Ricette del cuore

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.

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 .

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.

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.

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.

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.

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

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.

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

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.