Ricette del cuore

Soup of Einkorn Wheat from Paliano with fine herbs and Bronoise Vegetables

English
Soup of Einkorn Wheat

INGREDIENTS FOR 4 PERSONS

2oz. einkorn wheat, 1 sprig of sage and one of rosemary, 1 red garlic clove from Castelliri, 2 ripe tomatoes, 5.3oz potato clean, 1,40 oz. of celery, carrots 1,40 oz., 1,75 oz. leek, 1 shallot, 1,40 oz. extra virgin BIO olive oil, 4 curly parsley springs.

For bronoise; 1,40 oz. celery, zucchini 1,40 oz., 1,40 oz.carrot, leek 1,40 oz., all cut into small cubes and separately blanched in water, cooled in water and drained, add the diced tomatoes previously peeled and seeded.

Zuppetta di Grano Monococco di Paliano alle Erbe Fini e Bronoise di Ortaggi

Italian
Zuppetta di Grano Monococco

INGREDIENTI PER 4 PERSONE

60 gr di grano monococco di Paliano ( Fr ) , 1 rametto di salvia e uno di rosmarino , 1 spicchio di aglio rosso di Castelliri ,2 pomodori maturi , patate pulite 150 gr pulito, 40gr sedano,carota 40 gr , 50 gr porro , 1 scalogno , 40 ml extra vergine di olio di oliva,4 rametti di prezzemolo riccio .

Caramelized Tea Pear Tartlet

English
Caramelized Tea Pear Tartlet

INGREDIENTS FOR 4 PERSONS

4 pears, 1,8 oz. White sugar, 4 bunches of currants, 4 sprigs of mint.

For the tea cream: 8.82oz. skim milk, green tea 0,70 oz., 3 oz. eggs, 1,40 oz. sweetener Truvia Eridania, 0,70 oz. cornstarch.

For the caramel sauce, 3,5 oz. white sugar, 1,40 oz. water.

DIRECTIONS

For the cream tea: boil the milk and tea together, leave it to infuse for 20 minutes. Strai, and pour the beaten eggs with sugar and cornstarch, cook for 5 minutes and let cool.

Mousse of Terelle Chestnuts, in a persimmon and Acacia honey stew, with Pomegranate snowflakes

English
Mousse of Terelle Chestnuts

INGREDIENTS FOR 4 PERSONS

14 oz.of peeled chestnuts, 14 oz., 0,70 oz. rum, 1,40 oz. sweetener Truvia Eridania sweetener, 1,40 oz. of cleaned pomegranate.

For the stew: 9,5 oz. of ripe persimmons, 2 oz. of acacia honey.

For the snowflakes: 2,5 oz. of egg white, 3,2 oz. Truvia Eridania sweetener, 4 drops of lemon juice.

DIRECTIONS

Cook the peeled chestnuts with water, rum and sugar, mix and allow to cool.

For the persimmon stew: clean and sieve the ripe persimmons, add the honey and blend.

Pepper from Pontecorvo DOP filled with vegetables and fresh green tomato salad

English
Pepper

INGREDIENTS FOR 4 PERSONS

4 cornetto peppers from Pontecorvo DOP the "pontecorvese", 6.35oz. boiled potatoes passed, 1 egg, 1,4 oz. of seasoned buffalo ricotta, 4 basil sprigs, 4 parsley sprigs, 1,75 oz. of zucchini, 1,75 oz. of carrots, 1,75 oz. of celery, 1,75 oz. of coral beans.

For the fresh tomato salad: 9 oz. of green tomatoes, 1 slice of red garlic of Castelliri ( Fr ), 1,35 oz. of extra virgin olive oil, 4 basil leaves.

Mousse di Castagne di Terelle in guazzetto di cachi al Miele di Acacia, fiocchi di neve di Melograno

Italian
Mousse di Castagne

INGREDIENTI PER 4 PERSONE

400 gr castagne pulite, 400 gr acqua, 20 gr rum, 40 gr zucchero 40 gr. melagrano pulito.

Per il guazzetto: 300 gr di cachi ben maturi, 60 gr miele di acacia.

Per i fiocchi di neve: 70 gr albume, 90 gr dolcificante truvia di eridania , 4 gocce di succo di limone.

PREPARAZIONE

Cuocere le castagne pelate con acqua, rum e lo zucchero, frullare e lasciare raffreddare.

Per il guazzetto di cachi: pulire e passare al setaccio i cachi maturi, unire il miele di acacia e frullare.

Flat Bread of Ricotta Sheep Cheese and Black Truffle from Campoli Appennino

English
Flat Bread

INGREDIENTS FOR 4 PERSONS

3,50 oz. of ricotta cheese, 1,75 oz. Of black truffle, white pepper as needed, 2 sprigs of thyme, 1 red tomato, 0.18oz. of extra virgin BIO olive oil

For the flat bread; 7 oz. Of flour, 0,30 oz. of yeast, 0,5oz of extra virgin BIO olive oil, 0,70 oz. of boiled potatoes, 3.5oz. of skim milk and warm water

Fini Fini pasta of Arso wheat flour with spicy Escarole from Esperia, fillets of basil scented Tomato and cornetto Peppers from Pontecorvo

English
Fini Fini

INGREDIENTS FOR 4 PERSONS

10 oz. leaves of escarole from Esperia ( FR ), 1 red pepper, 7 oz. Fillets of riped tomato, 4 sprigs of basil, 1 clove of garlic from Castellir ( FR ), 7 oz. of cornetto peppers from Pontecorvo, 1.40 oz. ml of extra virgin BIO olive oil.

For the fini fini pasta, 7 oz. of arso wheat flour, 7 oz. ox remixed semolina, 2 egg yolks, water as needed.

Buffalo tenderloin fillet in a crust of Conciato San Vittore cheese with Artichokes from Priverno and Mint

English
Buffalo tenderloin fillet

INGREDIENTI FOR 4 PERSONS

24 oz. of buffalo fillet, 4 cleaned artichokes, 8 mint sprigs, 4 parsley springs, 1 red garlic clove of Castelliri, 2 oz. of extra virgin BIO olive oil, 2.8 oz of Passerina del Piglio white wine, 1 red tomato.

FOR THE CRUST OF CONCIATO CHEESE: 2,8 oz. boiled potatoes, 2,2 oz. of grated Conciato cheese, 2 egg yolks, 0,10 oz. of white pepper

DIRECTIONS

Method: mix all ingredients and form 4 medallions

Loin of Baby Lamb with crushed black pepper & Cesanese del Piglio red wine sauce, on a bed of pureéd carrots & a nest of pan fried petite broccoli

English
Carrè di Abbacchio

INGREDIENTS FOR 4 PERSONS

28 oz. Baby lamb loin, 0,15 oz. black pepper, 1.40 oz. pine nuts.

FOR THE CESANESE RED WINE SAUCE: 7 oz. Cesanese wine, 0,50 oz. cornstarch. Mix and boil for 5 minutes.

FOR THE PUREED CARROTS: 12,50 oz. of cleaned carrots, 0,35 oz. flour, 1 glass of water, 4 spring of thyme.

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