Ingredients (double the doses to serve 2 people):
In a bowl, mix the flour with the water. Use your hands and mix until the water is all absorbed, then add the oil. Start kneading the dough, first in the bowl, then on your counter. Continue until soft and smooth, then cover it and let it rest for about 30 minutes.
Cut the spicy sausage in thin slices and finally in small cubes. Add 2 spoons of oil to a pan, then add the ginger and the thyme. Fry for about 3 minutes, then remove them and add the spicy sausage. Cook on medium heat for about 10 minutes, stirring continuously. Cut the chives and add it to it. Mix and set aside.
Use a blender to make the sun dried tomato cream. Mix the tomatoes, 2 or 3 spoons of olive oil, the egg white and some black pepper. Blend it until smooth and creamy. Add it to the spicy sausage and mix well.
When the pasta dough is ready, roll it out to a thickness of 2 mm. You can either do it by hand or use a pasta machine. Cut squares out of it. Add a teaspoon of the spicy sausage mix to each square and then fold them into cappelletti.
In a pan melt a spoon of butter and add some fresh thyme. When all the parts are ready, pour the flavoured butter on top of the cappelletti. Enjoy!
Ingredients:
To prepare the batter, mix first the flours with the baking powder and the salt. Add the sugar and the milk. Finally the ‘Salted caramel and peanuts’. Use a whisk to get a nice and smooth batter. Cover and let it rest in the fridge for half an hour.
Warm up a non-stick pan (or brush some oil on it) and pour 2 spoons of the pancake batter. Cook every pancake until you see bubbles forming all over the surface and then flip it and cook the other side. Continue until the batter is finished.
Top the pancakes with your favourite fruit and some extra ‘Salted caramel and peanuts’. Enjoy!
]]>Ingredients:
Chop the cookies in very small pieces. Melt the butter and mix it with the cookies. Divide the mix into three little pots, cover and refrigerate it for 30 minutes.
In the meantime, soak the gelatine in cold water for 10 to 15 minutes. Add the cream to a pot, add some fresh rosemary and some lemon peel and bring it to a boil. Switch off the heat, squeeze the gelatine to get rid of the water and add it to the cream. Mix to let the gelatine melt. Pour the cream into the three pots with the cookies bottom. Cover and refrigerate for about two hours (or until the cream is not liquid anymore). In the meantime, prepare the blueberry jam. Add the blueberries to a pot, together with some lemon peel and the juice of half a lemon. Cook on medium heat for about 15 minutes and then let it cool down.
When all the parts are ready, take out the panna cotta from the fridge and add the blueberry topping. Finally, enjoy it!
Ingredients:
Start preparing the fresh stock. Cut 1 stalk of lemongrass in pieces and add it to a pot. Add 1 teaspoon of ‘Sea salt with 4 peppers’ and some lemon peel. Add half a liter of water and bring it to a boil. Once boiling, cover the pot with a lid and turn down the heat to a minimum to keep warm.
In the meantime, chop some fresh dill, chop the peanuts in smaller chunks and grate the parmesan cheese.
Warm up a pan and add a spoon of olive oil together with some fresh dill. Add the risotto rice and stir. Let it toast for a couple of minutes and then start adding the stock ladle by ladle. Add new stock only once the previous is absorbed by the rice. Continue until the rice is cooked. Switch off the heat, add the Parmesan cheese and the butter and mix them in to get a creamy consistency. Finally add the chopped dill. Transfer the risotto to a serving plate, add the chopped peanuts and the licorice oil. Enjoy it!
Ingredients:
Instructions:
In a bowl mix the flour and the cold butter using your hands. Add a pinch of salt and the water. Start kneading the dough, first in the bowl and then on your counter. When it looks homogeneous, wrap it in cling film and let it rest in the fridge for 30 minutes.
In the meantime, cut the slice of guanciale in small cubes. Warm up a pan and fry the guanciale. Then remove the guanciale and add the beans, cook them in the fat of the meat for just a couple of minutes.
Use a hand blender to make the arugula cream. Mix all the ingredients: arugula, yoghurt, salt and oil. Blend until smooth.
When the dough is ready, take it out of the fridge and roll it out to a thickness of 2 mm. Cut 4 circles out of it and place them in a muffin tray. Bake for 25 minutes at 180 degrees.
When the tartelettes are ready, add some of the arugula cream, the white beans, the guanciale and some extra arugula cream. Finally, enjoy!
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Instructions:
Cut the two carrots in half for the length. Season them with salt, pepper, olive oil and fresh oregano. Wrap them in aluminium foil and bake them in the oven for 30 minutes at 200C.
In the meantime, prepare the crumble. Chop the hazelnut, the bread and the olives. Soak the raisins in warm water. Warm up a pan and add some olive oil. Add the bread and cook it on medium heat until crunchy. Add the hazelnuts and cook for another 2 minutes. Drain the raisins and add them to the mix together with the chopped olives. Mix to get all the flavours together.
Once the carrots are ready, let them cool down for 5 minutes and then compose your dish. Add the cottage cheese on top of each carrot half, then top it with the crumble. Finally add some fresh oregano, salt and pepper to your liking and olive oil. Enjoy!
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INGREDIENTS
INSTRUCTIONS
Ingredients:
Cut the cheese in small pieces and melt it together with the oat cream in a bain marie.
In the meantime, cut the pork fillet in cubes and sear it in a pan on high heat. Add some salt, sear the cubes on every side, then lower the heat and cook for about 5 minutes (the time will depend on how big the pieces are).
In a small bowl, mix together the honey, the mustard and the lemon jam. Use this mix to brush the pork cubes. Slice the spring onion and cut the dried apricot in smaller pieces.
When all the parts are ready, compose your dish. Spread some cheese cream on the plate, add the pork, the dried apricots and the spring onions. Enjoy!
Ingredients:
- Good and fresh bread
- 150 gr oyster mushrooms
- 1 garlic clove
- Fresh parsley, finely chopped
- Spring onion
- ‘Parmigiano Reggiano and white truffle spread’
- Olive oil and salt
Cut the bread in slices.
Warm up a pan with a spoon of olive oil, add the garlic and cook it for a couple of minutes. In the meantime, slice the mushrooms and then add them to the pan. Cook them on high heat for about 10 minutes, or until they are nice and crispy. At the end, add the parsley and stir.
Slice the spring onion.
When all your ingredients are ready, start composing your crostini. Spread a generous amount of ‘Parmigiano Reggiano and white truffle spread’ on the bread. Add the mushrooms, the spring onions and finally some fresh olive oil. Enjoy!
Ingredients:
Cut the pumpkin in half, clean it from the seeds and cook it in the oven at 200 degrees until the pulp is soft (about 30 min, but it depends on the type of pumpkin)
When read, let it cool down for 5 minutes and then remove the skin. Weigh the right amount of pulp and try to get rid of the extra water coming from it. Blend it together with the water in order to get a nice and smooth cream.
In a large bowl, add the flour and the yeast, then add the pump and start mixing. When most of the flour has been incorporated in the liquids, add the salt and the oil. Mix in the bowl until incorporated, then transfer the dough on the counter and continue kneading it. Use some extra olive oil on your hands to avoid sticking. Make a ball of the dough and put it in a container (previously brushed with oil, to avoid striking). Close the container and let the dough rise for about 2 hours.
When the dough has doubled in size, Let it fall from the container to a tray (round, 28 cm diameter - previously brushed with oil or covered with parchment paper). Use your hands to spread the dough throughout the whole tray, cover the tray with a cloth and let the focaccia rise for another 30 minutes at room temperature.
When ready, use your fingers and press on the surface making the typical focaccia holes. Then sprinkle some good salt and finally some smoked extra virgin olive oil.
Bake for 20 minutes at 220 degrees, then remove from the tray and bake for another 5 minutes to be sure that the bottom is properly cooked. Let it cool down for 15 minutes and then enjoy!
Ingredients:
In a big bowl, mix the flours and the yeast. Add the egg and incorporate it with a fork. Add the milk slowly and start kneading your dough. Add the sugar and the salt and keep kneading. When all the dry ingredients are incorporated, add the butter a few pieces at the time and continue kneading. It will take a while until the butter is well incorporated. Knead the dough until it looks nice and smooth. You can add a bit of flour if it’s too sticky. Make a ball out of the dough and put it back into the bowl, covered with cling film. Let it rise until it doubles in volume (about 2,5h). Sprinkle a lot of flour on the counter, place the dough on it and add some extra flour on top. Use a rolling pin to roll out the dough to a thickness of 3 mm. Make a rectangle and then add the Chocolate and orange cream. Spread it over the whole dough and then roll the dough over itself making a long and tight log. Use a sharp knife to cut the log into pieces of 3 cm. You will get about 20 pieces. Place the rolls into a muffin tray and cover them again with cling film. Let them rise for another 30 minutes. Brush them with some warm milk and then bake them for 25 minutes at 180 degrees (no fan). Let them cool down for 15 minutes, remove them from the mold and enjoy them warm!
Ingredients:
Cut the guanciale in small cubes and fry it on a pan with no added oil for about 4 minutes. Remove the guanciale from the pan and cook the leek in the fat of the meat. Cook on high heat for about 5 minutes, then add half a glass of water, lower the heat and cover the pan with a lid. Cook for another 10 minutes. Transfer the leek in a tall container together with 4 or 5 leaves of fresh basil, some salt and pepper and a spoon of olive oil. Blend everything together until you get a nice and smooth cream. If it doesn’t get smooth add some cooking water of the pasta.
Cook the pasta for the amount of minutes written on the bag. When all the ingredients are ready, warm up the pan again. Add the leek cream and the pasta and mix. Finally add the guanciale and some fresh basil. Enjoy!
Ingredients:
To make the crumble, combine first the flour, the sugar, the salt and the lemon zest. Then add the cold butter cut in cubes. Use your hands to incorporate the butter into the dry ingredients. Leave it in the bowl, covered with cling film and let it rest in the fridge for 20 minutes.
In the meantime, take care of the peches. Slice them and add them to a large pan. Add the sugar, the lemon zest, the fresh rosemary and the cinnamon. Stir and cook for about 10 minutes.
After 20 minutes, take out the crumble from the fridge and add the modica chocolate previously cut in small pieces
Divide the cooked peaches into 4 small little cups, cover with the chocolate crumble and finally bake for 20 minutes at 180 degrees. Let your little crumbles cool down for half an hour and then enjoy!
Ingredients:
To make the pasta dough use a bowl and mix all the ingredients. When the liquids are absorbed, knead the dough on the counter until nice and smooth. Wrap it in cling film and let it rest in the fridge for 30 minutes.
In the meantime, clean the pumpkin and cut it in small cubes. Clean the leek and cut it in small pieces. Add some olive oil to a large pan and cook the leek for about 5 minutes on medium heat. Then, higher the heat and add the pumpkin. Add some orange zest, season with salt and pepper to your liking and cook for not more than 15 minutes, while stirring once in a while (you want the pumpkin cubes to stay crunchy and not soft). Let it cool down and then add the almond pesto and mix well.
After 30 minutes in the fridge the pasta dough is ready to be rolled out. You can use a pasta machine or a rolling pin. Work the dough until you get to a thickness of about 2 mm.
Then use a pasta cutter (I used a round one) to cut pieces out of it. Add a teaspoon of the pumpkin mix to half of them and then cover them with the other half. You can use a bit of cold water to wet the edges of the rounds so that they stick better to each other.
Fill a pot with water and bring it to a boil. In the meantime, use a large pan to melt a spoon of butter. Add some fresh sage to it and let it cook for about 5 minutes. When the water boils, add the pasta to it and cook it until it all comes up to the surface (that’s the sign that tells you that it’s ready!). Drain the pasta and add it to the pan with butter and sage. Stir a little bit to get all the flavours and then plate your dish. Enjoy!
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Ingredients:
In a first bowl, mix the flour, the baking powder and the salt. In a second bowl, place the butter, the peanut butter and the sugars. Beat the ingredients together with an electric mixer until creamy and fluffy. Then add the vanilla and the eggs, one at the time, and keep mixing until homogeneous. Finally, add the flour mix and mix gently till fully incorporated.
Prepare a baking tray and cover it with baking paper. Add the batter and even it up using a spoon. Make holes in it using a small spoon and fill them with the cherry jam. Finally sprinkle the salted peanuts on top. Bake at 180 degrees for about 25 minutes. Let it cool down and enjoy!
Ingredients:
Clean the cauliflower and cut it in slices 1/2 cm thick. Chop the parsley and the garlic. Mix them in a bowl together with 3 spoons of olive oil and 1 teaspoon of paprika powder. Brush the cauliflower slices with the mixture and bake them in the oven for about 20 minutes, turn them after 10 minutes.
In the meantime, use a small pot to cook the rice. When it's almost ready add some chopped parsley and black sesame seeds, season with salt and pepper to your liking. Use another pot to warm up the ‘Salsa mediterranea’.
Ingredients:
- 150 gr cherry tomatoes
- 10 sun dried tomatoes
- Basil
- Olive oil, salt and pepper
- 1 small zucchini
- 1 teaspoon of vinegar
- 3 garlic cloves, thinly sliced
- Sunflower oil
Start from the zucchini by cutting it in thin slices (about 3 mm). In a small bowl, mix 2 spoons of olive oil, the vinegar, 2 garlic cloves and some fresh basil. Fry the zucchini in sunflower oil and, when still hot, add them to the marination. Mix well in order to let them absorb all the flavors. After 5/10 minutes, remove them from the marination.
In the meantime, prepare the tomato cream. Blend the cherry tomatoes, the sun-dried tomatoes, 1 garlic clove and a few basil leaves together with 3 spoons of olive oil, some salt and pepper. Blend it until smooth and creamy. Add some cooking water from the pasta if the cream is too thick.
In a large pot bring some water to boil, then add the spaghetti. Cook them for 13 minutes, then drain them and add them to a clean bowl. Add the cream, some extra cooking water and finally the fried zucchini. Enjoy!
]]>Ingredients
Use a large pan to melt 1 spoon of butter, add the garlic, a teaspoon of sea salt with 4 peppers and some fresh rosemary. When all the butter is melted, add another spoon of butter and higher the heat. Finally add the prawns and cook them on each side. When ready, take them out of the pan. Add a spoon of rhum to the pan and let it evaporate. Then add the cream and cook it for 2 minutes. When it starts boiling, lower the heat and add a teaspoon of maizena. Use a whisk to make sure that all the powder is dissolved into the liquid. Finally use a sieve to filter the sauce.
While cooking the prawns, use a small pot to cook the buckwheat. Cut the shallots in small cubes and add them to the pot together with a spoon of olive oil. Cook for 5 minutes on medium heat and then add the buckwheat. Let it toast for a minute and then start adding hot water slowly, in the same way as cooking risotto. When the buckwheat is cooked, you are ready to compose your dish.
Divide the buckwheat into 2 plates. Add the prawns and the creamy sauce on top. Enjoy!
Ingredients:
- 250 gr oat cream (panna)
- 40 gr sugar
- 3 gr gelatine
- 4/6 coconut pralines, cut in small pieces
- 1 spoon of honey
- 1 spoon of mixed seeds (flax seeds, chia seeds, sesame seeds)
- Fresh raspberry
In a small bowl, mix the coconut pralines with the honey and the seeds. Then divide the mix over 4 serving glasses. Use a spoon to press the mix down and then leave it in the fridge for about 20 minutes. In the meantime, make the panna cotta. Soak the gelatine in cold water for about 10 minutes. Use a small pot to warm up the cream and the sugar, mix to be sure that the sugar is completely dissolved. Squeeze the gelatine to get rid of the water and add it to the warm cream, mix to have it completely dissolved. Pour the cream into the glasses, cover them and leave them in the fridge for about 4 hours or until the cream is not liquid anymore. When ready, take it out of the fridge, add the fresh raspberry, some extra seedson
Ingredients:
Use a bowl to mix the flour and the cold butter. Use the tips of your fingers to incorporate the butter in the flour, mix until it looks homogeneous. Add the cold water and keep mixing. When the water is incorporated, transfer the dough to the counter and quickly knead it until it looks smooth (as short as possible). Wrap the dough in cling film and let it rest in the fridge for about 20 minutes.
In the meantime, prepare the filling. Add 2 spoons of olive oil to a pan together with the clove of garlic. When gold, remove it from the pan and add the leek, previously thinly sliced. Cook on high heat for two minutes, then add 2 spoons of water and cook until the water is all absorbed (about 5 minutes). Add the parsley and mix. Cut the blue cheese in small pieces.
When the dough has rested, take it out from the fridge and roll it out to a thickness of 3 mm. Lay it on a small pie mold, previously brushed with oil (to avoid the quiche to stick). Add the leek and the blue cheese. Whisk the yolk with the milk and add it to the filling. Bake for about 30 minutes or until the crust look golden and the filling is not liquid at all. Let it cool down for 15 minutes, remove it from the mold and enjoy it!
]]>Ingredients:
- 3 eggs
- 5 spinach leaves
- Half salsiccia fresca Tornillo
- 50 gr wholegrain flour
- 20 gr water
- A pinch of salt
- 1 spoon of Parmesan cheese
- 4 green olives, halved
- Spring onion
- 1 sweet potatoes, cut in cubes
- 3 spoon of coconut milk
To make the sweet potato sauce, bake the sweet potato until soft. Then add the milk, season with salt and pepper and blend it until nice and smooth. Keep aside.
Beat the 3 eggs, chop thinly the spinach and add them to the eggs. Add a pinch of salt and put the mixture in a small bowl (oven safe). Bake until the eggs are cooked all the way through.
In the meantime, cut the sausage in smaller pieces and bake it quickly on a pan.
For the cracker, mix all the necessary ingredients (flour, water, Parmesan cheese and salt) and use your hands to knead the dough. Let it rest for 15 minutes in the fridge and then use a rolling pin to roll it out to a thickness of 2 mm. Use a cutter to get a nice round shape and bake it at 180 degrees for 10 minutes.
Finally, chop the spring onions and compose your dish. Lay a couple of spoons of sweet potato sauce on your plate, add the frittata, the sausage on top, the greens and the cracker on the side. Enjoy!
Ingredients:
Start preparing the tomato sauce. Slice the leek and chop the garlic and the ginger. Cook them in a pot with two spoons of olive oil and 2 spoons of water. Add the bay leaves and the spices. Keep the heat on medium and stir continuously. Finally, add the tomatoes and use a fork to break them in smaller pieces. Stir well and cook on high heat for 5 minutes, then lower the heat, cover with a lid and cook for another half an hour. Season with salt and pepper to your liking. When ready, use a blender to make your sauce nice and smooth.
Use a pot to bring 2 liters of water to a boil. Add a spoon of salt and stir. Add the pasta and cook for about 6 to 8 minutes.
In the meantime, roast the cherry tomatoes in the oven. Season them with salt, pepper and olive oil and cook them at 250 degrees for 15 minutes. Finally, melt the butter in a pan, add the sage and cook for a minute. Add the broad beans and cook them on high heat for 5 minutes.
When all the ingredients are ready, plate your dish. Add the tomato sauce on your plate, the pasta on top, the broad beans, the roasted cherry tomatoes and top with the melted butter left. Enjoy!
Ingredients:
In a bowl whisk the milk together with the egg and the ras el hanout until combined. Use a large pan and melt 2 spoons of butter in it. Dip the two slices of brioche bread in the batter and lay them in the pan. Keep the heat on medium and cook for about 4 or 5 minutes per side, checking that the brioche is not getting too dark. You aim for a nice and gold crust on both sides. When ready, place the two slices of brioche on a plate and add your favorite topping. I chose apricot jam combined with fresh blueberries and coconut shavings . Enjoy!
Ingredients:
- 1 slice of good bread
- 3 slices of Provola delle Madonie
- 4 or 5 salami slices
- 10 green asparagus heads
- 1/4 of a small zucchini
- 1 teaspoon of capers
- 1 spoon of apple cider
- Olive oil, salt and pepper
Slightly toast your bread, add the sliced Provola on top and place it in the oven at 180 C until the cheese is melted. In the meantime, boil some water in a small pot. Cook the asparagus heads for 2 minutes. Separate the green part of the zucchini for the white part. Use only the green part: slice it thinly or make cubes out of it. Warm up two spoons of olive oil in a pan, add the caper and the zucchini. Keep the heat high and keep mixing. When the zucchini starts to look darker, add the cider and cook for another 2 minutes.
When all the parts are ready, compose your crostino. Add the salami on top of the melted Provola, then the vegetables and some fresh olive oil and pepper.
Enjoy!
Ingredients:
First prepare the muffin butter. Start mixing the egg, the oil, the milk and the yogurt in a bowl, using a whisk. Then add the flour, the baking powder and the sugar. Finally add the raspberry and use a spatula to gently mix them in.
Then prepare the liquorice crumble. In a small bowl, mix the flour, the sugar and the liquorice olive oil using a spoon. You will get a crumbly and sticky paste.
Fill up six muffin molds with butter and top them with the crumble.
Bake the muffins at 180 degrees, no fan, for about 25 to 30 minutes. Let them cool down for half an hour, remove them from the molds and enjoy them!
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