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Your relax resort in Lurisa Terme

Restaurant /Menu

HOTEL REALE

A few local dishes that you can taste in our restaurant:

Leek and turnip pie with fondue sauce

Ingredients for 10 people:

5 medium sized leeks, 5 medium sized turnips, 0,5 lt. milk, 100 gr. Flour, 100 gr. Butter, 6 eggs, 100 gr. Grated cheese, breadcrumbs, salt, pepper, oil as needed.
For the fondue sauce: 400 gr. Fontina, 1 tbs. Flour, 4 egg yolks, milk.
Sauté the leeks and turnips, add salt and pepper, chop in large cubes.

Make the besciamelle:
Make the besciamelle with butter and flour (70 gr. Of butter, 50 gr. Of flour) and add warm milk already salted before.
Mix the besciamelle with the turnips and leeks, add the eggs and cheese
Put the mixture in buttered tin forms and sprinkle breadcrumbs on the top.
Cook in a waterbath for about 30 minutes at approximately 200°C.


Prepare the fondue sauce:
Cut the fontina cheese in cubes, add the flour and mix
Add milk paying attention to stop adding before the milk becomes higher than the amount of fontina
Add egg yolks and cook on a low flame
Serve the pie on a bed of fondue sauce.


Lasagnasse della Val Cocca

Ingredients for 10 people:

700 gr. Whole wheat flour, 7 eggs, 300 gr. White flour, 3 onions, 200 gr. Potatoes, butter as needed, 500 gr. Raschera cheese

Prepare the pasta with the sifted whole wheat flour, white flour, eggs and a pinch of salt; let it sit for about 30 minutes then pull it through the pasta machine to make a very thin sheet and cut it in rectangles. Let the potatoes cook in small pieces in a lot of water and when the are half cooked add the pasta. Meanwhile, sauté onions and cut Raschera cheese in small cubes. Drain the pasta and cover it with the onions and cheese.


Trout fillet with lard and rosemary in pastry crust

Ingredients for 10 people:

5 trout fillets, 20 slices of lard, rosemary. 100 gr. Of pastry dough, salt, pepper, oil

Cut fillets in two, place them in flour and cook in pan, salt and pepper.
Wrap the rosemary in the lard and then the lard in the pastry dough and bake for 10 minutes in the oven at 200°C.


Chestnut crème caramel with persimmon purée

Ingredients for 10 people:

1 lt. di latte, 6 uova, 150 gr. di farina di castagne, 200 gr. di zucchero

Mix sugar and flour, add the eggs and boiling milk. Caramelize the sugar and place in the tin forms. Divide the mixture of eggs and milk in the forms and cook in water bath, or better, steamed in the oven for 7 minutes.

Ingredients for persimmon purée for 10 people:

4 persimmons, 100 gr. Of sugar, ½ lemon, whipped cream
Blend peeled persimmons with sugar, lemon and whipping cream



0174.583005
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HOTEL 3* WITH WELLNESS SPA,CLOSED TO LURISIA TERME