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RECIPES
Main courses
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Tutte
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Tutti
Cubes and organic cubes
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Dadocrema
Trout and courgettes
Puntarelle and stracciatella burrata
Heifer beef rolls with cheese and herbs
Cod and potato stacks
ROAST CHICKEN AND RADICCHIO
CAPUNET (Piedmont Savoy cabbage rolls)
Stewed veal with velvety polenta
STUFFED SQUID
Potato and sausage stew with Bauer Meat Dadocrema stock
Quinoa dumplings with broccoli hummus
Granola salata per vellutate e insalate
Boeuf bourguignon
Speck, potatoes and mushrooms roll
Guinea fowl in tecia
LAMB CHOPS WITH POTATOES AND STEAMED ASPARAGUS
OSSOBUCO WITH MUSHROOMS
STUFFED CALAMARI WITH PLUM TOMATOES AND FRESH PEAS
ROAST-BEEF COOKED AT LOW TEMPERATURE
ESCALOPES WITH ASPARAGUS
TURKEY ROAST WITH SPINACH, RAISINS AND WALNUTS
Savoury Barbecue Rooster
CHICKEN AND VEGETABLES ASPIC
RABBIT AND CRUNCHY VEGETABLES ASPIC
SAVOURY FISH ROAST
Trout steak in a rice crust and green broccoli with a timbale of rice with vegetables
Roast chicken and bacon with porcini rice timbale
Shrimp tails with turmeric and coconut milk
Pork strips with prunes and ginger
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