Ricette
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- 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 AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- 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 PRAWNS AND ASPARAGUS
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- 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
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
Ingredienti:
• Rustici ai Porcini from Zini’s Collezione Milano
• Potatoes
• Italian bacon
• Shallot
• Bay
• Clear broth
• Extra-virgin olive oil
Preparazione:
Peel and dice the potatoes. Heat some extra-virgin olive oil and brown the diced potatoes with the shallot, the bay, salt and pepper. Add some clear broth and cook for about 40’. Pull out the bay and shallot, then put the potatoes and broth in a food processor until obtaining a cream. Lay paper-thin slices of Italian bacon on a baking tin and and put it in the oven at 180°C for about 10’. Cook the Rustici ai porcini in boiling salted water for 2’, drain and pan-fry them with some extra-virgin olive oil and clear broth left apart. Lay on a dish the potatoes cream and the Rustici, then decorate with the slices of crisp Italian bacon.