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Origliettas Sarde al Miele e Limone (Italian Sardinian Honey and Lemon Fried Pastries)
Origliettas Sarde al Miele e Limone (Italian Sardinian Honey and Lemon Fried Pastries) Origliettas are traditional Sardinian fried pastries known for their delicate layered shape, crisp texture, and generous coating of warm honey. Their character comes from contrast: the dough must be thin and light, the frying clean and crisp, and the honey aromatic without making the pastry heavy. Region and Origin: Sardinia, Italy Difficulty: Moderate Servings: 4 Preparation Time: 35 minut
4 min read
Foie Gras Scottato con Arancia Amara, Finocchio e Pepe di Sichuan (Italian Seared Foie Gras with Bitter Orange, Fennel and Sichuan Pepper)
A refined Italian-style seared foie gras with bitter orange, braised fennel and Sichuan pepper, built around precise heat control, acidity, bitterness and restraint.
8 min read
Ricciola Scottata con Ceci, Cipolla Rossa e Capperi (Italian Mediterranean Amberjack with Chickpea Cream, Red Onion and Caper Powder)
Ricciola Scottata con Ceci, Cipolla Rossa e Capperi (Italian Mediterranean Amberjack with Chickpea Cream, Red Onion and Caper Powder) La ricciola è un pesce magnifico, carnoso, elegante e con una struttura che permette una cottura aggressiva all'esterno mantenendo il cuore estremamente succoso. In questo piatto la abbiniamo alla cremosità dei ceci, alla dolcezza della cipolla rossa e alla sapidità concentrata dei capperi. Serves: 4 Preparation: 40 minutes Cooking: 35 minutes
6 min read
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