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

A tasty dish with lots of flavor and good health.

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

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

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

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

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

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

Special pizza with special mixture.

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

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

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

Let rise covered for about 3 hours.

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

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

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

And finally here is the recipe of my half moons.

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

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

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

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

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

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

RISOTTO WITH PUMPKIN AND ALMONDS - Risotto alla zucca e mandorle

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

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

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

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

Simply delicious!

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

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

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

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

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

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

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

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

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

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

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

Method
Dissolve the saffron in a little water.

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

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

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

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

An interesting dish, fresh and appetizing.

Ingredients for 4 people

400 grams of pasta type bigoli

8 scallops

for parsley pesto

1 bunch of parsley is not very big

20 shelled almonds

3 tablespoons extra virgin olive oil

1 tablespoon of grated pecorino

2 anchovies in oil

Method

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

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

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

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

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

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

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

for appareil
200 ml of single cream
1 organic egg
salt

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

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

In a bowl beat the egg with the cream.

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

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


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

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

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

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

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

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

In una ciotola sbattete l'uovo con la panna.

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

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

WHOLEMEAL POLENTA WITH STRACCHINO - Polenta integrale con stracchino

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

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

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

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

Pepper and serve hot.

TAGLIOLINI WITH BAGNA CAODA - Tagliolini alla bagna caoda

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

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

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

Method
Peel and cut the artichokes into thin slices.

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

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

GNOCCHI WITH FONTINA, CREAM AND SPECK - Gnocchi con fontina, panna e speck

Ingredients for 4 people
800 grams of dumplings
100 ml of cream
150 grams of Fontina Val d'Aosta dop
6 slices of bacon from South Tyrol
grated Parmesan cheese
salt, black pepper

Method
In a pan, fry lightly the bacon in a little extra virgin olive oil.

Cut the cheese into small pieces and set aside.

Cook the gnocchi in a pot of boiling water.

When they are ready put them into the pan with the bacon, add the cream and the cheese and mix well. Stir in a tablespoon of grated Parmesan cheese and serve immediately.

KAMUT SPAGHETTI WITH FRESH TOMATOES AND CLAMS - Spaghetti di Kamut con pomodori freschi e vongole

Ingredients for 4 people
320 grams of spaghetti kamut
800 grams of clams
400 grams of cherry tomatoes
half a glass of white wine Arneis
1 clove of garlic
fresh parsley
salt, red pepper

Method
Clean and wash the clams thoroughly. Let him lose the sand putting them in salted water and changing the water frequently.

Then wash them again and rinse it. In a skillet, cook the clams with a glass of water until it will not open all. Then transfer them in a container and then, taking care to filter the cooking liquid from the clams, remove it and keep it aside. In the same frying pan, sauté with olive oil and garlic. Add the chopped tomatoes not very large, shelled clams and blended with half a glass of wine. Allow to evaporate all the alcohol then add the cooking liquid from the clams, parsley and crushed finely red pepper . Bake until cooked clams.

Cook the pasta in plenty of boiling water. When it is ready, drain it and toss it in the pan with the sauce. Serve hot.

BAKED GNOCCHI COCOTTE WITH TOMATOES AND FONTINA - Cocotte di gnocchi al forno con pomodori e fontina

A very special dish that, to try

Ingredients for 4 people
600 grams of potato dumplings
16 cherry tomatoes
160 grams of fontina DOP of Aosta
400 grams of sauce prepared before
salt, black pepper

Method
Cut the cheese into cubes and place in a bowl. Add the sauce tomatoes cut in half then mix well.

In a pot of hot water, cook the gnocchi. When they come to the surface drain and add them to the bowl with the dressing. Turn everything well then arrange in 4 cocotte oven, Make brown in the oven. When they are ready sfornateli and serve hot, not boiling.

SPAGHETTI ALLA CHITARRA WITH EGGPLANTS AND BACON - Spaghetti alla chitarra con melanzane e guanciale

Ingredients for 4 people
400 grams of spaghetti alla chitarra
200 grams of tomato sauce prepared before
1 purple eggplant
2 slices of bacon not very large
1 shallot
salt, black pepper

Method
Wash the eggplant and cut into slices not very thick. Let him therefore lose the vegetation water under the salt. When it is ready, cut it into cubes not very large.

In a pan, make a sauce with oil and shallots and place the eggplant cubes and bacon to brown for a few minutes. then remove the bacon and add half a glass of water. Cook for about 20 minutes.

Now add the tomato sauce, the bacon and cook until cooked eggplant.

In a pot of boiling water, cook the pasta. A obtained cooking, drain and sauté in the pan with the sauce. Serve hot.

STUFFED HOMEMADE FOCACCIA - Focaccia fatta in casa ripiena

For the focaccia:
500 grams of flour type 1
320 grams of cold water
15 grams of extra virgin olive oil
8 grams of yeast
5 grams of malt extract
1 leek not very big
8 grams of salt

for the condiment
160 grams of prosciutto San Daniele
150 grams of cheese
4 tablespoons of sauce prepared dried tomatoes before

Method
In a mixer, put all the ingredients needed to make the dough (the leek finely chop) except salt and oil. Knead for about 5 minutes then also add the oil and salt and finish knead until dough is smooth and homogeneous. let rise for about 2 hours. When it's ready, put it on a roasting pan then with your fingers, mashed well giving the classic form of focaccia.

Let rise for another 30 minutes, then bake at 240 degrees for about 15 minutes.

Remove from the oven, let cool and serve with ham, cheese and sauce of dried tomatoes.

VEGETAL TRIUMPH - Trionfo vegetale

Many vegetables full of flavor, all together for a real vegetable Triumph.

Ingredients
1 savoy cabbage is not very big
4 yellow potatoes
400 grams of vitelotte potatoes (purple)
2 leeks Cervere
1 liter of vegetable broth prepared before
salt, black pepper

Method
Peel the potatoes and cook them in a pressure cooker.

Peel the leek and cut it into pieces is not very large. Cook it in boiling water for about 15 minutes.

When they are ready, peel the potatoes, cut them in pieces not very large and keep aside.

Cut the cabbage into pieces not very big and cook in a pan with the broth and adding water if too dry. When it will be perfectly cooked, also add the potatoes and leeks and cook everything. Serve hot.

VAL VARAITA RAVIOLES WITH TOMA, NOSTRALE CHEESE AND MELT BUTTER - Ravioles con toma, nostrale e burro fuso

A quick and easy dish that lends itself to many variations.

Ingredients for 4 people
600 grams of ravioles of Val Varaita (you can also use the gnocchi if you do not have the ravioli)
100 grams of toma pasture
80 grams of ripened nostrale
20 grams of high quality butter
8 sage leaves
salt, black pepper

Method.
Cut the nostrale cheese flakes.

Toma cut into cubes and arrange evenly on the bottom of the dishes.

Melt the butter in a double boiler with the sage leaves to flavor.

In a pot of boiling water, cook the ravioles. When they are ready, arrange on plates, add the nostrale flakes, then sprinkle with the melted butter and serve hot.

CIOCCOLATOSA CAKE WITH MASCARPONE AND BLACKBERRIES CAKE - Torta cioccolatosa con crema al mascarpone e mirtilli

Ingredients

400 grams of rice flour
80 grams of Demerara sugar
1 packet of yeast cake
3 organic eggs
100 grams of good quality butter
80 grams of toasted hazelnuts and pounded finely
100 ml of milk
100 grams of dark chocolate 70% cocoa
icing sugar
1 of chestnut honey spoon

For the mascarpone cream
200 grams of mascarpone
80 grams of fresh blueberries

Method
In a mixer, put all the ingredients except the dark ciocolato, honey and icing sugar. Make knead everything well, then dark chocolate in a small pan in a water bath. When it's ready, pour it into the mixture and then mix well.

Take a cake mold of 24 cm in diameter, foderatelo with parchment paper then pour in the mixture. Bake at 180 degrees for about 50 minutes.

In a blender, put the mascarpone and the well washed blueberries. Blend everything and if, either too thick, add a few tablespoons of milk.

Serve the cake at room temperature with the cream.

DUMPLINGS WITH RACLETTE, NOSTRALE CHEESE AND ALMONDS - Gnocchi con raclette, nostrale e mandorle

ingredients for 4 people
600 grams of potato dumplings
100 grams of raclette
16 shelled and toasted almonds
50 grams of cheese Nostrale
half a glass of milk
salt, black pepper

Method
Melt raclette cheese in a water bath with milk. (Add a little water to keep it from sticking to the bottom, then add the almonds and the grated nostrale do mix well.

In a pot of boiling water, cook the gnocchi. Then put them in a bowl and add the cheese sauce and almonds. Stir well then serve immediately hot.

"THE PASTORATA" - "La pastorata"

Ingredients for 4 people
350 grams of Gragnano Macaroni
1 broccoli
extra virgin olive oil
salt, red pepper

For the sauce
2 fillets of sea bream If
1 clove of garlic
half a glass of wine
1 tablespoon rehydrated dried tomatoes before
1 tablespoon tomato sauce
salt,

Method
Clean the broccoli and let it boil gently.

In a pan, make a sauce with olive oil and garlic. Cook the fillets of sea bream inside then pour in the white wine and let evaporate the alcohol. With the tines of a fork go cut then add the dried tomatoes finely chopped and spoon the tomato sauce. Blow up everything then add the broccoli cut into small pieces.

In a pot of boiling water, cook the pasta. When it is ready, drain it and toss it in the pan with the sauce. Serve immediately.

OCTOPASTA - Octopasta

When you play with your imagination, come out of these dishes.

Ingredients for 4 people
300 grams of spaghetti kamut
400 grams of prepared sauce before
1 not very big octopus
2 tablespoons green olives
1 tablespoon of shelled almonds
salt, black pepper

Method
Cook the octopus in a pressure cooker, then cut it into pieces not very large and place in a pan with the tomato sauce. Add the olives and cook until complete Octopus cooking.

Toasted almonds in a skillet then add to the tomato sauce and octopus.

In a pot of boiling water, cook the pasta. When it is ready, drain it and let it add flavor to the sauce. Serve hot.