Mozza’s Receipts

Enjoy some of the special recipes of our master chef Mozza.

TROUT WITH SPINACH A LA MOZZA

---

2 trout up to 150 gr
350 gr spinach
salt, garlic, exotic spices
Boned trout is filled with spinach and steamed.

BEEF STEAK – SPRING – 87

---

Beef fillet – 350 gr
A mix of wild mushrooms
Demi-glace sauce

PORK RIBS

---

Pork ribs from a special breed of pigs – Kemberoy, aged four months.
Use the middle part of the rib with a length of 12 cm and a thickness of 1.5 cm
Marinated in honey, salt, thyme, pepper, bay leaf and green tea and remain for 78 hours
Bake in oven 25 minutes and then smoked in the barbecue for 2 minutes both sides.