Second courses

SCALLOPS WITH ASPARAGUS AND BACON

Scallops are a perfect starter for any occasion: with a delicate taste, flavoured with bacon and asparagus embellishing this fine seafood, this is a delicious and easy recipe guaranteed to impress.

FOOD STYLIST: ANTONELLA PAVANELLO

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Meat tunnel

A delicious second course, ideal for a Sunday lunch shared with the family. The real trick is presenting the potatoes in an original pear shape to make the dish spectacular and interesting.

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Lamb with aromatic herbs on a velvety sauce

Lamb chops are an elegant, refined main course. We propose it with a sauce made with Jerusalem artichokes that enhances the flavour. Some edible flowers can enhance the uniqueness of this dish – ideal for a romantic dinner main course, or as finger food thanks to the use of Samurai Gourmet Skewers with handles.

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Octopus skewer

Octopus and potato skewers in Samurai style, a simple and creative dish to share with friends during an aperitif or to enjoy for a light dinner.

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Squid stuffed with ricotta cheese on a bed of spinach and peas

How to serve stuffed squid, a quick and easy recipe for a light, nutritious dish, with flavoured ricotta to be served on a bed of spinach and peas. Ideal as a main course for a romantic dinner, or as elaborate finger food when served in small pieces.

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BEEF TARTARE WITH CAPERS WRAPPED IN A MARINATED COURGETTE WITH MIXED GREENS

A fresh and yet filling second course, the beef tartare with mixed greens is the ideal dinner after a day swimming in the sea and soaking up the sun on the shore.

FOOD STYLIST: ANTONELLA PAVANELLO

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SOLE SALTIMBOCCA WITH SAGE PESTO AND SPINACH WITH RAISINS AND PINE KERNELS

A great culinary classic, easy to make and guaranteed to be full of flavour. Saltimbocca alla romana are a delicious traditional Roman recipe, whose ingredients have again been slightly reinterpreted.

 

FOOD STYLIST: ANTONELLA PAVANELLO

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