Ricette
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
Ingredienti:
• Agnolotti all’aragosta from Zini’s Collezione Milano
• Shellfish (king prawns, shrimps, scampi,…)
• Marjoram
• Leeks
• Celery
• Parsley stems
• Cognac or brandy
• Extra-virgin olive oil
Preparazione:
Wash the shellfish and separate tails from heads; after cleaning them carefully with oil, cook the shellfish heads in a large saucepan. In a frying pan, heat some extra-virgin olive and brown the minced celery and parsley stems then add them to the shellfish heads. Set alight the brandy in a frying pan and pour it over the shellfish heads, leeks and celery. Add ice and water to cover completely the sauce and boil it fo about 30’ until it thickens and reduces, thus obtaining the bisque. Add the marjoram to the bisque. In a frying pan, heat some extra-virgin olive oil and brown the shellfish tails on a high heat. Cook the Agnolotti all’aragosta in salted boiling water for 2’, drain and turn in the saucepan with the bisque. Decorate with the shellfish tails and marjoram.