Cook twelve quails in a saucepan, but in a vineyard and let them cool, in their sauce, then remove and prepare the fillets, put them in the bowl with some crests, chicken wings, a dozen medium sized mushrooms, and as many small truffles prepared to shape of olives, then pour the rest of the quails that you have reduced into a puree, and add the necessary consumed.
Beat 3 eggs in a bowl with a pinch of pepper, salt, two tablespoons of milk, 50 grams of grated Parmesan, as well as half of the truffles you have available. Heat a knob of butter in a pan, pour the eggs and stir until you have a soft omelette. Season with salt, pepper and a slice of veal loin weighing about 800 g, spread it with softened butter and then add the omelette and thin slices of truffle.
Angelica I bring you to your attention
of the discovery made this month,
a salad that can have pretensions
not to fear any competition.
You have to take Provence oil,
to which you will add English mustard,
a splash of French vinegar,
oil, pepper, lettuce and with caution
of lemon juice. Then cut
add a good truffle,
all well beaten and worked.
Our cardinal who tasted
this superb dish as ever,
his blessing sent me.
However, the favorite dish of Rossini is the maccheroni of which he was very passionate and whose recipe, of his invention according to the Archive, is from the same reported: it was “macaroni from Naples, large caliber, cooked in salted water, poured and refreshed ". Separately, a stuffing of goose liver, black truffles, cooked ham and egg yolk is prepared: everything is passed to the meat grinder and to the sieve, well blended and tasted with pepper and milk cream.
The persistence of memory is the title of our tastings at the Popsophia - Festival del Contemporaneo, which took place from 4 to 6 July 2019 in Pesaro. A unique festival of its kind that brings philosophical thought closer to mass phenomena, forcing Philosophy to investigate Pop and Pop to recount Philosophy.
In addition to our wines of the Selezione Rossini and the Linea Classici, the Festival guests were able to taste some wines and sparkling wines from the Cantine Colonnara.
Sunday 30 June 2019
from 18.30 to 21
Colonnara Cellars - Cupramontana (AN)
We celebrate the encounter between the great Girolomoni pasta and Colonnara and Pisaurum wines with a 100% organic and rural evening.
FIRST COURSES with Girolomoni pasta:
- Farfalle Graziella Ra with Pesto GIROLOMONI, boiled potatoes and green beans.
- Cappelli Macaroni with GOLOLOMONI Puttanesca Sauce and buffalo cream.
- Spaghettoni from Grano Duro with tomato and basil.
With great satisfaction we received the news of the awarding of the Bronze Medal to the label of our Don Bartolo 2016, in the "ETICHETTA GDO 2019" SPECIAL AWARD category in the quiet red wines section of the 23rd Vinitaly Design Int'l Packaging Competition.