BRUSCHETTA WITH CHERRIES, WILTED BITTER GREENS AND GINGER COMPOTE Method: To make the cherry ginger compote, pit the cherries and cut them in half. Weigh 260 g and...
CARAMELISED GRAPE SKEWERS Method: First, wash, peel, and dry the two bunches of grapes: 1 bunch of green grapes and 1 bunch...
Preparation time : 35 minutes BAKED ANCHOVIES AU GRATIN WITH IGP COSTOLUTO TOMATOES This appetizing dish will impress your guests. The intense flavour of the anchovies goes so well with the great...
STUFFED KOHLRABI WITH VEGETABLES AND GORGONZOLA, MINT AND ROCKET SAUCE Peel the kohlrabi, cut off the top and scoop out the pulp carefully to create the cases. Keep the...
SCALLOPS WITH A CLEMENTINE REDUCTION AND SICILIAN ORANGE SUPREME, POMEGRANATE, THYME AND BOTTARGA Line a large shallow frying pan with baking paper and drizzle with oil. Heat it over medium-high heat and...
COD FILLET WITH LETTUCE SAUCE, OVEN-ROASTED TOMATOES AND GARDEN HERBS Sear the cod fillets in a frying pan on baking paper with a drizzle of oil, salt and pepper....
WARM RICOTTA WITH ASPARAGUS GAZPACHO, BASIL AND LEMON Method: For the baked ricotta mousse: whisk the egg whites with a pinch of salt until firm and then...
GRILLED LETTUCE WITH WALNUTS, PARMESAN AND LEMON Method: Parmesan cream: bring the cream to a boil in a small saucepan and add the diced parmesan. When...
PROVENCE-STYLE ARTICHOKES Method: Chop the carrot, onion and celery very finely. Sauté the chopped vegetables gently in a saucepan in a...