RECIPES

Ricetta di Emanuela Casula https://www.threads.com/@emanuela_casula_?xmt=AQF0Z_ojwNXY-3SIZW766yzA-lljRLWBb2l0epJhkeV2ubg Tostare per qualche minuto in una padella antiaderente il riso, versare due mestoli di brodo e aggiungerne di volta in volta fino a completamento...

1. Marination (optional but highly recommended): Place the chicken wings in a bowl with beer, a pinch of salt, pepper, and paprika. Let them marinate for at least 1 hour (ideally 3–4 hours or overnight for best flavor). 2. Cooking the Wings: Preheat the oven to 200°C / 390°F. Remove the wings from the marinade and pat them dry with paper towels. Place them on a baking tray lined with parchment paper, brush lightly with olive oil, and bake for 35–40 minutes, flipping them halfway through to ensure even browning.

Cook the hamburgers on a hot griddle for 3–4 minutes on each side. Cut the buns in half and lightly toast the inside. Spread some Blonde Spreadable Beer on the bottom half of each bun. Add lettuce leaves, the hamburger patty, and a slice of Cheddar cheese...

Serve with bread, breadsticks, and small bowls of Red Spreadable Beer.

In a bowl, prepare the batter by adding the very cold beer (from the fridge), flour, and salt. Using a whisk, mix everything together until a smooth and homogeneous batter is formed.

Melt the butter in a pan and cook the eggs until the whites are set and the yolks remain soft. Season with salt and pepper to taste. Spread the Blonde Spreadable Beer on each slice of toasted bread, then place the egg on top.

Separate the egg yolks from the whites. Beat the yolks with the sugar until the mixture is light and fluffy. Add the mascarpone and mix well. Whip the egg whites until stiff peaks form and gently fold them into the mascarpone cream. Mix the light beer with...

Spread all the sandwich bread slices with Red Spreadable Beer. Fill with a slice of French Emmental cheese and a slice of cooked ham. Close the sandwich. Beat the eggs and milk together. Dip the French Toast in the egg mixture. In a pan, cook until golden and crispy on both sides.

In a bowl, beat the eggs with the milk and melted butter. Add the sifted flour along with the baking powder, sugar, and salt, mixing until smooth and lump-free. Heat a non-stick pan and pour a ladle of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden on both sides.

Finely chop the onion and sauté it with butter. Add the rice and toast over high heat for 2 minutes. Deglaze with the beer. Cook the rice, gradually adding the broth a little at a time. Halfway through cooking, add the Dark Spreadable Beer. Once fully cooked, remove from heat, stir in grated cheese and a knob of butter, then let it rest for a couple of minutes before serving.

Roll out the shortcrust pastry in a buttered tart pan and prick the base with a fork. Spread the Dark Spreadable Beer over the base, creating a layer about ½ cm thick. Decorate the top with strips of pastry previously prepared to form the classic lattice pattern. Bake in a preheated oven at 180°C (350°F) until golden brown.

Toast the bread in the oven at 180°C (356°F) for 5 minutes or in the air fryer at 200°C (392°F) for 2–3 minutes. Place the Brie on the warm bread and return to the oven for another 2–3 minutes, or to the air fryer for about 30 seconds. Remove when the Brie starts to melt. Add a spoonful of Dark Spreadable Beer on top and serve immediately.