Discover our Christhmas Collection: recipes and directions for use

From “Cotechino” to Panettone: the recipes from food bloggers to better develop the products of our Christmas Collection  

“Cotechino” with balsamic vinegar of Modena accompanied with “polenta” of  “Biancoperla” flour flavoured with lemon,  served with small drops of cooked must and pinch of black pepper
Recipe of Caterina Gualdi @caterina.instafood 

Recipe for 4 people: 
- a 500 g pack of cotechino with Balsamic vinegar of Modena (follow the instructions on the pack to cook the cotechino) 
- Polentine (cornmeal mushes): 800 ml of water, one tea-spoon of salt, 200 g of Biancoperla flour, 100 g of Parmesan cheese, the grated zest of one organic lemon, Balsamic Vinegar of Modena IGP Cotechino combined with cornmeal mush of lemon-flavoured Biancoperla flour, served with a touch of cooked must and a pinch of pepper
How to proceed: 
Boil the water, salt and add the flour mixing with a whisk, every now and then continue mixing with a wooden spoon, when cooked (after 40/50 minutes) add the Parmesan cheese and lemon zest always stirring vigorously, then pour it in the dampened little moulds. Complete the dish placing a slice of cotechino on one polentina (cornmeal mush) and adding a tea-spoon of cooked must and a pinch of pepper.

Panettone with cream of Balsamic Vinegar of Modena, soya and pistachio Bavarese, Macadamia walnuts and cream of raspberries
Recipe of Francesco Bonanni @francescobonannichef 

Recipe for 4 people:
500 ml soy milk, 200 gr egg yolk, 150 gr. sugar, 2 table spoons of “cremolato” (a very soft ice cream) of pistachio, 250 gr of vegetable cream, 20 gr of isinglass or 5 gr of agar agar, 40 gr of macadamia nuts, 2 punnets of raspberries, 5 slices of “Panettone” (leavened cake) filled with cream of Balsamic Vinegar of Modena.
To garnish: some sprigs of mint and fresh raspberries.
How to proceed: 
Bring the soy milk to the boil, prepare a batter with yolk eggs and the sugar and then add the soy milk and the “cremolato” of pistachio, cook on law heat at 82°C, add the agar agar or the isinglass (softened and squeezed) and let them dissolve. Whip the vegetable cream and add it into the cold batter. Mix the raspberries with the sugar and one ladle of cold water and put this mix into the fridge. Cut the square slices of Panettone with cream of balsamic vinegar and on the top of each slices put a quenelle of pistachios Bavarian cream (leave the quenelle into a freezer for about 10 min.), the fresh raspberries, some drops of cream of raspberries, the macadamia nuts and the sprigs of mint.