news

24
Jun2014

Langhe Roero and Monferrato, UNESCO World Heritage site

Ingredients:
2 guinea fowl thighs, 200g of chanterelle mushrooms, 1 onion, butter, 4 shallots, a cup of red wine vinegar, 1 tablespoon of honey, white wine, beef broth, salt and pepper

Procedure:
Brown the guinea fowl after having seasoned it with salt and pepper. Cover with white wine and broth and then bake in the oven for about 20 minutes.
Meanwhile prepare the onion. Chop and sauté lightly until a light brown color is achieved. Separately, after you have cleaned and washed the mushrooms, chop them and sauté in the butter, then add the onion and cooked guinea fowl and reduce the sauce. Cook the shallots separately for a few minutes with the vinegar and honey.
Read more

news

20
Jun2016
Vinitaly 5 star wines

facebook

17
Ott2017
For those who speak Icelandic! The man cooking is the most popular food and lifestyle blogger in Iceland... and he loves our Barolo Ricossa! [...]

Follow us

Newsletter

Pursuant to article 13 of the Italian Legislative Decree 196/2003 of the Code concerning the protection of personal information, we inform that the data will be used exclusively for carrying out the service requested and will be processed in accordance with the rules cited above. The data sent are processed by Ricossa S.r.l. the data controller. Full disclosure

* required fields