Elevate Your Cooking with Top-Quality Ingredients | Top of the Food Recipes
Top of the Food Recipes
Elevate Your Cooking with Top-Quality Ingredients
Top of the Food Recipes
Elevate Your Cooking with Top-Quality Ingredients
At Top of the Food, we believe that cooking with the best quality ingredients is key to creating delicious meals.
That's why our recipe page showcases gourmet recipes that highlight the products available in our store.
From the best pasta to artisanal cheeses, we have everything you need to elevate your cooking and impress your guests.
RISO AL SALTO
I’ve discovered that many people don’t know and have never eaten RISO AL SALTO (fried rice).
How is it possible? They missed out on a fantastic dish, truly mouth-watering!
I have to fix it now!
It’s really easy and I guarantee you that after tasting it you will never cook a risotto again without cooking a double or triple portion …. so as to have enough to cook RISO AL SALTO the next day …. by now I’ve come to cook it only for that! 🙂
Ok, no more talk…… you’ll find the recipe below!
Courtesy of: Le Ricette di MISCHIMAU
Saffron risotto (it’s actually good with other risottos too), butter.
Premise: I take it for granted that you know the recipe for risotto with saffron……however, to make RISO AL SALTO it is better to use a risotto that contains Parmigiano Reggiano and saffron.
In a non-stick pan, heat a knob of butter, enough so that the whole bottom is covered by the melted butter, and add the rice that you have kept in the refrigerator from the day before.
Mash it well with a spatula and let it cook, always moving the pan so that it does not stick, for about ten minutes.
Grease a fairly large lid with a little butter (so the rice will slide better) and after placing it on the pan, turn them together.
Add a knob of butter back to the pan and slide the rice into it. Mash well with the spatula and cook for another 10 minutes, always moving the pan.
I generally repeat this operation a couple of times until a golden crust has formed on the rice.
To the happiness of the diners (I’ve never found one who didn’t adore it) the time has come to serve your rice!
Note: Depending on the size of the pan and the amount of rice, it will be more or less thick….. I prefer it fairly thin but…… it’s still delicious.
ARTISTIC GROWER PASTA
Here’s a fabulous last-minute pasta recipe.
The flavor and aroma are truly superlatives …. provided of course that you use high quality ingredients.
Here is the recipe.
Courtesy of: Le Ricette di MISCHIMAU
Extra virgin olive oil (Forcella), short pasta (Pastificio Cavalier Cocco), Piccantella (F.lli Burgio), onion, potatoes, tomato, almonds, pumpkin seeds, raisins, cabbage, salt, turmeric, boiled chickpeas, aged pecorino (I sapori dell’Impiso).
In a pan, heat the extra virgin olive oil with a little Piccantella. Add an onion, a potato and a tomato cut into chunks with a knife, a few whole almonds, some pumpkin seeds, a handful of raisins, finely chopped cabbage, salt and cook for about 15 minutes on a low heat, adding if necessary , a glass of water.
Finally, add the turmeric and boiled chickpeas and cook for a few more minutes.
Separately, prepare a mixture of seasoned pecorino and almonds.
Cook the pasta in plenty of salted water and drain it al dente.
Toss the pasta into the pan, sprinkling it with the prepared mince.
Serve and devour in a heartbeat!!
LINGUINE WITH WHITE TRUFFLE CREAM AND CHICKPEAS
This recipe created by chef Maurizio is very quick to prepare and truly delicious, provided of course that the ingredients are of excellent quality like those you find at Top Of The Food St. Moritz.
Come and visit us!
Linguine, white truffle and mushrooms cream, extra virgin olive oil, butter, onion, pine nuts, boiled chickpeas, salt, pepper, white wine to deglaze.
Heat the extra virgin olive oil and a knob of butter in a pan. Add the thinly sliced onions and deglaze with a little white wine. Wait for the onions to dry and add the boiled, crushed or pureed chickpeas, salt, pine nuts, pepper and another drop of white wine. Leave to cook for a few more minutes until a cream is formed.
Cook the linguine in plenty of boiling salted water and drain it al dente.
Toss the pasta in the sauce adding the white truffle and mushroom cream.
Plate and serve immediately!
SPAGHETTI WITH BOTTARGA
Bottarga is one of my favorite foods. I strongly recommend, to those who have never tasted it, to remedy it immediately, it is truly one of the best foods you will ever taste.
The Smeralda mullet bottarga, which you can find at Top Of The Food, is nothing short of exceptional.
But what is mullet bottarga?
Mullet bottarga is a special product which belongs to the ancient history of Sardinia. It is said that over 3,000 years ago, Phoenician seafarers arrived on the coasts of our island, bringing with them the art of preserving in brine and seasoning sacs of mullet roe.
Today, after careful selection and highly accurate manual and visual inspection, only the very best quality roe is processed with care, one by one. Smeralda respects tradition, but also make use of modern technology to guarantee the best production process.
A really excellent bottarga can be recognized by its colour. If it is amber with a uniform color or slight shades of it, then the product will have impeccable quality. The flavor is distinctive and enveloping on the palate, reminiscent of the sea.
The Smeralda bottarga combined with Cav. Cocco spaghetti Semola Fiore del certainly climb on the podium of the best pasta!
You will find all ingredients to prepare this delicious pasta at Top Of The Food St. Moritz.
Extra virgin olive oil (Forcella), Spaghetti semola fiore (Pastificio Cavalier Cocco), Mullet Bottarga (Smeralda), Grated bottarga (Smeralda), a clove of garlic, salt, pepper.
In a pan heat extra virgin olive oil and a clove of garlic.
Peel off the thin skin from the bottarga and cut it into thin slices.
Cook the spaghetti in a saucepan with abundant salted boiling water and drain when al dente.
Toss the spaghetti in the previously heated Extra Virgin oil adding the slices of bottarga.
Immediately remove from heat, serve and sprinkle with grated bottarga and pepper to taste
PASTA WITH PEPPERONI
This is one of the best pastas I have ever eaten!
Once you try it you will never be able to stop enjoying it. Cook it when you have friends over for dinner, success is guaranteed!!!
Obviously the quality of the ingredients makes the difference….we look forward to seeing you at Top Of The Food!
Come and visit us!
Cavalier Cocco Durum wheat pasta, extra virgin olive oil – 1 clove of garlic – 2 peppers – 2 courgettes – sesame seeds – pine nuts – spicy oil – salt – pepper – 1 carrot – organic lemon peel – almonds – grapes pass (optional) – aged Parmigiano Reggiano – spicy pecorino Romano – aged cheese
You will find most of the ingredients to prepare this delicious pasta at Top Of The Food St. Moritz.
In a pan, heat the oil with a clove of garlic. When the oil is hot, add the peppers cut into slices, the courgettes cut into thin slices, the sesame seeds, a handful of pine nuts, a few drops of spicy oil, salt and pepper to taste. Cook everything over a low heat until let them dry (about 10-15 minutes).
Separately, chop: a handful of almonds, 1 carrot, the peel of a lemon, some raisins, a small piece of aged Sbrinz, a small piece of spicy Pecorino Romano and a small piece of another aged cheese.
When the pasta is cooked (al dente), drain it and pour it into the pan, adding the chopped mixture prepared separately and sauté it over a high heat, stirring for about a minute.
TASTY FUSILLI
As always, chef Maurizio manages to prepare unsurpassed dishes simply using the ingredients he finds at home…….once again the pasta he cooked is phenomenal…..mouth-watering!
Come and visit us at Top Of The Food!
Durum wheat pasta (Pastificio Cavalier Cocco), salt, extra virgin olive oil (Forcella), onion, rosemary, apple, chilli pepper, organic lemon peel, almonds, pine nuts, hazelnuts, black pepper, spicy pecorino, Caciotta , fresh eggs.
You will find most of the ingredients at Top Of The Food!
Put the oil and chilli pepper in a pan and, as soon as it is hot, the onions and the apple cut into small pieces, the rosemary and salt.
After a few minutes, add almonds and pine nuts and let them fry, evaporating the water contained in the ingredients used.
In a bowl, prepare 2 eggs (4/5 serving portion), salt them and beat them.
Chop the almonds and hazelnuts, the lemon peel with the pieces of cheese and add to the bowl with the eggs, mixing everything together and adding the black pepper.
Cook the pasta al dente in plenty of salted water, drain and toss the pasta in the pan with the fried ingredients.
Then pour the egg mixture into the bowl and mix well before serving.