Bavette with Pesto

Number of Servings: 4

Ingredients

• Garlic a spicchi: 1/2
• Olio di oliva extravergine: 100 g
• Basil: 50 g
• Pinoli: 15 g
• Salt (cooking): 1 pizzico
• Parmigiano reggiano (da grattugiare): 70 g

Preparation

Wash the basil leaves in a bowl of cold water and rinse gently.
Then place the peeled garlic in the mortar along with a few coarse-grains of salt.
Begin to pound and, when the garlic is reduced to cream, add the basil leaves together with a pinch of coarse salt.

Then crush the basil against the walls of the mortar, turning the pestle from left to right and at the same time rotate the mortar in the opposite direction (from right to left) and continue until a bright green liquid will come out from the basil leaves.

At this point add the pine nuts and start pounding to reduce cream.

Add the cheeses a bit 'at a time that will make the sauce even more creamy and finally add the extra virgin olive oil that will be poured flush, stirring constantly with the pestle.Goam the ingredients well until you get a homogeneous sauce.

Put a pot with plenty of salted water on the stove and, when the water has touched the boil, cook the pasta.

Now put the pesto in a large pan (off-focus) and dilute with a little 'pasta cooking water. Stir with a spatula and, as soon as the pasta is ready, add it directly to the pesto;
mix everything to flavor, then serve your bavette with pesto, garnish with some basil leaves.

Chicken Cacciatore

Pollo alla cacciatora

Number of Servings: 4

Ingredients

• pollo a pezzi: 1,2 kg
• olive nere: 80 grammi
• Aglio: 1 spicchio
• sedano: 1 costola
• Pepe: q.b.
• Sale: q.b.
• acciughe o alici sott'olio: 30 g
• olio di oliva extravergine: q.b.
• alloro: 4 foglie
• rosmarino: 1 rametto
• carota: 1
• vino rosso: un bicchiere
• pomodorini: 400 gr

Preparation

Clean the carrot and celery and chop them coarsely.

In a pan put a little oil to heat, add the crushed garlic and the bay leaves. To make the dish even tastier add the anchovies and fry together with the carrot and celery.

Put the chicken pieces in the saucepan and let them brown for a few minutes, turning them occasionally to make them homogeneous.

Add the olives, leave them to flavor for a few moments, then wet the meat with the wine and let it evaporate.

Drain the tomatoes and add them to the chicken together with the rosemary.

Season with salt and pepper and continue cooking over very low heat for 30 minutes, so that the meat can remain tender.

Onion Soup au gratin

Time: 100 min
Number of Servings: 4     

Ingredients

• Onions: 1,3 kg.
• Flour: 30 gr.
• Beef Broth: 1 l.
• Butter: 50 gr.
• Thyme: 3 branches
• Gruyere: 150 gr.
• Salt: j.e.
• Baguette: 1/2
• Dry White Wine: 1/2 l.
• Laurel: 1 leaf
• Garlic: 2 cloves
• Pepper: j.e.

Preparation

Peel 1.3 kg of blond onions, divide them in half and slice them finely.

Melt 50 gr. of butter in a pot with high sides, perfumed with 1 bay leaf and 3 thyme sprigs tied together with a kitchen spaghetti and 2 whole cloves of garlic with the skin (in shirt) and add the onions; stir, lower the heat to a minimum and cook the onions gently for 5-6 minutes, must wither but do not color too much.

Add to the onions 30 grams of sifted flour with a sieve with a tight mesh, stir and also add to the soup 1/2 l of dry white wine and 1l of hot meat broth and continue cooking partially covered pot and very low heat for about 75 minutes.

Turn off the heat and let the soup rest for 30 minutes, then remove the aromas and garlic cloves. Slice 1/2 baguette making 12 slices. And grate 150 gr of gruyere.

Spread the onion soup into 4 individual clay or porcelain bowls, complete each portion with 3 slices of baghette and a sprinkling of grated gruyere and transfer the bowls under the oven grill for 6-7 minutes until the cheese browns. .

Finally, sprinkle the onion soup au gratin with pepper, to taste, and serve immediately.

Fried Squid

Fried squids

Prep Time: 20 min

Cooking Time: 10 min

Number of Servings: 4

Ingredients

• Squid: 800 gr
• Flour 00: 200 gr
• Fine Salt: j.e.
• Peanut oil: 1 l.   

Preparation

Start by cleaning the squids: rinse them under plenty of running fresh water, then gently remove the head from the mantle with your hands. Once the head is extracted, always with your hands, look for the transparent cartilage pen in the mantle and gently pull it out.

Pass the squid again under running water, wash it thoroughly and help yourself with your hands to extract the entrails from the mantle.

Then go to remove the outer skin: cut the final part of the coat with a knife, just enough to take a flap of the skin, and pull away completely the coating with your hands or helping you with a knife.

To finish cleaning the mantle, always with a small knife, remove the fins.

Cut the cloak into rings with a thickness of 0.5 cm or alternatively you can make thin strips: open the cloak to book, with a knife cut into the final part, divide it in half and cut strips.

Take the tentacles and remove the central tooth by opening them outwards with your hands and pushing up the central part (ie the mouth), then put it all in a colander to remove excess water.

Now take care of the breading: spread the flour on a tray, then arrange the squid rings, stirring them so that the breadcrumbs adhere well on all sides. Pass them in a colander, so that they lose excess flour.

Put a large pot on the stove with the frying oil, checking that the temperature reaches 170 ° with the help of a kitchen thermometer. At this point fry the breaded rings a few at a time for 3-4 minutes, until they are golden and crispy.

Drain them with a skimmer and place them on a tray lined with absorbent paper to drain the excess oil.

Season to taste and serve your calamari fry at the moment very hot.