{"id":1942,"date":"2021-09-29T10:54:10","date_gmt":"2021-09-29T08:54:10","guid":{"rendered":"https:\/\/drusian.it\/?p=1942"},"modified":"2021-09-29T11:23:21","modified_gmt":"2021-09-29T09:23:21","slug":"la-ricetta-del-mese-la-vite-in-circolo","status":"publish","type":"post","link":"https:\/\/drusian.it\/de\/la-ricetta-del-mese-la-vite-in-circolo\/","title":{"rendered":"RECIPE OF THE MONTH: La Vite In Circolo"},"content":{"rendered":"\n
\"\"<\/a>
„La Vite in Circolo“<\/em>, Ristorante da Gigetto – Miane (TV)<\/em><\/figcaption><\/figure>\n\n\n\n

SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. Please write to drusian@drusian.it, if you would like to know more about this article.<\/p>\n\n\n\n

Mr. Marco Bortolini, Chef at Ristorante da Gigetto<\/a> in Miane (TV), unveils the secrets behind the recipe \u201cLa Vite in Circolo\u201d (meaning: the Vine in Circle<\/em>) paired with Drusian Valdobbiadene DOCG Sui Lieviti, our bottle-fermented sparkling wine.<\/p>\n\n\n\n

\u201cLa Vite in Circolo\u201d: Beef tartare with salty grape flour biscuit, boiled egg mayonnaise with sweet wine vinegar, raisins, and tendril.<\/p>\n\n\n\n

Tartare:<\/strong><\/p>\n\n\n\n

250 gr. Sorana meat<\/p>\n\n\n\n

\u201cVinacciolo\u201d oil<\/p>\n\n\n\n

Salt and pepper<\/p>\n\n\n\n

Lemon juice<\/p>\n\n\n\n

Grape flour biscuit:<\/strong><\/p>\n\n\n\n

1 egg white<\/p>\n\n\n\n

1 egg yolk<\/p>\n\n\n\n

5 gr. sugar<\/p>\n\n\n\n

1 pinch salt<\/p>\n\n\n\n

10 gr. starch<\/p>\n\n\n\n

20 gr. flour<\/p>\n\n\n\n

5 gr. grape flour<\/p>\n\n\n\n

Whip the egg white until it gets firm, add the sugar and yolk, and finally the flour, sifted with some salt. Spread on a baking sheet and bake at 170 \u00b0 C for about 8\/10 minutes.<\/p>\n\n\n\n

Mayonnaise:<\/strong><\/p>\n\n\n\n

50 gr. egg yolk<\/p>\n\n\n\n

50 gr. \u201cvinacciolo\u201d oil<\/p>\n\n\n\n

50 gr. sweet grape vinegar<\/p>\n\n\n\n

Salt<\/p>\n\n\n\n

Cook the egg for 4 minutes in boiling water and leave it in the water for another 10 minutes, drain and cut the yolk into large chunks. Blend the yolk with the vinegar and salt and with the help of the blender emulsify with the oil slowly.<\/p>\n\n\n\n

Raisins:<\/strong><\/p>\n\n\n\n

1 bunch of table grapes<\/p>\n\n\n\n

Cut the bunches of 4\/5 berries and let them dry in the oven at 60\/70 \u00b0 C for about 6\/7 minutes.<\/p>\n\n\n\n

Serving:<\/strong><\/p>\n\n\n\n

Finely chop the Sorana meat and season it. With the help of a pastry cutter, place it on the plate, place the toasted biscuit rectangle with the boiled egg mayonnaise and caramelize with a cooking torch for a few seconds. Garnish with raisins and tendrils.<\/p>\n\n\n\n

\n\n\n\n

Ristorante \u201cDa Gigetto\u201d S.r.l.  Via A. De Gasperi, 5 – 31050 – Miane (TV) Tel. 0438-960020  www.ristorantedagigetto.it <\/a><\/em><\/p>\n\n\n\n

<\/p>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. Please write to drusian@drusian.it, if you would like to know more about this article. Mr. Marco Bortolini, Chef [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":1930,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[53],"tags":[145],"class_list":["post-1942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert","tag-ricetta-de"],"yoast_head":"\nRECIPE OF THE MONTH: La Vite In Circolo - Azienda Agricola Drusian Francesco<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/drusian.it\/de\/la-ricetta-del-mese-la-vite-in-circolo\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE OF THE MONTH: La Vite In Circolo - Azienda Agricola Drusian Francesco\" \/>\n<meta property=\"og:description\" content=\"SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. 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