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Crustacean Catalan

Clean the crustaceans and incise the carapace to extract the black filament. This will be useful to open them up during cooking and shelling them easier. Plunge them into boiling water for just a few minutes, let them cool slightly to shell them. Cut the tomatoes and the boiled potatoes, finely slice the Tropea red […]

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Old Modena Escalopes.

Lightly beat the slices of meat with a delicate touch.Put the flour on a plate and pass the slices on both sides. Keep aside. Put the butter in a large pan, let it melt, and fry the slices of meat on both sides for a couple of minutes. Adjust the cooking according to the thickness […]
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Poke bowl with citrus-marinated salmon, avocado, and yogurt topping with Agrodolce di Montegibbio® Bianco.

Rinse the rice under cold running water and cook for about 10 minutes.Meanwhile, cut the salmon into cubes and add lemon juice. Cover with cling film and leave to marinate in the refrigerator for about half an hour. Finely chop the dill and add it to the yogurt. Pour two tablespoons of Agrodolce di Montegibbio […]
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Pea flan with Parmigiano Reggiano cream.

Procedure for the peas flan In a pan: add a tablespoon of oil and brown the previously sliced onions. After a few minutes, add the peas. When properly cooked, transfer them into a separate container and whip them together with the ricotta, eggs, parmesan and basil. Add salt and pepper and mix everything with a […]
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Custard, pears, and almond crumble with Balsamic Vinegar of Modena.

Procedure for the custard. Pour milk into a pan and bring it to a boil. In a saucepan, mix the egg yolks with the sugar. Add the sifted flour and continue mixing. Gradually add the boiling milk until the mixture is thick. Transfer the cream into a bowl,cover it with plastic wrap and let it […]
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Croutons with beet hummus and sweet and sour Tropea Onion

Start by cutting the bread into uniform slices and toast it on both sides.Blend the chopped beetroot and chickpeas with two tablespoons of tahini sauce until creamy. Add salt, pepper and lemon, then blend again.  Place the mixture into a bowl. Cut the Tropea onions into slices about 5mm thick. Sauté them in a pan with two […]
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Carbonara with radicchio tardivo

Cut the bacon into strips and remove the rind. Brown it in a pan for about 15 minutes until crisp, then place it in a separate plate.   Wash and cut the radicchio into pieces, saving the most curled and colored bits for decoration.In the pan used for the bacon, cook the radicchio with a clove of […]
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