In collaboration with chef Renato Bernardi, here is April’s recipe: Porchetta and Artichoke Mille-feuille, accompanied by a Castelli Romani red wine reduction and aromatic garlic. An elegant dish that combines the unique flavor of porchetta with the freshness of artichokes, enriched by a Castelli Romani red wine reduction.
Ideal for special occasions, this recipe will surprise your guests with its refined taste and impeccable presentation.
Ingredients for 4 people:
- 400g porchetta
- 4 artichokes
- Extra virgin olive oil to taste
- 200ml Castelli Romani red wine
- 1 shallot
- Porchetta brown stock to taste
- Chili flakes to taste
- Garlic and rosemary to taste
Instructions:
- Clean the artichokes, removing the toughest outer leaves and the inner choke.
- In a pan, sauté the shallot and chili flakes in oil, then add the artichokes.
- In another saucepan, cook the garlic and rosemary in the brown stock, add the wine, and let it reduce.
- Strain the sauce and keep it warm.
- Alternate layers of porchetta and artichokes, drizzle with the red wine reduction, and serve garnished as desired.
Enjoy this dish full of flavor and tradition, perfect for a special dinner or a festive occasion. Enjoy your meal!
