Ricette
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- 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 CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- 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
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
Ingredienti:
• Noirs al Tartufo from Zini’s Collezione Milano
• Thistles
• Veal sweetbreads
• Rosemary
• Butter
• Shallot
• Garlic
• Extra-virgin olive oil
Preparazione:
Clean and chop the thistles then brown them with some butter and shallot. Add salt to taste, then add some clear broth or some water. Cook for about 40’, pull out some of the thistles and put the remaining ones in a food processor until smooth. Heat in a frying pan some butter and brown the sweetbreads with some garlic and rosemary; then add the thistles left apart. Cook the Noirs al tartufo in boiling salted water for 2’, drain and pan-fry with the thistle cream. Add the sweetbreads and serve.