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!

Beef Broth

 Preparazione:
20 min
Cottura:
180 min


Ingredients for 1 L of broth
    Beef shoulder pulp 500 g
    Beefsteak 400 g
    Beef the bones 400 g
    Celery 60 g
    carrots 100 g
    Golden onions 100 g
    Auburn tomatoes 150 g
    water 4 l
    Extra virgin olive oil 40 g
    Cloves 2
    Fine Salt
    Pepper

To prepare the meat broth, start by preparing the vegetables, washing and drying them thoroughly.

Peel the carrot and cut into chunks.

Then cut the celery also.

Divide the tomato in half and peel the onion, cutting it too in half. Toast for about 4 minutes in a non-stick pan over high heat, turning from time to time. Then add all the vegetables in a large pan and high sides with the oil.

Flavored with peppercorns in grains and cloves.

Pour into the pan the bones, the shoulder pulp and the biancostato.

Cover the meat with 3L of water and let it cook over medium-high heat for about 2 hours, until the stock is reduced by about half. Then add the remaining liter of water and cook for another hour over low heat.

During this time it will be necessary to froth the broth, or eliminate the fat and the impurities that will stabilize on the surface.

At the end of cooking, the broth will be less liquid and more restricted. You just have to filter the broth in order to separate the liquid from meat and vegetables: pour the broth back into the pan and add salt.

It is important that you go up when the stock is ready to be able to better adjust its flavor.

At this point your meat stock is ready to be used in your preparations!

Vegetable Broth

Ingredients for 1.5 l of vegetable broth

Water 2 l 

Celery 150 g 

Carrots 200 g 

Golden onions 200 g 

Auburn tomatoes150 g 

Black pepper in grains

Fine Salt

Prep time: 10 min
Cook time: 60 min
Servings: 4 people

Preparation

To prepare the vegetable stock, start by cleaning the vegetables.

Then peel the carrot, cut it and cut it into thick slices; go to celery: remove the final part and the leaves, then divide each stem into 2 or 3 parts.

Continue by cutting the tomato into two parts and finally peel the onion and cut this in half. Place it in a non-stick pan and let it braise, without adding fat, for 4-5 minutes over high heat: turn the halves from time to time, so you will avoid making it burn.

Pour all the ingredients in a large pot, add the black pepper and cover with 2 liters of cold water.

Turn on the heat and bring to a boil, then lower slightly and let simmer for an hour.

At the end of cooking, add salt and filter to collect the vegetables. 

Your vegetable broth is now ready, if you prefer you can extend it with other water or use it immediately.

Risotto with Porcini Mushrooms

 Preparazione:
15 min
Cottura:
30 min
Dosi per:
4 persone

Ingredienti
    Carnaroli rice320 g
    Porcini mushrooms 400 g
    Vegetable broth 1 l
    Small golden onions 1
    Garlic 1 clove
    Butter 30 g
    Extra virgin olive oil 2 tablespoons
    Fine salt
    black pepper


To stir and garnish
    Parmesan cheese to be grated 50 g
    Butter 30 g
    Parsley to chop 2 tablespoons

Now take care of the cleaning of porcini mushrooms: remove the base with a knife, scrape the stem to remove all the residues of earth and, finally, gently wipe with a damp cloth. If the fungus should be very earthy you can pass it briefly under a stream of running water, but be sure to dry it immediately to prevent it from absorbing the water.

Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the whole section intact when possible.

Heat the oil in a non-stick pan and fry a clove of crushed garlic briefly, then raise the heat and add the mushrooms. Brown the mushrooms over high heat for about 10 minutes so that they take color, then add salt and pepper and remove from the heat. The browned mushrooms will give the risotto a pleasant toasted note.

Meanwhile, chop and finely chop the onion. Melt the butter in a saucepan, add the onion and let it cook gently for 10-15 minutes, helping with a ladle of broth if necessary. When the onion has melted, add the rice and toast it for a couple of minutes.

When the rice has become almost transparent, bring it to cooking adding a ladle of broth at a time and stirring often; make sure that the boiling bubbles remain constant and that the flame is not too aggressive. When the rice is very al dente, a few minutes before it is ready, add the porcini mushrooms and finish cooking, adjusting salt and pepper if necessary.

Once cooked, stir in the risotto over a low flame, adding the butter and the grated Parmesan, and mix well. To get a perfect wave risotto you can add another ladle of broth if necessary. Finally, garnish with chopped fresh parsley and your risotto with porcini mushrooms is ready to be served!

artichokes risotto

 Preparazione:
10 min
Cottura:
30 min
Dosi per:
4 persone

Ingredients for risotto

    Carnaroli rice320 g 

    Vegetable broth 1 l 

    Grana Padano DOP to be grated 50 g 

    Extra virgin olive oil  20 g 

    Shallot 1 

    Still white wine200 g 

    Thyme 1 twig 

    Butter 30 g 

    Fine salt 

    black pepper

For artichokes

    Artichokes (about 4 heads) 400 g 

    Extra virgin olive oil 30 g 

    Garlic 1 clove 

    Shallot 1 

    Thyme 3 twigs

    Fine salt

    black pepper

To prepare the risotto with artichokes, start making vegetable stock.

Clean and cut the artichokes now but before touching them protect your hands with latex gloves or rubbing on the skin of the lemon to prevent them from becoming black.

Remove the thicker outer leaves until you get to those tender, then, with a knife, cut off the hardest tops and also remove the stem. Now peel the stems eliminating the outer part more stringy, then cut them into cubes and keep them separated from the rest in a basin filled with water and lemon so as not to make them black.

Cut the artichoke hearts in half now, remove the inner beard and cut them into quarters. Also dip these in a basin filled with water and lemon juice. Peel and finely chop the shallots separately: one will serve you for cooking the artichokes and one for the sautéed risotto.

In a non-stick pan drizzled with extra virgin olive oil, fry the garlic clove without removing the skin and, when it is browned, remove it. Add the chopped shallots to the hot oil and let it fry a few seconds.

At this point, sprinkle the onions with a ladle of vegetable stock and add the quarters of artichoke, which you cook over low heat for 10-15 minutes. If you notice that they are too dry, add a little stock. 

Once cooked, season with salt and pepper, chop the thyme and add this too. Keep the cooked artichoke hearts aside.

Start risotto now. In a pan drizzled with extra virgin olive oil fry the remaining chopped shallots and when it is browned add the rice.

Stir it a couple of minutes to toast it well and at this point blend it with white wine. Add the artichoke stalks into cubes and start adding the vegetable stock a little at a time, stirring constantly: the rice will take about 15 minutes in total and use only the amount of broth needed.

Halfway through cooking, then after about ten minutes, add the previously cooked artichokes and continue cooking by adding a little stock at a time and stirring. When the rice is cooked, turn off the heat. Stir the risotto with the grated Grana Padano cheese and butter, then add pepper and salt and finish with the coarsely chopped thyme. You can serve your risotto with artichokes: serve it now!

risotto with broccoli

 Preparazione:
15 min
Cottura:
25 min
Dosi per:
4 persone

Ingredienti

    Broccoli 700 g 

    Shallot 1 

    Extra virgin olive oil 50 g 

    White wine 50 g 

    Carnaroli rice 320 g 

    Fine salt q.b. 

    black pepper q.b. 

    Vegetable broth1 l 

to mix

    Parmesan cheese to be grated 50 g 

    Butter 50 g 

To make the risotto with the broccoli first prepare the vegetable broth that will serve to cook the risotto take care of the broccoli cleaning: cut away the florets dividing in half the too large and rinse under running water, then peel the stem to eliminate the outer part more coriaceous and cut into small pieces.

Rinse the stem into small pieces under running water and transfer it to the mixer until a well-chopped mixture is obtained.

Now clean the shallot and chop it with a knife, heat 30 g of olive oil in a pan, then add the shallots and let it simmer over a gentle flame until it is softened, it will take a couple of minutes.

Once the shallots are well stewed, pour the chopped stalks and the tops and leave to flavor for a few seconds, then turn off the heat.

Now take care of the rice: heat the remaining 20 g of oil in the pan and pour the rice, toast the rice for about 5 minutes (this procedure makes it possible to waterproof the grain and give it more cooking resistance. pan with no added fats). Once the rice is toasted, blend it with the white wine and let it evaporate.

At this point transfer the rice to the pan with the broccoli.

Continue cooking the risotto for about 20 minutes adding the vegetable stock one ladle at a time, waiting for the liquid to be well absorbed before adding more. Towards the end of cooking, salt and pepper and when the risotto is ready, turn off the heat and stir in the pieces of butter and the grated cheese.

The risotto with broccoli is ready, serve it hot.

saffron risotto

risotto allo zafferrano

30min
     8 DECILITRI BEEF BROTH

    50 GRAMMI GRANA

    2 DECILITRI VINO BIANCO

    1 CIPOLLA

    q.b. PEPE

    90 GRAMMI BURRO

    q.b. SALE

    1 CUCCHIAIO SAFFRON

    320 GRAMMI CARNAROLI RICE





1) Put the stock in a saucepan, bring it to a boil and turn off the heat; take a ladle, pour it into a cup, add the saffron pistils and leave them to brew.
2) Peel the onion and then fine tritala; melt 60 g of butter in a wide and low saucepan and, when it will be bubbling, add the onion; make it stew without taking color, stirring with a wooden spoon.

3) Add the rice and leave it to toast for a couple of minutes turning it with a spoon until it is translucent; pour it into the wine and allow it to evaporate over a high heat; wipe the rice with a ladle of broth and cook it (it will take about 18 minutes) incorporating, as it is absorbed, the remaining hot broth. Finally add the one placed in the cup with the saffron pistils.

4) Remove the risotto from the heat, add the salt (if needed) and a ground pepper, immediately incorporate the remaining butter into small pieces, 30 g of grated parmesan and mix vigorously to stir. Cover the pan and let the risotto rest for a couple of minutes so that the flavors blend together. Bring it to the table with the grana remained thinly sliced with a sliced truffle.

Omelette

Ingredients

Medium eggs: 8
Fine salt
Pecorino cheese to be grated 50 gr.
Black pepper
Parmigiano Reggiano to be grated 50 gr.
Extra virgin olive oil to grease the pan 5 gr.

preparation time: 5
cooking time: 15
portions: 4

Preparation

To prepare the omelette, shell the eggs and place them in a large bowl, then beat them lightly with a fork (or a hand whisk). At this point pour Parmesan and grated Pecorino, then add salt and pepper to taste.

Place a 30 cm diameter non-stick pan on the stove and heat the oil for a few seconds. Add the beaten eggs and cook over low heat for 8 minutes, covering the dish with a flat lid; move the pan from time to time to remove the omelette from the bottom.

After the necessary time, turn the omelette: put the serving dish on the pan and turn upside down, keep the pan and frying pan well together because the omelette does not slip away: now you will find the cooked part of the omelette facing upwards, slide the omelette inside the pan, in order to cook the other side for another 8 minutes this time without lid.

Once ready, serve the hot omelette.

Meatballs with Sauce

Polpette al sugo

preparation time: 30
cooking time: 20
portions: 3

Ingredients

Beef (minced meat) 220 gr.
Grated Parmesan cheese 25 gr.
Dried oregano 1 pinch
black pepper
Sausage 165 gr.
eggs 1
Grated nutmeg 1 pinch
Extra virgin olive oil
Stale bread crumb 30 g
Chopped parsley 1 tablespoon
Fine salt

Tomato sauce 350 g
Dried oregano
water 50 g
black pepper
Fine salt 5 g

Preparation

To prepare the meatballs with the sauce start with the dough: cut the breadcrumbs into pieces and pour into a mixer equipped with blades and chop everything until the crumb is reduced to crumbs.

Keep aside the breadcrumbs and remove the string from the sausages, delicately slice them lengthwise and then remove the gut. With the blade of a knife or fork, crush the meat, then pour it into a bowl with the minced meat.

Then add the oregano, a pinch of grated nutmeg and the minced parsley. Finally the grated Parmesan and the crumb that you have previously chopped with the egg and knead everything with your hands, adjusting salt and pepper and stirring until you have obtained a homogeneous mixture.

With the mixture obtained go to form balls weighing 20 grams each, taking a piece of dough and mixing it with both hands: with our doses you have to get 24 meatballs. As soon as all the meatballs are ready, heat the oil in a non-stick pan and, when the oil is hot, place the meatballs, leaving them to cook on both sides for a couple of minutes.

Pour the tomato pulp pour the water, add salt, season with pepper and continue cooking by lowering the heat for 15-20 minutes. Once ready, flavored with dried oregano and you can taste your meatballs with the sauce still steaming!

Potatoes soup

Minestra di patate




preparation time: 15
cooking time: 50
portions: 4


ingredients


Potatoes 700 g
Tomato concentrate 20 g
thyme 5 rametti
black pepper
Carnaroli rice 350 g
White onions 1
Rosemary 2 sprigs
Vegetable broth 1,5 l
Grana Padano DOP (to be grated) 40 g
Fine salt


preparation

To prepare the potato soup started by boiling the vegetable stock in a pot, then take care of the potatoes: peel and cut into slices and then reduce each slice into cubes of about 1 cm.

Now proceed to prepare the sauté: chop the onion then, in a large pot, pour the oil and add the chopped onion leaving it stew for about ten minutes and wetting it if necessary with a ladle of hot broth to prevent it from burning .

After 10 minutes, add the diced potatoes. Then add together the sprigs of thyme and rosemary (keeping aside one of thyme) with a kitchen string and add them to the pot. Cover everything with the hot broth and cook for 20 minutes.

After 20 minutes remove the aromatic bouquet using a kitchen tongs and add the rice. You can use both Arborio and Carnaroli rice. Add the boiling broth again to cover all the rice and potatoes.

Then add the tomato paste and mix well to make it mix. Add salt and pepper and continue cooking for another 20 minutes, adding more broth when needed. When the rice and the potatoes are cooked, add the Grana Padano and add a last mixture of broth and, if necessary, add a little more pepper.

Add the thyme leaves of the sprig that you have previously kept aside and stir one last time before serving: your potato soup is ready to be tasted!