Autumn suggestions
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- Published on March 25, 2022 at 03:00
If the idea is to gather family and friends, but without too much work, we suggest the following recipes. Practical, easy to prepare and serve, conveniently accompanied by a good sparkling wine or some red wine, as the newly arrived autumn suggests.
If the idea is to gather family and friends, but without too much work, we suggest the following recipes. Practical, easy to prepare and serve, conveniently accompanied by a good sparkling wine or some red wine, as the newly arrived autumn suggests.
- 7 slices of sourdough bread
- 3 onions, finely chopped
- 300 g refined sugar
- 200g Gorgonzola cheese cut into cubes
- cup (tea) of extra virgin olive oil
1. Cut slices of bread in half, brush with olive oil and toast them in a frying pan until the edges are golden brown. Set aside.
2. Heat a frying pan with some olive oil and sauté the onion slices. Once they have wilted, add the sugar and stir until it has dissolved and the onion is golden.
3. Cover the toasted slices with onion and Gorgonzola cubes.
4. If you prefer, place the bruschettas in the oven, preheated to 160ºC, until the cheese melts slightly.
Ingredients [six servings]:
- 1 tablespoon olive oil (15ml)
- 1 small red onion, thinly sliced (100g)
- 3 tablespoons chopped sun-dried tomatoes
- 1/2 cup (tea) of chopped Gouda cheese (60g)
- 1 tablespoon chopped parsley (5g)
- teaspoon of salt (2.5 g)
- 20 large Paris mushrooms, stems removed (400g)
1. Heat olive oil in a medium saucepan over high heat. Add onion and sauté for three minutes, or until golden brown.
2. Remove from heat, transfer to a bowl and add sun-dried tomatoes, cheese, parsley and salt. Mix well and set aside.
3. Remove the inside of the mushrooms, place in a greased pan and fill with the reserved mixture.
4. Place in a preheated oven at 180ºC, remove after five minutes, or as soon as the cheese melts.
Ingredients [nine servings]:
- 5 passion fruits
- can of condensed milk
- 250g of Minas Frescal Light cream cheese
- 1 dessert spoon of sugar
- cup (tea) of water
1. Remove and sieve the pulp from four of the passion fruits, discarding the seeds.
2. Blend the pulp in a blender with condensed milk and cream cheese.
3. Transfer the contents of the blender to a container and refrigerate for three or four hours.
4. Meanwhile, add the remaining passion fruit pulp (this time with seeds), add sugar, water and cook until the syrup thickens slightly. Remove and let cool.
5. Serve the mousse drizzled with the cold syrup.
- Domno Importadora, upon completing 14 years, transforms itself into Domno Wines, seeking better interaction with the new consumption habits of Brazilians. Specialized consultants will be available via WhatsApp, offering support and suggestions for labels from all over the world.
- A very fair tribute to master Firmino Splendor: on Tuesday the 29th, he will receive a Commendation and Appreciation Order from the Bento Gonçalves City Council for his lifelong dedication to the world of wine.
- Made with grapes from Santana do Livramento, in Campanha Gaúcha, Amitié's new white wine hits the market: Chardonnay Oak Barrel. On sale at www.espumantesamitie.com.br, priced at R$139.40.
- Another good piece of news: this year, Vinícola Amitié promises to open its headquarters in Vale dos Vinhedos.
