30' + 30'
10'
*
Slice the aubergine lengthwise into 8 thin slices. Season them with salt and sear them for a few minutes on a very hot grill, then marinate them in white vinegar for 30’
(4 people): 1 eggplant, 4 cherry tomatoes, 16 anchovy fillets in oil, 10-12 clams, 2 sprigs of thyme, 5 mint leaves, 3 tablespoons of white vinegar, Panizzi organic extra virgin olive oil, salt.
**
20' (+30')
20'
**
Cut each roll of puff pastry in two, spread them on a baking tray, sprinkle with a little sugar and put them in the oven. Bake at 200° C for 20 minutes.
2 rolls of puff pastry, 2 dl of whipping cream, 2 kiwis, 3 boxes of strawberries, 50 g of sugar.
**
30'
1 h
*
Panizzi Vernaccia di San Gimignano Riserva DocgVernaccia di San Gimignano Riserva DOCG
Boil the cod for 10’ in unsalted water, then clean it well, removing the skin and bones. Chop big pieces of it and sauté with oil and onion for a few minutes.
(4 people): 600 g of already soaked cod, 1 onion, 2 tomatoes, 2 potatoes, 1 pepper, 4 eggs, 2 cloves of garlic, 6 tablespoons of organic Panizzi extra virgin olive oil, coriander, salt.
**
20'
30'
*
Wash the green beans and remove the ends, then boil them in plenty of salted water. When they are cooked (about 20'), drain and set aside.
(4 people): 600 g of green beans, 50 g of butter, 3 salted anchovies, Panizzi organic extra virgin olive oil, parsley, 1 clove of garlic, salt, pepper.
*
10'
12'
*
Cut the meat into thin strips, put it in a bowl together with soy sauce, miso, sugar, ginger and finely chopped onion (if you don't have miso,
(4 people): 500 g of whole fillet, 4 tablespoons of miso, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of grated ginger, 1 onion, Panizzi organic extra virgin olive oil.
**
15'
5'
*
While warming up the broth, fry the slices of bread in butter: they must brown on both sides, making sure they do not break.
(4 people): 8 very fresh eggs, 8 slices of bread, grated parmesan, 80 g of butter, 1 litre of meat broth.
*
30'
1 h 15'
**
Peel the fruit, cut it into cubes and cook for 15 'over medium heat with the sugar, a piece of lemon peel and a little water. Remove the lemon peel,
250 g of apples, 250 g of pears, 100 g of apricot jam, 120 g of sugar, 1 untreated lemon, 50 g pine nuts, 100 g of walnuts, 1 pan loaf, powdered sugar, butter to taste.
*
Take the pastry and place it on a tart tray, with its baking paper. Boil the asparagus, drain and arrange them on the shortcrust pastry with the chopped cheese.
(4 people): 1 roll of shortcrust pastry, 300 g of asparagus, 100 g of fontina, 100 g of mascarpone, 50 g of grated parmesan, 3 eggs, lemon, salt, pepper, butter.
10'
15'
**
Cook the shellfish for a few minutes in a pan with oil and a crushed clove of garlic. Chop the remaining garlic with the chili, brown it with a little oil,
(4 people): 320 g of mezze maniche pasta, 500 g of shelled mussels, 200 g of shelled clams, 200 g of peeled tomatoes, 2 cloves of garlic, 1 chili pepper, 1 bunch of parsley, Panizzi organic extra virgin olive oil, salt.
**
15'
90'
*
Mix in a food processor the broad beans with a clove of garlic, the cheese and a little oil. Sprinkle a pan with oil, add the remaining garlic clove, sage and rosemary.
(4 people): 1 leg of lamb of about 1 kg, 200 g of broad beans, 100 g of grated Parmesan cheese, 4 sage leaves, 2 cloves of garlic, 1 sprig of rosemary, Panizzi extra virgin olive oil, salt and pepper to taste.
**
30'
30'
*
Beat the egg whites until stiff, then add the baking soda and sugar, finally add the almonds. Grease a baking sheet covered with parchment paper,
(8 people): 4 egg whites, 250 g of sugar, 300 g of sliced almonds, 1 pinch of baking soda, butter to taste.
*
20'
25'
*
Remove the outer leaves from the fennel and cut the inner part into slices. Pass them under running water, rinse and dry.
(4 people): 350 g of rice, 250 g of baby fennel, 60 g of butter, 1 onion, 1 litre of broth, salt, grated Parmesan.
*
10'
1h 30'
*
Cut the meat into cubes, add salt and pepper. Chop the onion, put it in a saucepan with the garlic and butter and let it brown.
(4 people): 800 g of veal shoulder, 50 g of butter, 1 onion, 1 clove of garlic, 1 tablespoon of flour, 1 tablespoon of sweet paprika, 1 tablespoon of tomato paste, 1 lemon, 1 glass of liquid cream, meat broth, 1 bunch of parsley, 1 bunch of bay leaves, 1 bunch of thyme, salt, pepper.
*
15'
10'
**
Clean the asparagus and boil them for about 10 minutes. Meanwhile, cut the fresh salmon into thin slices.
(4 people): 250 g of egg noodles, 100 g of fresh salmon, 500 g of asparagus, 40 g of butter, 1 shallot, 1 sprig of fresh dill, 50 g of fresh ricotta, salt.
**
12 h
15'
*
Let the clams drain in salted water for at least one night.
Heat the oil in an earthenware pan and sauté the chopped onions,
(6 people): 2 kg of clams, Panizzi organic extra virgin olive oil, 2 onions, a bunch of chives, black peppercorns.
**
