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GREAT CHEFS' TAKES ON PRIMO PAN

Traditional recipes, great ideas from master pastry chefs, and experiments by people who love baking and want to share their experiences. There are lots of ways to enjoy Primo Pan biscuits, and every one of them is wonderful.

Biscotti primopan foglie

RISTORANTE DA VITTORIO

It offers

Biscuits from Battifollo
with Marsala zabaglione

INGREDIENTS

​4 egg yolks
100 g sugar
100 ml fine Marsala

METHOD

Put the egg yolks in a round-bottom copper pan with the sugar and the Marsala. Place the pan on a hot bain-marie over a low heat. Beat with a whisk, increasing the speed as the mixture thickens. When the cream is dense, the zabaglione is ready. Serve hot, warm or cold, with Primo Pan “Foglie di Mais” corn biscuits.

Recipe by: Marcella pastry chef
Ristorante da Vittorio
Via Nazionale 48 Bagnasco (CN)

RISTORANTE NESTO

It offers

Duck breast breaded in black fig corn leaves and muscat wine sauce from Asti

INGREDIENTS

1 female duck breast
Corn leaves
Clarified butter
Wine Moscato d’Asti
Salt and pepper
Eggs
Two black figs

METHOD

After removing the skin of the duck breast, pass it in the egg and then in the crumbled Primo Pan corn leaves. Leave to rest in the fridge for an hour, heat the butter in a frying pan and brown the breast in an oven at 150 degrees for 10 minutes, in the meantime melt a knob of butter, sauté the figs and blend with the Moscato. Cut out the breast garnished with figs and Salsa

Recipe by: Chef Alessandro Franco
NESTO a La Morra
Via Fontane 22,
La Morra (CN)