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.