Tarallinis with Dominus Triple

Make a dough with the flour, olive oil, beer, pinch of salt and cumin seeds.  Split into 25 small balls and roll them in your hands and make a loop with them.  Place them alongside each other on a baking sheet covered with baking paper. Bake them for 30 minutes in an oven at 175 °C.

Tomato tart with tomato pesto and Dominus Triple

Chop the onions finely and sweat for 10 minutes in a dash of olive oil.  Add the tomatade and the Dominus triple. Leave to reduce a bit and then leave to cool.  Lay out four pieces of puff pastry.  Rub in with one spoonful of tomatade.  Cut the tomatoes into slices and lay them in a spiral shape on the pastry base.  Make sure they are not too close to the edge.  Sprinkle with olive oil, rosemary leaves and season with ground pepper and coarsely ground sea salt.  Coat the edges with a beaten egg.  Lay the tarts on a greased baking sheet and cook them for 15 minutes at 200°C. Beat the cream together with the tomatade.  Serve the tarts with a spoonful of tomatade cream.

Grilled scampi with a spicy Dominus Triple marinade

Marinade :

Mix all the ingredients for the marinade together and put into a closed jar.  You can keep this easily for three weeks in the fridge.  Peel the scampi and remove the intestine.  Leave them for 12 hours in the marinade then put them on a skewer – you can also use a branch of rosemary or lemongrass.  Grill them briefly over a hot grill; you can also add some fire herbs for extra aroma.

Red fruits with Dominus Triple Zabaglione