(Ita) Alici marinate al biondo tardivo
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 […]
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 […]
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 […]
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 […]
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, […]
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 […]
(Ita) Meravigliosamente porcino
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 […]