Recipes 2018-03-12T21:24:15+00:00
Loading...
INGREDIENTS

Egg-pasta dow (see recipe).

RECIPE

Step 1 Roll your pasta dough into a 2 millimeters (0.08in) pastry.

Step 2 Fold it all the way up as described in Tagliatelle.

Step 3 Cut into strips 2mm (0.08in) wide, unroll them and you will have square spaghetti.

Step 4 Boil in salty water as usual.

Note: This is the homemade version of spaghetti. They are good with any sauce you prefer, including the tomato sauce described above, top with a large fresh basil leaf and grated seasoned ricotta cheese (ricotta salata).

INGREDIENTS

Rolled Fresh Egg Pasta Dough.

 

RECIPE

Step 1 With a ravioli wheel (better zig zag blade) cut your egg pasta sheet into 2 inch squares. Pinch them in the center in order to obtain the shape of bowties.

Step 2 Cook your pasta in boiling, salted water. Once the pasta rises to the top of the pot, taste and then strain the pasta. Fresh pasta cooks in about 1 minute, depending on how thin you have made the dough. Really the only way to tell if the pasta is correctly cooked is to taste it. It should be ‘al dente’ - firm, yet tender.

INGREDIENTS

300g Veal (3/4Lb).
1 clove Garlic.
Black Pepper.
1 heaped tablespoon Parsley (Chopped).
Salt.
50g Parmigiano Reggiano (4 Tbsp).
50g Ricotta (4 Tbsp).
Rolled Fresh Egg Pasta Dough.

RECIPE

Step 1 Chop Veal and sauté in 1tbsp of Butter with 1 pealed Garlic clove.

Step 2 Mince cooked Veal.

Step 3 In a bowl mix all ingredients for the stuffing and add a pinch of salt to your taste.

Step 4 Cut your pasta into 6 cm (2.6 inch) squares. Put some filling on the center of each square.

Step 5 If the dough is dry you can spray some water.

Step 6 Fold into a triangle. What you obtained now is a triangle ravioli.

Step 7 Now bend the two ends of the diagonal side and stick them one upon the other (you might need a bit of water) in order to obtain the correct shape.

Step 8 Boil your Cappelletti in good homemade meat stock for 5 minutes and serve them in bowls together with the stock.

Note: You can boil and serve your Cappelletti in an homemade meat stock. You can also boil them in salted boiling water and serve them with Bolognese sauce or melted Butter, fresh whole Sage leaves and grated Parmigiano Reggiano cheese.

INGREDIENTS

500g Potatoes (1lb).
150g All-purpose flour (0.3lb).
1 medium Egg.
1 pinch Salt.

RECIPE

Serves 5-8
Prep time 1 hour, 30 minutes
Cooking time 1 minute
Total time 1 hour, 31 minutes
Misc Child Friendly, Freezable,
Pre-preparable

Step 1 Boil Potatoes until you can easily penetrate them with a knife. Let chill, skin and mash.

Step 2 Add flour, a pinch of salt and egg, then work the dough until well mixed. It will be sticky to the touch, but don’t worry about it.

Step 3 Take a handful of dough, cover it with flour in order to avoid sticking on your hands, and roll into 3/4in cylinders.

Step 4 Cut your cylinders with a spatula or a sharpe knife into 3/4in pieces.

Step 5 Boil your gnocchi in salty water until they start floating to top of pot. It will take less than 1 minute.

Note: Season your Gnocchi with Bolognese or Sausage sauce. The Tomato sauce with fresh basil as described is perfect too. They’re also very good with seasonal vegetable sauces. In any case, do not forget
Parmigiano Reggiano!

INGREDIENTS

3 Whole Eggs.
300g All-purpose flour (10.5oz).

RECIPE

Step 1 Place the flour in the middle of the board. With 2 fingers make a well in the center of the flour and pour the whole eggs in it.

Step 2 With a fork start scrambling the eggs adding some flour a little at a time.

Step 3 Start kneading the dow with your hands, folding and pressing over and over again .

Step 4 After about 15 minutes you should have a smooth, soft and elastic dough Make it into a ball, wrap it with film and let it rest for 10/15 minutes.

Step 5 Start rolling from the center to the borders, all around, pressing with energy at the beginning in order to flatten it and trying to maintain a round shape.

Step 6 Keep rolling all around trying to keep it round but be fast as it will start to dry up. You should obtain a sheet 1mm thin.

Note: A portion of pasta is normally 1 egg and 100gr (3.5oz) of all-purpose flour. You should look for “00” flower and make sure it is not a self-raising(!).The one described above is the traditional method and needs a lot of practice. You need to be very willing and romantic, considering that it takes almost an hour to make a good “sfoglia” and on the other hand it will take a few minutes for your guests to eat it. But serving an hand-made pasta in the 21st century gives a really great satisfaction.

INGREDIENTS

Egg Pasta Dough.
100g Ricotta (3.5oz, 1/2 cup).
100g Grated Parmesan cheese.
60g Boiled and well pressed Spinach.
1 Egg.

RECIPE

Step 1 In a bowl mix all stuffing ingredients with a fork.

Step 2 Cut your rolled pastry in 8cm (3in) squares.

Step 3 Put the stuffing in the center of your squares and fold making rectangular ravioli.

Step 4 With a fork press gently all around the border to make sure the stick together. If the dow is dry you can brush or spray a little water before folding them in order to ease the sticking.

Step 5 Boil as usual in salted water. As they come up catch them with a skimmer and put them in a bowl with the sauce you decided.

Note: These ravioli are typical of Romagna. The simplest sauce for them is Butter melted with fresh Sage, and grated Parmesan cheese, as seen for Tortelloni.

INGREDIENTS

Rolled egg-pasta.

RECIPE

Step 1 Spread some flour on your pastry and roll it up into a cylinder.
Cut stripes of the following widths:
- Tagliolini: 3mm (0.11in)
- Tagliatelle: 8mm (0.31in)
- Pappardelle : 2cm (0.78in)
Of course those are approximate measurements.

Step 2 Cook your pasta in boiling, salted water and strain it after 10 seconds it started floating to top of pot. Taste it before straining. Fresh pasta cooks in 1 minute, depending on how thin you made the dough.

Note: Season your Tagliatelle with bolognese sauce, rabbit sauce, lamb sauce. A very fast and easy sauce is the one we call “Tagliatelle alla Romagnola” because it’s a typical tagliatelle dish from Romagna (the southern half of Emilia-Romagna): cut Prosciutto into “julienne” style (thin short stripes) . Melt fresh butter in a small pan and add the prosciutto, do not fry, just melt it and pour it over your handmade strained hot tagliatelle. Mix with a fork and a spoon and add a copious amount of grated Parmigiano Reggiano. They are delicious!

INGREDIENTS

300g All-purpose Flour (10.5oz, 3cups).
0.15l Water (1/2cup, 0.3pt).

RECIPE

Step 1 Knead the dough adding water until smooth and elastic.

Step 2 Roll the dough the usual way into a thick pastry, 2 to 3 millimeters in thickness.

Step 3 With a pastry wheel, cut the pastry into about 1 inch large strips.

Step 4 Roll the strips up within your hands and shred into 3 inch long “maccheroni”.

Step 5 Boil them in salty water like any other pasta and strain when they come to the top of the pot.

Note: This is a very poor and traditional pasta from Romagna. You can try to replace water with milk, or half and half. Season them with Bolognese or Sausage sauce and grated Parmigiano Reggiano.

INGREDIENTS

100g Pork Sirloin (3,5oz).
100g Prosciutto (3,5oz).
100g Mortadella (3,5oz).
150g Grated Parmesan cheese (3,5oz).
1 large Egg.
3 pinches Grated Nutmeg.

RECIPE

Step 1 In a food processor mix all the ingredients until they become a paste.

Step 2 Cut your “sfoglia” in 3cm (1.18in) wide squares. Put a bit of the filling in the middle of the pasta square. Fold it in a triangle shape, stick the edges, then wrap it around your finger and press the two angles one upon the other. if they don’t stick well you can use a drop of water.

Step 3 Boil your Tortellini in a good homemade meat stock (see recipe) until they come to the surface.

Note: Both Tortellini and Cappelletti are cooked as they come to the surface of the stock pot while boiling, but normally you can let them rest for 10 minutes in the pot, in order to let them well absorb the stock. In other words, you don’t risk to overcook them, unlike what happens with every other kind of pasta. Tortellini in brodo are a classic in Emilia, while in Romagna normally are served Cappelletti. The difference is in that Cappelletti are filled only with cheese, while Tortellini are filled with meat. They both are the typical Christmas Eve pasta courses. In such banquets, as a main course, is served the meat used to make the stock, with potato puree (a kind of mash potatoes but enriched with Parmesan cheese) and Friggione as a side.

INGREDIENTS

1/2 Fresh Ricotta.
1/2 Grated Parmesan cheese.
Nutmeg as needed.
Minced fresh Parsley.

RECIPE

Step 1 In a bowl mix all ingredients.

Step 2 Cut your pasta into 8cm (3.15in) squares.

Step 3 Put a bit of stuffing in the center of the pasta square. Fold it in a triangle shape, stick the edges, then wrap it around your finger and press the two angles one upon the other. if they don’t stick well you can use a bit of water.

Step 4 Cook your pasta in boiling salted water and strain it after 30/40 seconds it comes up. Like any other pasta, you had better try and strain it to your taste. Consider that the closing is normally harder.

Note: You can season Tortelloni with Melted Butter and fresh Sage, or a Bolognese sauce, or a Tomato sauce. Add grated Parmesan soon after you plated.

INGREDIENTS

1kg All-purpose Flour (2lb).
200g Lard (7oz).
Water.
5g Baking Soda (1 Teaspoon).
15g Salt (1 Tablespoon).

RECIPE

Step 1 Mix all ingredients adding enough water to make an elastic dough.

Step 2 Divide your dough in small balls the size of a fist; it should make about 10 balls.

Step 3 With a rolling pin, roll each ball into a 20cm disk (8-9in).

Step 4 Cook your disks with no fat on a hot iron pan on a flame or a non-stick pan. Turn and cook on both sides.

Note: Serve your Piadina hot with good quality cold cuts (such as Prosciutto, Mortadella, etc) and soft cheeses. It’s the perfect brunch! If you prefer you can use the same amount of EVOO instead of lard. Of course, the taste will be different.

INGREDIENTS

1kg All-purpose flour (2lb).
50g Brewer’s yeast (1.75oz).
15g Salt (1tbsp).
1/4l Whole Milk (1/2pt).
1/4l Water (1/2pt).

RECIPE

Step 1 Melt brewer’s yeast in 1/2 cup of lukewarm water.

Step 2 Mix all ingredients adding the mixed water and milk a little at a time (like any handmade dough, as you might not need all of it according to the room temperature), and knead your dough until smooth.

Step 3 Let your dough raise covered for 45min/1 hour at room temperature (75°F).

Step 4 Divide your dough in 4 pieces and and with a rolling pin roll them in 2-3mm thin circles.

Step 5 With a wheel cut your pasta in 10cmx8cm (4x3in) squares or rhombus.

Step 6 Deep fry your Crescentine a few at a time in hot olive oil, dry them on paper trying to absorb some of the oil, and serve hot.

Note: Drop a small piece of dogh into the oil to test temperature. Serve your Crescentine hot with good quality cold cuts (such as Prosciutto, Mortadella, etc) and soft cheese.

INGREDIENTS

500g All-purpose Flour (1.1lb, 5cups).
250g Butter (1/2lb).
100g Powdered Sugar (3.5oz, 3/4cup).
2 pinches Salt.
1 teaspoon Grated Lemon Zest.
2 Egg Yolks.

RECIPE

Step 1 In a bowl, mix flour and cubed cold butter, until you have crumbs.

Step 2 Put flour mix on a board, make a well in the middle of it, add egg-yolks, sugar, salt and lemon zest.

Step 3 With a fork mix eggs with sugar, then cover with the flour and butter and mix with a spatula scraping well from the bottom, until all particles are gathered into a ball.

Step 4 Wrap in plastic and chill at least 15 minutes before using it.

Step 5 Roll it with a pin, within two sheets of baking paper.

Step 6 Cover a round baking pan with your pastry.

Step 7 Bake it 375°F (190°C) covered with baking paper and dry beans for 10 to 12 minutes, then remove paper and keep baking for 10 minutes more.

Note: You can use this dow for crostata and biscotti. The one of the picture is stuffed with Custard (see recipe) and cooked peaches (see recipe of jam).

INGREDIENTS

2 tablespoons Minced Onion.
1 tablespoon Minced Carrot.
1 tablespoon Minced Celery.
1/3 cup Non smoked Pork belly (80gr).
3/4lb Beef (350gr. Sirloin is the best,
but cheaper cuts are ok, such as from the shoulder).
2 cups Meat stock (250ml).
2 heaped tablespoons Tomato paste.
3 tablespoons Extra Virgin Olive Oil (40gr).
1/2 glass Dry white wine.
1 Chicken or Rabbit Liver (Optional).

RECIPE

Serves 4-6
Prep time 30 minutes
Cooking time 1 hour
Total time 1 hour, 30 minutes
Course Condiment
Misc Child Friendly, Freezable,
Pre-preparable

Step 1 Finely chop pork belly.

Step 2 Finely chop onion, carrot and celery and stir fry them in a saucepan with 3 tablespoons of extra virgin olive oil. If you like butter put it together with the oil, half and half.

Step 3 After 1 minute add the hand minced pork belly. Vegetables and fat have to charamelize, so stir fry but don’t burn them: it will take about 3 to four min. more. Now add your ground beef, stir and keep cooking for about 5 minutes.

Step 4 When the liquid released by the meat has evaporated add half a glass of white wine. Stir the sauce and when wine has evaporated add the tomato paste melted in a glass of stock. Stir and check the color of the sauce, we want a light brown, not a red one.

Step 5 Keep your sauce boiling over a slow heat semi-covered.

Step 6 The more your cook your ragù the better it is. Some people cook it up to 4 hours! But don’t worry, 2 hours in total will be enough for a good sauce.

Step 7 Add salt to your taste.

Note: With your ragù you can season hand made Tagliatelle. But any kind of pasta, hand made or industrial, is ok. You can also make some more and freeze it, for later uses. With some good ragù in your refrigerator you can easily improvise a nice last minute dinner!

INGREDIENTS

1 large onion.
3/4 cups tomato puree (150gr).
3/4lb sausage paste (350gr).
4 tablespoons extra virgin olive oil.
2 glasses dry white wine.

RECIPE

Serves 6
Prep time 15 minutes
Cooking time 1 hour
Total time 1 hour, 15 minutes
Course Condiment
Misc Child Friendly, Pre-preparable

Step 1 Mince onion and stir fry it in a saucepan with 4 tablespoons of extra virgin olive oil.

Step 2 After 5 minutes add the sausage paste. Stir fry for about 10 min.

Step 3 Add white wine.

Step 4 Cook it covered on a slow heat for about 15 minutes.

Step 5 Add the tomato puree and stir.

Step 6 Cook for 20 to 30 minutes.

Step 7 Taste it, as normally sausages are salted.

Note: With your ragù you can season any kind of short pasta, such as penne, maccheroni and maccheroncini. To my taste, the best hand made pasta for it is “strozzapreti” (laces).

INGREDIENTS

1/2l Milk (1pt, 2cups).
50g Butter (1.7oz).
50g All-purpose Flour (1/2cup).
2 pinches Grated Nutmeg.
Salt as needed.

RECIPE

Step 1 Melt butter in a sauce pan, do not fry it.

Step 2 Add flour to melted butter a little at a time stirring with a whisk. Sauce has not to go lumpy.

Step 3 Add warm milk a little at a time whisking until it thickens.

Step 4 Add salt and grated nutmeg to your taste.

Note: Measures above are good for a thick sauce. If you want a more liquid sauce use a little less flour and butter. You can use Béchamel sauce instead of cream if you want to creamy soups and sauces for pasta. It is fundamental in Lasagna and flans.

INGREDIENTS

500g Tomato puree (passata) (1lb).
1 large Onion.
4 tablespoons EVOO.
1 teaspoon Sugar.
Salt as needed.
fresh Basil.

RECIPE

Step 1 In a sauce-pan stir-fry minced onion in olive oil until lightly charamelized.

Step 2 Add tomato puree and boil semi-covered over low heat for 15 minutes.

Step 3 Add salt and sugar, stir and keep cooking gently and covered for 15 more minutes.

Step 4 Remove from the stove and add some fresh basil leaf.

INGREDIENTS

300g White Onion (10oz).
300g Fresh Peeled or Canned Red Tomatoes (10oz).
4 heaped tablespoons EVOO.
Salt as needed.
Black Pepper as needed.

RECIPE

Step 1 Peel and slice onions.

Step 2 If you have Fresh Tomatoes, before peeling put them in boiling water for 5 minutes, take them out with a strainer and chill.

Step 3 Cut peeled tomatoes in quarters.

Step 4 In a large saucepan put 4 tablespoons of EVOO, onion and tomatoes Cook covered over medium-low heat for almost 45 minutes.

Step 5 When all the water has evaporated add salt and black pepper.

Note: This is the basic Friggione, a really poor and popular dish, normally served as a side. You can make some nice variations by adding at the beginning, together with the onions:
1. Potatoes, peeled and cut into big pieces;
2. Green and Yellow Peppers, cut in squares or strips;
3. Sausages, cut in 1in slices /or peeled and crushed);
4. Spare Pork Ribs;
5. Ground Beef;
6. A combination of the things above, but either Pork or Beef.

INGREDIENTS

500g Dry Borlotti Beans (1lb).
5 cloves Garlic.
1 bunch Parsley.
100g Pancetta (fresh or salted pork belly) (3.5oz).
1 tablespoon Tomato paste.
Salt as needed.
Black Pepper as needed.
1 small Onion.
1 small Carrot.
5 tablespoons EVOO.

RECIPE

Step 1 Soak beans in cold water for 10 hours (overnight) before using. You can use canned beans but do not let me know (LOL).

Step 2 In a pot, boil beans in a lot of unsalted water with the totally peeled onion and carrot. Cooking shouldn’t take more than 1 hour, but taste periodically to make sure they are well done. Remove onion and carrot and keep beans in the same pot with their cooking water.

Step 3 Cut garlic cloves in halves, remove the green sprouts (if they have any) and mince them together with lard.

Step 4 Mince parsley (about 2 tablespoons).

Step 5 In a small pan put Oil, minced garlic and pancetta and fry your “battuto” (The Italian Soffritto) until caramelized.

Step 6 Add the two spoons of Parsley and keep frying but do not brown it (just do for about 20/30 seconds).

Step 7 Add the tablespoon of tomato paste dissolved in a glass of the beans stock.

Step 8 Take almost half of the beans and puree them.

Step 9 Put the pot of the beans and their stock to boil and add the fried mixture.

Step 10 Add the beans puree to the pot and stir. You should obtain a medium-thick soup.

Step 11 Salt and pepper to your taste.

INGREDIENTS

1lb Beef Brisket (450gr).
1lb Beef Belly (450gr).
1/2 Hen, in 2 pieces.
2 Carrots.
2 stalks Celery.
2 small Onions.
4 Cherry Tomatoes.
4 Cloves (Put into the onions).
6 pints Cold Water.
1 handful Coarse Salt.
1 Knee Bone.

RECIPE

Serves 6-8
Prep time 4 hours
Misc Child Friendly, Freezable,
Pre-preparable, Serve Hot

Step 1 Put all ingredients in a pot with cold water and boil for 3 hours at least. Skim once in a while. If water evaporates too fast, you can add some more, but in order to let the ingredients release their juices you need 3 hours boiling at least. At the end taste to adjust salt, strain through a sieve and degrease (grease will be on the surface).

Note: Stock is an extremely important dish in bolognese cooking. You can boil pasta in it, such as Tortellini, Passatelli and Cappelletti. These are classics for Christmas Lunch and several important occasion. But a good stock is also essential for cooking several recipes, such as Risotto, Soups, etc...

INGREDIENTS

4 Garlic Cloves.
1 Large Twig Rosemary.
1 large Chicken.
6-8 medium Fresh Peeled or Canned Red Tomatoes.
4 tablespoons Extra Virgin Olive Oil.
1 Glass Dry White Wine.

RECIPE

Serves 6
Prep time 10 minutes
Cooking time 40 minutes
Total time 50 minutes
Course Main Dish
Misc Serve Hot
By author Stefano Corvucci

Step 1 Cut the chicken into approximately 10 to 12 pieces.

Step 2 Put 4 tablespoons of EVOO in a large frying pan together with the smashed garlic (leave the skins on).

Step 3 Add the chicken pieces, skin down.

Step 4 Fry each side for approximately 10 minutes, until light brown.

Step 5 Remove and through out the garlic cloves and add the white wine.

Step 6 When the wine has evaporated, add the crushed tomatoes and the fresh rosemary and keep cooking over a medium heat uncovered until the water from the tomatoes has evaporated, about 10 minutes.

Note: This is my personal way, it is very simple. Just stir fry chicken and tomatoes without boiling it in a pale and watery tomato sauce. Be careful not to burn and stir frequently You can make the same with Rabbit.

INGREDIENTS

2 medium slices Pork or Veal Loin.
2 thin slices Prosciutto di Parma.
1 piece Parmigiano Reggiano.
Breadcrumbs (As needed).
2 Eggs.
1/2 cup Stock.
Salt.
1/3 cup EVOO.
1 tablespoon Butter.

RECIPE

Step 1 Beat eggs with 1 spoon of grated parmesan cheese, 2 pinches of salt and black pepper.

Step 2 Soak meat in the egg mix, then coat them in breadcrumbs.

Step 3 Fry your cutlets in EVOO until both sides are light brown. Place cutlets on a paper-lined dish in order to absorb the oil.

Step 4 In a saucepan melt some butter, add the cutlets, place 1 prosciutto slice and shaved parmesan on top. Then add 3 tbsp of stock, cover and cook for 5 more minutes.

Step 5 Plate your cutlets and pour the sauce on top of them.

Note: Lots of people in Bologna use heavy-cream instead of the stock in order to obtain a creamy sauce to season the cutlets. Your choice. But if you deglaze the right way the sauce you will obtain the best result and a healthier meal.

INGREDIENTS

4 medium slices Veal or Pork Loin.
3 Eggs.
150g Grated Parmigiano Reggiano (5oz).
100g Breadcrumbs (3.5oz).
1 medium Onion.
50g Butter (1.8oz).
200g Tomato puree (7oz).
4 heaped tablespoons EVOO.
Salt and Pepper as needed.

RECIPE

Step 1 Beat eggs, combine with grated parmesan and a pinch of salt and pepper.

Step 2 Soak meat slices in the egg mix.

Step 3 In a large pan put the butter and your sliced onion. Cook gently for about 10 minutes and add the tomato puree. Cook this tomato sauce over medium-low heat for about 20 minutes.

Step 4 In the meanwhile, put breadcrums on both sides of your egg-moistened cutlets. Fry them one at a time in EVOO and lay them on some paper in order to absorb as much oil as you can.

Step 5 Add the fried cutlets in the pan with the tomato sauce and cook gently for about 10 minutes.

Note: If you like them, add and cook green-peas together with the tomato sauce.

INGREDIENTS

500g Ground Beef (1lb).
2 teaspoons Minced Garlic.
1 heaped tablespoon Minced Fresh Parsley.
100g Grated Parmigiano Reggiano (1/2 cup).
2 Eggs.
100g Breadcrumbs (3/4cup).
1 cup Milk.
Salt (as needed).
Black Pepper (as needed).

RECIPE

Step 1 Soak breadcrumbs in milk and work them into a moist paste.

Step 2 Put everything but the garlic and parsley into a food processor and grind-up for 15/20 seconds, or until you obtain a paste.

Step 3 Put everything back in the bowl, add minced parsley and garlic and mix.

Step 4 Make balls between 1.5 and 2in, according to your taste.

Step 5 In a plate cover your meatballs with breadcrumbs, all around.

Step 6 Fry your Meatballs in EVOO until a light to medium brown color.

Note: You can serve your fried meatballs as an appetizer. They also go very well in tomato sauce (in this case, you can add green-peas for flavor and color).

INGREDIENTS

1 large Onion.
600g Spare Pork Ribs (1.3lb).
400g Fresh Sausages (0.8lb. Our Sausages are seasoned with
salt and black pepper, no fennel seeds, no chili peppers.).
5 tablespoons EVOO.
1 cup Fresh Tomato puree.

RECIPE

Serves 4-6
Prep time 5 minutes
Cooking time 1 hour
Total time 1 hour, 5 minutes
Course Main Dish
Misc Serve Hot

Step 1 Cut each sausage into pieces.

Step 2 Peel and dice the onion and stir fry it in a large cooking pan for 5 minutes.

Step 3 Add ribs and sausages and sautee on a medium heat for 10 minutes.

Step 4 Add the tomato puree and keep cooking for 30 to 40 minutes, until the ribs are tender (the meat will start to detach from bones).

Step 5 Add salt and pepper to taste.

Note: This is very poor dish for serious eaters. The best way to serve it is over a Polenta, so that it can be an all-in-one course.

INGREDIENTS

4 thin slices Pork Sirloin.
50g Butter (1.8oz, 1/2 stick).
1/2 glass Dry white wine.
4 tablespoons Flour.
4 thin slices Prosciutto di Parma.
Salt and Pepper as needed.
4 leaves Fresh Sage.

RECIPE

Step 1 Dredge the pork slices in flour.

Step 2 In a pan melt butter and add scaloppini. Let them cook over a low heat Cook each side of the cutlet for about 2 minutes and sprinkle with salt.

Step 3 When you finish cooking the second side lay one sage leaf and one prosciutto slice on top of each cutlet. Then pour half a glass of wine and let cook covered for 2 additional minutes.

Step 4 Plate your scaloppine, deglaze the sauce and pour it over each of them.

INGREDIENTS

1lb Pork Sirloin in 1 piece off the bone (500gr).
5 cloves Garlic.
2 Twigs Fresh Rosemary.
3 cups Fresh Whole Milk (0,75lt).
3 tablespoons Extra Vergin Olive Oil.
Black pepper as needed.
Salt as needed.

RECIPE

Serves 4-6
Prep time 5 minutes
Cooking time 40 minutes
Total time 45 minutes
Course Main Dish
Misc Pre-preparable
Serve Hot

Step 1 In a sauce pan which contains the piece of pork put oil together with the hole garlic cloves and rosemary.

Step 2 Cook for 2 min, than add the pork sirloin in one piece. Let it brown it all around, i will take about 5 min.

Step 3 Add milk to cover the meat and keep cooking on medium heat until milk is reduced to a creamy sauce, at least 20 minutes.

Step 4 Add salt and black pepper to your taste.

Step 5 Remove the meat and filter the sauce. If you think it is too liquid, you can keep cooking the sauce until reduced. If you like, you can process the sauce.

Step 6 Serve sirloin sliced with the milk sauce on top.

INGREDIENTS

1 Rabbit in pieces.
1 large Onion.
2 Shallots.
1 tablespoon Rosemary.
1 tablespoon Thyme.
5 leaves Basil.
1 tablespoon Parsley (Chopped).
5 leaves Sage.
2 glasses Dry white wine (1.5 Cup).
4 tablespoons EVO.
Salt as needed.
1 cup Stock.

RECIPE

Step 1 Marinate you rabbit in pieces for 3 hours minimum (overnight best) with wine, onion and shallot in pieces, rosemary, thyme and sage.

Step 2 In a large pan put oil and gently brown the rabbit pieces.

Step 3 Add all the marination liquid and herbs and keep on cooking over a low heat.

Step 4 When all wine has evaporated, add 2 glasses of stock and keep cooking until evaporated.

Step 5 Add Olives, Pine nuts, minced Parsley and crushed Basil leaves, stir and serve hot topped with a lot of its sauce.

INGREDIENTS

150g Boiled Spinach (5.3oz).
1/2l Béchamel (1pt).
150g Grated Parmigiano Reggiano (10oz).
4 Eggs.
Salt as needed.
Nutmeg as needed.
Breadcrumbs (for the oven mold).
Butter (for the oven mold).

RECIPE

Step 1 Sauté the spinach with a bit of butter to make sure they are well dry.

Step 2 Whip 4 egg-whites until frothy.

Step 3 Stir-in the béchamel grated Parmigiano, 4 egg yolks, salt as needed, nutmeg as needed.

Step 4 Gently stir-in whipped egg whites.

Step 5 Butter single portion molds and sprinkle them with bredcrumbs.

Step 6 Pour your mix into the molds 3/4 full. You can also use a large mold.

Step 7 Bake your flans bain-marie at 160°C (320°F) for 20 minutes (45 minutes if you use a single big mould) and serve immediately.

INGREDIENTS

1 stick Vanilla.
7.5g Isinglass (or use 1 envelope of unflavored gelatin
(approx 1 tbsp)- 6 grams gelatin for 1/2 liter liquid.
1/2l Double cream.
1 Lemon.

RECIPE

Step 1 Soak isinglass (unflavored gelatin) in 2 glasses of cold water until soft.

Step 2 Heat up cream with 1 vanilla stick, 100 grams of sugar and the isinglass until all is melted.

Step 3 Put the remainder of the sugar in a pan with 2 tablespoons of water and 5 drops of lemon juice. Let caramelize on a medium heat until light brown.

Step 4 Pour the caramel in the bottom of a big mould or single ones.

Step 5 Sift cream and pour it into the mould over the caramel Store in the fridge for 4 hours until it thickens and turn it upside down on a serving plate.

INGREDIENTS

1/2l Whole Milk (1lb).
6 Egg Yolks.
125g Sugar (5oz).
40g All-purpose Flour (1.5oz).
1/4 Lemon Zest in one piece.
5 drops Vanilla.

RECIPE

Step 1 Warm milk with lemon zest and vanilla.

Step 2 Mix well with a whisk egg yolks, sugar and sift flour.

Step 3 Add milk a little at a time in order not to scramble eggs.

Step 4 Cook cream over low heat stirring all the time until it thickens.

Note: If you.

INGREDIENTS

3/4 Season Fruit.
1/4 Sugar.

RECIPE

Step 1 Put sugar in large sauce pan covering the bottom.

Step 2 Add the fruit in quarters and 2 tablespoons of water and cook over a medium-low heat until soft. The juice should be syruppy.

Note: You can use apples, pears, peaches, apricots, berries (in this case you do not need to add water). You can use this jam as a stuffing for crostata and tarts (see recipe), with some custard (see recipe) too.

INGREDIENTS

500g Mascarpone cheese (1lb).
5 medium Eggs.
150g Sugar (3/4cup, 5.2oz).
250g Ladyfingers (1/2lb).
50g Cocoa powder (1/2cup).
1/4l Coffee (1/2pt).

RECIPE

Step 1 Whip the egg yolks with the half of the sugar until creamy.

Step 2 Add the Mascarpone to the egg yolks and with a whisk or a wooden spoon mix carefully until creamy (and with no lumps).

Step 3 Now whip the egg whites together with the remainder of the sugar. Add a pinch of salt and beat until stiff (Meringue).

Step 4 Add the meringue gradually into the mixture of egg yolks and mascarpone stirring gently with a wooden spoon.

Step 5 Cover the bottom of a serving dish with ladyfingers. Pour the coffee, until well soaked.

Step 6 Pour the mascarpone mix on the ladyfingers.

Step 7 Sprinkle the surface with cocoa powder. If you like you can add chocolate chips.

INGREDIENTS

1l Whole Milk (Approx.1.1qt).
8 Egg-Yolks.
200g Granulated Sugar (1cup).
50g Sugar (4tbsp for the mould).

RECIPE

Step 1 Boil milk over a medium-low heat until reduced to the half. You can use a long stick to check the level. Cool it down 15 min.

Step 2 In a bowl whisk egg-yolks together with sugar until pale and creamy.

Step 3 Stirring, add the warm milk to the egg and sugar mix, a little at a time.

Step 4 Caramelize 4 tablespoons of sugar in the bottom of a oven mould, until light brown.

Step 5 Pour the milk mix into the mould.

Step 6 Cook bain-marie in oven at 180°C/375°F for at least 1 hour, until after inserting a long woodstick it comes out dry and clean. If after 30 minutes the surface looks too dark lower down the temperature to 160°C/350°F.

Step 7 After it cools, carefully detach the top border from the mould with a knife and turn it upside-down out of the mould.