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Christmas C��kb��k
DISCOVER ALL THE SPECIAL RECIPES
TO LIVE TOGETHER A CHRISTMAS CHOCOLATE
venchi.com
MALTAGLIATI WITH COCOA NIBS
WITH GORGONZOLA, BACON AND WALNUTS
Ingredients for 4 people:
1 pack of 250 grams of egg maltagliati with
cocoa beans Venchi
200g gorgonzola
chopped walnuts
400g diced bacon
salt, black pepper
extra virgin olive oil
Method:
Chop walnuts and set aside. Stew the bacon in a pan with a little olive oil, salt and pepper and set
aside. Meanwhile, boil a large pot with salted water, add the pasta and cook for 2 minutes (cooking
time required shown in the box). Drain the pasta, pour into the pan with the bacon and toss a
couple of minutes also joining the gorgonzola and a handful of crushed nuts. Distribute in the
serving plates and serve.
From the blog BREAKFAST AT TIFFANY’S, by Francesca Maria Battilana
MILLEFEUILLE OF RISOTTO WITH WALNUTS
AND DARK CHOCOLATE ... LIGHT
Ingredients for 2;
For the risotto:
160 grams of rice Vialone nano
Vegetable broth
Half a glass of white wine
half an onion
100 g Robiola
10 finely chopped walnuts
2 tablespoons grated Parmesan
Grated Dark Chocolate 75% Chocolight
For the wafers:
Grated Parmesan cheese to taste
A teaspoon of flour 00
3 finely chopped walnuts
Grated Dark Chocolate 75% Chocolight Venchi
Method:
First, finely chop the onion and put it to fry in a little olive oil. Put the rice in the pan and let it toast
for a few seconds and then add white wine. When the alcohol has evaporated we proceed with the
canonical method of cooking the risotto. While the rice is cooking put the nuts in a blender,
Robiola, Parmesan cheese, salt and pepper and mix until creamy smooth (if becomes too dry, we
can add a few drops of milk or broth) and add half cooked. Remove from heat risotto al dente and
proceed with the preparation of wafers. In a small bowl mix the cheese with the flour and walnuts.
Heat a nonstick frying pan and husing a cup-dough of about 7cm in diameter realize our waffles, at
least 6. Assemble the risotto in the order: risotto-dusted chocolate-wafer, and then complete
with a small sprig of rosemary and even a sprinkling
From blog UN DOLCE SALATO by Sandra D.
of dark chocolate.
ROAST BEEF WITH CITRUS SPICY
SAUCE AND WHITE CHOCOLATE
For roast beef
500 grams of beef for roast beef
1 carrot
1 red onion
2 tablespoons of organic olive oil
1 cup vegetable broth
1 fresh chilli
1/2 pink grapefruit juice
1/2 teaspoon black pepper
marjoram, sage and rosemary fresh
salt q.s.
For the sauce:
1 bar of white chocolate with pistachio,
almond and salted hazelnuts Venchi
80 ml fresh cream
1 fresh chilli, chopped
black pepper
salt q.s.
peel 1/2 pink grapefruit
Method:
In a thick-bottomed saucepan put to fry the carrot and onion diced fine with a little quantity of oil.
Once the onion is browned add the meat whole and start to brown one side over high heat. After a
few minutes, turn the meat, add the herbs, pepper and chopped fresh chili with its seeds. Salt to
taste and cover with a lid. Occasionally turn the meat and cook for a maximum of 20 minutes
depending on the size of the piece. The last 10 minutes pour the grapefruit juice and leave the lid
open so as to concentrate the sauce.
For the sauce:
In a saucepan, melt the chocolate in a double boiler. Slowly add the cream and crushed red pepper.
Cook until the sauce become smooth but consistent. If necessary, join other cream. Add salt and
pepper to taste (it will remain a slightly sweetish sauce). Remove from heat and add the grated rind
of grapefruit.
Serve the meat finely sliced still warm with a drizzle of chocolate sauce warm. Garnish with crushed
red pepper and other grapefruit peel.
From blog DOLCEAMARO
WHITE CHOCOLATE CREAM
AND COGNAC FOR COFFEE
Ingredients for 2 jars:
190 g white chocolate Venchi
190 g fresh cream
80 g glucose syrup
white pepper in grains
2/3 tablespoons of brandy
Method:
Cut the chocolate with a knife and put it in the mixer.
Let the cream boil, dissolve the glucose syrup and pour it into the glass. Work at full speed for
about a minute, add the brandy and one pinch of white pepper and continue another few seconds.
When cool, pour into sterilized jars airtight.
Pour one, two, or three teaspoons in a good espresso, without adding more sugar of course, for a
really delicious coffee break.
From blog LA MAMMA PASTICCIONA, by Monica