PORK FILLET IN A HAZELNUT CRUST, SAUTÉED BLACK CABBAGE AND JERUSALEM ARTICHOKE PUREE
300 g PORK FILLET IN SLICE 30 g BUTTER 1 g TIME 2.5 g ROSMARINE 30 g ROASTED NUTS IN PIECES 2.5 g SALT SIDE DISH OF VEGETABLES 100 g BLACK CABBAGE 30 g BUTTER 160 g PUREA OF TOPINAMBUR Preparation Sprinkle the fillets on one side with chopped hazelnuts. Brown
MEZZO PACCHERO WITH PORK RIBS
Ingredients for 2 servings Net Qty 120 g PACCHERI PASTA 300 g RAGU RIBS 60 g GRANA PADANO CHEESE 10 g BUTTER RIBS RAGU Ingredients for 0.5 kg Net Qty INGREDIENTS 1 0.5 kg PORK RIBS 2,5 g EXTRA VIRGIN OLIVE OIL INGREDIENTS 2 100 g WHITE ONIONS in little pieces 100 g CARROTS
TORTELLO STUFFED WITH PORK SHANK, PIAVE FONDUE AND DEMI GLACÉ
Ingredients for 2 servings Net Qty 120 g PACCHERI PASTA 300 g RAGU RIBS 60 g GRANA PADANO CHEESE 10 g BUTTER RIBS RAGU Ingredients for 0.5 kg Net Qty INGREDIENTS 1 0.5 kg PORK RIBS 2,5 g EXTRA VIRGIN OLIVE OIL INGREDIENTS 2 100 g WHITE ONIONS in little pieces 100 g CARROTS
FREGOLA WITH SAUSAGE AND MUSHROOMS
Ingredients for 2 Servings Net Qty 160g FREGULA SARDA 150g CARDONCELLI MUSHROOMS 400ml VEGETAL WHITE BROTH 80g SAUSAGE 40g EXTRA VIRGIN OLIVE OIL 1g GARLIC 50g GRANA PADANO CHEESE 3g PARSLEY 2gTIME Qb SALT qb black ground pepper 20g BUTTER Preparation WHITE VEGETABLE BROTH Ingredients for 1 litre Net Qty 1 litre WATER 5, 100g CARTOTS 5.950g GOLDEN ONIONS 2,550g
RYE BREAD CROSTONE WITH LARD, HONEY AND CHESTNUTS
Ingredients and components for 2 Servings Net Qty 1pcs RYE BREAD 200g LARDO 100g UNPACKED PRE-cooked CHESTNUTS 30g BUTTER qb HONEY qb ROSEMARY Preparation Slice the bread and toast it in a pan. Brown the pre-cooked chestnuts in a pan with a knob of butter and rosemary. Place
MILLEFEUILLE OF BRESAOLA, STRACCHINO CHEESE, ROCKET PESTO, SUN-DRIED TOMATO
Ingredients for 2 Servings Net Qty 100g PUFF PASTRY 1 EGG 160gBRESAOLA 100g FRESH STRACCHINO CHEESE 40g DRIED TOMATOES IN OIL 59g ROCKET PESTO Qb SALT Ingredients for 0.25 kg Net Qty 120g ROCKET 40g shelled walnuts 40g GRANA PADANO CHEESE 70ml EXTRA VIRGIN OLIVE OIL 0.26g WHITE PEPPER 1.05g SALT Blanch the rocket
PINSA, SALAMI, STRACCIATELLA, YELLOW CHERRY TOMATO CHUTNEY AND FRESH SPINACH
Ingredients for 2 Servings Net Qty 2pcs PINSA BASE 200g STRACCIATELLA CHEESE 80g SPINACH SALAD 200g SALAMI 80g YELLOW CHERRY TOMATO CHUTNEY Ingredients for 0.2 kg Net Qty 250gY ELLOW CHERRY TOMATOES 25g WHITE ONIONS 35g SUGAR 30ml APPLE VINEGAR 10ml EXTRA VIRGIN OLIVE OIL 7.5g GINGER 2gS ALT Cut the
WAFFLE FILLED WITH COOKED HAM, PUMPKIN CREAM, BRIE AND VALERIAN
Ingredients for 2 Servings Net Qty 2pcs WAFFLE 60g BRIE CHEESE 40g VALERIAN SALAD 200g COOKED HAM 100g PUMPKIN CREAM Pumpkin cream Ingredients for 0.5 kg Net Qty 500g DELICA PUMPKIN 50g WHITE ONIONS 25ml EXTRA VIRGIN OLIVE OIL 300ml WATER 'BASED ON CONSISTENCY' 5,5g SALT Peel and cut the
LIGHTLY SMOKED PORK LOIN WITH APRICOT CHUTNEY
Ingredients: 4 pork loin ribs 250 g apricots 20 g shallot 20 g sugar 10 g apple vinegar 40 g butter 1 clove of garlic Wild fennel 1 teaspoon of natural smoke flavouring 2 cumin seeds Salt Pepper Procedure Rub the pork rind with salt and pepper, bake at 140° for 2 hours. After
LIGHT RICOTTA FLAN, Pancetta Piacentina PDO, WALNUT BISCUIT
Ingredients: For the walnut biscuit Ingredients 30 g butter 10 g Pancetta Piacentina DOP cut into cubes 20 g walnut flour 20 g flour 3 g sugar 1 g salt For the flan 240 g ricotta 60 g egg white 20 g butter 10 g flour 30 g milk 30 g Parmesan cheese PDO 5 g