Fondue and Fresh Black Truffle with Tommasi Arele Igt!

Risotto with Amarone

1 thl Olive oil
2 x cloves garlic, minced
1 x finely chopped onion
400 gr Vialone Nano Rice
500 ml rich red wine such as Tommasi Amarone
550 ml vegetable or chicken stock, simmering
vegetable or chicken stock, simmering
80 gr grated Parmigiano
freshly ground pepper to taste
Heat the oil in a large saucepan and add the garlic and onion. Saute until the onion is transparent. Add the rice and stir to coat. Add half the wine and stir well, allowing the wine to be absorbed before adding any more liquid. Add the remaining wine to the simmering stock and bring back to the boil before adding any more to the risotto.
Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock. Remember to stir the risotto intermittently throughout the cooking time.
When the stock has been absorbed, remove the saucepan from the heat immediately and stir through the parmigiano and freshly ground salt and pepper to taste. Allow to "rest" for two minutes then stir vigorously and serve.

Carnival Frittelle

Carnival is coming… and at Borgo Antico Restaurant’s we are ready to cook... “frittelle”!
One of the typical Italian Carnival dessert, the “frittelle” are sweet fritters, delicious but easy to prepare on your own.
If you want to cook the perfect frittella, this is our chef’s secret recipe:
400g/16oz flour
3 eggs
1 cup fresh milk
6 tablespoons sugar
½ glass of grappa
1 lemon
300g/12oz raisins or diced apples
20g/1oz fresh yeast
1 pinch of salt
3 liters of vegetable oil (we recommend peanut oil)
Put the raisins in a bowl with water for about 15 minutes. Sift the flour. Combine in a large bowl 3 eggs, milk, sugar, a pinch of salt, lemon zest and raisins previously squeezed (or diced apples). Stir and add the yeast mixture and the glass of grappa. Let the dough leaven for about 20 minutes.
Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer and heat oil to 375°F. Working in batches, add 1 heaping teaspoonful batter to oil for each fritter. Fry until golden and tripled in size. Using a slotted spoon, transfer fritters to paper towels to drain. Mound fritters on serving platter and dust with powdered sugar. And enjoy a sweet Carnival!