My last three creations

Venetian chicken livers with red polenta and beetroot

red polenta with lever and beetroot


For the livers

500 g o           chicken livers

2 pc                 large white onions

50 g                butter

4                      tbsp of extra virgin olive oil

Salt and Pepper To Taste.


For red polenta:


500 gr            red beetroot

200 gr            corn flour

1 pc                 bunch of thyme

Salt to taste.









In a large saucepan put the beets cleaned and bring to boiling.

When the beets are “al dente”, remove them from the water and blend them with sugar, salt, pepper and cherry vinegar (or apples).

Add to the cooking water the thyme and pour the corn flour,

stirring carefully to avoid creating lumps. Cook polenta for 45 minutes, remove from heat.

Turn the polenta into a gastro pan greased with oil and a sheet of parchment paper on the bottom, then level the surface and chill.

When the polenta has solidified, cut it with a 5 cm ring , and grind it, keep warm.

At this point prepare the livers: cut the onion into slices and let it go in the butter and let it stew for 10 minutes on low heat.

Raise the heat, add the livers and cook them very quickly adding salt and pepper.

Be careful to leave them medium-cooked.


Perlotto with white cabbage, sage oil, bacon and lemon

Perlotto, with lemon power and cauliflower


300 gr            barley

vegetable broth

80 g                white cabbage purée

1 pc                 onion

White wine

extra virgin olive oil

salt and pepper

100 gr             slices of bacon


For white cabbage puree:

200 g              white cabbage

100 g              extra virgin olive oil

salt and pepper


For sage oil:

50 g                sage leaves

200 g              olive oil


For vegetable broth:

1 pc                 onion

1 pc                 carrot

1 pc                 blade of celery

1 pc                 tomato

3/4 pc              champignon mushrooms

3 l                    water


For lemon powder:

2 lemons


For sweet and sour cabbage

100 g            white cabbage cut into slices

50 g                sugar

30 g                white vinegar



For bacon:

Put the slices of bacon on a baking sheet and cook at 200 degrees for 7-8 minutes


For cabbage:


Cut the cabbage into thin slices and place them in a vacuum bag.

Add salt and pepper, put in a vacuum and cook in a steam oven for 20 minutes at 100 °. Open the bag and blend until a homogeneous puree is obtained.


For sage oil:


Put the sage leaves in the Thermomix bowl together with the salt.

Mix on speed 7 for 3 seconds.

Add the olive oil of good quality and bring to 70 degrees,

speed 1 for 7 minutes.

Stir for 30 seconds on speed 7, strain and pour into a sterilized jar.


For vegetable broth:


Put all the ingredients in cold water, simmer for about 3 hours, filter everything.


For lemon powder.


Remove the lemon peel, taking care to eliminate the white part, blanch and cool in water and ice.

Place on a baking tray and dry at 70 ° for 12 hours.

Blend until you get a powder.


For the sweet and sour cabbage

Put all ingredients in a container and marinate 1 day in the refrigerator



In a saucepan, heat the extra virgin olive oil, add the chopped onion and let it dry, add the barley, toast for a few minutes, add the white wine and wait it is evaporate and then add the vegetable stock.

Cook for about 20 minutes adding the broth gradually.

Whisk with white cabbage puree and pepper.

Season with salt.


Smoked salmon with fennel and orange salad, dill cream

salmon and fennekel salat

For salmon broth

1 kg salmon

bones and head rinsed well

2 liters of cold water

2 yellow onions, peeled and cut into 4-6 pieces

2 cloves of garlic, peeled

2 carrots washed and cut into 6 pieces each

1 blade of celery, cut into pieces

2 bay leaves

8 sprigs of fresh thyme

3 tablespoons of fresh parsley

1 teaspoon of fennel seeds

grains of black pepper, crushed

Put all the ingredients in a pot with the bones and the head and fill with cold water, put the pot on the stove and bring to a boil for about 30/45 minutes.

At the end of the time, filter the broth through a fine mesh strainer in another pot and leave it on the fire until it is reduced by one half.

For dill cream

1 lt Salmon broth

50 gr butter

50 gr flour

1 bunch of fine minced dill

Prepare a roux, add to the broth and prepare a cream, go to the chinoise and leave in hot covered with foil. Add the dill a little before preparing the dish.

For smoked salmon

Fillets of a 1 kg salmon with skin

1 lt water

75 gr coarse salt

75 g brown sugar

1 handful of wood chips (apple, cherry, maple or oak)

Cut the salmon fillet into four pieces.

In a bowl combine salt, sugar with 1 liter of cold water and mix until the consistency of a syrup.

Add the fish and leave in the marinate for 8-12 hours.

Take the fish from the brine and let it dry well with the skin on the bottom on oven racks for 2/3 hours.

After this time, smoke for 20 minutes at 85 degrees.

For the fennel salad

2 large fennels

3 oranges

salt and pepper


Cut the fennel with the mandolin very thin and leave it in cold water for at least 1 hour.

Peel and cut the oranges and put them in a bowl.

Drain the fennel, add the oranges and season with salt, pepper and a little oil, have to serve the fennel crispy.





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