Yes, you did. Last year your mother-in-law cooked a wonderful Thanksgiving dinner and with some sense of revenge you promised yourself and (quite proudly) your family to surprise them all next year with an unforgettable meal.
Now that Thanksgiving has arrived and you have yet to find anything sensational other than the traditional turkey, you regret your own words. If you don’t want your dinner to be “unforgettable” in a bad way, we have found a solution that will save your dinner…with an Italian touch!
Look at the wonderful recipes that the Chef Lorenzo Callegari gives to delight your guests, it will be a true success!
RISOTTO WITH PUMPKIN AND SMOKED DUCK BREAST
400 gr rice
100 ml white wine
1500 ml chicken broth
150 cooked pumpkin puree
70 gr grated parmesan
30 gr butter
20 slices of smoked duck breast
Chop the onion and sauté in a pan. Add the rice and let it toast, then sprinkle it with the wine. While stirring, pour the broth in and cook the rice for about 17 minutes.
Add the pumpkin puree, parmesan and butter, and let it rest covered for a couple of minutes. Serve in the plates and add the sliced smoked duck breast each.
300 gr chestnut puree
100 gr sugar
200 ml double cream
400 gr whipped cream
100 gr milk chocolate
15 gr gelatin sheets
In a pen caramelize the sugar and add the chestnut puree. Pour the double cream in and cook until the caramelized sugar is melted. Whisk well everything and let it cool down.
Soften the gelatin in cold water, squeeze it and let it melt in a small pot with some brandy. Melt the chocolate, add the gelatin and the whipped cream. Mix the two compounds gently and fill the glasses of mousse. Decorate with some fruit or persimmon sauce.
Enjoy with your favorite glass of Mezzacorona and do not forget to take a picture of your Mezzacorona Moment at Thanksgiving! (https://www.facebook.com/Mezzacorona)