SIVE' BOAR - CINGHIALE AL SIVE'



Ingredients for 4 people

600 grams of wild boar

Onion, sage, thyme, rosemary, cinnamon, nutmeg, juniper berries, bay leaves.

1 liver of wild boar

1 bottle of wine Barbaresco

preparation:

Take a pan low and wide, Put the pieces of boar inside, the chopped onion pieces and fine and all the other flavors in the ratio of one teaspoon for each.

Add the bottle of Barbaresco, cover with plastic wrap and refrigerate for 24 hours (this procedure is used to marinate the meat and let him remove the wild flavor).

After 24 hours, pull it out of the fridge, take the pan to warm to room temperature (do not put it NOW THE FIRE JUST REMOVED FROM THE FRIDGE).

Turn on the stove and cook for about 2 and a half hours.

Stir from time course and try to ascertain the meat for doneness.

Towards the end, add the chopped liver very fine and mix to make gravy.

Serve with a good glass of Barbaresco DOC.

HUMMUS OF LEBANON - HUMMUS LIBANESE

Ingredients for 4 people:
200 grams of boiled chickpeas pre
150 grams of tahini sauce
10 black olives Greek
3 cedars of Lebanon
1 bunch of parsley
1 tablespoon paprika
oil, salt

preparation:
Wash the chickpeas under running water and place in a saucepan with water. Boil for about 1 hour. Drain and then frullateli to reduce them to a purée.
In a bowl combined the tahini sauce, paprika, parsley and the juice of limes.
Mix well all the ingredients to make a velvety cream. Then add the mashed chickpeas and serve.

SALAD PIE OF CAULIFLOWER WITH FONDUE - TORTINO SALATO DI CAVOLFIORE CON FONDUTA

Ingredients for 4 people:
1 cauliflower  not very large
150 grams of Fontina Val d'Aosta
50 grams of butter
4 eggs
1 shallot
mixed tastes
250 ml of cream
200 ml of whole milk
salt and pepper

preparation:
Peel and wash the cauliflower. Cut it into pieces not very big.
Peel the shallot and chop very finely. Put it in a pot and brown the butter . Now add the cauliflower and put in the flavors ( rosemary , bay leaves, marjoram ) .
When the cauliflower is softened will leave it to cool then place in a blender with cream and eggs.
Grease the molds and pour the mixture inside. Cook in a bain marie in the oven at 180 degrees for 50 minutes.
Then prepare the fondue by boiling milk and adding a pinch of cornstarch .
Then add the diced fontina and removing from heat stir with a whisk or a fork until the cheese is completely melted .
Turn out the cake and accompanied with the fondue.
To be enjoyed with a red wine Merlot DOC Garda.

MILANESE'S MARROWBONES - Ossobochi alla Milanese

Here revived another typical Milanese recipe.

Ingredients for 6 persons:

6 marrowbones

80 grams of butter

1 glass of white wine

100 grams of flour

1 liter of broth

Peel of lemon (to taste)

1 sachet of saffron

Salt

preparation:

Flour the narrowbones and put them to brown in a pan with some lemon zest and a tablespoon of oil so as not to burn the butter.

Add a glass of wine and let evaporate. Put broth and cook for about 1 hour.

Before finishing the cooking, add another 10 grams of butter, melt then add the saffron and let it join all'ossobuco.

Serve garnished with a few leaves sage and parsley.

Ecco qui riproposta un'altra tipica ricetta milanese.

Ingredienti per 6 persone:

6 ossobuchi

80 grammi di burro

1 bicchiere di vino bianco

100 grammi di farina

1 litro di brodo di carne

Scorze di limone (a piacere)

1 bustina di zafferano

Sale

Preparazione:

Infarinate gli ossobuchi e metteteli a dorare in una padella antiaderente con qualche scorza di limone e un cucchiaio di olio per non far bruciare il burro.

Aggiungete un bicchiere di vino e fate evaporare. Mettete brodo e fate cuocere per 1 ora circa.

Prima di terminare la cottura aggiungete ancora 10 grammi di burro, fate sciogliere poi unite lo zafferano e fatelo unire all'ossobuco.

Servite guarnendo con qualche foglia salvia e prezzemolo.

LINGUINE PASTA WITH SCORPIONFISH, JASMINE TEA AND CURRY - LINGUINE SCORFANO TEA AL GELSOMINO E CURRY

Ingredients for 4 people:
320 grams of linguine
4 fillets of redfish
1 red onion
200 grams of tomato Piccadilly
2 teaspoons curry
2 cups of jasmine tea prepared before
1 bunch of dill

preparation:
Put water on to boil for the linguine.
Now take a pan and sauté with olive oil and red onion. When the onion begins to brown, add the tomatoes cut into pieces not too small.
Now add the fish cut into cubes and cook for about 10 minutes in a uniform manner.
Pour into teaspoons curry, add half a cup of water and jump.
When the linguine will be ready put them in the pan and add the dill and jasmine tea. Cook for well then serve hot with a Chardonnay Carso DOC

SARAGO FISH WITH LICORICE AND SAFFRON - SARAGO CON LIQUIRIZIA E ZAFFERANO

Ingredients for 2 people

4 fillets of Sarago fish

20 grams of licorice hairless

1 sachet of saffron

mixed aromas (thyme, savory, marjoram, basil)

oil, salt, pepper

1 lime

2 tbsp flour

1 glass of Port wine

1 cup milk

preparation:

Take a saucepan, put in a glass of milk, licorice hairless ( those squares blacks very well known), lime juice, the saffron and a glass of port.

Melt everything together and stir well. When everything is incorporated, remove from heat and add 2 tablespoons sifted flour. Turn with a whisk and then mix everything without causing lumps

Leave to set.

In the meantime, take a baking sheet and buttered. Put the fillets of bream, spices and sprinkle the meat with the glass of milk.

  Bake at 200 degrees for 30 minutes.

When they are cooked Remove from the oven and moisten with the sauce that you have previously created.

Serve with the Valpolicella region.

ROLLS OF BEEF FILLET - INVOLTINI DI FILETTO DI MANZO

Ingredients for 6 persons:

600 grams of beef fillet

250 grams of cooked ham

2 artichokes already cooked

150 grams of Camembert

120 grams of butter

1 glass of port.

preparation:

Beat the thread with a meat mallet to flatten and soften it further.

Now put a slice of ham, one of Camembert, 3/4 slices of artichoke already boiled,

Wrap and tie with kitchen twine.

Light the fire and put the butter and the harbor. Take fade and evaporate then add 2 tablespoons of flour and allow to thicken slightly.

When the sauce is ready turn off the heat and let rest

In another pan, cook the rolls in 30 grams of butter and a tablespoon of oil.

Do dusk lightly butter then put the rolls and cook until they take color.

Serve in a shallow dish, then add the hot sauce over.

Enjoy with a Carema of Turin.

TART WITH FIGS WITH TANGERINE'S CREAM - CROSTATA DI FICHI CON CREMA AL MANDARINO

 

ingredients:

100 grams of whipped cream

200 grams of pastry

300 grams of black fresh figs crushed to puree

150 grams of mandarins in Catania

preparation:

Roll the dough leaf in a medium baking dish, buttered.

Let overflowing from the pan and with a wheel shaped, remove the excess dough.

Prick the bottom and place over the figs crushed blacks.

With the surplus of the pastry cut into thin strips and put them on.

Prepared in the meantime the whipped cream and put the juice of mandarins filtrate in a tea strainer.

Bake the tart at 180 degrees for 40 minutes

Remove from the oven and let to take cool.

Put in a dish and cover with the cream of tangerine.

WHOLE SPAGHETTI WITH PECORINO, PEPPER, GARLIC AND TARRAGON - SPAGHETTI INTEGRALI CON PECORINO, PEPE VERDE AGLIO E DRAGONCELLO

Ingredients for 4 people:
320 grams of organic whole wheat spaghetti
60 grams of grated pecorino romano
oil, green pepper,
3 cloves of garlic
1 tablespoon dried tarragon

preparation:
Put water on to boil for spaghetti. Meanwhile, take a pan, put the crushed garlic with olive oil and salt. Fry then turn off the heat.
When the spaghetti are cooked, remove them with a slotted spoon and place them in the pan. Turn on the heat, add the olive oil, pecorino cheese, tarragon and a good grinding of pepper. Add salt, sauteed and served hot.
Serve with a red wine Breganze DOC.

FILETS MONTECARLO - FILETTO MONTECARLO



Ingredients for 2 people

2 fillets of beef

50 grams of butter

150 grams of ham

1 white truffle

200 ml beef stock

500 ml of Moet et Chandon

100 grams of flour

pepper, salt

preparation:

Fry the fillets of beef covered in flour in butter. As soon as they are golden, add the ham cut into strips and let the butter and seasoning to the meat.

Add the broth and cook.

When they are cooked, remove the fillets and keep them warm

Now put in the sauce created from meat and ham the champagne. Strain the mixture simmer to reduce.

Take now the fillets, let them warm up slightly then put on a plate and pour over the reduced sauce with the champagne, and put in some slices of White truffle

PIE OF RICE WITH TANGERINE AND LIME - SFORMATO DI RISO AL MANDARINO E LIME

Ingredients for 4 cupcakes :
150 grams of rice
500 ml of milk
180 grams of brown sugar
2 egg yolks
1 whole egg
4 mandarins
2 files
50 grams of butter
1 small glass of French brandy
a pinch of salt

preparation:
Blanch the rice for 5 minutes in boiling water. Drain it and put it to dry ..
Meanwhile, heat the milk and bring almost to a boil. Now add the rice , salt and continue to cook until the rice absorbs almost all the liquid. Put everything in a bowl and once cooled rice add the 2 egg yolks and egg whites including . Mix well in a homogeneous way .
Turn on the oven and bring to 200 degrees. Pour the mixture into a mold just created circular buttered . Bake in the oven in a water bath for 30 minutes.
Take now a saucepan . Pour in the juice of the lime and mandarin with cognac and sugar. Cook until it is completely evaporated alcohol cognac and  the sugar will be caramelized but not burnt.
When the rice is cooked unshape it and pour over the syrup just created
Serve at room temperature.

OMELETTE WITH PEAS - FRITTATA CON PISELLI

Ingredients for 2 people:
2 organic eggs
1 small leek
100 grams of boiled peas pre
30 grams of butter
oil, salt, pepper

preparation:
Take a pan with the oil, butter and chopped leek into thin slices. Put peases to cook for 5 minutes, then pour over the eggs previously beaten. Cook the omelette covered for10 minutes over low heat.
Add salt and pepper and serve hot with a good white wine Erbaluce of Caluso.

ROLLS OF RAW HAM WITH PECORINO AND PLUMS - ROLLINI PROSCIUTTO CRUDO CON PECORINO E PRUGNE

Ingredients for 4 people:
16 pitted prunes
150 grams of Parma ham
100 grams of pecorino romano
parsley

preparation:
For starters, take a cutting board and place over slices of ham. Put on a sprig of parsley washed and dried and then put on another slice. with a small rolling pin passed over several times in order to keep within the imprinted parsley.

Then put a slice of cheese and a plum. Wrap then you have on a plate closing with a toothpick.

Add a little olive oil and a little balsamic vinegar and a frosted ramettino of rosemary.
Enjoy it with a great aromatic Gewürztraminer Alto Adige

MINI CAKES WITH CHESTNUTS AND HAZELNUTS - MINI CAKES CON CASTAGNE E NOCCIOLE

Ingredients for 4 people:
200 grams of finely chopped hazelnuts
4 eggs
10 chestnut brown Cuneo
40 grams of cocoa powder
60 grams of brown sugar
40 grams of butter
1 teaspoon of baking powder
1 lime
1 small glass of Vermouth

preparation:
Bake the chestnuts in hot water for 20 minutes. When cooked, peel and set aside.
In a bowl, beat 2 eggs with sugar, add the flour, cocoa, baking powder, the melted butter, chestnuts reduced to small pieces, vermouth, hazelnuts and egg whites until stiff.
Grease a square cake pan and put inside the compound.
Bake at 180 degrees for 45 minutes.
Cut in  cubes when ready.

CAKE WITH MEDJOUL'S DATES - TORTA AI DATTERI MEDJOUL

Ingredients for 6 persons:
200 grams of pitted dates Medjoul
200 grams of flour
3 eggs
120 grams of butter
2 ripe persimmons
2 glasses of Marsala egg
70 grams of brown sugar
half a bag of baking powder

preparation:
Put the persimmon, peeled and crushed in a bowl with the chopped dates thick and sprinkle everything with Marsala.
Stir well and cook covered for about 1 hour and a half.
Meanwhile, mix the butter with the sugar. Stir in the flour with the baking powder and egg yolks. Mix well then add the mixture with dates and persimmons and the egg whites until stiff.
Grease a cake tin and bake at 180 degrees for 45 minutes

MASCARPONE WITH RASPBERRIES AND SAVOIARDI COOKIES - MASCARPONE CON LAMPONI E SAVOIARDI

Ingredients for 4 people:
300 grams of mascarpone
10 biscuits "Savoy" in Turin
100 grams of fresh raspberries
50 grams of icing sugar
30 grams of brown sugar
2 glasses of port wine

preparation:
Put to soak in a bowl of raspberries with sugar cane. Let them cook for about 40 minutes and then drain.
Prepare now by mixing the mascarpone with the icing sugar. Knead it carefully until you get a soft cream and smooth. Then place it in the refrigerator and let cool for about 1 hour.
Take now the cups and placed 3 finger biscuits for each spraying with Porto. Put the raspberries over, then finished with mascarpone.
Serve immediately.

PEPPERS AND FENNELS WITH CURRY - PEPERONI E FINOCCHIO CON CURRY

Ingredients for 4 people:
3 peppers Carmagnola
1 leek
half fennel
1 teaspoon of curry
salt and pepper

preparation:
Take a pan with the oil and leek. Meanwhile, cut the peppers into strips about 5/10 inches tall.
Put them in the pan and brown them. Mix does not stick to the bottom and mix.
Cut the fennel and pepper to incorporate it. Add salt and sprinkle with curry.
Cook for 10 minutes over low heat with the lid.
Then remove the lid and cook until the water has evaporated from vegetation.
Serve hot or at room temperature.

ROSTIA - ROSTIA



A mini cake "poor" of the province of Biella, very widespread at the beginning of the last century.

Ingredients for 2 people:

2 slices of bread the day before

40 grams of butter

10 grams of sugar

1 teaspoon cinnamon

1 glass of red wine.

preparation:

Take the bread slices and brown in butter with added sugar and a teaspoon of cinnamon. When the bread has taken the "caramelization" just add the glass of wine and let it soak up all the bread, making it obviously evaporate (the wine)

PANISSA OF VERCELLI - PANISSA DI VERCELLI

 Ingredients for 4 people:

320g Arborio rice

200 grams of beans

80 grams of pork rind

50 grams of butter

1 slice of thick cut bacon (1 centimeter)

1 raw salami

2 onions blondes

means cabbage cut into strips

100 grams of tomato

1 carrot, 1 celery

red wine

preparation:

Take a shallow saucepan and make a sauce, add the tomatoes and cabbage.

Add the rind flamed to avoid loose hairs, beans.

Close the pan with a lid and cook over medium heat for about 2 hours.

Meanwhile, chop very fine lard, salami and yellow onions.

Make another sauté in a large pan and add the mixture of bacon sausage and onions just created. Add the rice and toast. Pour red wine from time to time.

Now add a ladle (a bit 'at a time), the first compound (the one with the vegetables) to the second (the one with rice).

Check the cooking time to time and when it reaches the doneness you want, and let rest, covered, for 10 minutes and then serve.

Combine with a red Gattinara Vercelli.

DUMPLINGS WITH RAW HAM AND FOUNDUE OF SCAMORZA CHEESE - GNOCCHI CON PROSCIUTTO CRUDO E FONDUTA DI SCAMORZA

Ingredients for 4 people:
320 grams of potato gnocchi
125 grams of ham
100 grams of smoked
cream
salt and pepper

Preparation:
Put water on to boil for the gnocchi.
Meanwhile cook in a bain marie cheese cut into cubes with a glass of milk and a little of cream. When the gnocchi are ready, drain and place in a bowl. Pour over the melted scamorza cheese and prosciutto.
Serve hot with a red wine Cerveteri DOC.

OPENED SABAUDO AGNOLOTTO WITH FONDUE OF GIANDUIA - AGNOLOTTO APERTO SABAUDO CON FONDUTA DI GIANDUIA

this is my idea came from my attempt to create something new at salty - sweet.

 I do not know if it will be appreciated deeply, but judge my commitment and not the result of which I have absolutely total mastery! (I tried this and ate my recipe a couple of times, so if you want you can give me some advice!

Ingredients for 4 people:

For the dough:

100 grams of flour type "0"

1 egg

salt

For the filling

1 Tomino cheese "Cevrin Coazze"

20 grams of butter

6 chocolates "Gianduiotti of Turin" pralines

150 ml cream

preparation:

Make a dough with flour and egg and roll out the dough on a flat surface.

Take now the pasta machine and pass gradually into the rollers to over and over again until you will create a thin sheet.

Cut the now created the dough into rectangles of 10 cm by 10 cm and let it stand above by placing a little flour.

Now take a pan of hot water and put in another saucepan to cook in a water bath Gianduiotti with butter and cream. Melt and mix everything without boiling the water below.

Cook for some minutes.

In the meantime, take another pan, cut the cheese Tomino Coazze in order to obtain the squares of 7 cm by 7 cm, and let them warm up so that they melt a little.

Deposite these in the square of pasta obtained previously, and then pour over the melted gianduiotti. Cover with another layer of pasta, sprinkle with powdered sugar and put on a mint leaf.

Enjoy with a Passito of Lipari well chilled.

ROAST TURKEY - TACCHINO ARROSTO

Ingredients for 12 people:
1 whole turkey plucking and clean inside
200 grams of bacon pillow
thyme, sage, rosemary, marjoram, fresh
2 glasses of white wine
half a liter of vegetable stock
salt, pepper, green
100 grams of butter

preparation:
Take the turkey and sprinkle of butter under the skin so that the cooking butter flavor same penetrate within the meat. Add salt and pepper, then cover it with slices of bacon. Inside put the aromatic flavors tied with string so as not to disperse them inside. Take now large enough to contain a baking sheet and sprinkle with wine and broth.
Bake at 200 degrees for 50 minutes.
Then lowered the temperature to 180 degrees and cook for another 3 hours. While cooking sprinkle every now abundantly the top of the turkey with the gravy.

ARETIN PAPPARDELLE - PAPPARDELLE ALL'ARETINA

Ingredients for 6 peoples:

320 grams of pasta "Pappardelle"

1 whole duck clean and already cut

50 grams of duck liver

1 liter of vegetable broth previously prepared

1 glass of red wine chianti

50 grams of butter

100 grams of ham

1 onion

1 stalk of celery

1 carrot

1 tablespoon of Parmesan cheese

preparation:

Take a pan, put the butter and add salt and pepper.

When you have reached a brown color (about 5 minutes), add the chopped ham cut with the crescent moon, the onion, celery and carrot, they also chopped.

Sauté about 5 minutes and then remove the fat part of the duck sauce that will be at this point emerged on the surface.

Now add the glass of red wine and let it evaporate.

Cook for about 1 hour and add 3 tablespoons of broth.

Now put the pasta to cook and when it's ready, drain and place in a pan with the sauce that has issued the duck, chicken livers, Parmesan cheese and butter.

Obviously the duck will be used like second dish

Sauté a few minutes, then serve with the Brunello di Montalcino

PANATA - PANATA



 

 

Fino al XIV secolo chiamata "tridura" come appare in un'antica pergamena dell'epoca, è divenuta, da allora, quella che adesso si chiama Panata. Piatto povero, ma gusto ricco! 

La ricetta appartiene allo storico cuoco Pellegrino Artusi vissuto in Italia intorno alla seconda metà del 1800.

Ingredienti per 4 persone:

130 grammi di pane avanzato il giorno prima, grattato e non pestato

1 litro di brodo di carne

4 uova

50 grammi di parmigiano

Sale, una grattata di noce moscata.

 

Preparazione:

Prendete una pentola bassa ma larga; Mettete il pangrattato, le 4 uova e il parmigiano. Sbattete le uova con una frusta e aggiungete metà brodo caldo ma non bollente. Tenetene da parte una metà.

Cuocete per circa 5 minuti a fuoco basso girando spesso.

Quando si sarà quasi rassodata mettete nei piatti fondi e allungate con un poco ancora di brodo caldo.

Da gustare con un Montecucco di Grosseto.

CAKE OF DRONERO (OCCITAN RECIPE) - TORTINI DI DRONERO

ingredients

500 grams of pasta brisè

500 kg. of pear madernassa of Valgrana

1 glass of red wine

2 cloves

1 little tbs of cinnamon powder

200 gr.of Mombaruzzo's macaroons dry

50 gr. chopped almonds

40 gr. cocoa

1 glass of genepy

2 tablespoons sugar

Preparation:

Pass before the pears madernassa ricer thus creating a smooth cream.

Cook the pears with wine, crushed amaretti biscuits, almonds, cocoa, short of genepy and spices.

Take the dough brisè, pull and with a great coppapasta engrave the pasta.

Put inside the dough, exactly on the bottom of the disc, keeping it slightly inside to be able to then close again. Now take the yolk of an egg, beat it and brush it on the walls inside then fold it on the dough and seal. Continue in this manner until finre pasta and filling.

Take a baking pan, and butter it completely.

 Lie down all the little cakes.. Slightly pitted the top with a fork, then bake at 180 degrees for about 40 minutes.

Excellent with an Asti Spumante.

"LADIES" OF RAW HAM WITH CHEESE AND MUSHROOMS - DAME DI PROSCIUTTO CRUDO CON FORMAGGIO E FUNGHI

Ingredients for 2 people:

100 grams of mushrooms
100 grams of ham
100 grams of cheese Raschera
dried thyme
oil
salt and pepper

preparation:
Cut the cheese into slices not very large, then wrap it in slices of ham in half of the cheese in such a manner that the bottom face as a kind of "skirt".
Arrange the bottom of a flat mushrooms made ​​previously to jump into a pan with oil and butter
Sprinkle with dried thyme, salt, pepper and a dash of olive oil.

WHIPPED CREAM WITH COFFEE - PANNA MONTATA AL CAFFE'

Ingredients for 2 people:

200 grams of whipped cream
50 ml of coffee
3 sheets of gelatin
60 grams of brown sugar
Organic eggs 2 egg whites
cookies

preparation:

STEP 1
Put the gelatine leaves in cold water to soften.

STEP 2
Whip the cream and whisk the egg whites until stiff

STEP 3
In a small saucepan heat the coffee with sugar. Then add the softened gelatin now and squeezed. Let cool then add the cream first and then take the egg whites and add to the mixture

STEP 4
Stir the mixture well, then put into molds pudding to solidify for at least 6 hours.

STEP 5:
Turn out and sprinkle with crumbled cookies and cocoa

FRIED APPLES WITH HONEY - FRITTELLE DI MELE CON MIELE



ingredients:

6 yellow apples of Trentino

1 teaspoon anise

1 tablespoon powdered sugar

30 grams of raisins

Oil for frying

For the batter:

100 grams of flour 00

1 tablespoon of olive oil

1 egg

1 glass of beer

Salt

preparation:

Take a large bowl and put in all the necessary ingredients for the batter: Beat all with a whipsk in order to obtain a semi-liquid mixture.

Place inside the batter also anise and raisins

Now take the apple, cut into slices not too thin and dip it into the batter.

Put a pot of oil to fry and fry the batter with apples.

Add in the powdered sugar and serve hot.

"FUGASSA" FOCACCIA BREAD OF RECCO - FOCACCIA DI RECCO

 

Ingredient for 4 people:

500 grams of flour type 0

300 grams of cheese Stracchino

Oil, water, salt

preparation:

Put the flour and knead the dough long enough so that it assumes a form consistent and solid. In this regard, add enough water as much as you feel that the dough is well.

Take out the dough from the machine and let it rest for a couple of hours. Now take a baking dish large enough to hold the pasta and buttered the bottom or put the oil. Roll out the dough so that half is inside and the other half comes out of the pan.

Filled with the soft cheese and add maybe some Needles of rosmanrino. Oiled and close with outside excess.

Oiled also the outer part and bake for 20 minutes at 200 degrees.

Send it all down with the white Vermentino di Sardegna :-)

ROMAN ARTICHOKES - CARCIOFI ALLA ROMANA

Ingredients for 4 people:

12 Roman artichokes thornless

parsley, mint, garlic

oil

preparation:

Cut the artichokes in half exactly. Throw away the upper part. With the part of the stem and the lower part of the artichoke, dip it in the boiling oil. After a few minutes you will notice how the upper part is open widely. At this point further widened the already dilated and dip it in hot oil for 4 minutes. Pulling it you will notice how the same has created a kind of beautiful flower. Now completely eliminated the stem of the artichoke hearts and sprinkle with chopped garlic, mint and parsley. Finally add a little oil and serve hot.

To be enjoyed with a red Cesanese del Piglio.

CAKE OF PLUMS, VERMUTH AND COCCONUT - TORTA DI PRUGNE, VERMUTH E COCCO

Ingredients for 4 people

500 grams of fresh plums "Santa Clara"
3 eggs
160 grams of flour
150 grams of brown sugar
50 grams of grated coconut
1 glass of fortified wine Vermouth di Torino
60 grams of butter
oil








preparation:
Pitted prunes, put them in a blender and whisk until frothy.
In a bowl, pour 4 tablespoons of olive oil with sugar. Beat with the whisk then add eggs, salt and flour, baking powder and vermouth. Stir everything evenly, then add the pureed prunes. Mix well again.
Grease a baking dish and pour the mixture inside. Sprinkle with the grated coconut that will advance then bake at 180 degrees for 40 minutes.

SOUP OF MAIS - MINESTRA DI MAIS

Ingredients for 4 people:

1 liter of beef broth

1 cup of cold water

150 grams of corn flour

50 grams of Toma Piemontese

30 grams of cheese growth

1 glass of Port wine

preparation:

Take a pot of water and pour in the cornmeal turning it over to a screen running well.

Add the broth slowly and cook over low heat for about 40 minutes.

Now enter the toma, the Robiola cheese and stir well until the cheese has completely melted to the soup.

Put the glass of Port wine, let it evaporate and served in earthenware pots.

Serve it all with good Dolcetto di Alba.

MULLETS WITH ANISE - TRIGLIE ALL'ANICE

Ingredients for 2 people:

4 red mullet fillets, boneless and without scales

1 glass of white wine

200 grams of cherry tomatoes

parsley

onion, salt

1 teaspoon of white vinegar

1 tablespoon anise seeds

2 tablespoons extra virgin olive oil

preparation:

Take a baking sheet and put in the fish, the glass of white wine, tomatoes cut in half, the onion finely chopped, a tablespoon of anise seeds, salt and a teaspoon of white vinegar.

Bake at a temperature of 180 degrees for 30 minutes.

Serve adding a little 'chopped parsley.To be enjoyed with a white Tocai del Piave

ASPIC OF GRAPES AND WALNUTS - ASPIC OF UVA E NOCI

Ingredients for 6 people

2 bunches of black grapes
30 grams of gelatin sheets
50 grams of brown sugar
50 grams of walnuts
20 grams of raisins
500 ml of wine Moscato Asti

preparation:
Soak the gelatine . Squeeze it and then add to the wine that you will heat in a saucepan with the sugar.
Turn constantly to dissolve it all perfectly .
Take now a mold low but wide and with walls about 4 inches high
Pour in 3/4 tablespoons of liquid , and try to cover the entire surface ( including edges ) of the cake .
Refrigerate to solidify for about 3 hours .
Take now the grapes . Wash it carefully and then place it inside the mold by alternating a berry grape to a walnut kernel . Pass over the gelatin remained and placed in refrigerator to solidify for at least 5 hours.
To transform the aspic put for a few seconds within a container of hot water the mold that contains it.
For garnish you can also use prunes or dates or pine nuts

ROMAN'S SALTIMBOCCA - SALTIMBOCCA ALLA ROMANA

Another dish of the Roman tradition revisited by me with some tasty addition.

Ingredients for 4 people:

8 slices of breast of veal subtle jokes

8 slices of ham

4 Roman artichokes

50 grams of grated pecorino romano

50 grams of butter.

10 sage leaves

1 glass of white wine castles

preparation:

Peel the artichokes, cut the top tips and put them to boil. When you are ready, drain, remove the beard inside with a small knife, just get only the outer leaves and cut them to the heart, thin pieces.

Now take the slices of breast, roll it out and put on top of the ham, artichokes and a good sprinkling of pecorino romano. Roll up the whole thing and fry in a pan with butter and a little olive oil so as not to darken the butter itself.

Spray of white wine, let it evaporate and cook for about 10 minutes.

Remove the meat from the heat and keep warm. With the cooking liquid make a sauce by adding a glass of port and a pinch of sifted flour. Maybe add a little milk and mix well together.

In another pan heat the meat, then put on a plate and drizzle with the sauce created.

Enjoy it all with the Castelli Romani served very fresh.

SPICED BROAD BEAN WITH PECORINO CHEESE - FAVE AROMATIZZATE CALDE E PECORINO

Ingredients for 2 people:

400 grams of frozen broad beans
100 grams of pecorino romano "with tears"
3 sprigs of fresh thyme
2 teaspoons dried marjoram
oil, salt and pepper

preparation:
Take a light sauté in a crock pot with olive oil and garlic. As soon as the garlic is golden, add the beans. Close the lid and cook on low heat for about 40 minutes. 5 minutes before end of cooking add the sprigs of rosemary, marjoram, salt and a good sprinkling of black pepper.
Serve accompanied with the excellent pecorino romano.

FRUIT SALADE WINTER VERSION - Macedonia invernale

Ingredients
10 red apples
1 teaspoon cinnamon
1 ginger
1 organic lemon and untreated
10 pitted dates
6 cardamom fruits
3 tablespoons of brown sugar
some raisins

Preparation
Peel the apples, cut them into pieces not very big and put them in a clay pot.
Squeeze the lemon juice and put in the skins of course, well washed.
Crush the cardamom pods and put in the seeds.
Then add the sugar, cinnamon, dates, raisins and grated ginger.
Turn on the stove and cook light fire and covered for 1 hour.
Just finished the cooking time, put one of them in airtight jars and consume what is left.

This recipe is very beneficial for the intestines and against flu very frequent in this season of course!



Ingredienti
10 mele rosse
1 cucchiaino di cannella
1 zenzero
1 limone biologico e non trattato
2 manciate di uva sultanina
10 datteri denocciolati
6 frutti di cardamomo
3 cucchiai di zucchero di canna

Preparazione
Sbucciate le mele, tagliatele a pezzi non molto grandi e mettetele in un pentolone di terracotta. Spremete il succo del limone e mettete dentro le bucce ovviamente ben lavate. 
Schiacciate le bacche di cardamomo e mettete dentro i semi.
Aggiungete quindi lo zucchero, la cannella, i datteri, l'uva sultanina e lo zenzero grattugiato.
Accendete il fornello e cuocete a fuoco basso e coperto per 1 ora.
Appena finito il tempo di cottura, mettete una parte di essi nei barattoli a chiusura ermetica e consumate quello che avanza.
Questa ricetta e molto utile per l'intestino e contro le sindromi influenzali molto frequenti in questa stagione ovviamente!

SWEET BREAD RAISINS AND WALNUTS - PANE DOLCE CON UVETTA E NOCI

ingredients:

800 grams of flour
100 grams of shelled walnuts
50 grams of yeast
80 grams of brown sugar
3 tablespoons olive oil
100 ml of milk
salt






preparation:
Prepare the yeast causing it to soften in a bowl with warm milk and add 2 tablespoons of flour. Mix well then cover with a tea towel and let it rest.
Put dough in the flour, salt, baking powder, sugar and oil. Set the program of the dough and let it go. When it is ready remove it from the machine and put it in a cloth to rest for an hour.
Then roll it out on a plane and join both the grapes and the nuts. Mix well then do many small balls that you will put on a baking tray with baking paper.
Bake at 200 degrees for 50 minutes.

TARTE AU CHOCOLAT MY STYLE - CROSTATA AL CIOCCOLATO A MODO MIO

ingredients:

500 grams of short crust pastry prepared before
3 organic eggs
150 grams of brown sugar
100 grams of almonds
50 grams of hazelnuts
10 grams of pine nuts
150 grams of dark chocolate
30 grams of sugar







preparation:
In a bowl, prepare the filling for the tarte. Put the almonds, hazelnuts and chopped pine nuts in a mortar.
In another bowl, beat the egg yolks with the sugar until creamy and add them to the almonds.
Melt the chocolate in a bain marie.
Beat the egg whites until stiff.
Then add all the mixture with almonds. Mix all ingredients well and then get the short crust pastry. Put in a baking mold and then put inside the assembled.
Bake at 180 degrees for 20 minutes. Decorate with the chopped hazelnuts over the tarte.
Enjoy with Asti Spumante DOCG.

CAKE WITH HAZELNUTS, WHITE CHOCOLATES AND CINNAMON - TORTA NOCCIOLE, CIOCCOLATO BIANCO E CANNELLA

ingredients:

6 organic eggs

500 grams of flour

1 bar of white chocolate

150 grams of chopped hazelnuts

3 teaspoons of cinnamon powder

half glass of wine Marsala

3 tablespoons olive oil

1 limeone organic and untreated

Half tea tbs of baking powder

preparation:

In a bowl, put the egg yolks and whipped cream with sugar and flour.

Turn for a few minutes then add oil , a dash of water and Marsala .

Then grated lemon rind ( yellow part only that is the one that preserves the essential oils ) and the egg whites until stiff then soda.Aggiungeteli into the mixture from the bottom up not to dismantle them .

Melt the chocolate in a double boiler and add to the mixture with hazelnuts and baking powder. Then mix thoroughly.

Preheat oven to 180 degrees. Grease a baking dish and pour in the mixture .

Bake for 40 minutes. Remove from the oven and let rafferddare . Serve with Raisin Pantelleria.