From the Winter Menu 2015 – Met Restaurant
L’intuizione - Guancetta al cacao
Veal cheek marinated in red wine and cooked at a low temperature with hints of cocoa. The recipe is completed with chestnuts and pomegranate, adding new textures and the fruity flavours typical of winter.
L’intuizione - Orzotto al radicchio di Treviso e triglie
Pearl barley is soaked for several hours, dried, then cooked like a risotto. After the classical toasting and addition of “spadone” red radicchio, the barley is cooked until creamy. Mullet fillets flavoured with Mediterranean herbs complete the dish.
L’intuizione - Rossini a modo mio
Chef Luca Veritti’s interpretation of beef Rossini.
The Piedmont Fassone beef is accompanied by potatoes in polenta flour, Mortara foie gras terrine and a soft spinach cream.
Contemporary - Sfera al cioccolato
A heart of passion fruit mousse enriches a sphere of plain chocolate sprinkled with white chocolate cream flavoured with alchermes. Savoury caramel and Madagascar bourbon vanilla crumble complete the dish.