First dishes

(Italiano) Bauletti burrata e parmigiano all’essenza di pomodoro con alici e basilico

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(Italiano) Calamarata di pasta e pesce con patate e capperi in salsa di pomodori arrostiti

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(Italiano) Carbonara di verdure con crema inglese salata allo zafferano

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(Italiano) Chitarrine alla crema di peperoni, alici e capperi

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(Italiano) Farfalle in salsa tartufata con mazzancolle, zucchine e fiori di zucca

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(Italiano) Farro tiepido alle cozze e zucchine con caciocavallo e mandorle croccanti

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(Italiano) Farrotto alla crema di gorgonzola, pere e pancetta croccante

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(Italiano) Fregola sarda con gamberi, calamari e cozze

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(Italiano) Fusilli con pesto di menta e mandorle, zucchine e straccetti di Parma

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(Italiano) Fusilloni allo speck, verdure e fiori

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(Italiano) Gnocchettoni Sardi con tonno affumicato, porro e ricotta salata

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(Italiano) Gnocchi al sugo di salsiccia, carciofi e pomodorini

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(Italiano) Gnocchi verdi alla fonduta di parmigiano con nocciole, porri e chips di mortadella

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Pasta with sausage, ricotta cheese and saffron

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For us in Romagna the type of pasta to use with the sausage is the “Gramigna” (or the Strozzapreti) …… this time we wanted to try it this way. The result was astonishing! P. S.: by the way is a fast and easy recipe!   INGREDIENTS (4 people) – 500 gr Gramigna Pasta – 250

(Italiano) Il mare e il suo profumo – Carbonara ai ricci, uova di aringa e pomodoro verde

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(Italiano) La Pescatora piccante

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(Italiano) Linguine aglio, olio, gamberi marinati e bottarga

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Linguine with orange flavour, artichokes, mullet bottarga and pistachios

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This dish is the result of a careful research since we’re mullet bottarga fanatic. However, we had to find a way to enhance and celebrate its magnificent flavour …We’re delighted by the combination we found! It is for this reason that we’re really proud to recommend it to our friends in Sardinia. INGREDIENTS (4 servings)

(Italiano) Linguine in olio aromatico con pane croccante, cozze e pomodorini

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(Italiano) Paccheri con radicchio caramellato, guanciale croccante e sfoglie di pecorino di fossa

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(Italiano) Paccheri con salsiccia, burrata e crema di tartufo

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(Italiano) Paccheri con seppie e verdure croccanti

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(Italiano) Pappa al Pomodoro e Canocchie

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(Italiano) Pappardelle ai porcini e taleggio profumate al timo

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(Italiano) Passatelli con veraci, mazzancolle e pomodorini confit

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(Italiano) Pici in crema di pecorino con bottarga e salvia

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(Italiano) Ravioli di cernia in mousse di verza e colatura di alici con pinoli tostati e profumo di arancia

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(Italiano) Ravioloni ricotta e spinaci con pomodori secchi e mandorle su fonduta di parmigiano

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Risotto with asparagus, fava beans and shrimps creamed with Brie cheese on soft beet

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This evening we really would like a risotto but not a simple one, something vaguely French flavoured (perhaps it could be for the Brie?) and try the different flavours and textures maybe tasting a glass of good wine (French). An why not, we could also satisfy the eye….what a marvellous evening! INGREDIENTS (4 servings) –

(Italiano) Risotto fumé all’arancia di Ribera con canestrelli e gocce al rosmarino

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(Italiano) Spaghettoni all’amatriciana di scorfano e pepe di Sarawak

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Spaghetti with clams, chickpeas and garlic

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For us, Pasta with clams (the red one) is a memory of or our grandmother, and when we prepare this recipe it’s like “to savor” the joy of her presence… The addition of chickpeas add a touch of style! INGREDIENTS (4 servings) – 500 gr spaghetti – 1 kg of clams – 3 cloves garlic

(Italiano) Straccetti di pasta con gamberi marinati alla menta, anguria, feta e bottarga

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(Italiano) Strozzapreti al ragù bianco, zucca e fonduta di fossa

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(Italiano) Tagliatelle al pesto di peperoni e mandorle con pecorino e porro

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(Italiano) Tagliatelle in emulsione di soia con fiocchi di salmone marinato alle erbe e arancia candita

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(Italiano) Tonnarelli alla crema di peperone con scampi e speck

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(Italiano) Tortelli al salmone con nocciole, asparagi e timo

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(Italiano) Tortelli alla crema di patate e bufala con porcini

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(Italiano) Tortelli di Zucca in crema burrosa di parmigiano e tartufo con essenza di Balsamico

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(Italiano) Trucioli alla crema di ricotta con borragine, porro e zucchine

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(Italiano) Vellutata di zucca, patate e porro con farro e caprino alle erbe

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(Italiano) Zuppetta di fregola e cozze con fave allo zafferano

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Calamarata

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Questo piatto ormai è conosciuto da tutti…….a casa mia lo apprezzano tantissimo quindi devo farlo spesso INGREDIENTI PER 4 PERSONE – 500 gr calamari – 500 gr pasta per calamarata (ormai la fanno tutte le aziende) – 300 gr pomodorini – 1 cucchiaio concentrato pomodoro – 1 spicchio d’aglio – 1/2 bicchiere vino bianco –

Cappelletti Romagnoli della Nonna Noemi

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Ogni famiglia ha la sua ricetta per questo piatto. Per noi questi cappelletti sono un ricordo d’infanzia meraviglioso della nostra nonna Noemi…..quando ce li preparava li doveva nascondere fino al momento di cuocerli, altrimenti ad ogni passaggio in cucina facevamo a gara con nostro zio per mangiarceli crudi….allora sì che la Noemi si agitava! Prepararli

Conchiglioni con filetti di sgombro, pomodorini confit e mandorle

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Che gusto questo formato di pasta, ho voluto provarlo subito e alla fine si è rivelato un piatto squisito e velocissimo (pomodorini confit a parte..ma quelli li ho sempre pronti). INGREDIENTI (x 4 persone) – 500 gr conchiglioni di Gragnano – 250 gr filetti di sgombro in olio d’oliva (di buona qualità) – 1 spicchio

Cous cous con zucchine curcuma e polpa di granchio

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Avendo voglia di qualcosa di leggero ma avendo anche voglia di pasta la parola è stata: COMPROMESSO Ingredienti – 300 gr cous cous (per 5/6 persone) – 3 zucchine verdi – 200 gr polpa granchio già cotta (in scatola) – 1 lt circa di acqua – se preferite brodo di pesce – curcuma qb (a

Crema di patate con pancetta

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Uscendo sul mio terrazzo sembrerebbe di essere in Trentino, se non fosse che a destra riesco ancora a vedere il mare, tutto é ancora completamente innevato. Per immergermi ancora di più in questa atmosfera tirolese, ho pensato a questa ricetta facile e saporita. INGREDIENTI 400 g di patate mezza cipolla 50 g di pancetta affumicata

Crema di pomodori con seppioline e patate

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Sono diversi giorni che vorrei solo pesce e questo è un modo un po’ diverso di mangiare la seppia, un piatto unico veramente sfizioso! INGREDIENTI (x 4 persone) – 1 kg di seppioline bianche – 1 bicchiere passata di pomodoro – 1 spicchio aglio – 1 kg pomodori rossi maturi – 1 bicchiere acqua –

Fusilli e pesto mediterranei

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Adoro questa versione del pesto, e i fusilli napoletani…..stupendi! INGREDIENTI – 500 gr fusilli napoletani (4 persone) – 8 pomodori secchi sott’olio – 1 cucchiaio concentrato pomodoro – 1 confezione basilico – 1 spicchio d’aglio – 40 gr pinoli – 50 gr ricotta – 100 gr parmigiano – olio, sale, peperoncino PROCEDIMENTO In un mixer

Gnocchetti speck e porcini su cialda di parmigiano

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Non si può superare l’inverno senza fare uno di questi primi un po’ montanari e sempre squisiti, e siccome cucinare “salutista” è una fissazione da sempre, garantisco……il gusto non viene meno togliendo la pesantezza. INGREDIENTI – 1 kg di gnocchetti (6 persone) – 500 gr porcini (anche surgelati o secchi – io ho utilizzato quelli

Mezze maniche integrali con ragù di verdure e ricotta salata

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Avete presente quando si ha voglia di una pasta sfiziosa ma quasi estiva? INGREDIENTI x 4 Persone – 500 gr mezze maniche integrali – 1 scalogno – 1 carota – 1 melanzana – 2 zucchine – 3 pomodori maturi – Olio EVO – Sale – Peperoncino – Ricotta salata PROCEDIMENTO – Incidere con un coltello

Ravioli Patate e Pecorino con Ragu di Moscardini

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  INGREDIENTI Pasta All’Uovo – 400 gr farina – 4 uova Ripieno – 3 patate piccole – 200 gr ricotta – 80 gr pecorino romano – 50 ml panna – sale, pepe, olio Ragu di Moscardini – 1 kg di moscardini – aglio – vino rosso – concentrato pomodoro – olio, sale – peperoncino PROCEDIMENTO

Rigatoni con pomodorini secchi, rucola e pinoli

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Questo é un primo estivo davvero gustoso! A volte assaggi dei piatti talmente buoni e al contempo, così semplici da preparare, che proprio non ti sai spiegare come mai non li avevi ancora fatti! INGREDIENTI (x 4 persone) – 500 gr rigatoni – un barattolo (160 gr) di pomodorini secchi sott’olio – 100 gr pinoli

Risotto con la zucca a modo nostro

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Questa ricetta è veramente molto soggettiva. Per me che sono amante dei tortelli mantovani, poteva solo che essere re-interpretata in questo modo. Ribadisco di non amare il burro, ma devo dire che mantecare questo risotto con lo stracchino, secondo me, lo rende migliore INGREDIENTI 400 gr riso carnaroli (per 4 persone) – 400 gr zucca

Strangozzi cacio, pepe e guanciale

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Questo è un piatto che piace sempre a tutti, con qualunque formato di pasta INGREDIENTI x 4 persone – 500 gr strangozzi – 1 scalogno – 100 gr guanciale – poco vino bianco – 100 gr pecorino romano (o anche di più……dipende dai gusti) – ½ bicchiere panna fresca – Olio EVO – Sale –

Tagliolini al limone, alici ed erbe aromatiche

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Questa variante dei tagliolini al limone ci è venuta in mente grazie all’ispirazione data dal nostro bel giardino dove quest’anno le piantine aromatiche “la fanno da padrone”. Le alici fresche aggiungono quel tocco di mare del quale noi non possiamo fare a meno. Da provare, visto il bel tempo che avanza, con un bel calice