Ricette
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- 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
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- 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
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
Ingredienti:
• Noirs al Tartufo from Zini’s Collezione Milano
• Egg yolks
• Extra-virgin olive oil
• Chopped hazelnuts
• Butter
• Lemon
Preparazione:
Pour the egg yolks into a double boiler, add some water (4 egg yolks and a cup of water for 4 serves) and stir with a whisk until mixture thickens. Add a half-glass of extra-virgin olive oil and some drops of lemon juice. Cook the Noirs al tartufo in boiling salted water for 2’, drain and pan-fry them with butter and water. Lay them on a warm dish. Decorate with the zabaglione and the chopped hazelnuts.