Without affecting flavour, when a Le Tamerici product is added to a recipe it adds
that extra kick: creme brulée with robiola cheese
is made more exciting with the addition of pumpkin and ginger in syrup;
red onion jam jazzes up the guinea fowl recipe;
sour cherry compote with balsamic vinegar makes a chocolate
special, the flavor of the Bavarian yogurt is brought
out by Lambrusco mantovano jelly. A spoonful of orange mostarda is enough to make a simple
carrot salad.
Click here for cookery school recipes. Click here for professionals.
Click here for cookery school recipes. Click here for professionals.
Risotto with late harvest wine, duck liver paté and Zabbia wine jelly »
Difficulty: mild
| Category: first courses
Arancini (Rice Balls) with gen fulvi pec. romano & plum mostarda »
Difficulty: mild
| Category: first courses
(Involtini) Veal Scaloppine stuffed with taleggio & Green Tomato Mostarda »
Difficulty: mild
| Category: meat
Parmigiano Reggiano mousse with prosciutto and red onion confiture »
Difficulty: mild
| Category: meat
Smoked swordfish with Parmigiano Reggiano shavings and Pear Mostarda »
Difficulty: difficult
| Category: fish
Fantasy salad »
Difficulty: easy
| Category: side dishes
Turkey salad with Pear Mostarda and Parmigiano »
Difficulty: easy
| Category: side dishes
Yogurt & Lambrusco wine jelly dessert »
Difficulty: mild
| Category: puddings
Creme brulée with robiola & pumpkin and ginger cooked in sugar »
Difficulty: mild
| Category: puddings
Strawberries, Cream & Strawberry compote with Balsamic Vinegar »
Difficulty: mild
| Category: puddings
  
 
 
 
 
 
 
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