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INGREDIENTS 800 ml of water
2 carrots 3 zucchini

200 grams of spinach
200 gr leek greens


celery salt 1 fennel

parmesan, extra virgin olive oil

Parmesan



Preparation Clean and wash the vegetables. Cut into chunks. Put the water in the pot add a little 'salt and cook 25 minutes all verdure.Far
Drain the vegetables I do get into them nels
I love the past with the consistency of thick cream if you prefer a more liquid just add a bit 'of water.
Serve with extra virgin olive oil and parmesan cheese. If you wish, you can add croutons or pasta in small format.

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PENS vegetable soup with bacon and artichokes


INGREDIENTS
300 g Penne Rigate
5
Artichokes 100 gr quanciale

4 Tbsp Olive Oil 1 Clove Garlic 1 bunch parsley


Black Pepper Salt Method



brown in a frying pan quanciale, parsley and garlic, and after some minutes, add the artichokes and cook.
Salt, pepper, and cook over a medium flame.
Boil pasta, drain and dress with a handful of grain.

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PERA CRESCENZA


What goodness

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Pasta with broccoli and mustard



INGREDIENTS


300 g of broccoli 3 cloves garlic
2 tablespoons extra virgin olive oil salt


pepper to taste 150 g pasta



Preparation Wash and clean the broccoli florets and detach from the core. Boil for 8 minutes in salted water and drain thoroughly non romperele.
In a large pan fry the cloves of peeled garlic in oil. When golden brown, remove from the heat a few moments to spend a little heat. Return the skillet to the heat and add the tops of the broccoli. Sauté over high heat for a few minutes, add a handful of pepper and salt. Lower the heat and cook for 4-5 minutes. Boil pasta in salted water and, just before drain it, add a ladle of cooking water into the pan of sauce, then a fire. Skip the drained pasta into the pan to high heat of the sauce for a few minutes.

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STUDEL OF SPINACH




INGREDIENTS 300 gr spinach 1 package of puff pastry


250 g cheese 100 g Gruyere cheese

100 grams of ham 2 tablespoons pine nuts 1 egg

Little of
butter Salt Pepper



Preparation Boil the spinach, chop and season them on the stove with butter, salt and pepper.
Remove from heat, add the grated Gruyere. Let cool
and add the ricotta, and prosciutto
Roll out the pastry into a rectangle and arrange over the spinach mixture and pine nuts.
Roll up the dough, pinching the edges.
Brush entire surface with egg strudel and place in oven at 180 degrees for 40 minutes.

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PIZZOCCHERI



INGREDIENTS
a 500 g pizzoccheri, cabbage

400/500 g 200 g 200 g spinach coast

3 chopped potatoes, 150 grams of butter

200 g
Casera cheese 200 grams of cheese Bitto
4 cloves garlic,
100 g of grated Parmesan,
fresh sage, salt.

procedure

In a saucepan, boil in plenty of water, the vegetables for about 5 minutes, then add salt and Pizzoccheri. Bake for 10 minutes and drain. Place all in a warm bowl, alternating layers of vegetables and Pizzoccheri layers of cheese cut into cubes, sprinkle with Parmesan cheese. Previously, brown butter with garlic and sage, pour the sauce on Pizzoccheri and serve hot.

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OMELET WITH GORGONZOLA AND ONIONS



INGREDIENTS 6 large eggs 150 g gorgonzola


2 onions 3 tablespoons of Parmesan
2 tablespoons of bread crumbs

oil to taste salt pepper


procedure
the eggs into a bowl and beat with a pinch of salt and pepper parmesan bread crumbs. Knead until creamy gorgonzola.
2. Put a pan on the stove, pour oil with the egg mixture, and after a few seconds, add the onions and cream cheese by spoonfuls, cover and cook the frittata slowly for 10 min. on both sides. Bon appetit!

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INGREDIENTS

350 g dark chocolate 200 g sugar 200 g butter


5 tablespoons flour 4 eggs n
PROCEDURE

Beat vigorously the egg yolks with sugar, by taking the clear, water bath melt the butter with the chocolate.
When melted, add it beaten egg and mix thoroughly.
Add flour gradually, taking care not to make lumps. Place the egg whites until stiff
and add them delicately.
Place in greased round cake pan a maximum diameter of 26 cm, put in hot oven (180 degrees) and bake for 35 minutes.
When cool, sprinkle with powdered sugar.

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CHOCOLATE CAKE IN MIXED VEGETABLE CASSEROLE



INGREDIENTS 200g potatoes 2
eggplant
300gr 200gr
mixed peppers red onion zucchini
1grossa
extra virgin olive oil
basil


salt Preparation:
first thing started to wash the eggplant, and eliminatene part of the skin, cut into cubes and put them in a colander. Sprinkle a little 'salt eggplant and let the water ditches of vegetation for about 1 hour. Meanwhile
peeled potatoes, rinse and cut into large pieces. When ready put them aside, keeping them submerged in water to avoid oxidation.
Clean peppers, cut in half and remove the seeds and filaments inside, then cut into small pieces. Courgettes diced
Once the eggplant have removed all the water, wash and dry. Put a heat oil in a pan with red onion, put them to fry the eggplant, zucchini, potatoes and peppers.
Stir the vegetables and let it all fry for about 10 minutes.
all seasoned with a pinch of salt and a generous dose of oregano, mix well and cook over a low heat covered for 15 minutes, checking occasionally that the vegetables do not stick, in this case add a little hot water.

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TOMATOES STUFFED ROLLED


INGREDIENTS

3 red tomatoes 6 basil leaves, 2-3 sprigs of parsley

2 anchovy fillets in oil
150 g of tuna in oil or natural

breadcrumbs 3 tbsp capers

pepper 2 tablespoons extra virgin olive oil salt

procedure
Wash tomatoes and cut the caps. Score the flesh all around the edges with a knife and remove it by digging with a teaspoon. Place them upside down on a cutting board.
Wash the basil leaves, parsley, capers, anchovies, tuna and chop finely with the crescent on a cutting board.
Toast the breadcrumbs, a tablespoon of oil
Take the tomatoes, season with salt inside and sprinkle with chopped basil. Fill with the mixture then sprinkle with pangrattato.Metterli in oven 160 degrees for 15 minutes

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BRIOCHE



INGREDIENTS 500 gr flour 250 gr

milk 80 g melted butter
80/100 g sugar 1 egg

1 packet of yeast freeze-dried (or loaf)
the skin of a grated lemon or a little bottle of vanilla chocolate
.


Procedure Place all ingredients in bowl and begin to work on the veil. 1 until a soft dough.
rise in a warm place for about two hours, then divide the dough into balls of about 50 grams.
Take each ball and with the help of the rolling pin, form so many bands.
Place chocolate chips, close roll up after themselves and ste to rise for another 30-40 minutes.
Before baking brush with a lightly beaten egg white and sprinkle with the granulated sugar
(Look here )

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CARPACCIO Sundries SALT OF MEAT-AND-SOUR PUMPKIN TRENTINO



INGREDIENTS 300g of meat Salada del Trentino
Extra virgin olive oil 1
lemon arugula

grain


Preparation Finely chop a way of carpaccio di Carne Salada 200 grams of Trentino, and cut the slices into strips obtained. Lay the strips on the plate above
Drizzle everything with good extra virgin olive oil, lemon, rocket and parmesan shavings

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INGREDIENTS 1kg pumpkin "red"
a glass of wine vinegar
25-30 fresh mint leaves 6 cloves of garlic


sugar 2 tablespoons extra virgin olive oil salt

pepper


Preparation Cut the pumpkin into slices of approx. 1 cm. Chop garlic, wash the mint. Prepare the sweet and sour mix sugar with vinegar. Fry the squash in hot oil until golden age. As the pumpkin is fried, put in layers in another pan add the garlic, salt, mint and pepper. After this, put the pan on high heat, add the sour, and then fade. Let stand for at least an hour. Serve cold.

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focaccia recipe with cherry tomatoes



INGREDIENTS (DOUGH MADE MDP)
300 grams of flour, 100g of flour
regrind
5 g of yeast,
5 tablespoons of olive oil, salt.
100circa
water 15 cherry tomatoes oregano

Procedure:
Sift flour and baking powder and mix with two teaspoons of sugar in a bowl mix the flour with the mashed potatoes with a potato masher, oil, l ' water and salt. Pour the mixture into a lightly floured pastry board and begin to work the dough (at least 10 ')
Place to rise for 2 h in a bowl sealed with plastic, a warm place.
After this time, spread the dough with your hands in a greased baking pan. Let rise for 2 hours and then sink the dough Sprinkle with chopped tomatoes, half the oregano, add a little oil on the surface of the cakes and bake at 200 degrees for 35 'around. When cooked the cake should be golden brown.

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Sicilian swordfish carpaccio AND THE SALMON



INGREDIENTS 300 gr swordfish
2 lemons salt
bb
10 basil leaves a handful
erbacipollina
2 tablespoons extra virgin olive oil,


Preparation Slice the fish very thinly. You may ask the fishmonger to do
Arrange the slices in a glass or ceramic bowl and cover with lemon juice. Let marinate for at least 1 hour. Meanwhile, prepare the blend of parsley and basil leaves with oil, salt, 1 tablespoon of the lemon marinade. Drain the fish well and place it in a dish. Given a final mixed and pour over the fish flush only when serving.

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Soufflé with lemon ricotta dumpling of eggplant

From journal: Dining

Serves 4

Sfusato 7 lemons of the Amalfi coast or other large non-treated lemons (I used the latter)
150 g cheese Sheep

5 eggs 120 g sugar 25 g cornstarch

20 grams of sugar

Wash lemons. Privaten 4 of the lower cap, so they're standing, and that you keep the upper part.
Combine the cornstarch in a bowl with ricotta sieve, 100 grams of sugar, egg yolks and the grated rind of 3 lemons. Stir the mixture and mounted, beating with electric whips.
Mount with the egg whites until stiff and add the remaining sugar to the mixture of egg yolks, incorporating them with a movement from the bottom up to form a semi-liquid consistency.
Spread the mixture into the 4 hollowed out lemon filled to the brim.
Place them on a plate lined with paper and bake at 180 degrees for 15 minutes, until the souffles are well puffed.
Sfornateli, sprinkle with powdered sugar.
Serve the souffle hot.

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CASTELLANE ALPESCE




INGREDIENTS 300 gr. Pasta
0gr 200. Shrimp
300 g salmon 200 grams of octopus

12 Pitted black olives 15 cherry tomatoes

8 cockles (walnuts Di Mare)
6 basil leaves
Chives
2 tablespoons olive oil Salt

Pepe



Preparation Cook the pasta in salted water for 10 minutes, drain, let cool under running water and place on a platter by anointing them with 2 tablespoons of olive oil. Put in a pan with a little olive oil, fresh from the salmon into small cubes, and simmer 10 minutes, the previously boiled and peeled shrimp boiled octopus, olives, chopped tomatoes
wheels and to prepare a mixture with 6 basil leaves and a bit 'of chives. Put in a bowl pasta salad, anchovies and chopped olives. Mix well and add a little 'olive oil and a little' pepper.

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From: Italian cuisine

Ingredients

3 ox heart tomatoes 800 gr
2 eggplants 650 gr 60 gr greek yogurt


a white onion pepper fresh parsley

coriander powder (I did not put)
extra virgin olive oil salt and pepper

Cut the eggplants in half lengthwise, and profoundly affect the pulp of miter cuts to form a grid.
Arrange the chopped down on a baking sheet covered with parchment paper richly oiled. In the same pan put the onion, cut in half and cut side facing down. Bake at 190 degrees for 15 'then the oven and let cool about the vegetables.
dig the flesh of the eggplant, remove the outer sheath of the onion, then chop and mix in the cilantro, yogurt, a tablespoon chopped parsley, crushed red pepper and salt.
derived from tomatoes 6 cm thick washers 2.Arrostitele in pan in a thin layer of hot oil rotate after 30 seconds, add salt and pepper and toast the second side for another 30 seconds. Arrange the tomato
washers in a serving dish and place a scoop of mixture on each eggplant. Serve decorate with salad leaves.

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Farfalle with tuna and mushrooms

Ingredients 350 gr of butterflies

60 g butter 1 tablespoon olive oil 1 onion, chopped


1 clove garlic, chopped 120 g mushrooms sliced \u200b\u200b
250 ml double cream
450 grams of canned tuna

lemon juice chopped fresh parsley salt and pepper


While the pasta cooks, melt butter in oil in a large skillet, then cook the onion over low heat and garlic, stirring until the onion becomes soft and transparent.
Add the mushrooms and season them 2 minutes then pour the cream into the pan and boil the sauce. Lower the heat and continue cooking until the sauce begins to shrink at this point, add the chopped tuna and a little lemon juice, chopped parsley salt and pepper and pasta.

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RISOTTO WITH SAUSAGE PEPPERS



INGREDIENTS 350 gr rice 250 gr sausage

a glass of barbera
about 1 liter of broth
1 onion, 50g butter

1 packet of saffron 2 tablespoons

oil grated parmesan cheese to taste Salt to taste


Procedure Peel the sausage, scatter it and cook for 6-7 minutes in a covered pan, with half a glass of wine, then let it rest while you prepare the risotto. Finely chop the peeled onion and sauté in a pan with the oil and 20 g of butter. Add the rice and toast it for a minute, then moisten with the remaining wine, let evaporate, and pour the broth, little by little, stirring constantly until cooked rice (about 20 minutes). In the last ladle diluted saffron. United finally with his sausage sauce and Parmesan, add the remaining butter.

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cherry clafoutis cake

Ingredients


500 g cherries 100 g sugar 125 g flour


3 eggs 3 cups milk a pinch of salt


powdered sugar butter for greasing a pan must be 24 cm diameter

Wash cherries and remove the core, put them in a bowl and sprinkle with half the sugar and then let them soak for about 30m.
Meanwhile turn the oven to 180 degrees, grease the pan.
Sift the flour, add the remaining sugar and a pinch of salt. Apart
beat the eggs and the flour then add milk little by little.
Arrange the cherries in the pan, side by side sprinkle with the juice that has formed the batter and cover with well-blended.
Place in the oven for 40m. When it is warm sprinkle with powdered sugar.

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INGREDIENTS 1 / 2 kg fresh sardines

Breadcrumbs Oil for frying salt to taste



Procedure Prepare the sardines: Privatel evisceratele the head and then open them in half and diliscatele. Wash well in cold running water, then lay them on the floor working well and dry them, otherwise the breading will not adhere well to the fish.
Arrange on a plate, a thick layer of breadcrumbs.
Purée them in bread crumbs, covering them evenly.
Heat plenty of oil in a frying pan and fry the sardines until they are golden brown and crispy. Drain and put them on a sheet of paper towel to remove excess grease. Add salt and serve immediately, piping hot, accompanied by pepper to taste lemon wedges.

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SARDINES WITH ASPARAGUS RISOTTO ROBIOLA



Ingredients 350 g rice 1 bunch of asparagus

robiola
150 g butter 1 onion taste

200 gr parmesan robiola

to taste 1 cup white wine broth

nutmeg

procedure
Eliminate the hard part from asparagus, cut into rounds and saute in a pan with chopped onion and some butter. Add rice and deglaze with white wine. Extend the boiling broth and cook the rice. Remove from heat, stir in the parmesan and robiola Cover and let the risotto rest for a couple of minutes before serving.

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SCALOPPINE MUSHROOM



INGREDIENTS 6 slices of veal
200 grams of mushrooms in brine

50 g butter 2 tablespoons olive oil extrvergine
1 cup of lattte

1 cup water Salt and pepper to taste flour


procedure
Flour the slices of veal over high heat fry in butter on both sides.
Once roasted, salted and transferred the steaks cooked on a plate.
Blow up the mushrooms in the same pan in which you have prepared the slices of meat add a little 'oil.
Add a heaping tablespoon of flour and start stirring with a wooden spoon
Now add water and milk and continue stirring until it forms a creamy mushroom
Quuando cream is ready, put the steaks in the pan of mushrooms finish cooking and making them jump so that they can blend well with mushrooms.