Ristorante il Vezzo, Nel Cuore di Firenze
Il Nostro Ristorante
Prelibatezze dal nostro menù
Selection of Tuscan cured meats and cheeses with Tuscan BIO honey
Velvet cream of vegetable of the season with bread croutons, toasted almonds and poppy seeds
Tuscan classic tomatoes and basil bruschetta and traditional liver paté croutons
Nuts flour meringue-pie with gianduia mousse
Cantucci biscuits and vin santo
hestnuts mousse with candy almonds, savory rosemary crumble and curcuma cream
Vegetables spaghetti with zucchini cream and taggiasche olives
Home made pappardelle and traditional beef filet Bolognese sauce
Bocche di rana pasta with toasted almonds, mussel savage fennel and yellow tomatoes.
Soft and tasty meat with spices and greens. Meat filet gets incredible softness and aroma.
Guinea-Fowl leg with mix of eggplant textures and pear julienne
Sliced pumpkin with garlic, dill and lemon zest
with cornmeal mush, chianti sauce and fried leek
La Ricetta dello Chef
Calamari pomodorini e pistacchi
Ingredienti
-
- 400 gr calamari
- 150 gr pomodorini datterino
- 50 gr pistacchio
- 6 nr alici sottolio
- 10 gr basilico fresco
- olio extravergine d’oliva
Procedimento
Iniziate pulendo i calamari, abbiate cura di rimuovere il becco e la pelle. Lavate i pomodorini e tagliateli a concassè fine, tritate: i pistacchi, le alici e i tentacoli dei calamari.
In una boule mischiate: la concasse di pomodorini, i pistacchi, le alici, i tentacoli dei calamari e il basilico tagliato a julienne…
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