Ricette
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- 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 AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
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.