20'
20'
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Wash the asparagus and remove the woody part. Cut the tips and set them aside; cut the stems into pieces.
Ingredients (for 4 people): 700 g of asparagus, 700 ml of vegetable broth, 50 ml of cream, 2 tablespoons of grated bottarga flakes, salt, pepper.
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20'
25'
**
Cut the chicken into pieces. Chop the celery, the carrot, the onion and the parsley. In a saucepan, heat a cube of butter with two tablespoons of extra virgin olive oil, add a teaspoon of flower, stir and when it starts to fry add the chopped veggies, stir, cook for 5 minutes more.
Ingredients: 1 chicken, 1 celery stalk, 1 carrot, 1 onion, parsley, butter, extra virgin olive oil, flour, meat broth, 2 yolks, lemon juice, salt, pepper.
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15'
30'
*
Clean the asparagus and boil them for 10’. Cut the tip and break the stem. In the meantime, roll out the puff pastry into the baking tin, pierce the bottom with a fork and bake it in the oven at 200 ℃ for 10’.
Ingredients: 1 roll of puff pastry or brisèe, 300 g of asparagus, 100 g of Emmentaler, 3 eggs, 100 ml of cream, parsley, salt, pepper.
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20'
45'
*
Separate the yolks from the whites and whip the yolks with the sugar in a large bowl. Whisk the egg whites with 2 drops of lemon.
Ingredients: 250 g of almond flour, 150g of coarsely chopped almonds, 450 g of carrots, 250 g of sugar, 2 lemons, butter, 1 bag of baking powder.
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10’
10’
*
Cut the bacon into strips and brown it until it becomes crispy ( about 7’-8’ minutes). Meanwhile, boil the pasta in abundant salted water.
Ingredients (4 people): spaghetti 320g, bacon 150 g, 4 yolks, grates pecorino romani 50g, extra virgin olive oil, salt, pepper.
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30'
1 h
*
Peel the apples, remove the core and cut them into regular pieces.
Ingredients: 4 rennet apples, 400 g flour, 400 g brown sugar, 4 eggs, 50 g melted butter, 1 glass of milk, half a sachet of baking powder, salt, cinnamon sticks.
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20'
10'
*
Spread butter on the slices of bread and place each slice on the bottom the 4 oven dishes of about 15cm in diameter, cutting the margins of the slice to make it fit perfectly. Place the fontina cheese on the top, add the prosciutto, the yolk of a boiled egg, salt and pepper.
Ingredients (4 people ): 4 slices of homemade bread, 4 large eggs + 1 yolk, 4 slices of prosciutto cotto, 4 slices of fontina cheese, 4 tips of boiled asparagus, butter, 150 g of fresh ricotta cheese, 1 glass of cooking cream, 2 spoons of parmesan, salt, pepper, nutmeg.
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20'
3h 15’
*
Beat the meat before cutting it into small pieces. Brown the onion in the oil and add the tomato pulp. Salt, pepper and add the meat to cook for 15 minutes over medium heat.
Ingredients (for 4 people): 600 g of horse meat, 300 ml of tomato pulp, 350 ml of red wine, 2 small onions, extra virgin olive oil, salt, pepper.
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20'
1 h
*
Clean the fish. Chop the onion and brown it with olive oil and red pepper. Using the mortar and pestle, crush the salt, the cumin and the garlic and add them to the onion. Mix well until it forms a homogenous paste.
Ingredients (4 people): 4 sea breams, 250 g of grouper fillets, 500 g of tomatoes, 1 onion, 2 spoons of cumin, 2 teaspoons of red pepper, 1 teaspoon of black pepper, olive oil, salt.
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15'
25'
*
Cook the rice in the milk until the milk is entirely absorbed (about 15’) then let it cool.
Ingredients (4 people): 300 ml of milk, 80 g of rice, 1 egg, 80 g of sugar, 80 g of flour, 1 teaspoon of baking powder, grated orange zest, seed oil.
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15’
*
Place the slices of meat on a plate. Prepare an emulsion of oil, wine vinegar and lemon in equal parts, with a pinch of salt, and pour it over the meat until is completely covered.
Ingredients (4 people): 8 slices of veal carpaccio, white wine vinegar, balsamic vinegar, 1 lemon, 1 red onion, cherry tomatoes, parmesan cheese, extra virgin olive oil, salt, sugar.
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