Risotto Celery

Preparation Time: 10 min.
Cooking Time: 28 min.

For 4 people:
450 g of rise
300 g of white celery
1 medium onion
1 glass of dry white wine
40 g grated cheese
1 l vegetable broth
oil
salt
pepper

In a saucepan heat two tablespoons of oil and let the onion dry chopped, stir. After five minutes add the chopped celery, season and add the rice.
Stir and when the beans have become diamonds wet with the wine and let evaporate, salt.
Cook the risotto by pouring a ladle of hot broth at a time. Retreat, sprinkle with grated cheese, stir, add a pinch of pepper and serve.

CRÊPE

Preparation Time: 20 min. + 1 hour of rest
Cooking Time: 10 min.

For 12 CRÊPES:
100 g flavour
2 eggs
1/4 di milk
30 g di butter
Oil
Salt

Put the flour in a bowl in the bowl, shell the eggs in the center, add three or four tablespoons of milk and mix to mix. diluted the mixture by pouring the remaining milk until a slurry is obtained.
Add the melted butter in a bain-marie and cool, salt. There-use the mixture with a small whisk, then let it rest for an hour. To the time to cook the crêpes oil-greased (or butter) the bottom of a pa
of the non-stick coating, let it warm up, pour two tablespoons of batter, move the pan so that the batter spreads out over the entire bottom and cete on both sides. So below until the compound is exhausted.

Maccheroni with 4 cheeses

Maccheroni with 4 cheeses

Preparation: 15 min.
Cooking Time: 15 min.


320 g maccheroni
150 g of cheese between mozzarella, caciotta, emmental
40 g grated cheese
40 g butter
Salt

In a saucepan, melt the butter in a bain-marie, add mozzarella and caciotta and Emmental cut into small pieces, stir but do not melt the cheeses completely. Salt with moderation. Boil the macaroni in abundance salted water, drain them, place them on a serving dish and season with the ai butter cheeses. Sprinkle with grated cheese and serve.

Graffe

For 20-25 GRAFFE:
• 300 g of flour 00
• 50-70 g of manitoba flour
• 350 g of boiled potatoes
• 40 g of butter
• 5 g of dehydrated yeast
• 1 egg
• 30 g of granulated sugar
• 1 spoon of grappa
• rind of 1 grated lemon
• fry oil
• caster sugar

Preparation Time: 20 min

Cooking Time: 10 min

Lievitation Time: 60 min

In the bowl of the planetary combine the crushed potatoes, flour, sugar and baking powder. Mix with the leaf hook until a homogeneous mixture is obtained. While the planetary is in action add the egg, the grappa and the grated lemon peel.
When the dough starts to be composed and well blended, mount the hook and continue to knead, adding the soft butter a little at a time, waiting for it to be well incorporated before adding more. Transfer the dough (it will turn out to be a little sticky) on a floured pastry board, rework it briefly with your hands and transfer it to a bowl. Let it rise, covered with food film, until doubled (about 1 hour and 30 - 2 hours).
Overturn the dough on a floured surface, take small portions of it and form with the hands of the cords of about 15 cm in diameter the thickness of 1 finger. Join the two ends and make donuts.
Let the graffe rise on a floured surface, covered with a damp cloth for about 1 hour.

Fry the graffe, a few at a time, in boiling oil at 170-180 °. When they are well browned, drain them with a perforated spoon, dry them with the absorbent paper and pass them in the granulated sugar so as to cover them.

The graffe are ready to be served!