Precedente Successiva
Precedente Successiva
brasato di manzo con prugne

Ingredients for 4 people

  • 500 g beef
  • 200 g prunes
  • 50 g bacon
  • 1 clove of garlic
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 50 cl SilvaNigra Rao red wine
  • Olive oil
  • Butter
  • Salt
  • Pepper

Batten meat with bacon.
Chop the vegetables, let them flavor in oil and butter, add meat and when is well browned wet it with some red wine, let it evaporate, salt and pepper, add some hot water and cook it with the lid for two hours. 
Soak the prunes in the remaining wine.
Halfway through cooking the meat add the plums with their liquid.
Serve hot braised, sliced, nappa with plum sauce.


Ingredients for 4 people

  • 500 g turkey
  • 300 g porcini mushrooms
  • 150 g lean bacon (a single slice)
  • 2 carrots
  • 2 celery stalks
  • 2 onions
  • 4 tsp olive oil
  • 1/2 liter SilvaRubra Rao red wine
  • 1/2 liter broth (meat or vegetable)
  • Salt
  • Pepper

Cut the bacon into small cubes and chopped onion, celery and carrots. Place in a large saucepan to fry.
As soon as they are golden, add the turkey cut into chunks, and add the wine. Let simmer for about 15 minutes, then add the mushrooms clean and cut into chunks, and add the broth.
Let cook for about twenty minutes until the liquid has evaporated. Add salt and pepper and serve it.

Spaghettini Triglia  e Fiori di Zucca

Ingredients for 4 people

  • 200 grams mullet fillets
  • 320 grams spaghetti
  • 12/15 pumpkin flowers with their pumpikin attached
  • 1 glass SilvaAura Rao white wine
  • 1 clove of garlic
  • Parsley
  • Salt
  • Pepper

In a nonstick pan warm up a bit of olive oil with a clove of minced garlic.
Add the pumpkin cutter into slices and 4/5 tsp hot water. Cook it for a few minutes with the lid on low heat.
Meanwhile, cook spaghetti in salted water. Add in pan fillets mullet, pumpkin flowers, a glass white wine, salt, pepper and parsley.
As soon as the wine has evaporated, add spaghetti and mix. Serve it immediately!

Faraona con Vino Rosato ed Erbe Aromatiche

Ingredients for 4 people

  • 400 gr. guinea fowl, cut into pieces
  • 1 glass SilvaRosa Rao rosè wine
  • 2 tsp extra virgin olive oil
  • 1 tsp juniper berries
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 cloves of garlic
  • myrtle leaves
  • pepper just enough
  • salt just enough

Pour into a baking dish extra virgin olive oil.
Combine some myrtle sprigs, the garlic cloves peeled and whole, rosemary and thyme, juniper berrie, and finally the pieces of guinea fowl flamed and washed.
Pour over it the rosé wine, some thyme and rosemary, and two or three sprigs of myrtle.
Season with salt and a generous grinding of pepper.
At this point, put in a preheated oven at 200 degrees and cook for an hour.
During cooking, turn the pieces of guinea fowl and occasionally sprinkle it with the gravy.
Extract from the oven, draw it, sprinkle it with the gravy and serve it at the table.