Gourmet - Recipes - P360

Recipes

by Katiuscia Rotoloni 16/04/16

Round steak with rum and pear sauce

CHEF MATTEO GIUDICI Ingredients for 4 people: 1kg round steak, 250g + 1/3 cup white rum, 100g unsalted beef...
Recipes

by Katiuscia Rotoloni 09/04/16

Meatloaf with cauliflower purée, sautéed chicory and crushed hazelnut_EN

CHEF MATTEO GIUDICI Ingredients for 4 people: 500g ground pork loin, 2 fresh sausages, 2 slices of stale...
Recipes

by Katiuscia Rotoloni 02/04/16

Baccalà with purgatory bean salad and ginger mayonnaise

CHEF MATTEO GIUDICI Ingredients for 4 people: 750g of baccalà (cod), 250g of dried Gradoli purgatory...
Recipes

by Katiuscia Rotoloni 26/03/16

Turbot with beets and black truffle…

with beet and rosemary-seasoned squash sauces accompanied by Jerusalem artichoke chips CHEF MATTEO GIUDICI...
Recipes

by Katiuscia Rotoloni 19/03/16

Pork shanks with charcoal-baked artichokes and potatoes and red currant mayonnaise

CHEF MATTEO GIUDICI Ingredients for 4 people: 2 pork shanks, 35g sugar, 66g coarse salt, aromatic herbs...
Recipes

by Katiuscia Rotoloni 12/03/16

Mortadella meatballs with Sicilian broccoli

CHEF MATTEO GUIDICI Ingredients for 4 peole: 4 large heads of Sicilian broccoli, 1 garlic clove, chili...
Recipes

by Katiuscia Rotoloni 27/02/16

Porcini mushroom risotto with yellow squash

CHEF MATTEO GIUDICI Ingredients for 4 people: 360g Carnaroli rice, 400g fresh porcini mushrooms or 40g...
Recipes

by Katiuscia Rotoloni 06/02/16

Prague ham roulade with carnaroli rice and sesame seeds

CHEF MATTEO GIUDICI Ingredients for 18 roulades: 6 slices of Prague ham cut not too thin, 200g...
Recipes

by Katiuscia Rotoloni 30/01/16

Risotto with Sicilian broccoli purée and salted ricotta

CHEF MATTEO GIUDICI Ingredients for 4 people: 320g Carnaroli rice, ¼ leek, vegetable broth as...
Recipes

by Katiuscia Rotoloni 23/01/16

Pomfret chunks on a bed of broccoli purée with leek chips

CHEF MATTEO GIUDICI Ingredients for 4 people: A Pomfret* fish of around 1.2kg, 12 dried tomatoes that have...
Recipes

by Katiuscia Rotoloni 16/01/16

Valtellina Pizzoccheri

CHEF MATTEO GIUDICI Ingredients for 4 people: For the pizzoccheri: 400g of buckwheat...
Recipes

by Redazione 09/01/16

Puntarelle-filled Sea bass

CHEF ROCCO DE JACOBIngredients for 4 people 1 sea bass of around 1kg, 150g of puntarelle (chicory catalogna), 8...
Recipes

by Katiuscia Rotoloni 19/12/15

Doctor Wine’s Panettone

CHEF MATTEO GIUDICI The decorations are already up and the Christmas season is upon us and so this year I decided...