15'
0
*
Put the ricotta in a bowl and gradually incorporate the sugar, mashing with a fork, until the ricotta is creamy. Add the chocolate, chopped pistachios and cinnamon.
(4 people): 800 g of sheep's milk ricotta, 250 g of fine granulated sugar, 200 g of dark chocolate chips, 200 g of pistachios, 200 g of mixed candied fruit, cinnamon powder.
*
15'
1 h 45'
*
Tie the meat with kitchen string, then pass it in a mix of salt, pepper and chopped rosemary. Heat the oil in a saucepan and brown the meat until it is golden on each side.
(4 people): 1 piece of veal loin of about 700 gr, 3 or 4 apples of your favourite variety, 1 glass of white wine, 0.5 l of vegetable broth, rosemary, extra virgin olive oil, salt, pepper, salt.
**
10'
0
*
Panizzi Vernaccia di San Gimignano Vigna Santa Margherita DOCG
Prepare the vinaigrette by combining the mustard with a drop of balsamic vinegar, oil, basil and parsley previously passed in the blender, mixing everything well.
(4 people): 300 g of bresaola, 20 g of mustard, balsamic vinegar, 100 g of rucola, basil, parsley, 20 g of black olives, Panizzi organic extra virgin olive oil.
**
15'
13'
*
Boil the spaghetti in abundant salted water. Meanwhile, put the pecorino in a large pan. Two minutes before the end of cooking, remove the pasta from the water,
(4 people): 320 g of spaghetti, 160-180 grams of medium-aged grated pecorino romano, Panizzi organic extra virgin olive oil, salt, freshly ground black pepper.
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10'
25'
**
Blend the eggs, 100 g of Parmesan cheese, milk, salt and pepper in a blender. Grease and flour 4 aluminium baking cups, pour in the flan and bake in the oven in a bain-marie
(4 people): 200 g of Parmesan cheese, 100 g of liquid cream, 3 eggs, 50 g of milk, 2 tablespoons of flour, 20 g of butter, 250 g of balsamic vinegar, 75 g of chestnut honey, salt, pepper.
**
30' (+ 1 h)
15'
*
Leave the sea urchins to soak in cold salted water for an hour, then rinse them under running water. With a very sharp knife cut them in half horizontally,
(4 people): 350 g of spaghetti, 1 kg of sea urchins (females are warm brown; males are blacker), Panizzi organic extra virgin olive oil, salt, pepper, grated lemon zest.
**
10'
0
*
Panizzi Vernaccia di San Gimignano Vigna Santa Margherita docg
Wash the salad, the fennel and the peppers well. Cut the latter into thin slices. Peel the oranges and remove the white part, then cut them into cubes.
(4 people): 800 g of mixed salad, 1 fennel, ¼ of yellow pepper, ¼ of red pepper, 2 blood oranges, 200 g of pineapple, 1 dl of Panizzi organic extra virgin olive oil, orange juice, balsamic vinegar, salt and pepper.
*
30' (+ 4 h)
0
*
Prepare a fruit salad with peaches, grapes and berries by adding the sugar and Maraschino. Cut the watermelon 2/3 of the way up, carving a star or other decorative shape.
1 watermelon of about 5 kg, 1 kg of peaches, 1 kg grapes, 400 g of berries (blueberries, currants, raspberries), 200 g of sugar, 2 dl of Maraschino.
**
30' (+ 1 h)
15'
*
Clean the seafood well, then leave it to drain in cold salted water for at least an hour, and rinse it again. In a pan, sauté the chopped parsley, garlic and chilli in plenty of oil;
(4 people): 1.5 kg of seafood (clams, mussels, truffles, dates), 400 g of peeled tomatoes, 1 carrot, ½ glass of white wine, garlic, parsley, chilli, sliced homemade bread, Panizzi bio extra virgin olive oil, salt, pepper.
**
20'
15'
*
Panizzi Passito di Toscana IGTPassito di Toscana Sweet Wine IGT
Clean and wash the strawberries, cut them into small pieces, sprinkle them with the lemon juice (keep the lemon peel too), add the brown sugar
(4 people): 400 g of ricotta, 70 g of powdered sugar, 1 untreated lemon, 300 g of strawberries, 3 tablespoons of brown sugar.
*
30'
35'
**
Clean the octopuses well, cut them into small pieces, wash them and dry them. Finely chop the garlic and parsley and fry them in a pan, then add the octopus.
(4 people): 600 g of small octopuses, 2 cloves of garlic, parsley, white wine, 1 lemon, Panizzi organic extra virgin olive oil, salt, pepper.
**
20'
10'
*
Slice the spring onions and chop the aromatic herbs. Wash the eggplants, grate them and place them in a bowl with the feta cheese, spring onions, herbs and eggs.
(4 people): 500 g of zucchini, 60 g of feta cheese, 2 cloves of garlic, 2 spring onions, 1 bunch of herbs (dill, parsley and mint), 2 eggs, salt and pepper, flour, breadcrumbs, oil to fry.
*
20'
10'
*
Cut the fresh fruit into small cubes and peel the dried fruit. Cut the walnuts and almonds in half, but leave the cashews whole. Mix everything in a bowl
(4 people): 1 apple, 250 g of strawberries, 2 large plums, 4 medlars, 8 walnuts, 8 cashews, 8 almonds, 20 g of raisins, a package of shortcrust pastry (250 g), a lemon, icing sugar.
**
30'
30'
*
Wash the peppers, cut them into 4 slices and remove the filaments and seeds. Cut the mozzarella into 16 thick slices. Wash and chop the parsley.
(4 people): 4 peppers (2 red and 2 yellow), 500 g buffalo mozzarella, fresh parsley, Panizzi organic extra virgin olive oil, salt, pepper, nutmeg.
**
10'
45'
*
Fry the bacon in a pan with a drizzle of olive oil, In a pan, a clove of garlic and the chopped onion; when they are browned, add the peeled tomatoes
(4 people): 400 g of orecchiette, 1 clove of garlic, 1 tablespoon of chopped onion, 1 can of peeled tomatoes, 50 g of diced smoked bacon, 3 tablespoons of ricotta forte (a sort of spicy soft cheese), 1 tablespoon of grated caciocavallo, oil Panizzi organic extra virgin olive oil.
*
