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| Lasagne with Vegetables |
Villa d'Este
Ingredients for 4/6 persons
Home made pasta:
36 oz all purpose flour - 8 eggs - 1 teaspoon olive oil - a pinch of salt
Pour the flour in a mound on a wooden, marble or formica surface. Made a well in the middle and break in the eggs, salt and oil. Beat the eggs lightly with a fork and start mixing the eggs into the flour in a circular movement with your fingers. Keep working until you have obtained a well combined, doughy ball. When necessary add a little water. Sprinkle with flour, cover with a damp cloth and let it rest for a couple of hours in a cool place.
Thin out 12 ½ oz of pasta with a rolling pin. Cut it up in discs of about 3 inches. Cook in salted water for 1 minute. Remove from hot water, place in cold water then lay the disc on a damp cloth.
Vegetables:
3 ½ oz asparagus tips parboiled and cut in half
2 oz pumpkin flowers cut in stripes
7 oz zucchini thinly sliced
9 oz eggplants thinly sliced
7 oz porcini mushrooms (or whatever available)
7 oz cherry tomatoes
9 oz buffalo Mozzarella cheese cut in cubes
1 ½ oz basil leaves minced
2 ½ oz grated Parmesan cheese
2 garlic cloves
Extra virgin olive oil
Sauté in a pan with oil the zucchini, eggplants, pumpkin flowers and asparagus tips (you can grill them if preferred). Adjust of salt and pepper. Sautè in oil one garlic clove (discard or, if you like garlic, you can mince it very thinly and leave it in the pan). Add the tomatoes cut in four. Cook for a few minutes, add salt and pepper.
In olive oil with one garlic clove sauté the mushrooms for a few minutes.
In a small greased oven-proof dish place one pasta disc, add Mozzarella cheese, Parmesan cheese, minced basil, the vegetables and a little tomato. Cover with another pasta disc and continue with the same procedure.
Top with Mozzarella cheese, tomato and grated Parmesan cheese.
Place in pre-heated oven at 400° for 6/10 minutes. Serve with fresh basil leaves.
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| Ossobuco Ricetta |
Chef Renato De Pirro - Granduca Hotel
Ossobuco with Polenta and gremolata (serves 4)
For the ossobuco:
4 Veal Ossobuco ( 12-14 oz each)
2 Tablespoon of flour (for dusting)
8 Tablespoon of Extra Virgin Olive Oil
½ Stick of Butter
½ Cup of minced onions
¼ Cup minced Celery
¼ Cup of minced carrots
2 garlic cloves
1 sprig rosemary
1 sprig sage
1 sprig thyme
2 glasses of red wine
2 tablespoon tomato paste
Salt
Pepper
On a piece of cheese cloth, place herbs and garlic. Tight it with butcher twine , set aside.
In a casserole, place ½ of the olive oil, the butter, and minced vegetables, slowly fry on low heat for
about 15-20 minutes, without letting brown vegetables. Meanwhile, season ossobucos with salt and
pepper, and dust it with flour. Heat up on a pan the rest of oil, and sear ossobucos for 5 minutes each
side, until golden.
Place ossobucos in the casserole, add the herb bundle, let fry little more, then deglaze with red wine.
Add tomato paste and enough water to cover the meat. Cover the casserole and let slowly braise for
about 2 hours. Add water if necessary. At the end, adjust the sauce with salt and pepper. Let rest in the
casserole.
For the Polenta:
½ lb of Polenta
2 cups water
2 cups milk
2 Tablespoon butter
½ cup grated parmesan cheese
Salt
Pepper
Bring to boil water and milk in a pot, salted. Sprinkle polenta while whisking vigorously. Keep whisking
until polenta is dense. Cook on low heat for 30 minutes. Season polenta with butter and parmesan.
For the gremolata:
1 Tablespoon of lemon zest, minced
1 tablespoon of parsley, chopped
1 teaspoon of garlic, minced
Mice everything together, set aside.
Assembling:
Equally place polenta on the plates, place ossobucos in the middle, top with sauce, and sprinkle with the
gremolata.
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| Ricotta and Spinach Gnudi (gnocchi) with a fresh tomato sauce |
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Villa La Massa
Ingredients for 6 servings
6 ounces spinach, cooked - olive oil - 1 garlic clove - 1 pound ricotta cheese - 2 eggs - 2 ounces Parmesan cheese freshly grated - nutmeg freshly ground - 1 tablespoon butter - 1 tablespoon basil, chopped - 3 cups tomato sauce - 6 small tomatoes to garnish – salt and pepper
Sauté the spinach in oil with garlic (discard garlic when spinach is cooked).
Cool and blend.
Add ricotta cheese, eggs, Parmesan, nutmeg, salt and pepper to taste. Shape with a spoon and steam for 6-7 minutes.
Combine butter and chopped basil and blend together with tomato sauce.
Heat and spread on plate.
Arrange gnocchi on the tomato sauce and decorate in the centre with a tomato shaped into a flower.
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| Venice |
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Centurion Palace Antinoo’s
Lounge & Restaurant
Trancio di rombo
con verdure invernali e salsa al melograno
di Massimo Livan, Chef
Centurion Palace, VENICE
INGREDIENTI:
150 gr di rombo
250 gr di melograno
100 gr di zucchero
20 gr di zucca
20 gr di broccoli
20 gr di cavoli
Olio extra vergine di oliva
Sale q.b.
PROCEDIMENTO DI ESECUZIONE:
• Far bollire dell’acqua in una pentola con del sale.
Sbianchire le verdure (i broccoli, i cavoli e la zucca) per qualche minuto.
Raffreddare immediatamente le verdure con acqua fredda e ghiaccio.
• Tagliare a metà il melograno, e sgranare il frutto.
I grani (senza albedo) vanno frullati e filtrati con un cornetto cinese.
Aggiungere alla purea lo zucchero, e far bollire il composto per circa 30’. Lasciare
riposare.
• Scottare il trancio di rombo alla piastra, terminandone la cottura al forno,
per circa 5’, a 180°.
• Intiepidire le verdure precedentemente cotte, e disporle al centro di un
piatto, aiutandosi con una pinza da cucina.
Versare la salsa di melograno in un bicchierino.
Disporre nello stesso piatto il trancio di rombo, ed irrorare il pesce e le verdure con
un filo di olio evo.
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For further information please contact Roberto