The 50 years of history of Salice Blu Restaurant in Bellagio
2023 is an important year for the Salice Blu Restaurant in Bellagio. On August 16, the Gandola family celebrates the first 50 years of history of its restaurant strongly linked to the territory of Lake Como. A presence in the Larian landscape that has its roots in the...
Seared tuna in orange flour crust
Ingredients (serves 1) 150 g of Mediterranean yellow n tuna llet 30 g of soy sauce 15 g of traditional balsamic vinegar 60 g of brioche bread 1 organic orange 20 ml of extra virgin olive oil For the fennel: 80 g of fennel 1 lemon 30gof our 10 fennel seeds wild fennel...
Lake como tempura
Ingredients (serves 1) For the batter: 50 g of our for deep frying · 20 ml of sparkling water · 2 g of salt · 1 egg yolk Fish: 70 g of lavarello fillet · 50 g of perch fillet · 70 g of lucioperca (pike) fillet · 80 g of salmonated trout fillet · 40 g of agone (lake...
Stuffed guinea-fowl breast en croute with alto adige speck ham and giardinetto salad
Ingredients (serves 1) 1 guinea-fowl breast with winglets weighing about 180-200 g 5 slices of Alto Adige IGT speck ham salt and freshly ground pepper For the stuffing: 100 g of or di latte mozzarella (made from cow’s milk) 50 g of pitted taggiasca olives packed in...
Beef fillet en croute with aromatic herbs from my garden and traditional balsamic vinegar sauce
Ingredients (serves 1) For the fillet: 220 g of beef llet 35 g of lard from Colonnata chopped mixed herbs (thyme, rosemary) 100 ml balsamic vinegar sauce salt and pepper For the herb coating: 20 g of mixed herbs (thyme, rosmary, santoreggia) 10 g of lard 15 g of...
Tuna carpaccio with shrimp and mango sorbet
Ingredients (serves 1) 150 g of Sicilian red shrimp 150 g of Mediterranean red tuna llet 1 sprig of currants 1⁄2 lime 50 g of mango ice-cream 2 g of edible purple chrysanthemum petals 1 stem of sage 20 g of fresh egg pasta dough pesto 15 ml of extra virgin olive oil...
Rack of pré salé lamb in herb crust with mustard a lancienne and balsamic sauce
Ingredients (serves 1) For the lamb: Rack of pré salé lamb weighing 250 g 10 g of rustic mustard à l’ancienne 80 ml of balsamic sauce salt and pepper For the aromatic bread: 200 g of bread 40 g of mixed aromatic herbs (thyme, santoreggia, nepitella, mint) 20 g of...
