Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta

Is a gourmet proposal that combines goodness and lightness. The delicious homemade rocket pesto, the artichokes quickly blanched in acidulous lemon water and seasoned with a drizzle of extra virgin olive oil and salt, remain firm and fragrant while maintaining their nutritional virtues. Everything is enriched with stracchino and ricotta. Although they may seem like many ingredients, they blend perfectly in a harmony of flavors, while still remaining distinguishable. A simple dish to prepare, enjoyed by the whole family. It is a fresh and tasty alternative for hot summer days, ideal for a quick lunch or dinner to enjoy in the company of friends after a day at the beach. Also perfect for watching a football match cheering on your favorite team, to be enjoyed both hot and cold, and to take with you for a packed lunch. It is the queen of Made in Italy street food, a very simple preparation that, thanks to its goodness, has crossed the borders of our country and is loved all over the world. This thin bread has gone through the centuries. From a symbol of the "bread of the poor", so called because it is made with humble ingredients and within everyone's reach, it has now become a widely consumed product. Only wheat flour, lard, natural sourdough, baking soda, salt and water. The piadina is spread thick in the north, thinner in Rimini and Riccione, with many ideas for filling it: from the traditional classic, with raw ham, squacquerone and rocket, to the vegetarian version, another classic with cheese and vegetables. Now let's see what we need to make our Classic Piadina E.V.O. with Rocket Pesto, Artichokes, Stracchino and Ricotta. Ingredients 4 Piadina 150 grams of Rocket Pesto 200 grams of fresh artichokes 1/2 lemon juice 100 grams of fresh ricotta 100 grams of stracchino cheese rocket to taste salt extra virgin olive oil Ingredients for the rocket pesto 100 grams of rocket leaves 10 basil leaves 5 mint leaves 1 clove of garlic 50 grams of pine nuts 50 grams of hazelnuts 50 grams of almonds 4 tablespoons of grated pecorino cheese 4 tablespoons of grated parmesan cheese 4 tablespoons of extra virgin olive oil salt Procedure Let's proceed with the preparation of the pesto. Carefully clean the arugula, basil and mint leaves with a gentle cloth. Peel the garlic and put it in the mortar with a pinch of salt, starting to pound. Add the leaves and continue to pound until you get an intense green mixture. Add the pine nuts, almonds, hazelnuts and grated Pecorino cheese, alternating them with extra virgin olive oil. Continue pounding until you get a creamy sauce. Let's prepare the artichokes. Cut the cleaned artichokes in half, remove the "beard" and cut them into thin wedges. Put them in a bowl and season them with the juice of half a lemon, salt, extra virgin olive oil and parsley. To enjoy the Piadina to the fullest, do not use the microwave, but heat it 1 minute on each side and then fill it with a generous layer of rocket pesto. Distribute the seasoned artichokes, stracchino cheese, ricotta and a few rocket leaves. Our Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta is ready to be served.

Savory Mezzelune alla pizzaiola

Savory Mezzelune alla pizzaiola are a leavened dough proposal stuffed and baked in the oven, a sort of small, delicious calzone, perfect as a snack during the day, as a quick lunch or as an appetizer. A simple dough leavened with brewer's yeast, richly stuffed with a Mediterranean flavor with tomato, olives and fontina. We can also stuff it with spinach and mozzarella, with ham and cheese, with peppers and gorgonzola...with everything our imagination suggests. Now let's see what we need to make our Savory Mezzelune alla pizzaiola. Ingredients for the dough 400 grams of white flour warm water to taste 5 grams of pizza yeast 30 ml of extra virgin olive oil a teaspoon of granulated sugar salt Ingredients for the filling 800 grams of ripe tomatoes 1 clove of garlic extra virgin olive oil salt 200 grams of fontina cheese black olives to taste oregano to taste Procedure In the planetary mixer we put 400 grams of 00 white flour, crumble the brewer's yeast 8 grams, the teaspoon of granulated sugar and as much warm water as necessary to obtain a smooth and homogeneous dough. Add the extra virgin olive oil, 30 ml and work for another 5 minutes. Put the dough obtained in a bowl and cover with a damp cloth and let it rest until it doubles in volume. Wash the tomatoes and cut them into large pieces, put them in a pan with a drizzle of extra virgin olive oil and a clove of garlic and cook for about ten minutes. Season with salt. Take the leavened dough, roll it out with a rolling pin and create circles with a pastry cutter; inside each we put pieces of tomato, diced fontina cheese and olives without the stone; Close in a half-moon shape and place them in a pan with parchment paper, brush the surface with oil, place a tomato and oregano fillet and bake at 180 degrees for about 20 minutes. Our Salty Mezzelune alla Pizzaiola are ready to be served.

High and Soft Focaccia with Sicilian Caponata

Is a simple but tasty savoury leavened product, which contains the authentic flavours and traditions of Sicilian peasant cuisine. Its lively and spicy flavor is the essence of Sicily: genuineness and goodness to share with family and friends, in an atmosphere of pure conviviality. In Italy, focaccia is one of the most loved and appreciated baked goods by everyone, young and old. It is the ideal street food, an extremely versatile preparation that can be enjoyed sweet or savory, stuffed or plain. It boasts ancient origins and deep roots in our tradition. Each Italian region has its own typical version of focaccia, linked to popular tradition. The base is almost always the same: flour, water, salt and yeast. A dough similar but not identical to that of pizza, with a surface covered with air bubbles that retain the oil and the aromas of the ingredients with which it is seasoned. The variations, however, are many: in the processing, in the thickness (high and soft or low and crunchy), in the quantity of oil and in the seasonings. Focaccia is perfect for lunch, dinner, as an aperitif or to take with you for a lunch in the office or a trip out of town. Now let's see what we need to make our High and Soft Focaccia with Sicilian Caponata. Ingredients for the focaccia 600 grams of white flour 8 grams of brewer's yeast 1 teaspoon granulated sugar 120 ml of organic extra virgin olive oil 1 jar of Sicilian Caponata 1 Smoked Provolone Steps To prepare the focaccia, crumble the brewer's yeast in the bowl of the planetary mixer and add a teaspoon of granulated sugar. Mix well, then pour in the water and start the mixer. Add the sifted 00 flour, a little at a time. Add the extra virgin olive oil and salt, continuing to knead the dough until you get a smooth and well-strung consistency. Grease a bowl and place the dough on it. Cover with a cloth and let rise for about two hours, until doubled in volume. After the rising time, transfer the dough to the work surface and deflate it gently. Make three folds, cover with plastic wrap and let it rest for another 30 minutes. Take the dough, roll it out on a baking sheet greased with oil, cover again and let it rest for another 10 minutes. In the meantime, preheat the oven to 200°C. With the knuckles of your fingers, make the characteristic holes on the surface of the dough. Pour 1/2 glass of water mixed with 1/2 glass of oil and distribute it evenly over the focaccia. Add the Sicilian Caponata and slices of Smoked Provolone. Bake for about 18 minutes.

Tigelle, stuffed with Ricotta and Sour Tomatoes

Are delicious round scones, typical of Emilia Romagna. Perfect as an aperitif, for a Sunday brunch, a convivial lunch with the family or an informal dinner with friends, these small delicacies contain all the flavor of tradition. Also known as Crescentine, tigelle represent a gastronomic icon of the Modena Apennines. They are served hot, freshly cooked, cut horizontally in half and stuffed as desired: they are ideal both for sweet fillings, with creams, jams or fruit, and for savory fillings, with cold cuts, cheeses, meat or fish. Imagination has no limits! Originally called "crescentine", these scones come from poor peasant cuisine. Made with flour, water and salt, they were prepared by the women of the house for their husbands who took them to the fields as accompanying bread. Their simplicity and goodness immediately made them popular, so much so that they also conquered Bologna, where they took the name of "tigelle". The term "tigelle" derives from the discs used for firing, made of refractory material such as clay, clay or river stone powder. The discs, about 10-12 cm in diameter and 2 cm thick, often had a decorative motif in the shape of a flower or star, a symbol of the flower of life or the Celtic rose. During cooking, scones were placed between these red-hot discs and wrapped in chestnut leaves to prevent them from sticking. The original recipe for tigelle calls for a simple dough based on flour, baking soda, yeast, sparkling water and salt. Over time, however, many variations have arisen: among the most common we find the addition of lard, butter or granulated sugar. Now let's see what we need to make our Homemade Tigelle Stuffed with Ricotta and Sour Tomatoes. Ingredients for the tigelle 550 grams of white flour 60 grams of lard 10 grams of fresh brewer's yeast 1 teaspoon granulated sugar 200 ml sparkling water 150 ml of milk a pinch of salt Ingredients for the filling 500 grams of fresh ricotta 2 tablespoons of Parmigiano Reggiano extra virgin olive oil salt freshly ground black pepper 1 jar of Sour Tomatoes Steps Crumble the yeast in a bowl, add the granulated sugar and sparkling water, and mix until everything dissolves well. In another bowl we put the flour and salt, then add the dissolved yeast, milk and start kneading carefully. At this point, incorporate the lard in small pieces, continuing to knead the dough until you get a smooth and homogeneous dough. Transfer it to a bowl lightly brushed with oil, cover it with plastic wrap and let it rise for an hour. After the first rising, take the dough and divide it into balls. Place them on a floured work surface, cover them with a cloth and let them rise for another 30 minutes. Once ready, take the balls, give them the round shape typical of tigelle and cook them a few at a time in a non-stick pan lightly greased with extra virgin olive oil. Cook the tigelle for about two minutes on each side, until golden brown, and get ready to fill them. For the filling, mix the ricotta with a pinch of salt, freshly ground black pepper and grated cheese, until you get a homogeneous cream. Fill each tigella with the ricotta cream and add a generous dose of Sour Tomatoes. Serve immediately, still hot.

Stuffed Focaccia in a Pan with Radicchio

Is a fragrant and tasty leavened product, simple but with great taste. It is a focaccia that contains flavors and traditions of home cooking, with a lively and spicy flavor, which evokes all the characteristic aromas and scents of the Mediterranean. It is the quintessence of the simple goodness of genuine food, perfect to share with family or friends in a convivial atmosphere. Fragrant and tasty, this focaccia is ideal to serve in a buffet, as a snack, to accompany days in the open air or as an appetizer paired with cheeses and cold cuts. A recipe that everyone likes, offered in a vegetarian version, suitable for the whole family. The ingredients needed to make it are few and simple: a basic dough with flour, water, yeast, oil and salt, enriched with a tasty filling based on stewed radicchio, walnuts, a delicate béchamel in oil with soy milk and a vegetarian cheese without animal rennet. The result is a focaccia rich in vegetables, colorful and genuine, perfect not only for those who follow a vegetarian diet, but for everyone. Now let's see what we need to make our Stuffed Focaccia in a Pan with Radicchio, Walnuts and Provence. Ingredients for the focaccia dough 280 g of flour 150 ml of water 1 sachet of yeast for savory pies 40 ml of extra virgin olive oil 1 teaspoon of Provence Aromatic Herb Blend Ingredients for the filling 1 large head of radicchio 1 teaspoon of Provence Aromatic Herb Blend 1 white onion 150/200 g of vegetarian cheese without animal rennet walnuts to taste Ingredients for the béchamel sauce 500 ml of soy milk 40 ml of Extra Virgin Olive Oil 60 g of white flour salt Steps Let's start by preparing the dough: in a bowl or in the planetary mixer, combine the flour, baking powder and the Provence – Earth Waves Aromatic Herb Mixture, mix well. Add the water, the oil and start kneading with a fork. Transfer the dough to the work surface and continue to knead it vigorously for about ten minutes. Form a dough and put it in a bowl, cover with plastic wrap and let rise for 30 minutes. Let's prepare the béchamel sauce: in a saucepan, heat the oil and add the flour. Mix well with a whisk and, when the roux is golden, add the hot milk in a trickle, continuing to stir until you get a velvety sauce. Wash and peel the radicchio, then cut it into strips. In a non-stick pan, heat a drizzle of oil and add the thinly chopped white onion. Sauté the onion and, after 4-5 minutes, add the radicchio, salt and cook for another minute. Turn off the heat and let it cool, then add the radicchio to the béchamel sauce. Divide the dough into two equal parts and roll out each part with a rolling pin, forming two discs of equal size. In a pan with a diameter of 28 cm, place the first disc of dough, fill with half of the radicchio, the chopped walnut kernels, pieces of burrata and a little more radicchio and walnuts. Cover with the second disc of dough and seal the edges well to prevent it from opening during cooking. Bake the focaccia for 4 minutes on each side, covering with a lid.

Risotto with Tomato Stew

Is a complete dish proposal, a union of two dishes typical of traditional home cooking; Tasty and inviting, it is one of those dishes that can amaze your diners and that your children will surely like. A delicious risotto cooked al dente, a succulent and very soft meat to be embellished to taste with a little hot pepper for adults who like an extra touch of flavor. Now let's see what we need to make our Risotto with Tomato Stew. Ingredients for the stew 450 grams of veal or beef 1 white onion 2 carrots 1 celery stalk 1 can of tomato puree a glass of red wine 2 glasses of vegetable broth salt extra virgin olive oil sweet paprika chili to taste Ingredients for the risotto 320 grams of Arborio rice a clove of garlic 1/2 white onion salt extra virgin olive oil a knob of butter grated Grana Padano cheese 1 chili pepper if you like chopped parsley vegetable broth to taste 1 tomato wedges Steps First of all, prepare the stew and wash and peel the vegetables, cut them into cubes. Cut the beef or veal into cubes of almost equal size to have a homogeneous cooking. In a large saucepan, put a drizzle of extra virgin olive oil and the vegetables cut into cubes and brown them for a few minutes; Add the diced meat and cook over low heat for 5 minutes, then deglaze with red wine. After the indicated time, add the can of tomato (preferably pulp, peeled or pureed) season with salt, a pinch of sweet paprika (if you like chilli) and cover with two glasses of vegetable broth. Put the lid on and continue cooking over low heat for an hour / an hour and a half. After an hour, put a drizzle of oil in a pot, a clove of garlic and half a finely chopped onion; Continue by adding the rice, toast it and add the vegetable broth a little at a time. Bring our risotto to three quarters of the way through cooking, add the stew and finish cooking. Stir in a knob of butter, grated Grana Padano, parsley or chili pepper in small pieces to taste. Serve with tomato cut into wedges, serve hot. Our Risotto with Tomato Stew is ready to be served.

Cannelloni with Cotechino Ragout

Are a rich and enveloping first course, which combines comfort food with refinement. This recipe is an original and creative proposal, perfect for a festive menu: it is fresh pasta cannelloni filled with a full-bodied sauce with a strong taste based on cotechino, wrapped in a velvety béchamel sauce and embellished with Toma Piemontese, a cheese with a sweet and pleasant flavor, with delicate slightly salty and acidulous notes. Finally, everything is au gratin in the oven, obtaining a golden and irresistibly crunchy crust. In this version, the filling starts with a classic ragout prepared with a sauté of onion, celery and carrots, to which is added cooked and knife-chopped cotechino. Everything is blended with red wine, enriched with tomato sauce and an inevitable touch of chilli. Like many traditional recipes, it requires slow cooking, but believe me, it's really worth it! This dish is inspired by the classic Bolognese meat cannelloni, a symbol of the Emilian tradition, together with lasagna and tortellini, cornerstones of Emilian cuisine made with fresh egg pasta, minced meat and béchamel sauce. Now let's see what we need to make our Cannelloni with Cotechino Ragout. Ingredients for the puff pastry 400 grams of white flour 4 eggs a pinch of salt Ingredients for the béchamel sauce 1 liter of milk 100 grams of Butter + a tablespoon for browning the cannelloni 120 grams of white flour salt nutmeg Ingredients for the tomato sauce 1 kg of ripe tomatoes an onion 2 carrots a celery stalk basil leaves 1 clove of garlic You will also need 1 precooked cotechino weighing 500 grams Mixed for sautéing: 1 celery stalk, 2 carrots, 1 onion 1 sprig of rosemary salt EVTRA virgin olive oil Toma Piemontese Steps Let's prepare the tomato sauce: wash the ripe tomatoes well under running water, cut them into cubes and put them in a pot together with the carrots, a large onion (or two small ones) and a celery stick cut into small pieces. Let's bring everything to the fire. Cook over low heat for about an hour, then, with an immersion blender, reduce the mixture to a puree. Now let's move on to the preparation of the béchamel sauce. In a saucepan, put the butter and bring to the heat to melt. Add the 120 grams of white flour and mix with a whisk, taking care to avoid lumps. When our roux turns golden, add the previously heated milk, pouring it slowly and stirring constantly, until you get a velvety sauce. Now let's move on to the preparation of the pasta. In the planetary mixer, put 400 grams of 00 white flour, 4 eggs and a pinch of salt, then start kneading. Knead the dough until it has a smooth and homogeneous consistency, then transfer it to the work table, cover with an upside-down bowl and let it rest for 30 minutes. After the resting time, roll out the dough into a thin sheet and cut it into rectangles. Blanch them in boiling salted water for a minute, then cool them by spreading them on a cloth. Now let's prepare the meat sauce. Let's start by cooking the precooked cotechino: immerse the vacuum bag in cold water and, from the moment it boils, cook it for the time indicated on the package. When the cotechino is ready, remove it from the package, remove the casing and cut it into thin slices with a knife. Wash and peel the vegetables, then cut them into thin cubes. In a large saucepan, put a drizzle of extra virgin olive oil, add the vegetables and a sprig of rosemary, and let it flavor. Add the cotechino, deglaze with a glass of red wine and, when the wine has evaporated, add the tomato puree. Season with salt and, if you like, black pepper. Cover with a lid and cook over low heat. (As with any ragù, the goodness depends on the cooking time: the longer it is, the tastier the ragù will be; indicatively, an hour of cooking is ideal). Take a rectangle of lasagna dough and stuff it with our meat sauce. Add a few pieces of Toma Piemontese, roll up and arrange the cannelloni in a baking dish. On the base of the baking dish, pour a drizzle of béchamel sauce, add a few more flakes of Toma Piemontese and a little tomato sauce. Proceed like this until you run out of ingredients. Sprinkle the surface with Grana Padano, another Toma Piemontese and a few flakes of butter. Bake at 180°C until golden brown. Our Cannelloni with Cotechino Ragout and Toma Piemontese are ready to be served!

Tomato Flan on Pecorino Cream

Are a fresh and fragrant vegetarian proposal, perfect as a main course or single-portion appetizer. A simple but refined preparation, ideal for the Christmas holidays and other important occasions. A dish that recalls the genuine flavors of home cooking, perfect for a lunch or dinner with an informal but well-kept atmosphere. This is a nice, colorful and creative idea to open Christmas lunch with elegance, offering a delicious appetizer that will win over your guests. This feast, deeply felt both from a religious and cultural point of view, is lived with joy and anticipation. We are already looking forward to the dishes of New Year's Eve and New Year's Eve, because for us Italians, good food is not only nourishment, but also a symbol of conviviality and tradition. The holiday season brings with it a rich variety of flavors and recipes passed down from generation to generation, making each table unique and special. Now let's see what we need to make our Tomato Flan on Pecorino Cream. Ingredients for the flans 1 kilo of ripe tomatoes 6 sheets of isinglass 1 spring onion 1 white onion a few drops of balsamic vinegar a few basil leaves 1 lemon juice salt to taste extra virgin olive oil For the pecorino cream 30 grams of butter 30 grams of white flour 250 ml fresh milk 130 grams of Pecorino cheese Steps Let's start by softening the gelatin sheets in cold water. In a pan, heat a drizzle of extra virgin olive oil, add the finely chopped white onion and spring onion and let it fry gently. Add the washed, peeled and chopped tomatoes, together with a few basil leaves for an aromatic touch (alternatively, you can use thyme). Season with salt and pepper to taste, then cook over medium heat for about 30 minutes. Once cooked, blend everything with an immersion blender, put the sauce back on the heat and let it thicken. Once ready, turn off the heat, wait a few minutes, then incorporate the softened gelatin, a few drops of balsamic vinegar and filtered lemon juice. Pour the mixture into single-serving molds and let it cool in the refrigerator for a few hours. Now let's move on to the pecorino cream. In a saucepan, melt the butter over low heat. Add the sifted flour and mix carefully, creating a smooth roux. After a couple of minutes, pour in the hot milk, continuing to stir to avoid lumps. Cook until you get a slightly thick cream. Remove from the heat and add the pecorino cheese cut into cubes. Mix until the cheese melts completely, obtaining a velvety cream with an intense flavor. Remove the flans from the molds and place them on a plate, on top of the pecorino cream. We decorate as desired with imagination. Our Tomato Flan on Pecorino Cream are ready to be served.

Savoy cabbage and potato soup

Is a simple, straightforward and genuine single dish, with an enveloping flavor. An easy-to-make vegetarian recipe, perfect to enjoy on cold winter days, perhaps enriched with croutons that enhance its flavor and increase its nutritional value, making it even more complete. Although it is prepared with simple ingredients, this soup offers an intense and rustic flavor, but at the same time refined and elegant, thanks to the quality of the products used, in particular the extra virgin olive oil. Its creamy texture and irresistible aroma give a perfect balance between the strong and savory taste of savoy cabbage, flavored with rosemary, and the delicate sweetness of potatoes. A true comfort food, which pampers the palate with its creaminess and its rustic and authentic character, never banal. Served hot, it knows how to warm heart and soul. A dish that has its roots in peasant cuisine, where with a few simple ingredients it was possible to bring to the table a tasty, nutritious dish full of benefits. It is a classic recipe of the Venetian culinary tradition, which tells the flavors of the past. Now let's get to the stove! Let's find out together what we need to prepare our Savoy Cabbage and Potato Soup. Ingredients 250 grams of cabbage 250 grams of potatoes 1 onion 120 grams of raw ham 1 glass of dry white wine Grated Grana Padano cheese to taste salt black pepper Italian Extra Virgin Olive Oil meat broth Ingredients for the broth 1 piece of white state 1 onion cloves a few celery sticks 2 carrots peppercorns chives Steps First of all, let's prepare the broth: peel an onion and pierce it with a few cloves. Cut two carrots and two celery stalks into pieces, then put the vegetables together with the meat in a pot with about 3 liters of cold water. Bring to a boil and cook for about an hour. In the meantime, prepare the cabbage and potatoes: wash the cabbage leaves under running water, remove the leathery part and cut them into strips. Peel the potatoes and cut them into cubes. Peel the onion and put it in a saucepan with a drizzle of Italian Extra Virgin Olive Oil. Let it wilt gently, then add the diced raw ham (if you prefer, you can replace it with bacon or crumbled sausage) and deglaze with the wine. Add the strips of cabbage and chopped parsley, add a ladle of broth and stew gently, covering with a lid for about 20 minutes. At this point, add the diced potatoes, another ladle of broth and continue cooking for another 20 minutes. According to the traditional recipe, you would add mixed pasta of small format, but in this version I will omit it. After the cooking time, turn off the heat, season with salt and pepper, and serve with a drizzle of Armonia Italian Extra Virgin Olive Oil and croutons to taste.

Beetroot Risotto with Gorgonzola

Is an original, delicate and creative proposal for a first course that reinterprets the Lombard tradition in a modern way. A reinterpretation of the classic gorgonzola risotto that stands out for its rich and intense flavor, appreciated by everyone, especially by those who love this blue cheese so creamy and delicious. Gorgonzola, an excellence of the local Lombard farms, is known for its texture and savory notes. This dish is perfect for Sundays with the family or for those who want to bring a traditional first course with a touch of originality to the table. Among the many recipes of Lombard cuisine, this one has earned a place of honor among the most famous dishes in Italy, telling the story of a city through rich and satisfying flavors. Traditional Lombard cuisine is known for its richness and variety, capable of ranging from savory to sweet with dishes that, despite their simplicity, are authentic gastronomic treasures, the result of ancient origins. Risotto with gorgonzola is a dish rich in history and tradition, a real hymn to Italian cuisine that conquers the palate with its creaminess and strong flavor. Today I propose a variant with a very special flavor, in which beetroot is combined with gorgonzola for an extraordinary combination of flavors. Two simple ingredients that together give an explosion of taste, capable of enchanting the palate. Now let's see what we need to make our Beetroot Risotto with Gorgonzola. Ingredients 320 grams of Carnaroli rice 2 precooked beets 1 shallot 1 glass of dry white wine 60 grams of Gorgonzola Ingredients for the vegetable broth 1 carrot 1 celery stalk 1 white onion 1 tomato a few parsley leaves salt Ingredients for the gorgonzola fondue 300 grams of Gorgonzola 70 ml of cooking cream Steps Let's prepare the vegetable broth: put 1 liter of water in a pot together with the washed and peeled vegetables. Bring to a boil, add salt and lower the heat. In the meantime, wash and peel the shallot, cut it thinly and brown it in a pot with a drizzle of extra virgin olive oil. Add the rice and toast it for a few minutes, until the grains become translucent. Deglaze with the wine and let the alcohol evaporate. At this point, add half of the previously blended beetroots, add a ladle of broth and continue cooking. Five minutes from the end, incorporate the remaining turnip puree and season with salt. Turn off the heat and stir in the Gorgonzola. For the fondue, cut the Gorgonzola into pieces and melt it in a saucepan over very low heat together with the cooking cream, stirring constantly until you get a smooth and homogeneous cream. Plate the risotto and complete as desired with the fondue. Our Beetroot Risotto with Gorgonzola is ready to be enjoyed.

Ricotta Semifreddo Cake with Currant Jelly

The Ricotta Semifreddo Cake with Currant Jelly is a delicious and creamy cake proposal, a fresh and inviting delight perfect to be enjoyed at the end of a meal or as a delicious snack on a hot Spring or Summer afternoon. Easy to prepare, its flavor always manages to conquer the palates of young and old; to be prepared in advance as it requires a long time of 4/5 hours of rest in the freezer before bringing it to the table. An idea of cake that sees a base of cocoa cookie dough, a semifreddo based on ricotta and yogurt enriched with pieces of almond and a currant gelèe. Now let's see what we need to make our Ricotta Semifreddo Cake with Currant Gelée. Ingredients for the cookie dough 4 eggs at room temperature 100 grams of granulated sugar 30 ml of melted and cold butter 80 grams of white flour 30 grams of unsweetened cocoa powder a pinch of salt 5 grams of baking powder Ricotta filling 500 grams of ricotta 1 jar of plain yogurt 300 grams of cream 150 grams of powdered sugar 100 grams of chopped almonds For the Geleè with berries 400 grams of berries 50 grams of granulated sugar 4 grams of isinglass You will also need 200 ml of cream for cakes shredded coconut grains fruit to taste for decoration Steps First of all, prepare the gelèe by blending the 200 grams of currants with 50 grams of granulated sugar, bring to the heat until the beginning of the boil. Turn off the heat, add the gelatine previously softened in water and well squeezed, and mix carefully. Line a mold with a diameter of 16 centimeters with cling film, pour the mixture and put in the freezer to harden. Make the cocoa cookie dough and separate the 4 egg yolks from the 4 egg yolks and whip the latter until stiff with a pinch of salt. Prepare the powders and combine and sift together 80 grams of flour with 30 grams of unsweetened cocoa powder and 5 grams of baking powder, about a teaspoon. To the yolks we add the 100 grams of granulated sugar and work to cream, add the melted and cold butter, the 30 grams and the powders a little at a time, taking care not to disassemble the mixture. Add the whipped egg whites until stiff and pour the mixture into a rectangular pan lined with parchment paper. Bake at 180 C degrees for 8/10 minutes. Now let's dedicate ourselves to the filling and work the ricotta with the sugar until you get a smooth and homogeneous cream, add the whipped cream, white yogurt and pieces of almonds. Cut out a circle from the cookie dough with the diameter of the cake pan, and place it inside the same covered with cling film, pour the ricotta cream, level well and put in the freezer for three hours. After the resting time, take the cake pan back, place the jelly disc on top of the cream and put in the freezer for up to an hour before serving the cake. Before serving, decorate with whipped cream, shredded coconut grains and fruit to taste. Our Ricotta Semifreddo Cake with Currant Jelly is ready to be served.

White Chocolate and Lime Spoon Dessert Cream

The White Chocolate and Lime Spoon Dessert Cream is a simple dessert proposal, with a fresh and citrus flavor thanks to the presence of grated lime zest and a tablespoon of juice; A perfect idea to serve in small glasses and accompany with what we like best, from shortcrust biscuits to chopped fruit, pistachios or hazelnuts. Today's proposal is to serve it with mint leaves and candy canes, those candies that children like so much in white and red, the Candy Canes in English that are so reminiscent of the sweets we find in the candy stalls at Christmas time. The proposed cream is easy to make, without cooking, perfect to enjoy on these hot summer days. Now let's see what we need to make our White Chocolate and Lime Spoon Dessert Cream. Recipe 180 grams of white chocolate also in pearls or drops 250 ml of fresh liquid cream 3 tablespoons of powdered sugar 1/2 lime grated zest and its juice candy canes Steps Let's start by breaking up the white chocolate with a knife and melting it in a bain-marie: just bring a saucepan with water to the stove, bring it to a boil and put the saucepan with the chocolate on top so that the heat spreads gently evenly. Break the candy canes into small pieces and put them in a saucer, put a little water in another; Now dip the edges of our glasses and immediately place them on the saucer containing the candy canes in small pieces. Let the chocolate cool and add the cream, lime zest, juice and icing sugar; mix carefully to obtain a velvety and smooth cream; Divide into small glasses and place in the refrigerator to cool. Our White Chocolate and Lime Spoon Dessert Cream is ready to be served.

Salted Caramel Ice Cream

Is a delicious variant of classic ice cream with traditional flavors, a delicious, perhaps unusual flavor that will win you over for its creaminess; Easy to prepare, it does not require the use of the ice cream maker only a few simple ingredients condensed milk, cream, granulated sugar, caramel enriched with a slight hint of flavor that will give an interesting flavor note. A taste that we find more and more often in ice cream parlors but that we can also prepare at home to enjoy as a fresh snack or to serve as a dessert with fresh or canned fruit, biscuits, or fresh cream. Now let's see what we need to make our Salted Caramel Ice Cream. Ingredients for the salted caramel 120 ml of fresh cream 120 grams of granulated sugar 60 grams of butter a pinch of salt Ingredients for salted caramel ice cream 600 ml of fresh cream 200 ml condensed milk 200 ml salted caramel For the decoration: salted caramel slices of peaches sautéed in a pan with sugar candied cherry fresh cream Steps We proceed with the preparation of the caramel and put the cream in a saucepan, bring to the heat without it reaching a boil. In another saucepan put the granulated sugar, bring to the heat and without stirring let it melt over low heat; when it is melted, add the hot cream and stir, being careful as foam will form, now add the butter cut into small pieces and a pinch of salt, now let it cool (take a little caramel that we will need for decoration). Whip the cold cream from the refrigerator in the planetary mixer, add the condensed milk also kept in the refrigerator until ready to use and mix carefully and finally the salted caramel. Pour the ice cream thus prepared into a tub and put in the freezer for at least 12 hours. Serve it with an ice cream scoop and decorate with what we like best. Our Salted Caramel Ice Cream is ready to be served.

Pumpkin Tart with Cinnamon, Ginger and Nutmeg

The Pumpkin Tart with Cinnamon, Ginger and Nutmeg is a dessert proposal with the flavor, colors and aromas of Autumn; we have entered the month of September, the month that accompanies us from warm and sun-kissed days to cold winter days. And the classic flavors of this season return to our tables, pumpkin, mushrooms, chestnuts. So here is a proposal with one of the most loved and appreciated vegetables of the season; The perfect pumpkin for desserts and savory dishes, always good that everyone likes. Today's recipe sees a crumbly shortcrust pastry base that welcomes a soft pumpkin cream with many spices that give a unique flavor. Now let's see what we need to make our Pumpkin Tart with Cinnamon, Ginger and Nutmeg. Ingredients for the shortcrust pastry 350 grams of white flour 100 grams of butter 2 eggs 100 grams of granulated sugar 1/2 sachet of baking powder of 16 grams 1 orange grated peel a pinch of salt Ingredients for the pumpkin filling 400 grams of pumpkin 80 grams of granulated sugar 100 ml cream 2 eggs 1 pinch of ground cinnamon 1 grated nutmeg and ginger Steps Let's prepare the crowd: put the 350 grams of flour with the 100 grams of butter in the planetary mixer. Start kneading and add the 2 eggs, 100 grams of granulated sugar, a pinch of salt, the grated orange peel and half a sachet of yeast. We work to obtain a smooth and compact dough. Wrap it in plastic wrap and refrigerate for 30 minutes. Prepare the filling and peel the pumpkin, remove the seeds and bake for 30 minutes. Once cooked, puree it with a mixer, add the 2 eggs, 80 grams granulated sugar and 100 ml of cream for desserts. Perfume with cinnamon, ginger and nutmeg. Take the pastry, roll it out with a rolling pin and put it in a tart mold with parchment paper; With the leftover shortcrust pastry, make leaf-shaped biscuits. Prick the base with the tines of a fork, place a sheet of parchment paper and dried beans on the surface. Bake at 180 C degrees for 12 minutes. After the indicated time, remove from the oven, put the filling and bake again for 1 hour at 160 C degrees. Once cooked and cold, decorate it with the leaf-shaped biscuits and serve it. Our Pumpkin Tart with Cinnamon, Ginger and Nutmeg is ready to be served.

AnnoZero Extra Dry | Valdobbiadene Prosecco Superiore Valdellovo

To remember the beginnings of an adventure and the story of a passion, Anno Zero combines the best of our grapes with the most modern winemaking technologies, to find that elegance, softness and fresh nuance of aromas that capture the essence of our flourishing and sunny hills. In 2000, near Collalto, in the town of Pedrè-Doline, husband and wife team Benedetto and Clotilde Ricci began creating Valdellövo. Benedetto was born and raised in these hills, and has inherited a passion for vine and wine. His grandfather Bepi created the famous “Strada del Vino Bianco”, the road which even today takes thousands of wine enthusiasts from Valdobbiadene to Conegliano, the prosecco heartland and protected denomination (docg). His father Romano Ricci studied at the prestigious School of Oenology in Conegliano and went on to practice viticulture. Now Benedetto is following in their footsteps, and is quickly making his mark in the world of prosecco. In their small vineyard, which has 2 hectares of its original 60 year old vines, Valdellövo offers wines produced only from its own grapes. In recent years, 8 additional hectares of vineyards have been planted. Thanks to the passion, but above all to the professional skills of Benedetto, Valdellövo creates prosecco wines of great quality that achieve excellent results. TYPE: sparkling wine GRAPE VARIETIES: 90% Glera, 5% Bianchetta and 5% Verdiso ALCOHOL: 11 % RESIDUAL SUGAR: 14 g/l SERVING TEMPERATURE: 4-6° C SENSORY PROFILE Appearance: straw yellow with greenish reflections with a fine and persistent perlage. Nose: elegant, delicate and enveloping aroma, with notes of white flowers, green apple and peach. Taste: fresh and lively, with a good balance between acidity and sugars, accompanied by a persistent, fruity and savory finish. COMBINATIONS The extraordinary softness of this Valdobbiadene Prosecco Superiore makes it a very special aperitif, to accompany a menu with delicate appetizers, legume soups, seafood, pasta with light sauces, fresh cheeses and white meats.

Le Clivie Nebbiolo d’Alba D.O.C.

Nebbiolo d’Alba D.O.C. Le Clivie, a synthesis of the strong link with the land and the skilful winemaking tradition of Piedmont. A sensitive, late-ripening vine, Nebbiolo requires specific environmental characteristics which can be found in the Roero area of Piedmont. Espalier vine training with Guyot pruning, manual harvesting, a long maceration process and traditional ageing in steel tanks result in a full-bodied, warm and delicious wine with olfactory notes reminiscent of autumn in Piedmont. Tasting notes I liked the perfumed nose with clear stand-out violet notes. Black cherry, smoke and tar. Earthy and a bit rustic. Cherry and vanilla aromas with a hint of allspice. Nice colour and texture but the it’s a bit thin in terms of taste despite a fair amount of acidity.

Beef fillet with Amaro

Is a refined and elegant second course, with a sure scenic impact and rich in flavor. A gourmet idea that we can easily realize in our kitchens, perfect for special occasions, such as lunches during the Easter holidays, or for a convivial dinner with friends, when we want to surprise with a creative and innovative recipe. The preparation is simple and enhances a fine cut of meat: the beef fillet. This is flavored with bay leaf and thyme, which give a delicate typically Mediterranean fragrant note, and made even more delicious thanks to a tasty Amaro sauce. With this dish I take you on a culinary journey that combines two apparently distant worlds but capable of merging into an extraordinary taste experience: meat main courses and bitters. In Italy, wine has always been not just the classic accompaniment to the table, but a real element of enhancement of dishes. Each course has its ideal wine, to be served at the right temperature: a fresh white, a structured red, a passito or a sparkling wine, the important thing is to create a balanced combination that enhances the flavors. The art of pairing lies precisely in finding harmony between the aromatic notes of the wine and those of the dish. After the first bite, the flavor of the food tends to fade, and this is where the wine comes in: a well-calibrated choice completes and harmonizes the palate, allowing you to maintain the same gustatory intensity throughout the meal. In the same way, bitters can also be protagonists in the kitchen. We may be less used to using them than wine, but these herbal and spice-based liqueurs, with their complexity and aromatic richness, can transform a simple dish into a surprising culinary creation. In the eating habits of Italians, bitterness occupies an important place. It is one of those flavors that, as children, we are taught to avoid, favoring sweetness, but that over time we learn to appreciate and research. It is an intense taste, capable of leaving a strong imprint on the palate. Now let's see what we need to make our Beef Fillet with Amaro. Ingredients 4 beef fillets thyme 8 bay leaves rosemary to taste 1 clove of garlic salt freshly ground black pepper a knob of butter extra virgin olive oil 40 ml soy sauce 80 ml of Amaro Steps Let's start by removing the fatty parts from our cut of meat. Tie the beef fillets with kitchen twine, horizontally, to keep their shape during cooking and insert the bay leaves and thyme sprigs between the string and the meat. Now let's move on to the preparation of the sauce: in a saucepan, combine the soy sauce and the Amaro Liqueur and mix well. Bring the saucepan to the stove over medium heat, letting the liquid reduce to evaporate the water. In a pan, melt the butter with a drizzle of extra virgin olive oil, add a clove of garlic and the sprigs of rosemary, letting everything flavor. At this point, add the fillets and brown them over high heat for 2 minutes on each side. If we prefer more cooked meat, we continue cooking for 1-2 minutes longer. At the end of cooking, salt slightly, paying attention to the salt, since the soy sauce is already salty. Remove the fillets from the pan and drizzle them with the Amaro sauce. Serve to taste with mashed potatoes or blanched asparagus or artichokes. And here is our Beef Fillet with Amaro ready!

Autumn Crumble Tart with Chestnut Flour

Is a dessert proposal, a variant of the classic crumbled cake with all the flavors and aromas that characterize Autumn desserts; A shortcrust pastry base that sees the addition of chestnut flour to the dough and a rich and delicious filling with apples, dark chocolate, crumbled biscuits and again to complete chestnut and plum cream cooked with sugar. Simple to make, versatile, we can replace apples with pears, another typically autumn fruit, or replace chestnut cream with hazelnut and chocolate cream. A dessert to try if you like cakes with chestnut flour. Now let's see what we need to make our Autumn Crumble Tart with Chestnut Flour. Ingredients for the shortcrust pastry 200 grams of chestnut flour 200 grams of white flour 180 grams of butter 1 egg 120 grams of granulated sugar 1 tablespoon of milk a pinch of salt 1/2 sachet baking powder Ingredients for the filling 2 large apples 80 grams of dry biscuits 250 grams of dark chocolate 1 tablespoon of milk Steps Prepare the shortcrust pastry and put 200 grams of white flour with 200 grams of chestnut flour, and 180 grams of butter in small pieces in the planetary mixer. We start kneading, add 1 egg, 120 grams of granulated sugar, a pinch of salt, 1/2 sachet of baking powder, and a tablespoon of milk, work until you get a smooth and compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for thirty minutes. Peel the apples, cut them into cubes and add them to the finely chopped biscuits. After the resting time, take the pastry, divide it into two parts. Butter and flour a cake pan, put the first half of the dough into crumbs, then press them lightly with your hands. Pour the finely crumbled biscuits, diced apples and dark chocolate melted with a tablespoon of milk. Cover the cake with another layer of crumb pastry, seal the edges and bake at 180 degrees for 50 minutes. Once cooked and cold, decorate it with chestnut cream and in the center of the cake put plums cut into small pieces and cooked with granulated sugar. Our Autumn Crumble Tart with Chestnut Flour is ready.

Mini Mascarpone Cheesecake with Rose Jam

Are a delicious dessert that combines delicacy and gluttony. With their enveloping texture and unique flavor, these small cold cakes are easy to prepare: a crumbly base of crumbled biscuits and butter encloses a creamy heart, made with a light no-bake cream made with mascarpone and whipped cream. Enjoyed cold at the end of a meal, perhaps together with a coffee or a liqueur, it is always a good choice. There are endless variations of cheesecake, with combinations of colors and flavors for every palate: fruit, coffee, chocolate, caramel and creams of all kinds. Its versatility allows you to range with your imagination both in the ingredients and in the decoration, with fresh fruit or delicious toppings. Now let's see what we need to make our Mini Mascarpone Cheesecakes with Rose Jam. Ingredients for the base 200 grams of digestive biscuits 130 grams of melted butter Ingredients for the filling 200 grams of cream for cakes 250 grams of mascarpone cheese 30 grams of sugar 1 sachet of vanillin 3 sheets of gelatine For the cover 1 jar of Rose Jam a few drops of lemon juice Steps Let's start by preparing the base: finely chop 200 grams of digestive-type biscuits, then add 130 grams of melted and cooled butter. Mix well until you get a homogeneous mixture and distribute it in the muffin cups. With the back of a spoon, press the mixture well to form a compact base, then put the cups in the refrigerator for 30 minutes. Let's move on to the gelatine: immerse three sheets in a bowl with cold water. When they have softened, squeeze them and transfer them to a saucepan with a drop of hot milk to dissolve them completely. Whip the cream until stiff, then add the mascarpone, 30 grams of sugar, a sachet of vanillin and the melted gelatin. Mix until you get a smooth and uniform cream, which we will pour into the cups over the biscuit base. Let it rest in the refrigerator for at least 3 hours. In the meantime, prepare the topping: pour a jar of Rose Jam into a saucepan, add a few drops of lemon juice and heat slightly. Turn off the heat, let it cool, then spread the jam on the surface of the cheesecakes. We put the sweets back in the refrigerator to cool for a few hours. After the indicated time, unmold the mini cheesecakes and decorate as desired.

Log with Pear and Ginger Compote

Is a sweet reinterpretation of one of the great classics of the French Christmas tradition: the "Bûche de Noël", more commonly known as the "Christmas Log". An original version that deviates from the classic preparations, offering an incredibly inviting and delicious combination of flavors. he recipe I propose includes a classic rolled cookie dough base, stuffed with pear and ginger compote. The sweetness of pears is enhanced by the flavor of ginger, which with its spicy and fruity note recalls citrus fruits, especially lime. Everything is enriched by the exotic freshness of the lime and ginger Namelaka. A certainly original proposal, with unusual flavors, a happy meeting of different tastes that come together in a winning combination that, I am sure, will make you fall in love. Now let's see what we need to make our Log with Pear and Ginger Compote. Ingredients for the cookie dough 5 eggs at room temperature 100 grams of granulated sugar a vanillin sachet 80 ml extra virgin olive oil 80 grams of white flour They will also be used for the filling and decoration Pear and Ginger Compote Namelaka lime and ginger cream decorations as desired Ingredients for the Lime and Ginger Namelaka 350 grams of white chocolate 400 ml of fresh cream 150 ml of milk 150 ml lime juice a small piece of ginger that we will grate and obtain 2 cl 3 sheets of gelatine Steps Prepare the cookie dough by separating the yolks from the whites and whipping the latter until stiff with a pinch of salt. Add 100 grams of granulated sugar and the egg yolks to the whipped egg whites, one at a time, incorporating the next one only when the previous one has been well absorbed. Finally, add the oil. Sift the flour with a sachet of vanillin and incorporate it a little at a time into the dough, using a spatula. Brush a rectangular pan with oil, lay a sheet of parchment paper and distribute the dough evenly. Bake at 180 degrees for 8-10 minutes. Let's prepare the Namelaka in advance as it requires a rest in the refrigerator of at least 12 hours. To start, we put the gelatin sheets to soften in water. In a saucepan, gently melt the white chocolate cut into small pieces in a bain-marie. In another saucepan, heat the milk. Once hot, turn off the heat, remove from the heat and add the well-squeezed gelatine, stirring gently with the melted chocolate. Next, blend the mixture for a few minutes with a blender. Add the whipped cream, lime juice and ginger juice to the cream. Cover with cling film and refrigerate to cool. We just have to assemble the dessert. Let's start by trimming the edges of the sponge cake. Place the cookie dough on a sheet of cling film, soak it with a soak of water and sugar and spread the Pear and Ginger Compote Azienda Bontà di Montiglie, without reaching the edges. With the help of plastic wrap, roll up the cookie dough, closing it tightly, and put it in the refrigerator to cool for a couple of hours. Take our roll, remove the film and cut an oblique piece. Place the log on a serving tray and decorate it with the Namelaka cream. Our Log with Pear and Ginger Compote and Lime and Ginger Namelaka is ready to be served.

Kiwi smoothie

Kiwi smoothie is a thirst-quenching, fresh and healthy drink. A recipe to make for breakfast, for a snack, after meals given the thousand virtues of kiwis, in short, a real panacea for health. Obviously this recipe is in a light version, especially to recover perhaps from holiday binges or simply to stay fit and toned. As I always say, they are not miracle drinks, don't expect that with a glass of kiwi smoothie the pounds accumulated with a sedentary lifestyle or binge eating will go away. This is a healthy drink that, combined with a healthy diet and sport, can help solve some problems of a healthy weight. In short, a real panacea for health. Let's see what we need to prepare the kiwi smoothie. Ingredients 3 Kiwis (ripe) 350 ml Almond milk Honey 1 tbsp Lemon juice Preparation Start the preparation of the kiwi smoothie by placing the ripe kiwis with the peel removed into the tall container of the immersion blender. If you decide to put honey, insert it at this stage. Add the tablespoon of lemon juice and pour in the almond milk. At this point, blend everything with the immersion blender, thus creating a semi-thick cream typical of the Smoothie. If you see that the consistency is too thick then you can add more almond milk, or simply water to make it more liquid. Place the kiwi smoothie in serving glasses and cheers! A healthy, fresh, thirst-quenching drink full of many good things that are good for our body.

Peach jam

Peach jam is a delicious preparation, to be prepared in summer when the peaches are ripe, fragrant and tasty. Peach jam is a perfect preserve for homemade desserts. This recipe is really simple, let's see what we need to prepare the Peach Marmalade. Ingredients 2 kg Yellow peaches (ripe) 500 g Sugar 100 ml Lemon juice Preparation Start the preparation of the Peach Jam by washing the peaches thoroughly under running water, peel them and remove the pit. Cut the peaches into small pieces and put them to macerate for at least 7 – 12 hours with the sugar and lemon juice in a saucepan. It is important that they macerate no longer than 12 hours, so adjust with the times. Once the time has passed, place the pot on the stove and let it boil over low heat for 40 – 45 minutes. At this point, still hot, pour the peach jam into well-washed, sanitized and dried jars. Insert the Peach Jam leaving a cm empty compared to the lid. Seal very well then place the jars in a large pot and cover them with warm water. Bring everything to a boil and let it boil for at least 30 minutes, then turn off the stove and let the water cool completely. The next day, remove the jars from the pot now cold and place the peach jam in the pantry for the winter.

Spelt and chicken salad

Is the preparation for the swimsuit test starting? Well what can I say the spelt and chicken salad, it is a decidedly tasty dish and above all very light! Ideal for keeping the figure beach-proof but without sacrificing taste. The spelt and chicken salad is really delicious and if prepared in advance you can take it as a dish on the beach, business lunch or trip out of town. Let's see what we need to prepare the spelt and chicken salad. Ingredients 300 g Spelt 250 g Chicken breast 2 Tomatoes Mixed salad Extra virgin olive oil Salt Preparation Start the preparation of the spelt salad with chicken, putting a fairly large pot on the gas, with water. Let it come to a boil, and then salt to taste (being a light dish, avoid putting too much salt in the water in order to avoid too much water retention in our tissues). When it boils, pour the previously washed spelt under running water, in order to remove the accumulated dust. Cook the spelt for about 15-20 minutes, or until you want the desired cooking. Drain it and let it cool. Meanwhile, on a cast iron griddle, cook the chicken meat, without oil, stirring occasionally, until the meat is completely golden brown but not burning. Once ready, let it cool. When it is warm, cut it into small pieces. When the spelt is cold, add the chopped meat, the mixed salad, the chopped tomato, a drizzle of oil and a pinch of salt if necessary. Mix everything together and serve the spelt salad to your diners. You can modify the preparation of this recipe by replacing the ingredients according to your tastes, using turkey, tuna or shrimp, for example. If you want you can season with a couple of tablespoons of HOMEMADE MAYONNAISE.

Mayonnaise

Mayonnaise is a cream spread all over the world, many variations and flavors, but only one way to prepare it at home. Do you know the tricks to keep her from going crazy? If the answer is no, here is the right recipe for you. Let's see what we need to prepare mayonnaise. Ingredients 250 ml sunflower oil 2 egg yolks 1 Lemon juice 2 tsp Vinegar Salt Preparation Start the preparation of the mayonnaise by separating the yolks from the whites. The key thing is that the eggs are at room temperature as well as the other ingredients. Place the two egg yolks in a bowl and add a couple of teaspoons of lemon juice. With an electric whisk start whipping the mixture, you have to add the sunflower oil gradually and slowly. If you add all the oil at once, the mayonnaise goes crazy and you will have to throw everything away. Adjust the whisks so that they are neither too fast nor too slow, you will have to experiment according to the consistency. Add the oil a little at a time as the mayonnaise whips. When you have incorporated all the oil, and the mayonnaise is well whipped, then season with salt and add the remaining lemon juice. Whip for a few more minutes, when the mayonnaise is ready, add the vinegar and mix again with a whisk. Season with salt and serve mayonnaise with your preparations. Then also customize the mayonnaise recipe by adding, when it is ready, finely chopped garlic cloves, or a few teaspoons of sweet or spicy paprika. Also excellent with cumin powder or fresh antes. Notes If mayonnaise goes crazy, add an ice cube for a few minutes, then try whipping again. If ice doesn't work either, then start over, placing an egg yolk in a bowl and instead of the other ingredients you will use mayonnaise gone crazy.

Homemade tomato puree

Homemade tomato puree is a preparation that is made in summer when the farmer's tomatoes, or in my case, grandfather's are ripe, juicy and tasty as only the summer sun can do. Let's see what you need to prepare homemade tomato puree. Ingredients 5 kg San Marzano tomatoes (ripe) 1 l Water 10 glass jars with caps Preparation The preparation of homemade tomato puree is really simple, however some steps must be followed. 1. First of all, carefully wash the tomatoes you have chosen, in this case I chose San Marzano tomatoes. Remove the stalk and rinse them under running water. 2. Place the tomatoes in a large pot with a liter of water. Put the pot on the stove and bring it to a boil. When these come to a boil, let it simmer for about 15 – 20 minutes, after which let it cool. 3. Pass the cooked tomatoes through a vegetable mill a little at a time, thus obtaining a thick pulp. 4. Place the tomato puree inside the glass jars, previously washed and dried well, then seal with the cap. 5. Place the jars of homemade tomato puree into a large pot in the bottom of which a tea towel has been placed in order to prevent the bottles of homemade tomato puree from banging together during cooking. Once the jars have been arranged, fill with water, making sure that the latter exceeds the cap by at least 5 cm. 6. Let it boil for at least 2 hours, then turn off and let it cool completely inside the pot. 7. The next day, take the jars of homemade tomato puree out of the pot and put them directly in the pantry for the winter.

Beef Stew

Is one of the great dishes of the Italian culinary tradition, among the most loved and appreciated. It is a true comfort food of the Roman culinary tradition, precisely of the Judeo-Roman tradition. It is a dish that in the past was cooked on Shabbat, the most important of the anniversaries of the Jewish calendar, the feast of rest that is celebrated every Saturday. A delicious beef dish that contains fat and cartilage, blended with a full-bodied red wine and embellished with a tomato sauce, to be served hot. In addition, the sauce is stored to season the pasta the next day. The meat is very tender and very tasty as it is cooked slowly for more than three hours, so that the fibers of the meat break and blend with the sauce. It is important that there is a good balance between the lean and fat parts of the meat, as it is cooked for a long time and the meat must remain soft and succulent without becoming tough. A perfect second course of meat to accompany homemade bread or, as tradition dictates, unleavened bread. It is also excellent with a simple polenta, boiled potatoes parsley, mashed potatoes or baked vegetables au gratin. Now let's see what we need to make our Beef Stew. Ingredients 800 grams of priest's hat 2 liters of tomato puree 2 golden onions 1 glass of black wine extra virgin olive oil salt to taste freshly ground black pepper unleavened bread or homemade bread Steps Prepare the meat and cut it into large pieces, possibly of equal size. In a large saucepan, heat a drizzle of extra virgin olive oil and add the onions that we have previously peeled and finely chopped. Let them wilt gently over medium-low heat, being careful not to let them color too much. Add the meat and brown it on all sides for about ten minutes to seal the juices well. Next, deglaze with the wine and let the alcohol evaporate, then season with salt and pepper and add the tomato puree. Bring to a boil, then lower the heat and continue cooking for a minimum of three hours, stirring frequently and adding hot water if necessary. The stew is ready when the pieces of meat begin to fall apart. Our Beef Stew is ready to be served hot with slices of unleavened bread or homemade bread.

Spring Soup with Corn Stars and Rice

Is a fresh and light first course proposal; A dish rich in flavor and a treasure trove of flavor, vitamins and minerals essential elements for the change of season. Spring is undoubtedly the most romantic and beloved season, muse of poets and writers, because it gives us a warm sun, blue skies and nature that awakens with trees festively decorated with flowers of a thousand scents. However, it also has "contraindications": sunny days that alternate with days of rain, wind, alternating between days of "almost summer" heat and days of "typical autumn" cold. And let's not forget what our grandparents called "spring fatigue" or "spring sickness", which nowadays is instead called "hibernation syndrome". Tiredness, difficulty falling asleep, weakness or exhaustion are some of the symptoms that affect about two million people who are unable to adapt to the new rhythms that the season offers us. With daylight saving time, longer days and fluctuating temperatures, our body is affected and our body must make an energetic effort to recover from winter torpor. The classic symptoms of fatigue, exhaustion and drowsiness occur as a consequence. To remedy this, we have a sure weapon: a healthy and balanced diet, rich in all the nutrients we need. Now let's see what we need to make our Spring Soup with Corn Stars and Rice. Ingredients 180 grams of Rice Stars 3 potatoes 2 spring onion 4 carrots 300 grams of fresh peas 300 grams of broad beans 2 stalks of celery 1 bunch of asparagus extra virgin olive oil salt parsley vegetable broth Ingredients for the broth 1 onion cloves a few celery sticks 2 carrots peppercorns Savoy cabbage and sesame chips 4 large or 8 small cabbage leaves extra virgin olive oil Sesame seeds Pear and Apple Chips 1 pear 1 apple Steps Prepare the cabbage chips and after washing and removing the central part, hard and fibrous, dry them gently with a sheet of kitchen paper. Put them on a baking sheet and season them with a drizzle of oil and sesame seeds; Bake at 180 degrees for about ten minutes. Wash the pear and apple and cut them into thin slices, keep the peel, sprinkle them with sesame and put them in a baking pan covered with parchment paper; Bake at 170 C degrees for about 20 minutes. Let's prepare the broth: peel an onion and add a few cloves, cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for an hour. Let's start by peeling the vegetables and remove the peel from the peas and broad beans; Clean the asparagus by removing the hard end, peel the potatoes, carrots and spring onions. In a saucepan, put a drizzle of extra virgin olive oil and gently flavor the two thinly sliced spring onions; add the peas, broad beans, potatoes, carrots cut into sticks and asparagus in small pieces (keep the tips aside and add them three-quarters of the way through cooking). Cover with the vegetable broth and cook for about forty minutes; add the Rice Stars, the asparagus tips and continue cooking for 10 minutes.

Tagliatelle with Lentil Ragout and Black Miso

Are a first course proposal with a tasty and inviting flavor, a dish that evokes the flavors of oriental foods thanks to the presence of miso which, in addition to being good, is a condiment that fascinates lovers of ethnic cuisine. In recent years, the table preferences of many Italians have changed. We too, like many other peoples of the world, have been fascinated by Japanese cuisine, despite the fact that our cuisine is among the most representative and well-known in the world. Japanese cuisine is characterized by unprocessed ingredients, simple and genuine flavors, different from those to which our palate is accustomed. For the Japanese population, nutrition is not only a way to satisfy the need for food or taste, but it is an integral part of traditional medicine. The Japanese diet is based on the balance between Yin and Yang, the five elements, the color and seasonality of food. It is no coincidence that the Japanese are among the longest-lived populations in the world and that some of the diseases that affect us Westerners are rare or even non-existent. Now let's see what we need to make our Tagliatelle with Lentil Ragout and Black Miso. Ingredients 400 grams of corn noodles 20 grams of Miso Ingredients for the lentil sauce 250 grams of red lentils 1 carrot spring onion 1 celery stalk 2 cloves of garlic a liter of tomato pulp thyme, rosemary a sprig of basil, finely chopped basil salt freshly ground black pepper extra virgin olive oil vegetable broth Vegetable broth ingredients 800 ml of water 1 carrot 2 stalks of celery 1 white onion 1 zucchini Steps To prepare this delicious lentil ragout, we start by soaking the lentils in a bowl with cold water for a couple of hours, changing the water from time to time. Prepare the vegetable broth by putting 800 ml of water, a carrot, two ribs of celery, a white onion and a zucchini in a saucepan. Bring everything to a boil and cook for 30 minutes. After that, we filter the broth. Wash and peel the vegetables, then cut the carrots, spring onion and put them in a large saucepan with a drizzle of extra virgin olive oil, a bay leaf and finely chopped herbs. Let everything wilt for about fifteen minutes. Wash the lentils under running water, drain them and add them to the sauté. Remove the bay leaf, add the tomato and a couple of ladles of vegetable broth to cover the lentils. Season with salt, freshly ground black pepper and continue cooking over low heat for an hour. When cooked, turn off the heat and flavor with rosemary. Add 20 grams of Miso and mix carefully. Cook the pasta in plenty of salted water and season it with the freshly prepared lentil sauce.

Fisherman's Risotto with Dehydrated Garlic Cream

Is a delicious seafood first course, a classic of our culinary tradition, perfect to enjoy in any season and to share with family or friends. It is a refined and tasty dish that we can prepare with the fish species we prefer, such as clams, mussels, shrimps and squid, respecting the seasonality and origin. Choosing seasonal fish is important, as well as choosing seasonal fruit and vegetables, because the availability of fish varies from month to month and respecting this rule is an advantage for the environment, for the economy and above all it guarantees us the best quality of fish. As for mussels and clams, the best months to enjoy them at their best are those from May to August, a period in which they abound. As for mussels, there is a rule to follow to understand if we are in the period in which they are tastier: the months with the "R", i.e. the autumn and winter ones, coincide with the reproductive periods and therefore the mussels have less flavor. Now let's see what we need to make our Fisherman's Risotto with Dehydrated Garlic Cream. Ingredients for the risotto 320 grams of rice for Carnaroli or Arborio risottos 500 grams of mussels 500 grams of clams 1 sole 4 sardines 300 grams of shrimp 500 grams of squid 1 glass of dry white wine Dehydrated garlic granules salt freshly ground black pepper 1 shallot 10 plum tomatoes parsley Ingredients for the fish stock 2 carrots a celery stalk 1 small onion parsley 2 cherry tomatoes Fish waste: heads, carapaces For the garlic cream 100 grams of garlic in braid milk extra virgin olive oil Steps The day before, prepare the garlic sauce by putting the peeled garlic cloves in a saucepan covered with milk and letting it rest in the refrigerator for at least 12 hours. After the resting time, put the saucepan on the stove and bring to a boil, drain the garlic and wash it under cold water. Put it back on the heat covered with milk and repeat the operation three times, then blend the garlic cloves with a drop of milk and oil until you get a cream that is not too thick. Prepare the fish stock by putting the fish heads, bones and carapaces in a saucepan, together with all the washed and peeled vegetables (carrots, celery, onion and cherry tomatoes). Add a liter of water and boil for about an hour and a half. Wash and purge the mussels and clams in a large pot with cold water and coarse salt for about an hour. Drain and set aside. In a large pan, season a teaspoon of Dehydrated Garlic Granules, together with a chili pepper and a drizzle of extra virgin olive oil. Add the mussels and clams and cook until they open. Remove the fruits that have not opened and transfer the mussels and clams to a plate. In another saucepan, brown a shallot with a drizzle of extra virgin olive oil, then add the rice and toast it. Deglaze with a glass of dry white wine and proceed with cooking the risotto, adding the fish stock a little at a time when necessary. Halfway through cooking, add the plum tomatoes, squid, sardines and sole and cook. Just before the risotto finishes cooking, add the shrimps, mussels and clams. Turn off the heat and stir the risotto with a drizzle of extra virgin olive oil and parsley. Serve the risotto with the cream of dehydrated garlic granules.

Farfalle with Vegetable Sauce

Represent a tasty and rich first course, prepared with fresh and genuine seasonal ingredients, which evoke the scents of summer. The arrival of the summer season offers us new opportunities for taste, immersing us in a world of aromatic herbs and floral and vegetal nuances that enchant both the eyes and the palate. By abandoning the rich and full-bodied dishes of winter, our diet is transformed, giving life to a feast of vegetables and colors. Our tables are tinged with bright, bright and cheerful colors, and we are constantly looking for simple and creative recipes that enhance the flavors of summer, the season par excellence for vegetables and fruit. Nutritionists recommend a varied diet rich in fruit and vegetables, a step towards a healthy lifestyle. In addition, the colors of the foods we consume daily also play a role of fundamental importance. In fact, each color of fruit and vegetables corresponds to specific nutrients and, while it is important to vary foods every day, it is equally important to consume them in different shades. In our dish today we find the red color represented by the tomato, which is a precious source of antioxidants and cancer prevention, as well as offering protection to epithelial tissue and providing vitamin C. This color seems to be recommended by experts in the field to be consumed in moderation, without exaggerating. The green color is given by zucchini, vegetables rich in chlorophyll, folic acid and a good source of carotenoids, magnesium and vitamin C, which help the body defend itself against viruses and toxins. According to experts, the color green gives serenity and reduces stress. Now let's see what we need to make our Farfalle with Vegetable Sauce. Ingredients 350 grams of Farfalle pasta 1 pack of Vegetable Sauce 1 shallot 15 zucchini flowers 15 cherry tomatoes 2 zucchini a few basil leaves salt freshly ground black pepper to taste Peel the shallot and cut it thinly. Put it in a large pan with a drizzle of extra virgin olive oil and let it flavor for a few minutes. Add the plum tomatoes and continue cooking for 5 minutes. Wash and peel the zucchini flowers, removing the pistil, and add about half of them to the sauce. We also add the Vegetable Sauce. Wash and peel the zucchini, then cut them into thin slices using a vegetable slicer. Place the zucchini slices on a sheet of baking paper, dry them gently with paper towels and flour them, removing excess flour. At this point, we can opt for two ways of cooking zucchini chips: fry them in plenty of seed oil, then dab them with paper towels to remove excess fat; or, for a lighter version, wash and cut the zucchini into slices, let them dry between two sheets of kitchen paper for at least half an hour, then place them on a baking sheet lined with baking paper, salt them, add a drizzle of oil and bake them in the oven at 200 degrees until golden brown. In the meantime, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the pan with the sauce. Stir the pasta with a drizzle of extra virgin olive oil, a few tablespoons of grated Grana Padano, the remaining zucchini flowers and fresh basil. I recommend pairing the dish with an excellent Dolcetto d'Alba, a light and lively Piedmontese red wine. Dolcetto d'Alba is characterized by hints of fresh red fruit, such as cherry and raspberry, with a pleasant freshness and a soft texture. Its lightness and softness combine well with the vegetable sauce without overpowering the flavors.

Pasta with sun-dried tomato pesto

Pasta with sun-dried tomato pesto is a delicious first course. With a striped pasta that retains the sun-dried tomato pesto, you will get a delicious and tasty first course. Obviously the shape of the pasta is your choice, but I assure you that a ribbed pasta of excellent quality can make the difference. Let's see what we need to prepare Fusilli with sun-dried tomato pesto. Ingredients 400 g Pasta 250 g Sun-dried tomatoes in oil 1 tablespoon Pine nuts 1 tbsp Almonds (peeled) 2 basil leaves Dried oregano Extra virgin olive oil Salt Preparation Start the preparation of pasta with sun-dried tomato pesto, putting the water to boil for the pasta you have chosen. In the meantime, prepare the sun-dried tomato pesto. In this case I preferred to use dried tomatoes already in oil, but if you prefer you can also use simply dried cherry tomatoes. The result does not change. Place the drained dried tomatoes in a blender, also add the almonds (the latter are optional if you want you can use only pine nuts) and pine nuts. Blend everything until you get a thick mixture. Also add the well-washed and dried basil, oregano and extra virgin olive oil. Blend everything again until you get a creamy mixture. If you see that the pesto remains too thick, add a drizzle of extra virgin olive oil. Cook the pasta in salted water, when it is "al dente" drain it and season it with the sun-dried tomato pesto. Mix well and serve hot. If you like, you can sprinkle with a generous amount of grated Parmesan cheese, or add a few pieces of dried tomato in small pieces. In summer it can be an alternative to the usual rice salad, as if left to cool it is an excellent cold pasta dish, perhaps with the addition of cherry mozzarella. Or if you prefer to eat it hot but increase the taste, you can add cow's milk or mixed ricotta and a few cubes of speck when seasoning the pasta.

Pan-fried salmon and zucchini

Salmon and zucchini in a pan is a very simple dish, which can be prepared in just a few minutes. A fresh, summery, tasty and light second course. Which doesn't hurt given the summer season, everyone is attentive to the swimsuit test! Joking aside, it is a healthy and seasonal second course. Good both as a second course, perfect as a condiment for a first course, both hot and cold. Let's see what we need to prepare the Salmon and zucchini in a pan. Ingredients 350 g Zucchini 250 g Salmon 1 clove Garlic Extra virgin olive oil Salt Pepper Preparation Let's start the preparation of the Salmon and zucchini in a pan from the vegetables that require a few minutes more cooking than the fish. Wash the zucchini under running water, remove the ends and cut the zucchini into small pieces of about 1×1 cm. The size of the zucchini pieces is subjective, it goes according to taste. When you have cut the zucchini, put them aside momentarily. Put a drizzle of oil and the clove of garlic in a non-stick pan. When it is browned, add the zucchini and sauté them for about 5 – 10 minutes. The cooking of the zucchini must not be too prolonged because they must remain rather crunchy, and they must be salted only at the end of cooking. Remove the skin from the salmon, the bones and cut it into pieces of about 3 – 4 cm. Add it to the zucchini now almost cooked and cook for another 5 minutes, stirring often but gently. When the salmon and zucchini in the pan are cooked, turn off the heat and season with salt and pepper. Everything is ready to be served hot to your diners or left to cool for a fresh and tasty second course.

Potato and green bean salad with tuna and cherry tomatoes

Potato and green bean salad with tuna and cherry tomatoes is a simple recipe to prepare and with few ingredients. Perfect for quick lunches and dinners, this recipe is within everyone's reach thanks to the simple process and easily available ingredients. Let's see what we need for the preparation of the Potato and green bean salad with tuna and cherry tomatoes. Ingredients 120 g cherry tomatoes 400 g Potatoes 160 g Tuna in oil 300 g Green beans Extra virgin olive oil Fine salt Parsley Preparation Start the preparation of the potato and green bean salad with tuna and cherry tomatoes by cooking the tubers. To shorten the cooking time of the potatoes, remove the skin and then cut them into chunks. Put a pot with water on the stove and when it boils, pour in the potatoes. Blanch them for about 10 – 15 minutes, when cooked, drain them and let them cool. Then wash the green beans under running water, remove the ends and divide them into two or three pieces. Cook them in salted water for about 10 minutes (if you want you can also leave them whole). When cooked, drain them and immerse them in cold water to preserve a bright green color. When the potatoes are also cold, start assembling the salad. In a large bowl, pour the potatoes, green beans, then add the cherry tomatoes to the rest of the ingredients. Drain the tuna and add it to the rest of the ingredients. Wash and finely chop a sprig of fresh parsley and season the salad. Finally, add a drizzle of extra virgin olive oil and season with a pinch of salt. Mix everything together and serve the potato and green bean salad with tuna and cherry tomatoes to your diners. To enrich the recipe you can add grated lemon zest or apple cider vinegar. For a more delicious version you can add a few tablespoons of mayonnaise (this is my homemade recipe).

Calamarata with clams

Calamarata with clams is a first course of Italian cuisine, in particular of Campania cuisine. An amazing dish to say the least now widespread all over the world. With just over three ingredients you will be able to create a delicious and truly delicious first course. I don't want to get lost any more in chatter, so let's see what we need to prepare Calamarata with clams. Ingredients 1 kg Clams 400 g Calamarata 1 clove Garlic 1 glass Wine Chili pepper Extra virgin olive oil Salt Parsley Cherry tomatoes Preparation Start the preparation of the clam squid by putting the clams in a large bowl with plenty of salted water. Let the clams "purge" of the sand by changing the water at least twice within half a day. To prevent the clams from recovering the eliminated sand, I put them in a pasta drainer placed on an upside-down glass in a larger bowl. In this way, the eliminated sand falls from the holes in the pasta drainer and cannot be fished out by the molluscs that filter the water. Once the clams are ready, start preparing. You can speed up the process of "purging" the clams by placing them with the bowl described above for 5 – 10 minutes in the freezer. Put a pot with plenty of water on the stove. While you wait for the latter to boil, prepare the clam sauce. In a pan put extra virgin olive oil, when it is hot add the clove of garlic lightly crushed, the cherry tomatoes cut in half and the chilli pepper. When the garlic is golden, remove it and add the clams. Turn up the heat and cover the pan with a lid. Let everything cook until you see that the clams begin to open, at this point deglaze with the white wine and let it evaporate with the lid removed. Once the alcohol has evaporated and the clams are all open, turn off the stove and set aside. Filter the liquid from the clams into the pot with a strainer to remove the remaining sand and set aside. Boil the pasta in plenty of salted water, when it is "al dente" drain them and risotto it with the clam liquid set aside earlier. If you see that the liquid of the clams is not enough to risotto the calamarata, dilute it with a couple of ladles of cooking water. of pasta. Add the clams (perhaps a good part previously shelled) and a sprinkling of fresh parsley. Mix everything together and serve the calamarata with clams hot. A simple but delicious dish.

Potato tart with salmon and cheese

The potato tart with salmon and cheese is a tasty and simple second course to prepare. A perfect recipe for the summer period. Let's see what we need for the preparation of the potato tart with salmon and cheese. Ingredients 450 g potatoes fine salt black pepper 2 tbsp breadcrumbs 1 egg 300 g cream cheese arugula 200 g cherry tomatoes 200 g smoked salmon extra virgin olive oil Preparation Start the preparation of the potato tart with salmon and cheese from the base. Boil the potatoes for about 40 minutes. When cooked, remove the skin, then mash them with a potato masher. Let it cool for at least 10 minutes. Add salt, pepper, an egg and two tablespoons of breadcrumbs. Mix until smooth. Transfer everything to an oiled tart pan (24 cm) and sprinkle with breadcrumbs. Roll out the potato dough with a spoon until an even layer forms on the bottom and edges of the pan. Add extra virgin olive oil, distribute it over the entire surface and bake in a static oven at 240°C for about 25 minutes. When cooked, take it out of the oven and let it cool completely. Transfer the tart shell to a plate. Add the cream cheese and distribute it evenly. Place the rocket, cherry tomatoes and smoked salmon on the surface of the tart. Finish everything with a drizzle of raw extra virgin olive oil. Enjoy the Potato Tart with Salmon and Cheese together with your diners.

Risotto with artichokes

Tuna and zucchini pasta is a simple and light first course. With a few ingredients and very little time you can get a delicious first course with a balanced taste. Ingredients 400 g pasta (paccheri rigati) 2 zucchini (about 400 g) 60 g Taggiasca olives 1/2 clove garlic salt to taste pepper to taste 200 g tuna in oil extra virgin olive oil to taste Steps Start the preparation of Pasta with tuna and zucchini by washing the latter. Cut the first zucchini into cubes and the second into thin slices. Put a non-stick pan on the stove. Add a drizzle of extra virgin olive oil and half a clove of grated garlic. Sauté for a few moments then place the zucchini in the pan. Season with salt and pepper, then continue cooking over low heat until the zucchini wilt. Add the olives and mix everything. Finally, add the tuna and mix again. Continue cooking for another two minutes, then turn off the heat. Put a pot on the stove. When the water starts to boil, add salt. Place the pasta in the pot and stir. When cooked, drain, then transfer the paccheri rigati to the pan where you prepared the sauce. Put the pan back on the stove, Add a ladle of cooking water and stir. Serve and enjoy the tuna and zucchini pasta together with your diners.

Tagliatelle with shrimp, squid and zucchini

Tagliatelle with prawns, squid and zucchini are a delicious first course, perfect for family lunches or dinners. A simple dish to make and yet incredibly tasty. Let's see what we need for the preparation of Tagliatelle with shrimp, squid and zucchini. Ingredients Ingredients for egg pasta 220 g flour 2 eggs Ingredients for the dressing 300 g squid 300 g prawns 2 zucchini 100 g cherry tomatoes 1 clove garlic extra virgin olive oil to taste fine salt to taste parsley to taste Steps Start the preparation of the Tagliatelle with shrimp, squid and zucchini from the egg pasta. Pour the flour on a pastry board. Form the classic fountain and insert the eggs in the center. Work everything initially with a fork, then with your hands. When the egg pasta has reached a homogeneous and compact consistency, form a dough then wrap in plastic wrap and let it rest for about 30 minutes. After the time, roll out the dough with a rolling pin and once it has reached the desired thickness, roll it up on itself, then cut the tagliatelle with a knife. Clean the squid and cut them into slices. Also clean the prawns and set them aside momentarily. Put a non-stick pan on the stove. Pour a drizzle of extra virgin olive oil and a clove of finely chopped garlic. Fry for a few moments then add the cherry tomatoes. Cut the zucchini into cubes and add them to the pan. Season with salt and finally add the squid and prawns. Cook everything over high heat for about 5 – 7 minutes. Cook the tagliatelle in salted water, stirring occasionally. Drain them al dente and finish cooking in the pan. Add cooking water if necessary. Sprinkle with finely chopped fresh parsley and serve in bowls. Enjoy the Tagliatelle with shrimp, squid and zucchini together with your diners.

Zucchini and sausage risotto

Zucchini and sausage risotto is a simple first course with few ingredients. A genuine and quick recipe that will really conquer everyone. Risotto is one of the most versatile dishes in Italian cuisine. So you can find an infinite number of variations suitable for every season. Ingredients 400 g Carnaroli rice 2 zucchini (about 400 g) 2 shallots extra virgin olive oil to taste 2 sausages salt to taste 60 g grated Parmesan cheese vegetable broth to taste Steps Start the preparation of the zucchini and sausage risotto by removing the skin from the shallots, then chop them finely. Put a non-stick pan on the stove. Pour a drizzle of extra virgin olive oil and heat up. Place the shallots in the pan. Brown for a few minutes, then add the shelled sausage. Continue to brown everything over low heat. Add the rice and toast it for a few moments. With a large mesh grater, grate the zucchini. Add them to the rest of the ingredients and mix. Wet the rice with hot vegetable broth. Continue cooking by adding the broth a little at a time to ensure that the rice releases the starch. In the absence of broth you can use hot water. Season with salt and pepper. About a minute before finishing cooking, add the grated Parmesan cheese. Stir vigorously and when you have obtained a creamy consistency, turn off the heat. Serve in bowls and enjoy the zucchini and sausage risotto with your diners.

Pasta tuna and zucchini

Tuna and zucchini pasta is a simple and light first course. With a few ingredients and very little time you can get a delicious first course with a balanced taste. Ingredients 400 g pasta (paccheri rigati) 2 zucchini (about 400 g) 60 g Taggiasca olives 1/2 clove garlic salt to taste pepper to taste 200 g tuna in oil extra virgin olive oil to taste Steps Start the preparation of Pasta with tuna and zucchini by washing the latter. Cut the first zucchini into cubes and the second into thin slices. Put a non-stick pan on the stove. Add a drizzle of extra virgin olive oil and half a clove of grated garlic. Sauté for a few moments then place the zucchini in the pan. Season with salt and pepper, then continue cooking over low heat until the zucchini wilt. Add the olives and mix everything. Finally, add the tuna and mix again. Continue cooking for another two minutes, then turn off the heat. Put a pot on the stove. When the water starts to boil, add salt. Place the pasta in the pot and stir. When cooked, drain, then transfer the paccheri rigati to the pan where you prepared the sauce. Put the pan back on the stove, Add a ladle of cooking water and stir. Serve and enjoy the tuna and zucchini pasta together with your diners.

Zucchini with tuna sauce

Zucchini with tuna sauce are a very tasty side dish (but I would also venture a second course) to prepare in a few minutes. Perfect as a dinner-saving recipe as it guarantees an excellent result and with a few steps. Let's see what we need for the preparation of Zucchini tonnate. Ingredients 500 g zucchini 120 g tuna in oil (drained) 300 g mayonnaise 5 capers (desalted) 3 anchovy fillets extra virgin olive oil fine salt parsley Preparation Start the preparation of the Zucchini tonnate by washing the vegetables thoroughly under running water. Dry the zucchini with paper towels and cut them into slices about 2-3 millimeters thick. If you don't have round zucchini you can also use long ones, only the shape changes but the result will remain the same. Brush the zucchini slices with extra virgin olive oil then place them in a red-hot plate. Grill them for about 2 minutes on each side and once cooked, place them on a serving dish. Once the zucchini are prepared, dedicate yourself to the tuna sauce. In a container place the mayonnaise, desalted capers, anchovy fillets and drained tuna. Blend everything with an immersion blender until you get a creamy and velvety consistency. Taste the sauce to adjust with the salt as it all depends on the salinity of the capers and anchovies. Sprinkle the tuna sauce on the zucchini and decorate with a few leaves of fresh parsley. Serve the Zucchini with tuna sauce to your diners. You can get other variations of the recipe by replacing the zucchini with grilled eggplant or roasted peppers. You will get tasty and alternative side dishes that will conquer the palate of young and old. Since the zucchini are to be served cold, you can also prepare them in advance then store them in the fridge. At the right time you can take them out and season them. You can also use this dish to fill sandwiches for a meal out of town or because it is a single dish on the beach.

Nero di Troia Puglia IGP Crifo 2023

Description Legend has it that the mythical Greek hero Diomedes, after the Trojan War, sailed along the Adriatic Sea up to the Ofanto River and there, having found the ideal place, he anchored the ship with stones from the walls of the city of Troy which he had carried with him as ballast, using them as boundary stones to delimit the territory of those from that moment on which were called the Campi Diomedei. The legend also adds that Diomede had brought with him, as a souvenir, those vine shoots which, planted on the banks of the Ofanto, gave rise to the Uva di Troia. This wine ferments by performing a long maceration on the skins, and then subsequently resting in steel for at least ten months. It offers pleasant and very intense sensations, both on the nose and on the palate, and offers a smooth and pleasant drink. Medium Open Goblet It is the perfect glass for light and medium-structured red wines; these wines do not require prolonged contact with oxygen to best enhance their bouquet. Indeed, a slightly narrower opening of the glass is recommended: this helps the concentration and the direction of the aromas towards the nose. In this way, the perception of the aromas is increased, enhancing the sensations. Serving temperatureTemperature 16-18 °C LifespanLongevity This wine is ready to be tasted now, with great satisfaction. PairingPairings Cold Cuts and Salami, Pasta with meat sauce, Risotto with meat, Boiled meat.

Aglianico del Vulture DOCG "Don Anselmo" 2017 - Paternoster

Aglianico del Vulture DOCG "Don Anselmo" 2017 - Paternoster: Why we like it. Dedicated to the memory of the founder of the winery, Don Anselmo is Aglianico del Vulture which represents the symbol, history, roots and continuity of the Paternoster family. A unique red wine for finesse, austerity and longevity, vinified in steel and then left to mature in large Slavonian oak barrels for 50% and in French barriques for the remaining 50%, a period followed by a further aging in the bottle for 12 months. An indispensable Aglianico, which cannot be missing from the cellar of every enthusiast. Combinations Throughout the meal, it goes well with rich roast meat preparations. Also excellent at the end of a meal, for conversation. Tasting notes Deep ruby red, almost impenetrable, the nose expresses a broad and complex bouquet, characterized by unmistakable sulphurous notes, currants, blueberries, cocoa, leather and sweet spices. On the palate it is warm, dry, with great structure and elegance.

Terre del Lagorai Karl Extra Brut

Facts about the wine Winery Terre del Lagorai Grapes Chardonnay Region Italy / Northern Italy / Trentino-Alto Adige / Trento Wine style Italian Trentino-Alto Adige Sparkling Alcohol content 12.5% Allergens Contains sulfites Franz Brut Rosé produced from 100% Pinot Noir grapes. A Trentodoc rosé with coppery reflections with fine and elegant perlage that combines all the elegance and depth of the variety with the natural gentleness of the best Rosés. Ample and complex aroma with hints of red fruits that recall the characters of the grape variety. THE GRAPE VARIETIES A diversity that also characterizes the productive fabric made up of large cooperatives where the concept "unity is strength" is rooted in the history of the Trentino land, and by small winemakers who with effort and passion enhance the winemaking identity of the province. Without forgetting courageous private entrepreneurs who for decades have carried the name of Trentino wine high in all corners of the planet.The vineyard area recorded in 2019 in the province of Trento amounts to 10,211 hectares, and 14% of these are vines over 500 meters above sea level. Since the 80s, the varietal composition of the Trentino wine-growing area has constantly and profoundly changed in favor of white varieties, which currently represent 74% of the total area. Tasting note butter, thyme, citrus, lemon. Karl Extra Brut is a bubble with a sharp and sculpted thrust, clean on the nose combining light fruit with the usual bread crust, but above all elegant on the sip. The fleshiness of the Chardonnay is diluted in the cleanliness, which is thus enhanced in its freshness.

Tiberi – La Torre Rosso 2022

Torre Rosso is obtained with the classic Umbrian grapes such as Gamay del Trasimeno, Canaiolo and Ciliegiolo. It is refined in steel tanks and after two decanting of clarification respecting the phases of the moon, it is bottled without adding sulfur. Umbrian red wine in a juicy but serious style. The fruit is concentrated but nicely balanced with the mouthwatering acidity, a medium body and fine tannin. La Torre of Tiberi Winery From Trebbiano, Malvasia and Grechetto grapes, located in the oldest part of the vineyard, and a small quantity of Pecorino grapes produced by 150 years old plants. The grapes, hand-harvested, spontaneously ferment on the skins for two days in open vats without controlling the temperature. The wine is aged in stainless steel vats. A couple of decanting are made following the phases of the moon. The wine is bottled by hand without adding sulphites and without filtering. We do not use chemicals either in the vineyard or in the winery. Area Umbria Year 2022 Allergens Sulphites Country of origin Made in Italy, Prodotto in Italia Appellation Umbria IGT Wine Type red Alcohol content 13,5 % Grape Gamay, Ciliegiolo Refinement steel tank Sulphite Added no Tasting Notes Ripe red fruit combine with a slightly green, herbaceous note that keeps things fresh, with a cleansing minerality coming through later on. The nose offers a nice olfactory bouquet, mainly composed of fruity memories, among which the hints of cherry and plum stand out. The taste is fresh and smooth, medium-bodied and persistent.

Riserva Giulio I Alta Langa Metodo Classico

Tasting notes Complexity and structure. Almonds, citron zest. Amber yellow with ripe golden reflections. Intense, complex and well defined. The initial flora bouquet recalls of fruity and vanilla hints and is complemented by aromatic and mature notes with elegant and eccentric, a taste of contrasting unique and sophisticated flavors in the long final. As yeast as it gets, brioche , and certainly as good as it gets among Alta langas. Love it!

Battered and fried artichokes

The Fried Batterand Fried Vegetables are a delicious and inviting side dish, a fried vegetable as good as a pancake, which is served strictly hot, like all fried foods, to savor its goodness. The protagonist of this recipe are artichokes, a vegetable that is the protagonist of various typical recipes of the Italian culinary tradition. Excellent to be enjoyed raw sliced into slices, for fantastic salads, delicious in sauces to season pasta, or stewed, baked or fried. We find them on sale from the beginning of December until late Spring and in this season they are perfect for purifying us from winter waste. Now let's see what we need to make our Artichokes in Batter and Fried. Ingredients 8 artichokes 1 lemon oil for frying Ingredients for the batter 250 ml milk 200 ml of water 400 grams of 00 white flour 2 teaspoons dry yeast salt Steps Peel the artichokes, cut them into thin slices and put them in a bowl with water and the juice of a lemon. Prepare the batter and in a bowl combine the flour, baking powder, mix and add the water a little at a time until you get a thick batter that falls like a ribbon, without lumps. Cover with cling film and let rise for about half an hour. Drain our artichokes into slices, dry them by gently patting them dry with kitchen paper and dip them a few at a time in the batter that has risen in the meantime. Drain the excess batter and fry in plenty of hot oil until golden brown. Place our artichokes in a sheet of kitchen paper, add a little salt and serve them immediately hot. Our Battered and Fried Artichokes are ready to be enjoyed.

Artichoke cream

Artichoke cream is a condiment, very simple and really tasty. Ideal for seasoning pasta, for seasoning croutons or as a basic condiment for savory pies or various rustic pizzas. Very simple and really tasty, a few ingredients for an amazing result. Let's see what we need to prepare the artichoke cream. Ingredients 6 Artichokes 1 onion 4 anchovy fillets Extra virgin olive oil Salt Preparation Start the preparation by cleaning the vegetables. Remove the toughest leaves of the artichokes, remove the internal beard and reduce them to small pieces. Put a drizzle of extra virgin olive oil in a non-stick pan, let the oil heat then add the finely chopped onion. Let it brown for a few minutes then add the desalted anchovy fillets and artichokes. Stew everything for about 10 minutes, the artichokes should be soft. Season with salt and pepper. When the artichokes are soft, still hot, transfer them into a blender, or the mixing bowl of the immersion blender and blend everything until everything becomes a cream. If the water remains dry, add one or two tablespoons of hot water. When everything is uniform and creamy, it will be ready to be used. Notes The artichoke cream can be kept in the refrigerator for 3 – 4 days at most, in airtight containers. You can add a spreadable cheese if you want a more delicate taste or remove the anchovy fillets.

Potato and mushroom soup

Potato and mushroom soup is a very simple and really delicious autumn first course. A soup that really warms the body and spirit for its enveloping taste. It lends itself very well to Sunday lunch, or a dinner with friends in the name of comfort food. Let's see what we need to prepare the potato and mushroom soup. Ingredients 4 Potatoes 100 g Porcini mushrooms (dried) 2 l Water 1 leek (or onion) 100 g Stale bread (about 4 slices) Salt Pepper extra virgin olive oil Parsley (to decorate) Parmigiano Reggiano (grated) Preparation Start the preparation of the potato and mushroom soup from vegetables. Wash the potatoes, peel them and cut them into cubes not too large, 2×2 cm will be fine. Place the cut potatoes in a large pot together with the leek and water. Bring everything to the stove and let it boil for about 30 minutes. In the meantime, place the dried porcini mushrooms in a bowl with warm water and let them soak for about 15 – 20 minutes. Then cut them into small pieces and add them to the boiling potatoes. When the potatoes are softened and then cooked, remove from the heat and mix everything with an immersion blender until you get a homogeneous velvety soup. You will see that a few pieces of mushroom remain coarser. When it is hot but not boiling, add a pinch of salt and pepper, the grated Parmesan cheese according to your taste and mix. Sauté the stale bread cut into cubes of about 1×1 cm in a pan with a drizzle of extra virgin olive oil, thus adding the crispy bread on top of the soup served in ceramic bowls and scented with a fresh parsley leaf. Here is the potato and mushroom soup ready to be eaten.