Ricette
- STELLE AI CARCIOFI (with artichokes) WITH JERUSALEM ARTICHOKE, BLACK TRUFFLE AND FOIS GRAS CREAM
- SORRISI MEDITERRANEI WITH PARSLEY CREAM
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH STEWED ONION AND BROCCOLI
- SORRISI AL BASILICO (with parmesan and basil) WITH RED PRAWNS AND TAGGIASCA OLIVES
- RUSTICI AI PORCINI (with porcini mushrooms) WITH POTATOES CREAM AND ITALIAN BACON
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH SHELLFISH AND MARJORAM BISQUE
- RUSTICI AI PORCINI (with porcini mushrooms) WITH TURBOT AND SHALLOT SAUCE
- SORRISI AL BASILICO (with parmesan and basil) WITH CHERRY TOMATOES, ROCKET AND TRADITIONAL BALSAMIC VINEGAR
- SORRISI AGLI ASPARAGI (with asparagus) WITH TOMATO GAZPACHO AND CREAMY RICOTTA CHEESE
- PATATO WITH SMALL CUTTLEFISH, TURNIP GREENS AND LEMON
- AGNOLOTTI AI 7 FORMAGGI (with 7 cheeses) WITH TAHINI (sesame paste) AND SOY SAUCE TOFU
- NOIRS AL TARTUFO (with truffle) WITH ZABAGLIONE AND HAZELNUTS
- FAGOTTINI FORMAGGIO E PERE (with cheese and pears) WITH NEW OLIVE OIL, BALSAMIC VINEGAR AND TOASTED ALMONDS
- STELLE AI CARCIOFI (with artichokes) WITH SAFFRON AND SPECK HAM CREAM
- STELLE AL PESCE SPADA (with swordfish) WITH EGGPLANT CAPONATA
- LINGUINE ALL’UOVO WITH GOLDEN CHANTERELLES AND YOUNG SQUID
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH SOFT POLENTA AND PORCINI MUSHROOMS
- SORRISI AGLI ASPARAGI (with asparagus) WITH PDO PARMIGIANO REGGIANO
- SORRISI MEDITERRANEI WITH CHICKPEAS AND BASS CROQUETTES
- ROTELLE RICOTTA E SPINACI (with ricotta cheese and spinach) WITH COURGETTES
- AGNOLOTTI AL PARMIGIANO REGGIANO DOP (PDO - Protected Designation of Origin) WITH VEGETABLES, NEW OLIVE OIL AND WINE REDUCTION
- STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
- STELLE AL SALMONE (with salmon) WITH WILD FENNEL, TOMATOES AND CAPRINO CHEESE CHANTILLY
- AGNOLOTTI ALL’ARAGOSTA (with lobster) WITH CRAB CREAM
- NOIRS AL TARTUFO (with truffle) WITH THISTLES AND VEAL SWEETBREAD
STELLE AL SALMONE (with salmon) WITH PRAWNS AND ASPARAGUS
Ingredienti:
• Stelle al Salmone from Zini’s Collezione Milano
• Asparagus
• Prawns or king prawns
• Butter
• A fresh green onion
• Extra-virgin olive oil
Preparazione:
Clean the prawns, wash them and brown them with oil and butter. Peel and wash the asparagus then separate the tips from the spears. Heat some extra-virgin olive oil and brown the spears with the sliced green onion. Cook the tips in boiling salted water. Cook the Stelle al salmone in boiling salted water for 2’, drain and pan-fry them with the spears, the green onion and the prawns. Decorate with the tips and serve.