STARTERS

Cut the potatoes into cubes of 1 cm and blanch it in boiling water for 2 minutes. Cut the beef into cubes of 2 cm and fry it in a pan with butter. Peel and slices the apples, fry it with butter. To compose the dish, place the potatoes, the beef and the apples. Finally, as a decoration, one leaf of dried apple.

Cups with potatoes, diced beef and apples:

Prepare the court-bouillon, bake in the octopus for about 45 minutes. Drain it and put it in a mold. Put the octopus in a temperature blast and freeze it for about 2 hours. To compose the dish, slice the octopus and place it on a bed of rocket dressed with the citronette.

Octopus carpaccio:

Prepare a chicken stock, thicken it with a roux. Add the saffron and stir. Clean the mushrooms and cut them into thin slices, cook it in oil, parsley and garlic. To compose the dish place the cream in a soup bowl and place on it 3/4 slices of mushrooms. Finally decorate with some chopped parsley.

Cream of saffron an edible boletus:

Peel apples, cut them into thin slices and put them in a container. Cut the celery into strips and add to apples. Add the walnuts and dress with oil, lemon juice, salt and pepper. Boil the chicken for about 40 minutes, let cool and then cut into sticks. Add the chicken at the apples, at celery and at the walnuts. Mix everything and serve.

Chicken salad with apple, celery and walnuts:

FIRST COURSES
Brown onion with oil in a saucepan, add rice and lets fry. Steam with white wine and lets evaporate it. Add the ginger previously blanched and the stock. Add the rosemary and lets cook. Whisk with butter and Parmesan cheese and serve wave.

Risotto with Rosemary, ginger and Parmesan cheese DOP:

Fresh pasta with porcini mushrooms and sausages:

Prepare fresh pasta with a special machine. Meanwhile, clean the mushrooms and cook with oil garlic and parsley. Cut the sausage into rounds, cook with olive oil, salt and pepper. Boil the pasta, mix with sausages and mushrooms sauted. Serve with parsley chopped.

Mille-feuille of aubergines with smoked swordfish:

Cut the aubergines into slices, season with salt and olive oil and grill. Prepare the tomato concass and dry the aubergines. To compose the dish put a slice of aubergine, a piece of smoked swordfish and tomate concass.repeat this operation one more time and complete with some grated parmisan.