sangria-lambrusco
Sangria
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sangria-lambrusco
Sangria
INGREDIENTS

Lambrusco
Soda
Fresh Fruit

Dish preparation

Pour Lambrusco and Soda (ratio 1:1).
Add fresh fruit (strawberries, apples, pears, mixed berries, etc.) and grinded ice.

Cocktail-Mimosa-282x300
Bellini cocktail
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Cocktail-Mimosa-282x300
Bellini cocktail
INGREDIENTS

5cl white peach puree
10cl prosecco

Dish preparation

Pour the peach puree and prosecco in a champagne flute.
Mix and add grinded ice.

C
‘Christmas’ cocktail
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C
‘Christmas’ cocktail
INGREDIENTS

2 ice cubes
1 - 1/2 pomegranate
1/3 apple juice
1/3 prosecco

Dish preparation

Make juice from pomegranate, filter syrup and fill 1/3 of glasses.
Add 1/3 of apple juice, 1/3 prosecco, 2 ice cubes and some pomegratane grains.

gelatina prosecco
Prosecco aspic with elderflowers and raspberries
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gelatina prosecco
Prosecco aspic with elderflowers and raspberries
INGREDIENTS

6 molds 0,8dl

0.5 dl water
30g sugar
200g raspberries
3 gelatine leaves
edible flowers ( i.e. pansy)
4 tablespoons elderflower syrup
2 dl prosecco

Dish preparation

Simmer water with sugar until it is melted. Add half raspberries for about 3 minutes, until they are soft.
Filter syrup, mash fruits carefully.
Soften jelly in cold water for 5 minutes. Squeeze and melt in syrup.
Wash molds with cold water, put raspberries and some flowers.
Add elderflower syrup and prosecco to the raspberries liquid mixing carefully.
Pour liquid in molds and put in fridge for 3 hours, util jellies are harden.
Before serving, immerse molds in hot water and turn out aspics.
Decorate with flowers of your choosing.

insalata-di-pasta-kamut-avocado
Pasta salad with avocado and cherry tomatoes
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insalata-di-pasta-kamut-avocado
Pasta salad with avocado and cherry tomatoes
INGREDIENTS

FOR 4 PERSONS:

320g kamut pasta
250g Pachino tomatoes
1 avocado
tabasco sauce
extra virgin olive oil
lemon juice
pink pepper
Shoyu soy sauce

Dish preparation

Cook Kamut basta in salted boiling water and drain 'al dente'.
Pour pasta in a bowl and season with a little bit of oil, just to avoid sticking.
It is possible to wash pasta with cold water to cool it down, or just prepare pasta the day before.
Peel avocado, chop and season with lemon juice.
Prepare vinaigrette with oil, lemon juice, 2 teaspoons of tabasco, 1 teaspoon of soy sauce and pink pepper.
Add all ingredients to pasta and stir very well.
Let it stand for a while before serving.

pasta tricolore
Mediterranean Pasta
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pasta tricolore
Mediterranean Pasta
INGREDIENTS

FOR 6 PERSONS:

500g tri-color pasta, shortcut
300g ham steak, thick slices
200g mozzarella cheese
150g mushrooms
1 red onion
100g pitted black olives
4 artichoke hearts (optional)
200ml olive oil
1 lemon
basil, salt

Dish preparation

Cook pasta in salted water.
Chop ham and mozzarella, peel onion and cut onion rings.
Cut olives, mushrooms and artichokes (if desired).
Put in a bowl lemon juice, salt, pepper and oil, stirring. Add grinded basil and stir.
Pour pasta in a bowl and add other ingredients.
Season with vinaigrette, stir well and serve.

risotto-300x270
Risotto with salmon and courgettes
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risotto-300x270
Risotto with salmon and courgettes
INGREDIENTS

320g rice
400g courgettes
1 little onion
100g smoked salmon
100ml white wine
1 dl cream
vegetable broth
20g butter
salt, pepper

Dish preparation

Wash and chop courgettes.
Warm vegetable broth. Put butter in a pan with grinded onion and brown it.
Add courgettes, raise flame and after 5 minutes add rice.
Roast rice and then add wine, keep cooking adding broth gradually.
At the end, add cream and smoked salmon cut coarsely.
Season with black pepper and serve.

anelli siciliani
Baked Aneletti
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anelli siciliani
Baked Aneletti
Traditional Sicilian recipe
INGREDIENTS

200 g minced beef meat
200 g peas
200 g minced pork meat
onion
150 g tomato concentrate
extra virgin olive oil
1 glass of red wine
salt and pepper as rquired
80 g grated Caciocavallo cheese
350 g Anelli Siciliani
100 g Tuma cheese
40 g breadcrumbs

Dish preparation

In a pan, brown onion with extra virgin olive oil, add the two types of minced meat, simmer with red wine until it reduced.
Add tomato concentrate and 2 ladles of hot water, stir and cook over low flame for 30 minutes.
Add peas and a little more water, keep cooking for 20 minutes more.
Cook Anelli Siciliani in salted boiling water and drain 'al dente'. Add meat sauce, chopped Tuma and Caciocavallo cheeses and stir.
Grease an oven pan and put breadcrumbs, pour pasta and cook in oven at 180°C for 30-40 minutes.

Risotto-frutti-di-mare
Risotto with Seafood
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Risotto-frutti-di-mare
Risotto with Seafood
INGREDIENTS

800 ml fish broth
100 ml dry white wine
EVOO as required
400 g rice
max 200 g prawn tails
400 g mussels
400 g clams
parsley
garlic
1 onion
Salt, pepper as required

Dish preparation

Wash and clean mussels and claims. Boil and shell prawns.
Put in a pan extra virgin olive oil, garlic, mussels and clams, cover and cook over high flame, until shells are open.
Drain and take out shells, filter cooking water and add it to broth.
Bron onion in a pan, add rice, stir and after 5 minutes add hot broth gradually until rice is cooked and broth reduced.
Ten minutes before end of cooking, add mussels, clams and prawn tails, parsley and add salt and pepper as required.
Pour in a dish and serve.

Risotto_al_tartufo_nero_e_cubetti_di_Monntasio_m
Risotto with black truffle and Asiago cheese
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Risotto_al_tartufo_nero_e_cubetti_di_Monntasio_m
Risotto with black truffle and Asiago cheese
INGREDIENTS

320 g Arborio rice
1/2 little onion
2 sticks of butter
200 g Asiago cheese
about 50 g black truffle
vegetable broth as required
salt as required

Dish preparation

Clean truffle from soil.
Brown minced onion, add rice and simmer over high flame for 3-4 minutes, keep stirring.
When rice is shiny and meet resistance on spoon, add broth gradually and keep cooking.
Five minutes before finish , grate half truffle on rice. Season to taste and, if needed, add butter and parmigiano cheese.
Switch off fire and let risotto stand for a while.
Meanwhile, put in plates chopped Asiago, pour risotto on it so cheese will melt.
Add chopped Asiago and sliced truffle and serve.

spaghetti-al-nero-di-seppia-con-scampi
Black Ink spaghetti with prawns
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spaghetti-al-nero-di-seppia-con-scampi
Black Ink spaghetti with prawns
INGREDIENTS

250g black ink spaghetti
400g prawns
half glass white table wine
extra virgin olive oil
1 clove of garlic
parsley
Chilli pepper
60g bottarga (fish eggs)
salt

Dish preparation

Shell the prawns (keep aside four whole), devein and chop them.
Brown extra virgin olive oil, garlic, chilli pepper, add prawns and simmer with white wine until reduced.
Keep cooking for some minutes.
Meanwhile, toss whole prawns in a pan with extra virgin olive oil and parsley.
Cook black ink spaghetti in boiling salted water, drain 'al dente' and toss them in a pan with prawns.
Sprinkle with fine chopped parsley and bottarga. Put in a dish with one whole prawn each.

torta-al-torrone-620x286
Cake with nougat
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torta-al-torrone-620x286
Cake with nougat
INGREDIENTS

200g nougat
300g flour 00
250g sugar
5 eggs
3dl milk = 10,14 oz
1/2 dl extra virgin olive oil = 1,7 oz
1 small bag of baking powder for dessert
butter as required

Dish preparation

Crumble the nougat. Beat eggs, then add sugar and stir until light and fluffy.
Add gradually milk, flour and extra virgin olive oil, alternating them. Keep stirring, then add baking powder and nougat.
Pour the mixture in a pan and cook in oven 180°C for about 30 minutes.

torta amaretti
Cake with amaretti
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torta amaretti
Cake with amaretti
INGREDIENTS

150g amaretti
4 eggs
150g sugar
200g flour
150g butter
1 small bag of baking powder
50ml milk
powdered sugar

Dish preparation

Mix eggs with sugar until cream, add sieved flour and milk.
Add melted butter and amaretti, crumbled before.
Blend the mixture and pour in a plumcake or donut mould. Cook in oven 180°C for 30 minutes.
Leave warm before put out of shape and add powdered sugar on top.

semifreddo amaretti
Semifreddo with amaretti
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semifreddo amaretti
Semifreddo with amaretti
INGREDIENTS

250g amaretti
500ml cream
7 spoons of orange liqueur
3 egg yolks
50g sugar

Dish preparation

In a bowl, beat the egg yolks with sugar until they form soft peaks.
In another bowl, whip the cream, add egg yolks and stir carefully.
Dilute liqueur with 3 spoons of water.
Crash amaretti, add previous mixture and them stir with liqueur.
Pour the mixture in a plate, smooth surface and put in freezer for 4 hours.
Serve in a dish with some amaretti as decoration.

zuppa inglese
Zuppa Inglese dessert
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zuppa inglese
Zuppa Inglese dessert
INGREDIENTS

40 gr cocoa powder
3 egg yolks
3 spoons of flour
3 spoons of sugar
3 glasses of milk
1 more glass of milk
lemon peel
1 spoon of Alchermes liqueur
1 lady finger package
dark chocolate chips as decoration

Dish preparation

Mix egg yolks, flour, lemon peel, sugar and milk. Stir carefully to avoid clumps.
Cook the mixture for about 10 minutes until cream becomes firm.
Remove from fire and divide cream: in one part add cocoa and stir well.
In a bowl pour Alchermes liqueur and milk. Immerse ladyfingers and put in a plate, pour above white cream and then cocoa cream.
Go on with layers until plate edge: finish with white or cocoa cream.
Put dessert in fridge for 1 hour.
Decorate with chocolate chips and serve chilled.

polenta grigliata coi funghi
Baked polenta with mushrooms
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polenta grigliata coi funghi
Baked polenta with mushrooms
INGREDIENTS

750 ml chicken broth
340 gr maize flour
1 parsley bunch
salt
pepper
100 gr butter
mixed mushrooms (already cooked)

Dish preparation

Bring to the boil chicken broth, add maize flour gradually and cook for 4 minutes.
Leave pan from fire and add butter, salt, pepper.
Pour the mixture into the prepared pan and smooth the surface.
Once cool, put in oven 220° for 20 minutes.
Cut polenta in various shapes and add mushrooms.

amor polenta-3-
Amor Polenta – cake with maize flour
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amor polenta-3-
Amor Polenta – cake with maize flour
INGREDIENTS

150 gr instant maize flour
150 gr di flour
150 gr di butter
150 gr di sugar
100 gr di ricotta cheese
3 eggs
1 small bag of baking powder
lemon peel (optional)
1 small glass of amaretto liqueur (optional) or marsala if lemon used

Dish preparation

Beat until zabaglione egg yolks and sugar, then, mixing, add ricotta cheese, cutted butter, lemon, marsala, both flours sift together with baking powder.
Beat until stiff egg whites and add carefully to the mixture.
Cook in oven 180° for about 40 minutes, paying attention for last 10 minutes.
Serve at ambient temperature, with powdered sugar on surface.

Lasagna-melanzane-e-scamorza
LASAGNE MAGRO
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Lasagna-melanzane-e-scamorza
LASAGNE MAGRO
lasagne with cheese
INGREDIENTS

Sauce:
2 (28)oz. Can Tomatoes (I use Pomi strained or chopped tomatoes)
3 Cloves Garlic Minced
1 Small Onion, Finely Chopped
2 Tablespoons Olive Oil
5 Tablespoons Chopped Fresh Basil
Pinch of Red Pepper Flakes
Salt & Pepper
To Assemble:
3 Cups Full Fat Ricotta Cheese
1 1/2 Cups Grated Parmesan or Romano Cheese Divided Into Two Parts
1 Large Egg, Lightly Beaten
1/4 Cup Freshly Chopped Parsley
8 oz. Mozzarella Cheese Cut Into Thin Strips

Dish preparation

To make the sauce, cook the onion in the oil the onion until it is tender.
Add the garlic and stir well, cooking an additional minute.
Finally add the tomatoes, basil and seasonings.
Bring everything to a boil and then reduce heat to a simmer, and cook for about 30 minutes until thickened.
To make the filling, mix together the ricotta, egg, parsley, one cup of the grated cheese, and season with salt and pepper.
To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan, then add a little water and mix.
Make an overlapping layer of the noodles across the bottom of the pan.
Spread a large spoonful of sauce on top, making sure the noodles are well covered.
Add one more layer of noodles and sauce, and then add a layer of the ricotta mixture and mozzarella slices.
Continue in this manner until you have 5 layers.
On the top, cover the noodles well with the sauce, place another layer of mozzarella, then sprinkle on the parmesan.
Cover with foil, and bake in a preheated 375 degree F. oven for about 30 minutes.
Remove the foil and cook another 10 minutes.
Let rest an additional 10 to 15 minutes before serving so the cheese sets a bit.

Olive toast
Olive Toasts
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Olive toast
Olive Toasts
INGREDIENTS

100g pitted kalamata olives
1 1/2 tablespoons olive oil
2 tablespoons fresh continental parsley leaves
Freshly ground black pepper
4 x 2cm-thick slices crusty Vienna bread

Dish preparation

Preheat grill on medium-high. Place the olives, 1 tablespoon of the oil and the parsley in the bowl of a small food processor, and process until coarsely chopped. Taste and season with pepper. Set aside until required.
Place bread on a baking tray and brush with remaining oil. Cook under preheated grill, about 6cm from the heat source, for 30-40 seconds or until toasted. Turn bread and spread with olive paste. Cook for a further 30-40 seconds or until olive paste is heated through. Serve immediately.

porcini pate
Porcini mushroom paté
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porcini pate
Porcini mushroom paté
INGREDIENTS

15g dried porcini mushrooms
125ml (1/2 cup) port
20ml (1 tablespoon) olive oil
1 tablespoon unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
300g mixed mushrooms (such as Swiss brown, button and oyster), sliced
1 tablespoon chopped fresh thyme
20ml (1 tablespoon) lemon juice
50g cream cheese
2 tablespoons chopped flat-leaf parsley
1 sheet (5g) leaf gelatine (see note)
Toasted Turkish bread, to serve

Dish preparation

Place porcini mushrooms, port and one cup of water in a saucepan. Bring to the boil, then reduce heat to low and simmer for five minutes. Remove mushrooms and set them aside. Bring liquid to the boil again and boil for a further five minutes or until reduced to 2/3 cup of liquid. Meanwhile, finely chop porcini mushrooms.
Heat the olive oil and butter in a large frying pan. Add the onion and fry over medium heat for 2-3 minutes or until soft. Add the garlic, reserved porcini and mixed mushrooms and the thyme and cook for a further 2-3 minutes. Add 1/2 cup of the port liquid (reserve remaining liquid) and the lemon juice and season well with salt and pepper. Continue cooking until all the liquid has been absorbed, then set aside to cool.
Once cool, place the mushroom mixture in a food processor with the cream cheese and parsley. Process until almost smooth but with a little texture. Place the pate in a serving dish and refrigerate for 1/2 hour to chill.
Once the pate has chilled, place the gelatine leaf in a small bowl of cold water to soften. Heat the reserved port liquid until warm. Squeeze the excess water from the gelatine and add to the port, then stir over low heat until the gelatine has completely dissolved.
Allow to cool before carefully pouring the port jelly over the pate. Serve on Turkish bread or crackers.

Baked polenta
Baked Parmesan Polenta
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Baked polenta
Baked Parmesan Polenta
INGREDIENTS

Olive oil, to grease
1.5L (6 cups) water
2 chicken stock cubes
220g (1 1/4 cups) instant polenta
40g (1/2 cup) finely grated parmesan
20g butter
2 tablespoons olive oil
30g (1/3 cup) finely grated parmesan, extra

Dish preparation

Brush a 16 x 26cm (base measurement) slice pan with oil to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
Place the water and stock cubes in a large saucepan over medium-high heat. Bring to the boil. Gradually add the polenta in a thin steady stream, whisking constantly, until combined. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until the mixture thickens and the polenta is soft.
Remove from heat and stir in the parmesan and butter. Pour the mixture into the prepared pan and smooth the surface. Set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours or overnight to set.
Preheat oven to 200°C. Line the base of a large roasting pan with non-stick baking paper. Cut the polenta into 12 equal portions. Place, in a single layer, in the lined pan. Drizzle over the oil and sprinkle with the extra parmesan. Bake in oven for 15 minutes or until puffed and golden. Serve.

polentasalsiccie
Polenta with sausage
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polentasalsiccie
Polenta with sausage
INGREDIENTS

1 Shallot
Extra virgin olive oil
100g sausage
white wine half cup
2 sticks rosemary
5 cups Tomato puree
salt
300g instant polenta
1,5 L water
salt
butter
50 g parmesan cheese


Dish preparation

Fry low heat in a pan the cutted shallot with olive oil, add the sausage cutted into pieces 3-4 cm, simmer with white wine until faded, then add tomato puree, salt and rosemary. Cook unti the sausage is ready.
Boil the water, add the polenta instant flour and cook until stiff. Pour the cooked polenta into a round mould and leave to cool down for one hour.
Take the polenta out of the mould and put into the oven- grill for few minutes to warm, adding on top parmesan cheese , the sausages with the sauce.

cous-cous-pesce19051
Cous Cous fish
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cous-cous-pesce19051
Cous Cous fish
INGREDIENTS

500g istant cous cous
1,5 Kg mix of fish for soup
fresh parsley
1 garlic glove
2 carrots
1 onion
150 ml extra virgin olive oil
red chily pepper powder
60 g pealed almonds
salt and pepper

Dish preparation

Wash and cut the vegetables, cut onion and garlic. Heat almonds in the oven until toast, then cut them. Boil the tomatoes into hot water to peal and take out the seeds and the water inside. Clean the fish and cut into fillet, Put the heads and tails into a pan with 1 liter water together with carrots and half onion and boil a while.
In the another pan add olive oil, parsley, garlic and half onion. Make it brown. Add the tomatoes into pieces and cook for few minutes, add the fillets, the red pepper, salt and cover with the broth. Cook for 15 minutes. Drain the fish and set aside. Filter the broth and boil to reduce. Cook the cous cous into a pan with 300 ml water, 2 tablespoon of olive oil and salt. Boil and take out of the flame. Stir and leave aside to blow for few minutes. Put the cous cous in a plate, add few tablespoon of fish broth,
add the almonds and stir. Then add the fish at the end and pour the remainig fish broth and lease some aside on the table to add if wished.

Cous-Cous-vegetariano1
Cous Cous vegetable mix
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Cous-Cous-vegetariano1
Cous Cous vegetable mix
INGREDIENTS

300 g cous cous
200 g cutted meat
1 white onion, 1 garlic glove
2 basil leaves, 2 zucchine
2 tomatoes, 1 carrot
3 tablespoons pealed almonds
1 glass of white wine, 1/2 glass of Rhum
1 pinch of chili pepper powder, chives
salt and pepper


Dish preparation

Wash the vegetables and cut to cubes zucchine, carrots and tomatoes.
Put 4 spoons of olive oil into a big pan , add onion cutted and garlic. Make it gold and add basil leaves and then take out them. Add the tomatoes, carrots, zucchine and add the wine.

Spaghetti salmone e vodka
Spaghetti salmon and vodka
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Spaghetti salmone e vodka
Spaghetti salmon and vodka
INGREDIENTS

250 g of Spaghetti
• 150 g of fresh salmon
• 40 g of caviar
• 2 tablespoons of extra virgin olive oil
• 1 shallot, finely chopped
• 1/2 cup of vodka
• 1/2 cup of cream
• 2 tablespoons of chopped chives
• salt and pepper

Dish preparation

Brown the shallots in oil over medium heat, add the diced salmon, a little salt and pepper..
When everything is browned, pour the vodka, flame to remove alcohol, add the cream. Cook for 1 minute and remove from heat.
Cook the Spaghetti in salted water, drain and when still damp stir with the sauce, adding the chives.
Serve immediately into 4 soup plates and add the caviar on top.

Linguine, pomodori.acciughe
Linguine cherry tomatoes, sardines
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Linguine, pomodori.acciughe
Linguine cherry tomatoes, sardines
INGREDIENTS

320 g of Linguine
• 4 dried sardines
• 2 dl of olive oil
• 2 clove of garlic
• 4 tablespoons of grated parsley
• 4 tablespoons of breadcrumbs dried in oven
• 24 cherry tomatoes
• pepper

Dish preparation

lean and bone the dried sardines and then cut the fillets obtained into cubes.
Lightly fry the oil with two cloves of garlic that are then to be removed, add the parsley and the sardine cubes; fry for about 30 seconds, add the cherry tomatoes, previously peeled, taking care not to break them.
Cook the Linguine in salted water, drain and add them to the sauce, gently stir adding the breadcrumbs and even a little oil and pepper. Serve immediately.

Penne with parmeggiano with truffle
Penne parmesan and truffle
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Penne with parmeggiano with truffle
Penne parmesan and truffle
INGREDIENTS

• 250 g of Penne Lisce
• 150 g of grated Parmigiano cheese
• 50 g of butter
• a little salt and pepper
• 50 g of black truffle

Dish preparation

While the Penne are cooking, melt the butter in a pan, without frying. Drain the pasta and pour it into the pan of hot butter.
Remove from heat, add the Parmigiano, a pinch of salt and pepper, and stir quickly until obtaining a cream.
Serve immediately after having garnished with truffle sliced with a mandolin slicer.

Fusilli alle cozze e pomodori
FUSILLI SHELLFISH, TOMATO AND GINGER
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Fusilli alle cozze e pomodori
FUSILLI SHELLFISH, TOMATO AND GINGER
INGREDIENTS

• 200 g of Fusilli
• 3 dl of extra virgin olive oil
• 4 red tomatoes
• 500 g of mussels
• 500 g of clams
• 300 gr of julienned calamari
• 1 clove of garlic
• 50 g of sugar
• 50 g of table salt
• 16 basil leaves
• 50 g of fresh ginger root
• 1/2 litre of white wine
• 2 tablespoons of cornstarch
• 30 g of butter

Dish preparation

Peel the tomatoes and scoop out their pulp, place them on a baking tin, cover with a solution of salt and sugar in equal amount and bake in oven at 80° for 2 hours.
Let mussels and clams open over fire with oil and garlic, then shell them and strain the sauce.
Stir-fry chopped ginger in a little oil, add the white wine, let evaporate to half, add the mussels sauce and cook for a couple of minutes. Adjust the density with the cornstarch dissolved in a little water, remove from heat and strain. Add the butter and whip with a whisk.
Cut into julienne the basil and let it brown in oil, add the raw squid, the shellfish, the tomatoes cut into julienne; stir for a few moments with a little salt and pepper. Sprinkle with a tablespoon of ginger sauce.
Cook the Fusilli, drain and mix them with the fish sauce. Garnish, if desired, with some fried basil leaf and serve.

CousCoustomatoes
Cuos Cous Tomatoes and mint
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CousCoustomatoes
Cuos Cous Tomatoes and mint
INGREDIENTS

3 cups (about 1 1/2 pints) cherry or grape tomatoes, halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
3 teaspoons salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved

Dish preparation

Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Put the couscous into a large bowl. Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

Courtesy of: foodnetwork.com

Spaghetti alla norma
Spaghetti Norma
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Spaghetti alla norma
Spaghetti Norma
INGREDIENTS

For 5 people
N.2 cloves garlic
n.1 bunch basil
250 g eggplants
250 ml extra virgin olive oil
400 gr cherry tomatoes semidry
120 gr ricotta salted
Q.B pepper
Q.B salt
500 gr spaghetti

Dish preparation

The pasta is usually a first course of sicilian origin: a specialty of Catania paid homage to the finest work of the famous composer Vincenzo Catania Bellini: Norma.
This tasty pasta dish, covered with slices of fried effplant and topped with tomato, basil and ricotta salata, contains various flavors of the beautiful Sicily. the pasta is usually a dish prepared with a few simple ingrediets that must therefore be of the highest quality wash and trim eggplant, then cut into slices 4 mm thick vertical slice cut horizontally even some that will be used to garnish the end. Put them in a colander gradually sprinkling of coarse salt, then cover with a plate and place the weight above them: let them bleed for half an hour. Meanwhile prepare the tomato sauce in a pan put the garlic to brown with the oil, add the peeled tomatoes cook in low heat until it pulping, then pass them through a seive and put everything on the fire to thicken, and once the heat, add half the fresh basil leaves rinse the eggplant under cold running water, then dry thoroughly with a clean cloth and them fry them in olive oil is hot but not boiling, until golden brown transfer the eggplant on paper towels from kitchen to lose the excess oil. While pasta is cooking, cut fried eggpalnt in stripes (all but the longest that the slices will be used to decorate the plates).
Transfer lists of eggpalnt in a pan with a tablespoon of tomato sauce and when the pasta is al dente, drain and add to sauce in pan, saute a minute and then covering it serve the pasta with the remaining tomato sauce, some whole slice of eggplant, the ricotta cheese, grated, and the remaining fresh basil leaves.

Zuppa pomodori e borlotti
Tomato & borlotti bean soup
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Zuppa pomodori e borlotti
Tomato & borlotti bean soup
INGREDIENTS

1 x 400g can BORLOTTI, rinsed, drained
1 tablespoon extra virgin olive oil
1 brown onion, coarsely chopped
2 celery sticks, ends trimmed, thinly sliced
1 carrot, peeled, finely chopped
2 garlic cloves, crushed
1 x 400g can diced Italian tomatoes
1L (4 cups) vegetable stock
1/3 cup chopped fresh continental parsley
4 wholegrain bread rolls, to serve

Dish preparation

Heat the oil in a large saucepan over medium-low heat. Add the onion, celery and carrot and cook, stirring occasionally, for 7 minutes or until the onion is soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the tomato and stock and bring to the boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Stir in the beans and cook for 2 minutes or until heated through. Season with salt and pepper.
Ladle the soup among serving bowls. Sprinkle with parsley and serve immediately with the bread rolls.

Borlotti beans salad
Borlotti beans warm salad
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Borlotti beans salad
Borlotti beans warm salad
INGREDIENTS

400g can borlotti beans, rinsed and drained
2 tablespoons olive oil
1 large onion, finely chopped
1 carrot, finely diced
1 zucchini, finely diced
100g reduced-fat fetta, crumbled
1/2 cup walnuts, roughly chopped
1/2 cup fresh flat-leaf parsley, finely chopped
juice of 1 lemon

Dish preparation

Heat 1 tablespoon of oil in a large frying pan over medium heat. Add onion and carrot. Cook for 3 to 4 minutes, stirring occasionally, until tender. Add zucchini. Cook for a further 1 to 2 minutes.
Add borlotti beans and cook for 5 to 7 minutes, stirring. Remove from heat and fold through fetta, walnuts and parsley. Season with salt and pepper.
Drizzle with remaining oil and lemon juice. Mix well and serve.

Fagioli Cannellini al prosciutto
Cannellini beans with prosciutto
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Fagioli Cannellini al prosciutto
Cannellini beans with prosciutto
INGREDIENTS

2 x 400g cans cannellini beans
2 teaspoons olive oil
3 schalots, peeled, sliced
4 slices prosciutto, chopped
3 garlic cloves, crushed
1/4 cup dry white wine
2 teaspoons fresh thyme leaves
1 dried bay leaf

Dish preparation

Heat oil in a frying pan over medium-high heat. Add schalot. Cook, stirring, for 2 minutes or until softened. Add prosciutto and garlic. Cook, stirring, for 3 minutes or until prosciutto has browned. Add wine. Cook for 1 minute or until reduced by half.
Add beans, thyme, bay leaf and cream. Bring to a simmer. Reduce heat to medium-low. Simmer for 2 to 3 minutes or until heated through. Remove bay leaf. Season with salt and pepper. Serve.

pesto
Pesto pasta
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pesto
Pesto pasta
INGREDIENTS

For 4 people
400 g Fusilli pasta
1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove, crushed
2 tablespoons grated parmesan cheese
1 tablespoon grated pecorino romano cheese
1/4 cup extra-virgin olive oil
Shaved parmesan cheese, to serve

Dish preparation

Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
Add pesto to pasta. Toss to combine. Serve

Fettucine boscaiola
Fettuccine boscaiola
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Fettucine boscaiola
Fettuccine boscaiola
INGREDIENTS

400g fettuccine pasta
250g rindless bacon rashers, thinly sliced
40g butter
400g cup mushrooms, thinly sliced
5 shallots, ends trimmed, thinly sliced
425ml pouring cream
30g (1/3 cup) shredded parmesan
30g (1/3 cup) shredded romano
Parmesan (optional), extra, to serve

Dish preparation

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate.
Heat the butter in the frying pan. Add the mushroom and cook, stirring often, for 5 minutes or until tender and the liquid has reduced.
Add the pale section of the shallot and stir to combine. Stir in the bacon and cream. Simmer for 6-7 minutes or until the mixture thickens slightly. Add the parmesan and romano, and stir until well combined.
Add the pasta and green section of the shallot to the sauce. Season with salt and pepper and toss until well combined. Divide the pasta among serving dishes. Top with extra parmesan.

Tortiglioni.pesto.gamberetti
Tortiglioni pesto and pawns
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Tortiglioni.pesto.gamberetti
Tortiglioni pesto and pawns
INGREDIENTS

400 g tortiglioni
500g cooked cocktail prawns
1 bunch basil, leaves only
2 shallots, trimmed, chopped
1 long green chilli, chopped
2 tablespoons extra virgin olive oil
finely grated zest and juice of 1 lemon
1/3 cup (25g) grated parmesan
Sea salt & freshly ground black pepper, to taste

Dish preparation

Cook pasta in large pan of salted boiling water until almost tender. Add prawns to pan for last minute of the pasta's cooking time to heat through. Drain prawns and pasta well. Meanwhile blend or process basil, shallots, chilli, oil, lemon zest and juice and parmesan until smooth, season to taste. Place pesto mixture into a large serving bowl. Add pasta and prawns and toss until well combined. Serve immediately.

Tomato_Bruschetta
Bruschetta
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Tomato_Bruschetta
Bruschetta
INGREDIENTS

1 small woodfired loaf, sliced
1/3 cup (80ml) extra virgin olive oil
4 vine-ripened tomatoes, diced
2 garlic cloves, crushed
2 tablespoons finely chopped basil

Dish preparation

Preheat a chargrill or grill over high heat and brush the bread slices on both sides with 3 tablespoons (60ml) of the extra virgin olive oil.
When the grill is hot, toast the bread slices (in batches if necessary) for 1-2 minutes on each side until charred and golden, then set aside.
Place the tomato in a bowl with the garlic, basil and remaining olive oil. Season well with salt and pepper and stir to combine.
When ready to serve, pile the topping onto the bread and drizzle with a little extra oil if desired.

Penne Red pesto
Red Pesto Penne with prosciutto
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Penne Red pesto
Red Pesto Penne with prosciutto
INGREDIENTS

4 slices prosciutto
75g sun-dried tomatoes (not packed in oil)
1 tablespoon toasted pine nuts
1 garlic clove, crushed
1 small tomato, roughly chopped
3/4 teaspoon dried oregano
3 teaspoons red wine vinegar
1/3 cup flat-leaf parsley leaves, chopped
1 1/2 tablespoons olive oil
400g penne pasta

Dish preparation

Preheat grill on high heat. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes each side or until crisp. Set aside to cool. Break into large pieces.
Place sun-dried tomatoes in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until soft. Drain, reserving 1 tablespoon liquid. Roughly chop tomatoes. Place in a food processor with pine nuts and garlic. Process until finely chopped. Add fresh tomato, oregano, vinegar, half the parsley and reserved liquid. Process until smooth. Add oil and process until combined. Season with pepper.
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain, reserving 1/2 cup cooking water. Return pasta to pan over low heat. Stir in pesto and enough cooking water so that pesto coats the pasta. Add remaining parsley. Season with pepper. Top with prosciutto and serve.

Spaghetti pancetta e funghi
Spaghetti mushroom and bacon
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Spaghetti pancetta e funghi
Spaghetti mushroom and bacon
INGREDIENTS

400g spaghetti pasta
1/4 cup olive oil
400g cup mushrooms, chopped
8 slices (75g) pancetta, chopped
3 eggs
1/4 cup flat-leaf parsley leaves, chopped
50g parmesan cheese, finely grated

Dish preparation

Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and pancetta. Cook, stirring occasionally, for 6 minutes or until pancetta is crisp.
Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined. Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set.
Remove from heat. Add parmesan. Season with salt and pepper. Serve.

pasta amatriciana
Pasta Amatriciana
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pasta amatriciana
Pasta Amatriciana
INGREDIENTS

1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 x 400g cans diced tomatoes
1/4 cup finely chopped fresh parsley
8 slices (125g) prosciutto, chopped
1 small red chilli, finely chopped
1/4 cup finely chopped fresh flat-leaf parsley leaves
Cooked rigatoni pasta and thinly sliced chilli, to serve

Dish preparation

Heat oil in a saucepan over medium heat. Add onion, prosciutto/guanciale, chilli flakes and garlic.
Cook, stirring occasionally, for 5 minutes or until onion has softened.
Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low.
Cook and stir for 10 to 15 minutes or until sauce has thickened slightly. Add parsley. Stir to combine.
Serve with rigatoni, topped with chilli.

Penne peperoni e acciughe
Penne pepper anchovies
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Penne peperoni e acciughe
Penne pepper anchovies
How it's good to eat pasta with fresh vegetables ?
INGREDIENTS

400 g Penne rigate
4 spoons extra virgin olive oil
1/2 onion
3 anchovies in oil
2 red peppers
300 g San Marzano fresh tomatoes or peeled
parsley
salt

Dish preparation

Fusilli tricolore
Tri color fusilli cold
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Fusilli tricolore
Tri color fusilli cold
Cold dish , refresh hot summer
INGREDIENTS

Four 4 people

250 g fusilli
half melon
1 thick slice ham 100 g
rocket
1 lemon
extra virgin olive oil
salt

Dish preparation

Cook fusilli in boiling salted water, drain when still al dente. Pour with a bit of olive oil and leave it to cool down.
Then prepare the vegetables and fruit. Cut the melon, clean from seeds and cut into cubes. Cut the ham into slices. Wah the rocket, dry and tear into pieces by hand.
In a bowl, pour olive oil, add the lemon juice, salt, pepper and mix.
Put the pasta in a large bowl, add ham, melon, rocket and then put the lemon sauce, mix and serve.

sedani-con-pomodori-secchi-e-tonno-origwm
Sedani dry tomatoes, tuna
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sedani-con-pomodori-secchi-e-tonno-origwm
Sedani dry tomatoes, tuna
Tasty dish, ingredients for 4 people
INGREDIENTS

400 g pasta sedani or others
50 g dry tomatoes,
250 g tuna in olive oil,
1 chili red pepper ,
30 g di capers,
1 garlic cloves,
50 g black olives,
extra virgin olive oil

Dish preparation

Heat the olive oil with garlic clove for few minutes, cut into pieces the dry tomatoes , add into the pan with oil. After one minutes add also the capers. To keep soft the sauce, add some hot water taken from pasta pan. Then add the tuna into the pan and cook for few minutes. Take off the garlic and add the black olives.
Leave on the fire for few minutes, then add the pasta when cooked and serve.

tagliatelle-ai-funghi-porcini
Tagliatelle ai porcini
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tagliatelle-ai-funghi-porcini
Tagliatelle ai porcini
INGREDIENTS

360 g tagliatelle egg pasta
2 jars 120g Porcini Mushroom Trifolati Galfré
salt

Dish preparation

Cook tagliatelle in salted boiling water. Pour porcini mushroom in a pan to heat for few minutes. Darin the pasta and put in the pan with mushroom.
Mix for two minutes and serve.

risotto-ai-funghi-porcini
Risotto Funghi Porcini
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risotto-ai-funghi-porcini
Risotto Funghi Porcini
INGREDIENTS

360 g Rice arborio
20 g Dry porcini Galfré
vegetable broth
1 onion
Extra virgin olive oil
salt

Dish preparation

Put the dry porcini in a cup of warm water for 15 minutes. Cut the onion and put in a pan with extra virgin olive oil.
Take off the water the porcini, squeeze softly and cut into pieces. Add the porcini to onion and cook few minutes.
Add the rice, mix few minutes and add vegetable broth little by little and mix sometimes until the rice is cooked.
Add also the water left in the cup from porcini.
Add salt to adjust taste, cook for 15 minutes,

polpette-ai-funghi-porcini
Meat balls Porcini
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polpette-ai-funghi-porcini
Meat balls Porcini
INGREDIENTS

Dish preparation

gelato e fragole all'aceto balsamico
Ice Cream ,strawberry,balsamic
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gelato e fragole all'aceto balsamico
Ice Cream ,strawberry,balsamic
Classic balsamic delicous dessert
INGREDIENTS

Ice Cream
Strawberries
Balsamic Vinegar

Dish preparation

Wash the strawberries and cut in two slices, put ice cream on the plate, add the strawaberry
and pour the balsamic on top.

filetto all'ABTM
Beef Fillet with balsamic
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filetto all'ABTM
Beef Fillet with balsamic
INGREDIENTS

4 beef fillets of 250g each
50 ml balsamic vinegar of Modena
flour
salt
pepper

Dish preparation

Pour the extra virgin olive oil in anti stick pan. Flour the fillets in both sides and put in pan with heated oil.
Brase the meat well in order to the create crust around to preserve the integrity of the inner fillet.
When fillets are cooked enough, add salt, pepper and balsamic vinegar and leave it evaporate.
Serve the fillets in single plates with the sauce versata sopra ancora calda.

penne-rucola-prosciutto-120521112202
Penne with rocket and Parma ham
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penne-rucola-prosciutto-120521112202
Penne with rocket and Parma ham
INGREDIENTS

400 g Penne Rigate
8 slices of Prosciutto Parma Ham
2 spoons of extra virgin olive oil
2 spoons of balsamic vinegar Modena
100 g rocket
salt and pepper

Dish preparation

Put the Prosciutto Parma ham in the heated grill for 3-4 minutes to have it crispy, take out the grill
and leave apart to cool. Cook the pasta in boiling salted water, drain when ready.
Add the olive oil, the balsamic vinegar, the rocket, salt and pepper.
Serve into single plates / bowls adding crispy prosciutto cutted into pieces on top.
Add parmesan cheese if wished.

Involtini proscitto.balsamico
Involtini ham and balsamic vinegar
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Involtini proscitto.balsamico
Involtini ham and balsamic vinegar
INGREDIENTS

100 g Cooked ham
100 g Cream cheese
Rocket herb
250 ml balsamic vinegar cream

Dish preparation

Mix the cream cheese In a bowlwith some cutted leaves of rocket. Put the mixed cream in each slice of ham, roll them and put into a plate
where you lay some leaves of rocket. Pour the balsamic cream on top for decoration.

black.mary
Cocktail Black Mary
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black.mary
Cocktail Black Mary
INGREDIENTS

4 cl Vodka
2 cl. bluebarries
1 cl. balsamic vinegar
1 sugar cube
three drops blueberry essence

Dish preparation

Crush the bluebarrey with the vodka in the boston shaker. add the sugar cube, ice and remaining ingredient.
Shake, filter and serve with blueberry decoration.

Verdenero
Cocktail Verdenero GreenBlack
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Verdenero
Cocktail Verdenero GreenBlack
INGREDIENTS

50 G CELERY STALK
6 CL BALAMIC VINEGAR
SOME GROUND OF GREEN PEPPER

Dish preparation

Pour the Vermouth in a chilled old fashioned filled with ice, add balsamic vinegar and green pepper. Mix with a stirrer and pour into glass. Add celery stalk as decoration.

risotto-al-barolo
RISOTTO WITH BAROLO
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risotto-al-barolo
RISOTTO WITH BAROLO
INGREDIENTS

 300g Arborio rice
 500 ml of aged Barolo wine
 500 ml meat broth
 50 g grated parmesan cheese
 1 onion
 100 g butter
 Salt and pepper

Dish preparation

Chop the onion very fine, put it to fry in a pan with a spoon butter until lightly dried, then add the rice , let it toast for a few minutes, stirring carefully with a wooden spoon, then add the wine a little at a time. Let it evaporate and pull the rice cooking, adding broth as they dry. Season with salt and cooked, add a knob of butter, grated Parmesan cheese and enjoy a little 'pepper. Stir for mix well and serve hot.

olive-frittata-mozzarelline
OMELETTE WITH OLIVES AND MOZZARELLA
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olive-frittata-mozzarelline
OMELETTE WITH OLIVES AND MOZZARELLA
INGREDIENTS

10 eggs
500 g zucchini
100 g Black olives
160 g cherry mozzarella cheese
50 g parmesan cheese
2 garlic clove
Extra virgin olive oil

Dish preparation

Take off the bone from the olive and mince them. Wash the zucchines, clean and grate with a grater big holes. You peel the cloves of garlic and do you them in a frying pan with 4 spoons of oil. You add the zucchines and a taking of salt and you cook to tall flame for 2-3 minutes. Until the cooking water is dry.
Beat the eggs with a fork, add the parmesan cheese, the olives, zucchine, salt and pepper.
Heat 3 spoons of olive oil in a pan , put the egg compost and add the cherry mozzarelline cheese in order to deep them into the omelet. Cook for 3 minutes per side.

crostini
Crostini olive and cheese
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crostini
Crostini olive and cheese
INGREDIENTS

8 slices of white Pan bread.
8 small slices of cheese
1 jar of green Olives Pate.
200 gr. pitted green Olives in brine

Dish preparation

Cut the slices of bread with a round stamp in order toobtain 8 disks on which you spread the green olive pate.Cut the slices of cheese with a smaller cutter (can be a different shape, see picture) and place them on the bread. Cut the olives in rings to garnish, place under grill for a few minutes to toast lightly then arrange on a plate putting some olives in the centre.

olive-acciughe-capperi-bavette
Linguine anchovy, caper, olive
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olive-acciughe-capperi-bavette
Linguine anchovy, caper, olive
INGREDIENTS

350 g Linguine pasta
50 g Capers
50 g Anchovies in salt
50 g Black olives without bone
2 cloves garlic
5 spoons of extra virgin olive oil
Parsley
Salt and pepper

Dish preparation

Wash the salt out of the anchovies, bone them, and cut them in pieces. Wash the parsley, squeeze it and mince it thinly. Have the garlic browned in the oil; add the capers , the olives, two spoons of water and the parsely. Cook for 4-5 minutes. Once you turn off the fire, add anchovies and mix until melted.
Cook the pasta in boiling salted water, drain and serve with the sauce and the parsley.

D
Tiramisù with strawberries
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D
Tiramisù with strawberries
INGREDIENTS

150 gr. mascarpone cheese
80 gr. sugar
200 gr. strawberry
2 egg white
100 gr. ladyfingers
some chopped strawberry as decoration
some grinded pistachio as decoration

Dish preparation

Wash accurately strawberries and blend them.
Immerse the ladyfingers in half strawberry juice and put in a baking tray.
Stir mascarpone cheese, sugar and remaining strawberry juice. Beat until stiff egg whites with a little of salt and add them to mascarpone cream.
Pour this cream over the ladyfingers and then the remaining strawberry juice.
Repeat these operations until ladyfingers finish and decorate the surface with chopped strawberries and grinded pistachios.
Put this dessert in the fridge for about 2 hours.
You can prepare mini portions of this dessert in glasses.

Tiramisu
Tiramisù
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Tiramisu
Tiramisù
Classic recepie
INGREDIENTS

6 EGGS
MASCARPONE CHEESE 500G
LADYFINGERS 400G
SUGAR 120 G
COFFEE : ENOUGH TO DIP THE LADYFINGERS
COCOA POWDER TO DUST TIRAMISU
CHOCOLATE CHIPS FOR FINAL DECORATION

Dish preparation

To get ready the tiramisù, divide the eggwhites from yolk , add half of the sugar to the yolks and beat eletric whisk . Then add the mascarpone to the composed to be foamy and creamy. Then prepare the egg white and beat until still with an electric whisk, and when will be semimontati add the other half of the sugar to rain and continued to ascend finchè will be not at snow quite service. until stiff with A time that the eggwhites will be ascended to the perfection you it it to the composed one of them, sugar and mascarpone. Fairies this operation delicately, blending from the low one towards the high, with a spoon so as to not to dismantle the eggwhites. You arrange a spoon of cream above the Savoyards, leveled the cream and covered with another layer of Savoyards soaked in the coffee if the first have arranged them vertically, these last you it it horizontally (and vice versa), leveled well and spolverizzate with the bitter cocoa in dust. If it want it be able to sprinkle the surface of the cupping glass with some curl of chocolate. You put back in refrigerator for some now to make to compact the sweet and... good appetite!

Fusilli with cheese
Fusilli with cheese
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Fusilli with cheese
Fusilli with cheese
Fusilli with cheese - Very delicate and tasty
INGREDIENTS

Dish preparation

1. Cut Gorgonzola, Fontina, Gruyère and half the Parmigiano-Reggiano into small pieces

2. Grate the remaining half of the Parmigiano

3. Melt butter in a pan over low heat and keep warm

4. Boil pasta according to package instructions

5. Drain and mix with cheese pieces, half of the melted butter and half of the grated Parmigiano

6. Divide this pasta among the plates and sprinkle the remaining grated Parmigiano and butter

7. Serve immediately, so that the cheeses will not have melted completely

penne con sugo olive e capperi
Penne with olives and capers
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penne con sugo olive e capperi
Penne with olives and capers
INGREDIENTS

- 400 g Penne Rigate
- 4 ripe tomatoes
- 1/4 onion
- few cappers
- few black and green olives destoned
- salt
- sugar
- 3 spoon extra virgin olive oil
- fresh parsley

Dish preparation

Wash and cut tomatoes grossly. Cut onion in thin slices and put them in a pan over low heat with oil.
When onion will be lightly browned, add pieces of tomatoes, olives, capers, salt and a pinch of sugar. Cook sauce for 10 minutes at least.
Cook pasta in boiling salted water for the time indicated on the pack. Drain and put the pasta on the pan with the sauce.
Add fresh parsley at the end. Serve with grated cheese.

penne
Penne all’arrabbiata
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penne
Penne all’arrabbiata
INGREDIENTS

 400g Penne rigate
 SUACE:
 2 garlic cloves
 100 g grated pecorino romano cheese
 3-4 spoons parsley
 4 spoons extra virgin olive oil
 2 whole peperoncino (or in poweder)
 400 g fresh tomatoes (or in can peeled tomatoes)

Dish preparation

Wash the tomatoes and take out the white inner stalks. Boil for a few minutes in boiling water to peel tomatoes. Remove the skin from the tomatoes and cut, removing the seeds, cut in cubes. Heat the oil in a pan and fry well the two garlic (whole or crushed, depending on your taste) and add the chopped chilli. (Be careful because the fried garlic can lead to bad results if the cooking is too long or strong fire). At this point add the tomatoes and cook the sauce for 5 minutes until the tomatoes are soft, and finally add salt. Meanwhile, cook the pasta in boiling salted water according to the minutes shown in the box. Drain and add it directly into the pan with the sauce. Add a handful of chopped fresh parsley and cook in the pan for another minute. Serve with a sprinkling of grated pecorino cheese.

Spaghetti alla carbonara
Pasta alla carbonara
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Spaghetti alla carbonara
Pasta alla carbonara
Classic and tasty "carbonara" pasta
INGREDIENTS

Ingredients per 2 people
200 gr. spaghetti
140 gr. guanciale
40 gr. pecorino cheese
1 egg
1 yolk
black pepper

Dish preparation

Put the cheek lard "guanciale" in anti-stick pan without olive oil and cook slowly at low fire until the fat has become transparent. Then heat up the fire until it becomes crusty. In a bowl beat the egg, the yolk and add half of pecorino and black pepper.
Cook spaghetti in boiling salted water, when will be ready al dente drain and put into the bowl with eggs, if needed add some cooking water, then add guanciale still warm and mix softly. Put into the plates and add rest of pecorino and some black pepper.