Ricette
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
Ingredienti:
• Zini’s Rotelle Ricotta e Spinaci
• Courgettes
• PDO Parmigiano Reggiano
• 2 tablespoon of béchamel
• Extra-virgin olive oil
• Butter
• Salt and pepper
Preparazione:
Lay the Rotelle in a baking pan greased with butter. Dice the courgettes in cubes and pan-fry them with extra-virgin olive oil. Mix together the courgettes, the béchamel sauce, the Parmigiano Reggiano, salt and pepper. Pour the mixture on the Rotelle and cook them au gratin. Courgettes can be replaced with other vegetables, as for example aubergines or asparagus, according to the season.