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Recipes
Recipes
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
LE RICETTE
Citrus Norwegian lobster on rose-hips & shellfish jelly, brown beans with stored Järnaost & hot Norwegian lobster & rock weed foam
by
Magnus Ek
Macarons, pumpkin, apple, dog rose and spelt spaghetti
by
Alessandro Gilmozzi
Lime marinated scallops "Ceviche"
Lepriglio, ricotta ice-cream and macadamia nuts, pears, aromatic mixed salad, saffron pistil jelly
by
Fabio Rossi
Tomato sauce, aromatic herbs and a bed of capers
by
Josean Alija
“Mexirica” consommé with raw mushrooms
by
Roberta Sudbrack
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
Two millimetres of polenta
by
Emmanuel Renaut
Mezze maniche with “ragout”… 847 km from Naples
by
Enrico Crippa
Morille
Linguine cooked in red cabbage extract, burrata, herring, pine nuts and cress
by
Andrea Aprea
Nikko Spring
“Strachin” millefeuille
Potato noddles with pecorino soup and seaweed
by
Christian Puglisi
Citrus fruit & shellfish
by
Sergio Dondoli
Midday in the middle of the vegetable garden
by
Corrado Assenza
Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise
by
Claudio Sadler
S. Egidio community bread
by
Pierluigi Roscioli
Loška smojka (loška turnip)
by
Vesna e Gašper Carman
Marine expression
by
Paul Liebrandt
Millefeuille of Sourdough bread and rilette of holstein with parsley and yellow carrot
The silence of the woods
by
Daniel Facen
2008 white truffle perfume
by
Davide Oldani
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce and parsley
by
Moreno Cedroni
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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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