POLENTA WITH FLOUR GRINDED WITH STONE WITH FASSONE SAUSAGE, PORCINI MUSHROOMS AND TOMATO SAUCE.- Polenta con farina macinata a pietra, salsiccia di Bra, porcini e salsa di pomodoro

Ingredients for 4 people:
for polenta.
500 grams of ground corn flour in a stone
2 liters of water
20 grams of butter
salt

For the dressing
400 grams of Bra sausage or veal
400 grams of tomato sauce prepared before
1 large enough porcini mushrooms
1 clove of garlic
extra virgin olive oil
parsley

Method
Carefully clean the porcini mushrooms, cut into pieces not very large, so be a sauté in a pan with oil and garlic. Add the mushrooms, brown it, then cook until perfect cooking porcini same. Just before the end of cooking, add the parsley and cook. When they are ready, remove them from the pan and let them rest.

Prepare the polenta. In a saucepan, bring to a boil the water. then add the flour from above and turn carefully and quickly to avoid lumps. then lower the heat and cook over low heat for about 2 hours. Towards the end add the butter and stir.

Fate then cook the sausage. When it is ready, also add the mushrooms, then turn off the heat and cover.

Serve hot with the polenta.

SLICE OF COD WITH HARISSA AND TOMATO SAUCE AND BLACK OLIVES . Filetto di merluzzo con salsa piccante e olive nere

A quick and tasty dish, always welcome

Ingredients for 4 people
4 cod steaks
400 grams of tomato sauce prepared before
16 pitted black olives
1 tablespoon harissa sauce
1 shallot
half a glass of white wine
Origan
extra virgin olive oil
salt

Method
In a pan, make a fried with oil and shallots, cut into slices. Then add the cod and pour in the white wine. Then add the tomato sauce, harissa olives and cook for about 15/20 minutes. When the fish is perfectly cooked add the oregano, cook and serve immediately hot.

PASTA AND BEANS WITH CERVERE'S LEEK - Pasta e fagioli con porro Cervere

Ingredients for 4/6 persons
800 grams of possibly fresh beans
200 grams of tomato sauce prepared previously
1.5 liters of vegetable broth
1 celery
1 leek Cervere big enough
1 clove of garlic
250 grams of pasta type thimbles
rosemary
extra virgin olive oil, salt and black pepper

Method
Blanch the leeks, after having cut them into slices, for about 5 minutes.

Peel the beans and keep aside.

In a saucepan, make a sauce with oil and garlic and a sprig of rosemary. Add broth, beans and cook covered over medium heat for about 1 hour 40, 1 hour and 50.

At this point, taken half beans and shake it. Then put them back in the pot and add the leeks, tomato sauce and celery stalk. Cook for 10 minutes then, to finish, add pasta and cook until the pasta is cooked same. Serve hot.

RISOTTO WITH FONDUTA, CERVERE'S LEEK AND SPECK - Risotto con fonduta, porro Cervere e speck

An amazing risotto this, with so many strong flavors but delicate at the same time. To enjoy with dinner calm.

Ingredients for 4 people:
fondue set:
300 grams of fontina val d'Aosta dop
250 grams of milk
40 grams of butter
3 yolks of organic eggs
salt, black pepper

For the risotto
320 grams of Carnaroli rice
160 grams of bacon
2 leeks Cervere
half a glass of white wine Arneis
1.5 liters of vegetable broth
1 shallot
20 grams of butter
2 tablespoons Parmesan reggianoù
salt and pepper

Method
Long enough, so start by preparing the fondue. Cut the cheese into small pieces and place in a bowl with milk. Cover with plastic wrap and place in refrigerator for at least 2 hours.

Blanch the leeks cut into slices in boiling water for about 5 minutes.

then you begin to prepare the risotto, making a fried with oil and shallots. Toast the rice and pour in the white wine. Add a couple of ladles of broth abundant and cook for about 10 minutes when there is no joining broth, stirring occasionally.

Drain the cheese from the milk and place in a pan where you have previously melted butter. When he assumed an almost creamy consistency, add the egg yolks and cook.

Then add the fondue to the risotto and leeks. Cook for another 10 minutes then add the bacon and cook. Stir in butter and styl. Serve hot.

TAJINE OF TURKEY AT THE GIANNI BARONE WAY - Tajine di tacchino alla Gianni Barone

A whirlwind of spicy flavors combined with flavors do not usually properly when combined with each other.

Ingredients for 4 people:
800 grams of turkey breast
1 red chicory
1 leek Cervere
1 teaspoon cinnamon
1 sachet of saffron
1 liter of vegetable broth
1 clementine
butter
salt, black pepper

Method
In the tajine, toast the almonds, then remove them and set them aside.

Cut the turkey into small pieces and brown in butter inside the tajine.

Cut the leek into thin slices and place it inside the tajne. Add a couple of ladles of broth, cinnamon, toasted almonds and then close the lid of the tagine and cook over very low heat for about 1 hour. Then squeeze the clementine juice, add the saffron and radicchio cut lists not very small and cook, covered and over low heat for another 10 minutes. A obtained cooking, served warm with a little black pepper.

TORTA "SARA" DI COMPLEANNO

In occasion of the eleventh birthday of my daughter Sara I packed this simple but very tasty cake.

ingredients
60 grams of flour 1
40 grams of almond flour
250 grams of dark chocolate 70% cocoa
50 grams of chocolate pralines
150 grams of whole milk
80 grams of demerara sugar
80 grams of high quality butter
50 grams of cornstarch
2 organic eggs

For the garnish
300 ml of liquid cream
icing sugar

Method
In a saucepan, melt chocolate in a double boiler 2 coarsely chopped, with milk.

In a mixer with a hook leaf, mounted the butter with the sugar. then add the eggs, sugar, melted chocolate and finally the sifted flour with the cornstarch.

Fate knead everything well, then pour the mixture into a cake mold 22 cm in diameter and bake at 180 degrees for 40 minutes. When it is ready, let cool then serve with whipped cream.

SUPREME OF THE TREATS FEELING - Il supremo della golosità

A true gourmet dish. Complex as a whole, but really delicious

Ingredients for 4 people
350 grams of trofie
1 leek Cervere
100 grams of bacon
100 grams of cream cheese camembert
30 grams of peeled almonds
20 grams of butter
salt, black pepper

Method
Toast the almonds and then set them aside.

Peel the leek and cut it into slices. Do blanch in boiling water for about 7/8 minutes. Then strain it and brown it in a pan with butter and half bacon, cut into lists. Then add even toasted almonds and cook over a low heat for about 10 minutes. If the sauce should dry out, add half a cup of water.

Cook the pasta in plenty of boiling water. A obtained cooking, drain and sauté in the pan with the sauce. Stir in the cheese and serve hot.

CANNOLO WITH SELF PRODUCED CHOCOLATECREAM , PINEAPPLE AND CHESTNUT HONEY - Cannolo con crema al cioccolato autoprodotta, ananas e miele di castagno

A sweet quick, tasty and fragrant. With my self-produced cream of course!

Serves 4 cannoli
2 rolls of pasta dough
4 tablespoons of self-produced chocolate cream. Click on the recipe link
4 slices of pineapple
4 teaspoons of chestnut honey
chocolate flakes

Method
Easy. Peel the pineapple, so with the removal tool, remove the core and cut into slices. Take now the pastry and divide it in half. Then place over the chocolate cream, a slice of pineapple, cut into small pieces for each cannoli. Wrap it all on himself, brush the surface with beaten egg and milk and bake at 220 degrees for 20 minutes. When they are ready, let them cool completely then serve with honey and chocolate chips.

HOMEMADE CANNELLONI WITH BESCIAMELLA, WALNUTS, SPECK AND FONTINA CHEESE - Cannelloni fatti in casa, con noci, speck, fontina e besciamella

Ingredients for 4 people
for cannelloni
140 grams of flour type 1
60 grams of durum wheat semolina flour
1 tablespoon extra virgin olive oil
1 tablespoon of water
salt

for the condiment
200 grams of Fontina Val d'Aosta dop
100 grams of bacon
40 grams of shelled walnuts
200 grams of tomato sauce
400 grams of sauce prepared before
salt, black pepper

Method
Begin preparing the cannelloni. In a mixer, mix all the ingredients you need. When the dough will become compact and homogeneous, let rest in refrigerator wrapped in a plastic wrap for about 1 hour.

When it's ready, very fine put it on a pastry board. Cut long strips of paper and thick enough. You put on each of these slices of fontina cheese, the bacon slices then the walnuts and the sauce. Wrap around the side of the length and place in a baking dish large enough. Cospargte of still a little bechamel sauce then bake at 200 degrees for about 25 minutes.

A obtained baking, baked, let it cool slightly then serve hot.

ROLLS OF PASTRY WITH TOMATO SAUCE, CHAMPIGNONS MUSHROOMS AND SMOKED SCAMORZA. - Pasta sfoglia con ripieno di salsa di pomodoro, champignons e scamorza affumicata

ingredients for 4 people
2 rolls of pasta dough
150 grams of smoked cheese
8 champignons mushrooms
200 grams of tomato sauce
1 organic egg
salt, black pepper
extra virgin olive oil

Method
Cut the puff pastry rolls in half lengthwise.

Carefully clean the button mushrooms, then slice them. Spread over the pastry, a little tomato sauce over the slices then add the smoked cheese and champignons. Roll it all then bake at 220 degrees for 15/20 minutes. A obtained baking, let cool slightly then serve.

PACCHERI RIGATI WITH BROCCOLI, DRIED TOMATO SAUCE AND ANCHOVIES - Paccheri rigati con salsa di pomodori secchi e acciughe

Ingredients for 4 peoples
400 grams of paccheri rigati
1 broccoli
12 dried tomatoes
1 ladle of vegetable broth
6 anchovies in oil
1 clove garlic
salt, black pepper

Method
Cook the broccoli in a pressure cooker. When it's ready, drain and cut into pieces not very large.

Blend the dry tomatoes putting into the blender also ladle of vegetable broth and a pinch of salt.

In a pan, make a sauce with olive oil and garlic. Add the anchovies, broccoli and sauce of dried tomatoes.

In a pot of boiling water, cook the pasta. When it is ready, saute in a pan with the sauce.

Serve hot.

HOMEMADE FOCACCIA WITH SICILIAN PANELLE, CERVERE LEEKS AND PECORINO ROMANO - Focaccia fatta in casa, con panelle siciliane, porro Cervere e pecorino romano

The fritters are a kind of fried porridge instead of baked. Conceived and developed in Palermo particularly the panella brings the right flavor of a wonderful street food invented by me.

ingredients
for focaccia
400 grams of flour type 1
4 grams of dry yeast
280 grams of water
2 tablespoons extra virgin olive oil
1 teaspoon malt syrup
6 grams of salt

for panelle
500 grams of chickpea flour
1.3 liters of water
salt
frying oil,

1 leek Cervere big enough
Pecorino Romano flakes

Method
First prepare the cake. In a kneader, put inside all the ingredients except salt and oil. Mix at low speed for about 5 minutes, then also add the salt and the oil qunado you obtain a homogeneous mixture, arrange on a baking sheet and let rise for about 1 hour. After that, bake at 230 degrees for about 15/20 minutes. A obtained cooking, the oven and let cool completely.

Prepare fritters. In a saucepan put the water then add the chickpea flour, stirring quickly to avoid lumps. Turn on the heat and cook (stirring constantly) until the dough comes away from the walls.

Pour the mixture on a tray and level it with a spatula pastry. When cooled, cut into many pieces long and 10 cm wide 5. Fry until then will become golden.

Blanch the leeks in hot water for 5 minutes, then cut into slices and keep aside.

then assembled the cake, cutting it in half and put into the fritters, leeks and pecorino flakes.

CAULIFLOWER'S BALLS - Polpette di cavolfiore

A tasty dish, different from usual. Great for a typical dinner "street food"! :-)

Ingredients for 4 people:
1 cauliflower big enough
3 tablespoons breadcrumbs
2 organic eggs
1 tablespoon of Parmesan cheese
1 teaspoon mustard
parsley
frying oil
salt and pepper
frosted balsamic vinegar.

Method
Clean and wash the cabbage. Then put it in a pressure cooker and cook. When it's ready, drain and place in a bowl. With a fork, try to chop it finely enough.

United now the eggs, one at a time and mix well. Then add the parsley, breadcrumbs, mustard, parmesan cheese and mix well again.

Now formed many small balls and mash lightly on top. quickly pass them otherwise breadcrumbs and arrange in a dish.

Fry them and then when they are ready, let them dry with paper for fried Anointed excess.

Serve hot with a dash of balsamic vinegar glazed.

HOMEMADE BREAD WITH FLOUR TYPE 2 - Pane fatto in casa con farina di tipo 2

A simple bread from running but good regarding the healthy discourse.

Ingredients for a loaf of 1 kg
500 grams of flour type 2
7 grams of dry yeast
300 grams of water
1 teaspoon sugar
1 teaspoon malt syrup
8 grams of salt
sesame

Method
Knead all the ingredients except salt. When you obtain a homogenous also add salt.

Then put the mixture into a pastry board and knead for about 5 minutes. Let rise all covered for about 2 hours.

It spent the 2 hours, knead again and then rest for another hour.

Bake at 240 degrees for about 20/25 minutes, then baked, let it cool completely then serve.

PUFF PASTRY WITH MORTADELLA, CACIOCAVALLO AND SPINACHES - Pasta sfoglia con mortadella, caciocavallo e spinaci

How good I do not say either, you must try it! :-)

Ingredients for 4 people
2 rolls of puff pastry
spinach (for the regulator amounts to your taste)
8 slices of mortadella Bologna
2 fairly thick slices of caciocavallo cheese
1 organic egg
1 clove of garlic
Sesame seeds
milk
sael, pepper
extra virgin olive oil

Method
Clean and wash the spinach thoroughly. Then let them cook in a pan where you made an oil and fried garlic. Cook for a few minutes then put them in a bowl after they are well drained.

Roll out the puff pastry and cut it in half. Arrange a slice of cheese, a spinach and finally the mortadella.

Folded in half and sealed well. Brush the surface with beaten egg and milk, add the sesame seeds and bake at 200 degrees for 20/25 minutes.

When they are ready, let them cool and then enjoy.

PURPLE OCTOPUS WITH POTATOES - Polipo con patate viola

A particular dish very tasty and the impact color not indifferent! :-)

Ingredients for 4 people
1 octopus of about 1 kilogram
10 purple potatoes vitelotte
1 organic lemon
cilantro or parsley
extra virgin olive oil
salt, black pepper.

Method
In a pressure cooker, cook the potatoes. When they are cooked, drain, peel and cut into pieces not very large.

In another pressure cooker, cook the octopus. When it is ready, put it in a bowl and add the potatoes cut into small pieces. Season with extra virgin olive oil, the lemon juice over the zest (I recommend ONLY if the lemon is NOT 'treated !! Mix well, add salt and pepper and serve.

AMERICAN APPLE PIE WITH QUINCES - Apple pie con mele cotogne

The classic sweet to American-made apple but with quince and other small additions. Just beautiful to look at but very good to eat!

ingredients
For the dough
300 grams of flour type 1
150 grams of butter
30 grams of demerara sugar
60 ml of cold water

For the stuffing
5 large enough quince
80 grams of brown sugar
1 teaspoon cinnamon Satin
1 heaping tablespoon toasted pine nuts
1 tablespoon of grape passes
1 small organic lemon

Method
In a mixer, put all the ingredients needed to make the dough. knead quickly then wrap the mixture in a plastic wrap and let rest in refrigerator for about 30 minutes.

Meanwhile, in a bowl, prepare the filling. Peel the apples and cut them in pieces not very large. Drizzle with lemon juice and stir quickly. Then add the rest of ingredients.

Now take the dough from the refrigerator, roll it not very subtle, divide it into 2 parts and then place the first layer in a greased baking sheet coming to the edges of the pan. Inserted into the mixture and then cover with the last layer of dough. Pitted surface lightly and then brush all with egg and milk. Bake at 200 degrees for about 10 minutes, then at 180 degrees for 40 minutes. When it's ready, the oven, let cool then served with a mascarpone cream or even whipped cream.

PARMIVIOLA . Parmiviola

A delicacy. Read the recipe!

Ingredients for 4 people
1 fairly large purple eggplant
200 grams of smoked cheese
200 grams of tomato sauce prepared before
18 dried tomatoes
4 tablespoons pecorino romano
vegetable broth
fresh thyme
salt and pepper
peanut oil or specific for fried

Method
Cut the eggplant into slices not too thin. Let him lose the vegetation water by putting them in salt. When they are ready, carefully clean them from salt, then fry them in a deep fryer. A obtained cooking, dry them by opting for one for fried card.

Take the tomatoes and put them in a blender. Add half a ladle of broth, the leaves of 2 sprigs of thyme and blend thoroughly.

Cut the smoked cheese into thin slices.

In a baking dish, place on top of the parchment paper. Compose domes parmigiana putting first a slice of eggplant, then a smoked cheese,  a tablespoon of tomato sauce and a dried tomato sauce. Complete scratching the top with pecorino cheese.

Bake at 170 degrees for 40 minutes, then baked and served hot.

SALAD OF CANNELLINI BEANS, CERVERE'S LEEK AND TUNA - Insalata di cannellini con porro Cervere e tonno

A plate with a very pleasant taste. Healthy and quick to do.

Ingredients for 4 people
250 grams of tuna in olive oil of high quality tin
230 grams of beans boiled cannellini pre
1 leek Cervere
Apple cider vinegar
extra virgin olive oil
saòe, black pepper

Method
Peel the root and the top of the leek then sbollentatelo in boiling water for about 5 minutes.

then cut into slices or strips (whichever you prefer) and place in a bowl. Add the chopped tuna and cannellini beans. Add oil, vinegar, salt and pepper, mix well and then serve immediately.

RISOTTO WITH GHEE, CERVERE'S LEEK AND PORCINI MUSHROOMS - Risotto ghee, porro Cervere e porcini.

Let's try using ghee in risotto, so to lighten the leek Cervere.

Ingredients for 4 people
320 grams of Carnaroli rice
2 porcini mushrooms
1 leek large enough Cervere
half a glass of white wine
1.5 liters of vegetable broth
1 clove of garlic
2 tablespoons grated Parmesan cheese
parsley
extra virgin olive oil
1 shallot
salt

For ghee
500 grams of butter

Method
Blanch the leeks in a pan of hot water.

Clean the mushrooms carefully, cut them into slices and cook them in a pan with 10 grams of butter, garlic and a bit of parsley.

Prepare immediately ghee. uin in saucepan, melt the butter on very low heat, being careful not "fry". Continue to cook until the surface will be not formed an almost solid substance and foam. Remove them both. When the remaining liquid will be colored yellow gold and will not form more gallegianti substances then it will be ready.

Take a fried with oil and shallots.

Toast the rice in a nonstick saucepan. Pour the white wine and let evaporate all the alcohol and then add a couple of ladles of broth, leeks and cook for about 15 minutes.

United now the mushrooms and finish cooking. When the risotto will be ready, stir in 2 teaspoons of ghee and Parmesan. Serve hot.

CAULIFLOWER AU GRATIN WITH RASCHERA CHEESE, CERVERE'S LEEK AND RAW PARMA HAM. - Cavolfiore gratinato con formaggio Raschera, porro Cervere e prosciutto crudo di Parma

A dish full of flavors unique taste. Fast enough to do, scented, absolutely fantastic.

Ingredients
1 very large white cauliflower
200 grams of Raschera
150 grams of Parma ham
400 ml of sauce prepared before
2 Cervere's leeks
grated Parmesan cheese, bread crumbs
salt and pepper

Method
Blanch the leeks for 10 minutes in hot water.

Peel the cauliflower, wash it and put it to cook in a pressure cooker. When it is ready, cut it into pieces not very large and place in a greased ovenproof dish.

Arrange over the leeks cut into strips, then Raschera cheese cut into slices and white sauce. Sprinkle with breadcrumbs and bake parmigano and at 220 degrees for about 20 minutes. Serve hot with Parma ham.

VAL VARAITA RAVIOLE WITH FRESH CHEESE, MUSTARD AND PILLOW PORK - Raviole della Val Varaita con ricotta, senape all'antica e guanciale

Ingredients for persons
600 grams of raviole Val Varaita (alternatively you can use the dumplings)
350 grams of fresh ricotta
1 tablespoon mustard "to the ancient"
4 slices thick enough accompanying pork cheek
1 shallot
rosemary
half a glass of milk
extra virgin olive oil
salt

Method
Prepared, in a bowl, the grainy cottage cheese. Now add the mustard and milk and emulsify everything well.

In a pan, make a sauce with oil, shallots and a sprig of rosemary. Add the bacon cut lists are not very large. Sauté well, then turn off the heat and let stand.

Heat the mixture of ricotta and mustard in a water bath.

In a pot of boiling water, cook the ravioli. When they are cooked, drain and place in a bowl. Now add the ricotta cheese with mustard, bacon then mix well and serve hot.

ARTISAN SALAMI WITH VITELOTTE MASHED POTATOES - Salamino artigianale con purea di patate vitelotte

Ingredients for 4 people
2 artisanal salami (cotechino sausage type)
rosemary
salt

for the puree:
600 grams of potatoes vitelotte
half a glass of milk
20 grams of butter
1 tablespoon grated Parmesan cheese
salt, nutmeg

Preparation
Cook the sausages (after being riddled with a fork) in a pot of cold water for about 1 hour and a half.

In a pressure cooker, cook the potatoes. When they are ready, peel and mash the potatoes passes. Now place them in a saucepan, add the milk and butter and cook mixing everything until it will become quite substantial. Then stir off the heat with the Parmesan cheese and serve hot with sausages.

SOUP TO 3 VEGETABLES WITH MUSSELS - Vellutata ai 3 ortaggi con le cozze

A true delicacy with seasonal vegetables. Accompanied with mussels he gives it that extra touch pià.

Ingredients for 4 people
36 quite large mussels
500 grams of purple potatoes vitelotte
1 large slice of pumpkin
1 leek Cervere
100 ml of cream
1 shallot
1 clove of garlic
half a glass of white wine
4 ladles of vegetable broth
salt and pepper

Method
 Peel the pumpkin and cut into cubes. Peel the leek and cut it into slices.

In a pressure cooker, cook the potatoes. A cooking obtained peel and cut into pieces not very large.

Carefully clean the mussels and wash them. Put them in a pan with garlic, wine and water. Cook until they open.

In a saucepan, make a fried with oil and shallots. When ready add the pumpkin, leek, potato broth and cook for about 20/25 minutes. then add the cream, mix everything and then turn off the heat and blend it all.

Cook for another 10 minutes, then serve hot with mussels.

MENU OF THE DAY Friday , October 14, 2016 - Menù del giorno. 14 ottobre 2016

LUNCH

Appetizer
Rolls of smoked swordfish with feta, grape juice and aniseed

First dish
Sedanini with basil pesto and almonds with potatoes

Fruit
Kiwi, banana



DINNER

First dish
Spaghetti with clams, pistachios and fresh tomato

Second dish
Giant squid salad with croutons

Fruit
Grape or pear.

FUSILLI WITH SPECIAL SAUCE - Fusilli con un sugo speciale

Ingredients for 4 people

320 grams of fusilli

1 black oval eggplant

1 small spicy raw salami

400 grams of tomato sauce prepared before

1 shallot

basil

salt and pepper

extra virgin olive oil

Method

Cut the eggplant into pieces not too big and keep aside.

In a pan, make a fried with oil and shallots. Cut the sausage into small pieces and brown. Now add the eggplant cut into pieces not very big and cook until optimal cooking of the eggplant. Add the sauce and cook everything.

In a pot of boiling water, cook the pasta. When it is ready, drain it, put it in a dish and serve with the sauce of eggplant and salami. Add a few leaves of basil and taste.

TRICOLOUR APPETIZER . Antipasto tricolore

A tasty and healthy vegetarian entree.

Ingredients for 4 people
300 grams of ripened goat cheese
1 beetroot
1 deck of fairly large chard
vegetable broth
the half organic lemon juice
1 clove of garlic
dried oregano
salt and pepper
extra virgin olive oil

Method
Cook the beetroot in a pressure cooker, after it has been properly cleaned externally. Cut it, cut it into pieces and peel it not very large.

Peel and wash the chard. In a pan fry the garlic and oil. Add the ribs, then a couple of ladles of broth and cook until the ribs are well cooked. Then remove them from the pan and keep aside to warm.

In the same pan, cook the beets for a few minutes (just long enough to season them time).

then serve hot with the chard, a piece of seasoned goat cheese and a pinch of oregano.

MENU OF THE DAY Thursday , October 13, 2016 - Menù del giorno. 13 ottobre 2016

LUNCH

Appetizer
Flan potatoes with ham, zucchini and mozzarella

First plate
Macaroni with olives and radish sauce

Fruit
Kiwi.



DINNER

First dish
Soup of pumpkin and topinambur

Second dish
chicken breast with greek yogurt, curry Thai and fresh thyme

Fruit
Grape or pear.

PENNETTE WITH A VARIANT BOLOGNESE RAGOUT, PALZOLA AND PAPRIKA - Pennette con ragù alla bolognese, palzola e paprika

Ingredients for 4 people
400 grams of penne
120 grams of Gorgonzola cheese type palzola
4 teaspoons sweet paprika

for the ragout bolognese with variant
250 grams of peeled tomatoes
250 grams of minced Fassone
80 grams of bacon
20 grams of butter
half a glass of red wine Lambrusco
3 tablespoons extra virgin olive oil
rosemary
celery, yellow onion, carrot
salt and pepper

Method
In a fairly large pot, make a fried with oil, butter, lard and the chopped onion. then add celery and also the carrot cut in slices. Cook for about 5 minutes, stirring constantly does not stick. Then add the meat now. Pour the red wine, let evaporate the alcohol and then add the tomatoes, the rosemary then bake for about 2 hours on low heat, adding half a glass of water in order not to thicken too much. When it's ready, turn off the heat, cover with the lid and let stand for about half an hour.

Spent the half hour, cook the pasta in plenty of boiling water. then transfer it into a bowl. Add the gorgonzola, the ragout paprika then stir well and serve hot.

SNAILS WITH CERVERE'S LEEK AND BLACK OLIVES - Lumache con porro Cervere e olive nere.

An excellent dish, unique for fragrances and flavors.

Ingredients for 4 people
4 dozens of pre-cooked snails
2 previously blanched leek Cervere
16 large black olives and pitted
1 shallot
half a glass of white wine
20 grams of butter
parsley
extra virgin olive oil
salt, black pepper

Method
In a mortar put black olives. Mash coarsely then set them aside.

In a pan, make a fried with oil, butter and shallots. Sauté the snails, then pour in the white wine and let evaporate all the alcohol. Cook for about 15 minutes (however you read what the manufacturer of pre cooked snails suggests), then add the black olives, leeks and cook for another 5 minutes.

A obtained cooking served with chopped parsley by hand.

MENU OF THE DAY Wednesday , October 12, 2016 - Menù del giorno. 12 ottobre 2016

LUNCH

First plate

Spelled brisee pasta and rice with appareil, spinach and ham.

Second dish

Sauteed zucchini with Robiola, champignons and centrifugal grape strawberry

Fruit

white or pear grapes.

DINNER

First plate

Soup of black cabbage and cannellini beans

Second dish

Chateaubrian reduction with prosecco and cream

Fruit

Apple or pear.

VAL VARAITA RAVIOLE WITH GORGONZOLA CREAM, CERVERE'S LEEK AND BLACK TRUFFLES - Raviole della Val Varaita con crema al gorgonzola, porro Cervere e tartufo nero.

Another delicious recipe with ingredients from the Cuneo area (apart from the gorgonzola). Fragrant, flavorful, absolutely delicious.

Ingredients for 4 people
600 grams of raviole Val Varaita
200 grams of Gorgonzola Palzola
2 tablespoons cream
1 leek Cervere
1 black truffle
sage
salt, black pepper

Method
Clean and wash the leeks, drain it well then boil it in a pot for about 15 minutes.

In a saucepan, melt in a double boiler gorgonzola. Add the cream and beating with the whisk, make a smooth paste.

Chop the leek finely and add to the cream with a few sage leaves and grated truffle.

In a pot of boiling water, cook the ravioli. When they are ready, place them in a bowl and mix with the cream with gorgonzola and leek. Serve hot with a few slices of truffle.

THE FRAGRANCE OF EXCELLENCE SICILIAN CUISINE MEET THE CERVERE LEEK. Le fragranze dell'eccellenza gastronomica siciliana incontrano il porro Cervere.

Second recipe with leek Cervere. Easy, fast, "fun" but especially fragrant.

Ingredients for 4 people
320 grams of durum wheat spaghetti
240 grams of tuna in olive oil in the jar
80 grams of shelled almonds
half a glass of white wine
1 fairly large garlic clove
rosemary
10 grams of butter
salt and pepper

Method
Clean the leeks, wash and blanch in a pot of boiling water.

Cut the leeks into rounds. Divide in half the almonds, then toast them in a non-stick frying pan.

Chop the tuna and cook it in a pot, always stick with a clove of garlic, a little oil with butter and rosemary. Pour the white wine and let evaporate all the alcohol.

In a pot of boiling water, cook the pasta. When it's ready, drain and place in a bowl. Add half a ladle of the cooking water, then the tuna, leeks and almonds. Mix well and serve hot.

CERVERE LEEK GRATIN WITH HAM HERBS, RASCHERA CHEESE AND BLACK TRUFFLES -

Let us start with the recipes with tasty leek Cervere.

Ingredients for 4 people
4 leeks Cervere
4 yolks of organic eggs
1 glass of low-fat milk
200 grams of ham with herbs
200 grams of cheese raschera
2 blacks truffles
1 teaspoon dried chervil
4 tablespoons of sauce
4 tablespoons breadcrumbs
4 tablespoons grated cheese Valgrana (alternatively grana padano)
butter

Method
Trim the leeks from the top green, wash, drain and boil in a pot of boiling water for about 15 minutes. When they are ready, drain, let cool, then cut to the length.

Beat the egg yolks with the milk until mixture is smooth

Grease a baking dish large enough oven and place on half of the leeks.

Then you put on top of them the raschera cheese and ham, 2 tablespoons breadcrumbs. Finish by covering with the remaining leeks and poured over the mixture of egg yolks and milk. Finish by covering everything with the advanced breadcrumbs, grated Valgrana, chervil, grated truffle and the butter flakes.

Bake at 200 degrees for 25 minutes. After the time, gratin for another 5 minutes.

Serve hot.

OCTOPUS IN TOMATO SAUCE WITH POTATOES, PEPPERS AND CROUTONS - Polipo al sugo di pomodoro con peperoni, patate e crostini

Ingredients for 4 people
1 octopus of about 1 kg weight
400 grams of tomato sauce prepared before
2 fairly large potatoes
1 large red bell pepper
croutons
extra virgin olive oil
parsley
salt and pepper

Method
Roasted red pepper in the oven after it is cut and clean.
Sbucciatelo and then cut it into pieces is not very large.

Thoroughly wash the octopus, then cook it in a pressure cooker. When it's ready, drain and cut into pieces not very large.

Cook the potatoes in a pressure cooker then cut them too not very large pieces

Now take a shallow saucepan and wide and heat the tomato sauce. Add the bell pepper and the octopus and cook for about 10 minutes. Then add the octopus and potatoes and cook for another 10 minutes. A obtained cooking, serve hot with croutons and chopped parsley by hand.

MENU OF THE DAY Sunday , October , 2016 - Menù del giorno. ottobre 2016

MENU OF THE DAY Sunday, October 9, 2016



LUNCH
Appetizer
savory cannoli filled with Robiola cheese, salad and smoked salmon.

First dish
Millefeuille 2 flavors with bechamel sauce and basil pesto and hazelnuts

Second dish
Emotions at sunset.

Dessert
Tiramisu with mascarpone cream and ganache and maraschino



DINNER

First plate
Rice soup and parsley

Fruit
A pear or grapes Regina Abate

PASTA AL FORNO WITH BECHAMEL AND PESTO - Pasta al forno besciamella e pesto

ingredients for 4 people
400 grams of macaroni Gragnano
bread crumbs
salt and pepper

For the sauce
80 grams of flour type 0
80 grams of butter
600 ml of milk
nutmeg

for the basil pesto
1 bunch basil
medium toasted pine nuts
half a clove of garlic
1 tablespoon pecorino romano
extra virgin olive oil

Method
Prepare the roux for the sauce. When it is ready, add the milk and cook until you get a consistent sauce.

Prepare the pesto by blending all the necessary ingredients.

Cook the pasta in a pot of boiling water- When it is ready, place it in a bowl and add the pesto whit sauce. Mix with 1 tablespoon of bread crumbs large enough to absorb the excess liquid that will be created during cooking.

Then put it into a baking dish. Sprinkle the surface with more breadcrumbs and butter flakes. Bake at 200 degrees for about 20 minutes.

Then bake off and served hot.

SEDANINI PASTA WITH PESTO OF BASIL AND ALMOND WITH POTATOES - Sedanini con pesto di basilico e mandorle con patate

A plate, with the last pesto (a bit special) homemade season.

Ingredients for 4 people
320 grams of sedanini
2 potatoes
extra virgin olive oil
salt

for the basil pesto and almonds
1 bunch basil
1 tablespoon toasted almonds previously
1 tablespoon grated Parmesan cheese
extra virgin olive oil
salt

Method
Cook the potatoes in a pressure cooker. When they are ready, peel and cut into pieces not very large.

Prepare the pesto by putting in a mixer all the necessary ingredients and blend.

In a pot of boiling water, cook the pasta. A obtained cooking, drain and place in a bowl with the pesto and potatoes. Mix well then serve.

MENU OF THE DAY Friday , October 7, 2016 - Menù del giorno. 7 ottobre 2016

First plate

Trofie to the gardener with pesto

Second dish

Stuffed purple potatoes with German cheese and baked

Fruit

black grape or pear.

DINNER

First plate

Risotto with fresh ginger, scallops, prawns and sunflower seeds

Second dish

Slices of cod in the Mediterranean with white port

Fruit

Plum or pear.

RISOTTO WITH PUMPKIN CREAM, SUNFLOWER SEEDS AND TESTUN CHEESE - Risotto alla crema di zucca con semi di girasole e formaggio testun

The classic pumpkin risotto with a very tasty addition of seasoned testun cheese and sunflower seeds. A true goodness.

Ingredients for 4 people
320 grams of Carnaroli rice
1.5 liters of vegetable broth
1 shallot
half full glass of white wine Muller Thurgau
1 rather large slice of cheese testun
3 tablespoons sunflower seeds
20 grams of butter
1 tablespoon grated Parmesan cheese
salt

for pumpkin cream
2 slices not very big pumpkin
half a glass of milk
1 tablespoon grated Parmesan cheese
salt

Method
Take pumpkins, put them on a baking sheet and let them roast in the oven at 200 degrees for about 20 minutes. When they are ready, remove the seeds, then cut them coarsely put them in a blender with half a cup of tin and the grated Parmesan cheese. Whisk well until you obtain a smooth cream.

In a small saucepan, an oil and fried shallots. Toast the rice then blend with the white wine. Let evaporate completely alcohol then adds a couple of ladles of broth and cook for about 10 minutes (adding broth as missing). After 10 minutes, add the cheese cut into small pieces and pumpkin cream and cook until optimal cooking of the risotto. When it's ready, turn off the heat and stir in Parmesan cheese and butter. Serve hot with sunflower seeds.

HOMEMADE PAPPARDELLE OF SPELT FLOUR AND SEMOLA WITH SWORDFISH AND PEPPERS SAUCE - Pappardelle fatte in casa al farro e semola con pesce spade e salsa al peperone

A homemade pasta also quite easy to prepare with exquisite seasoning.

Ingredients for 4 people:
for the pappardelle
120 grams of wholemeal spelled flour
80 grams of durum wheat semolina flour
1 tablespoon extra virgin olive oil
2 tablespoons water
salt

for the condiment
2 swordfish steaks
1 yellow pepper and 1 red
1 clove of garlic
extra virgin olive oil
salt

Method
In a mixer put all the ingredients needed to make the dough. Do mix well, so be a ball, wrap in plastic wrap and let rest in refrigerator for about 1 hour.

Wash the peppers, cut them into layers and remove the white part and the seeds. Let them roast in the oven at 200 degrees for about 10/15 minutes. Remove from the oven when they are ready, let cool slightly then peel them and rub them with a clove of garlic.
Slice them and put them in a blender. Add 3 tablespoons of olive oil, a pinch of salt, then blend until a smooth sauce.

Cook the swordfish in a pan. When you're ready to add the pepper sauce. Cook then turn off the heat and cover.

Roll out the dough with a rolling pin thin enough. Cut the dough large enough, then cook it in boiling water.

When it is ready, drain it and toss it in the pan with the sauce. Serve hot.

BARLEY SOUP WITH POTATOES - Zuppa di orzo con patate

Ingredients for 4 people
80 grams of barley
50 grams of bacon in cubes
1.5 liters of vegetable broth prepared before
3 potatoes
1 shallot
extra virgin olive oil
salt, black pepper
rosemary

Method
In a pressure cooker, cook the potatoes. When they are ready, peel them and keep aside.

Take a lightly fried in a pan with oil, bacon and shallots finely chopped. United barley, rosemary broth and cook for about 1 hour.

Then add the potatoes cut into small cubes and cook for another 10 minutes.
Serve hot.