Gnocchi: recipe from Sila

Recipe for Gnocchi 250 g potato Sila IGP, 50 g of pecorino cheese, 5 g of potato flour, 50 g regular flour, 1 egg yolk, 3 g of salt, pepper and nutmeg. Put the potatoes in cold water and salt, bring to a boil and simmer about 30 minutes.  While hot, peel and mash potatoes […]

Read more

Tortelli with stockfish from Mammola, tomatoes, scallions and basil

Yield: 4 servings Egg-dough pasta 150 g semolina, 150 g di manitoba, 9 egg yolks, 1 egg. Mix all the ingredients together and let the mixture stand in the fridge for at least 30 minutes. Then roll out into a thin layer of pastry. The stuffing 400 g stockfish, 1 ltr milk, 30 g extra-virgin […]

Read more

Rice from Sibari, asparagus, cherry tomatoes and seafood

Yield: 4 servings Rice 320 g Carnaroli rice from Sibari 40 g extra-virgin olive oil 3 g scallion 50 g white wine, vegetable stock 2 g dill 2 g parsley 4 red shrimps 40 g baby squids 100 g clams 4 g lemon peel and lemon juice 1 g thyme 1 garlic cloves salt and […]

Read more

Swordfish from the Strait of Messina and salmoriglio

Yield: 4 servings Ingredients 600 g swordfish 30 g extra-virgin olive oil 2 g thyme 1    clove of garlic salt and pepper to taste Pour olive oil into a heated pan, add thyme and a clove of garlic. Wait a few seconds, then add the four swordfish fillets and brown them on both sides, seasoning […]

Read more

Red tuna and caviar

Yield: 4 servings Ingredients 400 g red tuna 40 g zucchini  5 g pine nuts   30 g extra-virgin olive oil     1 g thyme   20 g black caviar 20 g red caviar   10 g caper berries     2 g sprouts     2 g ginger     2 g lime peel 2 g garlic Marinate the tuna fish for a few minutes with ginger, lime peel, […]

Read more

Oily fish millefeuille

Oily fish millefeuille, tomato cream, buffalo mozzarella sauce and basil pesto Yield: 4 servings Ingredients: For the millefeuille: 700 g mackerels (about 2) or scabbardfish 160  g buffalo mozzarella 50 g cherry tomatoes 2 g basil 5 g extra-virgin olive oil 4 g garlic 2 g rosemary salt and pepper to taste Clean and fillet […]

Read more

Egg-dough cannoli with zucchini, mozzarella and river prawns

Yield: 4 servings The pastry: 100 g semolina 100 g 00 flour 4 egg yolks 5 g extra-virgin olive oil salt to taste Mix all the ingredients together and let the mixture stand sous-vide for 30 minutes; roll out the pastry then cut it into rectangles to be subsequently shaped into cannoli. The stuffing: 100 […]

Read more

Cockerel breast and leg

Yield: 4 servings The cockerel: 2 cockerels 50 g hazelnuts 100 g extra-virgin oil 2 g garlic 2 g thyme 50 g porcini mushrooms 50 g turnip tops salt and pepper to taste 1 egg Clean the cockerels and separate the breast from the legs; bone the leg and season with salt and pepper, then […]

Read more

Chocolate… sour cherries and Amarelli licorice

Yield: 4 servings For the white chocolate mousse: 125 g 34% white licorice 20 g water 15 g glucose 20 g yolk 250 g fresh whipping cream Melt the chocolate in a bain-marie, boil the water and glucose together in a separate pot, then add them to the melted chocolate and stir until well blended. […]

Read more