Recipes
CategoryEndive and Rice
Ingredients for 4 people
- 1 Endive Frisee
- 1 Carrot
- 1 Stick of Celery
- 1 Medium Potato
- ½ Onion
- 1 Clove of Garlic
- 4 Spoon of..
Pumpkin Muffins
INGREDIENTS
• 180g all purpose flour
• 180g pumpkin’s pulp
• 1 egg
• 1 egg yolk
• 40g grated Parmesan cheese
• 60ml milk
• 60ml peanut..
Peaches Cake
INGREDIENTS:
- 250g Flour
- 6 Nectarines or peaches
- 150g Sugar
- 2 Medium eggs
- 50g Butter
- 0,5g Vanillina powder
- Lemon’s zest
- 160g Baking..
Ratatouille
Serves: 4 people
INGREDIENTS:
- 500g Courgettes
- 1 Pepper
- 1 Aubergine
- 2 White onion
- 3 Extra virgin olive oil tablespoons
- Thyme
- Parsley
- Salt..
Courgettes and Robiola Tagliatelle
Serves: 4 people
INGREDIENTS:
- 400g Tagliatelle
- 500g Courgettes
- 200g Robiola cheese
- 1 Small onion
- Extra Virgin Olive Oil
- Salt and Pepper..
Broad beans & Guanciale Risotto
- 180g Arborio rice
- 500g broad beans
- 100g Grated Pecorino Romano cheese
- 100g Guanciale
- 1 shallot
- Half leek
Cauliflower croquettes with horseradish mayonnaise and fresh Pinzimonio
INGREDIENTS
Croquette
steamed cauliflower
half leek
1 cup steamed basmati rice
chickpea flour
herbs ( parsley, mint or rosemary)
salt
Beetroot choc cake
Asparagus soup
Serves 4
INGREDIENTS:
- 800g Asparagus
- 1lt Vegetable stock
- 200ml White wine
- 2 Spoons extra virgin olive oil
- 1 Shallot
- Black pepper to..
Borage Frittata
Serves 4 people
INGREDIENT:
- 6 Eggs
- 2 Tbsp milk
- 30g Grated Parmigiano
- 200g Chopped Borage
- 2 Tbsp extra virgin olive oil
- Salt and Black..
Ravioli filled with ricotta cheese and borage
Serves: 4 people
INGREDIENTS:
- 250g 00 flour plus extra for dusting
- 100g Durum Wheat semolina
- 2 Eggs
- 300g Ricotta cheese
- 300g Borage
- 1..
Pipe rigate pasta with romanesco broccolo and pumpkin
Serves 4
INGREDIENTS:
- 400g Pipe rigate
- 1 Romanesco broccolo
- 400g Pumpkin
- 2 gloves garlic
- 2 tbsp Extra virgin olive oil
- Salt and pepper..
Orange Pudding
Orange pudding is an easy, seasonal, light and tasty dessert. Perfect after a meal or for a delicious..
Genovese Pesto
INGREDIENTS:
- 60/70g Basil leaves
- 40-60g Matured Parmigiano Reggiano
- 30g Pine nuts
- 20-40g Pecorino Sardo
- 60-80cc Extra..
Linguine with basil pesto, potatoes and green beans
The history of pasta with pesto does not have ancient origins, in fact dates back to the nineteenth century.
While both Venice and Genoa..
Pumpkin Spaghetti
“This recipe came in my mind by chance. One day I was to prepare classic Carbonara Spaghetti when I realized I didn’t have any eggs. Of..
Persimmon cheesecake
INGREDIENTS:
- 250g Biscuits
- 90g Melted butter
- 500g Philadelphia
- 85g Double cream
- 2 Persimmons
- 20g Edible gelatine
- 20g Lemon juice
- 100g..
Figs and walnut plumcake
INGREDIENTS:
- 250g Figs
- 220g Flour
- 80g Sugar
- 8g Baking powder
- 60g Walnut kernels
- 100g Butter
- 3 Eggs
- Icing sugar
METHOD
First of all melt..
Prickly Pears Fritters
INGREDIENTS
- 4 Prickly Pears skin
- 1 Egg
- 3 Tabelspoons of milk
- Icing sugar
- Flour
- Sunflowers Oil
METHOD
Wash the prickly pears several..Lentil balls
INGREDIENTS:
- 300G Lentils
- 1/4 onion
- 1 boiled potato
- 2 spoons Extra virgin olive oil
- 50g Parmigiano Reggiano
- Breadcrumbs
- Chopped..
Monk’s beard pesto
INGREDIENTS:
- 400g monk’s beard
- 60g grated Parmigiano Reggiano
- 60g peeled almonds or walnuts
- Extra virgin olive oil
- Salt to..
Filled conchiglioni
INGREDIENTS:
1 Romanesco broccolo
Half onion
3 Fillets anchovies
3 Sundried tomatoes
A pinch of saffron
1 Spoon tomato paste
100g..
Carciofi con il tappo – Artichokes with cap
A rivisited Sicilian recipe
INGREDIENTS:
- 4 artichokes
- 200g breadcrumbs
- 500ml tomatoes passata
- Tomato paste
- 2 anchovies
- 100g pecorino..
Chocolate and Pear Plumcake
INGREDIENTS:
- 200g Butter
- 200g Sugar
- 50g Honey
- 2 Eggs
- 250g Flour
- 25g Unsweetened cocoa powder
- 200ml Whole milk
- 10g Baking powder
- 150g..
Puntarelle Salad – Revisited Recipe
Serves: 4 people
INGREDIENTS:
- 1 Puntarelle
- 2 Anchovies fillets
- 2 Oranges
- 8 Walnut kernels
- 1 Garlic clove
- 4 Mint leaves
- Extra Virgin..
Lampascioni cake
Serves 4 people
INGREDIENTS:
- 600g Lampascioni
- 1 bunch parsley
- 5 eggs
- Salt to taste
- Black pepper to taste
- Extra virgin olive..
Cauliflower Gratin
Serves 4 people
INGREDIENTS:
- 1 cauliflower
- 40g Parmigiano Reggiano
BECHAMEL INGREDIENTS:
- 30g Butter
- 20g Flour 00
- 300g whole..
Artichoke Lasagna
Artichokes Lasagna
Serves: 4 people
INGREDIENTS:
- 6 artichokes
- 250g lasagne sheets
- 150g grated Parmigiano Reggiano
- 1 shallot
- 200g..
Jerusalem artichokes&Cardoon Cream
Serves 4 people
INGREDIENTS:
- 1 Cardoon
- 4 Jerusalem artichokes
- 3 cloves of garlic
- Vegetable stock
- Thyme
- Extra Virgin Olive Oil
- Salt to..
Orecchiette alle Cime di Rapa /Orecchiette with Turnip Tops
One of the most representative dishes of the Apulian culinary tradition.
Serves 4 people
INGREDIENTS:
- 400g Orecchiette (pasta)
- 500g Cime..
Beef strips with radicchio and pomegranate
A quick and tasty dish, ready in 10 minutes
Serves 4 people
INGREDIENTS
800g Beef strips
1 Radicchio (we have used Castelfranco)
6..
Courgette’s Carbonara
Courgette’s Carbonara is a vegetarian alternative to the classic Carbonara in which, in Italy, we use Guanciale (Cheek)… please note, not..
Scamorza and radicchio crepes
Serves 6 people
INGREDIENTS:
Crepes ingredients:
- 200g plain flour
- 40g butter
- 300ml whole milk
- 2 Eggs
- A pinch of salt
Filling..
Courgettes Pie
An idea for your next picnic, perfect to cook in advance and delicious both hot and cold.
INGREDIENTS:
For the pastry:
- 130g water
- 15g..
Sicilian Caponata
Ingredients
- 3 aubergines
- 180 gr tomato puree
- 160 ml of white wine vinegar
- 100 gr white sliced olives
- 50 gr of sugar
- 1 red onions
- 2..
Cantaloupe Sorbet
Cantaloupe Sorbet
Serves: 4/6 people
INGREDIENTS:
- 500g Cantaloupe pulp
- 180g sugar (if the fruit is very sweet, 140g)
- 200ml of..
Pasta alla norma
Typical dish of the Sicilian tradition, there are several theories about the origin of the name. It would seem that to give the name..
Rice Filled Tomatoes
Serves: 4 people
INGREDIENTS:
- 4 beef tomatoes
- 250g Arborio rice or red rice
- A bunch of Parsley and basil
- Salt and black pepper just..
Fruit Cake
- 1 cup plain yoghurt
- 1 cup sunflower oil
- 2 cups cane sugar
- 3 cups strong white flour
- 3..
Chickpeas Soup
Chickpeas are an excellent source of vegetable protein and mineral salts, this make this recipe a unique vegetarian dish, simple and we..
Fennel Gratin
Serves: 3/4 people
Ingredients:
- 2/3 fennels
- 3 spoons of Parmigiano Reggiano
- 1 spoons of breadcrumbs
- Extra Virgin Olive Oil
- 150g smoked..
Baccalà/Cod stuffed courgette flowers
Do you love courgette flowers but you don’t like to fry? Here a quick and easy recipe!
INGREDIENTS:
- 300g Baccalà*/Cod
- 150ml milk
- 1..
Nettle Risotto
Serves: 4 people
INGREDIENTS:
- 2 Handfuls of young nettle leaves
- 1 Lt vegetable stock
- 320g Arborio Rice
- 50g Dry white wine
- 60g..
Wild Hop Sprouts Frittata
Serves: 4/6 people
INGREDIENTS:
- 1 bunch of Wild hop sprouts (Bruscandoli)
- 6 Eggs
- 1 spoon of extra virgin olive oil
- Salt to taste
- 1..
Risotto with radicchio
INGREDIENTS
- 1lt of vegetable stock
- 3 tablespoons extra virgin olive oil
- 1 cup finely chopped shallot
- 350g arborio rice
- ½ cup dry red..
Melanzane alla Parmigiana
Aubergine Parmigiana, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy.
The origins of the..
Carciofi alla Giudia (Roman-Jewish Fried Artichokes)
One of the best examples of the Roman-Jewish mastery of deep frying techniques are the deep-fried artichokes. The recipe of the CARCIOFO..
La ‘Ncapriata Pugliese (Mashed broad beans and sautéed chicory)
INGREDIENTS
- 250g Broad beans
- 2 Large bunches of Chicory
- 2-3 Garlic cloves
- 1 Chili pepper
- Extra virgin olive oil
- Salt
METHOD
Preparing..