Posted by admin on Aug - 18 - 2012 under Dolci
Ingredients
  • 600 g of glazed chestnuts, pureed
  • 100 g of "mostarda" of Aglianico grapes
  • 100 g of "vino cotto (sweet "cooked wine")
  • 10 g of chopped hazelnuts
  • 109 of cocoa powder
  • 30 g of sugar
  • 100 g pomegranate sauce
  • 200 g of decorated biscuit (see recipe below)
  • 100 g of cartellate dough (see recipe)
Cuisine: Cooking time: - mins Serving: - people

Preparation

Combine all the ingredients: the glazed chestnuts, the mostarda, the vino cotto, the hazelnuts, the cocoa powder and the sugar. Mix well. Line individual moulds with cut out decorated biscuit and spoon some of the mixture over. Refrigerate 30 minutes approximately. Coat with pomegranate sauce and turn out on cold dishes. Garnish with caramelised vine leaves made out of cartellate dough.

Meal: Food type:

Comments

You must be logged in to post a comment.

Recent Recipes

Decorated Biscuit

Posted on Aug - 18 - 2012

0 Comment

Cuccia

Posted on Aug - 18 - 2012

0 Comment

Ossa di Morti

Posted on Aug - 18 - 2012

0 Comment

Apostles’ Fingers

Posted on Aug - 18 - 2012

0 Comment

Recent posts

Introduction

Posted on Aug - 15 - 2012

0 Comment