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A special recipe for the occasion of World Regional Cooking Day

A special recipe for the occasion of World Regional Cooking Day

A special recipe “His cooking focuses on every little detail, with great precision and an amazing style. The dishes are presented beautifully, with little decorations… he is truly committed to the search for perfection” (informacibo.it). 

These are just a few things that have been said about the dishes created by Calabrian chef Gigi Ferraro. 

As a result, it is a real honor for Fabbri’s Amarena to be selected as the main ingredient for his recipe, which was prepared in Moscow at the luxurious Cafè Calvados and created for the occasion of World Regional Cooking Day, which will take place on 23 July 2013. Not just for one day, but all year round, restaurant tables will display typical, traditional dishes from Italian regional cuisine, on menus all over the world, and they look set to stay there too. The initiative will take place this year, and every year until Expo 2015.

This ambitious project will involve serving lots of different recipes, and will come to an end at the same time as the beginning of another important event, promoted by INformaCIBO, “Il Gelato nel Piatto” with Parmigiano Reggiano, Parma Ham and PDO products. This triumph of innovation and recipes will delight even the most demanding palates – we really can’t wait!  And who knows what other recipes will give a starring role to Fabbri products?  

Here is the delicious recipe:

“Bocconotto di Mormanno custard and Fabbri Amarenas” 

Ingredients for 4 people

For the pastry

200g flour

50g ground almonds

100g caster sugar

50g butter

20g muscat

1 egg

2g grated lemon rind

1g baking powder

1g salt

For the filling

10g icing sugar

60g custard

80g Fabbri amarenas

Method

Mix all the ingredients together to form a smooth dough, and then leave to rest in the refrigerator for about 30 minutes. Roll out the pastry to a thickness of 4mm and use to cover the molds. Fill with custard and Fabbri amarenas and cover with another layer of pastry. Bake in a pre-heated oven at 170°C for about 15 minutes, leave to cool and then dust with icing sugar.  

Composition

Place the Bocconotto in the center of a plate with a quenelle of chocolate mousse and some flaked almonds. Drizzle with melted chocolate, Fabbri amarenas and a sprig of mint.