Ricette
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- 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 VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- 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
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
Ingredienti:
• Sorrisi Parmigiano e Basilico from Zini’s Collezione Milano
• 12 red prawns from Sicily
• 15 Pachino tomatoes
• 12 Taggiasca olives
• Extra-virgin olive oil
• Salt
• Red pepper (optional)
• A clove of garlic
• Chopped parsley
Preparazione:
Clean and chop the tomatoes then brown them in a frying-pan with the clove of garlic, some extra-virgin olive oil, the red pepper and the olives previously pitted; add salt to taste and cook for about 15’, adding if necessary 2 or 3 tablespoon of water. Cook the Sorrisi Parmigiano e Basilico in salted boiling water for 2’, drain and pan-fry them with the tomato sauce; then add the red prawns. Be careful to shell the prawns immediately before adding them to the dish so that they can keep all their typical taste. Sprinkle with chopped parsley and serve.