Tartare of bass Mojito

Ingredients for 4 people:

• Sea bass fillet 400 gr
• 2 lime 
• extra virgin olive oil to taste
• mint a handful
• salt to taste
• pepper to taste 
• white rum or cachaca 1 teaspoon 

How to cook it:

1. Fillet the sea bass and eliminate all the plugs in the skin. It 'a task that can be done by the fishmonger.  
2.  Cut the fish into strips and then into cubes 5-7mm.
3. Grate the zest of one lime: only the green part, not the white part (which is bitter).
   WARNING: check on the box that the peel of lime is edible (edible). Very often it is not.
4. Wash, dry and cut into julienne the mint.
5. Squeeze the lime in fish.
6. Dress with lime peel powder, salt, pepper, a little olive oil, rum and mint julienne. Marinate in refrigerator 20 minutes.
   Put a little powdered lime peel and mint, and correct these ingredients only after marinade.

Specifications 

Preparation time: 30 minutes
Flow: appetizers and opening, second fish;
Origin: Italy
Seasonal: spring summer autumn winter
Type of preparation: Marinated raw    

Garganelli with scallops and asparagus

 
Ingredients for 2 people:

• garganelli 160 gr
• olive oil 34 gr
• shallots 25 gr
•  1 clove garlic small
• marjoram leaves 10
• asparagus 100 g peeled and sliced
• white wine 45 gr 
• brandy 20 gr
• vegetable broth 20 gr 
• salt to taste 
• pepper to taste 
• scallops 200 g cleaned and sliced

  
How to cook it:

1. Sauté the shallots in the olive oil, garlic and marjoram leaves, add the sliced ​​asparagus, sprinkle with brandy and white wine broth, adjust taste and cook for about 7 minutes with a lid. 
2. At this point remove the lid and add the scallops and cook for another 3-4 minutes.
   If the sauce is too liquid bond with a few tablespoons of bread crumbs. 
3. Cook the garganelli in salted water, drain, spadellarli with the sauce and serve.

  
Specifications
 
Preparation time: 30 minutes
Flow: dry dishes;
Origin: Italy
Seasonal: spring
Type of preparation: pan 

Rice with asparagus

Ingredients for 10 people:

• Carnaroli rice 800 gr
•  saffron 3 gr
•  butter 280 gr
•  Parmesan 150 gr
•  white wine 100 gr
•  onion 60 gr
•  broth 2.5 kg
•  asparagus 600 gr
•  Taleggio cheese 400 gr
•  salt to taste
•  pepper to taste

Preparation:

1. Toast the rice with the onion. Apart sprinkle with white wine, add the saffron, pour in the broth a little at a time.
2. Stir in butter and cheese, pour into a pan, let it cool.
3. In a pan make the patties until well browned.
4. Braise the asparagus, cut. Serve the rice pudding topped with asparagus, distribute the diced cheese and melt in the oven.

Characteristics:

Preparation time: 30 minutes
Flow: dry dishes;
Origin: Italy
Seasonal: spring
Type of preparation: frying pan Stew      

Trofie with anchovies, tomatoes and arugula

Ingredients for 4 people: 

• trofie 320 gr 
• onion 80 gr 
• extra virgin olive oil to taste 
• anchovies 100 g 
• tomatoes 200 gr 
• arugula 30 gr 
• some basil leaf 
• white wine 60 grams 
• white pepper to taste

  
How to cook it:

1. Saute the onion with anchovies crushed. Smudge using the white wine.
2. Blow up the tomatoes. Cook for 4-5 minutes. 
3. Boil the pasta in salted water. Sautee the pasta with the sauce by adding the pepper, basil and chopped arugula.

Characteristics:

Preparation time: 30 minutes
Origin: Italy
Seasonal: spring summer autumn
Type of preparation: frying pan

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