Artichokes in crust

INGREDIENTS 6 slices of rye bread 3 artichokes hearts 4 potatoes 5 mint leaves 1 lemon extra virgin olive oil black pepper salt METHOD Cut the sliced ​​rye bread about one centimeter, place it on a grill plate and put it in the oven for ten minutes to lightly toast. Meanwhile, cut the artichoke hearts into small pieces and leave them on the side Also prepare the mint, by selecting the best leaves and chop them with a knife. Take the potatoes wash, peel and rinse again th...
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Risotto E.T.

INGREDIENTS 150 gr. Venus rice 1/2 litre of water 60 gr. fresh peppermint sprigs 10 gr. fresh marjoram sprigs 5 gr. fresh oregano sprigs 5 sprigs of fresh rosemary 5 leaves of fresh pineapple sage 1/2 white onion 1 clove of garlic 200 gr. cottage cheese light Salt for seasoning. METHOD Start by preparing the infusion this will be done by heating the water in the kettle. Now, let’s put all the sprigs of fresh spices, sliced ​​onion, garlic cut into two, in a pot. Then, add the b...
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Sweet ricotta with almond milk

INGREDIENTS: For the main mixture: 200 gr. almonds 250 gr. cow ricotta 100 gr. sugar 15 gr. sturgeon fish gelatine or 30 gr. Agar agar 300 ml. of water For brittle 100 gr. sugar, 1 tablespoon of glucose METHOD: Pour the almonds into plenty of water and leave for about three hours. After the time has elapsed, pour the almonds into the extractor together with 300 ml. of water. In this way, we will get an excellent fresh almond milk. Following this, soak the gelatine in cold ...
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Spicy Borlotti sauce

To complement these fantastic orecchiette I have decided not to invade their taste, but to flank it with a classic condiment of cherry tomatoes, basil and cacioricotta with a spicy sauce made from borlotti beans. INGREDIENTS For the Spicy Borlotti Sauce: 250 gr. borlotti beans, 2 cloves of garlic, 2 sprigs of rosemary, 2 bay leaves, 2 myrtle sprigs 2 tablespoons of extra virgin olive oil, salt, pepper, 1 litre of water and yet for the orecchiette: 200 gr tomatoes mature, 5 basil leave...
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Pepesilico sauce

INGREDIENTS 1 red pepper 2 ripe tomatoes 1/2 clove of garlic 1 small fresh onion 5 large basil leaves Salt and Indonesian pepper to season. METHOD: To begin with, we will roast the bell pepper on a naked flame on all sides. Peel it, and once the seeds are removed, cut it into pieces and put it into the blender. Add the diced tomatoes, garlic, freshly chopped onion cut into four parts, basil and a good handful of Indonesian pepper. Let’s reduce all of this into sauce, adjust the sa...
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Glazed gnocchi

INGREDIENTS 1.2 Kg. Potatoes 250 gr. flour 4 eggs 500 gr. red turnip, steamed 200 gr. “dairy” cheese 300 gr. gorgonzola 200 ml. goat milk 50 gr. potato flour salt METHOD Carefully wash the potatoes and place them in a pot, cover with cold water, and add a pinch of salt. Bring to boil and cook for 20 minutes or more depending on the potatoes size. Meanwhile, prepare the sauce by cutting the gorgonzola in pieces and melting it into a frying pan together with goat’s milk. Boil on m...
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Apulian Orecchiette

THE TRADITIONAL DANIELA’S RECIPE I invited Daniela, a thorough bred Pugliese, to spend a couple of days with me. With the evil purpose to snatch the secret of her unparalleled orecchiette. Dani is extremely protective of her recipe, and every attempt I have made at acquiring it, has always failed miserably. To start with, I will prepare a room- like that of a 4 star hotel, and I’m sure that thanks to the regal welcome I will reserve her, all her reticence will fall. Everything is ready, ...
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Soft winter ravioli

INGREDIENTS 1 lt. Milk, 300 gr. Brussels sprouts, 1 kg. Invidia curly salad, 10 Imperial prawns, 2 Cloves of garlic 4 Anchovies, 2 Eggs, 350 gr. Flour, some knobs of butter, salt METHOD Cleanse the Brussel sprouts by removing the base and the outer leaves, divide them in half and immerse them in water to wash them well. Drain them and put them in a pot with butter, salt, half a litre of milk and cook over medium heat with the lid on. Pour the oil into a pot with chopped garlic, chopped...
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Flavoured butters

INGREDIENTS: 500 gr. butter, 40 gr. walnuts, 5 anchovies, 1 parsley tuft, 1/2 lemon, 1 wild fennel sprig, 3 chives threads 1 tarragon sprigs, 5 garlic grass threads, 1 oregano sprig, Salt to taste. METHOD: In order to create our five flavoured butters, firstly we need to prepare the different condiments. Start off by finely chopping the nuts and then, put them aside. Let’s do the same with the anchovies. Then make them into a paste by crushing them with the flat side of the knife blade...
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Extra green sauce

INGREDIENTS: 1 avocado 5 celery stalks 2 carrots 1 green tomato 1/2 green pepper 1 lemon 1 bunch of parsley 6 basil leaves 1 clove of garlic 1 small fresh onion Extra virgin olive oil salt METHOD: As a first step, we use the extractor to retrieve a mixed juice prepared with: Celery stalks, carrots, pepper, green tomato and lemon that have been properly peeled and deseeded. Once the extract is ready, put the fresh onion, garlic, basil, parsley into the blender’s contai...
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