Ricette
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- 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
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- 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
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- 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
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
Ingredienti:
• Sorrisi Mediterranei from Zini’s Collezione Milano
• Bass
• Precooked chickpeas
• Breadcrumbs
• Flour
• A beaten egg
• Rosemary
• Garlic
• Tomato purée
• Extra-virgin olive oil
Preparazione:
Drain the chickpeas, wash them and brown them in a saucepan with some extra-virgin olive oil, a clove of garlic and a few tablespoons of tomato purée. Add salt and red pepper to taste. Fillet the bass and dice it into cubes. Flour the cubes, coat them with egg and dip in breadcrumbs with chopped rosemary. Fry the breaded cubes thus obtaining the croquettes; keep them hot. Cook the Sorrisi Mediterranei in salted boiling water for 2’, drain and season them with the chickpeas sauce; decorate them with the bass croquettes.