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Break the eggs into a bowl and mash them adding salt and pepper. Then add the cubed Gorgonzola and the radicchio. Cook in a pan...
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Every Moment Is an Emotion
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Second Course
Clean and peel Jerusalem artichokes, then slice them thinly.
Brown the shallot in extra-virgin olive oil, add Jerusalem...
Desserts
Mix wine, sugar, cinnamon, lemon rind, and cloves in a pot and bring to the boil.
Peel the pears, remove the core and add them...
Desserts
Boil the potatoes with skins in salted water while cleaning and cutting roughly the pumpkin. Season with oil and salt, then bake...
Second Course
Use a colander to strain the haricot beans, rinse in cold water, stain again and mix in a blender.
Heat five tablespoons of...
Second Course
Heat two tablespoons of extra-virgin oil in a pan and brown the minced shallot. Add peas and the potato roughly cut into pieces....
First Course
Heat two tablespoons of extra-virgin oil in a pan and brown the minced shallot. Add peas and the potato roughly cut into pieces....
First Course
Sprinkle slowly maize flour into salted boiling water. Cook for 40 minutes, stir frequently, then add the egg yolk and Parmesan...
First Course
Let the charcoal melt in the yolks and oil for several minutes so to knead the ingredient for fresh dough and obtain a...
First Course
Combine gorgonzola and ricotta with a wood spoon, then leave it stand in the freezer for at least 20 minutes.
Wash and clean the...
Starter
Cook: Luisa Vallazza – Restaurant: Al Sorriso, Soriso (NO)
Relais & Châteaux, 3 stars Michelin, AIC: Magnifico del...
Appetiser