Paccheri pasta with light meat ragù
Ingredients:
200 gr mixed ground meat (chicken, pork, veal)
2 carrots
1 stalk celery
2 red onions
1 clove garlic
2 glasses white wine
Vegetable broth to taste
Salt and pepper as needed
Procedure:
Dice all of the vegetables into small cubes (they should be visible when the ragù is finished) and sauté in a high-sided saucepan. In the meantime, de-fat the meat in a non-stick frypan, letting it get quite dark, then discard the fat and add the meat to the soffrit. Let cook a few minutes, then add the white wine. Remove from flame for a few minutes, then add the broth and continue cooking, adding salt and pepper.
Cook the paccheri in salt water, then sauce with the ragù.
Beef strips with wild radicchio and potato soufflé
Ingredients:
2 slices beef, 200 gr each (best to use sirloin strips)
100 gr mixed wild radicchio
1 sprig rosemary
150 gr boiled potatoes
1 whole egg
30 gr Parmigiano Reggiano
1 pinch mace or nutmeg
100 gr liquid cream
Salt and pepper
Procedure:
Peel the boiled potatoes, sieve them, add the egg, Parmigiano, mace, salt and pepper, and lastly the cream, put in flan moulds, and bake in a bain-marie for 40 minutes at 140oC.
Meanwhile, make the marinade for the meat strips with a bit of olive oil and the rosemary: let all absorb flavours together for 5 minutes; the left-over oil will dress the meat when the dish is done.
Grill the strips to the desired degree, cut the strips very thin, place them on the well-washed mixed greens, and dress with remaining olive oil and rosemary.
Ingredients:
2 eggplants (aubergines)
50 gr fresh basil
200 gr tomato sauce
50 gr 00 flour
100 gr grated Parmigiano Reggiano
1 fresh mozzarella di bufala
Extravirgin olive oil
Vegetable oil for frying
Salt and pepper as needed
Procedure:
Slice the eggplants lengthwise, salt generously, let drain, then dry and flour them; fry in plenty of vegetable oil, vigorously boiling (otherwise the eggplants will absorb too much oil); when fried, dry well to remove all excess oil.
Prepare a baking dish and layer in the ingredients, beginning with tomato sauce; then the eggplants, salt, basil, mozzarella, and Parmigiano; then more tomato sauce, and so on, up to the top of the baking dish. The final layer should be tomato, basil, and Parmigiano.
Bake for about 1 hour at 140oC, then let cool before serving, since eggplant Parmigiana is best enjoyed just warm.
Ingredients:
800gr boned sirloin cut into slices of 200gr each
Salt and pepper
Olive oil.
Procedure:
Cook the sirloin strips at high heat on a cast-iron grill (alternatively, on a grill over very hot coals), carefully cooking them for 2 minutes on each side. Then place on a wooden cutting-board and cut each lengthwise, preserving the shape of the steak. Place on a hot serving platter, salt and pepper, drizzle abundant extravirgin olive oil
Ingredients:
400gr boiled potatoes, 150gr butter, 100gr Parmigiano cheese, 3 eggs, salt and pepper, nutmeg
Procedure:
Slice half of the potatoes, and then purée the other half with all of the other ingredients. Put the purée in a baking dish, alternating layers with the sliced potatoes. Bake for 35 minutes at 180oC.
Red-wine Marinade of Beef Cheek with Cannellini Beans and Laudemio Olive Oil
Ingredients:
1 whole beef cheek (ca 500gr)
1 bottle red wine
1 l. beef broth
1 carrot
1 celery
2 onions
olive oil, salt, pepper to taste.
Procedure:
Cut the celery, carrot and onion into largish chunks, sauté in olive oil. Add the whole beef cheek and brown it on high heat; salt and pepper to taste. Pour in 500ml of a good red wine (results will be better
if you use the same wine you use for dinner), reduce, then lower heat to low and cover the pot.
Cook slowly for about 3 hours, turning the cheek every 30 minutes and keeping the liquid at an
adequate level, adding the remaining wine and the broth from time to time. When done, remove the
cheek, place it on a platter and let cool. Cut into even slices, place them again in the pot with
their juices, heat quickly, then place on the serving platter.
Shelled Cannellini Beans all’uccelletto
Ingredients for 6:
300g shelled cannellini beans
4 unpeeled garlic cloves
1 sprig fresh sage
1 laurel leaf
salt and pepper
extravirgin olive oil
Procedure:
The evening before, soak the beans in plenty of water; in the morning, put them in fresh water
and then cook in salted water, adding a whole clove of garlic, some sage leaves, and salt.
To avoid breaking open the beans, cook on very low heat; do not let boil.
Ingredients:
300 gr salmon, well cleaned and with all bones removed
10 gr pink pepper
10 gr sesame oil
50 gr mixed salad greens
Salt and pepper to taste
Extravirgin olive oil
Juice of one half lemon
1 tsp mustard (mild)
Procedure:
Slice the salmon, but not too thin, salt and pepper, add the olive oil, mustard, and sesame seeds, and lastly the lemon juice. Shape into a ball and place on a serving dish along with the salad greens.
Pork shanks with braised radicchio:
Ingredients:
2 pork shanks, 300 gr each
Salt and pepper as needed
1 glass white wine
Sage and rosemary
For the radicchio:
2 Treviso-style radicchios
1 glass red wine
Salt and pepper as needed
Procedure:
Salt and pepper the shanks, lay them in a baking dish, cut holes and insert a mixture of sage and rosemary, then put in the over at 180oC; when well browned, infuse with white wine and finish baking.
Cut the radicchios lengthwise, salt and pepper, rub on olive oil, then cook in an anti-stick frypan. When dark purple, infuse with red wine, and cook until the wine is completely gone.
Ingredients:
150 gr cannellini beans
1 small onion
1 carrot
1 stalk celery
1 sprig sage
1 clove garlic
Salt and pepper as needed
Olive oil
1 tsp tomato paste
Procedure:
Cook the beans in plenty of salted water, then add the sage, garlic, and a little olive oil. Meanwhile, finely chop the carrot, celery, and onion and sauté them. When the beans are cooked, add them with a bit of the cooking liquid to the soffrit, cook together for 10 minutes or so, then add the tomato paste, continue cooking, adding salt and pepper to taste.
When cooked, mix with electric whisk, then add desired pasta.
Pork Loin with Black Truffle
Ingredients:
600gr clean pork loin
100gr butter
flour
2 glasses white wine
60 gr Marzolino (black) truffle
150gr cream or whipping cream
Procedure:
Cut the loin into uniform medallions so that each diner will have two. Flour well and brown over high heat
in melted butter. Add the white wine and let reduce. Add 20 grams of thinly-sliced black truffle and cook
for a further 3-4 minutes, adding the cream. Make sure that the pork is not cooked too long, and that it
is still pink inside. Lay the slices on the serving platter, pour cooking juices on top and thin slices
of the remaining 40 gr black truffle.
Ingredients for 4:
4 sea bass of 400 grams each
2 medium potatoes
4 small fresh onions
150gr Pachino-type small tomatoes
100gr black olives
2 cloves garlic
1 bunch parsley
1 small red pepper
1 glass white wine
200ml vegetable broth
Procedure:
Filet the bass, removing the dorsal and ventral bones, lightly salt and pepper each half. Meanwhile, peel and cube the potatoes, julienne the onions, peel the garlic, and chop the parsley. Place on
the bottom of a baking dish the onions and potatoes; unite the fish halves and place on top; mix together and add all the other ingredients, including the wine and the broth. Bake with cover partially open at 165oC with the cooking thermometre set at 67oC. Serve hot in its sauce and vegetables.
Ingredients:
800gr cleaned and filleted tuna in 200gr slices
Salt and pepper
Olive oil
Procedure:
Grill the filets in a hot non-stick fry pan (alternatively a hot grill over coals), making sure to cook them
quickly for 3 minutes the side, adding a few drops of balsamic vinegar before turning them. Place on a platter, cut lengthwise, keeping the original shape. Place on a hot serving platter, salt and pepper, drizzle with a little Laudemio extravirgin olive oil.
Ingredients:
400gr spaghetti
100gr clarified butter
100gr pork pancetta
50gr grated aged pecorino
50gr grated Parmigiano
salt and pepper to taste
Procedure:
Cook the spaghetti in plenty of salted water. Meantime, cut the pancetta into very thin strips and delicately brown in a frypan with butter. Drain the pasta while it is still al dente and continue its cooking by sautéing in the frypan, adding the pecorino and Parmigiano, until it is appealingly creamy. Plate and garnish with a nice generous dusting of pepper.