{"id":2434,"date":"2025-11-27T15:49:00","date_gmt":"2025-11-27T14:49:00","guid":{"rendered":"https:\/\/www.fhhotelgroup.it\/blog\/recipe-easter\/"},"modified":"2026-09-24T14:50:47","modified_gmt":"2026-09-24T12:50:47","slug":"recipe-easter","status":"publish","type":"post","link":"https:\/\/www.fhhotelgroup.it\/en\/blog\/recipe-easter\/","title":{"rendered":"Recipe for Easter at the Serrae Restaurant of Villa Fiesole"},"content":{"rendered":"<p>To celebrate Easter with a touch of sublime refinement, <a href=\"https:\/\/www.fhhotelgroup.it\/en\/blog\/chef-antonello-sardi\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Executive Chef Antonello Sardi<\/strong><\/a>, the creative mind behind the <strong><a href=\"https:\/\/www.ristoranteserrae.it\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\">Serrae Villa Fiesole restaurant<\/a><\/strong>, awarded the coveted <strong>Michelin Star 2026<\/strong>, has come up with a first course that is a true hymn to Tuscan culinary tradition, reinterpreted with a bold and exquisitely contemporary look: <strong>Tagliatelle with Beef Ragout, Cocoa Beans and Bay Leaves.<\/strong><\/p>\n<p>The dish, created by Chef Antonello Sardi, is a gastronomic work rich in memory and innovation, where <strong>fresh pasta<\/strong>, strictly handmade, welcomes a rich and deeply aromatic ragout, a true concentrate of flavors, enhanced by unexpected notes of bitter cocoa and the unmistakable, delicate and persistent scent of bay leaves.<\/p>\n<p>This dish is capable of surprising the palate, winning over even the most demanding palates with its <strong>refined simplicity<\/strong> that conceals a masterfully orchestrated complexity of flavors.<\/p>\n<p>The richness of the <strong>beef ragout<\/strong>, the beating heart of this creation, comes from carefully selected cuts from local farms that follow strict quality protocols.<\/p>\n<p>But it is the encounter with the aromatic depth of <strong>the cocoa beans<\/strong>, expertly dosed by Chef Sardi, that gives the dish an additional dimension, a fascinating roasted and bitter aftertaste with an almost ancestral charm, reminiscent of ancient traditions and forgotten flavors.<\/p>\n<p>This symphony of flavors is completed by a very fine powder of laurel, obtained from fresh leaves, slowly dried in the sun to preserve their organoleptic properties, and then reduced to a pure, impalpable essence.<\/p>\n<p>The contrast between the fresh pasta, rough and full-bodied, and the enveloping sauce creates a perfect harmony, enriched by the mantecatura with <strong>Parmigiano Reggiano<\/strong>, which gives depth and roundness to the palate. The final touch is the <strong>lemon<\/strong> zest, which brings freshness and liveliness, enhancing every single nuance of this dish designed to leave its mark.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.fhhotelgroup.it\/wp-content\/uploads\/chef-antonello-sardi.jpg\" alt=\"FH55 Hotels - Recipe for Easter at the Serrae Restaurant of Villa Fiesole 1\" \/><\/p>\n<h2>Recipe of Tagliatelle with beef ragu, cocoa beans and bay leaf<\/h2>\n<p><strong>Ingredients for 4 people<\/strong><br \/>\n<strong>For the dough:<\/strong><\/p>\n<p>250 g \u201c00\u201d flour<br \/>\n250 g of durum wheat semolina<br \/>\n150 g egg yolks<br \/>\n10 g extra-virgin olive oil<br \/>\nSalt to taste.<\/p>\n<p><strong>For the beef ragout:<\/strong><\/p>\n<p>220 g beef (Rosetta), cut into cubes<br \/>\n4 shallots, finely chopped<br \/>\n45 g butter<br \/>\nSalt to taste.<\/p>\n<p><strong>Finishing and seasoning:<\/strong><\/p>\n<p>1 tablespoon cocoa gru\u00e9 (crushed cocoa beans)<br \/>\n6 bay leaves<br \/>\n15 g Parmesan cheese<br \/>\nLemon zest (to taste)<br \/>\nExtra virgin olive oil<\/p>\n<p><strong>Procedure<\/strong><\/p>\n<p><strong>Preparing the fresh pasta<\/strong><\/p>\n<p>Combine flour, semolina, egg yolks, oil and a pinch of salt. Knead until smooth and homogeneous. Let the dough rest in the refrigerator for at least two hours, then roll it out and cut it into noodles about 1 cm wide. Form floured dough nests, cover with a tea towel.<\/p>\n<p><strong>Preparing the meat sauce<\/strong><\/p>\n<p>Wilt the chopped shallots in a saucepan with a drizzle of oil. Add the salted meat and brown until all the water evaporates. Transfer the meat to a plate with the butter and a little water; bake at 180\u00b0C for 12 minutes, stir and continue cooking for another 12 minutes.<\/p>\n<p><strong>Preparation of bay leaf powder<\/strong><\/p>\n<p>Dry the bay leaves at 55\u00b0C overnight. Finely chop and sieve to make a fine powder.<\/p>\n<p><strong>Dish composition.<\/strong><\/p>\n<p>Cook the noodles in plenty of salted water. Drain them al dente and toss them in a pan with the meat sauce and a ladle of cooking water. Stir-fry with Parmesan cheese, lemon zest and a drizzle of extra virgin olive oil.<\/p>\n<p>Serve by forming a nest of noodles. Top with cocoa beans and a sprinkling of bay leaf powder.<\/p>\n<p>This creation fully expresses the identity of<strong> Ristorante Serrae Villa Fiesole<\/strong>: a signature cuisine that respects tradition but renews it with elegance. Perfect for celebrating Easter in a place where taste meets the breathtaking beauty of the Florentine hills or prepare it at home to surprise your guests.<\/p>\n<p><a class=\"btn\" href=\"https:\/\/www.ristoranteserrae.it\/en\/\">BOOK NOW<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To celebrate Easter with a touch of sublime refinement, Executive Chef Antonello Sardi, the creative mind behind the Serrae Villa Fiesole restaurant, awarded the coveted Michelin Star 2026, has come up with a first course that is a true hymn to Tuscan culinary tradition, reinterpreted with a bold and exquisitely contemporary look: Tagliatelle with Beef&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2667,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[61],"tags":[],"class_list":["post-2434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","destinazione-fiesole"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe for Easter at the Serrae Restaurant of Villa Fiesole | FH55 Hotels<\/title>\n<meta name=\"description\" content=\"Easter recipe at the Restaurant Serrae Villa Fiesole, created by Chef Antonello Sardi, awarded Michelin Star 2026.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fhhotelgroup.it\/en\/blog\/recipe-easter\/\" 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