September
Let
4 prs.
30 min.
Poached wild pears in red wine
- 4 wild pears
- 500 ml redwine
- 200g sugar
- 3 cloves
- 2 star anis
- 1 cinnamon stick
- Hæld rødvin og sukker i en lille gryde og bring det langsomt i kog
- Fjern skrællen fra pærerne uden at fjerne stilken
- Tilføj kanel, stjerneanis og nellikke til gryden med rødvin og sukker og lad det simre et par minutter, tilføj da pærerne og kog dem i 10-15 minutter. Sørg for at vende dem jævnligt.
- Tag pærerne op af gryden og lad dem køle af på en talerken. FIltrer væsken igennem en si til en endnu mindre gryde og lad den reducere til den har en sirupagtig konsistens
- Servér pærerne på en tallerken med den reducerede væske over.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.