Amaretto-Blueberries with Mascarpone cream

​

 

400 grams of blueberries 

2 tablespoons dry white wine 
25 grams powdered sugar 
3 tablespoons amaretto 
For the cream: 
200 grams mascarpone 
100 millilitre cream, lobbed struck 
2 tablespoons powdered sugar 
50 millilitre sweet white wine 
2 tablespoons Amaretto

​

​

​

Heat the dry white wine, powdered sugar and Amaretto. Stir in the blueberries and let cool. Mix the mascarpone, sweet white wine and Amaretto to a cream. Divide the berries over tall glasses or soup plates and spoon the cream over it.

​

​

Funghi Sott'Olio

Marinated mushrooms

 

500 grams mixed mushrooms (such as chanterelles, shiitakes, mushrooms, mushrooms)

4 tablespoons olive oil, extra verge

Juice of 1 lemon

4 ansjovisfilie, finely chopped

Half a bunch of parsley, finely chopped

1 clove garlic, from the press.

 

Clean the mushrooms clean with a brush and cut or tear into small slices or strips. Beat the oil with lemon juice, anchovies, parsley and garlic to a dressing. Pour the dressing over the mushrooms and let an hour to soak in.