Recipes

SPAGHETTONI ALLA CHITARRA WITH PESTO SAUCE AND BURRATA LIBERA COULIS

INGREDIENTS FOR 4 PERSONS

500 gr. of fresh or dry spaghettoni
100 gr. of  Pesto sauce (traditional recipe from Genoa)
100 gr. of dried tomatoes in olive oil
1 burrata LIBERA
Extra virgin olive oil, salt, freshly ground pepper

PROCEDURE

Blend the burrata with some olive oil.
Cut the dried tomatoes in julienne.
Cook spaghetti and add pesto sauce and tomatoes.
Pour  the burrata coulis into a soup plate, with a portion of spaghetti with pesto, then  add freshly ground pepper , tomatoes and  garnish with a few burrata strings.


VEAL BON BON, CHESTNUTS AND BURRATA LIBERA

INGREDIENTS FOR 4 PERSONS

5 Veal Knuckles
1 Burrata LIBERA
½ kg of chestnuts
½ kg of potatoes
Breadcrumbs
200 gr. of spinaches
200 gr. of shallots
1 little bier
Salt, pepper, aromatic herbs, 1 garlic clove
50 gr. of sugar

PROCEDURE

Cook and peel the chestnuts, peel and cut  1  shallot and potatoes  into little slices.
Brown in a little pan  with olive oil, add water to cover them,  then cook. Meanwhile wash the spinaches.
Caramelize the  peeled shallots with sugar and bier.
Fill  the Veal Knuckles with burrata and sliced chestnuts, close in a bundle and pass them accurately  into breadcrumbs.
Bake at 180°  for 15’
Sear the spinaches in a frying pan with oil and   an unpeeled garlic clove .
Blend the potatoes in order to get a creamy and velvety sauce, pour it into a dish, add spinaches, serve the bon bon, garnish with caramelized shallots, chestnuts and fresh aromatic herbs.


 

BURRATA LIBERA, DRIED FIGUES, HONEY AND CHOCOLATE.

INGREDIENTS FOR 4 PERSONS

1 burrata LIBERA
Single flower honey
Dried figues
Bitter chocolate 70%
3 Quinces
Sugar

PROCEDURE

Peel and cut into little pieces the quinces and cook them with water and sugar.
Blend to get a velvety sauce.
Arrange in a plate the quince’s sauce, the burrata opened in the middle with dried figues cut into little pieces, finally add chocolate and honey.