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...
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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...
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...
SALMON FILLET, LEMON SPRING ONIONS, VINEGAR-MARINATED GRAPES IN VINEGAR AND CITRUS SAUCE
Preheat a frying pan, add baking paper and a sprig of thyme. Drizzle with oil and sear the salmon...
PIENNOLO TOMATO SALAD, SPINACH SAUCE, BASIL, CRISPY BREAD AND BURRATA
Halve the Piennolo tomatoes and dress them with salt, pepper, basil and oil. Leave the tomatoes to marinate for...
Preparation time: 10 minutes
ARTICHOKE, TUNA & OLIVE PASTA
Preparation time: 10 minutes Cooking time: 20-25 minutes Serves: 4 Method Remove the tough leaves from the base of...
Preparation time: 10 minutes
ARTICHOKES WITH HONEY & MUSTARD VINAIGRETTE
Preparation time: 10 minutes Cooking time: 20-25 minutes Serves: 4 Method Remove the tough leaves from the base of...
Preparation time: 15 minutes
BACON & CHILLI BREAKFAST SCONES
Preparation time: 15 minutes Cooking time: 20 minutes Serves: 4 Method Preheat the oven to 200oC, gas mark 6....