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Our recipes

Smeralda lends a helping hand in the kitchen. Here are some suggestions to give your dishes an extra touch.
Scallops on beetroot with sea urchin pulp and breadcrumbs

Preparation
Sauté the washed and cleaned beetroot leaves in a hot pan with oil, then place them aside. In the same pan, toast the breadcrumbs with oil, pepper and salt. Sauté the shucked and cleaned scallops in the pan on high heat with oil and pepper until a crust forms on both sides. Position the beetroot leaves on the plate, creating a nest and lay the scallop on top. Using two teaspoons, create four quenelles with the sea urchin pulp and place one in each plate, on top of the scallop. Dress all with a few drops of oil, the toasted breadcrumbs and plenty of grated lemon peel.


15 min

chef:
Danile Cui


Easy

Caprino (goat’s) cheese cannolo with cream of zucchini and mint and sea urchin mayonnaise

Preparation
Melt the cheese in a pan lined with parchment paper until it has the same consistency as a soft wafer and after shaping it into a cannolo, leave to cool. Cook the ring-chopped zucchini with a drizzle of oil in a fan-assisted oven for twenty minutes at a temperature of 150° C and blend with a mixer, adding mint, pepper and salt to taste. Then form a cream and pour it into a pastry bag. In a bowl, vigorously mix the sea urchin pulp and a tablespoon of oil with a whisk until it becomes a shiny mayonnaise. With the help of the pastry bag containing the cream of zucchini and mint, fill the caprino cheese cannolo, arrange it in a plate and garnish with drops of the sea urchin mayonnaise, more cream of zucchini and toasted almonds. Complete with a few aromatic herbs and a drizzle of oil.


10 min

chef:
Daniele Cui


Easy

Poppy seed crusted swordfish, strawberry trees bitter honey and bottarga

Preparation
Cut the swordfish slice into roughly 2cm cubes and dredge four of the six sides in the poppy seeds. Cook the four sides in a pan with a few drops of oil. Melt the strawberry trees bitter honey in a saucepan with the sparkling water to obtain a caramel of sorts. In a large plate, place three cubes per person, each rested on top of the honey sauce and garnished with slices of bottarga and fresh marjoram leaves.


10 min

chef:
Daniele Cui


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