Preparation Clean and cut vegetables in two parts; then remove the upper layer by leaving a 1 cm edge, and remove all seeds. Put vegetables on a tray covered with baking paper, add oil, salt and pepper, then put in the oven at 180° C for 25 minutes. When cooked, remove from the oven. Open…
Preparation Cheese balls: pour bread, eggs, cheese, ricotta and minced parsley in a bowl. Add salt and pepper as required and amalgamate (add extra cheese or bread in case of a too soft dough). Shape balls and fry them in hot oil, then drain and store. Ragù: in a saucepan, wilt onion in some oil,…
Preparation Place potatoes in a saucepan, cover with milk and finish with bay leaf, shallot cloves, pepper, saffron, rosemary, 1 spoon of oil and salt. Cook on a medium heat, then drain and keep them warm. Wrap the pork fillet with slices of speck and tie with a cooking twine. Heat up the grill, place…
Preparation Boil pasta in salted water, drain “al dente” and end cooking under cold water. Cut tomatoes in slices, place them in a bowl, add olives, pepper, salt and amalgamate, then finish with ventresca. Add pasta and flavor with minced parsley and grated lemon zest. Add extra ventresca and decorate with some parsley. Put pasta…
Preparation Cut datterini in two parts. Put a drizzle of oil in a pan, press and let brown the garlic clove, then add tomatoes and salt. Season with basil and cook the sauce for 10 minutes. Boil pasta in hot salted water and drain “al dente”. Put pasta in the pan with tomato sauce, add…
Preparation Cut baby tomatoes in two parts. Place clams in a saucepan on a vivid fire with a garlic clove and some parsley. Cover the saucepan until clams open, then filter the cooking liquid. Let brown the garlic clove in a saucepan with 2 spoons of oil, add tomatoes and clams cooking liquid. Add salt…
Preparation Clean the cucumber, then cut it in small cubes. Season spelt with oil. Ricotta cheese mousse: season ricotta with salt, pepper, minced parsley and lemon zest. Place some spelt over the bottom of glass jars. Place tuna with ‘nduja on top, then cucumber cubes. Put the mousse within a sac à poche, and squeeze…
Preparation For the base: pour cookie crumbles in a bowl and amalgamate with butter and jam. Pour this mixture within a Ø 18 cm ring set on a service plate and level it. Put in the fridge. For the filling: mix ricotta and spreadable cheese, then add sugar and keep on mixing. Incorporate bergamot jam…
Preparation Dough: pour the flour, yeast and salt into a bowl. Whisk the eggs and sugar as in a sponge cake, then sift and add the flour mix. Spread the mixture within a 30×40 cm tray protected by parchment and bake at 180° for 10 minutes. Take out of the oven and turn the cookie…
Preparation Soak fish-glue in cold water. In a saucepan, bring milk and cream to the boil, turn off the heat, then squeeze and melt the fish-glue. Remove saucepan from stoves and add chopped dark chocolate to the mixture, carefully stirring to allow melting, then sweeten with orange blossom honey. Leave the mixture to cool, then…