Ricette
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
Ingredienti:
• Agnolotti al ParmigianoReggiano DOP from Zini’s Collezione Milano
• Red wine (Sangiovese type)
• Courgettes
• Carrots
• Broccolis
• Fennels
• Turnip greens
• Shallot
• Extra-virgin olive oil
Preparazione:
Brown some shallot and a carrot in a saucepan with extra-virgin olive oil; add some red wine and boil until obtaining a thick reduction. Filter and keep aside. Clean all the vegetables and dice them in small pieces. Blanch them in salted boiling water then pan-fry them with extra-virgin olive oil, salt and pepper. Cook the Agnolotti in boiling salted water for 2’, drain and season them with the pan-fried vegetables. Lay the Agnolotti on a dish and add the wine reduction togethr with a drop of extra-virgin olive oil.