Rabbit with feta cheese and cherry tomatoes

Rabbit with feta cheese and cherry tomatoes

INGREDIENTS

The recommended portion for one person requires:
50 g of rabbit meat, deboned
50 g of feta cheese
3 cherry tomatoes
a pinch of sugar
2 leaves of basil
a little finely chopped garlic and parsley
a pinch of paprika
a pinch of pepper
1 chopped sage leaf
thyme, oregano and savory (fresh if available, otherwise dried)
extra virgin olive oil

PREPARATION
Wash and dry the cherry tomatoes, cut them in half and leave them in a colander with a pinch of sugar for half an hour to remove their acidity. Cut the rabbit into very small pieces. Crumble the feta with your fingers.
Mix the rabbit, feta, pepper, garlic, paprika and sage and the other finely chopped herbs, which may be varied to personal taste. Put the mixture in a single-serving terracotta stewing dish (or another container intended for the same purpose) and add the tomatoes, the finely chopped basil leaves and a dribble of oil.

COOKING
Cook in a Glem oven using the static function at a temperature of 180° for about 20 minutes and serve in the cooking dish.

Antonella Alberghini
 


Tortellini

Tortellini

INGREDIENTS
FOR THE PASTA:
400 g of plain flour
4 eggs

FOR THE FILLING:
150 g of lean pork
150 g of lean veal
100 g of sausage
100 g of prosciutto crudo (dry-cured ham)
100 g of mortadella
1 egg (2 if necessary)
200 g of grated Parmigiano Reggiano
1/2 tablespoon of breadcrumbs
Salt to taste
Nutmeg to taste

TO SERVE:
2 l of guinea fowl stock
Grated Parmigiano Reggiano to taste

TO MAKE THE FILLING:
Finely chop the veal, pork and sausage meats together. Mince the prosciutto and mortadella into a separate pyrex dish.
Cook the finely chopped pork and veal in a pan for a few minutes, season with salt, drain any water released during cooking and then leave to cool. In a large bowl combine the cooked finely chopped meat, the uncooked prosciutto crudo and mortadella, the breadcrumbs, 1 egg, the Parmigiano Reggiano and the nutmeg, then season to taste. Mix together well and place in the refrigerator.

TO MAKE THE PASTA:
Knead the flour and eggs together until you have a smooth, uniform ball of dough. Using a rolling pin, roll out into a thin sheet and cut into small squares measuring 3 cm per side.
Dot a small amount of filling in the centre of each square, then fold the pasta into a triangle, sealing the edges firmly.
Fold the triangle by joining the two opposite points together around the tip of your finger and press the tortellino so that the pasta seals together properly. Proceed in this manner until you have used up all the ingredients.

COOKING
Filter the meat stock and bring it to the boil. Gently toss in the tortellini and let them cook for at least 3/4 minutes. Serve them piping hot with the same stock and add a generous sprinkling of grated Parmigiano Reggiano.

Tortellini Light

If you want to prepare a more everyday version that is guaranteed to impress your guests as a creative take on the traditional recipe, Glem also brings you tortellini "light"!

Try replacing the ingredients of the filling with:
160 g of chicken
160 g of cooked ham
200 g of breadcrumbs
1 egg
Salt and pepper to taste
Nutmeg to taste

Share and let us know how it went!

Tortellini Light

Sesame-flavoured meat rolls

Sesame-flavoured meat rolls

INGREDIENTS
100 g of white meatloaf mix per portion
sesame seeds
oil for cooking

PREPARATION
Mix the white meatloaf mix with a level spoonful of sesame seeds, varying the amount to taste. Divide the mixture into 4 equal parts and roll each part into a cylinder about 1 cm in diameter with the palm of your hand.
Place the cylinders in a bowl of sesame seeds one at a time and roll them over to coat their outsides with seeds.

COOKING
Heat a little oil in a frying-pan and fry the rolls in it, turning them as they cook so their entire surface becomes golden brown. Remove with a slotted spoon and place on kitchen roll.
Flax, sunflower or hemp seeds can be used instead of sesame, or different types of seeds can be mixed for a more complex flavour.
The stick shape can also be varied, making a cake or combining two sticks to form a propeller or twist.

Antonella Alberghini


Ziti with anchoves and crumbs

INGREDIENTS

320 g ziti

8 fillets of anchovies in oil

15/20 cherry tomatoes

100 g soft part of bread

2 cloves of garlic

1 red hot pepper

extra virgin olive oil

salt

Ziti with anchoves and crumbs

Prepare a thin minced with the fillets of the anchovies. Pour 4 spoons of oil into a large pan and add the anchovies and the garli slightly crushed.

Make the mince wither, then add the bread reduced into crumbs, and stirring let it brown.

Remove the garlic and keep it separately. In another pan sauté in oil the sliced cherry tomatoes and the hot pepper (if wanted). Salt slightly

 

Boil the ziti in lot of salted water, drain and add them to the cherry tomato sauce; arrange them into dishes  and sprinkle them with the crumbs.

Serve immediately.


Silvana’s ‘frappe’ carnival pastries

Silvana’s ‘frappe’ carnival pastries

Serves 8:

  • 3 eggs
  • 300 g of flour plus extra for dusting
  • 15 g of butter
  • 30 g of sugar
  • 1 liqueur glass of rum
  • seed oil
  • icing sugar
  • salt

Heap the flour in a mound on a large board, then make a well in the centre and crack the eggs into it. Dust with the sugar and a pinch of salt, then add the softened butter chopped into small pieces.
Using your fingertips, start working into a dough, adding the rum too, then knead energetically until you have a smooth, uniform ball.

Form a log shape and leave to rest at room temperature for half an hour. Then roll the pastry out into a rectangle half a centimetre thick. Fold it into quarters lengthwise and leave to rest again for another 15 minutes. Next, roll the pastry out until very thin and use a pastry cutter to cut out strips approximately 12 cm long and 3 cm wide. In the middle of each strip, make a 3 cm lengthwise slit; pass one end of the strip through the slit and pull gently through the other side.

Heat plenty of seed oil in a large frying pan with a basket; pop three or four pastries at a time into the hot oil and fry until golden all over. Once cooked, drain them on kitchen paper before dusting with icing sugar and serving.


Crispy meatball kebabs

Crispy meatball kebabs

INGREDIENTS

The recommended portion is a couple of kebabs per person. 3 meatballs of about 20 g each are required for each kebab. The quantities needed for 4 kebabs are:
180 g of white meatball mix:
  this mix consists of 2.5 kg of minced lean veal  
  and 300 g grated Parmesan cheese,
  250 g of breadcrumbs,
  1/2 litre of fresh whole milk,
  6 eggs
20 g of chopped walnuts
20 g of chopped pine-nuts
20 g of chopped pistachio nuts
4 kebab skewers 15 cm long
Other nuts such as hazelnuts, almonds, cashews or others can be used instead of walnuts, pine-nuts and pistachios.


oil for cooking

Preparation
Divide the meatball mix into 3 equal parts of 60 g each. Add the walnuts to the first of the 3 parts and mix.
Divide the mix into 4 parts, form 4 meatballs and flatten them. Proceed in the same way with the other 2 parts of the white meatball mix, adding the pine-nuts and pistachios respectively and making 4 flattened meatballs of each type. Place three meatballs, one of each type, on a skewer so that they will occupy almost the entire length of the skewer and will cook well. Create the other kebabs in the same way.

Oil the bottom of a non-stick frying pan, place the skewers inside and put the lid on. Cook for about 5 minutes on a rapid burner of a Glem hob at the minimum setting, remove the lid and check cooking: if the meat has changed colour through half its depth it is time to turn the kebabs over with the aid of a fish slice. Complete cooking on the other side in a few minutes. Cooking over medium-low heat initially ensures that the core of the meat is cooked; to complete, the heat must be turned up for a crispier outside surface.

Antonella Alberghini


Orange-flavoured veal and mascarpone rolls

Orange-flavoured veal and mascarpone rolls

INGREDIENTS
The recommended portion is a couple of rolls per person.
For each roll you need:
1 very thin slice of topside of veal
½ thin slice of roast turkey
1 spoonful of mascarpone cheese (preferably fresh)
1 clove
For cooking:
flour
butter
fresh squeezed orange juice
a pinch of salt

PREPARATION
Spread out the slice of meat on the worktop and place the half slice of roast turkey and mascarpone cheese on top. Wrap the roast turkey around the mascarpone and the meat around the turkey bundle, folding it over on itself and turning the sides into the middle to complete the package with the filling inside.
Make a hole in the roll with a toothpick and insert the clove so that it stays on the surface like a button.

COOKING
Melt the butter in a frying-pan, coat the rolls with flour and brown them, turning them over so that all sides are evenly cooked in this first phase. Add salt. Pour the fresh squeezed orange juice over the rolls.  Turn down the heat and cover the frying-pan. Take the lid off and turn the rolls if necessary. The rolls will cook in a few minutes.

The serving dish can be decorated with sliced orange medallions.

Orange-flavoured veal and mascarpone rolls are an excellent example of the versatility of meat, which can often be combined in unconventional ways with surprising results. This dish features an intriguing combination of ingredients, is attractive to look at and tastes delicious.

 

Antonella Alberghini


SACHER Torte

SACHER Torte

Preparation time 60 minutes
Baking time 45 minutes
Cake tin Ø 24 cm
To serve 10 people
Ingredients
150 g of flour
6 eggs
150 g of melted dark chocolate
150 g of butter
150 g of sugar
1 level teaspoon of baking powder
1 pinch of salt
filling and coating:
160 g of apricot jam
apricot jelly to taste
icing:
200 g of dark chocolate
50 g of butter
80 g of water
80 g of icing sugar
for the decoration:
red cake decorations

Preparation
Cake: melt the chocolate and set it aside. Mix the butter with 100 g of sugar in a bowl. Blend in the egg yolks (one at a time), the melted chocolate and the flour, sifted with the salt and baking powder. In another bowl, whisk the egg whites until stiff with the rest of the sugar, then add them to the mixture. Fold in carefully, stirring from the bottom up. Turn the mixture out into the buttered and floured cake tin, levelling the surface.
Bake the cake in the oven preheated to 175°C for 42/45 minutes.
When done, remove from the oven, turn out and leave to cool on a grid.

Filling: cut the cake in half to form 2 discs, then coat the bottom half with the apricot jam.
Put the cake back together and brush it all over with the hot apricot jelly.

Icing: melt the chocolate with the butter in a hot bain-marie and set aside.
Heat the icing-sugar and water until the syrup is simmering, then pour in the melted chocolate and butter and return to the boil.
Take off the heat at once and whisk the icing briskly until it is velvet-smooth, then cool to room temperature.

Pour the icing over the cake but set 3 spoonfuls aside for the name.
Transfer the icing set aside to an icing bag and complete decorating the cake by adding the name "Glem", then finish with a few red cake decorations.
 


Tasty Tomato Sauce - Rossa di Gusto

Tasty Tomato Sauce - Rossa di Gusto

INGREDIENTS
To make a topping for ½ kg of pasta:

  • 20 cherry tomatoes
  • 5 sun-dried tomatoes in oil
  • 5 leaves of basil
  • 50 g of Parmigiano Reggiano cheese
  • 50 g of mature pecorino cheese
  • 5 g of dried oregano
  • a pinch of salt and pepper
  • 5 finely chopped parsley leaves
  • ½ clove of garlic, finely chopped
  • extra virgin olive oil


PREPARATION
Wash and dry the cherry tomatoes and cut them into eighths, then leave them to stand for half an hour in a colander with a sachet of sugar, which will help to remove the acidity.
Cut the sun-dried tomatoes into small pieces with kitchen scissors. Wash the basil leaves, dry them and tear them up by hand.
Slice the cheese into flakes with a potato peeler.

Mix the garlic, parsley and fresh and dried tomatoes in a bowl, add the cheese and mix again, then complete with the oil, salt, pepper, oregano and basil.

This easy, light, delicious Tasty Tomato Sauce is also ideal on cold pasta. Use short pasta shapes such as "fusilli" spirals or "penne" macaroni and serve at room temperature or after a few hours in the refrigerator.

Antonella Alberghini


Polenta with mushroom sauce

Preparation time 20 minutes
Cooking time 25 minutes
To serve 4-5 people

Ingredients
400 g of fresh or frozen porcini mushrooms
20 g of dried porcini mushrooms
1 large carrot
1 stick of celery
1 large onion
200 g of skinned, diced tomatoes
2 cloves of garlic
1 teaspoon of chopped rosemary
1 bay leaf
1 glass of white wine
extra-virgin olive oil
salt, pepper

polenta:
300 g of corn meal

Polenta with mushroom sauce

Preparation
Soak the dried mushrooms in warm water until reconstituted.
Fry the crushed garlic cloves and the finely chopped onion gently in the oil with the rest of the vegetables. Add the mushrooms (the dried ones chopped and the fresh ones sliced), the bay leaf and the rosemary.

Fry and quench with the wine. Boil off the wine with the lid off the pan, then add the diced tomato. Add salt and pepper. Cook for 25 minutes, gradually adding hot water if necessary. 

Polenta: make the polenta following the instructions on the pack, and when done pour into greased single-portion heat-proof dishes, add the mushroom sauce in the middle of each dish and serve. 


Artichoke and pecorino lasagne

Artichoke and pecorino lasagne

INGREDIENTS
sheets of green pasta made with spinach
béchamel sauce
creamed artichokes
artichokes conserved in oil
grated pecorino cheese

PREPARATION
Spread a layer of béchamel sauce over the bottom of the oven dish, place a layer of pasta on it and then apply another layer of béchamel sauce above it. Then add a thin layer of creamed artichokes and sprinkle it with pecorino, with a few whole leaves of artichokes conserved in oil on top. Proceed, alternating the ingredients in the order pasta, béchamel sauce, creamed artichokes, pecorino cheese and artichoke leaves. Form several layers until the depth of the oven dish has been filled and complete the top layer with plenty of pecorino cheese.

COOKING
Bake in a static oven for 30 minutes at a temperature of 180 degrees.

Antonella Alberghini


Fusilli with vegetables, olives and prawns

Fusilli with vegetables, olives and prawns

Preparation time 20 minutes
Cooking time 20 minutes
To serve 4 people

Ingredients
300 g of fusilli
200 g of shelled prawns
1/2 tbsp of desalted capers
2 tbsp of pitted "taggiasche” olives
1 segment of red bell pepper, diced
1 ripe tomato, diced
1 clove of garlic
1 chopped shallot
2 courgettes (skin only, diced)
3 tbsp of white wine
parsley
extra virgin olive oil
salt, white pepper

Preparation
Chop the capers with the parsley.
Fry the chopped garlic gently with the finely chopped shallot and the olives in 4 tbsp of oil, add the diced vegetables and salt and pepper and cook for 15-20 minutes, adding water as necessary. Fry the prawns in a little oil in another frying-pan for 1-2 minutes then quench with the wine and allow it to evaporate. Add salt to taste.

Add the prawns to the vegetables, without any further cooking.
Boil the pasta in plenty of salted water, drain while still al dente then toss it in the frying-pan with the sauce.

Garnish the dishes with the chopped parsley and caper mix and serve. 

Chicken, celery and walnut salad

Chicken, celery and walnut salad

INGREDIENTS

  • The recommended amount for 4 portions:
  • 1/2 chicken
  • 100 g of Parmesan cheese
  • 3 sticks of celery
  • 10 walnuts
  • olive oil
  • salt and pepper
  • Traditional Modena Balsamic Vinegar

PREPARATION and COOKING
Roast the chicken, remove the meat from the bones, also removing the skin and cartilage, tear up the meat with your hands and leave it to cool.
Slice the Parmesan cheese with a potato peeler.
Wash and dry the celery, remove the leaves and cut the sticks into strips.
Coarsely chop the walnuts.
Pour a few spoonfuls of oil onto the meat, add the other ingredients and mix.
Transfer to a serving dish and serve at room temperature with a dribble of balsamic vinegar.

Antonella Alberghini
 


SAVOURY FLANS

SAVOURY FLANS

INGREDIENTS
The following ingredients are for 4 single-portion flans
250 ml fresh cream
1 egg
50 g grated Parmigiano Reggiano
20 g potato starch
a pinch of salt and pepper
a knob of butter
4 single-portion ramekins

METHOD
Blend parmesan, starch, salt and pepper in a blender.
Add the egg and keep blending.
Pour the cream and blend until the mixture becomes thick and smooth.
Grease the ramekins with butter and pour in them the creamy mixture in equal portions.

COOKING
Place the ramekins on a baking tray, then add water in the tray until it reaches a centimetre in depth.
Bring the oven to 180°C in static mode, place the tray in the oven and bake for about 30 minutes.
Leave the flans to cool a few hours at room temperature to let them set.
To serve them, place each ramekin upside down on a plate, and carefully remove the container to detach the flans. Heat them up in the oven for a few minutes and decorate them with a few drops of balsamic vinegar, truffle cream, saba (grape must reduction) or any dressing you like.

The recipe comes from a modern interpretation of a dish presented at a cooking class organised for Modena’s butchers’ group. It became part of the gastronomic offering of the Alberghini Butcher Shop and it is prepared in a wide variety of flavors.

The parmesan one is the traditional recipe, which can be adjusted to make various colourful versions of the basic flan.

You can add to the flan mixture one of the following ingredients, blending it with the egg when making the recipe:
- 50 g buttered spinach
- 50 g truffle cream (even better if you can place a truffle flake on the flan as a decoration)
- 50 g oven-baked pumpkin
- 50 g artichoke cream (with some artichoke petals to decorate the serving dish)
- 4 asparagus boiled and chopped (don’t use the wood end of the stem and keep the top to use it as decoration for the serving dish)
- a touch of your creativity!

Antonella Alberghini


Guinea fowl, basil, cherry and almond petal salad

Guinea fowl, basil, cherry and almond petal salad

INGREDIENTS
The stated amounts are for 4 portions:
½ guinea fowl
8 cherries
6 leaves of basil
100 g sliced almonds
seed oil
salt and pepper


PREPARATION and COOKING
Roast the guinea fowl, remove the meat from the bones, also removing the skin and cartilage, and leave to cool.
Wash, dry and pit the cherries and cut them in half.
Wash the basil leaves, dry them and tear them into small pieces.
Break the meat down into small pieces with your hands, place it in a bowl, pour in a dribble of oil, add a pinch of salt and pepper and mix to soften and to spread the flavours.
Add the cherries, the basil and the almonds and mix gently to distribute the flavours and colours without damaging any of the ingredients.
Serve at room temperature.

Recommended with savoury creamed rice, prepared as follows: cook 40 g of basmati rice in 500 ml of single cream until almost done; form an emulsion with the rice and a pinch of salt and pepper, adding a few spoonfuls of vegetable stock and seed oil to obtain a smooth, creamy mixture.

Antonella Alberghini


Beef “Straccetti” with cherry tomatoes

Beef “Straccetti” with cherry tomatoes

INGREDIENTS
For 4 portions you will need:
300 g of thinly sliced beef (topside, sirloin or tenderloin)
200 g of cherry tomatoes
100 g of sun-dried tomatoes in oil
finely chopped garlic and parsley
a pinch of salt and pepper
extra virgin olive oil

Wash and dry the cherry tomatoes and cut them in half.
Chop the sun-dried tomatoes into small pieces.
Mix the meat, the fresh and dried tomatoes, the garlic, the parsley, the salt, the pepper and the oil in a bowl.
The dish is now ready for cooking.

COOKING
Heat a non-stick frying-pan and cook the mixture for 10-15 minutes over strong heat, stirring or tossing from time to time.

Antonella Alberghini


Chantilly cream and raspberry roll

Preparation time 45 minutes
Cooking time as required
Baking tray of 30x40 cm
To serve 10/12 people
Ingredients
sponge:
5 eggs
170 g of sugar
100 g of flour
25 g of potato starch
1 lemon
Cream:
150 g of milk
2 egg yolks
55 g of sugar
5 g of corn starch
8 g of flour
1/2 vanilla pod
120 g of raspberries
100 g of whipped cream
raspberry filling:
3 heaped tablespoons of raspberry jam
2 tablespoons of water
Decoration:
icing-sugar
raspberries

Chantilly cream and raspberry roll

Preparation
Cream: pour the milk into a saucepan with the beans taken from the vanilla pod, bring to the boil and leave to stand for 30/40 minutes before filtering. Beat the egg yolks with the sugar, add the flour and starch, then gradually thin with the milk. Cook the cream, stirring continually, until it thickens (it should be firm). Cover it with food-grade film, place it in the fridge and leave it to cool.
Sponge: whip the eggs thoroughly with the sugar and flavour with the grated rind of the lemon. Add the sieved flours and mix thoroughly, stirring from the bottom upward. Pour the mixture into a baking tray lined with greaseproof paper, level the surface and bake at 185°C for 10 minutes.
When cooked, remove from the oven and turn the sponge out onto a clean cloth sprinkled with sugar. Remove the paper, trim the edges and roll it gently; leave it to cool at room temperature, wrapped in the cloth.
Raspberry filling: dilute the jam with hot water then sieve.
Assembly: gently unroll the sponge and spread it with the raspberry filling.
Stir the whipped cream into the cold Chantilly cream then spread it over the sponge, levelling it.

Dot with the raspberries, roll up the sponge, wrap in aluminium foil and place in the fridge for 5-6 ore. 

Decoration: remove the aluminium foil from the roll, dust with icing-sugar and garnish with the raspberries. Cut the roll into slices and serve. 


Asparagus and smoked salmon rosette

Preparation time 90 minutes
Cooking time as required
To serve 6/8 people

Ingredients
400 g of fresh egg pasta
filling:
300 g of trimmed, boiled asparagus
400 g of smoked salmon
1 tablespoon of chopped chives and parsley
béchamel sauce:
80 g of flour
80 g of butter
800 g of milk
100 g of grated Parmesan cheese
salt, pepper and butter
extra-virgin olive oil
 

Asparagus and smoked salmon rosette

Preparation
Béchamel sauce: heat the butter in a saucepan, add a drop of hot milk and the flour then stir briskly with a whisk to prevent lumps.
Dilute with the rest of the milk and add salt. Place the saucepan over a moderate heat and keep stirring until it thickens. Take off the heat and after 5 minutes add the cheese, the chopped herbs and a dash of pepper.

Roll out the pasta with the aid of the pasta rolling machine and cut into rectangles 20 cm long. Cook very briefly in salted water with a tablespoon of oil. Drain and dry the pasta.
Place it on the work surface and spread with a layer of béchamel sauce. Place a few pieces of asparagus (set some tips aside for garnish) and the salmon slices on top. Roll up the pasta and cut into “rosette” rings 3.5 cm thick.

Place them close together in a well-buttered oven dish.
Cover with a few knobs of butter, the asparagus tips set aside and a generous sprinkling of Parmesan cheese.
Bake in the oven for 190° for 30/35 minutes.


Chicken curry

Chicken curry

Serves 2:

  • 250 g of rice
  • 300 g of thick-cut slices of chicken breast
  • 1/2 shallot
  • 1/2 carrot
  • 1 tablespoon of flour
  • 2 teaspoons of yellow curry powder
  • 1 glass of coconut milk (or whole milk)
  • oil, salt

Rice:Place the rice in a bowl and rinse under running water, then drain with a sieve. Rinse several times without leaving the rice to soak, until the water runs clear when rinsing (usually 10 rinses). Place the rice in a pot, barely cover it with water (equal quantities of water and rice) and add a drop of seed oil. Bring to the boil. Turn the heat down to the minimum and cover with a lid, then cook for another 10 minutes. Turn the heat off and leave the rice to rest for 10 minutes. Remove the lid and fluff the rice with a fork.

Chicken:Cut the chicken breasts into goujons and place them in a bowl with half a tablespoon of curry powder and salt and pepper to taste, leaving the flavours to mingle. Lightly fry the julienned carrot and shallot in a pan with a little oil. 

Next add the chicken goujons and cook for a few minutes. Soften by adding a glass of coconut milk and cook for another few minutes; add the flour and, if too dry, some more milk. To finish off, spice up the flavour by adding half a tablespoon of curry and remove from the heat. Serve hot accompanied by the rice.

Rita


Green lasagne with ragù

INGREDIENTS

500g green pasta made with eggs

·         Ragù:

3 knots sausage

300 g minced beef

120 g carrots

150 g onions

1 celery

2 bay leaves

400 g tomato sauce

1 glass of White wine

extra virgin olive oil

salt, pepper

·         Béchamel

1,5 l milk

140g of flour

100 g butter

parmesan as required, butter

Green lasagne with ragù

·         Béchamel: heat milk.  Aside, melt butter over a low heat and add some spoons of milk; then remove the mixture from heat, add flour and stir with the whisk so as to dissolve the lumps. Continue stirring in order to thin with the remaining milk. Put the pan on moderate flame and thicken the béchamel. Add salt.

·         Ragù: Chop up the vegetables and sauté them in oil with the bay leaves. In a non-stick pan remove fat  from the minced sausage, let it drip and add it to the sauce, along with the minced beef. When both meats are browned, add the wine and let it reduce. Add the tomato sauce, salt and pepper and continue cooking for 60 minutes adding few water if needed.

·         Roll out the dough thin, make some rectangles and dip them in boiling salted water; then drain and dry them on a dish cloth.

·         Brush the mould with melted butter and cover the bottom with the rectangles of pasta without overlapping them too much, then add a thin layer of béchamel and cover with ragù.

 

·         Sprinkle a little grated parmesan and cover all with another rectangle of pasta.

·         Repeat again alternating until the ingredients are run out but  finishing with the ragù.

·         Arrange some flakes of butter and a little parmesan on the surface, then put the “lasagne verdi” in the oven at 190° for 60 minutes.


Pasta with endive, walnuts and gorgonzola

Pasta with endive, walnuts and gorgonzola

INGREDIENTS

320 g giant fusilli

Sauce:

200 g Belgian endive and prickly lettuce

100 g hot gorgonzola

60 g cream

50g minced walnut

60 g leek

1 cipollotto

20 g grated parmesan

extra virgin olive oil

salt, pepper

Wither in oil the leek and the cipolotto minced. When they are transparent, remove from the burner and whisk. Add salt and pepper.

Add the cream, half gorgonzola diced, and make dissolve over low heat.

Mince the vegetables previously washed and dried. Sauté briefly in few oil and keep them aside.

Boil the pasted in lot of salted water, drain and put into the pan with the endive and the prickly lettuce, the leek, the gorgonzola and the grated parmesan.

Garnish with the remaining gorgonzola diced and the walnuts.


Pizza with brie

INGREDIENTS
􀀗􀀓􀀓􀀃400g flour
20 g yeast
10 g oil, salt
 
Filling:
300 g fresh tomato cut into pieces
150g mozzarella (soft cheese)
150 g brie
4 slices of speck
1 little bunch of arugula
Pizza with brie

Work flour and yeast dissolved in half a water glass. Add the oil and continue working adding the needed water so as to obtain an elastic and extensible dough. Add salt at the end of processing and let the dough rise for 40 minutes.

Work again the dough and roll out 2 pizzas, then place them in the oiled trays. Let them rise one more time for 15/20 minutes, then arrange on their surfaces the tomato seasoned with oil and salt.

Put the trays into the oven at 190° for 15 minutes, then take them out in order to garnish with the minced mozzarella (soft cheese), the brie and the sliced speck. Complete the cooking in the oven. Before serving, arrange some arugula and a little olive oil on the pizzas.


Vanilla cheesecake

Vanilla cheesecake

INGREDIENTS
Base:
100 g dried biscuits
100 g rusks, 100 g butter
3 spoons of anisette
Filling:
300 g fresh sheep’s milk ricotta
2 eggs
80 g sugar
100g sweetened condensed milk
1 grated lemon zest
1 grated orange peel
scraped seeds of 1 vanilla bean
For decoration:
mixed fruit
180g whipped cream
20 g icing sugar

Filling: beat eggs and sugar; add spoons of ricotta. Continue whisking, pour the sweetened condensed milk. When the mixture is swollen and spongy, add the grated orange peel, the lemon zest and the scraped seeds of vanilla.

Base: mince the biscuits and the rusks, then add melted butter and liqueur. Put the mixture on the bottom of the cake mould, press it well and let it rest in the fridge for one hour.

Pour the filling in the cake mould levelling the surface and put in the oven at 170° for 40 minutes; then increase the temperature to 180° and continue cooking for other 10minutes.

Take the cake out of the oven and let it cool without removing it from the mould. When the cake is cold, put it gently on a serving platter.

Decoration: whip the cream with the icing sugar and put the mixture in a sac à poche with round nozzle. Garnish the edge with a crown of cream dollops and adorn the middle of the cake with the mixed fruit.


Onion soup

Onion soup

INGREDIENTS

800g white onions

80g butter

55g flour

1,5l broth

100 g gruyère cheese

black pepper

salt 
 
8 toasted slices of homemade bread

Slice the peeled onions. Sauté in butter for some minutes, then add flour and stir to dissolve the lumps.

Pour the hot broth and cook over a low heat for 40 minutes. Add salt and peper.

Toast the bread in the oven. Put on the bottom of four ovenproof bowls a slice of bread, then cover with the onion soup.

Put another slice of toasted bread, sprinkle generous gruyère cheese and broil at 200° until the surface is browned.


Pizzette with tomato,  oil and basil

Pizzette with tomato, oil and basil

INGREDIENTS

Pasta: 450 g type “00” flour

20 g brewers yeast

2 spoons extra virgin olive oil

100-120 g water

salt

Filling:

2 mozzerelle

salt

300 g cherry tomatoes

lot of basil

2 spoons of capers

1 red hot pepper

origanum

half a clove of garlic

extra virgin olive oil

Make season 10 chopped basil leaves, half a clove of crushed garlic, a chopped red hot pepper and salt in 50 g oil. Let it rest for 1 night.

Dough: dissolve yeast in a cup of lukewarm water. Start to work flour and yeast, oil and water necessary so as to obtain and elastic soft and extensible mass. Add salt at the end of processing.

Place the dough in a bowl and cover it with a dishcloth and let it rise for one hour or until it has doubled its volume. Divide the dough into 8 pieces and roll them out in single pieces (pizzette). Brush each pizzetta with the filtered aromatic oil and the arrange the sliced tomatoes and the capers.

Put them in the oven at 200 degrees for 10 minutes, then take them out and distribute the minced mozzerella. Garnish with basil, origanum and a little aromatic oil.


Panzerotti with anchovies and cauliflower

INGREDIENTS
 
anchovy filets as required
 
50 g béchamel
 
150 g stewed cauliflower
 
20 g grated parmesan
 
500 g pizza dough
 
pepper
 
salt
 
oil for frying
Panzerotti with  anchovies and cauliflower

Crush the cauliflower grossly; add the béchamel, the cheese and 6 chopped anchovy. Add salt and pepper. Roll out the dough thin and cut some squares of cm 10 x 10.

Put a spoon of cauliflower filling in the middle of each square (without arriving at the edges).

Put an anchovy filling in the middle of the filling and close the panzerotto welding the edges well. Wait 10 minutes then frying them in very hot oil.

Salad with cauliflower, broccoli and carrots

Salad with cauliflower, broccoli and carrots

Salad with cauliflower, broccoli and carrots

INGREDIENTS

250 g cauliflower

350 g broccoli

2 carrots, 1 orange

4 filets of anchovies in oil

2 cloves of garlic

1 bunch of parsley

40 g butter

red hot pepper

extra virgin olive oil

salt

Divide the tops of the cauliflower and chop the stem. Wash and drain. Divide the broccoli as well. Wash and slice the carrots. Boil the vegetables in salted water and drain them crisp.

Pour olive oil into the pan, then add the cloves of garlic, the anchovies, butter and a some minced red hot pepper.

After browning, add the vegetables and the minced parsley in order to season them. Add salt. Serve and garnish with minced parsley and the orange cut into thin slices. 


Chicory with red hot pepper and bacon

Chicory with red hot pepper and bacon

INGREDIENTS

1 kg mixed chicory
2 red hot fresh peppers 2 cloves of garlic
40 g minced bacon salt
extra virgin olive oil 

 

Wash the chicory.

Put it in a large pan with half a glass of water. Put on the lid, boil the chicory, then drain and squeeze.

Put on the burner the same pan with the oil, the crushed garlic and the bacon. Then add the vegetable and increase the flame.

Season the chicory with the two red hot sliced peppers and a pinch of salt.

Cook for 5 minutes and serve it hot.


Codfish fritter

INGREDIENTS

  • 800 g soaked salt cod
  • 2 red hot peppers
  • 1 clove of garlic
  • 10 leaves of parsley
  • 30 g grated parmesan salt
  • pepper􏰂􏰃
  • oil for frying
  • cherry tomatoes and salad to serve 

 

Codfish fritter

Dice the codfish, dry it well and flavour with the chopped parsley.

Dissolve yeast in 4 spoons of water.

Pour flour into a bowl, add the garlic and the hot peppers thinly chopped, the parmesan, pepper and the water with yeast. Add the other water in order to obtain a sticky mass; let it rise for 30 minutes.

 

Stir the risen flour and soak the codfish into it. Leti t stand for other 15 minutes.

 

Heat the oil. Take from the bowl some spoons of codfish dough and fry. When the fritters are golden, drain them on paper towel and add salt.

Serve them hot with cherry tomatoes and salad.


Rustic pie with pinapples

Rustic pie with pinapples

INGREDIENTS
 
 
450 g flour
 
6 eggs
 
60 g potato starch
 
250 g butter
 
9 slices of pineapple in syrup
 
90 g crushed macaroons
 
300 g sugar
 
1 packet of yeast
 
2 pinches of salt
 
Decoration:
 
granulated sugar

• In a bowl beat egg whites until they become foamy and add a spoon of sugar. Keep it aside.
 
• Work butter and the remaining sugar.

• Continue whipping and add the yolks, one by one, the flour sifted with the potato starch, yeast, salt and the foamy egg whites. Add the crushed macaroons and two slices of minced pineapple. Mix accurately and pour the mixture in the mould previously oiled and floured.

• Arrange the slices of pineapple on the surface (dry them with paper towel) and  sprinkle with granulated sugar. Bake at 180° for 30 minutes, then reduce the temperature at 170° and continue cooking for other 40 minutes. Take the cake out of the oven and put it on the oven broiler to cool.

Tagliatelle with Ragù

 Ingredients

 

300 g of dried tagliatelle egg pasta

30 g of carrots

30 g of celery

60 g of onions

300 g minced pork

130 g of tomato sauce

80 g of fresh cream

Grated pecorino romano

6/7 tablespoons of red wine

Extra virgin olive oil

Salt pepper

Chili powder

Tagliatelle with Ragù

Chop up the vegetables and saute in oil. Add the minced meat, then add salt and pepper and saute for a couple minutes. Add the red bell pepper, a pinch of cayenne pepper powder, and slowly add the wine until it is evaporated.

Add the tomato sauce and let the mixture cook at a low temperature for about 50 minutes, gradually adding water.

When the sauce is ready, add the cream. Boil pasta in salted water, cooking until it is al dente and drain before adding it to the sauce.

Distribute the pasta onto the plates and top with grated pecorino romano.


Quiche Vittoria

1 roll of pastry dough
600 g of chopped onions
1 head of radicchio
90 g of grated cheese
30 g of butter
80 g of parmigiano reggiano 
2 tablespoons of thyme 
3 eggs
150 g fresh cream
pepper
salt
Balsamic vinegar from Modena to finish
Quiche Vittoria

Saute the onions and thyme with the butter for 20 minutes. Add salt and pepper. Beat the egg with the cream, adding in the parmigiano, onion and the rest of the ingredients. Roll out the pastry dough, add it to the pan, pricking the bottom. 

Cut the radicchio into a fine julienne, then pour the onion mixture over it. Bake the quiche in the oven at 190°  for 20 minutes, then lower the temperature to 170°, cooking for another 20 minutes.

When the quiche is baked, let it rest for at least 12 hours before serving, then finish with a drop of balsamic vinegar from Modena.

Jam Filled Dough Pearls

Jam Filled Dough Pearls

INGREDIENTS

Pasta (dough):
500 g Manitoba flour
25 g brewer’s yeast
100 g sugar
1 egg
1 yolk
200 g milk
80 g butter
1 orange
1 pinch of salt

Filling:
100 g orange jam
100 g strawberry jam
Decoration: icing sugar

Preparation: 40'
Cooking: 35'
Difficulty: easy
Ingredients for 8 people

OVEN FUNCTIONS
electric oven functions
gas oven functions
oven rack position: middle

Dissolve yeast in the lukewarm milk. Work flour and the egg with the yolk, yeast, sugar, the minced butter, salt and the grated orange peel. Work the dough until it becomes a smooth mixture. Let the dough rise until it has doubled its volume, then divide into 24 parts. The weight of each part should be of 40 g.

Open the little balls and fill them with a teaspoon of jam. Close and put them into the mold.

Let them rise for 60 minutes. Bake at 180° for 35 minutes.
Decoration: sprinkle the lukewarm balls with icing sugar.


Ginger Apple Strudel

INGREDIENTS

Pasta:
140 g flour
25 g butter
1 egg
2 spoons of lukewarm water
a pinch of salt

Filling:
1 lemon
700 g Renette apples
1 ginger walnut
35 g bread crumbs
20 g dried biscuits crushed
100 g sugar
30 g raisins
20 g dried liqueur
butter to brush
Decoration: icing sugar as required

Preparation: 60'
Cooking: 45'/50'
Difficulty: difficult
Ingredients for 10 people

OVEN FUNCTIONS
electric oven functions
gas oven functions
oven rack position: low

Ginger Apple Strudel

Dough (pasta): work flour and melted butter, add the egg, water and salt. Work well the dough and let it rest in the fridge for 30 minutes.

Filling: soak raisins in liqueur. Slice the peeled apples and flavour them with the grated lemon peel, 2 spoons of sugar and the grated ginger.
Roll out the dough with a rolling pin on a clean dishcloth. In the middle of the dough scatter the bread crumbs and the biscuits.

Overlap the apples and the raisins drained and squeezed. Sprinkle with the remaining sugar.

With the help of the dishcloth roll up the dough and brush it with melted butter. Cook at 190° for 45/50 minutes. Every 10/15 minutes, brush the strudel with melted butter.
Before serving, sprinkle with lot of icing sugar.


Taralli in sugna (lard) and wild fennel

Taralli in sugna (lard) and wild fennel

INGREDIENTS

500 g type “0” flour
25 g fresh brewer’s yeast
200 g lard
1 level spoonful of salt
1 level spoonful of wild fennel

unpeeled almonds
lukewarm water as required

Preparation: 30'
Cooking: 45'
Difficulty: very easy
Ingredients for 4/6 people

OVEN FUNCTIONS
electric oven functions
gas oven functions
oven rack position: middle


 

In a large bowl, sift flour and add salt.

Dissolve yeast in a cup of lukewarm water and add it to flour with the wild fennel and the room-temperature softened lard.

Work the dough until it is soft and elastic.

Roll dough into ropes then twist together, two at a time, joining the ends.

Add almonds into the Taralli and let it rest for one hour covered by a dishcloth.

Brush the Taralli with water and place them into the preheated oven at a 180° c for 45 minutes.