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Recipes by Paolo Casagrande
Course Risottos
Ink, Tiptoes, Herbal Emulsion and Octopus Risotto
See recipe
Recipes by Paolo Casagrande
Fennel, Lobster and Barnacle Risotto
See recipe
Recipes by Paolo Casagrande
Creamy Watercress, Iberian Pork Cheeks and Burrata Risotto
See recipe
Course Risottos
Sea Risotto with Citrus, and Capers
See recipe
Recipes by Paolo Casagrande
Beetroot, Eel and Malt Risotto
See recipe
Recipes by Paolo Casagrande
Venison with orange sauce
See recipe
Course Tasting Menus with Lasarte
King Fish al pil-pil with clams
See recipe
Course Tasting Menus with Lasarte
Wagyu beef Ravioli
See recipe
Course Tasting Menus with Lasarte
Iberian ham soup with langoustine and pork tails
See recipe
Course Tasting Menus with Lasarte
Caper royale
See recipe
Course Tasting Menus with Lasarte
Tartare of squid with yolk
See recipe
Recipes by Paolo Casagrande
Jerusalem artichoke crisp
See recipe
Course Tasting Menus with Lasarte
Prawn toast
See recipe
Course Tasting Menus with Lasarte
Sea anemones in tempura
See recipe
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Vegetarian recipes
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Noodles, black bean sauce, comté mousse
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Lamb saddle, kimchi roulade, chocolate sauce
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Eel, Iberico Pork Bulgogi, Pickled Tomato
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Prawn Congee with Nori Sabayon
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Scorpion fish with apple
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Tags
Albufera rice
Alunga chocolate milk couverture
banana puree
cinnamon
citric acid
coconut shells
codium seaweed
cream
cream of tartar
cuttlefish essence (spleen)
dried shitake mushrooms
flour 55
forest strawberries
greek yoghurt
green pistachio nuts
ground clove
iota
kimchi sauce
lard
lean pork meat
monkfish
natural greek yogurt
noisette butter
old style mustard
Pailleté Feuilletine
pork lard
raspberry powder
red bell pepper
red wine
rocoto chili
Rosemary honey
San Marzano tomatoes
Sara/ Maratelli rice
Shimeji
shrimp
siphon of coconut foam
smoked salt
sweet pepper
tarragon
TPT syrup
unflavoured coconut oil
wheat flour
wheat starch
wild strawberries
yuzu juice