POLENTA WITH FONDUE AND MORTADELLA - Fonduta con polenta e mortadella

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

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 accompaniment
120 grams of mortadella, cut into cubes

Method
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. After the interval,

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.

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

Brown the sausage in a pan gently, being careful not to burn.

Serve the polenta with melted fondue and browned mortadella.

SPAGHETTI WITH FRIARELLI AND DRIED TOMATO SAUCE (VEGAN RECIPE) - Spaghetti con friarelli e sugo di pomodori secchi

Ingredients for 4 people:
400 grams of spaghetti
extra virgin olive oil
1 bunch of not very large friarelli
1 clove of garlic
salt

For the sauce of dried tomatoes
10 dried tomatoes
3 tablespoons extra virgin olive oil
water if necessary
salt, black pepper

Method
In a blender, put inside the dried tomatoes, oil, salt, black pepper and blend it all. In the event that should be too dense merged a little water. When the mixture will be well blended, turn off the mixer and let stand.

Wash the friarelli, then cook them in a pan of hot water. Drain them and let them cook in a garlic and oil pan. Add the sauce of dried tomatoes and cook it all.

In a pot of boiling water, cook the pasta. When it is ready let it blow into the pan with the sauce and then serve hot.

RED AND YELLOW LASAGNA WITH FONDUE, MUSHROOMS AND SAN DANIELE RAW HAM .

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 lasagna yellow orange
120 grams of flour type 1
80 grams of durum wheat semolina flour
2 organic eggs
1 tablespoon extra virgin olive oil
2 tablespoons water
half a tablespoon of tomato paste

For the stuffing
2 tablespoons frozen porcini mushrooms of excellent quality
100 grams of prosciutto San Daniele
400 ml of sauce prepared before
1 clove of garlic
parsley
butter
grated Parmesan cheese

Method
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. After the interval, then drained 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.

Prepare the dough for lasagna, by mixing the necessary ingredients in a kneading machine to the exclusion of the tomato concentrate. When it's ready, let it rest in the fridge for half an hour (wrapped in a plastic wrap of course). After half an hour taken the mixture and divide it in half. In one half, add the tomato paste and knead until you get an orange paste. Fate then rest for another 20 minutes then roll out everything and cut into rectangular lozenges

In a frying pan, cook the mushrooms in a butter and fried garlic. When they are ready, add the parsley and then turn off the heat and let it rest.

Take a baking sheet and begin to assemble the lasagna putting on each sheet of lasagna a little fondue, white sauce, mushrooms and prosciutto. Continue in this manner until you finish all the ingredients.

Bake in preheated 220 degree oven for about 25/30 minutes Remove from the oven and serve hot.

PUFF PASTRY WITH CHORIZO, FONTINA AND SPINACH - Pasta sfoglia con chorizo, fontina e spinaci

Ingredients for 4 people
2 rectangular puff pastry rolls
100 grams of Iberian chorizo
150 grams of Fontina Val d'Aosta dop
fresh spinach
1 clove of garlic
1 organic egg
2 tablespoons pumpkin seeds
extra virgin olive oil
salt, black pepper

Method
Clean and wash the spinach well, then cook gently in a little oil sauce and garlic. A obtained cooking, remove them from the pan and let cool.

Roll out the puff pastry rolls and divide each in half length. Then place on top of spinach, fontina cheese and chorizo. Close to half of the pastry and brush the surface with beaten egg and sprinkle with sunflower seeds.

Bake at 220 degrees for about 20 minutes and then baked and served warm.

SLICE OF COD MARINATED TO THE PINK GRAPEFRUIT AND SPICES - Trancio di merluzzo marinato al pompelmo rosa e spezie

Ingredients for 4 people
4 slices of good quality frozen cod
2 ladles of vegetable broth prepared before
1 clove of garlic
extra virgin olive oil
salt

for marinating
2 pink grapefruits
4 juniper berries
8 grams of fresh ginger
1 teaspoon dried chervil
1 star anise berry

Method
Thaw completely the cod slices, drain the excess water and pat dry with absorbent kitchen paper.

Put them in a bowl with the lid and sprinkle with the juice of 2 grapefruits and spices. then close the lid and put in the fridge to cook for about 4 hours.

elapsed time, make a sauce with olive oil and garlic then fry the steaks on all sides, then add the broth and cook until optimal cooking (for the regulator time depending on the thickness of the slice).

Then served hot with a salad of beets.

PASTA MATTA WITH HOMEMADE TAGLIOLINI, BESCIAMELLA, PESTO, MONTASIO AND HAM - Pasta matta con tagliolini fatti in casa e besciamella, montasio, pesto e prosciutto

Ingredients for 4 people
for mad dough to whole spelled and corn flour
100 grams of whole spelled flour
25 grams of corn flour
10 grams of oil
70 grams of cold sparkling water
2 teaspoons of apple cider vinegar
2 grams of pink salt

for noodles
80 grams of durum wheat semolina flour
20 grams of whole spelled flour
1 organic egg
1 tablespoon oil
1 tablespoon of cold sparkling water
salt

for the condiment
80 grams of Montasio cheese
200 ml of sauce prepared before
80 grams of cooked ham
2 tablespoons basil pesto prepared before
salt, black pepper

for coverage
4 tablespoons of sauce
1 organic egg

Method
The first thing to do is to prepare the mad dough. In a mixer put all the ingredients needed to make mad dough and then knead until the mixture is homogenous. Let rest in refrigerator for about 1 hour then.

Prepare the noodles putting in a kneading all the necessary ingredients. Knead until the mixture is homogenous and then let rest for about 20 minutes.

Roll out the dough for the noodles and cut them so not very wide. Cook al dente then drain and place in a bowl with the sauce, the cheese, pesto and ham.

Roll out 2/3 of mad dough and arrange in a cake mold is not too wide. Fill all with the sauce then cover with remaining portion and brush the surface with beaten egg and bechamel.

Bake at 180 degrees for about 25 minutes. Then baked, let it cool slightly then serve.

DISKS OF BAKED CAULIFLOWER WITH MAIS FLOUR - Dischi di cavolfiore al forno con farina di mais

Ingredients for 4 people
1 cauliflower
4 tablespoons cornmeal
2 eggs
1 clove of garlic
2 tablespoons Pecorino Romano
salt and pepper

Method
Cook the cauliflower in a pressure cooker. When it's ready, drain and let cool. In a pan fry the garlic and oil. Then lightly sauteed cauliflower, put it in a bowl with the cheese, eggs and corn flour. Helping with a pastry bag formed a lot of balls and then flatten the top. Bake at 200 degrees for about 20/25 minutes. When they are perfectly cooked, baked, let it cool slightly then serve with mixed salad.

FLAN OF BROCCOLI AND ROCKET SALAD WITH RASCHERA CREAM - Flan di broccoli e rucola con salsa al raschera

Ingredients for 4 people
1 500 grams broccoli around
80 grams of Raschera
1 clove of garlic
2 organic eggs
40 grams of fresh arugula
50 grams of grated Parmesan cheese
200 ml of sauce
1 glass of milk
extra virgin olive oil
salt, black pepper

Method
Cook the broccoli in a pressure cooker. When it's ready, drain and let cool. In a pan fry the garlic and oil. Lightly sauteed broccoli then, when it will be cold, put it in a blender with the arugula, half a cup of water and mix thoroughly.

Pour the mixture into a bowl, then add 100 ml of sauce, eggs and Parmesan cheese and mix well. Put the mixture into buttered molds, then bake in a water bath at 180 degrees for about 40 minutes.

In a saucepan, melt the cheese with the remaining bescaiamella and milk. Emulsified until a smooth sauce. Serve warm flan with cheese sauce.

TROCCOLI WITH TOMATO SAUCE, BURRATA CHEESE AND BREADCRUMBS - Troccoli con sugo di pomodoro, burrata e pangrattato

Ingredients for 4 people
400 grams of troccoli
2 burrate not very large
400 grams of tomato sauce
4 tablespoons toasted breadcrumbs
extra virgin olive oil
salt, black pepper

Method
Take burrata, place in a bowl and crumble with the tines of a fork until it is reduced to a homogeneous and smooth mixture.

In a skillet, heat the tomato sauce.

In a pot of boiling water, cook the Troccoli. When they are ready let them cook in pan with troccoli. Serve hot with burrata cheese and the breadcrumbs.

POLENTA WITH SNAILS, TOMATO AND GREEN SAUCE - Polenta e lumache con pomodoro e salsa verde

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 snails
400 grams of tomato sauce prepared before
200 grams of peeled and pre-cooked snails
half a glass of wine biano aromatic Gewürztraminer
1 shallot
20 grams of butter

For Bagnet verd
4 anchovies in oil
1 small bunch of parsley
50 grams of toasted pine nuts
15 grams of capers
the bread of a sandwich
1 tablespoon of apple cider vinegar
5 tablespoons oil
1 clove of garlic

Method
in a blender put all the ingredients for Bagnet verd. Blend everything well and let stand one hour.

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 tomato sauce and cook for another 5 minutes.

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.

Serve hot with snails, tomato sauce and Bagnet verd.

TUNA IN CRUST PASTRY WITH MIXED SALAD - Tonnno in crosta di sfoglia con insalata mista

Ingredients for 4 people
2 rectangular sheet of dough rolls
4 tuna steaks
4 Sardinian tomatoes camone
8 cherry tomatoes
corn salad
1 purple cabbage is not very big
Sesame seeds
pink salt, black pepper
extra virgin olive oil
Apple cider vinegar

Method
Peel the cherry tomatoes, open them in half remove the seeds, cut into slices and set aside.

Take a frying pan and make a sauce with oil and a clove of garlic. Fried tuna by all 2 sides then remove from the pan and pat it dry with the paper from fried to dry excess oil.

Take the rolls of pasta dough and cut in half the length. Arrange on top of each piece of the cherry tomatoes and then the tuna. Close the dough and bake at 220 degrees for about 20 minutes. Then make sure that the tuna is cooked perfectly, so sfornatelo and serve with a salad of lettuce, tomatoes and cabbage camone (dressed with oil, vinegar and sesame seeds).



Ingredienti per 4 persone
2 rotoli di pasta sfoglia rettangolare
4 tranci di tonno 
4 pomodori sardi camone
8  pomodori ciliegini
valerianella
1 cavolo viola non molto grande
semi di sesamo
sale rosa, pepe nero
olio extravergine di oliva
aceto di mele

Procedimento
Sbucciate i pomodori ciliegini, apriteli a metà eliminate i semi, tagliateli a fettine e metteteli da parte.

Prendete una padella antiaderente e fate un soffritto con olio e uno spicchio di aglio. Rosolate il tonno da tutti e 2 i lati quindi toglietelo dalla padella e tamponatelo con della carta da fritti per asciugarlo dall'olio in eccesso.

Prendete i rotoli di pasta sfoglia e tagliateli a metà per la lunghezza. Disponete sopra ad ogni pezzo i pomodori ciliegini e quindi il tonno. Chiudete la sfoglia e infornate a 220 gradi per circa 20 minuti. Accertatevi quindi che il tonno sia perfettamente cotto, quindi sfornatelo e servitelo con una insalatina di valerianella, pomodori camone e cavolo cappuccio (condite con olio, aceto di mele e semi di sesamo).

LINGUINE SQUID INK WITH PESTO AND SCOTTISH SMOKED SALMON - Linguine al nero di seppia con pesto e salmone affumicato scozzese

Ingredients for 4 people
400 grams of linguine with squid ink
160 grams of smoked salmon
2 tablespoons basil pesto prepared before
Origan
salt, black pepper

Method
Cut the salmon into strips and keep aside. In a pot of boiling water, cook the linguine. A obtained cooking, drain and put in a bowl with the salmon and oregano. Mix well then serve hot.

PUFF PASTRY WITH WURSTEL, BECHAMEL, SPINACH AND BRAN OAT - Pasta sfoglia con wurstel, besciamella, spinaci e crusca di avena

Ingredients for 4 people
2 rolls of pasta dough
4 large pork sausage
4 tablespoons of sauce prepared before
4 tablespoons of oat bran
fresh spinach
1 clove of garlic
1 organic egg
extra virgin olive oil
salt and pepper

Method
Wash and clean the spinach. Take a little oil and fry garlic and saute in a pan spinach themselves, for a few minutes then turn off the heat and let stand.

Roll out the puff pastry rolls and cut them in half length, then place on top of spinach, white sauce, oat bran and finally the hot dogs. Roll it all on himself and brush the surface with beaten egg. Bake at 220 degrees for about 20 minutes and then baked and served hot.

PAUPIETTE OF GUINEA FOWL IN SPICED RED WINE AND NASHI PEARS - Paupiette di faraona in vino rosso speziato e pere nashi

Ingredients for 4 people
4 paupiette (rolls) of Guinea fowl
1 liter of red wine Dolcetto d'Alba
4 Nashi pears
1 clove of garlic
4 juniper berries
4 cloves
1 star anise berry
Brown sugar
pink salt

Method
Carefully clean the paupiette guinea fowl, then place in a bowl, pour in the wine, juniper, clove and star anise. Close the lid letting out all the air, then put it in the refrigerator for about 3 hours.

Take paupiette of guinea fowl and then fry in a pan where you made an oil and fried garlic. Add half the wine and spices and cook uncovered for about 50 minutes and add the remaining wine when you see it narrows too.

Peel the pears and let them caramelize with brown sugar.

When paupiette will be perfectly cooked, served hot with caramelized pears.

WHOLEMEAL FUSILLI WITH WITH HAZELNUTS SAUCE AND MORTADELLA BOLOGNA - Fusilli integrali con salsa di nocciole e mortadella

Ingredients for 4 people
400 grams of whole fusilli
100 grams of mortadella bologna
100 ml of cream
1 tablespoon grated Parmesan cheese
2 tablespoons shelled and roasted hazelnuts
salt and pepper

Method
Prepare the sauce. In a mortar, grind the hazelnuts, then put it in a saucepan with the cream and Parmesan cheese and bake in a water bath.

In a pot of hot water, cook the pasta then drain and place in a bowl with the sauce and mortadella, cut into thin strips. Mix well and serve hot.

SABLEE "BARON" WITH MOUSSE AU CHOCOLAT, EGGNOG AND CHERRIES IN SYRUP - Sablèe "baron" con mousse al cioccolato, liquore allo zabaione e amarene sciroppate

With this particular Sablée recipe I wanted to create a new type of dough by taking as a basis the Breton and adding other ingredients and lowering the amount of fat and sugar. satisfactory end result and very much appreciated!

Ingredients for 10 mignon au chocolat
100 grams of spelled flour
40 grams of rice flour
105 grams of butter
60 grams of powdered sugar
8 grams of baking powder
2 biological yolks
3 pink peppercorns ground
Himalayan pink salt
half a teaspoon of bourbon vanilla from Madagascar

for the mousse:
90 grams of whole milk
120 grams of dark chocolate 80% cocoa
200 ml of fresh cream

for the dressing
20 cherries in syrup
2 liquor glasses zabaglione

Method
First, do the chocolate ganache. Boil the milk. In a bowl, place the chopped chocolate and then pour over the hot milk and melt well all the chocolate. Let cool by getting all the milk mixture and chocolate until almost the temperature of 30 degrees. Meanwhile whip the cream. When the ganache has reached the temperature of 30 degrees add the cream slowly stirring from the bottom upwards to not disassemble it. Fate then harden in the refrigerator for about 2 hours.

Prepare cookies before mixing the butter with the sugar then aggiungendoil yeast, flour and finally the egg yolks, salt, pepper and vanilla. Let rest in refrigerator wrapped in a plastic wrap for 2 hours.

Then take the dough and roll it with a rolling pin. Using a circular pastry rings coppate cookies then place them on a baking sheet and bake at 160 degrees for 30 minutes circa.tuorli, salt, pepper and vanilla. When they are ready, out of the oven, let cool completely and then assembled mignon as seen in photos.