Mayonnaise

Ingredients
      3 yolks
      1⁄2 teaspoon of white wine vinegar
      5 dl. of corn oil
      1 white pepper
      Salt
Preparation
      For the success of mayonnaise, the ingredients must have the same ambient temperature (around 18 ° C). Stir in a bowl salt and pepper in vinegar, then add the egg yolks, mixing well.
      Pour the oil flush, stirring constantly with a wooden spoon always in the same direction, so as to emulsify the sauce. The oil must be perfectly incorporated: do not pour more if the previous one has not totally blended.

PESTO light

Ingredients

      100 gr basil beaves
      1 dl extra virgin olive oil
      30 gr grated parmesan
      10 gr pine nuts
      8 gr walnut
      Black pepper
      Salt

Preparation

      Chop the basil together with the walnuts and pine nuts in the cutter. Add the cheese, oil, pepper, salt and mix the ingredients until they are completely mixed. Pass the sauce through a fine sieve.

Ragù

Ingredients

      400 G MINCED BEEF CHOP
      50 G  BUTTER
      1 ONION
      1 CARROT
      1 DL WHITE WINE
      1⁄2 CELERY
      500 G TOMATOES
      3 DL BEEF BROTH
      SALT

Preparation

      Peel the onion and cut it into cubes; clean the celery coast of the leaves, the filaments and slice it finely; scrape the carrot under the water jet and cut it into cubes. Sauté the vegetables prepared in a saucepan with 30 g of butter, stirring and keeping the flame low so as not to brown the vegetables. After 8-10 minutes add the meat, shelling it with a wooden spoon and letting it cook over medium heat for 3-4 minutes.

      Raise the flame further, pour the wine and let it evaporate. Wet with the stock and cook for about 2 hours. Blanch the tomatoes in slightly salted water, then drain, remove the skin and seeds and chop very finely. Add them to the meat sauce and continue cooking for 40 minutes. Turn off the heat, complete with the remaining butter and salt to taste.

Cannelloni ricotta cheese and spinach

• 200 g di sfoglia di pasta all'uovo
• 250 g di ricotta cheese
• 150 g di spinach
• 1 egg
• tomato sauce
• 1 small onion
• salt
• extra virgin olive oil
• grated Parmesan cheese

Prep Time 20 MIN

Cook Time 20 MIN

2 Serves

First of all, a careful washing of the spinach. toss in the pan for a few minutes with a clove of garlic and let them cool.
In a small saucepan, fry the onion with a tablespoon of oil, add the tomato sauce and cook until cooked.
Prepare the filling by adding to the ricotta, the egg, the cooked spinach and carefully mixed. Put the salt and, if you like, also nutmeg.
Cook the egg dough in boiling water for a few minutes. With the help of a pastry bag, stuff the dough and roll it up to form the cannelloni.
Once the cannelloni are ready, place them in a pan, add the tomato sauce and bake for about 20 minutes.
When almost cooked, add plenty of grated Parmesan cheese and leave to cook for a few minutes.

Take out your cannelloni, ricotta and spinach and let cool before serving!