BUCATINI WITH CHEESE AND PEPPER
4 Servings Preparation: 10 minutes Cooking: 6 minutes INGREDIENTS 12 oz. (350 g) bucatini 6 3/4 tbsp. (100 ml) extra virgin olive oil 7 oz. (200 g) Pecorino Romano cheese, grated Coarsely ground black pepper INSTRUCTIONS Bring a pot of well-salted water to a boil. Cook the bucatini in the boiling water until […]
BUCATINI ALLA AMARTICIANA
4 Servings Preparation: 15 minutes Cooking: 8-10 minutes INGREDIENTS 12 oz. (350 g) bucatini 6 oz. (150 g) guanciale or pancetta 14 oz. (400 g) ripe tomatoes 1 dried red chile, crumbled Scant 1/2 cup (40 g) grated or shaved Pecorino Romano Salt and pepper INSTRUCTIONS Bring a pot of well-salted water to […]
NOODLES WITH SWORDFISH CHERRY TOMATOES AND WILD FENNEL
4 Servings Preparation: 20 minutes Cooking: 10 minutes INGREDIENTS 10 oz. (300 g) bavette or other thin ribbon shaped pasta 10 oz. (300 g) swordfish, cut into cubes 10 oz. (300 g) cherry tomatoes, cut in half 3 tbsp. (40 ml) extra virgin olive oil 1 clove garlic Wild fennel or sprig of fresh […]
SEAFOOD PASTA
4 Servings Preparation: 40 minutes Cooking: 8 minutes INGREDIENTS 10 2/3 oz. (300 g) bavette or other thin ribbon-shaped pasta 14 oz. (400 g) mussels, scrubbed and debearded 14 oz. (400 g) clams, scrubbed and rinsed 4 small red mullet, gutted, filleted, and washed 4 shrimp, peeled (leave tail segment intact) and deveined 5 […]
APPLE CHICKEN AND TOASTED FOCACCIA SALAD
4 Servings Preparation: 30 minutes Cooking: 20 minutes INGREDIENTS 3 green apples, 2 diced and 1 thinly sliced for garnish 7 oz. (200 g) radicchio, thinly sliced 10 1/2 oz. (300 g) chicken breast 3 1/2 oz. (100 g) focaccia, cut into cubes 1/4 cup (20 g) sliced almonds 1/3 cup plus 1 1/2 […]
WARM SPELT SALAD WITH SHRIMP
4 Servings Preparation: 30 minutes Cooking: 10 minutes INGREDIENTS 3/4 cup (150 g) spelt 12 shrimp 3 1/2 oz. (100 g) carrots, cut into small dice 3 1/2 oz. (100 g) zucchini, cut into small dice 3 1/2 oz. (100 g) tomato, peeled, seeded, and diced 1 3/4 oz. (50 g) peas, or about […]
ARTICHOKE SALAD WITH PARMIGIANO REGGIANO
4 Servings Preparation: 20 minutes INGREDIENTS 4 artichokes 1 cup plus 3 tbsp. (120 g) Parmigiano-Reggiano cheese, grated or shaved Juice of 2 lemons, plus zest for garnish, if desired 4-5 fresh mint leaves, torn 3 1/2 tbsp. (50 ml) extra virgin olive oil, preferably Ligurian; more for drizzling Salt and pepper INSTRUCTIONS […]
FRIED ZUCCHINI FLOWERS
4 Servings Preparation: 20 minutes Cooking: 5-6 minutes INGREDIENTS 12 zucchini flowers Olive oil for frying, as needed Salt Flour, as needed For the batter: 1 cup (200 ml) cold water 1 1/2 cups (200 g) pastry flour 1 large egg INSTRUCTIONS Prepare the zucchini flowers by removing the pistils, taking care not […]
VOL-AU-VENT WITH RADICCHIO AND FONDUE
4 Servings Preparation: 10 minutes Cooking: 15 minutes INGREDIENTS 12 vol-au-vents (puff pastry shells) 6 oz. (170 g) Fontina cheese, coarsely chopped 1 1/4 cups (300 ml) lukewarm milk 2 large egg yolks 2 tsp. (5 g) all-purpose flour Black truffle (optional) 10 1/2 oz. (300 g) radicchio, finely chopped Salt INSTRUCTIONS Preheat […]
CHILLED VEAL IN TUNA SAUCE
4 Servings Preparation: 40 minutes Cooking: 40 minutes MEAT INGREDIENTS 1 1/3 lbs. (600 g) boned veal eye round 1/4 cup (6 3/4 tbsp. / 100 ml) extra-virgin olive oil 1 clove garlic Rosemary and sage to taste Salt SAUCE INGREDIENTS 1/2 cup (100 ml) white wine 2 anchovies in salt, rinsed and […]