GRATINATED MACCHERONI WITH BROCCOLI, EMMENTHAL CHEESE AND CHAMPIGNONS. - Maccheroni gratinati con broccoli, emmenthal e champignons

A tasty dish with lots of flavor and good health.

Ingredients for 4 people
400 grams of Gragnano Macaroni
1 not very big broccoli
150 grams of Emmental cheese
8 button mushrooms
1 clove of garlic
butter
salt and pepper

Method
Peel the broccoli and cook in a pressure cooker. When it is ready, cut it into pieces not too big and keep aside.

Cut the mushrooms into strips after it is cleaned from the ground, and brown lightly in a little oil and sauté garlic.

Cook the pasta al dente. Then drain it and let it pass under cold water. Put it in a bowl and add the broccoli, mushrooms and Emmenthal cheese cut into small cubes. Add 2 tablespoons of grated Parmesan cheese, a little butter and mix well.

Transfer the mixture into a buttered baking dish from the oven and let brown in the oven at 200 degrees for about 10 minutes. Then baked, let cool mildly and serve.

HOMEMADE ANCHOVIES AND OLIVES PIZZA WITH SPECIAL DOUGH - Pizza fatta in casa con impasto speciale

Special pizza with special mixture.

Ingredients for 4 pizzas
For the dough
300 grams of flour type 1
200 grams of durum wheat semolina flour
260 grams of sparkling water
20 grams of extra virgin olive oil
25 grams of white wine Favorita
6 grams of dry yeast
2 sprigs of dried oregano
8 grams of salt

for the condiment
1 can of peeled tomatoes
2 tablespoons green olives
12 anchovy fillets in oil
a pinch of salt
extra virgin olive oil

Method
In a mixer, put all the ingredients except the salt and oil and then knead at low speed for about 5 minutes. Then add even oil and salt and finish kneading.

Let rise covered for about 3 hours.

He spent 3 hours, take the dough, divide it into 4 then with your fingers give it the characteristic circular shape.

Arrange over the sauce and cook at 240 degrees for about 5/10 minutes.

HOMEMADE MEZZELUNE WITH SPECIAL DOUGH . Mezzelune fatte in casa con impasto speciale

And finally here is the recipe of my half moons.

Ingredients for 4 people:
for the dough:
70 grams of flour type 1
80 grams of durum wheat semolina flour
half a tablespoon of tomato paste
1 organic egg
1 tablespoon of water
1 tablespoon extra virgin olive oil
salt

For the stuffing:
90 grams of fresh ricotta
80 grams of chard
1 tablespoon grated Parmesan cheese
salt, nutmeg

Method
Prepare the dough for the ravioli putting inside a kneader all the necessary ingredients. When you've got an elastic and homogeneous let rest in refrigerator for about 30 minutes.

Meanwhile, prepare the filling by placing inside the ricotta and chopped beets. Add the Parmesan cheese a pinch of salt and nutmeg and mix well.

Then take the dough from the refrigerator, pull thin with a rolling pin then many records with a round pastry cutter cut the dough as it allows. With a pastry bag you put exactly in the middle a little filling in the middle then close the disc until it becomes a half moon.

Cook the pasta in plenty of boiling water then drain and toss with the melted butter, sage and rosemary.

RISOTTO WITH PUMPKIN AND ALMONDS - Risotto alla zucca e mandorle

Ingredients for 4 people
320 grams of Carnaroli rice
1 zucchini slice not very big
1 tablespoon of shelled almonds
1.5 liters of vegetable broth
half a glass of white wine
1 shallot
extra virgin olive oil
2 tablespoons grated Parmesan cheese
15 grams of butter

Method
Peel the pumpkin, mondatela and cut into fairly small cubes, then cook it in a pan with a little water until it softens.
Then let it cool and shake it by adding almonds and a pinch of salt and nutmeg.

Take a fried with oil and shallots. then remove the shallot and toasted rice. Pour the white wine and let evaporate all the alcohol. Then add a couple of ladles of broth and cook in this way for about 10 minutes. Then add the pumpkin cream and almonds and cook for another 10 minutes. When the rice is perfectly cooked, turn off the heat and stir in butter and Parmesan cheese. Serve hot.

HOMEMADE TAGLIATELLA "ZUCCATA" - Tagliatella fatta in casa "zuccata"

Simply delicious!

Ingredients for 4 people
for noodles
120 grams of flour type 1
80 grams of durum wheat semolina flour
2 organic eggs
1 teaspoon dried chervil
1 tablespoon extra virgin olive oil
1 tablespoon of water
salt

for the condiment
800 grams of fresh mussels
1 small green cauliflower
half a glass of white wine
1 clove of garlic
salt

for pumpkin cream
400 grams of pumpkin
1 glass of water
1 tablespoon dried tomatoes
3 tablespoons extra virgin olive oil
nutmeg

Method
Peel the cauliflower and cook in a pressure cooker. When it is ready, cut it out and keep aside.

Meanwhile, prepare the noodles by placing inside a mixer all the necessary ingredients. Do mix well, then wrap in a plastic wrap and let rest in the refrigerator for about half an hour.

Peel the pumpkin and cook in a pressure cooker. Then let it brown slightly in a pan with a little oil and a clove of garlic. When fully cooked, remove from pan, let cool and place in a blender with water, dried tomatoes, olive oil and a pinch of nutmeg. Blend until you have a "puree" dense enough.

Clean and wash the mussels externally. In a pan slightly fried with olive oil and garlic. then remove the garlic, pour the mussels and white wine. Let evaporate all the alcohol then add 2/3 cups of water. Cover the pan with a lid, and cook until all the mussels have opened.

In another pan, take another pan with the oil and garlic. Add the cauliflower and let it cook for about 5 minutes. then turn off the heat and let rest.

Roll out the dough and cut it not very wide. Cook it in a pot of boiling water. When it's ready, drain and place in pan with cauliflower. Add the mussels and cook everything. In each plate, place the bottom a couple of tablespoons of cream of pumpkin, then put on the noodles with the sauce and serve immediately.

MACCHERONI WITH SAFFRON, BACON AND LEEK - Maccheroni allo zafferano, gaunciale e porro.

ingredients for 4 people
400 grams of Gragnano Macaroni
1 slice of bacon or pancetta in a single slice
1 leek
1 shallot
1 sachet of saffron
extra virgin olive oil
salt, black pepper

Method
Dissolve the saffron in a little water.

Peel the leek and let blanch in boiling water for about 10 minutes.

In a pan, make a sauce with a shallot and a little oil. Fry the bacon cut into pieces not very large. When it is ready, remove from the pan and keep aside. Then add the leeks and sauté a few minutes.

In a pot of boiling water, cook the pasta. Drain and place in a pan, add the saffron and the pillow. Cook everything then serve hot.

BIGOLI PASTA WITH PESTO OF PARSLEY AND SCALLOPS - Pasta con pesto di prezzemolo e capesante

An interesting dish, fresh and appetizing.

Ingredients for 4 people

400 grams of pasta type bigoli

8 scallops

for parsley pesto

1 bunch of parsley is not very big

20 shelled almonds

3 tablespoons extra virgin olive oil

1 tablespoon of grated pecorino

2 anchovies in oil

Method

First prepare the pesto, put in the blender all the necessary ingredients. As regards the consistency regulator you depending on your liking.

Remove the flesh of scallops and cook in a skillet with a little garlic and a little olive oil. When they are ready, turn off the heat, cover and let them rest.

Cook the pasta in plenty of boiling water. When it's ready, drain and place in a bowl with parsley pesto and scallops. Mix well then serve hot.

SALTED PUFF PASTRY WITH APPAREIL, NOODLES AND BACON - Sfoglia salata con appareil, tagliolini e pancetta

a tasty pie with puff pastry and this time with a special dressing.

Ingredients for 4 people
1 roll of puff pastry of high quality

for the stuffing
250 grams of egg noodles
1 slice of bacon in one piece
1 shallot
80 grams of emmental or edamer
extra virgin olive oil
salt, black pepper

for appareil
200 ml of single cream
1 organic egg
salt

Method
In a pan, make a sauce with oil and shallots and fry the diced bacon not very large.

In a pot of boiling water, cook the noodles and drain them. Stop the cooking in cold water then place them in a bowl and add the bacon, cheese cut into cubes and also this mix well.

In a bowl beat the egg with the cream.

Take the pastry and arrange in a circular pan. Pour in the filling and then the appareil.

Bake at 220 degrees for about 20 minutes. Remove from the oven let cool slightly then serve.


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una gustosissima torta salata questa volta con pasta sfoglia e con un condimento particolare.

Ingredienti per 4 persone
1 rotolo di pasta sfoglia di ottima qualità

per il ripieno
250 grammi di tagliolini all'uovo
1 fetta di pancetta in un'unica fetta
1 scalogno
80 grammi di emmental o edamer
olio extravergine di oliva
sale, pepe nero

per l'appareil
200 ml di panna liquida
1 uovo biologico
sale

Procedimento
In una padella, fate un soffritto con olio e scalogno e fate rosolare la pancetta tagliata a dadini non molto grandi. 

In una pentola di acqua bollente, cuocete i tagliolini e scolateli al dente. Fermate la cottura in acqua fredda poi disponeteli in una ciotola e aggiungete la pancetta, il formaggio tagliato anche questo a dadi e amalgamate bene il tutto.

In una ciotola sbattete l'uovo con la panna.

Prendete la pasta sfoglia e disponetela in una teglia circolare. Versate all'interno il ripieno e poi l'appareil.

Infornate a 220 gradi per circa 20 minuti. Sfornate fate raffreddare leggermente poi servite.

WHOLEMEAL POLENTA WITH STRACCHINO - Polenta integrale con stracchino

A single dish as much substantial. Winter is almost upon us and I allowed myself this treat !!

Ingredients for 4 people:
400 grams of possibly full of corn flour and stone-ground
1 liter of water
300 ml of milk
200 grams of cheese stracchino
cipolliina dried grass
salt and pepper

Method:
Bring the water and 300 ml of a boiling milk. then pour the flour to "rain" and often turn with a whip so as not to make lumps. Keep in mind that for a perfect cooking takes approximately 40/50 minutes depending on the amount of water used.

When there are about 15 minutes at the end of the cooking polenta, soft cheese melt in hot milk.

Pepper and serve hot.

TAGLIOLINI WITH BAGNA CAODA - Tagliolini alla bagna caoda

A very special dish, certainly not very usual! The Piedmontese tagliolini in combination with bagna cauda. Must try.

Ingredients for 4 people:
400 grams of fresh noodles
1 Jerusalem artichoke

for bagna cauda
100 ml of cream
half a glass of milk
1 fairly large garlic clove
4 anchovies in oil
extra virgin olive oil

Method
Peel and cut the artichokes into thin slices.

in a crock pot, heat a few tablespoons of olive oil and put in the crushed garlic and anchovies in oil. Cook everything well, then add the milk and cook like this for about 15 minutes, stirring often. Uinte then the cream and cook for another 5 minutes.

Cook the pasta in plenty of boiling water. When it is ready, drain, arrange them on a plate and serve with bagna cauda and Jerusalem artichokes.