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