The recipes that are good for the eyes!

ANCHOVIES IN GREEN WITH BURNT ONIONS 

• 500 g cleaned anchovies 

• 2 onions
• 2 fillets of anchovy in oil
• 10 capers in salt
• a slice of stale bread
• 150 g parsley
• 1 clove of garlic
• 30 g white wine vinegar
• 120 g evo oil
• Salt and pepper to taste

Procedure

For the anchovies

Clean the anchovies, cover them with coarse salt, and let them rest for 15 minutes. 

Meanwhile, prepare the green sauce by blending parsley, garlic, anchovy fillets, stale bread, oil, white vinegar, desalted capers, salt, and pepper.

Rinse the anchovies removing all the salt, dry them, and season with the green sauce. 

For the burnt onions

Cut the onions into not too thin slices and make rings to cook for a few minutes on a well-heated grill.
Then season them with a vinaigrette made of oil, salt, and vinegar. 

Plate the anchovies and place the onion rings harmoniously over the fillets.

GRILLED CARROTS/ AJOLI / CRUNCHY OLIVES

• 500 g carrots

• 300 g whole milk
• 100 g peeled almonds
• 50 g garlic
• 250 g seed oil
• 3/4 taggiasca olives
• Salt and pepper to taste

Procedure

For the aioli sauce

Soak the peeled almonds in whole milk overnight. 
Then blanch the garlic in boiling water and add it to the almond milk along with the seed oil.

Blend everything until you achieve the desired consistency, adjusting with salt.

For the carrots

Trim the carrots while keeping them whole and season them with oil, salt, and pepper in a bowl.

Place them in a baking dish lined with parchment paper, cover with aluminum foil, and roast in the oven at 180/200 degrees for 15/20 minutes.

Remove the aluminum foil and finish cooking in the last 3 minutes in a convection oven with grill.

For the olives

Let the olives wilt in the microwave for a few minutes until they become crispy. 

Plate the carrots, drizzle with the aioli sauce, and top with some crumbled olives.

 SHEEP RAVIOLI, HERB BUTTER, SWISS CHARD

• 400 g durum wheat flour

• 4/5 eggs 
• 1 kg of Swiss chard 
• 500 g sheep ricotta 
• 100 g butter 
• aromatic herbs to taste 
• salt and pepper to taste

Procedure

For the pasta

Prepare the egg pasta by mixing together the durum wheat flour and whole eggs, knead, and add an egg yolk if the dough is too hard. 

Let the dough rest wrapped in plastic wrap for at least 30 minutes. 

In the meantime, pass the sheep ricotta through a sieve, season it with salt and pepper, and place it in a piping bag to fill the ravioli.

Roll out the dough into thin sheets, place the filling with the piping bag and cover with another sheet. Then cut the ravioli.

For the sauce

Blanch the chard leaves for a few minutes in boiling salted water, then drain them and cool them in ice water to maintain the color. 

Dry them and then blend them with evo oil, salt, and pepper until you obtain a smooth sauce of bright green color. 

For the herb butter

Chop aromatic herbs (such as chives, parsley, sage, thyme, and basil) and add them to the previously softened butter. 

This butter should be used cold to toss the ravioli in the pan, so once prepared, you need to freeze it in individual cubes or let it recompact in the refrigerator. 

Cook the ravioli, toss them in a pan with the flavored butter, and arrange them on a plate over the chard cream.

We are sure you can't wait to try these recipes, let us know how they turned out!

If you want to taste them directly from those who created them, you can go to the restaurant Retrovino. Throughout the month of October, you will find a special menu created together with us at Mondelliani, with which you can delight your palate and take care of your eyes.