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...
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...
