125 g. 4½ oz. of flour buckwheat
- 100 g. 3 ½ oz. of superior quality white flour - 1 teaspoon
of beer yeast - 2 dl of milk - 2 eggs - 1 dl of liquid
whipping cream - 70 g. 2½ oz. of butter - salt.
Gently heat milk adding beer
yeast.
In a bowl mix the flour, add the eggs and gradually
pour in milk and salt. Beat with a whisk until a creamy
mixture is obtained. Melt 50 g. 1½ oz. of butter over
a low flame, whisk egg whites and liquid cream. Add to
the mixture stirring in gently. Leave to rest for 2 hours
in a warm place.
In a non-stick pan melt a knob of butter and pour in 1 teaspoon of the mixture: turn the blini golden brown on both sides, place over heat and continue until the mixture is finished, placing the blinis on top of each other and separating from each other using greased paper or kitchen foil. Serve hot together with cold caviar or smoked salmon.
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Pinot brut
Blanc de Blancs
Santa Margherita
Spumante with dry velvety taste, with almond notes. Elegant bouquet with hints of hawthorn, ultra-fine lingering perlage.
Serve cool at:
8° - 10° C.
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he main dishes of the simple form of cookery from "Great Mother Russia" were subsequently adopted by the aristocracy for sumptuous banquets in Imperial Russia to accompany various types of iced caviar served in large crystal goblets and dishes of pink Baltic salmon. Imported to France during the Russian Revolution by the aristocracy in exile in Paris, blinis spread throughout Europe.
