Recipes by Boris Totò
   
 

All recipes and photos of the dishes on the site are the exclusive property of Trattoria Toto.

CINTA ROLLS OF JUNIPER BERRIES

 

INGREDIENTS 

6 slices of cinta loin
1 lemon
1 glass of white wine
olive oil
salt
juniper berries
 
PROCEDURE
 
Beat the slices with a meat tenderiser, a dusting of salt, rest in the center a slice of lemon, wrap the meat and secure with a wooden stick.
Place the rolls in a well-oiled frying pan, add the  juniper berries, and the juice of half a lemon, in mid-cooking add a little white wine, adjust salt and finish cooking, the meat must take a caramelized color.

CAKE WITH PEARS AND YOGURT
 
INGREDIENTS
 
3-4 pears
1 large jar of natural yogurt
1 sachet of yeast
3 eggs
3 tablespoons   of flour 00
1 sachet of yeast cake
250 g of sugar cane
 
PROCEDURE
 
Clean and cut the pears and put them to boil for 10 minutes in water and lemon,when cooked  blend to obtain a cream,  add yogurt and add the other ingrdients together, mix everything up to get a homogeneous dough, pour the mixture into an oiled baking dish or into single-dose  moulds(at your choice), put in the oven at
180 degrees for 15 minutes and leave to cool inside the oven for another 10 minutes.
CHICKEN TOTO
 
INGREDIENTS
 
1 chicken body
5 red peppers
2 cloves of garlic
1 onion
200 gr. Of anchovies in oil
 red wine vinegar
olive oil
aromatic salt
bread crumbs
dried porcini mushrooms
 
PROCEDURE
 
Cut the chicken into cubes, put this to cook along with anchovies, mushrooms,chopped onions and sliced garlic, sprinkle with salt and cover.
In another pan cook the sliced peppers the wine vinegar,  drain and add them to the  chicken, when cooked add the breadcrumbs, season with salt and oil and serve hot.

PARMIGIANA OF YELLOW PUMPKIN

INGREDIENTS
 
a beautiful piece of  yellowpumpkin
50 grams of flour
250 ml of milk
80 grams of lard
wild fennel (seeds or flower)
salt as required
 
PROCEDURE
 
Cut pumpkin into thick slices maximum 2 cm,
remove the skin dip the slices into flour and
immerse in hot oil, to be sure of the oil
temperatureimmerse a wooden spoon  and if bubbles form around it the oils ready ( always use olive oil for frying).
After that we prepare a  cold béchamel sauce, in a saucepan combine lard at room temperature, flour with milk aromatised with fennel put on the fire to obtain a compound dense and creamy that we can now adjust with a pinch of salt.
Spread the fried pumpkin in a baking dish or pan cover with the bèchamel sauce, and add fresh tomatoes if you would like.
Put in the oven at 180-190 grad, until golden.

All recipes and photos of the dishes on this site are the exclusive property of Trattoria Toto.