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...
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....
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...
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...