TIMBALE OF NOODLES WITH SCAMORZA, HAM, WITH LEEK SAUCE - Timballo di tagliolini con scamorza, prosciutto e salsa ai porri

Ingredients for 4 people
for the shell of the pie
200 grams of flour type 1
50 grams of semolina flour
2 organic egg yolks
30 grams of butter
salt, black pepper

for the stuffing
250 grams of egg noodles pasta
50 grams of smoked cheese
3 tablespoons of bechamel
100 grams of cooked ham
salt

For the sauce
200 ml of sauce
1 pre boiled leek

Method
In a mixer, mix all the ingredients needed to make the dough. When the mixture is ready, wrap it in plastic wrap and let rest in refrigerator for about 30 minutes.

Meanwhile, cook the spaghetti al dente then drain and stop the cooking under cold water. Put everything in a bowl and add the smoked cheese, diced 3 tablespoons of sauce and the ham cut lists. Mix well and let stand for a few minutes.

Take the dough from the refrigerator, roll it out and divide into 2 parts, so that one is twice the other. Arrange the larger one in a buttered baking dish of 21 cm diameter. Put the stuffing inside, then close it all with the advanced mixing. bake at 180 degrees until they reach the gilding. Remove from the oven and let cool slightly then.

Prepare the sauce, whisking together the sauce and leeks until you have a smooth sauce.

Serve the pie with leek sauce.

FASSONE TARTARE WITH LEEKS AND SAFFRON BECHAMELLE - Tartare di fassone con porri e besciamella allo zafferano

Ingredients for 4 persons
400 grams of Piedmont  fassone beaten with the knife
1 teaspoon of salted capers
1 lime
1 leek
400 ml of sauce prepared before
1 sachet of saffron
extra virgin olive oil
salt black pepper

Method
In a bowl, put in the meat and then season with olive oil, lime juice and capers washed by salt and finely chopped. Stir well then put in the fridge to rest for about 1 hour.

Cleaned and then cut the leeks into pieces not very large. Boil in boiling water for about 10 minutes, then drain and set aside.

Dissolve the saffron in a little water and mix well. Then add it to besciamela and mix together.

Then pull out the meat from the fridge, give it the shape that you like then add the leeks and saffron sauce and serve.

BREADED BAKED TOAST - Toast impanato al forno

Toast a bit different from usual. Breaded and baked.

Ingredients for 4 people
8 slices of bread as toast
160 grams of good quality cooked ham
4 not very thick slices of toast bread
1 organic egg
1 tablespoon of bread crumbs
salt, black pepper

Method
Within 2 panne slices, put the ham and a slice of cheese.

Beat the egg in a bowl then helping with a pastry brush, brush the surface and breaded in bread crumbs. Bake in preheated oven until it is well browned on the surface.

PUFF PASTRY HOT DOG - Hot dog con pasta sfoglia

a fun and simple idea for a hot dog with a particular case.

Ingredients for 4 hot dogs
2 rolls of pasta dough of excellent quality
6 large enough frankfurters
300 grams of fresh spinach
2 tablespoons grated Grana Padano cheese
1 clove garlic
1 organic egg
2 tablespoons milk
extra virgin olive oil
salt, black pepper

Method
Take a light sauce with olive oil and garlic in a pan. Add the washed spinach, well washed and cook for a few minutes. then put them in a bowl and add the parmesan cheese, salt and pepper and mix well.

Frankfurters boiled in boiling water for about 3/4 minutes.

Roll out the pastry and divide it in half length. Always for the length, place a little spinach. then one and a half frankfurters for each strip of dough then roll them about themselves and sigillateli well. With a beaten egg and a little milk, brush the surface and then bake at 200 degrees for about 20 minutes, being careful not to burn.

RISOTTO "AUTUMN" - Risotto autunno

A risotto in honor autumn.

Ingredients for 4 people
320 grams of Carnaroli rice
1 tablespoon and a half full of frozen wild mushrooms but high quality
1 zucchini slice not very big
1 leek
2 tablespoons pumpkin seeds
1.5 liters of vegetable broth
half a glass of white wine Arneis
1 shallot
10 grams of butter
2 tablespoons grated Parmesan cheese
salt, black pepper
extra virgin olive oil

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

Cut the pumpkin into small pieces.

In a saucepan low and wide, do a fried with oil and shallots. Toast the rice then blended well with the white wine and let evaporate the alcohol. Add the pumpkin, cut into cubes and leek. Add the broth and cook for about 10 minutes. Now add the mushrooms and continue cooking for another 10 minutes. When the rice is cooked, turn off the heat, then stir in butter and Parmesan cheese. Serve hot with pumpkin seeds and a little parsley.

CAULIFLOWER AU GRATIN WITH NOSTRALE OF ONCINO CHEESE, RACLETTE, HAM AND CREAM - Cavolfiore al gratin con nostrale di oncino, raclette, panna e prosciutto cotto

Ingredients for 4 people about
1 cauliflower not very big
200 grams of raclette cheese
150 grams of cooked ham
100 ml of cream
4 tablespoons breadcrumbs
50 grams of cheese Nostrale Oncino
20 grams of butter
salt, black pepper

Method
Peel the cauliflower removing leaves. Cook it in a pressure cooker. When it is ready, cut it into pieces not very big and place it in a large baking dish putting on the raclette cheese cut into cubes, cream, a tablespoon of bread crumbs then cooked ham, cheese nostrale crumbs, butter and finish the rest of the bread crumbs.

Bake in hot oven at 200 degrees for 15 minutes, then make au gratin for 5 minutes and serve hot.

VELVETY SOUP OF PUMPKIN, TOPINAMBUR AND POTATOES - Vellutata di zucca, patate e topinambur

Ingredients for 4 people
800 grams of pumpkin
3 potatoes
2 Jerusalem artichokes
1.5 liters of vegetable broth
60 ml of cream
1 leek
extra virgin olive oil
salt, black pepper

Method
Cook the potatoes in a pressure cooker, then peel and cut into pieces not very large.

Cut the leek into rounds and let blanch in hot water for about 5 minutes. In a pot, put inside so now blanched leek with a little oil and add the pumpkin, cut into cubes and Jerusalem artichokes, cut into slices not very thick. with the stock to cover the whole. Cook in this way for about 30 minutes and covered.

United now the potatoes and cook for another 10 minutes then add the cream, stir well everything with a spoon. Turn off the heat and blend with an immersion blender.

Serve hot with croutons.

RISOTTATI MACCHERONI WITH SHRIMPS AND SQUIDS - Pasta risottata con gamberoni e calamari

A very tasty way to cook pasta: directly in the pan with the sauce.

Ingredients for 4 people
400 grams of macaroni
400 grams of tomato sauce prepared before
12 prawns
4 not very large squid
half a glass of white wine
fresh parsley
extra virgin olive oil
1 clove of garlic
salt, black pepper

Method
Clean and shelled the prawns. Remove the black part of the bowel and keep the shells well washed aside.

Clean the squid and cut into strips not very wide.

In a pan, make a sauce with olive oil and garlic. Put inside the heads of the prawns and fry lightly. Pour the white wine then add the tomato sauce, prawns and squid.

In a pot of hot water, boiled for one minute the dough, then put it in the pan and cook for about 11 minutes, adding a little water if you were to dry out too much. Cooking the pasta directly in the pan the same dough will take the flavor of the sauce making it much more flavorful.

When everything is perfectly cooked, served warm with a little fresh parsley.

MACKEREL'S THREADS WITH BAGNET VERD AND CHIA SEEDS - Filetti di sgombro con bagnet verd e semi di chia

The "bagnet verd" or green salsa in Piedmont and in particular in the province of Cuneo, is almost an institution. "Generally used with meat dishes, but I wanted to try it with a fish like mackerel to see that to take effect.

Ingredients for 4 people
4 fillets of mackerel
1 heaping tablespoon of chia seeds
half a glass of white wine
extra virgin olive oil
1 clove of garlic
Salt,

for Bagnet verd or green sauce
4 anchovies in oil
1 bunch of parsley
60 grams of toasted pine nuts
20 grams of salted capers
2 hard-boiled organic egg yolks (already cooked)
1 tablespoon of apple cider vinegar
the bread of a sandwich not very big
½ cup extra virgin olive oil
2 cloves garlic

Method
Eliminate all the salt from the capers, chopped breadcrumbs, peeled parsley and remove the peel and garlic soul, then put them in a blender along with the rest of the ingredients needed to make the green sauce. Blend carefully so as to obtain a homogeneous sauce.

In a pan fry the garlic and oil. Fry the mackerel fillets, pour the white wine by evaporating all the alcohol, then cook until perfect cooking of the fish.

When it's ready, serve hot with green sauce and chia seeds.

PICI PASTA WITH SOUR CREAM, SMOKED SALMON AND LEEKS - Pici con panna acida, salmone affumicato e porri

Pici are a Tuscan pasta shape very similar to bucatini ... but without the hole. With sour cream and a good smoked salmon are the greatest.

Ingredients for 4 people
400 grams of pasta pici (alternatively bucatini)
a sour cream of excellent quality jar
100 grams of smoked Scottish salmon
1 leek Cervere
salt, black pepper

Method
Cut the leeks, wash and let blanch in boiling water for about 5 minutes.

When it's ready, drain and keep aside.

In a skillet, melt the butter, then saute the salmon slightly and place in a bowl with the leek. Mix well and let stand.

In a pot of boiling water, cook the pici. Drain them, place them in the pan with the sauce and add the sour cream. Mix everything together and serve hot.

HOMEMADE PANDORO "GOLD PANTOZZO" . Pandoro fatto in casa, "pantozzo d'oro"

As mentioned to make the pandoro needs many risings and then a long time to be used, but the end result repays in full.

Ingredients for approximately 1 kilogram of dough
500 grams of flour Manitoba
110 grams of demerara sugar
3 more an organic egg yolk
half a teaspoon of bourbon vanilla seeds
150 grams of butter
70 ml of milk
16 grams of yeast

Method
It is divided into several phases. Let's start with the first:

Phase 1
In bowl, place the yeast dissolved in about 40 ml of milk not to water down the entire first mixture (called pastel). When it's ready, add about a tablespoon of sugar, egg yolk and 50 grams of flour. Mix at low speed so as not to heat the mixture until the mixture is smooth and homogeneous mixture and let rise for 1 hour.

phase 2
then shoot the dough and add the remaining 30 ml of milk, 100 grams of sugar, 1 egg, 250 grams of flour and 30 grams of softened butter. Knead very slowly until the mixture is fairly homogeneous. Cover again with a cloth and let rise for about an hour.

phase 3
For the last batter, the time order to resume the dough leavening now risen and add the flour and remaining sugar, 2 eggs and vanilla. Then knead again, then take a glass bowl with lid and grease it with butter. Take the dough and fold to form a ball. Put it in the bowl and let it rise for another hour ina fresh place. then put in the fridge with bowl and covered for about 12 hours.

step 4
Perhaps the most complex but with a little patience you run quietly. Take the dough from the refrigerator and roll it out with a rolling pin to form a square. Within the same 120 grams of softened butter. Take now the four sides of the dough and close it all taking so inside the butter as seen in photos.

With a rolling pin gently push it starting from the butter and half going to the top and then from the middle downwards.

Fold the dough into 3 parts and then put it in the refrigerator the mixture for about 20 minutes.
Repeat for 2 more times with always rest of 20 minutes each.

step 5
still roll out the dough, then fold the whole forming a ball. Butter a mold dome as one of the photo (diameter of about 22 cm) put the dough inside and let rise further until the whole does not come to cover almost the top of the mold itself.

Phase 6, cooking
Bake at 170 degrees convection oven for about 10 minutes just to begin to make it grow. then lower the temperature to 160 degrees and cook for about 70 minutes over a conventional oven.

When it's ready, the oven, make it cool misshapen and sprinkle with powdered sugar.

"I RECYCLE" CAKE - Torta "ti riciclo".

Since I had in the pantry of canned peaches and macaroons that could not be used together, I then started to make this delicious cake. Healthy, genuine and fragrant.

Serves about 8 people
300 grams of flour type 1
100 grams of rice flour
1 teaspoon baking powder
3 organic eggs
100 grams of butter
100 ml of soy milk
30 grams of sweet cocoa
50 grams of demerara sugar
200 grams of canned peaches
30 grams of dried macaroons

for glazing chocolate
a bar of dark chocolate 80% cocoa
20 grams of butter

for garnish
almonds
icing sugar

Method
In one of the kneading bowl, put the flour and baking powder sifted, then the eggs, milk, softened butter, sugar and cocoa. Knead for about a couple of minutes, then also add the macaroons and the chopped canned peaches cut into small pieces. Knead again together until the mixture is smooth. Line a round cake pan with parchment paper and then pour in the mixture. Bake at 180 degrees for about 40 minutes. When it is ready, then let cool completely misshapen. Melt the chocolate with the butter and sprinkle the surface of the cake. then garnish with the almonds and icing sugar.

RISOTTO WITH RED WINE, NOSTRALE DI ONCINO CHEESE AND CERVERE'S LEEK - Risotto al vino rosso con nostrale di Oncino e porro Cervere

A fairly complex risotto about flavors. To be enjoyed with care.

Ingredients for 4 people
320 grams of Carnaroli rice
half a glass of red wine Dolcetto d'Alba
1 leek cervere
1.5 liters of vegetable broth prepared before
200 grams of cheese nostrale Oncino
20 grams of butter
2 tablespoons parmesan cheese
extra virgin olive oil
salt and pepper

Method
Clean the leeks and cut into rounds. Do it and baked in a pan of boiling water for about 10 minutes.

Make a sauce with a little oil and a small piece of leek. Fate then toast the rice, then pour in the red wine and let evaporate the alcohol. Add a couple of ladles of broth and cook, stirring often, for about 10/15 minutes (add broth as needed). then add the cheese cut into cubes and leek and cook until optimal cooking. Remove from heat stir in butter and cheese and let stand covered a couple of minutes, then serve immediately.

DUMPLINGS WITH SEIRASS DEL FEN CHEESE AND SMOKED SCOTTISH SALMON - Gnocchi con seirass del fen e salmone affumicato

A simple dish, but tasty and genuine ingredients.

Ingredients for 4 people
600 grams of potato dumplings
300 grams of cottage cheese seirass the fen
120 grams of smoked Scottish salmon
salt, black pepper
Origan

Method
In a bowl, chop with a fork tines seirass of the fen. Cut the salmon into thin strips and mix well. If the mixture becomes too hard to navigate, add a tablespoon of water.

Cook the gnocchi in plenty of boiling water. When they are ready, drain and pour into the bowl. Turn everything well then serve with a little oregano.

HOMEMADE RAVIOLONI OF GORGONZOLA AND CERVER'S LEEKS WITH SMOKED SALMON - Ravioloni fatti in casa al gorgonzola e porro Cervere con salmone affumicato

The homemade ravioli of absolute goodness.

Ingredients for 4 people:
for ravioli:
300 grams of durum wheat semolina flour
3 organic eggs
1 tablespoon oil
2 tablespoons water
salt

For the stuffing
160 grams of Gorgonzola palzola
half a leek Cervere
1 tablespoon grated Parmesan cheese
salt

For the dressing
100 grams of Scottish smoked salmon
20 grams of butter
6 sage leaves

Method
In a mixer, put all the ingredients needed to make the dough for pasta. Then wrap it in a plastic wrap and let rest in refrigerator for about half an hour.

Meanwhile, cut the leek into rings and cook in boiling water for about 10 minutes. Then drain and place in a bowl with parmesan and gorgonzola. Mix well and let stand.

Strendete the dough finely with a rolling pin or pasta machine. Cut many rectangles 8 cm by 8 cm, then take a generous teaspoon of filling it and put in the center of the rectangle. Close with another rectangle and pressed well not to spill the filling.

Cook the ravioli in plenty of boiling water. When they are ready, drain and toss with the smoked salmon, melted butter and sage.

KAMUT'S SPAGHETTI WITH SAFFRON , MUSSELS AND FRESH TOMATOES - Spaghetti al Kamut con zafferano, cozze e pomodoro fresco

A first delicious dish, fast and healthy.

Ingredients for 4 people
320 grams of spaghetti kamut
600 grams of mussels
500 grams of cherry tomatoes
1 sachet of saffron
1 clove of garlic
extra virgin olive oil
salt

Method
Dissolve the saffron in a little water.

Carefully clean the mussels and wash them under water. In a pan fry the garlic and oil. Add the mussels a couple of glasses of water then cover and cook until they open.

A obtained cooking, turn off the heat, remove the mussels from their shells and set aside.

cut the tomatoes in half and cook them in a pan with oil and garlic. Then add also the mussels and cook.

In a pot of boiling water, cook the pasta. A obtained cooking, drain and let them jump in a pan with the mussels and cherry tomatoes. Add the saffron and cook everything. Serve hot.

PUFF PASTRY WITH ZUCCHINI, PORCINI MUSHROOMS, GRUYERE AND BECHAMEL - Pasta sfoglia con zucchini, funghi porcini, groviera e besciamella

ingredients for 4 people
2 rolls of puff pastry
100 grams of gruyere
1 large enough porcini mushrooms
2 zucchini
1 clove of garlic
4 tablespoons of sauce prepared before
parsley
1 organic egg
1 tablespoon milk
salt, extra virgin olive oil

Method
Clean the porcini mushrooms, then cut into slices not very large. In a skillet, melt the butter and add a clove of garlic. Add the mushrooms and cook until perfect cooking.

Then remove them from the pan and lightly blanched zucchini cut into rounds, then cook them with half a glass of water for about 15 minutes

Roll out the pastry on a flat surface and divide into 2 halves. Arrange on a slice of gruyere, zucchini, porcini and a spoonful of sauce. Wrap it all then add the two extremes and strokes the surface with egg and milk. Bake at 220 degrees for about 20/25 minutes.

Remove from the oven, let cool slightly and then taste.

HOMEMADE CROISSANT WITH BRIOCHE DOUGH - Croissant fatti in casa con ricetta della pasta brioche

By popular demand the recipe for croissants with the dough brioche

Ingredients for 6 croissants
for pre dough
100 grams of flour Manitoba
3 grams of dried yeast
70 ml of whole milk

For the dough
150 grams of flour Manitoba
70 grams butter
30 grams of demerara sugar
2 organic egg yolks
50 grams of whole milk
a hint of vanilla from Madagascar barbon

Method
Prepare the dough pre putting in a bowl of a mixer all the necessary ingredients. Do mix well. When you're ready, give him a turn to give him strength, then cover the dough with a damp cloth and let it rise in a room at about 30 degrees for about 2 hours.

He spent the two hours prepared the true own dough always putting inside the bowl the flour, pre fragmented dough and then all the rest of the ingredients. Mix everything well and let stand covered for half an hour then roll it out with a rolling pin and helping with a pizza cutter wheel long enough to make many triangles. Arrange on the basis of the triangle jam or chocolate depending on your taste then roll them up from the bottom and place them on a baking sheet. Bake in preheated oven at 180 degrees for about 20 minutes. A obtained baking, baked let cool slightly then enjoy.

GNOCCHI WITH DRIED TOMATO SAUCE, GORGONZOLA AND SUNFLOWER SEEDS. - Gnocchi con sugo di pomodoro secco, gorgonzola e semi di girasole

Ingredients for 4 people:
600 grams of potato dumplings
200 grams of Gorgonzola
2 tablespoons sunflower seeds
80 grams of dried tomatoes
20 grams of butter
thyme leaves
salt black pepper
extra virgin olive oil

Method
Puree the tomatoes with a couple of tablespoons of olive oil and thyme leaves. When you've got a fairly creamy, keep aside and let rest.

Melt in a double boiler with gorgonzola butter and a tablespoon of water. The emulsified with a whisk then let rest.

In a pot of boiling water, cook the gnocchi. When they are ready, drain and place in a bowl. Add the cream and gorgonzola then serve hot with the sauce with dried tomatoes and sunflower seeds.

THIGHS OF CHICKEN WITH PEAS, LEEK AND ANCIENT MUSTARD - Cosce di pollo con piselli, porri e senape all'antica

Ingredients for 4 people:
8 chicken thighs
20 shelled and toasted almonds
1 large leek
200 grams of peas previously boiled
40 grams of bacon, diced
2 tablespoons mustard old
1 shallot
extra virgin olive oil
salt

Method
Clean the leek, cut into rounds, then do blanch in boiling water for about 10 minutes. Drain and keep aside.

In a pan, make a fried with oil and half a shallot. Brown the bacon then add the peas and cook it all. When it is ready, remove the peas and bacon and keep aside to warm.

In the same skillet, take another pan with the oil and the remaining shallots and fry the chicken thighs for about 10 minutes. Then add even almonds, half a cup of water and cook covered for another 10/15 minutes. When the chicken is perfectly cooked (check the exact cooking !!) Now add the peas with bacon and leek and cook for about 5 minutes. At cooking obtained , served hot with mustard old.

4 FLAVORS SALAD CAKE - Torta salata ai 4 sapori

Ingredients for 4 people about
1 roll of puff pastry of high quality
1 egg biologio
2 tablespoons milk

for the sauce
50 grams of butter
50 grams of flour type 1
350 grams of milk
nutmeg, salt

for the stuffing
200 grams of smoked cheese
100 grams of cooked ham
fresh spinach
Parmesan cheese
1 organic egg
salt, black pepper.

Method
prepared the sauce immediately doing the "roux" with butter and flour. When you obtain a homogeneous mixture, add milk and cook until you get a fairly consistent sauce.

Clean and wash the spinach. Let them cook gently in a little oil and sauté garlic.

Roll out the dough and arrange them into a circular form of cakes. Prick the bottom, then place the spinach on the bottom, then the ham, and smoked cheese. Beat the egg and mix the sauce. then pour on the cake and close the advanced flaps. Sprinkle with Parmesan cheese and then with a mixture of beaten egg and milk touches the crust of puff pastry. Bake at degrees for about minutes. A obtained cooking, the oven, let cool then cut and serve.

MACCHERONI "AT THE FARMER" MY WAY - Maccheroni alla campagnola a modo mio

How good? But what I tell you to do, try to do it, you will understand yourself !! :-)))

Ingredients for 4 people
400 grams of macaroni scratched Gragnano
300 grams of pulped organic tomato
2 porcini mushrooms not very large
1 leek Cervere
1 clove of garlic
20 grams of butter
parsley
extra virgin olive oil
salt, black pepper

Method
Blanch the leeks in cold water for about 15 minutes.

Clean the mushrooms very carefully so not to cut them into very thin slices and brown them in a pan with butter and a clove of garlic. Just before the optimum cooking, add the parsley and cook.

In a skillet, cook the bacon in a little oil. then add the tomato sauce, then you also add flavor to the leek and mushrooms. Mix well, then turn off the heat and let stand.

Cook the macaroni in a pot of boiling water. When they are ready, pour into the pan with the sauce. Serve hot.

TENDERLOIN OF PIEDMONTESE FASSONE WITH SAUTEED BUTTER LEEKS - Filetto di fassone piemontese con porri saltati al burro

A plate of fast execution, with no frills but very very tasty.

Ingredients for 4 people
4 slices of fillet of fairly large Fassone
1 leek Cervere big enough
25 grams of butter
salt, black pepper

Method
Peel the leek, wash, cut into pieces not too big Do it cook in a pot of hot water for about 15 minutes. When it's ready, brown it in a pan with a little butter, just long enough to make it flavor.

Cook the fillets around fassone 3 minutes per side (if you like a medium rare), then serve hot with the leeks.

HOMEMADE CRACKERS YEAST FREE WITH FLOUR, OATS, BUCKWHEAT AND SESAME SEEDS. - Crackers fatti in casa senza lievito con farine di avena e segale e semi di sesamo

Makes about 16 crackers
150 grams of flour type 1
50 grams of oat flour
70 grams of buckwheat flour
80 grams of sesame seeds
5 tablespoons of durum wheat semolina flour
200 ml of water
2 tablespoons extra virgin olive oil
1 teaspoon malt syrup
salt

Method
In a mixer, put all the ingredients and then mix evenly. When the dough is ready, let it rest covered for about 30 minutes.

Take the mixture and then roll it out to about 4 mm and then cut into 7 cm to 5, arrange on a baking sheet and brush the surface with a little oil.

Bake at 200 degrees for 20 minutes.

TART WITH WHEAT FLOUR 2, WILD BERRIES AND FONDANT CHOCOLATE - Crostata con farina tipo 2, frutti di bosco cioccolato fondente

ingredients
for the dough
500 grams of flour type 2
200 grams of butter
100 grams of demerara sugar
2 organic eggs
2 teaspoons baking powder
1 teaspoon cinnamon
Lemon peel

for the topping
150 grams of jam organic berries
2 tablespoons fresh blackberries
80 grams of dark chocolate
20 grams of butter

for garnish
icing sugar
fresh currants

Method
In a mixer, mix the butter with the sugar. When all the ingredients are evenly and mixed between them, also add the eggs, one at a time, then the cinnamon, lemon zest and finally the flour and baking powder sifted. knead quickly, then place the mixture between two sheets of parchment paper and begin to roll it with a rolling pin. In this way you will begin to give a form to the mixture so that when it will have to be put in the pan will not run the risk of crush it. Put everything in the fridge to rest for an hour.

Past 60 minutes, pull it out, roll it thin enough, then put it in a by fairly large cake mold. Prick the bottom with the tines of a fork, then put inside the jam.

Melt the chocolate with the butter. When it's ready, pour it into the pie and divide it evenly. then bake at 180 degrees for 40 minutes. A obtained baking, baked, let it cool then serve.

SOUP OF LENTILS WITH BROWN CHESTNUT OF CUNEO AND CERVERE'S LEEK - Zuppa di lenticchie con castagne marrone di Cuneo e porro Cervere

A soup dream !! Say no more! :-)

Ingredients for 4 people:
300 grams of lentils
500 grams of brown chestnuts of Cuneo
1 leek Cervere big enough
2 liters of vegetable broth prepared before
rosemary, sage
extra virgin olive oil
salt and pepper

Method
Soak the lentils in water at room temperature for about 12/16 hours.

Cook the chestnuts in a pot of water for about 50 minutes, 1 hour. When they are cooked, drain and allow to cool, then peel and cut into pieces not very large.

In a saucepan, make a sauce with oil and onion. then add the lentils and broth and cook for about an 'hour and a half (with regard to the amount of stock, regulator you depending if you like more or less liquid). Then add even chestnuts and leeks cut into slices, rosemary and sage and cook for 25/30 minutes. A perfect score cooking, served with a little extra virgin olive oil and a pinch of pepper.

CARPACCIO CHAUD-FROID WITH GORGONZOLA AND RACLETTE SAUCE AND CERVERE'S LEEKS - Carpaccio caldo freddo con salsa al gorgonzola e raclette e porro Cervere

An attractive dish, but very delicate. Among other things also very quick to do.

Ingredients for 4 people
16 slices of meat for carpaccio of Fassone
2 leeks cervere
15 grams of butter
salt and pepper

For the sauce
100 grams of sweet gorgonzola
100 grams of raclette
half a glass of water
nutmeg

Method
Trim the leeks, cut into pieces not very large and let them blanch in boiling water for about 10 minutes. Then let them brown slightly in a frying pan with butter.

In a double boiler, melt the cheese with half a glass of water. Helping with a whisk, emulsify everything well, then turn off the heat.