A recipe for 4 people

Ravioli:

• 300gr egg pasta
• 12 scampi
• salt and pepper

Caciottina-cheese:

• 1/2 lt whole milk
• 1 spoon of rennet
• salt and water

Filtering:

• 4 ripe tomatoes
• basil
• onion
• garlic, salt, pepper

Method

• Roll out the pasta, cut in square shapes of approximately 6cm² and fill it with the scampi you have previously cleaned. Add salt and pepper. Close the ravioli.
• Warm the milk, add the rennet and let it set. Cut it with water and salt, previously brought to the boil. Drain the curd in special baskets and let it rest for a few hours.
• Cut the tomatoes into slices and flavor them with salt, oil, basil, spring onion and garlic. Leave to macerate for some hours.

Finish

• 4 ripe tomoatos
• Cook the ravioli in boiling water for a few minutes, drain them and put into the previously filtered seasoning of the tomatoes. Remove the cheese from the moulds and arrange at the center of the dish.
• Carefully arrange the ravioli and season them with filtering of the tomatoes. Then salt the caciottina with a bit of salt and complete with a drizzle of oil and herbs to taste.

A recipe for 4 people

• 250gr. rice
• 12 Sicilian Prawns
• 1lt. bisque
• 52 Confit tomatoes

Preparation:

Bisque: in a frying pan put some onions, celery, carrot, leek, garlic, bay leaf and let it brown. Add the prawn heads, toast them and pour 1 glass of red wine over it; cover with cold water. Let it slowly cook for 4 hours and filter it.

Lemon sauce: press lemons and reduce them to 2/3. Using a hand blender whip the lemons with 400gr of olive oil and salt.

Confit tomatoes: scald the tomatoes, peel them, and remove the seeds. Put them in a plate with oil, salt, icing sugar, garlic and thyme. Cook for 1 hour at 80°C.

Prawn carpaccio: for each serving take 2 prawns and beat them with a meat pounder between two layers of cling film. Put into an aluminium mould.

Rice: toast the rice, add the bisque, then the minced tomatoes and cook. Mix with olive oil and check salt and pepper, add some minced garlic and parsley. Fill the mould carefully and close it. Put some lemon sauce on the risotto dish, turn out the mould on to the sauce and garnish with a scalded prawn on top.

A recipe for 4 people
300gr. dry chestnuts
2 shallots
1 dl. red Port
1 bay leaf
25gr. summer black truffle
360gr. fillet of sea bass
Chives, salt and pepper

Chestnut cream: let the chestnuts soak in water for some days. Brown the previously cut shallots and chestnuts. Add some red port, cover with vegetable stock, add the bay leaf and cook; once ready add salt and pepper and put in a blender. Add the truffle and chives to this cream.

Sea bass: from the sea bass take 4 fillets and add salt, pepper olive oil and cook them in a hot frying-pan. This has to be done only on the side with the skin on, to obtain a crunchy crust. Once ready, put on the chestnut cream and garnish with aromatic herbs, then serve.

A recipe for 10 people
½ passion fruit shell

Semifreddo cream:
2 eggs
1 yolk
100gr sugar
300gr. whipped cream
30gr. purée of passion fruit pulp

Syrup:
1kg castor sugar
1kg. glucose
1lt. water

Cut the fruit in to two halves, remove the pulp and fill with the mixture you will then make; leave the “semifreddo” cream in the freezer for a few hours. Add syrup to the passion fruit pulp and work it at 24be, then add it to the “semifreddo” cream.

Blue potatoes:
Wash the potatoes and peel them, cut them very thinly using a mandolin and put them in water and ice, dry them and fry them in hot oil (160°) to make them crunchy. Then sieve some icing sugar over them and serve.

20 Red mullets
extra virgin oil

Aubergines cavial:
4 aubergines
garlic
marjoram
extra virgin oil/salt

Passion - fruit sauce :
200 gr sugar
150 gr mash of fruit passion
1 spoon of water
extra virgin oil
3 pulps of fruit passion

EQUIMPENT:
Sieve at big sticht
mixer
frying- pan

EXECUTION:

aubergines cavial:
Clean aubergines, cut in half and engrave them in the middle.
Put them into a oven plate, season whit oil, garlic and marsoram.
Put who oven at 180° for about 20 minutes once cookedput into sieve.

sauce:
Candy the sugar and exitinglish it whit the mash of fruit passion.
Add one spoon of water and mane reduce.

red mullets:
Eviscerate and scale red mullets and draw fillets whitout lisps.
Burn them in a frying pan whit oil after have salted them.

assemblage:
Put the sauce in the dish whit some seeds of fruit passion.
Draw a quennelles of aubergines whit the help of 2 spoons and put on the sauce the rede mullets fillets
Garnish whit arewas twigs

1 Pineapple
1 Mango

FOR THE SYRUP:
500 ml of water
500 gr. of sugar

FOR THE WHITE CHOCOLATE MOUSSE :
5 EGG yolkS
15 gr. Sheet gelatine
500 gr. of white chocolate
extra virgin oil
a little milk

FOR THE FRUIT:
20 raspberries
3 kiwis
10 strawberries
4 peaches

EQUIMPENT:
food mixer, stainless steel bowl, sac à poches, spatula

EXECUTION:

For Pineapple :
Peel the pineapple, cut lengthways with the slicer on number 8 and marinate 4/5 in the syrup.

For Syrup :
Mix water with sugar and bring it to a temperature of about 80�.

For white mousse :
Whip the cream lighlty, whip the egg yolks until firm; in the meantime melt the chocolate to 35�, soften the gelatine, squeeze it melt in a little milk. mix the ingredients in this order: pour the gelatine in the egg yolks without mixing, quickly pour the egg yolks into the whipped cream and the melted chocolate , mix together and thicken for 5 hours in the refrigerator.

To make the cannolo :
Dry the marinated slices of pineapple, put the mousse in the middle with the sac a' poches. with a spatula roll the pineapple slice like a cannolo or a roll. cut the ends "lausanne style".

For the mango :
Centrifuge the mango with a spoon of ascorbic acid and pass through a chinoix sieve.

For the fruit :
Cut the fruit into cubes.

For the burrata cream:
1 burrata
1dl milk
1dl cream

For tha betavian endine :
2 betavian endine
6 anchovies fillets
2 garlic clove
1 spoon of toasted pinoli
1 spoon of sultanas wet in cool water
1 teaspoon of vitamin c

For the marinated anchovies:
20 anchovies
oil
garlic
salt
grated parseley
white wine vinegard

For the mais wafer:
food mixer, stainless steel bowl, sac à poches, spatula

EQUIMPENT:

For Pineapple :
mixer
rolling-pin
oven paper
colander
whisk