Our Chef’s recipes

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Tortelli of partridge with tartufo sauce.

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Ingredients (ideal for four people):
Pastry: 300 grs of white flour (if possible, hard grain) - 3 eggs.
Stuffing: 4 partridge thighs, 150 grs of calf meat, extra virgin oil, breadcrumb, structured red wine 300cl, rosemary, 4 juniper berries, 4 cloves, 1/2 onion, 1 garlic clove, the liver of the partridges, beef bouillon, salt, pepper.
Sauce: 100 grs of butter, truffles, fresh thyme, parmesan cheese.

Procedure: sauté in oil the partridges thighs, the sliced onion and the calf meat. Shower with wine and herbs. Cook for around 30 minutes. Debone the partridges thighs, shred their meat with the calf meat and filtrate the remaining sauce. In a bowl, mix the meat, the breadcrumb, the parmesan cheese, the sauce, a bit of oil, salt and pepper. Add the necessary amount of beef bouillon for the mix to become soft.
Prepare typical triangle brescian ravioli with subtle pastry. Add the butter mixed with a part of the truffles in a cold pan. Once the ravioli are cooked, they should be added in the pan with grana cheese and thyme to be sauté with high heat. Fundamentally, this operation must give us a dense and united sauce. Serve in heated plates with sliced truffles and parmesan cheese.


 











 

Rabit cooked in the piemontese way.


Ingredients (ideal for 4 people):
4 thighs of deboned rabbit, 1 celery stalk, 1 onion, 2 carrots, 8 croissants, 1 swiss chard, 4 asparagus, 1 sliced medium potato, 1 sliced champignon, 100 grs of cabbage, 1 dried laurel leave, 1 rosemary branch, 3 sage leaves, salt, pepper, olive oil, 30grs of butter, white scented wine (ej: muller), a few drops of black truffle oil.

Procedure.
Cook the vegetables (except the potato) sliced and calculating that each variety should have the same amount of pieces, separated in boiling water, until they are crunchy. Cool the vegetables with water with ice. The potato will be cooked in the oven at 170º degrees for 13 minutes with a bit of oil and sauté champignon (in a non-stick pan with a bit of oil for 7-8 minutes).
Sauté for 10 minutes in another pan the rabbit tighs (sliced in not so small pieces) with a bit of oil, white wine and herbs. After 5 minutes, add the vegetables and sauté everything for another 5 minutes. Add salt, pepper and butter off the heat. To finish the dish, add a couple of black truffle oil. In 20 minutes the rabbit will be perfectly cooked, soft and juicy.

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Appetizer time!

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Our room enriched with a sweet and salty buffet!







 

Appetizer time!

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Our room enriched with a sweet and salty buffet!







 

A greddy magic!

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Our creative sweet buffet!







 

One of our delicious meat menu!

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Starters
- Salad of goose ham produced by the house.
- Warm composition of vegetables and hen brisket with rosemary.
- Sandwich of mushroom filet and foie gras.

First Course
- Butterflies with roasted goose sauce.
- Tortelli of partridge with tartufo sauce.
- Vegetable stew.

Main Course
- Deboned rabbit in the piemontese way.
- Pig with garlic carrè.
- Sirloin stuffed with mushrooms and spinach.

Dessert
- Pumpkin, mascarpone and chocolate.
- Almond parfait.
- Millefeuille with syruped peaches.
 

One of our delicious fish menu!

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Starters
- Bowl of shrimps, zucchinis and truffle formagella.
- Gilt-head bream with sauté artichoke and onion.
- Stationed salmon with fine herbs.

First Course
- Tagliolini with shi drum and manila clam
- Risotto with shellfish and saffron.
- Gnocchi with mussle, cuttlefish and shrimps.

Main Course
- European bass stuffed with shrimps and menta.
- Millefeuille of tuna and potatoes.
- Gilt-head bream with zucchini and satureja.

Dessert
- Pumpkin, mascarpone and chocolate.
- Almond parfait.
- Millefeuille with syruped peaches.