Ricette
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- 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 AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
Ingredienti:
• Stelle al Salmone from Zini’s Collezione Milano
• Pachino tomatoes
• Fresh wild fennel
• Fresh caprino cheese
• Cooking cream with 35% fat
• Garlic
• Extra-virgin olive oil
Preparazione:
Blanch the tomatoes in boiling water for some seconds then put them in water with ice; peel them and put them on a baking tin with the wild fennel, some garlic, extra-virgin olive oil, salt and pepper. Put them in the oven at 100°C for about 45’. Melt the caprino cheese with the cooking cream and whip up until it softens thus obtaining the caprino cheese chantilly. Cook the Stelle al salmone in boiling salted water for 2’, drain and season with the baked tomatoes. Lay them on a dish and decorate with the chantilly and some sprigs of wild fennel.