Risotto ai funghi porcini

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

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 alla Carbonara

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.

Filetto di orata alla mugnaia

Filetto di orata alla mugnaia

Ingredients:

• gilthead sea bream, 2 pc. (600-800 g/piece)
• butter, 30 g
• white wine, 60 g
• parsley, 30 g
• salt
• pepper

 
Preparation:

Clean and fillet the fish and prepare 4 fillets. Take the 4 fillets in a buttered non-stick frying pan and arrange them skin side down. Cook it for 4 minutes. Salt and pepper. Pour the white wine and add the sliced parsley. Cover it and cook it for 4-5 minutes on slow fire.

Parmigiana di melanzane

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.

Branzino allo scoglio

Branzino allo scoglio

Ingredients:

• sea bass (branzino), 500-600 g
• mussels (cozze), 200 g
• clams (vongole), 150 g
• calamary, 150 g
• extra virgin olive oil, 20 g
• garlic, 1 clove
• pachino tomato, 100 g
• parsley, 30 g
• basil, 3 leaves
• salt
• pepper

 
Preparation:

Clean the sea bass and prepare 2 fillets. Pour 10 g oil in a pan, add the garlic and warm up the oil. Add the mussels, clams, calamary and cook it for 3-4 minutes in high temperature. Then, add the tomatoes, the parsley and the basil as well. Salt and pepper. In a grille or in a non-stick frying pan cook the bass fillets, salt and pepper a little bit and add also some oil in it. Cook both parts of the fillets for 3-3 minutes. If the fillets are ready, take them in a plate and pour our sauce on it.