![Seared tuna in orange flour crust](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tonno-scottato-in-manto-di-farina-alle-arance-1080x675.jpg)
![Seared tuna in orange flour crust](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tonno-scottato-in-manto-di-farina-alle-arance-1080x675.jpg)
![Lake como tempura](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Tempura-di-pesci-del-Lago-di-Como-1080x675.jpg)
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](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_Petto-di-faraona-in-crosta-di-speck-del-Alto-Adige-ripieno-di-olive-taggiasche-e-mozzarella-con-giardinetto-di-verdura-1080x675.jpg)
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](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette._Filetto-di-manzo-in-crosta-derbe-del-mio-orto-con-salsa-allaceto-balsamico-tradizionale-1080x675.jpg)
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](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2019/02/ricette_-Carre-di-agnello-presale-in-crosta-di-erbe-con-senape-a-la-ancienne-e-salsa-balsamica-1080x675.jpg)
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...![The mediterraneans best](https://ristorante-saliceblu-bellagio.it/wp-content/uploads/2018/01/Il-meglio-del-mar-Mediterraneo_ricetta_salice_blu-1080x675.jpg)