(Ita) Crudo di branzino, caviale e limone IGP di Rocca Imperiale

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Or use Google Translate selecting a language here: Ingredienti e preparazione per 4 persone La tartare 400 g di branzino a filetti, […]

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(Ita) Alici marinate al biondo tardivo

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Or use Google Translate selecting a language here: Ingredienti e preparazione per 4 persone La marinatura 400 g di alici, 2 biondi […]

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Carne di Razza Podolica – raw, cooked and stewed

RECIPE – Ingredients and preparation for 4 people   Raw – Tartare 120g sirloin, 2 g lemon, 1 g thyme, salt and pepper, 8 g of EVO, 4 quail eggs, 10 g of white vinegar, 1 g of fresh bean sprouts. Season the meat, using a knife to cut in all ingredients; Meanwhile cook the […]

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Recipe: Tartufo di Pizzo Calabro

Tartufo di Pizzo Calabro Ingredients and preparation for 4 people Chocolate sauce 175 g of water, 65 g of fresh cream, 200 g of sugar, 65 g of cocoa powder, 25 g of corn syrup/glucose. In a saucepan bring to a boil the water, corn syrup/glucose and sugar.  Add the cream and bring to a […]

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Swordfish of the Strait in cubes

Ingredients and preparation for 4 people   Swordfish 400 g of swordfish 2 g of oregano 2 g of garlic 200 grams of purple potato 4 baby carrots 40g of EVO salt and pepper. Boil the potatoes in salted water. Peel and mash while still hot, season with salt, pepper and oil. In a saucepan […]

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Recipe for Bocconotto

Ingredients and preparation for 4 people: The dough 250 grams of flour “00” 50 gm of almond flour 100 gm of granulated sugar 100 gm of lard 1 egg yolk 1 whole egg 2 gm of grated lemon peel 1 gm of baking powder pinch of salt The filling 10 gm icing sugar 80 gm […]

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The Chef of Licorice

Young and already a familiar face seen on national broadcasts: we’re talking about the Chef of Licorice. They call her the Chef of Licorice: Danila Forciniti, a 32 year old from Rossano, a former cooking instructor at the “Accademia d’Arte Culinaria Cordon Bleu” in Florence where she graduated, always with a passion for cooking, licorice, […]

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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 […]

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(Ita) Meravigliosamente porcino

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Or use Google Translate selecting a language here: Ingredienti e preparazione per 4 persone   Alla griglia 2 porcini, 20 g di […]

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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 […]

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