RISOTTO SCAMPI AND GREEN ASPARAGUS
FOR 4 SERVINGS: 1/2 Kg. green thin asparagus 200 gr. boiled fresh scampi (without shells) 240 gr. rice 1/4 minced onion 1 liter of hot fish broth 1/ ...
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RISOTTO WITH MUSSELS
FOR 6 SERVINGS: 3 Ibs. of mussels 4 Tbs. olive oil 1 small onion 2 garlic cloves 25 oz. rice 1 lt fish broth parsley 1,7 oz. butter pe ...
RISOTTO WITH PUMPINK AND RED RADICCHIO
FOR 4 SERVINGS: 1/2 lb (600 g) pumpkin 5 cups chicken or beef broth 4 tablespoons extra-virgin olive oil 2 oz (60 g) butter 4 oz (120 g) onion, ...
ROLLED SMOKED SALMON WITH CAVIAR
FOR 4 SERVINGS:8 slices smoked salmon1/2 cup heavy cream, whipped1 teaspoon prepared horseradish2 teaspoons fresh Beluga Malossol caviarsalt and peppe ...
SAGE-FLAVORED BEEF STEW
FOR 6 SERVINGS:1 3/4 lb. lean beef cut into 3X3 cm cubes 3 1/2 oz. canned peeled tomatoes 12 sage leaves 2 carrots salt 6 medium potatoes 6 2/3 ...
SEA BASS FILLET WITH WILD FENNEL
FOR 4 SERVINGS:four 400 gr. sea bass, filleted 2 tablespoons extra virgin olive oil 20 ml. anise liqueur 1 pat butter 10 fennel seeds freshly cho ...
SEA BREAM COOKED IN SEA SALT
FOR 2 SERVINGS: 1 Sea Bream of about 450 g 1 Rosemary sprig 1 Kg (2.2 lb) Coarse salt Extra virgin olive oil for seasoning Clean the fish and rinse i ...
SEA-BASS WITH CREAM OF ASPARAGUS TIPS
FOR 3 SERVINGS:1.500 kg asparagus80 gr. of extra virgin olive oil1 boiled potato 1 lemon juicesalt750 gr. slices of sea-bass (about 120 gr. each)carr ...