OUR RECIPES

Culinary Inspiration

MEXICAN PAELLA

SUGGESTIONS: Arborio Rice brand "RISO GALLO", Chopped/Diced tomatoes brand "DAVIA", Pure Olive oil brand "ORLANDO".

RECOMMENDATION: to be paired with a dry red vibrant sparkling wine such as LAMBRUSCO.

A perfect fusion between Spanish rice technique and Mexican food.

The healthy Italian feeling.

SUGGESTIONS: Passata tomato brand "DAVIA", Extra Virgin olive oil brand "ORLANDO", Parsley Truffle salt brand "SABATINO", Red Wine brand "PENGUE".

RECOMMENDATION: to be paired with a red full-body wine like NEGROAMARO.

BEEF ROLLS IN HERBS SAUCE

A sophisticated meeting of chocolate and truffle.

SUGGESTIONS: Truffle drizzle brand "SABATINO".

RECOMMENDATION: to be paired with an elegant Spumante Moscato rose' sparkling wine.

DARK CHOCOLATE MOUSSE WITH TRUFFLE

A Mediterranean style to a classic dish.

SUGGESTIONS: Sun-dried tomatoes brand "DAVIA", Cherry tomatoes brand "DAVIA", Extra Virgin Olive Oil brand "ORLANDO".

RECOMMENDATION: to be paired with a fine white wine as GRECO DI TUFO.

SUN-DRIED GRILLED CHICKEN WITH PESTO

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INGREDIENTS

Arborio Rice: 300g

Mexican chorizo sausage: 250g

Boneless chicken thighs: 450g

Pure olive oil: 30ml

Chopped/Diced tomatoes: 240g

Chicken stock: 830ml

Shrimps: 240g

Mussels and clams: 250g

Green peas: 75g

White onion: 1 medium piece

Onion & Poblano chile: 1 piece

Garlic: 3 cloves

Smoked paprika & saffron threads: 2g

PREPARATION

Brown the chicken thighs in olive oil in a wide paella pan, then remove and set aside.

Cook the Mexican chorizo in the same pan until browned, then push to the edges. Saute' the onion, garlic and poblano chile until soft. Stir in the diced tomatoes, smoked paprika and saffron for 2 minutes.

Add the rice and stir well together with the spiced oil. Pour in the warm chicken stock and nestle the cooked chicken over the rice. Do not stir after this point.

Simmer on low heat for about 15 minutes until liquid reduces. Add peeled shrimps, mussels, clams and green peas on the top of rice.

Cover the pan and cook for 10 minutes until seafood is cooked and mussels open. Rest off the heat for additional 5 minutes, then garnish with lime and cilantro

PORTION: 5 pax

TIMING: 30 min preparation, 35 min cooking time, 5 min before serving.

PREPARATION

Place the beef slices between two sheets of parchment paper and gently flatten it until thin. Season with parsley truffle salt and ground pepper.

In a bowl, combine breadcrumbs, parmesan cheese, minced garlic, chopped parsley and basil. Add 1 tbsp of EVOO and mix until the filling is moisty and crumbly.

Fold tightly the sliced beef with a small amount of filling and secure it with a kitchen twine or toothpick.

Brown the beef with 2 tbsp of EVOO in a large pan over medium heat, until nicely caramelized. Remove then and set aside.

In the same pan, saute' the onion and garlic until soft. Pour in the red wine and reduce for 2 minutes, then add the passata sauce, oregano, regular salt and pepper, finally bring gently to a simmer.

Put the beef rolls to the sauceand cook at low-heat for 60 minutes, turning the rolls occasionally. If the sauce becomes too thick, add a small amount of water. Remove the toothpicks before serving.

PORTION: 4 pax

TIMING: 25 minutes preparation, 75 minutes cooking.

INGREDIENTS

Sirloin or topside beef: 8 thin slices

Tomato Passata: 680g

Red wine: 100ml

Grana Padano cheese: 60g finely grated

Breadcrumbs: 50g fine

Extra Virgin olive oil: 4 tbsp

Garlic: 2 cloves

Parsley Truffle salt: to taste

Chopped Fresh basil: 1 tbsp

Chopped Fresh parsley: 1 tbsp

Ground black pepper: to taste

Dried oregano: 1 tsp

INGREDIENTS

Boneless chicken breast: 4 pieces

Canned cherry tomatoes: 150g

Sun-dried tomatoes: 100g sliced

Extra Virgin Olive oil: 4 tbsp

Calamansi juice: 2 tbsp

Pesto sauce: 125g

Garlic: 2 cloves minced

Red chili: 1 piece

Oregano: 1 tsp

Paprika: ½ tsp

Crunchy nuts: to taste

Salt & ground black pepper: to taste

PREPARATION

Combine 2 tbsp of EVOO, oregano, paprika, 1 tbsp of calamansi juice, nuts, salt and pepper. Coat the chicken thoroughly and leave to marinate for 20 minutes.

Combine the sun-dried tomatoes, drained canned cherry tomatoes, pesto sauce, chili and garlic. Add 2 tbsp of EVOO and 1 tbsp of calamansi juice and let rest for 12 minutes to complete the salsa.

Heat a grill pan until hot. Grill the chicken until browned and completely cooked through. Allow it to rest for 4 minutes before slicing.

Arrange the grilled chicken on a place and spoon the sun-dried tomato and pesto sauce over the top.

PORTION: 4 pax

TIMING: 20 minutes preparation, 20 minutes cooking time.

INGREDIENTS

Dark chocolate 70%: 200g

Whipping cream: 250ml

Truffle drizzle: 10g

Egg yolks: 2

Sugar: 20g

Toasted hazelnuts: 30g

Vanilla extract: 1 tbsp

Fresh berries: to taste

Sea salt: 1 pinch

PREPARATION

Melt the chocolate gently over a bain-marie and allow it to cool slightly.

Whisk the egg yolks with the sugar until pale and creamy. Add the melted chocolate and vanilla, mixing gently.

Whip the cream until soft peaks form and fold it gradually into the chocolate mixture

Divide in 4 elegant glasses or bowls.

Refrigerate for 2 hours.

Before serving, add the truffle drizzle and finish with toasted hazelnuts and berries.

PORTION: 4 pax

TIMING: 20 minutes preparation, 2 hours chilling.