Irinox Home - The Best in Long-Term Storage of Fresh Food

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Recipes

Dessert
CINNAMON SEMI-COLD WITH MANGO SAUCE
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Main course
FILLET OF SEA BASS, COOKED AT LOW TEMPERATURE WITH MARINATED CHERRIES
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First course
Spaghetti chitarra with cream of asparagus and clams
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Special
YOGURT WITH FRESH FRUIT
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Appetizer
Canapés with broad bean cream, crunchy bacon and sheep milk cheese flakes
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Dessert
TIRAMISU’ WITH SOUR CHERRIES
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Main course
STRAWBERRY AND RADISHES ROAST BEEF
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First course
BLACK VENUS RICE WITH TUNA TARTARE AND PISTACHIO GRAINS
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Special
Gin tonic popsicle
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Appetizer
Gazpacho with peach and seared tuna
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Dessert
ICE ZABAIONE AL PORTO AND CARPACCIO OF MELON
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Main course
VEAL ROLLS WITH VEGETABLES AND ANCHOVY SAUCE
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First course
COLD TRICOLOUR QUINOA WITH MARINATED COURGETTES AND SEARED TUNA
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Special
Poke
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Appetizer
RICOTTA BALLS WITH CHERRY TOMATOES AND BASIL
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Dessert
CARROTS CAKE WITH ENGLISH CREAM
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Main course
EGGPLANT BALLS WITH RAW TOMATO CREAM
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First course
YELLOW CHERRY TOMATOES GAZPACHO WITH BASIL CRUMBLE AND STRACCIATELLA
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Special
Milkshakes & smoothies
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Appetizer
SMALL MADELEINES WITH CHERRY TOMATOES AND GOAT CHEESE
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Dessert
ORANGE CAKE MOUSSE
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Main course
DUCK LEG COOKED AT LOW TEMPERATURE WITH PERSIMMONS
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First course
RISOTTO WITH WILD BERRIES, STRACCIATELLA AND SHRIMPS COOKED AT LOW TEMPERATURE
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Special
FLAVOURED REFRESHING WATER
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Appetizer
STUFFED ROUND COURGETTES
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Dessert
CRUMBLE OF PEAR AND WALNUTS
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Main course
MONKFISH WITH SPECK AND RADICCHIO
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First course
POTATO GNOCCHI WITH MUSHROOMS
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Special
BAGELS WITH POPPY SEEDS
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Appetizer
PUFF PASTRIES WITH STRACCHINO AND PEARS
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Dessert
PANETTONE, REBLOCHON AND BITTER ORANGE
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Main course
ANCHOVYS AND COURGETTES PIE
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First course
BLACK CABBAGE SOUP, PUMPKIN AND SHRIMP CINNAMON
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Special
SALMON BURGER WITH AVOCADO CREAM
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Appetizer
SCALLOPS WITH ORANGE PUMPKIN PURÉE
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Dessert
PEAR AND STRAWBERRY CRUMBLES
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Main course
PORK LOIN WITH MULLED WINE WITH RADICCHIO AND POMEGRANATE
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First course
RAVIOLONE WITH SOFT EGG
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Special
SCONES WITH ONION, OREGANO AND GRAPES
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Appetizer
PUMPKIN FLAN WITH CREAM OF GOAT CHEESE AND SPECK
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Dessert
EASTER DOVE SOUP
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Main course
AVOCADO SALAD, FETA AND GRILLED LIME
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First course
RICOTTA TIMBALE INSIDE THE PUMPKIN FLOWER
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Special
POMEGRANATE COCKTAIL
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Appetizer
BURNT EGGPLANT CREAM, GOAT CHEESE, LEMON AND LIQUORICE POWDER
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Dessert
BEER CAKES AND TONKA FAVA
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Main course
CAESAR SALAD
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First course
RED RICE WITH PRAWNS, CELERY AND PEACHES
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Special
WHITE PIZZA WITH STRACCIATELLA, LEMONS, SPRING ONIONS AND ANCHOVIES
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Appetizer
SEASONAL VEGETABLES WITH GOAT CHEESE IN OIL AND HONEY
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Dessert
ORANGE CREAM WITH WAFFLES
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Main course
ROAST SEITAN WITH VEGETABLES AND COLOURED MAYONNAISE
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First course
OPEN RAVIOLI WITH ARTICHOKES AND SALMON
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Special
COOKED EGG AT LOW TEMPERATURE
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Appetizer
GREEN SOY FRITTERS WITH VEGETABLES
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Dessert
DARK CHOCOLATE PUDDING WITH SICHUAN PEPPER SYRUP
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Main course
MASHED FAVA BEANS AND CHICORY
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First course
QUICHE LORAINNE
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Special
ARTICHOKE ICE CREAMS
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Appetizer
CHICKPEA MEATBALLS WITH EGGPLANT CAPONATA
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Dessert
CANTUCCI
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Main course
RED RICE WITH CHERRY TOMATOES, CUCUMBER AND SEARED TUNA
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First course
FREGOLA SARDA SOUP OF SCORPIONFISH
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Special
WATERMELON PIZZA
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Appetizer
SHEETS WITH QUAIL EGGS AND ASPARAGUS
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Appetizer
LOW TEMPERATURE COOKED CHICKEN SALAD
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Dessert
POPSICLES MULTICOLOR
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Main course
SCALLOPS WITH GRAPEFRUIT CHUTNEY AND ROSEMARY
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First course
PUMPKIN CREAM WITH EGG COOKED AT LOW TEMPERATURE
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Special
AMERICAN AND CANAPÉ WITH COLONNATA LARD, HONEY AND COFFEE
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Appetizer
MIX OF BRUSCHETTAS
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Dessert
SBRISOLONA
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Main course
SEARED TUNA WITH TANGERINE OIL ON BEET BED
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First course
TOMATO SOUP, GRILLED OCTOPUS AND BURRATA
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Special
POMEGRANATE CHAMPAGNE AND STRAWBERRY SORBET WITH GREEN ASPARAGUS AND GOAT CHEESE
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Appetizer
CASHEW CHEESE WITH GLUTEN-FREE SEED CRACKERS
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Dessert
KISSES OF DAMA
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Main course
HEART OF COD CONFIT WITH MUSTARD LENTILS AND ARTICHOKES
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First course
TAGLIATELLE WITH PEPPER CREAM AND CHOCOLATE CHIPS
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Special
PASSION FRUIT GIN TONIC WITH BEEF TARTARE WITH BLACK PEPPER AND GIN
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Appetizer
PHYLLO DOUGH ROLLS WITH FETA AND MINT
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Dessert
TENERINA WITH DARK CHOCOLATE
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Main course
POMEGRANATE SCALLOPS COOKED AT LOW TEMPERATURE
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First course
PURPLE AND YELLOW CARROT MEATLOAF WITH ALMONDS
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Special
PEEL OF DRIED CITRUS FRUIT
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Appetizer
SCONES
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Dessert
PUMPKIN MUFFIN
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Main course
FISH SOUP
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First course
SOBA WITH VEGETABLE SPAGHETTI AND CASHEW NUTS
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Special
ORANGE JUICE, MOJITO LEMONADE AND AVOCADO PANCAKES
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Appetizer
MINI BEEF TARTARE WITH EGG CREAM
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Appetizer
SALTY MACARONS WITH SALMON MOUSSE
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Dessert
CARROT CAKE
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First course
SPAGHETTI WITH BLACK GARLIC, CLAMS AND CRUSCHI BELL PEPPERS
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Special
AROMATIC FETA WITH STEAM SNOW PEAS
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Appetizer
CANAPÉ WITH MACKEREL RILLETTES AND GOAT AND PEAR BALLS
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Dessert
SOY CHOCOLATE PUDDING
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Main course
BLACK CUTTLEFISH INK WITH POLENTA AND CHERRY TOMATOES
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First course
GNOCCHI WITH SEMOLINA
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Special
COFFEE BREAD
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Appetizer
BLINIS BLACK CUTTLEFISH INK WITH SALMON
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Dessert
SALTY CHEESECAKE WITH FIGS
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Main course
VEAL FILLET WITH COFFEE AND PUMPKIN PURÉE
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First course
BROWN RICE WITH SAFFRON, PEAS, SALMON AND ASPARAGUS
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Special
BREAD WITH ROSEMARY, ARTICHOKES AND LEMON
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Appetizer
QUICHE OF BEETS, PUMPKIN AND TALEGGIO
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Dessert
YOGURT WITH WILD BERRIES
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First course
RISOTTO WITH SAFFRON
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Special
STEAMED SAGE SANDWICHES
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Appetizer
RUSSIAN SALAD
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Dessert
APRICOT JAM TART
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First course
PASTA ALLA NORMA
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Special
ON THE TABLE AT CHRISTMAS
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Appetizer
BAKED OMELETTE WITH SPINACH
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Dessert
FROZEN YOGURT WITH FRUIT
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Main course
TOFU SCRAMBLE
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First course
CASUNZIEI
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Special
ONE-PLATE MEAL IN AUTUMN
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Appetizer
MELON, FETA AND WATERMELON TARTARE
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Dessert
BAVARIAN WITH YOGURT AND PEACHES
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Main course
PORK LOIN COOKED AT LOW TEMPERATURE WITH VEGETABLE CAPONATA
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First course
QUINOA WITH AVOCADO, WHITE BEANS, RADICCHIO AND PINE NUTS
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Special
CACIUCCO LIVORNESE
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Appetizer
STUFFED ROLLS OF SANDWICH BREAD
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Dessert
WATERMELON GRANITA WITH CHOCOLATE CHIPS
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Main course
OCTOPUS CARPACCIO
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First course
CHAMPAGNE RISOTTO WITH SHRIMP AND PAPRIKA
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Special
PRESERVES
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Appetizer
SPELT CAKE AND SPRING VEGETABLES
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Dessert
ORANGE MUFFIN
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Main course
TUNA AND RICOTTA BALLS
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First course
CANNELLINI VELVET WITH CUTTLEFISH TAGLIATELLE COOKED AT LOW TEMPERATURE
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Special
SCAROLA PIZZA
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Appetizer
APERITIF WITH PROSECCO AND STRAWBERRY SLUSH
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Dessert
CHEESECAKE WITH MOJITOS
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Main course
CONFIT OCTOPUS WITH TURNIP TOPS
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First course
TAGLIATELLE OF FRESH PASTRY WITH TURNIP GREENS AND BOTTARGA
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Special
ARANCINI RICE
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Appetizer
EASTER OMELETTE
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Dessert
PANNA COTTA
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Main course
LAMB CHOPS MARINATED AND COOKED AT LOW TEMPERATURE WITH MINT AND EGGPLANTS
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First course
BLACK TAGLIOLINI WITH GOAT CHEESE AND LEMON
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Special
ONE-PLATE MEAL: COUSCOUS WITH VEGETABLES, BLACK OLIVES AND CHICKEN BREAST
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Appetizer
FRIED MOZZARELLA AL CUSCUS WITH CARAMELIZED ARTICHOKES WITH PINE NUTS
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Dessert
BANANA AND NUT CAKES
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Main course
TUNA TARTARE WITH MANGO AND ROASTED ALMONDS
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First course
PUMPKIN GNOCCHI WITH CHESTNUTS
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Special
STUFFED MILK SANDWICHES
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Special
SMALL GLASSES WITH RICOTTA CHEESE AND VEGETABLES
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Appetizer
MAXI CROQUETTES OF COUSCOUS AND SPINACH WITH YOGURT SAUCE
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Dessert
GLUTEN-FREE WAFFLES WITH LEMON CREAM
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Main course
TUNA TARTARE WITH CONFIT TOMATOES AND STRACCIATELLA
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First course
PACCHERI WITH OILSEED SAUCE
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Special
RED QUINOA BURGER WITH HAZELNUTS
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Appetizer
SHRIMPS ON AVOCADO CREAM WITH TOASTED ALMONDS
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Dessert
SWEET SWIVELS WITH CREAM AND CHOCOLATE CHIPS
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Main course
PISTACHIO SALMON WITH BRAISED FENNEL
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First course
LASAGNA WITH RICOTTA, PESTO AND CHERRY TOMATOES
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Special
FRUIT IN SYRUP WITH FREDDY®
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Appetizer
BROCCOLI FLANS WITH ANCHOVY AND STRACCIATELLA CREAM
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Dessert
CHOCOLATE CAKES WITH A SOFT HEART AND MANGO CREAM
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Main course
PORK FILLET COOKED AT LOW TEMPERATURE
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First course
VENUS RICE WITH FISH, CONFIT CHERRY TOMATOES, OLIVES AND ALMONDS
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Special
TOMATO AND BASIL SOUP WITH PUMPKIN SEEDS AND LINSEED
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Appetizer
BRUSCHETTE WITH RICOTTA CHEESE CREAM WITH TWO TOMATOES
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Dessert
MINI TRUFFLES WITH CHOCOLATE
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Main course
SALMON TARTARE
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First course
WHOLEGRAIN PENNE WITH VEGETABLES WITH PADANO GRAIN IN FLAKES
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Special
TATIN PIZZA WITH CHERRY TOMATOES AND BURRATA
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Appetizer
QUINOA SALAD
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Dessert
FRITTELLE WITH APPLES AND RAISINS
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Main course
BOILED MEATBALLS IN FRANCESINA SAUCE
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First course
BROWN BASMATI RICE WITH EGGPLANTS, MINT AND APRICOTS
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Special
PIZZAS WITH MOZZARELLA, TOMATO AND BASIL
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Appetizer
CHICKEN AND YOGURT TARTLETS
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Dessert
CHOCOLATE MOUSSE WITH CHILI PEPPER
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First course
GAZPACHO
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Special
APPLE AND PEAR HOMOGENIZED
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Appetizer
SALMON CARPACCIO WITH FRESH VEGETABLES
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Dessert
CASSATA REVISITED
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First course
RICE AND PASTA SALADS
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Special
SLUSHIES
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Appetizer
ROLL OF ARTICHOKES WITH SUN-DRIED TOMATOES
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Dessert
LEMON CURD AND STRAWBERRY CONES
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First course
COLD RICE WITH PINK GRAPEFRUIT, AVOCADO AND SHRIMP
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Special
POPSICLE
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Appetizer
BROCCOLI CREAM WITH ANCHOVY AND STRACCIATELLA
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Dessert
TART A THOUSAND FLAVOURS
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First course
RISOTTO WITH BROAD BEAN CREAM, PEAS AND SAUSAGE GRAINS
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Special
I LOVE SUSHI
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Appetizer
CARROT AND GINGER CREAM WITH GREEK FETA
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First course
CREPE WITH SPRING VEGETABLES AND JERUSALEM ARTICHOKE CREAM
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Special
GLUTEN-FREE MINI PIZZAS WITH TURNIPS AND GOAT CHEESE
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First course
RICE TART GARNISHED WITH VEGETABLES
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Special
GINGER COCKTAIL
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First course
CABBAGE GNOCCHI WITH BACON
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Special
SANDWICH BASKETS WITH MUSHROOMS AND ASIAGO
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First course
CITRUS RISOTTO WITH PRAWNS
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Special
CASTAGNACCIO
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First course
RISOTTO WITH MOJITO AND SHRIMP TARTARE
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Special
MILK BREADS
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First course
PUMPKIN CREAM INSIDE THE PUMPKIN
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Special
HALLOWEEN ORANGES
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First course
BORLOTTI BEAN AND OCTOPUS SOUP
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Special
CHOCOLATE SPIDERS
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First course
ASPARAGUS SOUP
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Special
VENETIAN BISCUITS
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First course
SEMOLINA GNOCCHI IN BROTH
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Special
FRITTATA AND SPINACH SNAILS
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First course
QUINOA SOUP WITH AUTUMN VEGETABLES
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Special
MUSHROOMS OF EGGS AND CHERRY TOMATOES
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Special
CAULIFLOWER AND MARJORAM PIE
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Special
BREAD WITH MIXED SEEDS
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Special
RICE FRITTERS
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