Recipes > Chef

Stefano Agostini - Crunchy ravioli with NeroSale Panettone, mascarpone cheese cream, pear sorbet and salted caramel

December 18, 2018

 

Stefano Agostini, chef del Ristorante 19.94 di Padova ha voluto creare una ricetta con il Panettone NeroSale, novità Natale 2018: i Ravioli croccanti con panettone NeroSale,  crema mascarpone, sorbetto pera e caramello salato.

 

Per questo piatto ha realizzato una decorazione con il caramello salato "Made in Loison": lo ha steso a specchio sul piatto dove poi ha adagiato i ravioli croccanti.

 

Per realizzare questa crema segui le istruzioni riportate di seguito oppure la video-ricetta dove Stefano Agostini ti spiega come realizzarla.

 

Ricordati inoltre di iscriverti al nostro Canale YouTube: sarai aggiornato con nuove video-ricette degli Chef Amici Loison!

 

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Yields 4

Ingredients

1 sheet of phyllo dough

160 g Loison NeroSale Panettone

1 scoop pear sorbet

100 g mascarpone cheese cream

50 g salted caramel

1 pear, diced

Powdered sugar

 

INGREDIENTS AND STEPS FOR THE PEAR SORBET

Dissolve 150 gr sugar in 350 ml water, then add 250 gr pureed pear and 3 gr of stabilizer. Blend everything, then transfer to a blast chiller.

INGREDIENTS AND ... [read more]

M. Grazia Soncini - Panettone & Rum Chocolate Pudding

November 23, 2018

For Maria Grazia Soncini, Christmas and Classic Panettone go hand in hand, especially when the latter comes in the 10-kilo Magnum size! At her Michelin-starred restaurant La Capanna di Eraclio, she likes serving Panettone with her finger-licking good rum chocolate pudding.

 

To learn how to make this decadent dessert combination, you can either read the instructions below or you can watch the video in which Chef Maria Grazia Soncini explains how to recreate it.

 

To learn more about Maria Grazia Soncini, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The video (Italian)

 

 

 

♨︎ The Recipe

 

Yields 4

Ingredients

Loison Classic Panettone

200 ml milk

100 g dark chocolate, broken into pieces

40 g butter

40 g sugar

20 g flour, sifted

1 shot of rum

1 cinnamon stick

 

 

Steps

In a saucepan, heat the milk with the cinnamon stick. In a separate saucepan, melt the butter, then add the sugar and mix well. Add the chocolate pieces and melt.

Pour in the flour ... [read more]

Martino Scarpa - Cream of soup with Loison Licorice & Saffron Panettone and imperial prawns

October 21, 2018

Today’s recipe by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice, is colorful, fresh and light. It features red prawns beautifully paired with delicate Panettone turned into a cream of soup. This dish can also be served in shot glasses, paired with Panettone croutons.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Scarpa explains how to recreate it.

 

To learn more about Martino Scarpa, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The Video (Italian)

 

 

 

♨︎ The Recipe

 

Serves 4

Ingredients

 

  • 200 g Loison Licorice & Saffron Panettone, plus extra for garnishing
  • 50 g onion
  • 300 ml vegetable stock
  • 24 imperial prawns
  • 250 g raspberries
  • 1 lemon
  • 30 g sugar
  • 1 celery stalk
  • Pork cheek, cut into 8 thin slices
  • 100 g ricotta cheese
  • Zest from half a lemon
  • Salt, pepper and extra-virgin olive oil, as needed

 

 

Preparation

 

Cut the Panettone into small pieces and place in a saucepan ... [read more]

DANIELE ZENNARO - Veneziana sandwich with speck by Sauris, Dobiacco cheese and black truffle

September 6, 2018

 

Daniele Zennaro, Chef at Restaurant Canova Baglioni Hotel Luna - Veniceshares his version of a sandwich featuring slices of Veneziana, speck made by Sauris, Dobiacco cheese and black truffle. This wonderful creation brings together the flavors of three Italian regions: Veneto, Friuli and Alto Adige (South Tyrol). Although this is a quick recipe, using premium ingredients is a must.

 

The secret to this tasty sandwich lies in the combination of the sweet Veneziana with the fragrance of black truffle, all blended in with delicious melted cheese and smoked speck.

 

To learn how to make this sandwich, you can either read the instructions below or you can watch the video (Itaian) in which Chef Daniele Zennaro explains how to recreate it.

 

To learn more about Daniele Zennaro, click here. Remember to subscribe to our YouTube Channel, LOISON PASTICCERI, for the latest video recipes from our Chef Friends!

Yields 4

Ingredients

250 g Loison Classic Veneziana

300 g speck by Sauris

300 g Dobiacco cheese, sliced

200 g black truffle paste

 

 

Preparation

Cut the Veneziana into 2-cm thick slices in the shape of a 12x4cm rectangle. Flatten them through a dough sheeter* and toast them on one side. Place a slice of Dobiacco cheese on the toasted side, spread the truffle paste and top with the speck. Cover with another slice ... [read more]

Andrea Rossetti - Loison Chamomile Panettone with Licorice Cream, Marshmallow & Lemon Ice

July 31, 2018

This month, Chef Andrea Rossetti surprises us with a yummy recipe featuring sharp and intriguing flavors. His Panettone, licorice, marshmallow and lemon ice is a combination of temperatures and textures, going from creamy to crunchy, all the while preserving the discreet and fragrant presence of the Chamomile Panettone.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Rossetti explains how to recreate it.

 

To learn more about Andrea Rossetti, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ THE VIDEO (Italian)

 

 

 

 

♨︎ THE RECIPE

 

Serves 4

Ingredients

 

FOR THE LICORICE CREAM

  • 100 g lemon juice
  • 2 eggs
  • 40 g sugar
  • 50 g licorice liqueur
  • 1 gelatin sheet
  • 120 g butter, softened (40° C)

 

In a saucepan, mix the lemon juice with the eggs, sugar and liqueur. Bring to 85° C. Add the gelatin sheet previously soaked in water and ice. When the mixture is lukewarm, add the butter, blend and ... [read more]

Martino Scarpa - Salmon tartare with Mandarin Panettone croutons

July 6, 2018

Today’s recipe is offered by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice. This easy-to-make dish pairs toasted Panettone with fish smoked at home.

 

Toasted Panettone lends itself very well to a number of recipes, but is also great by itself: have it for breakfast in place of regular bread!

 

To learn more about Martino Scarpa, click here. Remember to subscribe to our YouTube Channel LOISON PASTICCERI for the latest video recipes from our Chef Friends!

 

 

☞ THE VIDEO (Italian)

 

 

 

 

♨︎ THE RECIPE

 

Serves 4

Ingredients

  • 400 g salmon meat
  • 240 g salt
  • 160 g
  • sugar
  • 200 g Loison Panettone with Late Mandarin from Ciaculli
  • 100 g mascarpone cheese
  • 50 g red onion
  • 50 ml white wine vinegar
  • Salt and pepper, to taste
  • Extra-virgin olive oil, as needed

 

Preparation

Clean and fillet the salmon meat by removing the skin and all the bones (chef's advice: if you are not familiar with this, ask ... [read more]

MARTINO SCARPA - Fried cheese sandwich featuring Loison Fig Panettone

May 14, 2018

Here’s a well-thought-out recipe by Chef Martino Scarpa at restaurant “Ai Do Campanili” in Cavallino Treporti, Venice. With this easy, yet smart, way to use Panettone, you’ll be tapping into a traditional dish and give it a new and creative interpretation.

 

You may serve this fried sandwich as the main dish or cut into cubes, as finger food for an aperitif.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video in which Chef Scarpa explains how to recreate it.

 

To learn more about Martino Scarpa, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

☞ THE VIDEO (Italian)

 

 

 

♨︎ THE RECIPE

 

Serves 4

Ingredients

2 slices Loison Panettone with Figs from Calabria

30 ml milk

80 g smoked burrata cheese

8 anchovies in oil

Peanut oil for frying

 

For the batter:

2 eggs

120 g “00” flour

80 g rice flour

120 ml cold sparkling water

 

Preparation

To make the batter, mix the egg yolks with the “00” flour, the rice flour and the cold sparkling water. In a separate bowl, ... [read more]

Andrea Rossetti - Organ Meats topped with Panettone With Late Mandarin from Ciaculli

February 1, 2018

 

 

This month’s recipe features an ingredient that is part of the so-called "fifth quarter". We’re talking about sweetbread, the gland found in the neck of young cattle. Chef Andrea Rossetti enhances the delicacy of this organ meat, pairing it with the fragrance of Panettone with Late Mandarin from Ciaculli.

 

To learn how to make this recipe, you can either read the instructions below or you can watch the video (Italian) in which Chef Rossetti explains how to recreate it.

 

To learn more about Andrea Rossetti, click here. Remember to subscribe to our YouTube Channel for the latest video recipes from our Chef Friends!

 

☞ The Video (Italian)

 

 

 

♨︎ The Recipe

 

Serves 4

 

Ingredients

 

FOR THE PANETTONE SHEET

250 ml water

50 g Loison Panettone with Late Mandarin from Ciaculli

3 g agar agar

1 gelatin sheet

 

Prepare a cream by blending the water with the Panettone. Bring to a boil with the agar, add the gelatin sheet, previously soaked in cold water. Spread out on a baking sheet and allow to cool.

 

FOR THE ... [read more]

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | next | >>