Chef Gianluca Deiana Abis: Risotto Ai Funghi/ Mushrooms Risotto
Prep. time: 15 minutes Cook Time: 60 minutes Difficulty: 2 out of 5 Serve: 6-8 Ingredients: 600 g of fresh mushrooms 200 g of Butter 200...
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1 min read
Chef Gianluca Deiana Abis: Brasato di Agnello
Prep. time: 10 minutes Cook Time: 120 minutes Difficulty: 2 out of 5 Serve: 2-4 Ingredients: 2 legs of lamb 1 white onion, chopped 1...
2 min read
Gianluca Deiana Abis: Astice alla Catalana/ Lobster Salad with Onion and tomatoes
Prep. time: 20 minutes Cook Time: 12 minutes Difficulty: 2 out of 5 Serve: 2 Ingredients: 1,2 kg Lobster 1 1/2 cup Cherry tomatoes 1 Red...
1 min read
Chef Marco Porceddu: Heirloom tomato salad "farm to table"
Heirloom tomato salad Prep time: 10 min Cook Time: 0 difficulty: 1 Serve: 4 Ingridients 4 cups cut heirloom tomatoes 2 tbs finely chopped...
1 min read
Chef Mauro Raspa: Ravioli Sardi (Ricotta e Zafferano) /Saffron Ravioli with Lamb Ragu sauce
Ravioli Sardi di Mamma Delfina (Delfina that now is 93 years old) Recipe: Prep. time: 1.30 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4...
1 min read
Chef Marco Steri: Insalata di polpo con vegetali in agrodolce
Insalata di polpo con vegetali in agrodolce/Octopus Salad With Potatoes and Vegetables Prep. time: 30 Cook Time: 60 Difficulty: 2 out of...
1 min read
Chef Marco Porceddu: Carpaccio di Manzo
Carpaccio Prep Time: 15 min Cook time:0 Difficulty:1 out of 5 Serve: 4 Ingredient 1 pond of filet Mignon (Beef Prime Choice) 1 cup Enoki...
1 min read
Chef Marco Porceddu: Tartara di Tonno/Tuna Tartare
Tartara di Tonno/Tuna Tartare Prep Time: 15 min Cook time:0 Difficulty:1 out of 5 Serve: 1 Ingredient 1 cup diced tuna for the sauce: 4...
1 min read
Chef Marco Porceddu: Olive Ripiene/Stuffed Olives
Olive Ripiene/Stuffed Olives Prep Time: 30 min Cook time:15 Difficulty: 3 out of 5 Serve: 4 Ingredient 1 large chicken breast in large...
1 min read
Chef Marco Porceddu: Jack Daniel's Butternut Squash Soup
Jack Daniel's Butternut Squash Soup Prep. time: 15 Cook Time: 20 Difficulty: 2 out of 5 Ingredients: 1 cup chopped White Onions 4 cups...
1 min read
Chef Vincenzo Garofalo: Spaghetti (homemade) Aglio Olio e Peperoncino
Spaghetti Garlic Oil and Peperoncino Prep time: 30min Cook time: 10min Serves: 4 people Ingredients: 1bunch parsley 2 fresh red chili...
1 min read
Chef Marco Porceddu: Prosciutto e Melone
Prosciutto & Melon Prep Time: 20 min Cook time:0 Difficulty: 1 out of 5 Serve:4 Ingredients: 4 slices of Cantaloupe 2-3 inches thick. 12...
2 min read
Chef Gianluca Deiana Abis: Fettucine al Burro e Parmigiano Reggiano (Alfredo Sauce)
Fettucine al Burro e Parmigiano Reggiano Prep. time: 45 Cook Time: 10 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 1 and...
3 min read
Chef Gianluca Deiana Abis: Ravioli di Ricotta e Zafferano al Burro e Salvia...
Ravioli di Ricotta di Pecora e Zafferano al Burro e Salvia/ Ricotta and Saffron Ravioli with Butter and Sage Prep. time: 30 Cook Time: 10...
1 min read
Chef Marco Porceddu: Patate ripiene al Salmone - Stuffed Potatoes
Patate Ripiene al Salmone - Stuffed Potatoes with Wild Salmon Prep. time: 15 Cook Time:30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients:...
1 min read
Chef Marco Porceddu: Gamberetto a Crudo
Gamberetto a Crudo Prep. time: 15 Cook Time: Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 8 Live fresh water shrimp Amaebi (sweet...
1 min read
Chef Marco Porceddu: Vegetable Tart
Tortina di Vegetali - Vegetable Tart Prep time: 30 Cook time:30 Difficulty:3 out of 5 Serve 4 Ingredients: 2 yellow peppers 2 rd peppers...
1 min read
Chef Vincenzo Garofalo: Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole
Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole Prep time 45 min Cook time 10 min Serves 4 people Ingredients: 20 baby kale leaves...
1 min read
Chef Marco Porceddu: Insalata di barbabietola - Beet Salad
Prep Time:30 min Cook time: 10 Difficulty: 1 out of 5 Serve: 4 Ingredients: 4 small fresh yellow beets, peeled 4 small fresh red beets,...
1 min read
Chef Marco Porceddu: Spaghetti ai ricci di mare - Spaghetti with sea urchin
Zafferano & Co. present a recipe from Chef Marco Porceddu
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