Speisesaal im ersten Stock, Panoramablick auf das Meer. Frühstücksbuffet und gepflegtes Service mit Menü nach Wahl.. Frühstück mit reichhaltigem Buffet.
Der Frühstücksraum erwartet Sie mit einem internationalen Buffet mit frischem Obst, Müsli, frisch gebackenen Croissants, Fruchtsäften und hausgemachtem Kuchen.
500 g plain white flour, 3 bunches beetroot, trimmed (500 g), 500 g ricotta cheese, 4 eggs, 1/2 onion, marjoram, greeted Parmesan cheese, extra-virgin olive oil, salt, pepper.
Combine the flour with a small amount of lukewarm water, the salt and a few tablespoons oil and knead until a smooth, but not too soft, dough forms. Divide the dough into 6 pieces, one of which is slightly larger than the others. Cover with a kitchen cloth and allow to rest for at least one hour. Clean the beetroot, cut into strips and brown in a saucepan in which the onion and garlic have already been gently fried. At the end of cooking time, place in a bowl and add the marjoram, 1 tablespoon flour and 3 tablespoons grated Parmesan cheese and salt. Grease the bottom of an oven-proof dish and line with the larger piece of dough, which has been rolled out with a rolling pin until very thin and slightly larger than the dish. Grease with a bit of extra-virgin olive oil and repeat the same procedure at least twice.
SPAGHETTI WITH SPRAWNS AND ROSEMARY
Ingredients per 4 servings:
300 g spaghetti, 8 medium-sized prawns, minced scallion, rosemary, 1 crushed tomato, 50 g extra-virgin olive oil, 30 cl Pigato (dry white wine), salt, pepper.
Cook the spaghetti in abundant salted water and drain when al dente. In the meantime, in a frying pan gently fry the minced scallion and the rosemary in oil. Add the prawns, opened lengthways and with the heads removed, moisten with the Pigato and when nearly done, add the tomato and the drained spaghetti. Heat the mixture for a few moments and adjust the salt and pepper.