Reno Montorro

Owner of Dolce Salato


This month in IMSAVVY, we look at Dolce-Salato and the delightfully delicious delicacies that are prepared at this authentic Italian restaurant.

Reno is the owner of Dolce Salato, an Italian Restaurant based on Queen Street in Derby which has an ever changing menu.

“My customers are the heart of my business, my aim is to provide you top class Italian food and I look forward to taking care of you today, tomorrow and in your future visit.”


In this months edition Reno Montorro shares a recipe from one of his many Italian dishes from the constantly evolving menu at Dolce Salato.

Rabaton, a tasty first course of Piedmontese Cuisine.

Rabaton, not to be confused with Spinach Gnocchi, is a very old recipe of Ligurian Apennine shepherds, in those times it was customary to pick wild vegetables in the fields such nettles and wild salads. Unfortunately, nowadays they are not found in large quantities to meet the demands of modern society, so it is possible to replace them with spinach or any other salad leaf.


Ingredients (For 4 people)

  • Vegetables stock.
  • Bread crumbs,
  • 400 gr of ricotta cheese,
  • 2 handfuls of grated Parmesan,
  • 1 clove of garlic, butter, flour salt and pepper.
  • 1,5 kg of wild edible herbs, otherwise you can use spinach or what is green or similar green leafs,
  • Marjoram,
  • Parsley,
  • Rosemary 
  • Fresh sage,
  • Nutmeg
  • A little salt.




1) Clean, wash and boil the vegetables, then squeeze them strongly; alternatively you can stew the vegetables in the left over water washing.


2) Clean and chop a clove of garlic, a little marjoram, parsley and some sage leaves.


3) Place the vegetables, aromatic mince, ricotta, 3 eggs and 1 yolk into a bowl, 1 handful of Parmesan cheese a grated nutmeg and a little salt. Work everything to obtain a fairly consistent mixture, if it is too soft you can add more Parmesan or bread crumbs.


4) Mould the mixture of spinach balls into a sausage shape about 5-6 cm long and with a diameter of 3 cm; pass them in the flour. Cook the Rabatons in vegetables stock and light boil for few minutes, drain them with a skimmer and place them in a buttered pan. Sprinkle them with the remaining Parmesan and some flakes of butter.


5) Cover the RABATON with spring of sage and rosemary, then cook in a hot oven at 180”degrees for about 10 minutes, or in any case until they are lightly gratin.


6) Serve immediately



32 Queen St, Derb DE1 3DE


Opening Times


Monday: Closed

Tuesday: 12:00 – 15:00

Wednesday: 12:00 – 15:00

Thursday: 12:00 – 15:00

Friday: 12:00 – 15:00

Saturday: 12:00 – 15:00

Sunday: Closed


Monday: Closed

Tuesday: 18:00 – 23:00

Wednesday: 18:00 – 23:00

Thursday: 18:00 – 23:00

Friday: 18:00 – 23:00

Saturday: 18:00 – 23:00

Sunday: Closed


Contact Details

Phone: 07428 062931