Damiano
Via Variante Esterna S.S. 270
Ischia
Chef: Anna Iacono
Ingredients:
very fresh Anchovies, flour, eggs, Buffalo Mozzarella, cherry tomatoes, garlic, basil, Extra Virgin Olive oil, peanut oil, salt, pepper, Parmigiano Reggiano
Deep Fried Anchovies with Fresh Tomato Sauce and Buffalo Mozzarella
July 25, 2012
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
[Read more...]
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
[Read more...]
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)
