Recipes
Lamb chops with “ Agretti” and mint oilSauté 400 gm cleaned and blanched “agretti” with 2 spoons olive oil and a whole garlic clove ,season with little pepper and salt
Chop 20 fresh mint leaves and mix with 4 spoons extra vergine olive oil
Marinate 1 kg lamb chops with 3 spoons extra vergine olive oil, 4 sprigs of fresh thyme and 2 of rosemary.
Season with sea salt then panfry carefully not to burn fresh herbs
Asparagus and green peas RisottoSauté 20 gm sliced white onion with 2 spoons olive oil until tender ,add 150 gm fresh green peas and cover with water. Let simmer until peas are cooked, blend with 4 fresh basil leaves and adjust with salt and pepper.
Dice 4 white and 4 green asparagus, sauté with olive oil, one whole garlic clove and 4 leaves chopped fresh basil ,season with salt
Prepare basic white Risotto from about 300 gm Carnaroli rice and add green peas puree before finishing with 40 gm fresh butter and 20 gm grated parmesan.
Top with diced asparagus
Vine poached pear with ZabaglioneIngredients:
4 pears
1 btl. red wine
200 gr sugar
1 stick canella
2 cloves
1 star anise
½ orange peel grated
½ pod vanilla
Zabaglione:
1 egg
3 yolks
60 gr sugar
120 ml Marsala wine
Peel pears, keeping the stem. Carve out the core through bottom part of the pear. Arrange tightly in a just fitting pot, add wine, sugar, spices and bring to boil.
Let pears simmer until well done, serve hot.
Mix all Zabaglione ingredients in a steel bowl and fervently whisk on a hot Bain Marie until foam gets firm and shiny.