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Ingredients

100/150 gr. mascarpone
a handful of capers
5 / 6 anchovy fillets, or a little '
anchovy paste 1 small baguette





Preparation Drain the capers and chop the anchovies together, add the chopped mascarpone incorporating good .
Spread the mixture on baguette cut into slices and bake in preheated oven for a couple of minutes.
Serve hot.

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vegetables and cheese Cavatelli with Marsala


INGRDIENTS (serves 4)

400 of cavatelli (or other fresh pasta)

1 carrot 1 zucchini ½ medium onion


50 gr fresh cheese 2 tablespoons extra virgin olive oil
salt pepper





Preparation

Cut into pieces the carrot and zucchini, sliced \u200b\u200bonion. Put water on the fire for cavatelli that salerete to a boil. Pour the pasta while cooking, saute onion in oil, then add the vegetables. After a minute of browning, add salt, soak with a tablespoon of water and continue cooking. Grate the cheese into strips using the large holes on grater. Drain the pasta, toss quickly with vegetables for a couple of minutes, then season with pecorino cheese and a generous grinding of black pepper.

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Ingredients (serves 4)

800 g pork loin (or cup) 5 tablespoons Marsala


1 cup white wine 2 bay leaves 3 cloves

20 g
butter soup (with meat or vegetables)
1 tablespoon potato starch (or cornstarch), salt and pepper








Preparation Brown the pork in the butter in a non-stick pan until a golden crust to form.
Sprinkle the roast with the Marsala and allow to evaporate.
Combine the spices, cover the pan and cook over low heat for about 20 minutes.
Add the white wine and a ladle of hot broth and cook, still in pan, uncovered, for 40-45 minutes.
Once the cooking and let cool in the meantime, dissolve the starch in the gravy and thicken up the sauce to accompany meat.
Once cooled cut into slices and cover with the sauce.
Excellent served with roast potatoes.

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Roasted Green Beans with bacon




Ingredients 800 g green beans 150 gr bacon
gentle breeze

parsley 50 g butter ½ cup of broth

Sale





Preparation Peel the beans, wash them, boil them in salted boiling water until al dente and drain. Cut the bacon slices, put it in a pan and sauté, then add the beans, pour the broth and finish cooking over medium heat and covered container. Before removing from heat, add butter and chopped parsley.

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Strawberries Ubriache


Ingredients (4-5 servings)

600 grams of strawberries, not too ripe
3-4 tablespoons of red wine, not sweet
1 teaspoon balsamic vinegar 2 tablespoons
sugar







Preparation Clean and slice strawberries.
Add ingredients and mix well.
Refrigerate for at least 3-4 hours (better to keep them in "a soak overnight).
This salad is also great for topping ice cream, yogurt cups with whipped cream.
light version: instead of sugar, dissolve in a 2-3 tsp hot water tablets of saccharin or aspartame.

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Pizzelle tomato and mozzarella Pasta with peppers




Ingredients 500 gr.
of pizza dough 500 gr.
a tomato mozzarella
2 cloves garlic, Basil

Oil for frying oil

Sale




Preparation

Let the dough rise for an 'hour, until it becomes soft and high, in the meantime in a saucepan combine the tomatoes cut in half along with garlic, basil, salt and a drop 'oil. Cover and cook for 15 minutes.
Divide the dough into balls and roll with many hands to make pizza about 8 cm. You can also use a rolling pin if it is easier.
pizzelle Fry in hot oil for about a minute until they begin to swell and darken. Drain on paper towels and then garnish each Pizzella, who in the meantime will be a little ' sgonfiata, con una cucchiaiata di sugo di pomodoro, qualche dadino di mozzarella e un po’ di basilico.

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Ingredienti

500g di pasta grossa
1 fetta di prosciutto cotto (o speck) tagliato spesso
1 cipolla
olio extravergine di oliva
burro
4 peperoni rossi belli tosti
salsa di pomodoro
1 confezione di panna da cucina
grana grattugiato
basilico fresco
peperoncino
brandy




Preparazione

In una padella grande fare un soffritto di cipolla in olio e burro, aggiungere anche il peperoncino, poi il prosciutto a listarelle e rosolare. Sfumare col brandy e infine aggiungere i peperoni tagliati a listarelle.
Far insaporire bene quindi allungare con la salsa di pomodoro, unire il basilico a foglie o tritato e cuocere coperto e al minimo per 40 minuti circa.
A fine cottura aggiungere la panna e il parmigiano, dare una bella mescolata a questa crema e spadellarci la pasta al dente.

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Ingredienti

12 fettine di lonza (oppure vitello) da circa 50 gr l'una
100 gr di pancetta a dadini
24 fette di pancetta tesa affumicata
150 gr di salsiccia luganiga
30 foglie di salvia
70 gr di burro 7
pepe macinato q.b.
2 – 3 rametti di rosmarino
½ bicchiere vino bianco




Preparazione

Tagliate la salsiccia in 16 pezzetti di uguale dimensione. Battete le fettine di carne e tagliatele a metà (cercate di ottenere delle strisce della larghezza di circa 6-8 cm), ponendo su ogni fetta ottenuta una foglia di salvia e 3-4 cubetti di pancetta: avvolgete le fettine di carne in modo da formare un involtino ( dovrete prepararne 24).
Arrotolate su ogni involtino una fetta di pancetta affumicata . Infilzate l’involtino così ottenuto su di uno spiedino di legno, infilzate poi un pezzetto di salsiccia, un altro involtino , un pezzo di salsiccia e terminate con un involtino. Preparate, procedendo in questo modo, 8 spiedini. In un tegame piuttosto largo, ponete a fondere il burro unitamente a 4 - 5 foglie di salvia e ai rametti di rosmarino.
Aggiungete gli spiedini e fateli rosolare a fuoco dolce su entrambi i lati; quando saranno belli rossi, aggiungete il pepe macinato e spruzzateli con il vino bianco. Fate cuocere gli uccelletti scappati per circa 20 minuti totali, aggiungendo, se necessario, un poco di acqua calda o brodo bollente. Verso fine cottura aggiustate di sale e servite immediatamente accompagnando gli uccelletti scappati con della tradizionale polenta fumante oppure con del purè di patate.

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Fried Artichokes


Ingredienti

8 carciofi
50 gr. di farina
1 cucchiaino di lievito in polvere
1 cucchiaio di prezzemolo tritato
2 uova
1 cucchiaino di senape in polvere
Sale
Olio di semi per friggere



Preparazione

Pulite i carciofi eliminando le foglie più dure e mantenendo solo il cuore: eliminate il gambo lasciandone solo un paio di cm attaccati al carciofo, poi dividete ogni carciofo in 8 parti.
Dopo aver pulito i carciofi, preparate la pastella: in una ciotola capiente mettete le uova, aggiungete la farina, la senape e il sale.
Con l’aiuto di uno sbattitore o mixer, realizzate una pastella aggiungendo durante la preparazione anche il cucchiaio di olio e il cucchiaino di lievito; se la pastella dovesse risultare troppo densa, unitevi 1 o 2 cucchiai di acqua tiepida (viceversa, aggiungete poca farina).
Put the artichokes in the bowl and let it soak for a few good minutes, then add the chopped parsley and then mix well.
Meanwhile, heat the oil in which to dive one by one the various segments of artichokes, making sure they do not stick to each other; rigirateli on themselves sometimes, in order to dorarli over the entire surface.
Depending on the size of the artichoke, within 5 / 7 minutes will be ready, so remove them from the oil and put them to drain on absorbent paper towels; still serve hot, sprinkling them with a pinch of salt if necessary.


Council

If you do not have time or desire to clean the artichokes, You can get the frozen artichoke hearts, already cleaned and ready for use and preparation if you want a taste more flavorful and intense, you can substitute a teaspoon of mustard powder with one or two tablespoons of mustard cream, choosing one that you like more.

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mustard tart peaches and amaretti




Ingredients 1 package of puff pastry
70 g 400 g amaretti

peach jam 400 grams of canned peaches (about 8 half)

1 egg Powdered sugar



Preparation


Roll out the pastry on a baking pan keeping a little aside that will serve to implement the classical decoration grid, and then with the tines of a fork, prick the bottom of the tart.
Spread 100 g of peach jam. Also discharge the crushed amaretti biscuits and sprinkle around the bottom. Prepare
hours peaches in syrup: Drain the peaches and drain them just inside a colander until it will have lost all their water, if necessary, dry with a clean cloth. Cut peaches into slices 1 cm thick and place then in a radial pattern along the entire diameter of the pan, forming two concentric circles, and once completed the arrangement cover the slices with the remaining peach jam.
Roll out the pastry and seal by a toothed wheel, cut strips of dough you'll need to form a grid of classical decoration tart. Brush the strips with a pastry brush dipped in a beaten egg. Bake the cake in a preheated oven at 180 degrees for 50-60 minutes. Once cooked, let cool and then gently putting the mold on a serving platter and sprinkle with a dusting of icing sugar.

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morsels caliente


Ingredients

already leavened bread dough, 150 g
Extra virgin olive oil, to taste
Salami, Provolone
60 g, 60 g
green olives, 2 tablespoons
Parsley, to taste
Milk, 250 ml

Pepper to taste Salt to taste Preparation




Mettetela la pasta di pane sul piano di lavoro ed iniziate a lavorarla. Unite olio extravergine e latte in giusta proporzione in modo da rendere l'impasto morbido.

Affettate a cubetti il salame. Affettate a cubetti il provolone. Levate il nocciolo e tritate le olive. Tritate il prezzemolo e il peperoncino.

Unite tutti gli ingredienti sopra lavorati alla pasta di pane. Amalgamate bene il tutto. Separate la pasta e date forma di piccole sfere.

Prendete un goccio di olio extravergine e distribuitelo su una teglia da forno. Mettete i bocconcini nella teglia. Lasciateli separati e spolverateli di sale e pepe.

Infornate a 200°C per 15 – 20 minuti. Spegnete il forno e lasciateli al caldo per 2 minuti about. Lift and serve piping hot.