Struggling to preserve the Italian culinary tradition oversea
INGREDIENTS (6 servings)
4 zucchini / 1 leek / 1 puff pastry / 250 g ricotta / 4 eggs / 70 g parmesan cheese / 1 spoonful of turmeric / extravirgin olive oil / salt
Slice the zucchini and leek, brown them in a pan with oil. Roll the puff pastry dough in a baking tin. Mix the vegetables with ricotta, eggs, parmesan, turmeric and salt. Pour the mixture in the tin with the puff pastry dough. Cook in the oven at 180 degree for 40 minutes.
INGREDIENTS (4 servings)
2 zucchini / 2 slices of toast bread / 1 garlic clove / 5 sun-dried tomatoes / sliced parmesan cheese / thyme / marjoram / extravirgin olive oil / salt and pepper
Heat the oil in a pan with garlic, add the sliced zucchini and let them brown slowly. Cut four of the five sun-dried tomatoes and add them to the zucchini, season with thyme, marjoram, salt and pepper. In the meantime blend the toast bread in the mixer with the remaining sun-dried tomato and a bit of its oil; in a second pan toast this crumble. When the zucchini are ready, turn the heat off and add the crumble, mix them and on top add the sliced parmesan (it will melt with the heat). Season with pepper and serve.
INGREDIENTS (4 servings)
300 g pasta / 400 g pumpkin / 80 g diced ham / 2 handfuls of pine nuts / sliced parmesan / 1 shallot / 1 spoonful of vegetable broth / rosemary / extravirgin olive oil / salt
Peel the pumpkin and dice it. Slice the shallot and brown it in a pan with a drop of oil, then add the pumpkin. Season with salt, add a glass of vegetable broth, the rosemary, and cook for 15 minutes. In a second pan, toast the pine nuts with the ham and some rosemary. Cook and drain the pasta, sauté it in the pumpkin sauce and add the pine nuts and ham. Complete each dish with some parmesan slices.
INGREDIENTS (4 servings)
lasagna / 4 artichokes / 1 burrata / 1 garlic clove / 50 g grated parmesan / extravirgin olive oil / salt
Clean the artichokes and slice them very thin. Add them to a warm pan with garlic and olive oil, cover with a lid and brown them for 15 minutes with a pinch of salt a a glass of water. Cut the top of the burrata and blend the rest with half the artichokes to form a cream. Form the lasagna, alternating pasta, a layer of the artichokes crea, the sliced artichokes, parmesan, pasta again and so on. Continue till you have finished all the ingredients and complete the last layer with the cream, artichokes, parmesan and the top of the burrata (sliced). Cook in the oven at 180 degree for 20 minutes.
INGREDIENTS (4 servings)
400 g pumpkin / 12 slices of speck / extravirgin olive oil
Dice the pumpkin in cubes, wrap each of them in a speck slice. Drizzle with olive oil and cook them in oven at 180 degree for 20 minutes (till the speck looks crunchy and brown).
INGREDIENTS (4 servings)
500g rice / 1 pumpkin / 150 g gorgonzola cheese / 1 onion / half glass of white wine / vegetable broth / milk / 100 g parmesan cheese / extravirgin olive oil / salt and pepper
Empty the pumpkin and dice it. In a pan brown the dice onion with some oil, add the pumpkin and let them cook. Add the rice, let it toes, simmer with white wine, let it evaporate and season with salt; cover in broth. When halfway cooked, smash with a fork some of the pumpkin cubes inside the pan. Continue cooking with broth. When ready, turn the heat off, add the milk, the gorgonzola cheese and parmesan. Stir and serve.
INGREDIENTS (4 servings)
180g frozen green peas / 1 shallot / 1 teaspoon of turmeric / 1 teaspoon of cumin / 1 teaspoon of red pepper / 1 egg / 30 g of bread crumbs and some for the coating / coriander / sunflower seeds oil / extravirgin olive oil / salt / 100 g greek yogurt / 1 teaspoon horseradish cream / 1 teaspoon of mustard / lemon zest
Boil the green peas in salted water, drain them. Mince the shallot and brown it in a pan with oil, turmeric, cumin and red pepper; add the green peas and let them savor for few minutes. season with salt and let cool. Blend the green peas with the egg, bread crumbs and coriander. Add more bread crumbs if it is still too sticky. Form the falafel (big as a meatball) and coat them with breadcrumbs; fry in boiling oil. For the sauce, mix together the yogurt, horseradish, mustard and lemon zest. season with salt.
INGREDIENTS
450 g Arborio rice / 200 g frozen mushrooms / 120 g blueberries / 50 g grated parmesan / 10 g dry mushrooms / 1 shallot / white wine / butter / vegetable broth / extravirgin olive oil / salt
Leave the dry mushrooms in a bowl with some water. Mince the shallot and brown it in a pan with a drop of oil and some butter. Wring the mushrooms, dice them and add them in the pan. Straight afterward add the frozen mushrooms. Cook for some minutes so that they lose the water, then add the rice, season with salt and let it toast. Simmer with white wine and cook the risotto while slowly adding the vegetable broth. In another pan cook the blueberries for some minutes with some butter and salt. Just before the risotto is ready, add the blueberries. Take the pan off the heat and add the parmesan and butter, slowly mixing it.
INGREDIENTS
700 g squids / 1 onion / 100 mL coconut milk / 200-300 mL milk / fresh ginger / powdered curry / 2 limes / extravirgin olive oil / pepper
Brown 3 teaspoons of curry in a pan with some oil, over low heat. Slice the onion and add it to the curry. Add the squids and let them take all the flavor. Mix the coconut milk with normal milk. Pour it in the pan, season with grated ginger and the lime zest. Lower the heat, cover with a lid, and simmer for 40 minutes. Once the sauce is creamy, add the lime juice and some pepper.
INGREDIENTS (4 servings)
300 g canned borlotti beans / water / hot pepper / rosemary / broth / short pasta / extravirgin olive oil
With a fork, squash the beans with oil, leaving some of them whole; add 3 glasses of water, the pepper and rosemary. Mix everything and cook over low heat. Once it starts boiling add the broth and season with salt. Let the pasta cook 10 minutes in the pan, adding water if needed.
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