Ricette
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- 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
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
Ingredienti:
• Zini’s Patato gnocchi
• Small cuttlefish
• Turnip greens
• Lemon
• Garlic
• Anchovy fillets
• Red pepper
• Extra-virgin olive oil
Preparazione:
Wash the turnip greens and blanch them in boiling water for some seconds; drain and put them in water with ice. Clean the small cuttlefish; cut their heads off and roast them in a saucepan with some extra-virgin olive oil on a high heat. In another saucepan, heat some extra-virgin olive oil and brown the turnip greens with some garlic, red pepper and an anchovy fillet. Cook the Patato gnocchi in boiling salted water for 2’, drain and pan-fry with the turnip greens. Add the small cuttlefish and decorate with a grated lemon peel.