Risotto ai funghi

Ingredients:

• onion, 1 small pc.
• extra virgin olive oil, 15 g
• rice (carnaroli or arborio), 260 g
• white wine, 0,5 l
• vegetable stock, 1,5 l
• porcini mushroom, 150 g
• parsley, 20 g
• garlic, 1 clove
• butter, 15 g
• parmesan cheese, 30 g
• salt
• pepper

 
Preparation:

Chop the onion into small pieces and caramelize it in the oil in a frying pan. After 3 minutes add the rice. Cook the rice with the onion for 2-3 minutes and then pour the white wine to it. When the wine evaporates, pour evenly the vegetable stock. In another frying pan mix the chopped mushrooms with oil, chopped parsley and garlic. Mix them very well, then add them to the rice and cook them together. The cooking of the rice takes 15-18 minutes. When the rice is ready, turn off the gas and add the butter, the parmesan, the salt and the pepper. Mix it very well until it becomes creamy.

Spaghetti all’Amatriciana

Ingredients:

• onion, 1 pc.
• extra virgin olive oil, 20 g
• tomato sauce, 200 g
• parsley, 10 g
• pancetta, 150 g
• spaghetti, 1 packet
• salt
• pepper

 
Preparation:

Chop the onion into small pieces and caramelize it in the olive oil (7-8 minutes). Add the tomato sauce, salt, pepper and chopped parsley. Cook on a slow fire for 10 minutes.
In another frying pan cook the chopped speck. When its colour is right, add also the previously made tomato sauce. Add the pasta, cook it on slow fire for 2-3 minutes and stir it continuously.

Spaghetti Carbonara

Ingredients:

• egg yolk, 8 pc.
• pecorino cheese, 60 g
• parmesan cheese, 30 g
• pancetta, 150 g
• spaghetti, 1 packet
• pepper

 
Preparation:

Mix the egg yolks with the pecorino, parmesan and pepper in a bowl. Cut the pancetta and sear it in a frying pan. When the pancetta is ready, add the spaghetti and mix it. Cook it on slow fire for 2-3 minutes and stir it continuously. After that, pour it into the cream of the eggs and mix it well.

Parmigiana di melanzane

Ingredients:

• eggplant, 2 pc.
• flour, 100 g
• egg, 2 pc.
• sunflower oil, 1 l
• tomato sauce, 200 g
• buffalo mozzarella, 200 g
• parmesan cheese, 100 g
• basil, 10 leaves
• salt

 
Preparation:

Cut the eggplants into slim slices and salt it. Wait 5-10 minutes while the eggplants let out their liquor, then soak it up. Take the eggplants into the flour, then the eggs and fry it in the hot oil. When it’s ready, grab a bowl and follow the given order:
Tomato sauce + mozzarella + parmesan + basil + eggplant. Repeat it 2 times as parmesan will be on the top.
Cook it in the oven at 160°C for 15-20 minutes.

Lasagne al forno bolognese

Ingredients

Bechamel sauce:
• butter, 140 g
• flour, 140 g
• milk, 2 l
• nutmeg, 1 teaspoon
• salt

Ragù bolognese (800 g):
• minced pork, 500 g
• minced beef, 500 g
• onion, 1 pc.
• carrot, 1 pc.
• celery, 2 pc.
• red wine, 1 dl
• tomato can, 500 g
• oil, 1 dl
• salt
• pepper

Pasta:
• flour, 300 g
• eggs, 3-4

Plus:
• parmesan cheese, 200 g

 
Preparation:

Bechamel sauce:
Melt butter in a pan. When it dissolves totally, add flour and cook it for 2-3 minutes in slack oven and must be stirred continuously. In another pan pour milk and when milk is boiled, add the content of the other pan in it. Add salt and nutmeg.

Ragù bolognese:
Warm up oil, add the sliced vegetables and caramelize it. Add meat and cook it well. Then, add wine and the spices. Depending on your taste, you can add rosemary and sage too. Last but not least, add also the can of tomatoes, cook it in slack oven for 2-3 hours until the grease doesn’t come to the top.

Pasta:
From the flour make a form of volcano and make one hole in the middle where we can put the eggs. Knead it by hand. Roll the pasta and cut 4 equal pieces of it which fit to your bowl.

Follow the given order:
Bechamel sauce + parmesan + ragù bolognese + pasta. Repeat it 4 times as parmesan will be on the top.
Cook it in the oven for 30 minutes at 160°C.

Tagliolini with San Daniele ham and cream

Ingredients:
– Tagliolini, 400 g
– San Daniele ham, 200 g
– extra virgin olive oil, 2 tablespoons
– cooking cream, 200 g
– salt, 1 teaspoon
– pepper, ½ teaspoons
– thyme, 1 tablespoon
– grated Parmesan cheese, 150 g

Fry the thin slices of ham in oil. Add cooking cream and cook until thickens. Mix with cooked pasta, Parmesan cheese and thyme, so the flavours can blend. Season to taste with salt and pepper.

AKADEMIA ITALIA 1. episode: Prosciutto San Daniele Flora & Alessandro