Ricette
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- 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
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- 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
STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
Ingredienti:
• Stelle al Pesce Spada from Zini’s Collezione Milano
• Eggplants
• Pine nuts
• Celery
• Raisins
• OO flour
• Fresh basil
• Extra-virgin olive oil
Preparazione:
Dice the eggplants, sprinkle them with salt and leave them to sit in a colander to let the bitter juices drain out. Coat them lightly with some flour and fry them in extra-virgin olive oil; then let them dry on a paper towel. Pre-soak the raisins. Dice the celery and, after heating some extra-virgin olive oil in a frying pan, brown it. Add salt to taste, then add the pine nuts, the raisins and the eggplants thus obtaining the caponata. Cook the Stelle al pesce spada in boiling salted water for 2’, drain and fry-pan them with the caponata. Decorate with some leaves of fresh basil and some extra-virgin olive oil.