Creamy Risotto with Robiola Cheese, Beetroot, and Lime
Ingredients for 4 servingsVialone Nano rice 320 gRobiola cheese 160 gParmigiano 40 gButter 40 gShallot 20 gExtra virgin olive oil 30 gBeetroot powderDry white wine 50 mlLime zest from 1 lime MethodIn a saucepan, soften the shallot with the olive oil, toast the rice, and deglaze with the white wine. Once the wine has evaporated, […]
Chicken Supreme with Oregano “Pizzaiola” Style
Ingredients for 4 servingsChicken breast 600 gMixed cherry tomatoes 12Yellow datterini tomatoes 400 gDehydrated black olives 10 gMontosco oregano 10 gSaltExtra virgin olive oil 30 gBrown sugar 10 gGarlic 1 clove MethodSeason the chicken with salt and olive oil, vacuum seal it, and cook sous-vide at 68°C (154°F) for 1 hour and 30 minutes.Meanwhile, cut […]
Mini Dark Chocolate Donuts with Maldon Salt
Ingredients for 4 servingsAll-purpose flour 200 gHazelnut flour 100 gButter 150 gBrown sugar 90 gEgg yolk 1Milk chocolate for glazingMaldon salt MethodCream the softened butter with the brown sugar, then add the egg yolk. Gradually mix in the flours until the dough is smooth and even. Let it rest in the fridge for 20 minutes.After […]
Pumpkin and porcini terrine with Italian herbs and gorgonzola
Ingredients for 4 servingsCleaned pumpkin 200 gBoiled potatoes 400 gGorgonzola 60 gCream 100 mlParmigiano 30 gItalian herbsEggs 2Porcini mushrooms 2 pcs MethodSlice the pumpkin into 1 cm thick slices and grill on both sides. Clean the porcini mushrooms and cut them into pieces about 2 cm per side, then sauté them in a pan with […]
Crunchy Paprika-Roasted Chickpeas
Ingredients (Serves 4)Boiled fresh chickpeas 400 gSalt 3 gExtra virgin olive oil 15 gRice flour 1 tablespoonMontosco paprika 5 gRosemary 2 sprigs MethodPat the chickpeas dry thoroughly and place them in a bowl, add all the dry ingredients and mix well. Brush a baking tray with the olive oil and spread it evenly using a […]
Spinach and Ricotta Gnocchetti with Lemon
Ingredients (Serves 4): 350 g re-milled durum wheat semolina 4 medium eggs 10 g Montosco spinach powder 20 g water 10 g extra virgin olive oil 40 g butter 60 g cream 120 g sheep’s ricotta Lemon zest Method: Beat the eggs with the water and Montosco spinach powder. Gradually incorporate the semolina flour using […]
Roasted Bell Pepper Filled with Salt Cod and Mint, Served with Almond Sauce
Ingredients (Serves 4): 2 red bell peppers 2 yellow bell peppers 400 g desalted salt cod 50 g red onion 100 g boiled potato 5 g dried mint (Montosco or similar) 150 g almond milk 2 g xanthan gum Lemon zest 30 g coarse breadcrumbs Extra virgin olive oil Method: Roast the bell peppers in […]
Bowl with Szechuan-style Chicken and Vegetables
Ingredients (Serves 4) Pearl barley 320 g Chicken breast 600 g Soy sauce 20 g Szechuan pepper 4 g Red cabbage 100 g Rice vinegar 20 g Neapolitan zucchini (or any long light-green zucchini) 200 g Carrot 100 g Corn 80 g Method Boil the pearl barley in plenty of salted water and set aside.Meanwhile, […]