BRESAOLA WITH BORLOTTI BEANS AND BALSAMIC ONIONS
Combine salt, black pepper, rosemary, thyme and olive oil. Rub the bresaola with this mixture and leave it to rest in the fridge for a few hours.
Gently stir borlotti beans and thin slices of onions with olive oil, garlic, red pepper and balsamic vinegar until well mixed and set aside for an hour
Combine the bresaola and the beans and add some balsamic onions. Now enjoy
GRILLED SMOKED SCAMORZA
Pre-heat your grill. Slice the samorza in thick rounds, brush both side with extra verin olive oil. Put the cheese on the grill. It has to be lightly browned and melted on the outside. You can combine the cheese with grilled sausages and mixed grilled vegetable
FARFALLE WITH MUSHROOM AND TOMATO SAUCE
Cook sausages in a pan with a touch of olive oil. In another pan. Do the same with porcini mushroon
Separately cook also tomato sauce with olive oil, salt and pepper, keep stiriing till the juices have evaporated. Now you can stir sausages, mushroom into tomato sauce and cook for 10 minutes, then add basil, parsley and season with salt and pepper.
Cook pasta “al dente”
BAKED SPINACK LASAGNE
Lasagne is the most famous and savory of all Italian baked dishes. Today it is made all over Italy, but the rich, complex version typical of the region of Emilia-Romagna, and especially of Bologna, has become emblematic of the dish.
You can have meat lasagne or vegetarian ones. Here an example of lasagne you can create with spinach slowly cooked with garlic and mixed wih parmesan cheese, pecorino and smoked ricotta. Create layers of pasta and your mixture, make as tall as you like and bake it…
SPAGHETTI WITH EGGS AND PANCETTA – spaghetti alla Carbonara
Apparently Italians named it for the “carbonara”, the charcoal maker’s wife.
Heat oil over medium-high heat. Add pancetta and fry until crisp and golden. Set aside
Beat eggs with a forks adding salt and black pepper. Set aside
Stir togetherat low heat pancetta and eggs with a touch of olive oil and a spoon of parmigiano and one of pecorino romano.
Cook spaghetti al dente, add the mixture and put on top more parmigiano and pecorino
FUSILLI AL PESTO
Cook pasta al dente. Use our pesto and add on top fresh pine nuts and a touch of extra vergin olive oil
ORECCHIETTE WITH BROCCOLI (any kind you like)
Place broccoli in a deep saucepan and cover with cold salted water. Bring to a simmer over high heat. When bubbles appear, remove from heat. Drain, plunge broccoli into ice water, drain again, pat dry and set aside
Cook orecchiette in salted water until tender but firm
Meanwhile heat oil in a large pan and saute’ garlic until golden, add broccoli, salt and pepper and cook all together.Add pasta , mix well and then remove from heat
POLENTA
Though rice and pasta are appreciated in Friuli, polenta is the basic starch. It is a simple food that matches really well with handmade ragu’, mushroom cooked with garlic and parley, and melted strong cheese as parmigiano, pecorino or gorgonzola. Polenta is very good during cold season
TWICE-COOKED TUSCAN BREAD SOUP – Ribollita
This is one of Tuscany’s most famous bean dishes. Freshly made, it is a hearty but brothy soup, when reheated the next day, it becomes a deeply flavorful, almost porridgy stew.
Cook beans until very soft like a puree’
Cook slowly in another pan with olive oil carrtos, celery, potatoes, cabbage, add tomatoes pepper and salt.
Add beans with vegetable, eberything needs to be soft. Add bread, stir gently and cook until bread begins to soften. Final touch: extar vergin olive oil.The next day heat the leftover soup in the oven, uncovered, stirring occasionally. For the last 30 minutes don’t stir, let the soup brown lightly.
CHICKPEAS,CARROTS, PECORINO SARDO AND ASIAGO
Cook chickpeas slowly in lemon juice and olive oil till they are very tender. Cook carrots in the oven with freh parsley. When vegetable are ready, break pecorino sardo in small chunks as well as asiago and then drizzle cold extra vergin olive oil black pepper and a touch of fresh chilli
ROMAN ARTICHOKES, GRILLED AUBERGINES AND SMOKED RICOTTA
Use our Roman artichokes cooked in garlic and fresh mint and our grilled aubergine with fresh parsley, add smoked fresh ricoota and extra vergine olive oil, black pepper and big green olives
BABY SPINACH, FENNEL AND BUFFALO MOZZARELLA
Slice very thin slices of fresh, tender fennel and add them to the baby spinach leaves. Slice the buffalo mozzarella and add sunblushed tomatoes, sesame seeds and toasted sunflower seeds. Lots of extra vergin oilve oil and balsamic vinegar
BURRATA AND RATATOUILLE
Cook aubergines, carrots, fennel, potatoes, green peas, green beans, red peppers, very thin slices of onions in olive oil with black pepper and chilli. Cook them slowly till they become soft and start melting. Let them rest outside he fridge till they are slighty room temperature. Add burrata and fresh extra vergine oilve oil
FLORENTINE-STYLE BEANS
Use Borlotti beans. Cook bean just to soften them.
Cut smoked pancetta in small cubes, add extra vergin oilve oil, italian tomatoes, cloves garlic, salt, freshly ground pepper and fresh sage. Cover the beans with this mixtureand some water; cover everything, bake until beans have absorbed all the liquid and are tender
ASPARAGUS WITH FRIED EGGS AND PARMIGIANO
The use of butter instead of olive oil with asparagus defines this simple, calssic preparation as Milanese in style.
Cook asparagus until just soft, meanwhile melt butter over a medium heat. Crack eggs into pan and season with salt. Fry until egg whites are set and yolks are runny. At thi point add asparagus and thin slices of parmigiano. A touch of black pepper
FENNELS, CAULIFLOWERS AND BROCCOLI WITH BUTTER AND PARMIGIANO-REGGIANO
Cook in water the vegetable to soften themthen cook them at medium heat in butter, salt and freshly ground blck pepper. When they are enough tender, transfer everything in a oven pan, cover the vegetable with freshly grated parmigiano-reggiano and leave in the oven till your vegetableand cheese are golden
SPINACH, MUSHROOMS WITH PROVOLONE AND FONTINA
Cook spinach in lemon juice and garlic. Cook mushrooms in garlic. Put them together with smoked grilled provolone and thin slices of fontina
BUCATINI WITH PARMA HAM, ROCKET AND PARMIGIANO
Put extra vergin olive oil, lemon zest, garlic, black pepper and fresh chilli in a pan at medium heat. Cook for a minute
Separately, in another pan, put a touch of olive oil to to make the Parma ham slightly crisp.
Add bucatini al dente to your mixture and springle with fresh rocket and thin slices of parmigiano
