Orticoni with Genovese pesto and cherry tomatoes
Ingredients 12 Orticoni 150 g cherry tomatoes For the Genovese pesto: 50 g fresh basil 70 g Parmigiano Reggiano 24 months 30 g Pecorino Fiore Sardo 15 g pine nuts 100 g Ligurian Evo oil 2 garlic cloves Salt to taste. Procedure Wash the basil leaves and peel the garlic cloves, removing the soul [...].
Ortichini with diced vegetables, ham and sage
Ingredients 300 g Ortichini 100 g prosciutto 1 carrot 1 zucchini 1 eggplant 1 bunch of sage Procedure Cut the prosciutto into 3cm-long strips and brown it in a pan over low heat for 2 to 3 minutes until crispy. Then place in a container with paper towels. Wash, clean the vegetables and cut them [...]
Garganelli with creamed peas and lime cuttlefish
Ingredients 280 g Garganelli 150 g fresh cuttlefish 1 lime For the pea cream: 200 g peas 20 g Evo oil salt to taste pepper to taste. Procedure Wash and gut the cuttlefish, removing the black pouch. Cut them into thin strips and place them in a bowl along with the lime zest. Allow to marinate for 30 minutes. [...]
Pumpkin cappellacci on walnut pesto with amaretto crumble and fresh spinach
Ingredients 20 Pumpkin Cappellacci 40 g fresh spinach For the walnut pesto: 80 g walnuts 70 g Parmigiano Reggiano 24 months 15 g milk 15 g pine nuts 30 g Evo oil 1 garlic clove 15 g breadcrumbs salt to taste. For the amaretto crumble: 50 g "00" flour 50 g almond flour 50 [...]
Balanzoni On creamed leeks and potatoes with eggplant powder
Ingredients 16 Balanzoni For the leek cream: 300 g leeks 50 g potatoes 20 g Evo oil black pepper to taste salt to taste. For the potato cream: 200 g potatoes 10 g Evo oil salt to taste pepper to taste. For the eggplant powder: 300 g black eggplant peel Procedure For the eggplant powder [...]
Balanzoni With vegetable caponata and arugula pesto
Ingredients 16 Balanzoni For the vegetable caponata: 100 g eggplant 15 g pine nuts 50 g zucchini 40 g bell bell pepper 50 g celery 20 g raisins 1 white onion 50 g cherry tomatoes 15 g desalted salted capers 40 g Evo oil 30 g tomato paste For the arugula pesto: 50 g arugula [...]
Tortelloni With parsley roe, potato velouté and parsley sauce
Ingredients 20 Tortelloni with parsley 30 g mullet roe For the potato velouté: 200 g potatoes 15 g butter 1/2 white onion For the parsley sauce: 70 g fresh parsley 50 g Evo oil salt to taste Black pepper to taste. Procedure For the potato velouté, finely julienne the white onion and [...]
Gramigna with tuna ragout, favette beans and Pecorino Romano cheese
Ingredients 280 g Gramigna straw and hay 100 g Pecorino Romano PDO 200 g broad beans For the tuna sauce: 350 g slice of bluefin tuna 1 red onion 1 clove of garlic 150 g tomato sauce 1 glass of white wine 10 cherry tomatoes extra virgin olive oil to taste salt to taste Method Finely chop the onion and [...]
Tagliatelle with meat sauce
Ingredients 320 g Tagliatelle Ingredients for the ragout Ingredients for the meat sauce: 600 g coarse ground meat (beef folder) 300 g pancetta tesa 250 ml vegetable broth cooking cream 1/2 l fresh whole milk 1 glass of dry white wine 100 g carrots 100 g celery 60 g onion salt and pepper For the broth: 1 [...]
Tagliatelle with cream of fava beans, guanciale and Pecorino Romano cheese
Ingredients 320 g Tagliatelle 100 g guanciale 100 g Pecorino Romano DOP For the fava bean cream: 200 g fava beans 20 g Evo oil salt to taste white pepper to taste. Procedure Clean fava beans and blanch in boiling salted water, drain after 4/5 minutes by soaking in cold water or ice. Set aside a few whole fava beans and [...]
