Ricette di viaggio Top Chef con Ricetta Weekend con gusto

Destinazione “gourmet”: la Valtellina, storia, natura, tradizioni e un irresistibile peccato di gola…

THE MICHELIN STAR BECOMES “GREEN” AND TAKES US TO … Mantello, in the province of Sondrio, where the Agriturismo La Fiorida welcomes us, a modern farm with dairy and vegetable garden and  restaurant La Presef  guided by find Chef Gianni Tarabini , who is excellent in bringing to the table the concept of hospitality and enhancement of local products.

Passata di ceci e trota della Val Masino

n addition to the Star that has shone on his cuisine for years, the 2022 Michelin Guide also wanted to award him the Green Star, the recognition that rewards restaurants that are champions of sustainability, attentive to the ethical and environmental consequences of their business, promoters of local producers and supporters of “no waste” philosophy committed to avoiding waste and reducing, or better yet, eliminating the footprint of their supply chain ..

Chef Gianni Tarabini

Faithful and lover of his territory, Chef Gianni takes us to Val Masino, one of the most evocative and fascinating valleys of the Lower Valtellina, famous for its legendary trout that dominates one of his dishes.
How not to “steal” the recipe?

Ingredients (for 4 people)
600 g of trout fillet 100 g of onion 100 g of carrot 80 g of celery Seasonal vegetables (40 g each / 1 carrots, green beans, turnip greens) 20 g of grape compote and vinegar balsamic q.s. herbs Salt and pepper
Fillet the trout, bone it and remove the skin. Gently beat the fillets between 2 sheets of baking paper and then season the fillets with salt, pepper and a mix of aromatic herbs. Roll up the fillets and seal them in a vacuum cooking bag. With the carcasses of the onions, celery and carrots prepare a narrow broth (traditional). Subsequently immerse the vacuum bag in water at 58 ° C for 30 minutes. Once cooked, remove the trout from the bag, cut it into regular slices and serve with sautéed vegetables, pour its sauce and the grape compote and balsamic vinegar on top of each fillet.

La trota di Barnabini