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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.
Marinated prawns with cuttlefish ink, puntarelle, celery, red turnip mayonnaise and bottarga

Preparation
Cook the red turnip, peel it, cut it into small pieces and blend it with a mixer, pouring in a drizzle of oil until obtaining the same consistency as mayonnaise, adjusting with salt and pepper. Cut the puntarelle and celery into julienne, placing them in water and ice to make them curl; after draining and drying them, dress with oil and salt. Shell the prawn tails, taking care not to detach the carapace and remove the intestine, then marinate them in a bowl for ten minutes with oil, salt, pepper and lemon peel. In each plate, place a marinated prawn, celery and puntarelle curls and ten or so thin slices of bottarga. Add the grated lemon peel to taste; then decorate with drops of red turnip mayonnaise and cuttlefish ink and finally pour over a drizzle of oil and a grating of pepper.


15 min

chef:
Daniele Cui


Medium

Cupola of artichoke with prawns and bottarga

Preparation
Cook the cleaned and hollowed-out artichokes for just over six minutes in water with lemon pieces, the heads of the prawns, thyme and salt for just over six minutes, then leave them to cool on a cloth. Remove the intestine from the prawn tails, dress them with oil, salt, pepper and thyme; then sauté them quickly in a pan on high heat. In the same pan, brown the artichokes until the outside becomes crisp. Place each artichoke in a plate, fill them with 3 prawn tails and lay the slices of bottarga on top. Dress with the cooking juices left in the pan after adding oil, a grating of pepper and salt.


chef:
Daniele Cui


Lamb, pine nuts, raisins and bottarga

Preparation
Sauté the finely chopped onion in a saucepan, then add the shredded lamb, toast it, brown it and blend it with the white wine. Once the wine has evaporated, add the raisins, salt and two tablespoons of water. Cover the pan with the lid and finish cooking the lamb stew for about fifteen minutes, pouring some hot water over the meat from time to time. Then leave the pan juices to evaporate slightly during the last two minutes. Pour some of the pan juices and the stew into a plate; add the raisins, the pine nuts previously toasted in a pan and the bottarga cut into cubes. Dress with a drizzle of oil, a grating of pepper and fresh, finely cut lemon peel.


chef:
Daniele Cui


Twice-cooked octopus with radicchio, cranberry beans and sea urchin sauce

Preparation 
Rinse the cranberry beans in cold water and leave them to soak for about eight hours before cooking. Once cooked, leave them to rest without adding any aromas and salt. Cut the properly washed and dried radicchio in a julienne and dress with olive oil, salt and pepper. Emulsify the sea urchin pulp with a drizzle of soybean oil until obtaining a sauce with the desired density, adding a few drops of lemon juice. In a hot pan, with a drizzle of oil, very rapidly grill the octopus tentacles on both sides (n. 12) and season them with salt. In a large plate, place three octopus tentacles per person, add the radicchio, cranberry beans, sea urchin sauce and a few leaves of fresh marjoram. Add some pepper to taste and eventually the thickened cooking juices of the cranberry beans.


chef:
Daniele Cui


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