The recipes of our chef

COLD RABBIT AND OLIVE TERRINE WITH BALSAMIC VINEGAR

Serves 6:
600 g Rabbit without bones
200 g Fresh cream
1 egg
100 g Grated parmesan cheese
100 g Green olives
150 g Misticanza (mixed garden herbs)
extravirgin olive oil, salt, pepper and balsamic vinegar

Mince the rabbit meat, add the egg, the cream, salt, pepper and parmesan cheese. Mix the ingredients, then pour half the mixture in a plumcake tin, add the pitted olives and pour the remaining part of the mixture.
Cover the baking tin with foil and bake in a bain-marie at 180° for about an hour.
To make the vinaigrette whip the oil with salt and balsamic vinegar.
When it is time to serve, transfer the "misticanza" to each individual plate, cut the terrine when still lukewarm, put the slices onto the plates and season with the vinaigrette.

CAPPELLACCI (big ravioli) STUFFED WITH RADICCHIO IN CHEESE AND WALNUT SAUCE

Serves 6

For the ravioli:
4 eggs
300 g plain flour
350 g cottage cheese
150 g grated parmesan
70 g leek
200 g radicchio
salt, pepper, extravirgin olive oil

Make the ravioli dough mixing the flour with 3 eggs and let it rest for 10 minutes.
For the filling, chop the leek and radicchio very fine. Fry the leek in a tbs of extravirgin olive oil, add the radicchio, salt, pepper and cook over a brisk fire for 5 minutes until transparent.
Let the vegetables cool for a few minutes and then add cottage cheese, parmesan cheese, an egg, salt and pepper, and mix well.
On a lightly floured board roll out the dough to about 1-2 mm and cut 5 cm squares.
Put at the centre of each square a spoonful of stuffing and close it on the sides so as to form a triangle. Press well with the tip of your fingers and with the prongs of a fork so as to prevent them from opening when they are boiled.

Cheese sauce

50 g butter
150 g mascarpone gorgonzola
100 g taleggio
50 g parmesan cheese
70 g Sorrento walnuts

Melt the butter and cheese in a pan at low fire. Grind the walnuts neither too coarsely nor too fine. Boil the ravioli in salty water. Spoon the cheese sauce on the hot spaghetti and, before serving, sprinkle with the ground walnuts.

BEEF FILLET WITH MUSTARD AND GREEN PEPPER

Serves 4

4 beef fillets
mustard sauce
green pepper
1 Romagna shallot

extravirgin olive oil
salt
50 g liquid cream
a little white wine

Season the beef fillets with salt, crushed green pepper and smear them with the mustard sauce until they are completely covered.
Fry the minced shallot in the oil, add the fillets and roast them over a brisk fire.
Sprinkle them with the white wine and stir. When the wine has evaporated, cook for another 5 minutes so that the meat remains tender inside. Remove the fillet from the pan and transfer it to the serving dish after heating it.
In the meantime add the cream to the meat gravy, cook for a few minutes, season with salt and pour the hot sauce on the fillets. Serve immediately.

POTATO, LEEK AND MUSHROOM SAUTE'

Serves 6

400 g potatoes
1 leek
300 g mushrooms
1 clove of garlic
aromatic herbs (rosemary, sage, thyme)
extravirgin olive oil
salt, pepper

Peel and cut the potatoes into 2 cm thick cubes and boil them for 5 minutes. Clean the mushrooms and cut them into 4 pieces. Slice the leek to about half a cm. Put all the vegetables in a baking sheet, season with salt, pepper, oil and chopped garlic and aromatic herbs. Heat the oven at 180° and bake the vegetables for about 30 minutes stirring 2 or 3 times to brown them evenly.

CINNAMON SOFT ICE-CREAM WITH PRUNE AND RED WINE SAUCE

500 ml fresh cream
4 eggs
2 tbs of powdered cinnamon
200 g caster sugar plus one tablespoon for the sauce
100 g dried prunes
150 ml red wine
1/2 tsp corn or potato starch
1 cinnamon stick

Whip the yolks with the sugar and cinnamon till foamy, then add the whipped egg whites and cream. Pour the mixture in a mould and freeze it for 4 hours.
For the sauce boil the red wine with the cinnamon, sugar and the prunes for 10 minutes. Melt the corn or potato starch in a tablespoon of cold water, add it to the sauce and boil it for a minute approximately.
Serve the soft ice-cream with the warm sauce.