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The company Divi Conserve, with experience in the industry for over 15 years, is a glimpse of healthy and genuine canning tradition.
Under the strict direction of Mrs. Maria, it produces jams with simple ingredients, in full respect of the centuries-old rural tradition of our territory, using sun-ripened fruit.
Without the use of additives, gelling agents and preservatives jams Dispensa di Maria they are prepared exclusively with fresh fruit. This results produced by the organoleptic characteristics refined, able to return to the palate, the taste of the past in all their freshness.
Whole or whole pieces allow a variety of uses that can go from breakfast to making salty and sweet dishes.
Products
The first of the Divi Conserve materials are produced exclusively in the territory of Mariotto.
Profits accruing without force, come from plants grown in dry, non-irrigated. Consequently, a minor amount of production in favor of the highest quality.
The fruits are brought rapidly to the transformation so as to avoid the use of chemicals after being selected carefully. The preserved products derived therefrom, are therefore completely natural and made from 100% of fresh fruit.
Oranges: sliced,wedges or whole
Quinces in different variants
Caramelized Carrots
Lemons in slices or in wedges
Cherries in pieces
Pears in wine
Caramelized figs
Caramelized fioroni
Caramelized grapes
Pumpkin pieces
Red onion caramelized
Vincotto of figs
Vincotto of grapes
Oranges: sliced,wedges or whole
Ingredients: Oranges, sugar.
No added preservatives.
The packs: Available slices in 230 gr and 1 Kg, wedges and whole by 1 Kg
Tips in the kitchen: Ideal for use in pastry in the preparation of refined recipes. Perfect to be enjoyed at breakfast or after a meal and to give a pleasant fresh citrus note to your dessert, or accompanied by a soft mousse or a slice of cake.
Jam quinces
in pieces or
wedges
Ingredients: quince, sugar. No added preservatives.
The packs: Available pieces in packaging from 230 grams to 1 kg, segmented in packs of 1 kg of quince jelly
Quince
jelly
Ingredients: quince, sugar. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Quinces into pieces
and cooked grape
Ingredients: quince and cooked grape. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Tips in the kitchen: Ideal for breakfast. Excellent in combination with roasted red meat or game, or as accompaniment to smoked meats and cheeses
Caramelized Carrots
Ingredients: Carrots into pieces, sugar, almonds and spices. No added preservatives.
The packs: Available in pieces in a pack of 230 grams and 1 Kg.
Tips in the kitchen: Excellent in combination with plain yogurt or fresh cheese.
Lemons in slices
or in wedges
Ingredients: Lemons variety femminello, sugar. No added preservatives.
The packs: Available slices in 230 gr and 1 Kg, wedges in 1 Kg pack
Tips in the kitchen: Good to design finger food with smoked salmon or to garnish a baked cream, or yogurt cake.
Cherries in pieces
Ingredients: Cherries railway varieties, sugar. No added preservatives.
The packs: Available slices in 230 gr and 1 Kg
Tips in the kitchen: Recommended as a finishing touch for an alternative zeppola mousse with milk, to garnish your cakes or to accompany a glass of sparkling prosecco with friends.
Pears in wine
Ingredients: Pear varieties thigh, sugar, 15% Malvasia wine, spices. No added preservatives.
The packs: Available in 230 gr and 1 Kg, wedges and whole by 1 Kg
Tips in the kitchen: It 'a dessert ready, however, coupled with sponge cake, cream and chocolate creams too, creates excellent end-course lunch or dinner.
Caramelized figs
Ingredients: Figs variety dottato, lemon juice and sugar. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Tips in the kitchen: ideal for use in pastry in the preparation of refined recipes. Excellent with very mature cheeses or crepes garnish. Delicious to taste with a few drops of balsamic vinegar or vinegar to the cooked must.
Caramelized fioroni
Ingredients: Fioroni, sugar. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Tips in the kitchen: The rosettes are suitable as a filling for pastry or cakes, then garnish with whipped cream without sugar. You can taste waffles with cheese as an appetizer.
Caramelized grapes
Ingredients: Fresh grapes seedless varieties, sugar. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Tips in the kitchen: Ideal for decorating tarts or serving of ice cream and yogurt.
Pumpkin pieces
Ingredients: pumpkin, cooked 50% of grapes, almonds, spices. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Tips in the kitchen: Excellent as a jam served with brioche or to combine with seasoned character cheeses such as pecorino, gorgonzola and Fossa cheese.
Red onions caramelized
Ingredients: red onion, sugar,vinegar of wine, lemon juice. No added preservatives.
The packs: Available in 230 gr and 1 Kg
Tips in the kitchen: with typical cheese, excellent with hamburger
Vincotto of figs
Ingredients: Figs. No added preservatives.
The packs: Available in 10 cl packaging and 1 Lt
Tips in the kitchen: Great for garnishing second courses, or giving a sweet snack to salads, or appetizer with ricotta and nuts.
Vincotto of grapes
Ingredients: Grape dottato cultivars. No added preservatives.
The packs: Available in 10 cl packaging and 1 Lt
Tips in the kitchen: Great for garnish main courses, or give a bittersweet touch to salads or appetizer with cottage cheese and walnuts.
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Recipes
Following a series of recipes for one more opportunity in the kitchen and for ideas that can help you enhance your dishes with our products
Salted
Sweets
Roasted turkey
and pork stuffed
with quince jam
Brioche with
turkey, sausage and quince with cooked grape
must jam
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Jelly filled with caramelized figs and blue cheese
on biscuit
Cheese and cooked grape must pumpkin jam
Shortcrust pastry with Feta cheese and caramelized carrots
Baked speck and cooked grape must guince jam
Squid ink scones
with salmon,
rocket and
caramelized lemon
Toasted bread with avocado mousse, salmon, caramelized lemon and toasted black sesame seeds
Scones with young pecorino cheese, anchovies and caramelized oranges
Scones with Prague ham and quince and cooked grape must jam
Scones with gorgonzola cheese and cooked grape must pumpkin jam
Caramelized figs
and baked bacon
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Salty cheesecake
with caramelized carrots
Broad beans
and peas cream with rice,
caramelized lemons and mackerel
White pizza
wit caramelized
early figs,
stracchino cheese
and Parma ham
Sausage and
leek risotto
with cooked grape
must quince
Duck breast
with cherry jam
Cous cous salad
with caramelized orange and dried tomatoes
Toasted rye bread
with quince jelly
Skewers with croquette,dried tomato and caramelized oranges
Bread croutons
with figs in
a salty taste
Sandwiches with
pumpkin in
cooked must
Rice with green cream, seafood mix and caramelized lemons
White taglierini
with bottarga and
caramelized orange
Marsala liver with caramelized grapes
Tripe salad
with caramelized oranges
Carrot cream, tuna carpaccio and
caramelized orange
Apple and
quince
Roast chicken
with spinach and caramelized
lemons
Roasted turkey and
pork stuffed with quince jam
Ingredients
• 700 gr turkey breast
• 300 gr pork sausage
• 200 gr sliced bacon
• 200 gr quince jam with cooked grape must
• salt
• pepper
• thyme
• garlic
• sage
• rosemary
Method
Spread the bacon slices on baking paper and put the slices of turkey breast previously tenderized on the bacon slices; season with salt, pepper, garlic, sage, thyme, rosemary. Cover with the crumbled pork sausage and the quince jam. Roll up and fasten the ends of baking paper, rolling them to seal. Place in a cooking bag and cook in hot water without boiling (80-90 ° C) for 20 minutes then let cool in its own water. Brown for 20 minutes. Serve at the table.
Brioche with turkey, sausage
and quince with
cooked grape must jam
Ingredients
• 500 gr chopped turkey breast
• 700 gr brioche dough
• 300 gr pork sausage
• 150 gr quince jam with cooked grape must
• thyme
• salt
• pepper
• garlic
• sage
• rosemary
Method
Stir-fry the turkey breast and the crumbled pork sausage; season with salt, pepper, garlic, sage, thyme, rosemary. Once they are cold mix the quince jam. Roll out the brioche dough in the molds, fill and cover with more dough. Brush them with milk and bake at 180-200 ° C for approximately 30 min.
Serve at the table.
Jelly filled with caramelized figs and blue cheese on biscuit
Ingredients
• 3 gr agar agar
• lemon peel
• 65 ml water
• 250 ml of caramelized figs syrup
• 200 gr of flour 00
• 60 gr of almond flour
• 5 gr baking powder
• 110 gr of butter
Method
Mix the agar agar with 15 grams of water. Heat 50 grams of water and 50 grams of figs syrup, add the agar agar and bring to boil for 4 minutes; then join the remaining syrup. Pour the jelly into a silicone mold in small cylinders, filling them for a third. Garnish with half a caramelized fig and a bit of gorgonzola; complete the filling of the cylinders with the remaining jelly. Store them in the fridge. In the meantime prepare the biscuits to be put on the bottom of jellies once deformed: Mix the two flours, lemon peel, baking powder and butter; spread 1 cm high and form discs adaptable to the jellies. Bake for 15 minutes at 200° C.
Cheese and cooked grape must pumpkin jam
The cooked grape must pumpkin jam finds an excellent use if eaten with cheeses, especially seasoned ones, and a spicy bread.
Shortcrust pastry with
Feta cheese and
caramelized carrots
Ingredients
for a 21 cm diameter
• 390 gr of flour
• 170 gr of butter
• 10 gr of baking powder for sweets
• 1 gr of salt
• 30 ml of water
• 10 ml of lemon juice
for the filling
• Feta cheese
• caramelized carrots
Method
Mix all the ingredients except the jam and the cheese. Arrange the dough in the molds. Let the dough rest in the fridge for 30 minutes. Bake in a preheated oven at 200° for 15 minutes. Garnish with cheese and carrots.
Baked speck and cooked
grape must quince jam
Beside being ideal for breakfast, the cooked grape must quince jam finds great match with roasted red meat or bushmeat, or as an accompaniment to smoked meats and cheeses.
Baked bacon with cooked must quince jam creates an extra feature that will allow you to tempt the tastebuds of your guests!
Squid ink scones with salmon, rocket and caramelized lemon
Ingredients
• 180 gr of flour
• 40 gr butter
• 10 gr of sugar
• 90 gr of milk
• salt
• 1 egg
• 1 teaspoon of yeast for pies
• 1 bag of squid ink
for the filling
• rocket
• caramelized lemon
• salmon
Method
Knead all the ingredients, roll into balls and bake at 200 ° C for 15 minutes. Fill with salmon, rocket and caramelized lemon.
Toasted bread with avocado mousse, salmon, caramelized lemon
and toasted black sesame seeds
Ingredients
• avocado
• toasted black sesame seeds
• salmon
• caramelized lemon
• slice of stale bread
• lemon juice
• salt and pepper
Method
Blend the avocado, free of waste, with a few drops of lemon juice, a little olive oil and a handful of pepper and salt; toast the slice of bread and spread the mousse obtained. Garnish with salmon, caramelized lemon and sesame seeds. Serve at the table.
Scones with young pecorino cheese, anchovies and
caramelized oranges
Ingredients
• 180 grams of flour
• 40 grams of butter
• 10 grams of sugar
• 90 grams of milk
• salt
• 1 egg
• 1 teaspoon of yeast for pies
for the filling
• young pecorino cheese
• anchovies
• caramelized oranges
Method
Mix everything, form balls and bake at 200 ° C for 15 minutes.
Garnish with young pecorino cheese, caramelized oranges and anchovies. Serve at the table.
Scones with Prague ham and quince and cooked
grape must jam
Ingredients
• 180 grams of flour
• 40 grams of butter
• 10 grams of sugar
• 90 grams of milk
• salt
• 1 egg
• 1 teaspoon of yeast for pies
for the filling
• Prague ham
• quince and cooked grape must jam
Method
Mix everything, form balls and bake at 200 ° C for 15 minutes.
Garnish with Prague ham and quince and cooked grape must jam. Serve at the table.
Scones with gorgonzola cheese and cooked grape must
pumpkin jam
Ingredients
• 180 grams of flour
• 40 grams of butter
• 10 grams of sugar
• 90 grams of milk
• salt
• 1 egg
• 1 teaspoon of yeast for pies
for the filling
• gorgonzola cheese
• cooked grape must pumpkin jam
Method
Mix everything, form balls and bake at 200 ° C for 15 minutes.
Garnish with gorgonzola cheese, cooked grape must
pumpkin jam. Serve at the table.
Caramelized figs and
baked bacon
Ingredients
• 200 gr of caramelized figs
• 100 gr of baked bacon
Method
Cut the figs in half and spin around half a bacon slice; heat a non-stick frying pan and flourish for 30 seconds.
Serve at the table
Salty cheesecake with
caramelized carrots
Ingredients
• 60 grams of butter
• 60 grams of rocket
• 120 grams of crackers
for the filling
• 50 ml of cream
• 200 grams of feta cheese
• 120 grams of greek yogurt
• 200 grams of ricotta cheese
• 3 sheets of gelatin
• 200 grams of caramelized carrots
Method
Chop and mix crackers with butter and rocket: use this dough for the base.
For the filling cool 50 ml of cream and melt the squeezed gelatin in it; blend adding ricotta cheese, feta cheese and Greek yogurt, then pour on the base and put in the refrigerator for 3 or 4 hours. When ready, complete with caramelized carrots. Serve at the table
Broad beans and peas cream
with rice, caramelized
lemons and mackerel
Ingredients
• 200 grams of fresh broad beans
• onion
• 200 grams of fresh peas
• mackerel fillet in oil
• 200 grams of rice
• 200 grams caramelized lemons
• rocket
Method
Shell the beans, scald them in salted water together with the peas for 2 minutes and drain them; cook them in a pan with a little oil and a little onion, blend and put this cream on the bottom of the dish with a portion of rice rinsed several times and cooked with the sushi method. Season with a mackerel fillet in oil, rocket leaves, caramelized lemon and pink pepper. Serve at the table.
White pizza with caramelized
early figs, stracchino cheese
and Parma ham
Ingredients
• pizza base
• caramelized early figs
• stracchino cheese
• Parma ham
Method
Cook the white pizza. Garnish with cheese, caramelized early figs and slices of Parma ham. Serve at the table.
Sausage and leek risotto withcooked grape must quince
Ingredients
• 500 grams of rice
• 350 grams of pork sausage
• a cup of red wine
• 500 ml of broth
• 400 grams of cooked grape must quince
• leek
Method
Brown the leek with little oil and little water, when it is soft add the crushed pork sausage. Brown the sausage and simmer with red wine then add the rice with the hot broth.
When the risotto is cooked, serve it with a spoon of cooked grape must quince.
Duck breast with cherry jam
Ingredients
• duck breast
• onions
• red wine
• cherry jam
Method
Incise the skin of the duck breast with a sharp knife, season with salt and pepper and put it in a non-stick pan from the side of the skin; cook for about 8 minutes (the skin should be crunchy), turn it over and cook for 4 minutes. Keep it warm and slice it after 10 minutes. Prepare a sauce made with red wine: boil the wine and turn the fire off, combine an equal amount of cherry jam. Serve with grilled onions.
Cous cous salad with caramelized orange and dried tomatoes
Ingredients
• cous cous
• tomatoes in oil
• capers
• cashew nuts
• fennel
• green olives in brine
• caramelized orange
Method
Revive the cous cous with little oil and warm water, mix it with caramelized orange pieces, green olives in brine, tomatoes in oil, capers, cashew nuts; complete the salad with sliced fennel and season with salt and oil.
Toasted rye bread
with quince jelly
Ingredients
• rye bread
• quince jelly
• songino
• cooked figs must
• roasted hazelnuts
• rosemary
• sage
Method
Grate roughly the roasted hazelnuts, roast them in a pan with rosemary, shredded sage, salt and pepper. Meanwhile toast a slice of rye or wholemeal bread and when it is cold smear it with quince jelly and cover with songino leaves and hazelnuts. Complete with a spoon of cooked figs must.
Skewers with croquette, dried tomato and caramelized oranges
Ingredients
• 80 gr of young pecorino cheese
• 100 gr of ricotta cheese
• 1 egg yolk
• 60 gr of semolina
• caramelized oranges
• parsley
• thymus
• origan
• tomatoes in oil
• olives in oil
Method
For the croquettes blend the young pecorino cheese and combine ricotta, yolk, semolina, salt, pepper, parsley, thyme, oregano; mix all the ingredients, form balls and pass them in the semolina in order to fry them. Skewer the croquettes on a thin skewer with a piece of caramelized orange, a tomato and an olive in oil. Serve at the table.
Bread croutons with
figs in a salty taste
Ingredients
• 4 slice of bread
• 4 slice of roasted pork
• fresh radicchio
• caramelized figs
Method
Toast a slice of brad, preferably wholemeal, cover it with a slice of roasted pork, caramelized figs, fresh radicchio.
A variation is whit gorgonzola, caramelized figs, walnuts and curly endive.
Sandwiches with pumpkin
in cooked must
Ingredients
for 14 sandwiches
• 100 gr spelled flour
• 200 gr 00 flour
• 1 gr crushed pimento or pepper as they wish
• 1 jar of 230 gr of pumpkin in cooked must
• 120 ml water
• 40 ml milk
• 10 gr instant yeast for pies
• 4 gr salt
• 15 gr flax seeds
• 30 ml olive oil
Method
First mix the liquids and flours separately, then combine them without kneading a lot. Using a spoon, make the sandwiches, cook them in a preheated oven, at 270° for 5 minutes, then at 240° for another 10 minutes.
You can taste them with cheese or cured meats.
Rice with green cream, seafood mix and caramelized lemons
Ingredients
• 120 gr rice
• 300 gr seafood mix
• 6 cherry tomatoes
• 50 gr caramelized lemons
• 200 gr zucchini
• 2 tablespoons olive oil
• garlic
• parsley
• 100 gr rocket
Method
Rinse the rice and put it in a small pot with a thick bottom, cover it with water twice its volume, when it boils, salt it, cover it and cook over low heat for 20 minutes. Turn off the heat and leave it covered for another 10 minutes.
Prepare the green cream by cooking the zucchini in chunks into boiling salted water, whirl it while still hot with the rocket that, on the contrary, has been blanched for a few seconds and then cooled.
Put the cream on the bottom of the dishes, put the rice in the center with the seafood mix browned quickly in a hot pan with garlic, parsley and tomatoes. Complete the dish with caramelized lemons.
White taglierini with bottarga
and caramelized orange
Ingredients
for 2 people
• 120 gr taglierini pasta
• 140 gr buffalo mozzarella
• 150 gr ricotta cheese
• 50 gr caramelized orange
• bottarga as required
Method
Cook the pasta al dente, cool it under running water. blend the buffalo mozzarella with the ricotta and add to the pasta. Pour into 2 buttered racks and bake them for 5 minutes at 200 degrees. Turn them over, season with bottarga and caramelized orange
Marsala liver with
caramelized grapes
Ingredients
• 200 gr thinly cut bovine liver
• 1 onion
• 2 bay leaves
• 30 ml marsala
• 30 gr peeled and chopped almonds
• 80 gr caramelized grapes
• 2 sliced and grilled fennel
• milk as required
• olive oil as required
• salt
• pepper
Method
Put the liver in milk for about 4 hours. When preparing it, put the thinly sliced onion in a little oil and 2 tablespoons of water. When it dries, add the almonds and bake for 30 seconds. Remove from the pan, add more oil, bay, and brown the liver drained from the milk, then blend with marsala. Gather the onion with the almonds and cook for 5 minutes, add salt and pepper, serve with grilled fennel and caramelized grapes.
Tripe salad with
caramelized oranges
Ingredients
• 300 gr blanched tripe
• 300 gr carrots and celery
• 1 red onion
• 1 spoonful of capers
• 70 gr of caramelized oranges
Method
Blanch the tripe twince in salted water (changing the water) the second time, add a bay leaf and cook. Blanch celery and carrot into pieces, slice the red onion and leave it in water and vinegar for about an hour, drain and assemble all ingredients, including caramelized oranges. Season whit extra virgin olive oil.
Carrot cream, tuna carpaccio and caramelized orange
Ingredients
• 400 gr of carrots
• 300 gr of tuna carpaccio
• 200 gr of caramelized oranges
• 50 gr of corn salad
• 40 ml of orange and lemon juice
• 20 ml of vermouth
• 10 gr of cornstarch powder
• 3/4 drops of Tabasco
• chilli pepper as they please
• salt
Method
Peel and cut into pieces the carrots, cook them well in boiling salted water, drain the water, add the cornstarch diluted in the citrus juice and the vermouth. Heat so that the liquid thickens, remove from the heat, blend Tabasco and pepper. Store the cream in the fridge until it is time to put the caramelized oranges and the corn salad into the dish with the tuna carpaccio.
Apple and quince
Ingredients
• 1 green apple
• origan
• 50 gr feta cheese or goat cheese
• a stalk of celery
• extra virgin olive oil
• 50 gr quince jam in cooked gapes must
Method
Peel and chop the apple without breaking it, cut inyo slices and alternate them with the quince jam in baked grapes, the crumbled cheese and the sliced celery seasoned with oil and oregano.
Roast chicken with spinach and caramelized lemons
Ingredients
• 500 gr sliced chicken breast
• 200 gr minced chicken
• 200 gr blanched spinach
• 125 gr low-fat yogurt
• 100 gr caramelized lemons
• fresh ginger
• salt
• pepper
• parsley
• thyme
• 1 egg white
• extra virgin olive oil
Method
Marinate the chicken slices for 30 minutes with the yogurt. Spread a sheet of foil and cover it with a sheet of parchment paper, oil it and put the fillets of chicken seasoned with salt, pepper and grated ginger, and the minced chicken mixed with egg white, salt, pepper, parsley, thyme. Cover with spinach and caramelized lemons, make a roll and close it in the double paper. Cook for 20 minutes in water that simmers, let it cool in the same water, unwrap and brown it gently in oil for 10 minutes.
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Short cake with
chocolate cream
and caramelized oranges
Caramelized figs with dark
chocolate cream
and chili pepper
Shortbread
cake with early
figs jam
Pancake with rum, Nutella and caramelized figs
Cocoa and
pears pudding
Yoghurt semifreddo
with caramelized carrots
Sfogliatine with caramelized orange
Chocolate truffles
stuffed with
caramelized grape
Fortified wine jelly
with caramelized fruit
Dark chocolate
half a sphere
and candied figs
White chocolate
half a sphere and
caramelized grapes
Ricotta cheese
cupcake and
caramelized oranges
White chocolate
cream cupcake
and pears in wine
Cocoa cupcake
and cherry jam
Cream cheese cupcake ad caramelized carrots
Mascarpone
cream,meringue and caramelized orange
White chocolate cream and butter cupcake with candied lemon
Ricotta cheese
and chocolate
ckeesecake with
caramelized grapes
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Alchermes cookies
Amaretti, chocolate
and pears
in wine tart
Pancacao with caramelized figs and custard
Italian cartellate
Cocoa babà with cream and caramelized cherries
Waffles filled with
nougat cream and caramelized oranges
Morbidoni with chocolate and caramelized oranges
Tiramisù with
fortified wine
and caramelized grapes
Meringue biscuit
filled with ice cream and caramelized lemons
Pandolce with
figs and pears
in wine
Cream with rice
and coconut with caramelized
carrots
Short cake with chocolate cream and caramelized oranges
Ingredients
for a 21 cm diameter
• 200 grams of flour 00
• 20 ml of water
• 1 gr of salt
• 5 grams of yeast for sweet
• 60 grams of almond flour
• 120 grams of butter
• 20 grams of cocoa
for the filling
• 400 grams of caramelized oranges
• 150 grams of cream
• 150 grams of milk
• 15 grams of cornstarch
• 1 sheet of jelly
• 120 grams of dark chocolate
• 20 grams of butter
• 200 grams of quince jam
• 1 egg yolk
• 10 grams of sugar
Method
Knead all the ingredients for the dough, stretch the dough and put to rest in the refrigerator for 30 minutes. Bake at 200 ° C for 20 min. Knead cream, milk, sugar, yolk and maize and cook until you get a cream.
Join the gelatin sheets (already held in soaking) and the chocolate. Sprinkle the cooled dough with quince jam and add the cream. Garnish with caramelized oranges. Serve at the table.
Caramelized figs with dark chocolate cream and chili pepper
Ingredients
• 40 ml of milk
• 120 grams of dark chocolate
• 1 egg yolks
• 20 grams of cornstarch
• 20 grams of butter
• 10 grams of cane sugar
• 280 grams of cream
• 1 sheet of gelatin
Method
Heat cream and milk. Mix cornstarch with sugar and add egg yolk. Pour into the pan where you heated cream and milk and cook on low heat until you get a thick cream. Turn off the flame and combine chopped chocolate, butter and soaked gelatin. Put half a caramelized fig in a glass, sprinkle with a teaspoon of rum and chili pepper and top with the prepared cream and another caramelized fig. Serve at the table.
Shortbread cake with
early figs jam
Ingredients
for a 21cm
• 390 g of flour
• 10 g of baking powder for sweets
• 1 g of salt
• 170 g butter
• 30 g of water
• 10 g of lemon juice
for the filling
• 400 g of early figs jam
Method
Mix all the ingredients except the jam. Divide the dough in two parts, one larger than the other. After leaving the mixture to rest in the fridge for 30 minutes, stretch the largest part in the pan then fill with jam and cover with the remaining dough. Bake in a preheated oven at 220 ° for 45 minutes.
Because of the lack of sugar, the dough will not darken. Serve at the table.
Pancake with rum, Nutella
and caramelized figs
Ingredients
• 150 grams of flour
• 60 ml of fresh cream
• 1 pinch of salt
• 1/2 bag of yeast
• 1 egg
• 60 ml of rice oil
• 50 grams of wheat starch
• 100 grams of sugar
• 120 grams of whole yogurt
for the filling
• rum • caramelized fig
• Nutella
Method
Mix all the powders, aside all the liquids and merge all together with a spatula. Grease the pan with butter and, once freshly hot, pour a spoonful. Cook until golden brown.
Garnish with a teaspoon of rum, Nutella and caramelized figs. Serve at the table.
Cocoa and pears pudding
Ingredients
• 150 grams of flour
• 50 grams of wheat starch
• 100 grams of sugar
• 60 ml of rice oil
• 60 ml of fresh cream
• 20 grams of cocoa
• 1 pinch of salt
• 1/2 bag of yeast
• 1 egg
• 120 grams of whole yogurt
for the filling
• pears in wine
Method
Mix all the powders, aside all the liquids and merge all together with a spatula. Pour the mixture into a glass and bake in microwave at full power for 1 minute and a half. Serve garnished with pears in wine and their syrup.
Yoghurt semifreddo with caramelized carrots
Ingredients for
7 aluminum cups
• 210 ml greek yoghurt
• 3 sheets of gelatin
• 230 grams of caramelized carrots
• 30 ml of milk
• 250 ml of semiwhipped cream
Method
Heat the milk slightly. Mix yogurt and semiwhipped cream with a spoon. Dissolve the soaked gelatine in the hot milk and mix with the cream obtained from yogurt and cream.
Place a spoonful of carrots in the cups, cover with the cream and store in the freezer. Defrost 30 minutes before serving.
Sfogliatine with
caramelized oranges
Ingredients
• 230 grams of puff pastry
• 150 grams of mascarpone cheese
• caramelized oranges
• 20 grams of icing sugar
• 300 grams of fresh cream
Method
Brush with water a rectangle of puff pastry, sprinkle with icing sugar and cut into small rectangles (4x8 cm). Bake at 200 degrees for 10 minutes then 180 degrees for other 15 minutes.
Combine cream, mascarpone, sugar, and whip.
Fill the pastry with this cream and the caramelized oranges jam. Serve at the table.
Chocolate truffles stuffed with caramelized grape
Ingredients
for the sponge
• 150 grams of flour
• 50 grams of wheat starch
• 1 pinch of salt
• 100 grams of sugar
• 1/2 envelope of yeast
• 60 ml of rice oil
• 1 egg
• 60 ml of fresh cream
• 120 grams of whole yoghurt
for the buttercream
and chocolate
• 120 grams of butter
• 50 grams of dark chocolate
• 30 grams of albumen
• 64 grams of cane sugar
• 12 grams of cocoa
• 24 ml of hot milk
• Caramelized grapes
Method
Begin with the sponge cake: mix all the powders, aside all the liquids and merge all together with a spatula. Bake at 200 °C for 20 minutes. For the cream, blend the butter and 40 grams of sugar, aside join milk and dark chocolate on the fire, and once cold add to the butter. At 40 ° whip the egg whites with the remaining sugar and combine with cocoa powder. Crumble the sponge and combine it with a butter and chocolate cream to obtain a malleable dough, form disks, fill with caramelized grapes and then roll into balls. Dip them in cocoa powder. Serve at the table.
Fortified wine jelly with caramelized fruit
Ingredients
• 400 grams of fortified wine
• 80 grams of the wine from pears in wine
• 4 sheets of fish glue
• Amaretti biscuits as required
• caramelized fruit at your choice
Method
Heat 100 ml of fortified wine without boiling it and melt in it the fish glue, then combine the remaining wine. As it cools, start stratifying the jelly by inserting first of all the liquid, then the caramelized fruit, and then other liquid, and to complete some crumbled Amaretti biscuits. When it is cold enough, serve it.
Dark chocolate half
a sphere and candied figs
Ingredients
• 1 muffin
• dark chocolate as required
• rum and cream
• caramelized figs
Method
In a half a sphere mold pour the melted dark chocolate that will solidify by covering the spherical surface, then crumble half a muffin in each half a sphere and add a spoonful of caramelized figs then cover with the dark chocolate. Once cooled, remove it from the mold and complete with a warm rum cream. The warm cream will soften the chocolate, allowing you to have different consistencies.
Serve at the table.
White chocolate half a sphere
and caramelized grapes
Ingredients
• 1 muffin
• rum and cream
• caramelized grapes
• white chocolate as required
Method
In a half a sphere mold pour the melted white chocolate that will solidify by covering the spherical surface then crumble half a muffin in each half a sphere and add a spoonful of caramelized grapes. Cover with the white chocolate and, once cooled, remove it from the mold and complete with a warm rum cream. The warm cream will soften the chocolate, allowing you to have different consistencies.
Serve at the table.
Ricotta cheese cupcake and caramelized oranges
Ingredients
for 16 cupcakes
• 220 gr of flour 00
• 2 eggs
• 180 grams of sugar
• 60 grams of rice oil
• 100 ml of water
• 10 grams of yeast for sweets
for the filling
• 600 grams of ricotta cheese
• 180 grams of icing sugar
• 100 grams of egg whites
• caramelized oranges
Method
Start with the sponge cake: mix the flour with 140 grams of sugar and the yeast, aside at 40° whip the egg whites with 40 grams of cane sugar and mix everything with the already mixed powders, the yolks, the water and the oil . Pour into molds and bake at 200° C for 20 min. For the cream, at 40° whip the egg whites and the icing sugar, and combine it with ricotta.
Empty the cupcake in the middle and garnish with the cream obtained and the caramelized oranges. Serve at the table.
White chocolate cream cupcake and pears in wine
Ingredients
for 16 cupcakes
• 220 gr of flour 00
• 2 eggs
• 180 grams of sugar
• 60 grams of rice oil
• 100 ml of water
• 10 grams of yeast for sweets
for the filling
• 200 ml of fresh cream
• 200 grams of white chocolate
• 400 grams of pears in wine
• 200 ml of fortified wine
• 5 yolks
• 3 sheets of gelatin
• 30 grams of cornstarch
• 400 ml of semi-whipped cream
• 200 ml of pears’ wine
Method
Start with the sponge cake: mix the flour with 140 grams of sugar and the yeast, aside at 40 ° whip the egg whites with 40 grams of sugar and mix everything with the already mixed powders, yolks, water and oil. Pour into molds and bake at 200° C for 20 min. For the cream, mix cream, pear’s wine, yolks, cornstarch and fortified wine, and cook for a few minutes. Out of the fire, combine gelatin, white chocolate and semi-whipped cream. Empty the cupcakes in the middle and garnish with the cream obtained and the pears in wine. Serve at the table
Cocoa cupcake and cherry jam
Ingredients
for 16 cupcakes
• 220 gr of flour 00
• 2 eggs
• 230 grams of sugar
• 60 grams of rice oil
• 100 ml of water
• 10 grams of yeast for sweets
• 30 grams of cocoa
for the filling
• 300 grams of butter
• 60 ml of warm milk
• 30 grams of cocoa
• 100 grams of dark chocolate
• 160 grams of cane sugar
• 60 grams of egg whites
• 400 grams of cherry jam
Method
Start with the sponge cake: mix the flour with 140 grams of sugar and the yeast, aside at 40° whip the egg whites with 40 grams of cane sugar and mix everything with the already mixed powders and water and oil . Pour into molds and bake at 200 ° C for 20 min. For the cream, blend the butter and 100 grams of sugar, aside combine milk and dark chocolate on the fire and, once warm, add it to the butter. At 40° whip the egg whites with 60 grams of sugar and combine it all with cocoa. Empty the cupcakes in the middle and garnish with the cream obtained and cherry jam. Serve at the table.
Cream cheese cupcake and caramelized carrots
Ingredients
for 16 cupcakes
• 220 gr of flour 00
• 2 eggs
• 180 grams of sugar
• 60 grams of rice oil
• 100 ml of water
• 10 grams of yeast for sweets
for the filling
• 210 grams of butter
• 530 grams of cream cheese
• 100 grams of cane sugar
• caramelized carrots
Method
Start with the sponge cake: mix the flour with 140 grams of sugar and the yeast, aside at 40° whip the egg whites with 40 grams of cane sugar and mix everything with the already mixed powders, yolks, water and oil . Pour into molds and bake at 200 ° C for 20 min. For the cream, blend butter and sugar together and then combine the cream cheese. Empty the cupcakes in the middle and garnish with the cream obtained and caramelized carrots. Serve at the table.
Mascarpone cream, meringue and caramelized orange
Ingredients
for 20 meringues
• 150 grams of egg whites
• 150 grams of icing sugar
• 150 grams of sugar
for the filling
• 200 grams of cream
• 200 gr of mascarpone cheese
• caramelized orange
Method
Whip egg whites and sugar at a temperature of 40° C then pour the icing sugar and mix with a spatula without disassembling the eggs. Form some nests and bake for 2 hours at 90° C leaving an open loop so that the steam goes out. Whip cream and mascarpone without sugar and use cream to garnish meringues with a caramelized orange. Serve at the table.
White chocolate cream and butter cupcake with candied lemon
Ingredients
for 16 cupcake
• 220 g of flour 00
• 2 eggs
• 180 g of sugar
• 100 ml of water
• 10 g of yeast for sweets
• 60 g of rice oil
for the filling
• 200 ml of warm milk
• 200 g of minced white chocolate
• 200 g of butter
• caramelized lemons
Method
Start with the sponge cake: mix the flour with 140 grams of sugar and the yeast, aside at 40° whip the egg whites with 40 grams of cane sugar and mix everything with the already mixed powders, yolks, water and oil . Pour into molds and bake at 200 ° C for 20 min. For the cream, heat the milk and combine white chocolate. Mix out of fire. Once cold, add butter. Empty the cupcakes in the middle and garnish with the cream obtained and caramelized lemons. Serve at the table
Ricotta cheese and
chocolate cheesecake with
caramelized grapes
Ingredients
for a diameter of 21 cm
• 50 g of peanuts
• 100 g of dark chocolate
• 260 g of digestive cookies
• 60 g of butter
for the filling
• 250 g of ricotta cheese
• 250 g of cream cheese
• 3 sheets of gelatin
• 100 g of sugar
• 100 g of cream
• vanilla
Method
Mince the chocolate with peanuts, biscuits and butter. Spread the dough in a pan and place it in the fridge. Heat the cream at 80 degrees and combine all the ingredients for the filling (the jelly must have been soaked). Pour the cream obtained in the previously prepared pan and after a 4 hours rest garnish with caramelized grapes. Serve at the table.
Alchermes Cookies
Ingredients
for the sponge cake
• 220 g of flour 00
• 2 eggs
• 180 g of sugar
• 100 ml of water
• 10 g of yeast for sweets
• 60 g of rice oil
for the filling
• 500 g of milk
• 150 g of dark chocolate
• ½ vanilla
• 100 g of sugar
• 4 egg whites
• 40 g of corn starch
Method
Begin with the sponge cake: mix the flour with 140 grams of sugar and the yeast. Mix egg whites with 40 grams of sugar, heat them at about 40 degrees and continue to whip. Combine the yolks with the liquids then add flour and yeast. Divide the dough into cylindrical molds greased with butter and bake at 200 degrees for 10 minutes. For the cream blend starch and sugar, add egg whites and pour into warm milk. Once the cream is thick, out of fire add minced chocolate. Split the sponge cake into two discs and remove the center in half of these; moisten them with the alchermes, stuff them with the cream and fill the center hole with caramelized grapes. Serve at the table.
Amaretti,chocolate and
pears in wine tart
Ingredients
for a diameter of 21 cm
• 300 g of flour 00
• 1 g of salt
• 90 g of almonds flour
• 20 ml of water
• 10 g of yeast for sweets
• 170 g of butter
• 10 g of lemon juice
for the stuffing
• 400 g of pears in wine
• 150 g of dark chocolate
• crumbled amaretti biscuits
Method
Knead all the ingredients for the shortcrust. Divide the dough into two parts, one larger than the other. After leaving the dough in the fridge for 30 minutes, spread the largest part on the pan, then stuff it with a layer of jam, a layer of chopped chocolate, amaretti and another layer of jam, and cover with the remaining dough. Bake in preheated oven at 220 ° for 30 minutes. Serve at the table
Pancacao with caramelized
figs and custard
Ingredients (for pancacao in a 20 cm diameter mold with high sides)
Yeast to prepare the night before:
• 100 ml milk
• 5 gr brewer's yeast
• 150 gr flour
For pancacao:
• 300 g spelt flour
• 150 ml milk
• 1 yolk
• 50 gr butter
• 10 walnuts
• 1 egg
• 10 gr bitter cocoa
• 20 gr sugar
• 3 gr salt
• 80 gr acacia honey
• milk as required
For custard:
• 300 ml milk
• 1/2 vanilla bean
• 3 eggs yolks
• 60 gr brown sugar
• 20 gr cornstarch
• 2 gr jelly in sheets
For filling:
• 1 jar of 230 gr of caramelized figs
• 40 ml brandy
Continue
Method
Yeast to prepare the night before: mix all the ingredients, put the dough in a bowl covered with a sheet of film, leave it in the fridge for one night. the next day, combine it whit the remaining ingredients.
Prepare the pandolce by pouring the flour, the cocoa, the salt and the sugar into a stand mixer and mix them. Combine the milk, the honey, the yeast and knead; add the yolk and then the butter a little at a time, continuing to knead. Pour the mixture into the mold lined whit greased oven paper, leave it to rise for a few hours in a warm place.
When its volume is almost doubled brush with beaten egg mixed with a little milk. Garnish with walnuts, cut a deep cross on top and bake at 240 degrees for 10/15 minutes in a preheated oven, then at 180° for 45 minutes.
Proceed mixing all the ingredients for custard, except the gelatine, and cook them until the cream in obtained. Then, add the gelatin soaked in a little cold water.
Once cold, cut the pancacao in half, soak the bottom with brandy mixed with caramelized fig syrup, and cover with the same figs cut into pieces and cold custard. Deepen the top of the pancacao to make room for the custard.
Come back
Italian cartellate
Ingredients
• 300 gr 00 flour
• 10 gr sugar
• a pinch of salt
• 2 g bicarbonate
• 50 ml olive oil
• 10 ml clementine juice
• 1 yolk
• 80 gr white wine
For the filling:
• cooked figs must or cooked grape must
Method
Mix all the ingredients and leave the dough in a film under a cloth for 30 minutes. Roll out the dough at the minimum thickness with the help of a pasta maker.
Cut the lozenges 20 cm long and 3 wide, pinch them every 3 cm forming some dimples, roll them by pinching them into a rosette. Let them dry for 15 minutes in a cool place and then fry them.
When they are cold, dip them in cooked fig must, or in the cooked grape musts, heated in a saucepan in order to make it fluid.
The filling variant is with caramelized figs and toasted almonds.
Cocoa babà with cream and caramelized cherries
Ingredients
• 170 ml warm milk
• 10 gr brewer's yeast
• 20 gr sugar
• 200 gr flour
• 80 gr 00 flour
• 20 gr bitter cocoa
• 30 gr brown sugar
• a pinch of salt
• vanilla
• 3 eggs
• 50 gr cold melted butter
• 50 g chopped dark chocolate
for the syrup
• 300 ml water
• 100 gr brown sugar
• 150 gr granulated sugar
• 2 bay leaves
• juice of 2 tangerines and 1 tangerine peel
• cinnamon
• cardamom
for the filling
• 300 gr cream
• 200 gr cherry jam
• 200 gr mascarpone
Method
Dissolve the yeast in the milk, add sugar and flour, mix and make a dough. Leave it to rise for 1 hour. Put the dough in the kneader and add the remaining ingredients for babà: first add cocoa, flour, sugar, salt and vanilla, then add one egg at a time and, continuing to knead, add the butter and chocolate. Grease 10 babà molds, fill them with the dough, put them to rise for about 2 hours. Bake at 200 degrees for 20 minutes in preheated oven. When they are cold, immerse them in the following syrup: boil the syrup fir 5 minutes and use it lukewarm. Whip the cream with the mascarpone and stuff the babas. Garnish with cherry jam.
Waffles filled with nougat cream
and caramelized oranges
Ingredients
for 14 waffles
• 100 gr butter
• 100 gr icing sugar
• 100 gr egg white
• 130 gr flour
• lemon flavoring
• vanilla
for the filling
• 600 ml cream
• 230 gr caramelized oranges
• 100 gr minced classic nougat with almonds or hazelnuts
• 200 gr mascarpone
Method
Melt the butter, add the icing sugar and the egg. Whip well to make the dough smooth. Add the flour and mix well. Cover the plate with a sheet of baking paper, spoon the dough out and make some discs(2 mm thick and diameter of 14 cm).
Bake at 180 degrees for 6-7 minutes in a preheated oven.
Once they are out of the oven, put them still hot between 2 small cups to make them concave. Whip together cream and mascarpone, add the nougat, fill the waffles and garnish with slices of caramelized oranges.
Morbidoni with chocolate
and caramelized oranges
Ingredients
for 14 cookies
• 250 gr flour
• 40 gr bitter cocoa
• 7 gr baking powder
• 80 gr granulated sugar
• 120 ml milk
• 80 ml of rice oil
• 40 gr brown sugar
• cinnamon
• nutmeg
• vanilla
• 60 gr chocolate drops
• 200 gr caramelized oranges
Method
Separately, mix all the liquids and all the powders with chocolate chips. Then combine them in a single dough without working too much. Form 14 balls and place them on a baking plate covered with baking paper, garnish with slices of caramelized oranges, and bake in a hot oven at 180° for 10 minutes.
Tiramisù with fortified wine
and caramelized grapes
Ingredients
• 250 gr milk
• 25 gr flour
• 30 gr sugar
• 1 egg
• 100 gr mascarpone
• 6 ladyfingers
• 60 ml fortified wine
• 50 gr white chocolate
• 2 gr jelly in sheets
• 1 yolk
• 40 gr fortified wine
• 100 gr cream
• 1 pot of 230 gr of caramelized grapes
Method
Mix milk, egg, sugar, egg yolk ans cook as a custard. Once removed from the fire, add the chopped white chocolate. Meanwhile, soak the gelatine and dissolve it in 40 ml of warmed wine, add cream and wine while still hot, mix well. When it is cold add mascarpone and whipped cream.
Put the ladyfingers - cut in half and wet with wine - in the glasses, cover with a spoonful of caramelized grapes and the cream with wine
Meringue biscuit filled
with ice cream and
caramelized lemons
Ingredients
for a 26x36 cm biscuit
• 3 eggs whites warmed in a bain-marie
• 70 gr sugar
• 3 eggs yolks
• 60 gr rice flour
• 15 gr cornflour
• lemon peel
for meringue to cover
• 180 gr eggs white
• 180 gr sugar
• a few drops of lemon
for filling
• 500 gr cream ice-cream
• 230 gr caramelized lemons
• 200 gr roughly grinded nougat
Method
Whip the egg whites with the sugar to obtain a stable meringue, gently add the egg yolks and the lemon peel. Spread the dough in a baking tin on greased oven paper, bake at 220 degrees for 15 minutes.
When it is lukewarm, take it with the parchment paper and place it in a rectangular plum cake mold, wait until it is perfectly cold and fill it with cream ice cream, caramelized lemons and crushed nougat.
Close the biscuit in the parchment paper and leave it in the mold, then put it in the freezer for at least 4 hours.
15 minutes before eating, remove it from the freezer and cover it with meringue, which will be flamed. Cut into slices and serve.
Pandolce with figs and
pears in wine
Ingredients
• 160 gr of caramelized figs
• 70 ml of rice oil
• 20 ml of pears in wine’s syrup
• 200 gr of whole wheat flour
• 5 g of baking powder
• ginger powder
• pepper
• nutmeg
• cinnamon
• orange peel
• 230 gr of pears in wine
• 15 walnuts
Method
Mix the oil with the figs jam and blend it in order to use it as a sweetener, add the other ingredients, except pears and walnuts, do not mix a lot.
Line a 25 cm long plumcake mold with baking paper, pour the mixture into it, cover it with pears in wine and walnut kernels, bake at 180 for 35 minutes.
Cream with rice and coconut
with caramelized carrots
Ingredients
• 180 ml milk
• 150 ml water
• 80 gr small-grain rice for sushi
• 20 gr sugar
• 100 gr whipped cream
• 200 gr caramelized carrots
• 20 gr coconut
Method
Rinse the rice several times, add it to the milk and water, and cook it until it becomes similar to a risotto.
Turn off the heat, add the sugar, cover it and let it cool, then mix it with the whipped cream. Pour the cream into the glasses and complete with caramelized carrots.
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Contact
© 2017 Divi Conserve di Del Vecchio D.co
Via T. Traetta, 17 • Mariotto
70032 Bitonto (BA) • Italy
P. I. 06429090720 • C.F. DLVDNC66A24A893R
Tel/Fax +39 080 373 61 82
Email: info@diviconserve.com
