{"id":1234,"date":"2018-09-26T14:39:27","date_gmt":"2018-09-26T12:39:27","guid":{"rendered":"http:\/\/new.tenutamattei.com\/?page_id=1234"},"modified":"2018-12-12T17:25:04","modified_gmt":"2018-12-12T16:25:04","slug":"ricette-dal-mondo","status":"publish","type":"page","link":"https:\/\/www.tenutamattei.com\/en\/ricette-dal-mondo\/","title":{"rendered":"RICETTE DAL MONDO"},"content":{"rendered":"
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\n\t\t\t\t\t\t\t\t\t\t\t\t\"DSC7953_EV-nxb7b7ma93ewm75kew53nxoekjrokxup5jsiuor88g\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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RECIPES FROM AROUND THE WORLD<\/p>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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CHICKPEA SOUP WITH ROSEMARY<\/b> (Turkey)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • Ingredients - Serves 4<\/li>
  • 200 g chickpeas<\/li>
  • 1 carrot<\/li>
  • 1 white onion<\/li>
  • 1 stick of celery<\/li>
  • 2 tbsp extra virgin olive oil<\/li>
  • 1 rosemary sprig<\/li>
  • 1 garlic clove<\/li>
  • 3 slices of toasted bread<\/li>
  • Sea salt as required.<\/li>
  • Pepper as required.<\/li><\/ul>

    RECOMMENDED WINE-PAIRING:<\/b><\/p>

    VALLENGA Verdicchio dei Castelli di Jesi D.O.C. from organic farming, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    SEAFOOD PAELLA (Spain)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    • 300 g rice<\/li>
    • 1 kg mussels<\/li>
    • 400 g prawns<\/li>
    • 300 g calamari<\/li>
    • 1 onion<\/li>
    • 300 g green peas<\/li>
    • 2 garlic cloves<\/li>
    • 2 sachets of saffron<\/li>
    • \u00bd glass of dry white wine<\/li>
    • Stock as required<\/li>
    • Chopped parsley as required<\/li>
    • extra virgin olive oil as required<\/li>
    • salt as required<\/li><\/ul>

      RECOMMENDED WINE-PAIRING:<\/b><\/p>

      CROGNOLARO Verdicchio dei Castelli di Jesi D.O.C., Classico \u2013 Tenuta Matte<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      STEAMED RAVIOLI WITH PRAWNS (China)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      • 20 pieces pastry dough for won ton<\/li>
      • 500 g prawns<\/li>
      • 3 tbsp ginger<\/li>
      • 3 tbsp fresh coriander<\/li>
      • 1.2 dl soy sauce (around 6 tbsp)<\/li><\/ul>

        RECOMMENDED WINE-PAIRING:<\/b><\/p>

        SAN PATERNIANO Verdicchio dei Castelli di Jesi D.O.C. \u2013 Classico Superiore, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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        LUTEFISK (Norway)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        • 2 kg codfish<\/li>
        • 5 g salt<\/li>
        • 2.5 g grounded white pepper<\/li>
        • A pinch of grounded pimento, or allspice, also called Jamaican pepper or\ncarnation<\/li>
        • 200 g butter<\/li>
        • White sauce<\/li><\/ul>

          RECOMMENDED WINE-PAIRING:<\/b><\/p>

          BRECCIONE Verdicchio dei Castelli di Jesi D.O.C.G. \u2013 Riserva, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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          FISH & CHIPS (England)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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          • 500 g cod fillet<\/li>
          • 500 g potatoes<\/li><\/ul>

            FOR THE BATTER:<\/i><\/p>

            • 1 egg yolk<\/li>
            • 50 g flour (type 00)<\/li>
            • 70 g corn flour<\/li>
            • 200 ml whole milk<\/li>
            • 1 pinch of Paprika<\/li>
            • 6 g dry brewer\u2019s yeast<\/li>
            • Extra virgin olive oil as required<\/li><\/ul>

              TO FRY<\/i><\/p>

              • 500 g peanut oil<\/li><\/ul>

                RECOMMENDED WINE-PAIRING:<\/b><\/p>

                PASSERINA SPUMANTE BIO, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                SUSHI (Japan)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                • 2 cups rice for sushi<\/li>
                • 120 ml rice vinegar<\/li>
                • 1 tsp sugar<\/li>
                • 1 tsp sea salt<\/li>
                • 300 g salmon<\/li>
                • 300 g tuna<\/li>
                • 6 prawns<\/li>
                • 1 sheet kombu seaweed<\/li>
                • 1 avocado<\/li>
                • 1 apple Granny Smith<\/li>
                • 1 cucumber<\/li>
                • 2 tbsp flour (type 00)<\/li>
                • 1 tbsp yoghurt mayo<\/li>
                • Panko<\/li>
                • Sesame seeds as required<\/li><\/ul>

                  RECOMMENDED WINE-PAIRING:<\/b><\/p>

                  VERDICCHIO DEI CASTELLI DI JESI D.O.C. SPUMANTE BIO, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                  <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                  APPLES STRUDEL (Austria)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                  FOR THE ROLLED DOUGH:<\/p>

                  • 300 g wheat flour (type 00)<\/li>
                  • 120 ml warm water<\/li>
                  • 1 egg at room temperature<\/li>
                  • 1 tsp white vinegar<\/li>
                  • 1 tbsp seed oil<\/li>
                  • Salt<\/li><\/ul>

                    FOR THE FILLING:<\/p>

                    • 1 kg rennet apples<\/li>
                    • 50 g sugar<\/li>
                    • 50 g breadcrumbs<\/li>
                    • 60 g raisin<\/li>
                    • 60 g pine nuts<\/li>
                    • 1 dl rum (around 6 tbsp)<\/li>
                    • 1 egg yolk<\/li>
                    • 1 lemon<\/li>
                    • Cinnamon powder<\/li>
                    • Icing sugar<\/li>
                    • 1 tbsp milk<\/li>
                    • 1 knob of butter<\/li><\/ul>

                      RECOMMENDED WINE-PAIRING:<\/b><\/p>

                      PASSITO DEL BANDITO, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                      <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                      \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                      SHANK OF PORK GERMAN STYLE (Germany)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                      \u00a0<\/p>

                      • Shank of pork<\/li>
                      • Garlic<\/li>
                      • Rosemary<\/li>
                      • Bay leaves<\/li>
                      • Beer<\/li>
                      • Organic lemon<\/li>
                      • Carrot<\/li>
                      • Celery<\/li>
                      • Onion<\/li>
                      • Extra virgin olive oil<\/li>
                      • Juniper berries<\/li>
                      • Lard or bacon<\/li><\/ul>

                        RECOMMENDED WINE-PAIRING:<\/b><\/p>

                        ZEPPALE, Marche Rosso I.G.T. \u2013 Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                        <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                        \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                        PEKING DUCK (China)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                        • 1 whole duck<\/li>
                        • 40 g wheat malt<\/li>
                        • 20 g sesame seed oil<\/li>
                        • 40 g hoisin sauce<\/li>
                        • 40 g sugar<\/li>
                        • 10 g soy sauce<\/li>
                        • 8 spring onions<\/li><\/ul>

                          RECOMMENDED WINE-PAIRING:<\/b><\/p>

                          MORRO, Lacrima di Morro d\u2019Alba \u2013 Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                          <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                          \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                          HAMBURGER<\/b> (USA)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                          • 500 g minced beef (not too lean)<\/li>
                          • 4 pinches sweet paprika powder<\/li>
                          • 1 pinch freshly grounded black pepper<\/li>
                          • 1 lightly whipped egg<\/li>
                          • salt as required<\/li>
                          • Sweet onion thinly sliced as required<\/li>
                          • washed and dried lettuce leaves as required<\/li>
                          • mayo as required<\/li>
                          • 1\/2 finely chopped onion<\/li>
                          • 4 pinches coriander powder (optional)<\/li>
                          • 1 fistful of breadcrumbs<\/li>
                          • 1\/4 meat stock cube dissolved in two tablespoons of water<\/li>
                          • 4 hamburger buns<\/li>
                          • Slices of tomato as required<\/li>
                          • 1 slice of cheddar (per burger)<\/li>
                          • Thin slices of large pickled cucumbers as required<\/li>
                          • ketchup as required<\/li><\/ul>

                            RECOMMENDED WINE-PAIRING:<\/b><\/p>

                            ROSSO PICENO D.O.C., Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                            <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                            \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                            <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                            PIZZA MARGHERITA (Italy)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                            • 900 g flour<\/li>
                            • 30 g brewer\u2019s yeast<\/li>
                            • 10 g salt\u00a0<\/li>
                            • 5 dl water (around 32 tbsp)<\/li>
                            • 500 g Mozzarella<\/li>
                            • 500 g tomato puree<\/li>
                            • Extra virgin olive oil as required<\/li>
                            • 1 small bunch of basil<\/li><\/ul>

                              RECOMMENDED WINE-PAIRING:<\/b><\/p>

                              SPUMANTE BRUT ROS\u00c9, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                              <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                              \n\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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                              SOUR CHERRIES FLAN PARISIEN (France)<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                              <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                              • 300 g shortcrust pastry<\/li>
                              • 800 ml whole milk<\/li>
                              • 250 ml fresh cream<\/li>
                              • 220 g sugar<\/li>
                              • 1 vanilla bean<\/li>
                              • 3 whole eggs<\/li>
                              • 2 egg yolks<\/li>
                              • 80 g corn flour<\/li>
                              • 150 g sour cherries in syrup<\/li><\/ul>

                                RECOMMENDED WINE-PAIRING:<\/b><\/p>

                                VISCIOLA, with Morello cherries flavored wine, Tenuta Mattei<\/i><\/b><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                                Ricette dal Mondo VELLUTATA DI CECI AL ROSMARINO (Turchia) Ingredienti (per 4 persone) 200 gr di ceci 1 carota 1…<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":[],"yoast_head":"\n|<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tenutamattei.com\/en\/ricette-dal-mondo\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"|\" \/>\n<meta property=\"og:description\" content=\"Ricette dal Mondo VELLUTATA DI CECI AL ROSMARINO (Turchia) Ingredienti (per 4 persone) 200 gr di ceci 1 carota 1…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tenutamattei.com\/en\/ricette-dal-mondo\/\" \/>\n<meta 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