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Filet with Aglianico wine sauce and berries

January 12, 2012

VILLA ASSUNTA
Via Capo di Gaudio
83036 Mirabella Eclano (AV)

Serves 4
Ingredients: 4 filets of beef tenderloin weighing 150g (5 oz.) each – 2 cups of Aglianco red wine – 50g (4 Tbs) sugar – 1 small bowl of wild berries – 2 cups beef broth – 1 celery root – 1 onion – 1 small piece of butter – flour to dredge the filets in
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Braised Alpago Lamb

November 26, 2011

LOCANDA SAN LORENZO
Pous D’Alpago(BL)
CHEF: RENZO DAL FARRA
Serves 4
Ingredients:

1 kg Alpago Lamb (8 pieces on bone from the forepart) Note: other high quality lamb maybe substituted – 10 Cherry Tomatoes – 50 ml (2 oz.) Broth – 1 Garlic clove – 1 Rosemary twig – 5 g (1 Tbs.) Oregano – Extra Virgin Olive Oil – Salt – Pepper [Read more...]

Couscous with Grouper Fond, Ennese Saffron and “Mandorla Pizzuta d’Avola“ Almonds

August 23, 2011

Donnafugata Resort
Contrada Piombo, Ragusa (Italia)
Chef: Salvatore Pullara

Serves 4

Ingredients
280 g /10 oz  durum wheat semolina
1,4 kg / 50 oz Grouper [Read more...]

Tepid salad of new potatoes and lobster and green beans

June 24, 2011

Choose yellow potatoes and cook them unpared in stock:

Stock:
1 l water
1 shallot
½ garlic bulb
1 bay leaf
1 thyme branch
parsley (flat leaf)
45 g salt
5 black peppercorns
10 g fresh ginger
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Trofiette with Sea Urchin Caviar and Tuna Bottarga

May 29, 2011

Grand Hotel Masseria Santa Lucia
Ostuni Marina (Br)

Ingredients:
1 Trofiette, sea urchin caviar, finely chopped garlic, finely chopped parsley, tuna bottarga, native olive oil extra DOP from the Ostuni Hills (province Brindisi, Apulia), ground chili. [Read more...]

Homemade Tagliolini with Shrimps, Zucchini, Asparagus and Tuna Bottarga

March 1, 2011

Gambero Rosso
Via Montezemolo 63
Marina di Gioiosa Ionica (Rc)

Serves 4

Ingredients:
For the Tagliolini: 250 g durum wheat – 60 g egg whites – 25 g mineral water (no bubbles); 1 zucchini, 4 green asparagus spears (preferably wild), 25 g fresh, roughly chopped herbs, 100 g shrimps, tuna bottarga, salt, extra virgin olive oil, pepper, dry white wine (preferably Greco di Tufo)

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