Struggling to preserve the Italian culinary tradition oversea
INGREDIENTS
500 g mascarpone cheese / 2 eggs / 6 spoonfuls of sugar / glass of Grand Marnier
Whip the egg whites very well. In another bowl whisk together the yolks with the sugar and a drop of Grand Marnier. Add the mascarpone and mix together slowly, then add the whipped yolks mixing them with slow movement from top to bottom.
INGREDIENTS
8 lasagna slices / 450 g frozen spinaches / 250 g ricotta cheese / 100 g grated parmesan cheese / 1 glass of milk / 1 mozzarella / salt
Boil the spinaches, drain them and blend them in the mixer. Add the ricotta, grated parmesan, milk and a pinch of salt, then mix everything together. To build the lasagna, cover the bottom of an oven tin with a spoonful of the spinach pesto, the add the lasagna slices. Pour some more spinach mix and spread it well, add some diced mozzarella. Continue adding more lasagna slices, the spinach mix and mozzarella until you have done 4 layers. Finish with some pesto and parmesan cheese. Cook in the oven at 150 C for 20 minutes then change to grill for 5 more minutes.
INGREDIENTS (4 servings)
8 slices of cooked had, sliced thicker than usual / 50 g gouda cheese or fontina / 2 eggs / bread crumbs / extravirgin olive oil
Cut the cheese is the shape of sticks, long and thick as your finger, then wrap around each cheese stick a slice of ham so as to form wraps. Coat them with the scrambled egg then in the bread crumbs. Brown them in a pan with some oil, serve them as soon as the cheese starts melting.
INGREDIENTS (4 servings)
450 g frozen cod / 100 g sandwich bread / 50 ml ilk / 1 egg / grated parmesan / parsley / 1 garlic clove / 400 ml tomato sauce / extravirgin olive oil / salt
Defrost the cod. In a blender, mix together the bread and diced cod, milk, and the egg. Add the parmesan and the minced parsley, then mix together. In a pan with some oil, brown the garlic. Add the tomato sauce and salt, let it boil. Form small balls with the cod and bread dough, then cook them in a pan, covered with the sauce.
INGREDIENTS (4 servings)
250 g pasta / 2 bunches of asparagus / 10 basil leaves / 2 garlic cloves / 2 spoonfuls of pine nuts / grated parmesan cheese / extravirgin olive oil / salt and pepper
Clean the asparagus with a peeler, cut the tips and keep them, dice the rest of the asparagus and let them cook in a pan with oil, garlic, salt and a bit of water. Just 5 minutes on low heat with a lid and they will be ready. Once soft, blend the asparagus with their cooking juices, add the basil leaves, pine nuts and oil. In the meantime, boil the asparagus tips in a pot together with the pasta, drain once “al dente”, and mix with the asparagus pesto. Sprinkle with parmesan and pepper.
INGREDIENTS (8 servings)
200 g sausage / 120 g mortadella / 120 g pistachios / 160 g bread / 60 g grated parmesan cheese / 50 g ricotta cheese / 100 ml milk / 2 egg / bread crumbs / sunflower oil / salt
Peel the sausage and crumble it. Blend 60 g of the pistachios, then add the sausage and mortadella and keep blending. Soak 60 g of bread in the milk, then squeeze it to drain it and add it to the mixture. Transfer everything in a bowl and add the ricotta, the grated parmesan cheese, a pinch of salt and one egg. If the mixture is too soft and sticky, add some breadcrumbs. Form meatballs. For the coating, blend the remaining bread with the remaining pistachios. roll the meatballs in egg (scrambled) and then in the pistachio coating. Fry until golden.
INGREDIENTS (6-8 servings)
600 g fresh lasagna / 500 g ricotta cheese / 100 g grated parmesan / 400 g béchamel sauce / 20 basil leaves / fresh thyme / 1 egg / half a glass of milk / extravirgin olive oil / nutmeg / salt and pepper
Blend together the thyme with the basil leaves and 2 spoonfuls of olive oil. Pour the mixture in a bowl, add the ricotta, grated parmesan cheese, the egg yolk, a pinch of salt and grated nutmeg. Spread one lasagna dough with the ricotta mixture, roll it and cut it in small cylinders 1-2 cm long. Continue the same way with the remaining ricotta mix and lasagnas. Pour half the béchamel sauce in a baking tin, position the standing pasta cylinders on top of it, one next to each other, cover everything with the remaining béchamel sauce diluted with the milk. Cover with grated parmesan and cook in the oven at 180 C covered with tin foil for 25 minutes. The uncover the baking tin and let the pasta rolls grate for 10 more minutes.
INGREDIENTS
2 rolls of puff pastry / 350 g feta cheese / 1 kg fresh spinach / 3 onions / 3 eggs / extravirgin olive oil / salt
Dice the onions and let them brown in a pan with olive oil. In a large pot add the spinach and a glass of water, cover with a lid and let them steam for few minutes. Then drain them and press them so as to lose the water. Add them to the onions in a bowl, together with the eggs and a pinch of salt. Dice the feta cheese and add the cubes to the bowl. Mix everything together. Roll the first puff pastry on a baking tin, with a fork make tiny holes in it, then pour the filling of feta and spinach.Level the filling and cover with the second puff pastry, pinching together the edges. Bake in the oven at 180 C for 50 minutes.
INGREDIENTS (4 servings)
700g asparagus / 1 lettuce / 3 eggs / 3 spring onions / pecorino cheese / extravirgin olive oil / salt and pepper
Discard the hard ends of the asparagus and boil them for 10 minutes in salted water. Slice the spring onions, brown it in a pan with drops of oil, add the sliced lettuce and let it cook for 2 minutes mixing it. When it starts to shrink, turn the fire off, add the asparagus to the lettuce pan, break the eggs in the same pan and cover with grated pecorino. Cook with lid for 2 more minutes, sprinkle with pepper and serve.
INGREDIENTS (4 servings)
6 lasagna pasta/ 400 g fresh salmon filet / 300 g robiola or philadelphia cheese / 100 g smoked salmon / 1 shallot / butter / 100 mL milk / grated parmesan cheese / extravirgin olive oil / salt and pepper
Brown the sliced shallots in the butter, add the salmon filet, season with salt and cook until it’s well done and crumbled in small pieces. Blend the sliced smoked salmon with the cream cheese and add some milk to make it into a smooth cream. Nos build the lasagna by spreading some salmon cream on the bottom of a square oven pot. On top of it add 2 lasagna pastry, cover with some more cream, half the salmon pieces and a handful of grated parmesan. Add two more pastry, the salmon cream, the rest of the fresh salmon and more parmesan. Finish with the last two lasagna pastries, a lot of salmon cream, parmesan cheese, bread crumbs, drops of oil and butter flakes and pepper. Add some more milk at the four corners of the pot then cook in the oven covered with tin foil at 180 degree for 15 minutes , and 10 more minutes uncovered.
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