Second Courses

From the fish to the meat with balsamic cream, from the fillet to the duck breast with Balsamic Vinegar.

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Duck breast with balsamic vinegar

In: Second Courses On:
INGREDIENTS: 400g of duck breast, a spoon of Extra Virgin Olive Oil, 1 clove of garlic, 1 bunch of rosemary, Salt, Pepper. FOR THE SAUCE: 2 spoons of Extra...

Pork girello with radicchio

In: Second Courses On:
INGREDIENTS: 1 slice of pork, 1 head of radicchio, 2-3 slices of speck, 1 teaspoon of Parmigiano Reggiano, Cream with Balsamic Vinegar of Modena I.G.P....

Fillet and vegetable skewers

In: Second Courses On:
INGREDIENTS: Half red pepper, Half yellow pepper, Half green pepper, 100g of pork fillet, 150g of onions borettane, Salt, Pepper, Olive oil, Balsamic...
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