CASTELLO DEL POGGIO MOSCATO

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Cerignola olives marinated in garlic rosemary olive oil

Olives

A fruity strawberry shake made with real strawberries.

Strawberry Shake

Indulge in our Poached Pear Verrine, a delightful dessert that layers velvety poached pears with a hint of sweet spices, elegantly served atop a moist olive oil cake. This exquisite combination offers a perfect balance of flavors and textures, with the lightness of the pears complementing the rich, buttery cake. Finished with a drizzle of aromatic olive oil and a dusting of crushed nuts, this dish promises to tantalize your taste buds and elevate your dining experience.

In a saucepan, combine water, sugar, vanilla extract, and cinnamon stick. Bring to a simmer over medium heat until the sugar dissolves.

Prepare the Poaching Liquid

Peel the pears, leaving the stems intact. Add them to the simmering liquid and poach for about 20-25 minutes, or until tender. Remove from heat and let cool in the liquid.

Poach the Pears

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Preheat Oven

In a bowl, whisk together flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In a separate bowl, beat the eggs, then add the olive oil and milk, mixing until smooth.

Mix Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool.

Bake the Cake

Cut the olive oil cake into small cubes. In serving glasses, layer the cake cubes, followed by slices of poached pear. Repeat the layers until the glasses are filled.

Layer the Verrine

Top with chopped nuts if desired and garnish with a sprig of fresh mint.

Garnish

Pears

Water

Sugar

Vanilla Extract

Cinnamon Stick

All-purpose Flour

Granulated Sugar

Baking Powder

Salt

Eggs

Olive Oil

Milk

Chopped Nuts (optional)

Fresh Mint (for garnish)

Poached Pear Verrine, Olive Oil Cake

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Poached Pear Verrine, Olive Oil Cake Recipe in just 1h . Indulge in our Poached Pear Verrine, a delightful dessert that layers velvety poached pears with a hint of sweet spices, elegantly served atop a moist olive oil cake. This exquisite combination offers a perfect balance of flavors and textures, with the lightness of the pears complementing the rich, buttery cake. Finished with a drizzle of aromatic olive oil and a dusting of crushed nuts, this dish promises to tantalize your taste buds and elevate your dining experience.

Poached Pear Verrine, Olive Oil Cake Recipe

Ingredients

Poached Pears

Olive Oil Cake

Assembly

Method

Poaching Pears