The recipes of the Borgo Antico
Our secrets made true by you.The chefs of the Borgo Antico recommend you some recipes that you can prepare at home. Discovering through making is a nice way to try our dishes, by actively entering in the spirit of Villa Quaranta. By really manipulating ingredients and with the sense of touch your sense experience is really complete.
- Loin of lamb with demi-glace and Lessinia black truffle
- Raw sicilian red prawns and avocado timbale
- Autumn Soup
- La Sbrisolona
- Le frittelle
Loin of lamb with demi-glace and Lessinia black truffle
Ingredients for 4 people
- 4 boned loins of lamb
- 1 Lessinia black truffle
- Packed demi-glace sauce
- 1 twig of rosemary
- 1/2 glass of brandy
- extra virgin olive oil
- salt, pepper, butter to taste
Salt and pepper the boned loins of lamb on both sides and put them to brown in a pan with extra virgin olive oil, butter and rosemary.
Sear them for 3 minutes on each side. When they look enough browned add the brandy and leave it flaming.
Add the demi-glace sauce and cook it 4 minutes more, mixing now and again and check the sauce doesn’t become too dense. In this case adjust it with hot water or vegetable broth.
Dish it and add truffle flakes.
We suggest you to complete it with some seasonable side dishes.
Raw sicilian red prawns and avocado timbale, fresh tomato and herbs salsa
- 24 red prawns from Mazzara del Vallo
- 1 big ripe avocado
- 2 red tomatoes
- Basil, parsley and thyme
- Squeezed lemon juice
- Salt and pepper
- Extra virgin olive oil
- 4 single-dose moulds
Remove the shell from the prawns, keep the cleaned tails apart and dress with salt, pepper and extra virgin olive oil.
Peel off the avocado, dice it and add lemon juice, salt, pepper and extra virgin olive oil.
Put in the bottom of every single-dose mould 6 prawns tails, overfill each of them with avocado cubes and squash.
Peel off the tomatoes, remove the seeds and mince until they became a sauce.
Mince also the aromatic herbs and emulsify them with half glass of olive oil and then add the tomato sauce.
Turn the moulds upside down on a plate and garnish with too spoons of the tomato sauce just made.
You could dress the dish with toasted bread in slices and a couple of slivers of fresh cucumbers.
- 800 gr of Mantua pumpkin
- 4 potatoes
- 1 leek
- 20 chestnuts (10 grounded and 10 whole)
- 1 glass of extra virgin olive oil
- salt and pepper
Cut the leek in little rings and sauté it with extra virgin olive oil.
Add potatoes and pumpkin both chopped and leave them rest for 5 minutes. Salt and pepper to your liking.
Add water to cover all ingredients and add the chestnuts both grounded and whole. Soften them by stewing.
At the end of the cooking, remove only the whole chestnuts and keep them for garnish.
Beat the leftover to get a velvet sauce. Add salt and pepper to your liking if needed.
La Sbrisolona del Borgo Antico
- 500 gr of corn flour
- 500 gr of "00" flour
- 500 gr of sugar
- 1 vanilla fresh bean
- 500 gr of butter
- 5 egg yolks
- 500 gr of sweet and peeled almonds
- a pinch of salt
- 1 spoon of grappa
Mix the corn flour, "00" flour and sugar together. Open the vanilla bean to extract its seeds. Add it to the mixture with room temperature butter and minced almonds.
After blending all ingredients, add a pinch of salt and a spoon of grappa. Incorporate the egg yolks one-by-one until the mixture becomes uniform.
Place it on a buttered cake pan without pressing. Bake it 150° for an hour, then leave it out to cool off.
Le frittelle in Villa
- 400 gr of "00" flour
- 3 eggs
- 1 glass of fresh milk
- 6 spoons of sugar
- ½ glass of white grappa
- 300 gr of raisins or 300 gr of apple in bites
- 20 gr of fresh bewer's yeast
- 1 pinch of salt
- 3 litres of peanut oil
- Superfine sugar to taste
Put the raisins in a bowl of water for 15 minutes.
Sift the flour and incorporate the eggs, milk, sugar, a pinch of salt, the lemon's peel and squeezed raisins or the apple bites.
After mixing all these ingredients add the crumbled yeast and then the half glass of grappa.
Clue the mixture and let it rest for about 20 minutes.
Pour the dough with a spoon at a time into the boiling peanut oil.
When the "frittelle" become golden, drip and leave them out to cool. After that, dust with some superfine sugar.