{"id":2375,"date":"2019-04-15T09:55:02","date_gmt":"2019-04-15T07:55:02","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=2375"},"modified":"2019-04-23T10:07:52","modified_gmt":"2019-04-23T08:07:52","slug":"a-spring-menu-that-all-the-family-will-love-recipes-from-our-chef","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/a-spring-menu-that-all-the-family-will-love-recipes-from-our-chef\/","title":{"rendered":"A Spring menu that all the family will love: recipes from our chef"},"content":{"rendered":"<p><strong>More often than not, a Spring menu is strongly based on delicious seasonal produce<\/strong> &#8211; this adds extra flavour and freshness. As well as rushing around keeping everything perfect in the Laura&#8217;s Restaurant at Hotel Tritone, our head chef Luigi Facciotti has specially created a full Spring menu for your delectation.<\/p>\n<blockquote><p><em>The menu features traditional local dishes that can also be easily prepared in your own kitchen, using seasonal produce. Impress your family and friends by adding a touch of style to your cooking!<\/em><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><em>For more information on our chef&#8217;s menu, <\/em><a href=\"https:\/\/www.termetritone.it\/en\/default.aspx#anchor_contact\" target=\"_blank\" rel=\"noopener\"><strong><em>write to us here<\/em><\/strong><\/a><em> or call us on (+39) <strong>049 868099<\/strong>.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h3>Traditional antipasto: Uova e asparagi (eggs with asparagus)<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2384 size-full\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/asparagi_EN.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/asparagi_EN.jpg 1920w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/asparagi_EN-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/asparagi_EN-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/asparagi_EN-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/asparagi_EN-570x321.jpg 570w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<h4>INGREDIENTS FOR 4 PEOPLE<\/h4>\n<ul>\n<li>12 Bassano white asparagus<\/li>\n<li>4 eggs<\/li>\n<li>1 lemon<\/li>\n<li>Butter, extra-virgin olive oil, salt, pepper<\/li>\n<li>Grated Parmigiano Reggiano cheese<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>Simmer the asparagus in boiling salted water, with a squeeze of lemon juice added, for 12 minutes. Meanwhile, place the eggs in a small saucepan of cold water, bring to the boil and cook for 8 minutes.<\/p>\n<p>Peel the hardboiled eggs and pass them through a potato masher or vegetable mill, then season with olive oil, salt and pepper.\u00a0 <strong>Season the asparagus with melted butter and Parmigiano Reggiano, then garnish with the chopped egg<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<h3>First course: Lasagna ai Bruscandoli e Carletti (Lasagna with Hop Sprouts and Wild Campion)<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2261 size-full alignleft\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/IMG_1411.jpg\" alt=\"\" width=\"3432\" height=\"1924\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/IMG_1411.jpg 3432w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/IMG_1411-300x168.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/IMG_1411-768x431.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/IMG_1411-1024x574.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/IMG_1411-570x320.jpg 570w\" sizes=\"auto, (max-width: 3432px) 100vw, 3432px\" \/><\/p>\n<h4><\/h4>\n<h4>INGREDIENTS FOR 4 PEOPLE<\/h4>\n<ul>\n<li>300g of fresh lasagna<\/li>\n<li>50g of butter<\/li>\n<li>50g of &#8220;00&#8221; flour<\/li>\n<li>4 small bunches of hop sprouts<\/li>\n<li>4 small bunches of wild campion<\/li>\n<li>1 spring onion, 1 clove of garlic<\/li>\n<li>Grated Parmigiano Reggiano cheese<\/li>\n<li>Extra-virgin olive oil, salt, pepper<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>Cook the lasagna in plenty of salted water, let it cool and then pat dry with a clean kitchen towel.\u00a0 Lightly fry the whole garlic clove with the chopped spring onion until golden brown, then remove the garlic and add the hop sprouts and wild campion.<\/p>\n<p>To make the bechamel sauce, <strong>melt the butter with the &#8220;00&#8221; flour, and add boiling milk and the sauteed vegetables. Season to taste with salt and pepper<\/strong>. \u00a0Arrange alternate layers of lasagna and bechamel sauce in an oven dish, then top with a generous sprinkling of Parmigiano Reggiano and a few knobs of butter.<\/p>\n<p>Bake in the oven at 140\u00b0C for 40 minutes. Leave to cool down for 15 minutes before serving.<\/p>\n<p>&nbsp;<\/p>\n<h3>Second course: Capretto alla Veneta (Venetian-style Goat)<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2218\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/pasqua-capretto.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/pasqua-capretto.jpg 1920w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/pasqua-capretto-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/pasqua-capretto-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/pasqua-capretto-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/pasqua-capretto-570x321.jpg 570w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<h4>INGREDIENTS<\/h4>\n<ul>\n<li>1 goat leg sliced<\/li>\n<li>1 goat shoulder sliced<\/li>\n<li>Extra-virgin olive oil<\/li>\n<li>Butter, garlic, rosemary<\/li>\n<li>250ml of vegetable stock<\/li>\n<li>500ml of white wine<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>This dish is very simple to prepare, and the result is truly delicious. Brown the meat in a frying pan, then place in an oven dish and add the rest of the ingredients. <strong>Cook in a fan-assisted oven at 160\u00b0C for about an hour<\/strong>, then serve the meat after passing the cooking juices through a strainer.<\/p>\n<p>&nbsp;<\/p>\n<h3>Dessert: Torta Paradiso alle Mandorle (Almond Tart)<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2230\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/torta-margherita.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/torta-margherita.jpg 1920w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/torta-margherita-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/torta-margherita-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/torta-margherita-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2019\/04\/torta-margherita-570x321.jpg 570w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<h4>INGREDIENTS<\/h4>\n<ul>\n<li>50g of &#8220;00&#8221; flour<\/li>\n<li>250g of potato starch<\/li>\n<li>300g of icing sugar<\/li>\n<li>16g of baking powder<\/li>\n<li>4 eggs<\/li>\n<li>200g of butter<\/li>\n<li>Juice from half a lemon<\/li>\n<li>Salt<\/li>\n<\/ul>\n<h4>FOR THE GLAZE<\/h4>\n<ul>\n<li>2 egg whites<\/li>\n<li>80g of icing sugar<\/li>\n<li>70g of flaked almonds<\/li>\n<li>40g of granulated sugar<\/li>\n<li>80g of cornflour<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>Our chef has reinvented this almond tart, also known as &#8220;pasqualina&#8221; (for Easter).<\/p>\n<p>Mix the butter and sugar, then add the egg yolks, lemon, baking powder, potato starch, &#8220;00&#8221; flour and egg whites (beaten until stiff) along with a pinch of salt.\u00a0 Gently mix all the ingredients, then pour into a greased and floured <strong>25cm baking tin with high sides<\/strong> (the tart rises substantially during baking).<\/p>\n<p>Next, prepare the glaze by mixing the egg whites with the icing sugar and &#8220;00&#8221; flour, then spread the mixture over the tart and sprinkle with flaked almonds and granulated sugar.\u00a0 Oven bake at 180\u00b0C for 35-40 minutes.<\/p>\n<p>&nbsp;<\/p>\n<p>Whenever possible our chef creates his dishes using seasonal produce, so you&#8217;ll discover new food experiences throughout the year!\u00a0 For more information and to plan your stay, <a href=\"https:\/\/www.termetritone.it\/en\/default.aspx#anchor_contact\" target=\"_blank\" rel=\"noopener\"><strong>write to us here<\/strong><\/a> or call us on (+39) <strong>049 8668099<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>More often than not, a Spring menu is strongly based on delicious seasonal produce &#8211; this adds extra flavour and freshness. As well as rushing around keeping everything perfect in the Laura&#8217;s Restaurant at Hotel Tritone, our head chef Luigi Facciotti has specially created a full Spring menu for your delectation. The menu features traditional&hellip;<\/p>\n","protected":false},"author":2,"featured_media":2380,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-2375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Spring menu that all the family will love: recipes from our chef - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"More often than not, a Spring menu is strongly based on delicious seasonal produce - this adds extra flavour and freshness. 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