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Recipes
Recipes
Potato Dumplings with Squab in Guazzetto
LE RICETTE
Potato Dumplings with Squab in Guazzetto
by
Lidia e Joe Bastianich
Fish With Açaí
Saffron rice stirred with extra virgin olive oil and Ossobuco medallion
by
Andrea Berton
Glass of green apple water
by
Alain Chartier
Veal fillet “Raviolo” with bone marrow
by
Emanuele Scarello
Head mackerel and ALL BEER AHEAD
by
Luigi Taglienti
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
by
Andoni Luis Aduriz
2008 white truffle perfume
by
Davide Oldani
Red potato gnocchi with “Il Casone 1729” extra virgin olive oil served with peppered mussels
by
Andrea Mattei
Cream of celery, black truffle and cheese fondue
by
Pascal Barbot
Porcini, cuttlefish & sea urchin
by
Sergio Dondoli
Macarons glacés
by
Alain Chartier
Avocado with tomato powder and olive oil
Suggestion of a spicy roast duck stew with fennel and olives
by
Luca Landi
Kamut spaghetti in spring water, cooked in Teroldego, freshly smoked char and S. Massenza extra virgin olive oil
by
Peter Brunel
Rice cremino
by
Enrico Bartolini
Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt
by
Claudio Sadler
Crunchy Black Rice with Green vegetables and Brazil nut milk
by
Alex Atala
Crescentina bread for people affected by coeliac disease
by
Massimo Bottura
Bygdoy at 3
by
Paolo Lopriore
Luminous salad, vanilla vinaigrette, Catalan cream
by
Christophe Felder
Guinea fowl stuffed with its liver, tondini bean purée and fried leek
by
Marcello Spadone
Yellow pumpkin risotto stirred with butter made using its seeds
by
Simone Salvini
Pasta and peas
by
Francesco Sposito
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Un risotto per Milano 2011
Roma FOOD&WINE Festival 2013
Ingredient
Name
Bread, salted butter & raspberry
Parmesan rice cream with red beetroot sauce
4.0 Everything began
Pumpkin
Lemon-scented rice with soya caramelised eel
Roast sirloin aromatised with vine shoots, filaments of thyme and natural colorants, ash, salt and crispy radishes
Sheep's milk curd and hay dressed with burnt fern leaves, pumpkin glazed with unsweetened syrup
Potatoes cooked in grey clay with a light cream of confit garlic and free-range egg yolks
Puff of iced seawater
Red mullet whitebait with oregano ice-cream, kombu seaweed and Etna sour cherry syrup
Summary
Green tea tartlet with Navelli saffron prawn and orange salad ice-cream
Mushroom consommé flavoured with garden and forest herbs
Foie Gras Royale ‘ Texture of Corn’
Wild Hare, Chocolate, Watercress and Birch Sap
...a simple salad
Savoy cabbage emulsion with veal bone-marrow and anchovies with ash
Pigeon baked in oak ash with cooked must sauce
Soft potato with verbena and roast kidney
Crispy goose leg with foie gras potatoes and scallion
Potato Dumplings with Squab in Guazzetto
Lidia’s Recipe
Vegetable cone with fried fish
Mozzarella-filled squid sandwich
Veal ragout with nitrogen and rice lasagne
Turbot baked in Venere rice crust with rice water and Lapsang Souchong emulsion
Sound of the Sea
Crescentina bread for people affected by coeliac disease
Marine choreographies from traditional recipes
The sea, in a clam soup
Flavours of Abruzzo
Olive oil sponge, Montepulciano grape jam and Atri pecorino ice-cream
"Che figata"
Fig dessert
Wild boar cube steamed with liquorice and orange with Xocoline chocolate and aniseed onion compote
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