Prosecco DOC Treviso the star of spring menus

The arrival of the good weather brings more appetising and colourful dishes to the table, in which fruits and vegetables can be used in large quantities, both for decoration and flavouring.

We want to suggest a fun change of perspective!!!

3 fresh, light, slightly unconventional recipes in which you can use our organic Proseccos DOC Treviso. Sgajo Prosecco DOC Treviso Extra Dry and Zharpì Prosecco DOC Treviso Brut will appear both as ingredients and, of course, as food and wine pairings.

Risotto with prawns, lime and Prosecco (Ingredients for 2 persons)

• 200 g rice
• 6 shrimps
• 125 g of Zharpì Prosecco DOC Treviso Brut
• Lime juice and zest
• 375g vegetable broth
• 35g margarine
• Salt

Clean the prawns. Melt the margarine in a large frying pan, then add the rice and toast it for a few minutes. Add salt and stir. Simmer with Zharpì Prosecco DOC Treviso Brut until reduced, then continue cooking and adding the vegetable broth. Halfway through cooking add a little grated lime zest, keep the juice to one side. When the cooking is almost finished, add the prawns and lime juice.

Spring salad with Prosecco sauce:

Ingredients for the salad:

• 300 g lamb’s lattuce
• 1 ripe pear
• 2 walnuts
• 130g pepper cheese
• Salt and pepper
• Olive oil

Ingredients for the sauce

• olive oil
• 1 onion
• Sgajo Prosecco DOC Treviso Extra Dry
• Maize starch or potato starch

Wash the salad accurately, then peel the pear and cut it into small cubes. Now prepare the Prosecco sauce to dressing the salad, fry lightly the spring onion in a little oil and water, when it is well browned add Sgajo Prosecco DOC Treviso, cook until it has thickened into a sauce, add cornstarch to thicken if necessary. Dice the cheese, then assemble everything in a salad bowl starting with the lamb’s lattuce, then the pears, the cheese, the walnuts and finally dress using the Prosecco sauce. Adjust the salt if necessary.

Prosecco cheesecake:

Ingredients for the base:

• 200g biscuits (digestive type)
• 55g margarine

Ingredients for the cream:

• 300g fresh cheese
• 50g fresh cream
• ½ a teaspoon of corn starch
• 50g icing sugar
• 100g Sgajo Prosecco DOC Treviso Extra Dry
• 1 vanilla bean

As decoration

• seasonal fruit (a tip, choose colourful fruit such as strawberries, currants, raspberries)

Let’s prepare our Prosecco DOC Treviso cheesecake starting from the base made with biscuits and margarine. Start by crushing the biscuits, add the melted margarine, mix and then pour the mixture into the mould you will use for the cake. Flatten the mixture well and place it in the fridge for at least 30 minutes.

Next prepare the cream, dissolve half a teaspoon of cornstarch in water, meanwhile heat the cream in a small saucepan without coming to the boil. As soon as it is hot enough, add the cream and mix well with an electric whisk. While it cools, work the fresh cheese into a bowl, then pour in Sgajo Prosecco DOC Treviso Extra Dry organic wine, the seeds extracted from the vanilla bean and finally the icing sugar. Mix well and incorporate the cream.

Now take the cake base out of the fridge and spread the creamy mixture over it. Leave in the fridge for at least 4-6 hours. Once solidified, decorate with coloured fruit as desired.

And the spring lunch is ready, add a good glass of Prosecco DOC Treviso to accompany it!!!