1. Pour into the Boston shaker glass filled with ice a mixture of Continue reading “Aromatic Laboratory”
1. Prepare 1 l of your favorite Martini by diluting it with a percentage of Continue reading “”
Choice of meat
The success of the recipe depends on how much attention we have devoted to the choice of meat: first of all it must be extremely lean, therefore we must prefer some cuts rather than others with a different consistency such as fillet or sirloin, otherwise the rump or lean loin . Generally the most tender cuts are also the most suitable ones.
Preparation of the dish
Cut the meat into slices and then in small pieces, lightly crush it with a pestacarne, use a pastry cutter to place it on the plate. Now prepare a mix of lemon juice, extra virgin olive oil and chopped anchovies, season the tartare and serve.
Now each of your guests can season, grating the LINGOTTO DI ZAFFERANO® Matteo Bertoli (using a Microplane grater), your own tartare!
Place the eggs in the saucepan, pour in the fresh Continue reading “Soft-boiled egg and saffron”
Choose your favorite flavors and then Continue reading “Ice Cream Gourmet!”
Preparation of oysters
Open the oysters is a very delicate operation, equip yourself Continue reading ““Oysters and saffron prêt à goûter””
Recipe for 4 people
- 360 grams of arborio rice
4 pears peeled and cut into quarters
1kg of sugar
450 grams boiling water
Saffron pistils Continue reading “Caramelized saffron pears with crispy and creamy crumble cheese”
350g of veal shoulder, deprived of the skin and cut into cubes of 1 cm from the side