Camouflage Risotto creamed with clams, Nero di Voghiera black garlic powder, bay leaf, crusco pepper, and crunchy samphire
Crostini with Black Garlic, Burrata and Anchovies
Spaghettoni with Voghiera Black Garlic, cuttlefish, and crusco peppers
Organic Black Garlic and Creamed Cod Crostini
Roman-Style Artichoke with Quinoa, Anchovies and Voghiera Black Garlic
Begin by cleaning and deboning the anchovies, then obtain two fillets from each one and sprinkle them with coarse salt on the flesh side, leaving them to marinate for approximately 7 minutes. After 7 minutes, rinse them under abundant fresh water and freeze them for at least one day (or process them in a blast […]
Cod Millefeuille in Milk with Romagna Black Shallot Wafer
Begin by finishing rehydrating the cod (previously desalted and left to soak in fresh water for at least 24 hours) by immersing it in milk for 10-15 minutes, then remove it, turn on the heat and immerse it again as soon as the milk comes to a boil. Allow to cook for approximately 6-7 minutes, […]
Risotto with Voghiera Black Garlic with Iodine and Sea Urchins
PROCEDURE We begin by blanching the Voghiera garlic 5 times starting from cold water, taking care to change the water at each step, then blend the heads with oil and chili pepper until creating a cream that we will then use to stir into the rice. Store it in the refrigerator. In a pot, prepare […]
