15'
*
In a bowl, whisk the mascarpone with with the icing sugar. Add the grated orange zest, then the vanilla powder and the orange liqueur.
Ingredients (6 people): 400 g of mascarpone, 70 g of icing sugar, a vanilla powder, orange peel, 1/2 dl of orange liqueur, 50 g of raisins, 50 g of hazelnuts, 300 g of orange marmalade.
*
15’
30’
*
Parboil the tomatoes for 1 minute, peel them, remove the seeds and cut them into pieces. Peel the garlic and mash it with the garlic juicer.
Ingredients (4 people): 360 g of pici (typical Tuscan pasta format), 6 cloves of garlic, 1 fresh hot pepper, 400 g of ripe tomatoes, 1 tablespoon of white wine vinegar, extra virgin olive oil, salt.
*
15'
ca. 90’
*
Clean the meat of any excess fat and tie it all around with kitchen string. Grind the creole grains until a fine powder is obtained; pass over the meat until it is completely covered.
Ingredients (6 people): 2 kg of beef (sirloin or scannello), a few sprigs of rosemary, 4 cloves of garlic, salt, extra virgin olive oil, grain creole (mixture of black, white, green, pink pepper and allspice).
**
20'
10'
*
Wash the zucchini well, clean them and cut them into thick slices. Grill them on a hot plate, then season with chopped basil, lemon juice, salt and pepper. On the side, mix the cheese well with the chopped parsley and salt.
Ingredients (4 people): 400 g of zucchini, basil leaves, fresh parsley, a little oregano, fine salt, black pepper, 2 dl of extra virgin olive oil, 1 lemon, 4 red radishes, 4 single servings of goat cheese , 1 jar of black olives, 2 ripe tomatoes, a few red chicory leaves to garnish.
*
20'
20'
*
Cut the ends of the green beans, wash them and boil them in plenty of lightly salted water. When they are cooked, drain them with a slotted spoon and set them aside. Keep the cooking water: bring it to boil and cook the pasta al dente.
Ingredients (4 people): 320 g of short pasta, 500 g of green beans, 4 tablespoons of Parmesan cheese, a handful of basil leaves, a handful of parsley leaves, extra virgin olive oil, salt.
*
20'
1 h
*
Boil the milk with sugar, 2 glasses of water, lemon zest and a pinch of salt. Pour the semolina gradually, mixing well. Cook for 20 minutes stirring continuously so no lumps will form. When is cooked, let it cool down a little.
Ingredients (6 people): 250 g of semolina, 200 g of sugar, 1 l of milk, 4 eggs, 100 g of butter (plus some to grease the tray), 30 g of candied citron, 50 g of raisins, zest of 1 lemon, 1 small glass of rum, salt; apple wedges and mint leaves to decorate.
*
15'
5'
*
Heat the béchamel and add some grated nutmeg (according to your taste). Finely grate the gruyere.
Ingredients (4 people): 200 g grated gruyere cheese, 4 slices of prosciutto cotto, 8 slices of sandwich bread, 200 ml of bechamel sauce, nutmeg, mustard.
*
20'
10'
*
Panizzi Vernaccia di San Gimignano Vigna Santa Margherita DOCG
Mix the starch with the yeast and add the salt and pepper. In another bowl, beat the corn seed oil with the egg and milk, then add it to the starch mixture. Keep stirring until the mixture becomes smooth.
Ingredients (4 people): 700 g of prawns, 1 cup of potato starch, 2 tablespoons of baking powder, 1 egg, 200 ml of milk, 2 tablespoons of corn seed oil, sunflower oil, salt and pepper.
**
20'
0'
*
Separate the yolks from the whites. Whisk 2 egg whites until stiff and, in another bowl, mix 4 egg yolks with sugar. Add the mascarpone to the mixture of yolks and sugar, then the egg whites.
Ingredients: 500 g of mascarpone, 300 g of savoiardi biscuits, 150 g of sugar, 4 yolks, 2 egg whites, 300 ml of coffee, bitter cocoa powder.
*
25'
18'
*
Cook the beans in salted boiling water for about 15 minutes. Drain them, let them cool slightly and remove the skin.
Ingredients (for 4 people): 800 g of fresh fava beans, 250 g of carnaroli rice, 50 g of soft pecorino cheese, 2 cloves of garlic, 1 l of vegetable broth, 70 ml of dry white wine, mint leaves, oil extra virgin olive oil, salt.
*
15'
40'
*
Prepare the filling by mixing the chopped tuna, the Parmesan, the breadcrumbs and the chopped parsley and basil. Cut the tomatoes into small pieces, rinse the capers and chop the olives: add everything to the tuna mixture, salt and mix well.
Ingredients (4 people): 4 peppers, 300 g tuna in oil, 200 g tomatoes, 30 g breadcrumbs, 20 g parmesan, 20 g black olives, 20 g capers in salt, parsley, basil, salt, extra virgin olive oil.
*
1 h
20'
**
Boil the potatoes in abundant salted water. Meanwhile, wash the nettles (use gloves!), boil them for 5 minutes and finely chop them. Mix the nettles with a few tablespoons of oil, a little salt and 2 yolks.
Ingredients (4 people): 500 g of potatoes, 120 g of 00 flour, 200 g of nettles, 2 yolks, extra virgin olive oil, salt.
*
20'
30'
*
Panizzi Vernaccia di San Gimignano Vigna Santa Margherita DOCG
Spread a puff pastry disc on a cutting board (without removing its baking paper) and cover it with a layer of prosciutto cotto.
Ingredients (for 4 people): 2 rolls of puff pastry, 100 g of prosciutto cotto, 2 courgettes, 1 fiordilatte mozzarella, 1 egg, marjoram, salt, extra virgin olive oil, garlic.
*
50’ (+12h)
40’
*
Remove the chicken skin, cut the meat with a knife and put it in a bowl. Add the lime juice, salt, cover with plastic wrap and marinate for 30 minutes in the refrigerator. In a bowl, mix the yogurt with the cream, the tandoori masala, the grated ginger and the sliced garlic.
Ingredients (4 people): 800 g of chicken legs, 150 g of unsweetened whole yogurt, 3 cloves of garlic, 3 cm of grated ginger root, 2 teaspoons of tandoori masala (spice available in ethnic food stores), 2 tablespoons of fresh cream, coriander, lime, salt.
*
15'
20'
*
Chop finely the garlic, sage and rosemary and brown them in a pan with oil. Add the endive cut into cubes and let absorb all the flavour, adjusting with salt and pepper if necessary.
Ingredients (4 people): 600 g of beef, 6 sage leaves, 2 cloves of garlic, a sprig of rosemary, 600 g of boiled cannellini beans, 1 pack of Belgian endive, 1 dl of extra virgin olive oil, fine salt, black pepper, 1 cl of balsamic vinegar.
**
