Category Recipes

Chef Filippo Saporito, Restaurant La leggenda dei frati, Firenca, Michelin

“Dough” of squid stuffed with truffles and egg yolk. On the side of the spawn of cuttlefish and fried red rice. Chef Fernando Perez Arellano, Restaurant Zaranda, hotel Castell Son Claret, Mallorca – Michelin

Chef Fernando Perez Arellano, Restaurant Zaranda, hotel Castell Son Claret, Mallorca – Michelin

JRE chef Fabrizio Veznaver (Restaurant Pergola, Croatia)

Restaurant Konoba Da Lorenzo, Umag, Croatia Ingridients: “Potato snow” ingredients:

Restaurant Gatto nero, Novigrad, Croatia Ingridients: Preparation: In a small, narrow dish, arrange the purple onion cut into rings on the bottom. Cut the swordfish to the desired size and shape, season it and lay it on top of the…

 Restaurant Gatto nero, Novigrad, Croatia Ingredients: Preparation: Grill the cottage cheese and place it on a plate as a base for the salad. Cook the octopus, cut it and season it with the ingredients mentioned above, and lay it on…

Restaurant San Rocco, Brtonigla, Croatia Ingredients: Preparation: Stew onion on olive oil, add cuttlefish and stir until cuttlefish softens (10 minutes). From time to time add wine and cook 30 minutes over light heat. At the end add cuttlefish ink…

Restaurant Divino, Poreč, Croatia Ingredients: Ingredients for the truffle parafait: Preparation: Fill the sea bass fillet with scampi, steam to remove the skin and then grill the fillet. Braise onion and potato, add tartufata and cooking cream and mix all…

Restaurant Stari Kaštel, Buje, Croatia Preparation: Prepare truffle and potato mousse. Prepare the ravioli dough and fill ravioli with curd cheese and grated truffles. Flambée fresh scallop on cognac. Arrange on a plate, decorated with fresh basil and edible flowers.