VAL VARAITA RAVIOLE WITH FRESH CHEESE, MUSTARD AND PILLOW PORK - Raviole della Val Varaita con ricotta, senape all'antica e guanciale

Ingredients for persons
600 grams of raviole Val Varaita (alternatively you can use the dumplings)
350 grams of fresh ricotta
1 tablespoon mustard "to the ancient"
4 slices thick enough accompanying pork cheek
1 shallot
rosemary
half a glass of milk
extra virgin olive oil
salt

Method
Prepared, in a bowl, the grainy cottage cheese. Now add the mustard and milk and emulsify everything well.

In a pan, make a sauce with oil, shallots and a sprig of rosemary. Add the bacon cut lists are not very large. Sauté well, then turn off the heat and let stand.

Heat the mixture of ricotta and mustard in a water bath.

In a pot of boiling water, cook the ravioli. When they are cooked, drain and place in a bowl. Now add the ricotta cheese with mustard, bacon then mix well and serve hot.

ARTISAN SALAMI WITH VITELOTTE MASHED POTATOES - Salamino artigianale con purea di patate vitelotte

Ingredients for 4 people
2 artisanal salami (cotechino sausage type)
rosemary
salt

for the puree:
600 grams of potatoes vitelotte
half a glass of milk
20 grams of butter
1 tablespoon grated Parmesan cheese
salt, nutmeg

Preparation
Cook the sausages (after being riddled with a fork) in a pot of cold water for about 1 hour and a half.

In a pressure cooker, cook the potatoes. When they are ready, peel and mash the potatoes passes. Now place them in a saucepan, add the milk and butter and cook mixing everything until it will become quite substantial. Then stir off the heat with the Parmesan cheese and serve hot with sausages.

SOUP TO 3 VEGETABLES WITH MUSSELS - Vellutata ai 3 ortaggi con le cozze

A true delicacy with seasonal vegetables. Accompanied with mussels he gives it that extra touch pià.

Ingredients for 4 people
36 quite large mussels
500 grams of purple potatoes vitelotte
1 large slice of pumpkin
1 leek Cervere
100 ml of cream
1 shallot
1 clove of garlic
half a glass of white wine
4 ladles of vegetable broth
salt and pepper

Method
 Peel the pumpkin and cut into cubes. Peel the leek and cut it into slices.

In a pressure cooker, cook the potatoes. A cooking obtained peel and cut into pieces not very large.

Carefully clean the mussels and wash them. Put them in a pan with garlic, wine and water. Cook until they open.

In a saucepan, make a fried with oil and shallots. When ready add the pumpkin, leek, potato broth and cook for about 20/25 minutes. then add the cream, mix everything and then turn off the heat and blend it all.

Cook for another 10 minutes, then serve hot with mussels.

MENU OF THE DAY Friday , October 14, 2016 - Menù del giorno. 14 ottobre 2016

LUNCH

Appetizer
Rolls of smoked swordfish with feta, grape juice and aniseed

First dish
Sedanini with basil pesto and almonds with potatoes

Fruit
Kiwi, banana



DINNER

First dish
Spaghetti with clams, pistachios and fresh tomato

Second dish
Giant squid salad with croutons

Fruit
Grape or pear.

FUSILLI WITH SPECIAL SAUCE - Fusilli con un sugo speciale

Ingredients for 4 people

320 grams of fusilli

1 black oval eggplant

1 small spicy raw salami

400 grams of tomato sauce prepared before

1 shallot

basil

salt and pepper

extra virgin olive oil

Method

Cut the eggplant into pieces not too big and keep aside.

In a pan, make a fried with oil and shallots. Cut the sausage into small pieces and brown. Now add the eggplant cut into pieces not very big and cook until optimal cooking of the eggplant. Add the sauce and cook everything.

In a pot of boiling water, cook the pasta. When it is ready, drain it, put it in a dish and serve with the sauce of eggplant and salami. Add a few leaves of basil and taste.

TRICOLOUR APPETIZER . Antipasto tricolore

A tasty and healthy vegetarian entree.

Ingredients for 4 people
300 grams of ripened goat cheese
1 beetroot
1 deck of fairly large chard
vegetable broth
the half organic lemon juice
1 clove of garlic
dried oregano
salt and pepper
extra virgin olive oil

Method
Cook the beetroot in a pressure cooker, after it has been properly cleaned externally. Cut it, cut it into pieces and peel it not very large.

Peel and wash the chard. In a pan fry the garlic and oil. Add the ribs, then a couple of ladles of broth and cook until the ribs are well cooked. Then remove them from the pan and keep aside to warm.

In the same pan, cook the beets for a few minutes (just long enough to season them time).

then serve hot with the chard, a piece of seasoned goat cheese and a pinch of oregano.

MENU OF THE DAY Thursday , October 13, 2016 - Menù del giorno. 13 ottobre 2016

LUNCH

Appetizer
Flan potatoes with ham, zucchini and mozzarella

First plate
Macaroni with olives and radish sauce

Fruit
Kiwi.



DINNER

First dish
Soup of pumpkin and topinambur

Second dish
chicken breast with greek yogurt, curry Thai and fresh thyme

Fruit
Grape or pear.

PENNETTE WITH A VARIANT BOLOGNESE RAGOUT, PALZOLA AND PAPRIKA - Pennette con ragù alla bolognese, palzola e paprika

Ingredients for 4 people
400 grams of penne
120 grams of Gorgonzola cheese type palzola
4 teaspoons sweet paprika

for the ragout bolognese with variant
250 grams of peeled tomatoes
250 grams of minced Fassone
80 grams of bacon
20 grams of butter
half a glass of red wine Lambrusco
3 tablespoons extra virgin olive oil
rosemary
celery, yellow onion, carrot
salt and pepper

Method
In a fairly large pot, make a fried with oil, butter, lard and the chopped onion. then add celery and also the carrot cut in slices. Cook for about 5 minutes, stirring constantly does not stick. Then add the meat now. Pour the red wine, let evaporate the alcohol and then add the tomatoes, the rosemary then bake for about 2 hours on low heat, adding half a glass of water in order not to thicken too much. When it's ready, turn off the heat, cover with the lid and let stand for about half an hour.

Spent the half hour, cook the pasta in plenty of boiling water. then transfer it into a bowl. Add the gorgonzola, the ragout paprika then stir well and serve hot.

SNAILS WITH CERVERE'S LEEK AND BLACK OLIVES - Lumache con porro Cervere e olive nere.

An excellent dish, unique for fragrances and flavors.

Ingredients for 4 people
4 dozens of pre-cooked snails
2 previously blanched leek Cervere
16 large black olives and pitted
1 shallot
half a glass of white wine
20 grams of butter
parsley
extra virgin olive oil
salt, black pepper

Method
In a mortar put black olives. Mash coarsely then set them aside.

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 black olives, leeks and cook for another 5 minutes.

A obtained cooking served with chopped parsley by hand.

MENU OF THE DAY Wednesday , October 12, 2016 - Menù del giorno. 12 ottobre 2016

LUNCH

First plate

Spelled brisee pasta and rice with appareil, spinach and ham.

Second dish

Sauteed zucchini with Robiola, champignons and centrifugal grape strawberry

Fruit

white or pear grapes.

DINNER

First plate

Soup of black cabbage and cannellini beans

Second dish

Chateaubrian reduction with prosecco and cream

Fruit

Apple or pear.