After the several success we obtained in the care of our guests we thought to write here some of our receipts that are part of our diet programme.
Healthy and light foods prepared following salutary and innovative cooking that helps to preserve the nutrional properties of the ingredients.
Preparation: 20 minutes + the time of marinading the fish
Cooking: 30 minutes
500g of salmon fillet with hide, already scaled.
4 oranges, 4 grapefruits
1 fennel clump
1 natural yogurt
3 spoons rice oil
Juice of 1 lemon
5 stem of chive
A paprika pinch
Squeeze the oranges and the grapefruits, pick the juice up in a bowl that could contain the salmon fillet. Wash and chop the fennel finely and add it to the juice. Put the salmon fillet in the juice with the hide turned up, cover it with the protective film and put it in the fridge for 48 hours.
Put the spelt in cold water for 12 hours, drain it and cook it in a saucepan with hot salted water for about 20 minutes. Take the salmon away from marinading, set it out on a cutting board, chop it like tartare and get it together with the drained spelt in a bowl. Dress it with little salt, lemon juice, some chopped fennel and the rice oil. Halve the yogurt in two little bowls, in the first add the chopped chive, in the other add the paprika and mix well.
Set out in the middle of four plates the salmon tartare, shaping it with a mould. Decorate the tartare at will with beets sprouts and serve it with the yogurt sauces.
Preparation: 10 minuti
Cooking: 20 minuti
100 g black Venus rice
100 g red wild rice
100 g white Basmati rice
1 basil clump
1 spoon extra virgin olive oil
Mixed sprouts (esparto, setwall, beet…)
1/2 sachet saffron
Boil together the three rice variety in a little salted water for 20 about minutes. Meanwhile, score on the tomatoes a cross on the bottom, put them in boiled water for 30 seconds, drain them and peel them; shake then the tomatoes with the washed basil leafs and the extra virgin olive oil. Add some salt and cook the sauce in a non-stick pan for 15 minutes. Drain the three variety of rice and add the saffron to the Basmati, shave each variety in three shapes pressing with the back of a spoon. Turn one shape of Basmati rice, one of Venus rice and one of wild rice on a individual plate to form three rice cupolas. Repeat in each plate. Set over the rice some sprouts and decorate the plate with the tomato shake, some basil leaf and at will some chopped basil dresses with olive oil.
Cooking: 25 minutes
1 sheet of phyllo dough
320 g og green asparagus already cleaned
½ hard-boiled egg
2 spoons of lean cow ricotta
1 egg white
4 chive stems
Cut half of the sparagus in thin stripes, put them in a basket for the steam cooking and cook them for 10 minutes. Roll out the dough on the work plan and cut it to obtain 16 little rectangles.
Mix the steamed asparagus in a bowl with ricotta and spread the mix at middle of the dough rectangles. Roll them up to get 16 cannelloni and put in a backing tray covered by backing paper, brush them with the beaten egg white and sprinkle the sesame seeds over them. Bake them in hot oven for 5 minutes at 190°.
Steam the remained asparagus for 7-8 minutes, keeping the heads away, shake them to get a sauce. Take the cannelloni out of the oven, put four of them in the middle of each individual plate making a square frame. Bind the asparagus heads in four bunches with the chive and put them standing in the middle of the frames. Decorate the plate with the hot boiled egg alternating it with some drops of the asparagus sauce. Serve immediately.