Risotto with radicchio trevisano and bitto (for 6/8 pers.)

• 500gr. of violone nano rice
• 1kg. of radicchio di travisano
• 350gr. of grated bitto della Valtellina cheese
• 1 finally chopped onion
• 50 gr . chopped parsley
• 1/2 lt. of good quality red wine
• 2 lt of vegetable broth
• 60 of extra virgin olive oil
• 200gr of butter

Having rinsed the radicchio, cut into quarters, in a pan heat the oil and add the onion, once the onion is golden add the radicchio on a low heat, add a little wine and leave to dry.

In another pan melt the 50 gr. of butter before adding the rice, once hot add the boiling broth, five minutes prior to the rice being fully cooked add the radicchio, once cooked add the rest of the butter, the bitto cheese, and the parsley. serve immediately.


Fillet of San Pietro with black cabbage and chick peas ( for 6/8 pers.)

• 1. 1,2 kg San Pietro fillet
• 3 heads of black cabbage cut into fine strips
• 2 tropea onions, chopped
• 300 gr. of chickpeas left to soak in water since the previous evening celery, 1 carrot,1 bay leaf, 1 clove of garlic, 1 glass of dry white wine
• 250 gr. extra virgin olive oil

Heat the garlic in 50gr. Of oil, once golden add the chickpeas celery, carrot, bay leaf, cover with cold water and cook on a medium heat until completely soft.

Place 100 gr. of oil in a pan and stew the onions, add the cabbage and cook very slowly, braise, dry the fillets, heat a non stick pan, add the remaining oil and cook the fish, having added salt and pepper at the end of cooking, add the white wine.

Mix the chickpeas and cabbage and boil for about five minutes, serve together with the fish.

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