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First Courses

Risotto with Coctura – Lemons and thyme

Risotto with Coctura – Lemons and thyme

Prepared with Lemon Coctura
coctura di limoni
Ingredients for 4 people

320 g of Carnaroli rice
1,5 l of vegetable broth
1 sprig of thyme
20g of Parmigiano Reggiano 24 months
q.b of Coctura Lemons
butter, parmesan cheese and a pinch of salt

Difficulty
Time

35 minutes

Preparation

Prepare a light vegetable broth and a good Carnaroli rice and start preparing the risotto, even without sauté.

For each portion, use a spoonful of smooth Coctura – lemons soup with a little vegetable broth.

When the cooking is complete stir in the butter and complete with an excellent Parmiggiano reggiano of at least 24 months.

Plating

Garnish with fresh thyme and if you like with a pinch of pure Coctura – lemons

Categories
First Courses

Tortelli with Goat Robiola and Lemon Coctura

primi ricette chef- Tortelli con Robiola di Capra e Coctura di Limone Preparato con Coctura di Limone

Tortelli with Goat Robiola and Lemon Coctura

Prepared with Lemon Coctura
Coctura specialità gastronomica di Limoni
Ingredients for 4 people

4 fresh eggs
4 hg of flour 00
4 hg of goat ricotta
150 g of goat cheese robiola
q.b. Coctura of Lemons
butter, parmesan cheese and a pinch of salt

Difficulty
Time

45 minutes

Preparation

To create the egg pasta dough, let yourself be carried away by your grandmother’s memories and recipe.

Prepare the filling using ricotta and 3 spoonfuls of Coctura di Limoni and robiola. Taste the filling to balance the salting.

Complete the preparation of the tortelli as tradition dictates and cook them for a few minutes in lightly salted water. Prepare a butter emulsion with Lemon Coctura to taste with which to garnish the tortelli once ready.

Plating

Serve and complete with Parmesan cheese and freshly ground fresh pepper.