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Lidia Bastianich between New York and Bologna, a world tour dedicated to Amarena Fabbri!

Lidia Bastianich between New York and Bologna, a world tour dedicated to Amarena Fabbri!

Lidia Bastianich, successful restaurateur and guru of the Italian cuisine in the world, together with Fabbri is discovering the universe of the legendary Amarena, a product that she decided to promote in America, her second home for many years.

Lidia Bastianich, successful restaurateur and guru of the Italian cuisine in the world, together with Fabbri is discovering the universe of the legendary Amarena, a product that she decided to promote in America, her second home for many years.

In the past few weeks a meeting and demonstration was held in New York in collaboration with Fabbri at the Eataly space in the Big Apple.

Lidia Bastianich created for her guests a delicious menu in which Amarena was the protagonist.

A few days ago, she visited Fabbri historical premises in Borgo Panigale, the Anzola production site, then went to the Fabbri Store, the first single-brand store that the company opened at FICO Eataly World in Bologna. On this occasion  Lidia Bastianich dedicated a lot of time to the preparation of specialities with the Amarena as key ingredient. Moreover one of the episodes Lidia's Kitchen, a program broadcast on PBS.will be focusing of recipes which use iconic fruit of Casa Fabbri. The partnership  LidiaBastianich will not stop here. Follow Fabbri 1905 to find out what will happen in the States with Amarena Fabbri.

 

Lidia Bastianich, successful restaurateur and guru of the Italian cuisine in the world, together with Fabbri is discovering the universe of the legendary Amarena, a product that she decided to promote in America, her second home for many years.

Lidia Bastianich created a delicious menu in which Amarena is the protagonist. Lidia's recipes are tasty and simple to follow in their preparation. So why not bring them back at home too?



With Fabbri ingredients, everything will be tastier!
 

AMARENA FABBRI BELLINI

1 bottle of Prosecco, chilled

8 teaspoons Amarena Fabbri gourmet sauce,

24 pieces of dried Amarena Fabbri

8 sprigs of mint

 

For each Bellini, pour 1 teaspoon Amarena Fabbri Cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.  Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint and serve.

 

 

AMARENA FABBRI PASTA PILLOWS

Basic egg pasta dough

for the stuffing:

1/2 cup Amarena Fabbri cherries chopped in small pieces

2 tablespoons dark rum

1 large egg

2 3/4 cups shredded montasio cheese,(about 1/2 pound)

2 1/2 cups shredded fontina cheese, (about 1/2 pound)

1 1/4 cups grated Grana Padano cheese (about 1/4 pound)

1/4 cup fresh bread crumbs

3/4 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1/2 teaspoon chopped fresh thyme leaves

2 cloves, ground or chopped very fine, or 1/4 teaspoon ground cloves

6 quarts salted water

 

to serve:

5 to 6 tablespoons unsalted butter, melted

1/2 cup grated Grana Padano cheese, or more to taste

freshly ground black pepper

 

Prepare the pasta dough.

Toss the raisins with the rum. Let them stand, tossing once or twice, until the raisins absorb most of the rum, 20 to 30 minutes. In a large bowl, beat together the egg and sugar. Add the remaining filling ingredients and mix well with your hands until thoroughly blended. Cover and set aside, or refrigerate up to one day.

Roll out and fill the pasta dough, using a full tablespoon of the cheese filling for each ravioli. Cut out the ravioli using a 2 1/2 inch round cutter. Press the filling gently to fill any air spaces in the ravioli and press the edges of the ravioli firmly again to seal them tightly.

Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels. Cover them with additional towels. The ravioli should be cooked immediately or refrigerated or frozen. 

When ready to cook, bring the salted water to a boil in a large pot. Add the ravioli to the water one at a time, stirring gently as you do. Cook about 6 minutes after the water returns to a boil, or until the edges of the pasta are tender but still firm to the bite. Use a big skimmer or large flat slotted spoon to gently scoop out the ravioli, draining them well. Place the ravioli in a serving platter or individual bowls.

Drizzle the butter over the ravioli and sprinkle them with grated cheese and freshly ground black pepper.
 

 

 ROASTED PORK LOIN WITH AMARENA FABBRI 

Filetto di Maiale al Forno con Salsa di Amarena Fabbri

 

 Serves 6 to 8

 2- to- 2 1/2-pound boneless pork loin, tied to keep the shape

2 teaspoons kosher salt

2 teaspoons fennel powder (could be made by milling the fennel seeds in a spice grinder)

4 tablespoons unsalted butter

2 tablespoons extra- virgin olive oil

2 fresh bay leaves

3 sprigs fresh thyme

 

CHERRY SAUCE

2 cups dried Amarena Fabbri cherries

1 1/2 cups dry white wine

1 1/2 cups chicken stock 

2 fresh bay leaves

1 teaspoon fresh thyme leaves

2 tablespoons balsamic vinegar

2 tablespoons unsalted butter

1/2 teaspoon kosher salt

 

For the pork, preheat oven to 375 degrees. Season the pork all over with 1 teaspoon salt and 1 teaspoon fennel powder. Heat a large saute pan with metal handle, over medium heat. Melt 2 tablespoons of the butter in the olive oil. When the butter is melted, sear the pork all over, about 6 minutes total.

Set saute pan with pork in a hot 375 degree oven  and continue to roast until a thermometer inserted into the center of the pork reads 145 degrees, about 30 to 40 minutes. Let rest 10 minutes before slicing.

Meanwhile, for the sauce, in a medium saucepan, combine the Fabbri drained Amarena Fabbri cherries, white wine, chicken stock, bay leaves, and thyme. Bring to a simmer, and cook , about 20 minutes. Let cool slightly, and remove bay leaves. Pour into a blender, and add the vinegar, butter, and salt. Carefully blend until smooth. Return to the saucepan, and reheat over low heat while you finish the pork.

Once the pork has rested, remove the strings and thinly slice, with a drizzle of the sauce.

 

 

CHOCOLATE MOUSSE CAKE WITH AMARENA FABBRI CHERRIES 

Torta all'Amarena

*to be served with a drizzle of Amarena Fabbri cherry sauce

Serves 8 to 10

 

CHOCOLATE SPONGE CAKE

Unsalted butter, softened, for the cake pan

2 cups all-purpose flour, plus more for the cake pan

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon baking soda

6 large eggs

1 1/2 cups granulated sugar

 

CHERRY SYRUP

1/2 cup sweet Marsala

2 tablespoons confectioners’ sugar

1 cup Amarena Fabbri cherries, with their liquid, reserving 1/2 cup for decoration

 

FILLING

8 ounces very good-quality semisweet or bittersweet chocolate, chopped

3 tablespoons cold water

1 teaspoon unflavored gelatin

7 egg yolks, at room temperature

1/2 cup granulated sugar

1/2 cup dry Marsala

11/2 cups chilled heavy cream

2 tablespoons unsweetened cocoa powder

 

For the cake, preheat oven to 375 degrees. Butter the sides and bottom of a 10-inch-round, 3-inch-high cake pan. Sprinkle the sides and bottom with flour, making sure to coat the entire surface, and tap out the excess.

In a small bowl, sift together the 2 cups flour, the cocoa, baking powder, and baking soda.

In a medium bowl set over a large saucepan of simmering water in double-boiler style, beat the eggs and sugar together until the mixture has warmed and the sugar has dissolved, about 3 minutes. Using a handheld electric mixer, beat the egg-sugar mixture at high speed until doubled in volume, about 5 minutes. Remove the bowl from the heat. With a rubber spatula, fold the dry ingredients into the egg mixture.

Pour the batter into the prepared cake pan, and bake until a wooden skewer or cake tester inserted into the center of the cake comes out clean and the cake’s surface springs back when lightly pressed, about 25 minutes. Let it stand on a wire rack until completely cool, 1 to 2 hours, before removing from the pan.

Meanwhile, for the syrup, in a small saucepan, stir the sweet Marsala and confectioners’ sugar over low heat until the sugar is completely dissolved. Remove from the heat, add the amarena cherries and their liquid, and set aside.

For the zabaglione filling, in a small heatproof bowl set over a pan of gently simmering water, melt the chocolate, stirring often to melt evenly. Remove the pan from the heat, and leave the bowl of chocolate over the water to keep it warm. Meanwhile, sprinkle the gelatin over 3 tablespoons cold water in a small bowl. Let stand until softened, about 10 minutes.

In a medium heatproof bowl set over a pan of simmering water, whisk the egg yolks, sugar, and dry Marsala until smooth. Continue beating (switching to an electric handheld mixer, if you like) until the mixture is pale yellow and fluffy and falls in thick ribbons when the whisk or beaters are lifted, about 8 minutes if you are whisking by hand or about 4 minutes if you are using an electric mixer. It is important to whisk continuously, or the egg yolks mixture will curdle. Scrape the softened gelatin into the egg mixture, and stir until the gelatin is dissolved. With a rubber spatula, fold the melted-chocolate mixture into the egg mixture. Let the mixture stand until cool, about 10 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with an electric mixer until it forms stiff peaks when the beaters are lifted. With a rubber spatula, fold the whipped cream into the chocolate-egg mixture until no traces of white are visible.

To assemble the cake, with a long, thin serrated knife, slice the chocolate sponge cake horizontally into three even layers. Set the bottom layer into a 10-inch springform pan, and brush it with about a third of the Amarene cherry syrup—it will be quite moist. Scatter half the cherries over the cake layer. Spoon half the chocolate zabaglione filling over the cherries. Moisten the cut side of the top cake layer with the remaining syrup, and place it, cut side down, over the filling. Press very gently. Spread the remaining mousse evenly over the cake. Cover the pan securely with plastic wrap, and refrigerate until the filling is firm, at least 6 hours or up to one day.

 

To serve, release the side of the springform pan and remove it. With a cake spatula dunked in warm water, smooth the mousse on top and sides of the cake. Decorate with the reserved Amarena Fabbri cherries. Cut the cake into wedges with a thin, serrated knife.

 

 

 

Visit Lidia Bastianich’s web site, discover all the recipes!

 

 

Lidia Bastianich between New York and Bologna, a world tour dedicated to Amarena Fabbri!