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...
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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...
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...
Preparation time 15 minutes
FRIED OCTOPUS WITH COURGETTES AND SPICY TOMATOES
A simple and very tasty dish! Preparation Hello dear friends and welcome to the kitchen of my restaurant “La...