Creamy Mushroom Crostini

In a pan, heat up extra-virgin olive oil, chopped garlic, sliced mushrooms and fry for 10 minutes until golden. Add some sweet vermouth, a splash of cream and thyme, let reduce and spoon onto crostini.  

Smoked Salmon & Pear Crostini

Dice up a bosc pear and add to a crostini. Top with a slice of smoked salmon, then drizzle with balsamic vinegar, olive oil and a bit of salt.

Lazy Man's Carpaccio

Lay slices of bresaola on a serving platter. Cover them with arugula. Sprinkle with salt and freshly squeezed lemon juice. With a vegetable peeler, shave large pieces of Parmigiano-Reggiano cheese over top, then drizzle the whole thing with the best extra-virgin olive oil you have.

Vin Burlée

  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 lime
  • 200 g white sugar
  • 6 whole cloves
  • 1 stick cinnamon
  • 1/2 whole nutmeg, for grating
  • 1 vanilla pod, halved lengthways
  • 3 star anise
  • 2 bottles David Rocco's Chianti

Put everything in pot and bring to a boil. Reduce, and let simmer for 10-15 minutes.

Strain and serve. Keep on low for second helpings.

Serves 6 to 8