Reinvented recipes

Sambonet #ReinVintage: traditional recipes from all over the world, reinvented with new contamination od mediterranean, ethnic and healthy cuisine.

Kitsch artichoke with salmon eggs and herbs sauce

by Nicla Nardi, private chef

Servings: 4

4 artichokes with the leaves
1 jar of salmon eggs
1 bunch of mixed herbs
2 garlic cloves
E.v.o. oil
Fleur de sel or pink Himalayan salt

Clean artichokes, leaving them whole. Position artichokes tightly in a pot with the head down.
Pour oil on top until covered, at least until the start of the stem. Add peeled garlic. Heat over a low flame.
When it begins to boil, turn heat to the minimum. Cook for 20-25 minutes and then let it sit. In the meantime, finely chop the herbs. Place them in a bowl and cover with oil. Remove artichokes from the oil and let them drain for a few minutes in a strainer. Heat up a non-stick pan without adding any oil.
Holding artichokes by the stem, open them carefully and squish them on the bottom of the pot so that they open like a flower. Roast them for a couple minutes and transfer them to a cutting board. Remove stem at the base. Each artichoke should be placed on the plate like an open flower. Sprinkle with a pinch of pink Himalayan salt and pepper to taste. Place salmon eggs in the center of the artichoke and garnish with a bit of olive oil and chopped herbs.

Mediterranean ramen

by Francesco Cassarino, chef at "La Anchoa" restaurant in Marina di Ragusa (RG)

Servings: 4

120g of Sicily wholemeal flour
200g of Mazzara red shrimp
200g octopus
1 squid
200g fish broth
160g potatoes
200g Pachino tomatoes
160g courgettes
8 cl rice vinegar
5cl e.v.o. oil
5cl of crushed basil and parsley
Coarse grind pepper

Put 10cl of e.v.o. oil and onion in cubes in a saucepan. Fry and add potato and courgettes in cubes, 120 cl of fish broth, one squid cut in stripes, parsley and basil. After 10 minutes of cooking add the red shrimp without the tail and cook separately the tagliolini (made with water, one egg and salt). Once they’re ready add them to the broth along with 3/5 cl of rice vinegar, soy, basil, oil, salt, pepper and parsley stems.
Serve in a bowl and add to your taste sippets with rosemary.

Vegan Picchiettini with wild asparagus and herbs

by Primo Piermarini, chef at "Piermarini" restaurant in Terni (TR)

Servings: 4

350g Picchiettini
100g tomatoes
130g wild asparagus
Fruity e.v.o. oil

Peel and cut the tomatoes in cubes, then cook them until the water boils. In a pan fry with olio e.v.o., garlic and asparagus, then add the tomatoes and cook for some minutes. Add herbs of your choosing like thyme, arugula, bay leaf or rosemary and add salt.
Cook the picchiettini in salted water and then add them to the sauce obtained.
Stir-fry on a high flame for a couple of minutes.
Serve garnishing with finely chopped parsley and fruity e.v.o. oil.


by Bruno De Francesco, chef at "Zenzero" restaurant in Serra San Bruno (VV)

Servings: 4

E.v.o. oil
E.v.o. bergamot flavored oil (or lemon)
White wine
2 spring onions
200 g cherry tomatoes
50 g ‘nduja
3 prawns
2 bunches of bitter herbs (turnip, chicory or spinach)
5 Silane potatoes
100 cl milk
Buds for decorations

Fry in two separated casseroles two half spring onions, add white wine or prosecco and add in the first one the cherry tomatoes cut in half. In the second one, add two peeled and cut in cubes potatoes. When during the cooking the tomatoes will flake off add 30g of smoked ‘nduja and turn off the flame. Mix the mixture obtained.
When the potatoes will flavor add milk and some water, cook on a low fire with the lid on, add some marjoram leaf and mix.
Cook with a bit of water the vegetables, the onions and potatoes cut julienne. When the mixture becomes homogeneous add the ‘nduja, oil, salt and pepper.
Steam-cook the prawns, clean them and add flavored oil.
Serve laying the potatoes mixture as a base, the vegetables at the center and the prawns all around.
Add some pieces of ‘nduja and sauces as complement.

Oil creamed rice with chicory, licorice and aromatic herbs pesto

by Gianfranco Mameli, chef at "Opificio Cucina e Bottega" in Novara (NO)

Servings: 4

280g Carnaroli rice
100 g chicory pesto
1 shallot
Vegetable broth
E.v.o. oil
4g licorice powder
Aromatic herbs and flowers at your taste

Toast the rice in a casserole with e.v.o. oil, salt and shallot cut in slices. Once it is toasted, wet with vegetable broth and cook at low fire for 12 minutes. Switch off the fire and add the chicory pesto, e.v.o. oil, pepper and licorice powder. Let it stand for one minute covering with lid before creaming. Serve the risotto sprinkled with herbs and flowers petals.

Piglet cooked as a "yakitori" with steam-cooked bread

by Gianfranco Mameli, chef at "Opificio Cucina e Bottega" in Novara (NO)

Servings: 4

720g piglet belly
50g sesame paste
30g soy sauce
30g teriyaki sauce
50g leek
3 garlic cloves
1 spoon of rice vinegar
Aromatic herbs at your taste
4 chinese rolls or bread at your taste

Cut the bacon in thick slices. Prepare a marinade mixing soy sauce, teriyaki sauce, rice vinegar and garlic with herbs and spices. Soak the bacon in it for two hours.
Separate the meat from the marinade and warm a casserole with no oil. Cook at high heat the piglet for some minutes, turning it in order to burn both the sides.
Steam-cook the Chinese roll or warm bread of your taste. Serve the piglet in the bread, laid on a bed of herbs or in food wrapping paper, like a street food.


Mash of broad beans and chicory

by Maria Antonietta Santoro, chef at "Al Becco della Civetta" restaurant in Castelmezzano (PZ)

Servings: 4

200g dry hulled broad beans
400g wild chicory
1 bunch of wild fennel
E.v.o. oil

For the mash:
Soak the broad beans in water for 5 hours, drain them and wash them under running water. Boil at low fire. When they will begin to boil skim them. If they dry add hot water. Add the fennel leaves and clean. Sweat the onion in oil and pour it in the broad beans at the end of the firing. Blend it and add salt.
For the chicory:
Clean and boil chicories in salted water. In a pan brown the garlic, remove it and toss the chicories, then add salt.
Then grill the seitan.
For serving:
Place in a soup plate the mash with a bunch of chicory at the center. Then add the seitan cubes and garnish with oil.

Striped orecchiette pasta with lime, ginger and Norway lobsters in soy and bisque sauce

by Gennaro Di Pace, chef at "Porta del Vaglio" restaurant in Saracena (CS)


Servings: 4

For the orecchiette:
250g bran
Grated skin of 2 limes
10g of grated ginger
125g water
10ml e.v.o. oil
For Norway lobsters in soy and bisque sauce:
20ml soy sauce
8 Norway lobsters
50ml cream
2 tomatoes
20g butter
1 celery stalk
1 garlic slice
Black pepper in grains
Half glass of white wine

Add grated ginger and grated limes skin to hot and salted water. After an infusion of some minutes, add this mix to the flour. Once water is absorbed, add oil and knead until a smooth and homogeneous mixture is obtained. Let it stand for one hour in the fridge. Then, with the ciuliri (a special tool for pasta) create the striped orecchiette.
Prepare the sauce browning the Norway lobsters shells and adding butter and white wine. Add half liter of water, celery, cutted tomatoes, squashed garlic, pepper, parsley, soy sauce and e.v.o. oil. Filter and add cream. Don’t let the soup dry because it will be used for the pasta.
Steam-heat the Norway lobsters adding mint, parsley and marjoram.
Cook the orecchiette, finishing the firing in the sauce obtained. Add the Norway lobsters and tomatoes concassé. Serve garnishing with oil, mint and tomatoes.

1965 Vintage sauce pan with vegetables and Fano Norway lobsters

by Lucio Pompili, chef at "Symposium" restaurant in Serrungarina (PU)

Servings: 4

4 Lemon thyme sprigs
4 Bay leaves
1 Orange
2 Courgettes
1 tomato
100ml Cartoceto dop oil
8 Fano Norway lobsters
Cervia Salt
Peppe in grains

Cut the tomato into slabs.
Fry in a pan Cartoceto dop oil with thyme and bay leaves. Add first the orange and the courgettes and then the tomato with salt and pepper.
Add the Norway lobsters and wet with white wine.
Cover and cook for 10 minutes at medium heat.
Serve the sauce pan at table and serve the lobsters and vegetables with thyme and cooking sauce.


Vegan eggplant parmesan with confit tomatoes vegan mozzarella cheese and fried vegetables tagliatelle

by Fabio Cattapan, chef at "Pirotonemosca" restaurant in Castelfranco Veneto (TV)


Servings: 4

1 big eggplant
4 courgettes
9 tomatoes
1 leek
Half celeriac
1 carrot
1 lemon
1 orange
200 g tomato puree
1 garlic slice
1 onion
Thyme, rosemary and basil
200g brown sugar
200g 0 flour
E.v.o. oil
1l sunflower oil

For the parmesan:
Clean and wash the eggplant and 3 courgettes and cut it lenghtwise with a 2cm thickness. Lay them on a perforated casserole, salt them and let them stand for 20 minutes. Dry the vegetables and flour them before frying them in a casserole with sunflower oil. Lay them in a casserole with paper straw and cool in a blast chiller.
For the confit tomatoes:
Wash 4 tomatoes ank soak them in boiling water for 2 minutes, then remove the peel. Cut them in 4, remove the seeds and marinate them for 20 minutes with olive oil, salt, pepper, lemon juice and orange juice with their skin, thyme, rosemary, basil, onion, garlic and brown sugar. Put everything in a gastronorm pan and bake for 1 hour at 100 degrees.
For the fried vegetables:
Clean celeriac, leek, carrot and cougette and cut them in stripes. Flour them and fry them in sunflower oil until they become crisp.
For the tomatoes concasse:
Wash 5 tomatoes and soak them in boiling water for 2 minutes, then remove the peel.
Cut them in concasse and spice with julienne basil, salt, pepper and olive oil.
Lay an eggplant slice and place next to it a courgette slice for every side. Add a spoon of tomato juice, tomato, basil and vegan mozzarella cheese, then close the slices to form a big roulade. Bake for 5 minutes at 180 degrees. Serve the parmesan on the tomatoes concassé on the bottom and garnish with the fried vegetables tagliatelle.

Fennel mash

by Giovanni Scapin, chef at "Dadoro" restaurant in Castelmezzano (PZ)


Servings: 4

1 kg fennel
E.v.o. oil
Vegetable broth
Half onion
Trout eggs

Fry the onion with oil, add 200 g of potatoes and then add the fennel. Cook for some minutes adding the vegetable broth. Add salt and pepper.
Cook at low fire for 40/45 minutes. Boil 200 g of potatoes in another casserole. One they are ready peel them, squash them with the potato masher and create a mash along with the vegetable broth previously cooled in the fridge. Serve laying the cool mash in as a base, the trout eggs on top and garnish with the fennel mash obtained.


At Sambonet we believe in style, in quality and in the beauty of our cutlery. Each Sambonet item, cutlery or hollow ware, is a unique project, built on history, research, development, and, just like a work of art, on originality. Made with distinguished artisan care, quality of materials, latest generation production techniques and secrets passed down from the company’s silversmith tradition, today the collections including knives, forks, spoons and many more cutlery items represent the perfect combination of Italian excellence, craftsmanship and good taste.