Gravlax de saumon, oignons rouges, mayonnaise aux câpres

SALMONE GRAVLAX DELLA CASA

Avec huile d’olive et vinaigre balsamique

PAIN SUR DEMANDE

Boulettes de veau et parmesan, sauce tomate, basilic frais et huile d’olive

POLPETTE

Risotto frit à la sicilienne, safrans, pois vert, mascarpone

ARANCINI ALLA SICILIANA

CAPESANTE AL PASTIS

CALAMARI FRITTI

CROCCANTINI DI PARMIGIANO

ANTIPASTO MISTO

Carpaccio de veau, champignons et pancetta

CARPACCIO DI VITELLO

INSALATA CAPRESE

Foie gras torchon à la façon Bello, noix de pin sablée

FOIE GRAS ALLA BELLO

PROSCIUTTO E MELONE

In a bowl, mix together the coarse sea salt, sugar, chopped dill, and crushed black peppercorns. Place the salmon fillet skin-side down in a dish and rub the salt mixture evenly over the flesh. Cover the fish with plastic wrap and place a weight on top. Refrigerate for 48 to 72 hours, turning the salmon every 12 hours.

Curing the Salmon

Once cured, remove the salmon from the refrigerator, rinse off the salt mixture, and pat dry. Using a sharp knife, slice the salmon thinly at an angle.

Slice the Gravlax

In a bowl, combine the mayonnaise, finely chopped capers, and lemon juice. Mix well and set aside.

Make the Capers Mayonnaise

On a serving platter, arrange the sliced gravlax. Top with thinly sliced red onions and serve with the capers mayonnaise on the side.

Serve the Gravlax

Fresh salmon fillet

Coarse sea salt

Sugar

Fresh dill, chopped

Black peppercorns, crushed

Red onions, thinly sliced

Capers

Mayonnaise

Capers, finely chopped

Lemon juice

Slice the baguette into 1-inch thick slices and arrange them on a baking sheet.

Prepare the Baguette

Drizzle olive oil over the baguette slices and toast them in a preheated oven at 375°F (190°C) for about 8-10 minutes or until golden brown.

Toast the Bread

In a small bowl, whisk together the olive oil and balsamic vinegar. Add salt and black pepper to taste.

Make the Dressing

Once the baguette slices are toasted, arrange them on a serving platter. Top each slice with fresh basil leaves and sprinkle with grated Parmesan cheese.

Assemble the Dish

Drizzle the balsamic dressing over the assembled bread and serve immediately.

Drizzle and Serve

Baguette

Olive oil

Balsamic vinegar

Fresh basil leaves

Parmesan cheese

Salt

Black pepper

In a large bowl, combine the ground veal, grated Parmesan cheese, breadcrumbs, egg, minced garlic, salt, black pepper, and chopped fresh basil. Mix until well combined.

Mixing Ingredients

Shape the mixture into small balls, about the size of a golf ball.

Forming Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove from skillet and set aside.

Cooking Meatballs

In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion until translucent.

Sautéing Onion

Add the canned crushed tomatoes, fresh basil leaves, salt, black pepper, and sugar. Stir to combine.

Adding Tomatoes

Bring the sauce to a simmer and cook for about 10 minutes.

Simmering Sauce

Return the meatballs to the skillet, cover with sauce, and simmer for an additional 15 minutes.

Combining Meatballs and Sauce

Ground veal

Parmesan cheese, grated

Breadcrumbs

Garlic, minced

Fresh basil, chopped

Onion, chopped

Canned crushed tomatoes

In a medium pot, bring the chicken or vegetable broth to a simmer. In a separate pan, toast the Arborio rice over medium heat for 2-3 minutes. Gradually add the broth, one ladle at a time, stirring constantly until the rice absorbs the liquid. Add the saffron threads and continue cooking until the rice is creamy and al dente, about 18-20 minutes. Stir in the frozen peas and cook for an additional 2 minutes.

Prepare the Risotto

Remove the risotto from heat and spread it out on a baking sheet to cool completely. Once cooled, mix in the mascarpone cheese until fully incorporated.

Cool the Risotto

Once the risotto is cool, take a handful of the mixture and form it into a ball, about the size of a golf ball. Continue until all the risotto is used.

Shape the Arancini

Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, dip in beaten eggs, and then coat with breadcrumbs.

Prepare for Frying

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

Serve hot with marinara sauce or your favorite dipping sauce.

Serve

Arborio rice

Chicken or vegetable broth

Saffron threads

Frozen peas

Mascarpone cheese

Eggs

All-purpose flour

Vegetable oil

Rinse the sea scallops under cold water and pat them dry with a paper towel. Season both sides with salt and black pepper.

Prepare the Scallops

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.

Heat the Oil

Add the scallops to the skillet in a single layer. Cook for about 2-3 minutes on each side until they are golden brown and opaque.

Cook the Scallops

Carefully add the Pastis to the skillet. Use a long lighter to ignite the alcohol, and let it flambé for a few seconds until the flames subside.

Flambé with Pastis

Remove the skillet from heat. Squeeze the juice of the lemon over the scallops and sprinkle with chopped fresh parsley before serving.

Finishing Touches

Sea scallops

Pastis

Garlic

Fresh parsley

Lemon

In a bowl, soak the cleaned calamari rings in buttermilk for at least 30 minutes. This helps tenderize the squid.

Prepare the Calamari

In another bowl, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.

Make the Coating Mixture

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Remove the calamari from the buttermilk and let the excess drip off. Dredge the rings in the flour mixture until well coated.

Coat the Calamari

Fry the calamari in batches for about 2-3 minutes or until golden brown. Avoid overcrowding the pan. Use a slotted spoon to remove them and drain on paper towels.

Fry the Calamari

Serve the calamari fritti hot with lemon wedges on the side.

calamari (squid), cleaned and cut into rings

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

buttermilk

vegetable oil (for frying)

lemon wedges

Preheat your oven to 180°C (350°F). In a mixing bowl, combine the grated Parmesan cheese and freshly ground black pepper.

Prepare the Cheese Mixture

On a baking sheet lined with parchment paper, spoon tablespoons of the cheese mixture, leaving some space between each mound. Flatten each mound slightly.

Form the Croccantini

Drizzle the olive oil over the mounds. Bake in the preheated oven for about 8-10 minutes, or until the edges are golden and crisp.

Bake

Allow the croccantini to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm with a drizzle of vincotto.

Cool and Serve

Vincotto

Black pepper, freshly ground

On a large platter, arrange the mozzarella, parmesan cheese, prosciutto, salami, cherry tomatoes, roasted red peppers, and artichoke hearts in an appealing manner.

Arrange the Ingredients

Scatter the black and green olives around the other ingredients on the platter.

Add Olives

In a small bowl, whisk together the balsamic vinegar and olive oil. Drizzle this mixture over the arranged antipasto.

Drizzle with Condiments

Serve immediately as an appetizer with some crusty bread on the side.

Mozzarella

Prosciutto

Salami

Cherry tomatoes

Roasted red peppers

Artichoke hearts

Black olives

Green olives

Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.

Prepare the Beef

Once firm, remove the beef from the freezer and slice it into very thin slices using a sharp knife. Arrange the slices on a large serving plate, slightly overlapping.

Slice the Beef

In a small bowl, whisk together the olive oil, lemon juice, capers, salt, and black pepper until well combined.

Prepare the Dressing

Distribute the thinly sliced mushrooms and pancetta evenly over the beef slices. Drizzle the dressing over the top.

Add Toppings

Top with arugula and shaved parmesan cheese. Serve immediately.

Garnish and Serve

beef tenderloin

mushrooms (thinly sliced)

pancetta (thinly sliced)

extra virgin olive oil

lemon juice

capers

black pepper (freshly ground)

arugula

parmesan cheese (shaved)

Wash the tomatoes and basil leaves. Slice the tomatoes into thick rounds and the mozzarella into similar-sized slices.

Prepare the Ingredients

On a serving platter, alternate slices of mozzarella and tomato in a circular pattern. Tuck fresh basil leaves between the slices.

Assemble the Salad

Drizzle extra virgin olive oil and balsamic vinegar over the assembled salad. Season with salt and black pepper to taste.

Dress the Salad

Serve immediately as a fresh appetizer or side dish.

Mozzarella di Bufala

Ripe Tomatoes

Fresh Basil Leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Black Pepper

Gently soak the foie gras in port wine and cognac for 2 hours in the refrigerator.

Soak the Foie Gras

Remove the foie gras from the marinade and season with salt, white pepper, and nutmeg.

Seasoning

Place the foie gras on a piece of cheesecloth and roll tightly to form a log, twisting the ends to secure.

Wrap in Cheesecloth

Submerge the wrapped foie gras in simmering water for about 30 minutes. Remove and let cool in the refrigerator for at least 4 hours.

Poaching

In a bowl, mix melted butter, sugar, and vanilla extract. Gradually add flour and mix until combined. Fold in the pine nuts.

Prepare the Dough

Shape the dough into a log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

Chill the Dough

Preheat the oven to 180°C (350°F). Slice the chilled dough into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden.

Salmone Gravlax Della Casa

Pain Sur Demande

Polpette

Arancini Alla Siciliana

Capesante Al Pastis

Calamari Fritti

Croccantini Di Parmigiano

Antipasto Misto

Carpaccio Di Vitello

Insalata Caprese

Foie Gras Alla Bello

Prosciutto E Melone