Ricette e segreti della cucina italiana

14 Oct

Aubergine Casserole

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Ingredients 4 large aubergines cut into cubes 2 sliced onions 1 tablespoon of extra virgin olive oil Peppers and Aubergine paste to taste ½ cup of water salt Directions Salt the aubergines and leave them...

14 Oct

Second courses

“Ghiotta” Sauce of Swordfish

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Ingredients 400 gr. swordfish cut into cubes ½ jar Puttanesca Tomato Sauce 1 finely chopped onion 300 gr. fresh tomato sauce 1 teaspoon capers desalted and finely chopped 2 tablespoons extra virgin olive oil ...

14 Oct

Second courses

Tuna Marinara

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Ingredients ½ jar of black olive paste 4 slices of fresh tuna 400 gr. ripe tomatoes peeled and finely chopped 2 tablespoons capers desalted and chopped 1 handful of bread crumbs plenty of chopped...

14 Oct

Second courses

Poached Eggs

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Ingredients 6 eggs 1 cup white vinegar salt 1 jar rocket sauce 6 leaves of lettuce Directions Boil 2 lt. water with vinegar and salt. Arrange on the serving plate the lettuce leaves as bowls...

13 Oct

Second courses

Salmon and Rocket Omelette

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Ingredients 4 eggs 1 tablespoon extra virgin olive oil 1 tablespoon water 3 slices smoked salmon ½ jar yoghurt ½ jar rocket sauce 2 tablespoons fresh cream salt and pepper to taste Directions In a...

13 Oct

Second courses

Green Burgers

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Ingredients 400 gr. choice ground beef 1 onion cut into very thin slices 1 teaspoon finely chopped fresh parsley 1 pinch ground cinnamon 3 tablespoons extra virgin olive oil ½ jar rocket sauce salt...

13 Oct

First courses

Pennette in Red Pesto with Truffles

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Ingredients Pennette (little penne) for 4 servings ½ jar red pesto with black truffles 3 tablespoons extra virgin olive oil grated cheese to taste Directions Dilute the pesto with the extra virgin olive oil cook...

13 Oct

Second courses

Chicken Jelly with Tartufata

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Ingredients 1 boiled chicken 1 jar of Tartufata Sauce ½ litre of gelatine 1 cup Marsala Stravecchio Directions Skin and bone the chicken, cut the meat into slices and small strips and marinate for 30...

13 Oct

First courses

Rigatoni with Red Pesto

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Ingredients Rigatoni for 4 servings ½ jar red pesto 3 tablespoons extra virgin olive oil grated cheese to taste Directions Dilute the pesto with the extra virgin olive oil cook the rigatoni add the pesto...

13 Oct

First courses

Spaghetti with Tartufata

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Ingredients 500 gr. spaghetti 1 jar tartufata 4 tablespoons extra virgin olive oil 1 teaspoon anchovy paste black pepper Directions Dilute the tartufata in a serving dish with the oil and anchovy paste. Then heat...