RECIPES RSS

- Warm speck tart “Macelleria Pezzei” potatoes, cheese, radish salad For 2 people: For the radish salad tart: 100g yellow-fleshed potatoes 2 radishes 75g of cheese, salt to taste, extra virgin olive oil, apple cider vinegar chives to taste half a shallot salt, pepper procedure: Boil the potatoes in plenty of water, once cooked, let them cool, peel them and cut them into cubes (0.5mm). Meanwhile, cook the shallot in a little extra virgin olive oil. Once cooked, add the potatoes, a knob of butter, salt, and white pepper, and sauté lightly. Let them cool, then add the cheese and chives. Meanwhile, place the speck slices in a ramekin, add the potatoes and the cheese previously cut into pieces, and...

Chef: Nicola Vian Dish name: Kamut fusilli, Trentino carbonara and porcini mushrooms Ingredients for 4 people: 400g of Kamut Fusillotti, meat broth, 2 whole eggs, 450g of fresh cream, salt, pepper, 3g of xanthan gum, 80g of Pezzei speck, 30g of butter, 50g of Trentingrana, 10g of dried porcini mushrooms and 20g of dried rye bread.  Procedure: Place the eggs, cream, salt, and pepper in a thermomix and blend on medium speed until the mixture reaches 80°C (176°F). Once the mixture reaches 80°C (176°F), add the xanthan gum, blend on high speed for a few seconds, and set aside, keeping the cream warm. Using the blender again, blend the porcini mushrooms with the breadcrumbs, then sauté them for a few...