Ricette
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- 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
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- 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 SOFT POLENTA AND PORCINI MUSHROOMS
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- 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
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
Ingredienti:
• Sorrisi agli Asparagi from Zini’s Collezione Milano
• Asparagus tips
• Ripe Rome tomatoes
• Sheep cheese
• Double cream
• Butter
• Extra-virgin olive oil
Preparazione:
Clean and dice into small pieces the tomatoes, season them with salt and leave them to sit in a colander so that they can let out their moisture. Clean the asparagus tips and brown them in a frying-pan with some butter; add a glass of water, salt, pepper and cook for 5’ thus obtaining the seasoning. Stir the ricotta cheese with a whisk and add the double cream so that the mixture can become as soft as whipped cream. Add salt to taste. Blend the tomatoes with a hand blender, add a drop of extra-virgin olive oil and filter the mixture. Cook the Sorrisi agli Asparagi in salted boiling water for 2’, drain and season them with the asparagus tips. Pour the tomatoes cream on a dish, lay upon the Sorrisi and decorate with the creamy ricotta cheese.