SPAGHETTI ALLA CARBONARA WITH FRESH ROBIOLA SALMON AND ZUCCHINI

A flavorful variation of the famous Italian dish.

Ingredients for 4 people
320 grams of durum wheat spaghetti
2 organic eggs
80 grams of Robiola
100 grams of Scottish smoked salmon
2 zucchini
1 clove of garlic
dried oregano
salt, black pepper

Method
In a pan fry the garlic and oil. When it's ready, add the zucchini cut into small cubes and cook them with oregano for about 20 minutes.

Cut the salmon into pieces not very great, and let it season with the zucchini.

In a bowl, beat the eggs, then add Robiola. Mix well until mixture is smooth.

Cook the pasta in plenty of boiling water. When you're ready do it up in a pan with the sauce. Add the egg mixture and Robiola, turn so well served with a pinch of black pepper.

PACCHERI WITH FRESH TUNA AND SWEET AMERICAN POTATOES - Paccheri con tonno fresco e patate dolci americane

A first unusual dish but very, very tasty for the presence of the American sweet potato, with its chestnut aftertaste, it helps to enhance the flavor of fresh tuna.

Ingredients for 4 people
400 grams of paccheri of Gragnano
2 slices of tuna fresh
1 American sweet potato is not very big
200 grams of tomato sauce prepared before
1 clove of garlic
extra virgin olive oil
Origan
salt, red pepper

Method
Cook the potatoes in a pressure cooker. When it is ready, pass it to the masher and set aside.

Cut the tuna into small cubes.

In a pan, make a sauce with olive oil and garlic. When it's ready, add the tuna and potato and cook for about 25 minutes with the lid. A half cooked add the oregano. When the tuna is cooked perfectly (verified) add the tomato sauce and cook for another 5 minutes.

Cook the pasta in plenty of boiling water. When it is ready pour it in the pan with the sauce. United oregano cook and serve immediately hot.

CAKE WITH RICE FLOUR WITH HAZELNUTS, DARK CHOCOLATE AND CREAM FLAVORED TO STRAWBERRY GRAPE - Torta alla farina di riso con nocciole, cioccolato fondente, e panna aromatizzata all'uva fragola

A real treat, do not add other.

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
icing sugar
1 of chestnut honey spoon

for the cream strawberry grapes
200 ml whipping cream
half a tablespoon of sugar to veloù
1 bunch of grape strawberry

Method
In a mixer, put all the ingredients except the dark ciocolato, honey and icing sugar. Fate 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.

Whip the cream until stiff, then add the strawberry grape juice and let stand.

When the cake is ready, let it sfornatela rafffreddare then sformatela and serve with chestnut honey and cream flavored apart.

MILLEFOGLIE 2 TASTES WITH BECHAMEL SALMON AND BASIL PESTO AND HAZELNUTS.- Millefoglie ai 2 sapori con besciamella e pesto di basilico e nocciole

a taste experience not indifferent. So many flavors, many layers one great pleasure.

Ingredients for 4 people:
for pink millefoglie 
200 grams of flour type 2
2 organic eggs
1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
1 tablespoon of water
salt

for yellow millefoglie
200 grams of flour type 2
2 organic eggs
2 tsp turmeric powder
1 tablespoon extra virgin olive oil
1 tablespoon of water
salt

for the topping
150 grams of smoked Scottish salmon
200 grams of sauce prepared before

For the hazelnut pesto and basil
1 bunch of basil not very big
120 grams of roasted hazelnuts and peeled
4 tablespoons extra virgin olive oil
1 tablespoon of Parmesan cheese

Method
immediately prepared the 2 types of pasta. When they are ready, wrap them in plastic wrap and let them stand in the refrigerator for about 1 hour.

Spent time roll it out on a floured and cut-up as in the picture.

Prepared pesto, beating the nuts in a mortar with basil, parmesan and olive oil.

Heat the sauce with the salmon finely chopped.

Cook the pasta in a pot of hot water. When it is ready assemblatela with bechamel alternating a stripe of one color with another. Arrange on top basil pesto and hazelnuts then serve immediately.

SAUTEE OF ZUCCHINI WITH ROBIOLA, CHAMPIGNONS MUSHROOMS, AND JUICE OF STRAWBERRY. GRAPE - Sautèè di zucchini con robiola, champignons e centrifuga di uva fragola

A fresh dish, crunchy, sweet! Nor feel the freshness of the grape juice strawberry sull'acidulo of Robiola, not able to understand what I mean !!

Ingredients for 4 people
240 grams of fresh Robiola
16 fungh champignons
4 zucchini
1 bunch of grape strawberry
1 clove of garlic
parsley
fresh mint
1 organic lemon
salt and pepper

Method
Centrifuged the strawberry grapes.

Carefully clean the mushrooms and cut mushrooms into thin slices. Put them in a bowl and season with olive oil, lemon and parsley. Mix well and let stand.

In a pan, make a sauce with olive oil and garlic. Add zucchini, fry, then add half a cup of water and cook for about 15 minutes.

Then let them cool completely and serve with Robiola, champignons and spinning of strawberry grape juice.

5 ELEMENTS COOKING: SPAGHETTI ALLA PESCATORA SUPER FLAVOR - Cucina dei 5 elementi: Spaghetti alla pescatora super gusto!

Ingredients for 4 people
400 grams of spaghetti
8 small cuttlefish
2 squid
4 prawns
200 grams of tomato sauce prepared before
1 teaspoon ground ginger
1 dried tarragon
2 sprigs fresh thyme
1 carrot boiled previously
1 clove of garlic
extra virgin olive oil
salt

Method
In a pan, make a sauce with olive oil and garlic. Add the cuttlefish and the well cleaned and washed squid and cook until optimal cooking. Then add the prawns even without the shell and add the sauce and boiled carrot cut into small cubes. Cook the prawns also up to optimal baking.

In a pot of hot water, cook the pasta. When it is ready, add the spices and thyme, cook and then serve immediately.

HOMEMADE RAVIOLI WITH DOUGH OF TURMERIC AND OREGANO WITH PUMPKIN AND HAZELNUTS - Ravioli fatti in casa con impasto alla curcuma e origano farciti di zucca e nocciole

Homemade ravioli in the mix where I also added turmeric powder and oregano Sicilian. The filling is a classic mixture of pumpkin, parmesan cheese and bread crumbs. The crispy part is given by the hazelnuts and vinegar Balsamic.

Ingredients for persons:
for ravioli
200 grams of flour type 2
2 organic eggs
1 tablespoon oil
1 cucchaio water
1 teaspoon turmeric powder
2 teaspoons dried oregano
salt

for the stuffing
1 large enough slice of orange squash
1 heaping tablespoon of Parmesan cheese
2 tablespoons breadcrumbs
salt, nutmeg

for the condiment
80 grams of toasted hazelnuts
balsamic vinegar
20 grams of butter

Method
Prepare the dough for ravioli putting into the mixer the necessary ingredients. Do mix well then wrap everything in plastic wrap and let rest in refrigerator for at least 1 hour.

Prepare the stuffing for stuffing, slice and cook the pumpkin in the oven at 220 degrees for about 40 minutes. When it is ready, let it cool and then remove the peel and place in a bowl where also join the Parmesan cheese, breadcrumbs and nutmeg. Mix well and let stand.

Roll out the dough for ravioli fine now. Helping with a pastry bag, distributed equitably and ecquidistante the filling. Cut the dough and close it again to ravioli pushing with your fingers so as not to get out of the filling.

Crushed nuts in a mortar to not ruin the essential oils contained in the hazelnut.

In a pot of hot water, cook the ravioli. When they are ready, serve with the hazelnut butter placed over the ravioli (it gently melt with the heat of the same stuff) and balsamic vinegar. Serve hot.

VEGETARIAN COUS COUS SALAD - Insalata vegetariana di cous cous

Fresh, fast, flavorful, really fantastic.

Ingredients for 4 people:
400 grams of cous cous
200 grams of greek feta cheese
300 grams of cherry tomatoes
1 bunch of arugula
80 grams of corn already boiled
2 heaping tablespoons of pesto previously prepared
extra virgin olive oil
salt

Method
In a pot, put the couscous with equal amount of warm water. Close the lid and wait for the cous cous will recover swelling. When it is ready, put it in a bowl and sgranatelo with the tines of a fork.

Add the arugula, corn, tomatoes cut in half, pesto and feta cut into pieces not very large. United a couple of tablespoons of extra virgin olive oil, mix well and serve at room temperature.


Frais, rapide, savoureux, vraiment fantastique.

Ingrédients pour 4 personnes:
400 grammes de couscous
200 grammes de fromage feta grec
300 grammes de tomates cerises
1 bouquet de roquette
80 grammes de maïs déjà bouillis
2 cuillères à soupe à soupe de pesto préalablement préparés
huile d'olive extra vierge
sel

processus
Dans une casserole, mettre le couscous avec une quantité égale d'eau chaude. Fermer le couvercle et attendez que les couscous va récupérer l'enflure. Quand il est prêt, mettez-le dans un bol et sgranatelo avec les dents d'une fourchette.

Ajouter la roquette, le maïs, les tomates coupées en deux, pesto et feta coupé en morceaux pas très grandes. United quelques cuillères à soupe d'huile d'olive extra vierge, bien mélanger et servir à la température ambiante.


Fresca, veloce, saporita, davvero fantastica.

Ingredienti per 4 persone:
400 grammi di cous cous
200 grammi di formaggio greco feta
300 grammi di pomodori ciliegini
1 mazzetto di rucola
80 grammi di mais già lessato
2 cucchiai colmi di pesto preparato precedentemente
olio extravergine di oliva
sale

Procedimento
In una pentola, mettete il cous cous con pari quantità di acqua tiepida. Chiudete il coperchio e aspettate che il cous cous si riprenda gonfiandosi. Quando sarà pronto, mettetelo in una ciotola e sgranatelo con i rebbi di una forchetta.


Aggiungete la rucola, il mais, i pomodori tagliati a metà, il pesto e la feta tagliata a pezzi non molto grandi. Unite un paio di cucchiai di olio extravergine di olive, mescolate bene e servite a temperatura ambiente

TRICOLOR SPICY ORECCHIETTE SALAD - Orecchiette tricolori piccanti in insalata

A fresh dish, appropriately spicy and fragrant, so to cheer up your day.

Ingredients for 4 people
400 grams of orecchiette
2 tablespoons basil pesto prepared before
300 grams of cherry tomatoes
1 bunch fresh arugula

for the pepper sauce:
2 red chillies
1 tablespoon extra virgin olive oil
juice of half a lime
salt

Method
In a mortar, make the sauce by crushing coarsely chili chilli.

Clean and wash well the rocket, then mondatela. Cut the tomatoes into 2 parts.

Cook the pasta in plenty of hot water. When it's ready, drain and let cool immediately under a jet of water to also stop its cooking.

Put it in a bowl and also add the pesto, arugula, tomatoes and chili sauce. Mix well and serve at room temperature.


Un plat frais, de manière appropriée épicée et parfumée, donc pour égayer votre journée.

Pour 4 personnes
400 grammes de orecchiette
2 cuillères à soupe de pesto au basilic préparé avant
300 grammes de tomates cerises
1 bouquet de roquette fraîche

pour la sauce au poivre:
2 piments rouges
1 cuillère à soupe d'huile d'olive extra vierge
le jus d'un demi-citron vert
sel

processus
Dans un mortier, faire la sauce en écrasant le piment chili grossièrement.

Nettoyez et lavez bien la fusée, puis mondatela. Couper les tomates en 2 parties.

Faire cuire les pâtes dans une grande quantité d'eau chaude. Quand il est prêt, égoutter et laisser refroidir immédiatement sous un jet d'eau pour arrêter aussi sa cuisine.

Mettez-le dans un bol et ajouter également les pesto, roquette, les tomates et la sauce chili. Bien mélanger et servir à la température ambiante.


Un piatto fresco, giustamente piccante e profumato, così per rallegrare la giornata.

Ingredienti per 4 persone
400 grammi di orecchiette
2 cucchiai di pesto di basilico preparato prima
300 grammi di pomodori ciliegini
1 mazzetto di rucola fresca

per la salsa al peperoncino:
2 peperoncini rossi
1 cucchiaio di olio extravergine di oliva
il succo di mezzo lime
sale

Procedimento
In un mortaio, fate la salsa al peperoncino pestando grossolanamente il peperoncino.

Pulite e lavate bene la rucola, quindi mondatela. Tagliate i pomodori in 2 parti.

Fate cuocere la pasta in abbondante acqua calda. Quando sarà pronta, scolatela e fatela raffreddare subito sotto un getto di acqua in modo da arrestarne anche la cottura.


Mettetela in una ciotola e aggiungete anche il pesto, la rucola, i pomodori e la salsa di peperoncino. Mescolate bene il tutto e servite a temperatura ambiente.

VELLUTATA WITH PEAS, ZUCCHINI AND GINGER - Vellutata di piselli, zucchini e zenzero

A delight this soup with fresh zucchini and peas. The addition of a drop of cream and fresh ginger increases the perception of flavor, already large enough per se !!

ingredients
4 green zucchini
200 grams of fresh shelled peas
1 liter of vegetable broth prepared before
1 potato boiled previously
1 yellow onion
1 tablespoon heavy cream
5 grams of fresh ginger
extra virgin olive oil
croutons
parsley
salt and pepper

Method
Boil the peas in a pan of hot water until they are cooked but still slightly crunchy.

In a saucepan, make a sauce with oil and onion. Put the zucchini to brown, then add a couple of ladles of broth and cook for about 20/25 minutes. Now add the boiled peas, remaining broth and potatoes. Cook until everything will not be fully boiled. then turn off the heat, add the cream, grated ginger and blend it all. Then put it on the heat and cook for another 5 minutes.

Serve hot with parsley and croutons.


Un délice cette soupe aux courgettes fraîches et les pois. L'addition d'une goutte de crème et de gingembre frais augmente la perception de la saveur, déjà assez grande en soi !!

ingrédients
4 courgettes vertes
200 grammes de pois écossés frais
1 litre de bouillon de légumes préparé avant
1 pomme de terre bouillie précédemment
1 oignon jaune
1 cuillère à soupe de crème épaisse
5 grammes de gingembre frais
huile d'olive extra vierge
croûton
persil
sel et poivre

processus
Faire bouillir les petits pois dans une casserole d'eau chaude jusqu'à ce qu'ils soient cuits mais encore légèrement croquants.

Dans une casserole, faire une sauce avec l'huile et l'oignon. Mettez les courgettes au brun, puis ajouter quelques louches de bouillon et cuire pendant environ 20/25 minutes. Maintenant, ajoutez les petits pois cuits, le bouillon et les pommes de terre restant. Cuire jusqu'à ce que tout ne sera pas complètement cuit. puis éteignez le feu, ajouter la crème, le gingembre râpé et mélanger le tout. Ensuite, mettre sur le feu et laisser cuire encore 5 minutes.

Servir chaud avec du persil et de croûtons.


Una delizia questa minestra con piselli freschi e zucchini. L'aggiunta di un goccio di panna da cucina e lo zenzero fresco ne aumenta la percezione di sapore, già abbastanza grande di per se!!

Ingredienti
4 zucchine verdi
200 grammi di piselli freschi sgranati
1 litro di brodo vegetale preparato prima
1 patata lessata precedentemente
1 cipolla bionda
1 cucchiaio di panna da cucina
5 grammi di zenzero fresco
olio extravergine di oliva
crostini di pane
prezzemolo
sale, pepe

Procedimento
Lessate i piselli in una pentola di acqua calda fino a quando saranno cotti ma ancora leggermente croccanti.

In una pentola, fate un soffritto con olio e cipolla. Mettete le zucchine a rosolare poi aggiungete un paio di mestoli di brodo e cuocete per circa 20 / 25 minuti. Aggiungete adesso i piselli lessati, il rimanente brodo e la patata. Cuocete fino a quando tutto non si sarà completamente lessato. Spegnete quindi il fuoco, aggiungete la panna, lo zenzero grattugiato e frullate il tutto. Mettete quindi ancora sul fuoco e cuocete per altri 5 minuti.


Servite caldo con prezzemolo e crostini di pane.