Recipes
FRUIT OF THE FOREST MOUSSE WITH MINT, EXTRA VIR...
Ingredients for 4:For the mousse:60 gr egg whites120 gr sugar40 gr water250 gr fresh cream350 gr fruit of the forest puree10 gr gelatin sheetsFor the peanut brittle:100 gr sugar1 whole...
FRUIT OF THE FOREST MOUSSE WITH MINT, EXTRA VIR...
Ingredients for 4:For the mousse:60 gr egg whites120 gr sugar40 gr water250 gr fresh cream350 gr fruit of the forest puree10 gr gelatin sheetsFor the peanut brittle:100 gr sugar1 whole...
DISH FROM THE VEGETABLE GARDEN
Ingredients for 4:4 beans, blanched and split in half1 roasted and peeled capsicum, seasoned with thyme, mint, garlic, salt and oil8 segments semi-dried San Marzano tomatoes8 pieces fresh beetroot, lightly...
DISH FROM THE VEGETABLE GARDEN
Ingredients for 4:4 beans, blanched and split in half1 roasted and peeled capsicum, seasoned with thyme, mint, garlic, salt and oil8 segments semi-dried San Marzano tomatoes8 pieces fresh beetroot, lightly...
LAMB LOIN WITH CHAR-GRILLED CAPSICUM AND LAVEND...
Ingredients for 4:1 loin of lamb (500 gr)2 yellow capsicums2 red capsicumsFresh mint leavesViola Extra Virgin Olive Oil, Il SinceroFresh lavender flowers Method:For the lamb loin:Brown the lamb on all...
LAMB LOIN WITH CHAR-GRILLED CAPSICUM AND LAVEND...
Ingredients for 4:1 loin of lamb (500 gr)2 yellow capsicums2 red capsicumsFresh mint leavesViola Extra Virgin Olive Oil, Il SinceroFresh lavender flowers Method:For the lamb loin:Brown the lamb on all...
RISOTTO WITH POWDERED LAUREL LEAVES
Ingredients for 4:280 gr Carnaroli rice2 litres lightly salted boiling water60 gr Reggiano Parmesan, aged for 36 mthsViola Extra Virgin Olive Oil, Tradizione15 laurel leaves, well dried For the laurel...
RISOTTO WITH POWDERED LAUREL LEAVES
Ingredients for 4:280 gr Carnaroli rice2 litres lightly salted boiling water60 gr Reggiano Parmesan, aged for 36 mthsViola Extra Virgin Olive Oil, Tradizione15 laurel leaves, well dried For the laurel...
