Recipes

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.

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.

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.

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

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.

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.

Add carrot, tomato, celery and onion to a cooking pot, then add water and cook into broth. Add salt and oil. In another pot sear the onions in oil until gold brown . Add rice and blanch for 1 minute. Add prosecco. When it evaporates, gradually add the previously prepared broth.

Boil barley in salty water for 20 minutes. Meanwhile simmer the celery, the onion, and the carrot in oil for 5 minutes. Add finely sliced asparagus, then vegetable broth. Add barley after draining water. Season to taste and cook for 15 minutes.

Simmer mushrooms, garlic, olive oil and chopped parsley for 10 minutes. Let the mushroom cool, then add cottage cheese, grated cheese, nutmeg and salt. Stretch the prepared batter 0.5 cm thin and form 5×5 cm squares. Put the filling in the middle and fold the pasta. Cook the thus prepared pasta for 5 minutes in hot water.

Pour oil, onion, crushed garlic and basil into a pot. Simmer for 10 minutes. Add sliced tomatoes. Simmer for another 10 minutes. Add meat broth, season to taste with salt and pepper. Cook for 10 minutes before adding diced bread. Continue cooking for another 10 minutes and the dish is ready.

Sauté celery, carrot and and onion in oil. Add sausage, chicken liver and beef Sauté together for 10 minutes. Add red wine. Cook for 5 minutes then add tomato sauce, salt, pepper and 1 litre of water. Simmer for 2 hours.

Sauté onion with 100 g of butter. Add rice and blanch for 2 minutes. Add grappa, and evaporate it. Add a ladleful of broth. Cook rice for 12 minutes, stirring constantly and adding broth gradually. When rice is cooked, add grated cheese and butter.

Fry finely sliced garlic, swordfish, scampi prawn, squid and octopus on extra virgin olive oil in a frying pan. When their colour begins to get wither, add cozze and vongole clams. Before you add the final ingredient, gamberoni prawn, cut them lenghtwise.

Finely dice eggplant. Season with salt. Wait for ten minutes and soak the moist seeping from the eggplant with a paper towel. Fry the eggplant on sunflower oil. In the meantime chop celery to fine pieces and soften in boiling water for 5 minutes.

Sauté garlic on oil in a frying pan. Cut octopus to 1 centimeter thick slices, add to frying pan. Add red wine after ~7-8 minutes when the meat whitens. Wait till the alcohol evaporates and add tomato sauce and simmer for ~40-50 minutes until octopus softens.

Boil water, add salt and pasta. Cook the pasta al dente. In our case it took 10-12 minutes, but it varies depending on th type of pasta used. In the meantime, prepare the sauce. Add olive oil, finely chopped garlic and one peperoncino into a frying pan. When the garlic is browned, add peeled and sliced squid.

Soak beans in water for a whole night. The next day cook in the same water until soft and let it cool. Fry finely chopped celery, garlic and tomato in a tall frying pan. Add beans and some of its stock. Simmer together for 15 minutes. Season to taste with salt and pepper.

Prepare the gnocchi first. Mash boiled potato. When it starts to cool, add salt, egg, flour and add some extra flavour with nutmeg. Knead until consistent and form oblong bars from the batter. Cut this into smaller pieces.

Start frying rice and finely sliced onion in a frying pan. Fry for 2-3 minutes at high temperature then turn it to low, and gradually add meat stock. After 10 minutes of cooking ad finely sliced ham and cook risotto until rice is soft. Add Parmesan and butter, and continue cooking until it becomes creamy.