OUR RECIPES

Culinary Inspiration

SPICY TRUFFLE AVOCADO TOAST

SUGGESTIONS: Spicy Truffle Crunch brand "SABATINO", Extra Virgin Olive oil brand "ORLANDO".

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

Uniqueness in simplicity.

The Mediterranean fresh culture.

SUGGESTIONS: Balsamic vinegar brand "MONARI", Extra Virgin Olive oil brand "DAVIA".

RECOMMENDATION: to be paired with a smooth white wine like "VERMENTINO".

MEDITERRANEAN TUNA SALAD

A Roman classic excellence.

SUGGESTIONS: Spaghettoni di Gragnano brand "D'ANIELLO".

RECOMMENDATION: to be paired with a smooth red wine like "SALICE SALENTINO".

SPAGHETTONI CACIO E PEPE

A special Orlando Prestige signature dish.

SUGGESTIONS: White Truffle sauce brand "SABATINO", Extra Virgin Olive Oil brand "ORLANDO", Truffle Rosemary salt brand "SABATINO".

RECOMMENDATION: to be paired with a bold full-body red wine like BAROLO or BRUNELLO DI MONTALCINO.

FILETTO PRESTIGE

INGREDIENTS

Spaghettoni di Gragnano IGP: 400g

Pecorino Romano: 180g finely grated

Ground black pepper: 3 tsp

Salt: to taste (for pasta water)

PREPARATION

Boil the water for the pasta.

Place the ground black pepper in a large dry pan over medium heat. Toast for approximately 2 minutes, until fragrant.

Add a small ladle of pasta water to the pan and the pepper infuse.

Use smaller amount of water than usual and smaller amount of salt too, add the spaghettoni and cook until al dente.

While cooking, place the finely grated Pecorino in a bowl, add a little warm non-boiling pasta water and mix until obtaining a thick cream.

Transfer the spaghettoni directly in the pan with pepper and mix.

Remove the pan from the heat and allow it to cool for a moment.

Add the Pecorino cream gradually while mixing and tossing the pasta.

PORTION: 4 pax

TIMING: 10 minutes preparation, 16 minutes cooking.

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INGREDIENTS

Sourdough bread: 2 thick slices

Avocado: 1 ripe

Fresh egg: 2 pieces

Spicy Truffle crunch: 20g

Extra Virgin Olive oil: 2 tbsp

Calamansi juice: 1 small piece

Sea salt and ground black pepper: to taste

PREPARATION

Cut the avocado in half and scoop the flesh into a bowl. Add the juice of calamansi, a pinch of sea salt and the ground black pepper.

Mash with a fork, leaving some small pieces of avocado for texture.

Toast the sourdough until deeply golden and crisp outside but still soft inside, brush the bread with EVOO before toasting.

Bring a small saucepan of water to a gentle simmer. Cook the eggs soft-boiled and drain carefully the runny yolks on a kitchen paper.

Spread the avocado generously over the warm toast, place one soft egg on each slice, season lightly with salt and ground black pepper.

Add the spicy truffle crunch over the egg and avocado and a drizzle of EVOO.

PORTION: 4 people

TIMING: 15-20 minutes preparation, 20-25 minutes cooking time.

INGREDIENTS

Tuna: 150g drained

Cherry tomatoes: 150g

Red pepper: 1 small piece halved

Pitted green olives: 60g

Capers: 1 tbsp

Extra Virgin Olive oil: 3 tbsp

Balsamic vinegar: 1 tbsp

Calamansi juice: 1 tbsp

Greens and Aragula: 60g mixed

Toasted almonds: 30g

Mustard: 1 tsp

Red onion: 1 small finely sliced

Salt and ground black pepper: to taste

PREPARATION

Whisk together the balsamic vinegar, mustard and calamansi juice. Add slowly the EVOO while whisking until the dressing becomes smooth and glossy.

Combine the cherry tomatoes, pepper, red onion, olives and capers. Season with salt and pepper. Add the tuna into large pieces and mix gently.

Place the mixed greens and aragula and arrange the tuna and vegetables over them. Add then the toasted almonss.

Finish with more EVOO and Balsamic Vinegar.

PORTION: 3 people

TIMING: 15 minutes preparation.

INGREDIENTS

Beef tenderloin: 180g

Extra Virgin Olive oil: 1 tbsp

Truffle salt rosemary: to taste

White Truffle sauce: 70g

Cooking cream: 100ml

Grana Padano: 25g grated

Butter: 10g

Unsalted pistachio: 15g finely chopped

Ground black pepper: to taste

PREPARATION

Pat the steaks and season with truffle rosemary salt and ground black pepper. Heat a heavy skillet until very hot.

Add EVOO and sear the steaks for 3 minutes per side (depending on thickness) until medium-rare. Add some rosemary sprig to taste.

Remove the steaks and allow them to rest for 2 minutes.

Add butter into the pan and allow it to melt, add the cooking cream and warm it (not boil). Add the white truffle sauce and stir until incorporated. Add parmesan cheese and continue stirring until achieve a silky sauce.

Add ground black pepper and to taste a small drops of calamansi.

Place the steak off-center in a plate. Spoon the white sauce around, rather than cover it.

Sprink generously the unsalted pistachio over the meat and around.

PORTION: 4 people

TIMING: 30 minutes preparation, 30-35 minutes cooking time.