• Cantine Bresciani
  • Cantine Bresciani
  • Cantine Bresciani

Lambrusco Risotto

Ingredients:

  • rice
  • 1 middle sized onion
  • 2-3 sausages
  • 1 Lambrusco filled glass
  • 1 bouillon cube and water or homemade buillon
  • Grana cheese
  • Olive Oil
  • Butter
  • Salt
  • Black Pepper
Preparation:

Put oil and butter in a large saucepan. Thin slice the onion and make it light fry. Add rice and make it toast, add a lambrusco glass and make it vanish. Add a buillon ladle at a time.
Put a little of sliced onion in a pan and make it light fry whit sausages. Empty the pan in the saucepan when the rice is coocked. After add grated grana cheese and make it melt in risotto.

Lambrusco Cotechino

Ingredients for 6 people:
  • 1 Cotechino (Italian spiced pork sausage)
  • 1 300gr (10.6oz or 0.66lbs) beef slice
  • 150gr (5.3oz or 0.33lbs) sliced "prosciutto crudo" (italian dry-cured ham)
  • 1 Lambrusco bottle
  • 1 Onion
  • Bouillon
  • Salt
  • Olive oil
Preparation:

Half-fill a pan and boil cotechino. Leave cotechino from water and skin it. Beat the beef slice and salt it. Roll cotechino with beef and ham, then tie it with string. Put the roll in a pan with sliced onion and oil. Cook it low flame for two hours, adding bouillon and some lambrusco. After cooking, leave the string and slice the roll, serve it with cooking sauce.


In-jail cotechino

Ingredients for 6 people:
  • 1 700gr (24.7oz or 1.54lbs) cotechino (Italian spiced pork sausage)
  • 1 500gr (17.7oz or 1.1lbs) veal brisket slice (long and thin)
  • 1 200gr (7.1oz or 0.44lbs) large "prosciutto crudo" slice (italian dry-cured ham)
  • 1 onion
  • 500ml (17.6UKfloz or 16.9USAfloz) bouillon
  • 500ml (17.6UKfloz or 16.9USAfloz) dry lambrusco
  • 4 spoons olive oil
Preparation:

Boil cotechino in a pot. When half coocked leave cotechino from the pot, let it cold and skin it. Beat the brisket slice to make it thiner then possible. Light salt the brisket. Roll the ham and the brisket slice on cotechino. Tie the roll with a string. Put oil in a saucepan and make it hot. When oil is hot put the roll and sliced onion in the saucepan. Completely cover cotechino with bouillon and lambrusco (equal proportion). Cover the saucepan and cook it for long time and low flame turning the roll sometimes. Ther roll is ready when bouillon and lambrusco are almost vanished. Take the roll, let it cold then slice it regularly. Filter the cooking sauce and warm it with the roll slice. Serve it.

Lambrusco chicken

Ingredients for 4 people:

  • 6 chicken thighs
  • 500ml (17.6UKfloz or 16.9USAfloz) dry lambrusco
  • 1 celery small stalk
  • 1 small carrot
  • 1 small onion
  • 1 rosemary sprig
  • 2 garlic cloves
  • 2 spoons of wine vinegar
  • 1 spoon of flour
  • Extra virgin olive oil
  • Bouillon
  • Salt
  • Pepper
Preparation:

Skin the chicken thighs. Trim the fat and put the thighs in a small container then completely cover it whit lambrusco. Mince carrot, celery and onion and put it in the container. Cover it then put it in the fridge for twelve hours. Leave the chicken from the container and filter the lambrusco. Put oil, garlic (don't skin it) and rosemary in a pan. Lightly fry garlic and rosemary until they left their flavour to the oil, then leave them from the pan. Put the chicken in the pan and brown it on all sides and leave it from the pan. Put celery, carrot and onion filtered from the wine in the pan and make it melt in the oil. Mix vinegar and flour with the oil. Once vinegar vanishes add the filtered lambrusco. When lambrusco boil put the chicken in the pan and cover it. Turn the chicken and add bouillon if it comes too dry. Add salt and pepper. Serve with boiled potatoes or sweet-and-sour onions.

Red sauce stewe

Ingredients for 4 people:

  • 750g (26.5oz or 1.65lbs) pieces of beef muscle
  • 500ml (17.6UKfloz or 16.9USAfloz) dry lambrusco
  • 1 minced onion
  • 2 ladles of bouillon
  • 2 spoons of tomatoes concentrate
  • 30g butter
  • 4 spoons of olive oil
  • 2 spoons of flour
  • Paprika
  • Salt
  • Peppe
Preparation:

Light fry oil, butter and minced onion in a pan. Ad meat and brown it on all side. Add the wine. Add the flour to densify sauce (pay attention to lump), add paprika salt and pepper. Melt the tomatoes concentrate in the bouillon, then add it in the pan. Slow boil all (turn it often). Serve the stowe with boiled new potatoes.