Ingredients:
1 kg chard (only the part of the coast, the green part is used for other preparations);
500 grbéchamel seasoned with salt, pepper and nutmeg;
Abundant Parmesan cheese;
Butter
Method:
Wash and cut coasts into pieces of about 6 cm., boil them in salted water, let them drain well. Butter an oven panand form one layer of beets, then one of béchamel, and sprinkle with Parmesan cheese. Repeat the layers, the last one must be of Parmesan, sprinkle with flakes of butter and bake in preheated oven at 200 ° until the surface is well browned. Serve in the same pan.
Ingredients:
320 grams of semolina linguine;
1 green cabbage;
10 anchovies;
salt and pepper;
extra virgin olive oil;
Grated Parmesan.
Method:
Bring to boilwater in a pot and in the meantime clean and pound green cabbage making sure to split the stem from the flowers. Place the flowers in a bowl with cold water, and put the stem, cut into cubes not too small, in another bowl with cold water. Separately, in a large pan, make the anchovies melted with 4 tablespoons of oil over low heat. As soon as the water in the pot begins to boil, add salt and pasta tossing with the stem already cut into cubes. One minute before draining the pasta, toss the flowers in the same pot in which the pasta is cooking, and pieces of stem; finish cooking, take aside a cup of cooking water and drain it all. Pour the pasta and the cabbage into the pan with anchovies and stir it all at very high heat with the help of the cooking water aside to make the sauce creamy. Sprinkle with pepper and grated cheese and serve.
Ingredients:
320 g Orecchiette;
150 g Chicory Catalonia;
200 g broad beans;
6 tomatoes;
Grated pecorino cheese;
1 Chili;
2 garlic cloves;
3 tablespoonsextra virgin olive oil;
Salt and pepper.
Method:
Boil water for pasta, peel and cut the Catalonia chicory chopped. Peel the fresh broad beans, shell and sear them. Heat in a pan the extra virgin olive oil, with the garlic cloves peeled and lightly crushed, which must be removed as soon as it begins to brown. Add the crumbled chili and make the broad beans develop a richer flavour. Boil the Catalonia in the water used for pasta, add salt and cook also the orecchiette. When cooked, drain and sauté in the pan with the broad beans. Complete with chopped tomatoes, a drizzle of extra virgin olive oil and a sprinkling of pecorino cheese.
Ingredients:
320 g of orecchiette;
2 kg ofturnip tops;
6 Anchovies in oil, already boned;
1 Garlic clove;
2 Dry chiles;
Extra virgin olive oil;
Salt
Method:
Clean and wash the turnip tops removing leaves and the hardest parts, taking only the florets and smaller and tender leaves. Blanch them in plenty of salted water for about 7 minutes or until they are cooked but still al dente and intact; drain them with a slotted spoon and keep aside. Boil the orecchiette in the same cooking water of turnip tops. Meanwhile, peel the garlic, crush it slightly and let it brown in a large pan with 5 tablespoons of oil. Add the anchovies, crushed chilies and boiled turnip tops, season with salt and stir to make ingredients flavor. Drain the orecchiette al dente, add to the prepared sauce mixing gently though without undoing the vegetables and anchovies. Serve immediately.
Ingredients:
4 slices whole wheat bread
50 g of Philadelphia light cheese
1 white celery heart with leaves
1 tuft of parsley
1 sprig ofmarjoram
50 g sliced bresaola
Worcestershire sauce (3-4 drops)
1 tablespoon of extra virgin olive oil
Salt and pepper
Method:
First take the celery heart and separate the leaves from the coast. Thenclean, wash and dry parsley and marjoram.
Arrange in a blender the celery leaves, the parsley and the marjoram with Philadelphia cheese, 3-4 drops of Worcestershire sauce, 1 pinch of salt, pepper and 1 tablespoon of olive oil. Whisk in order to obtain a smooth cream. Put the bread slices under the broiler in preheated oven and toast them 1-2 minutes per side. If it is to your taste, you can rub the slices of bread just toasted with 1 garlic clove. Now cut off the coasts of celery diagonally, so as to obtain pieces of about ½ cm. Then with a sharp knife or kitchen scissors, cut down the slices of bresaola to obtain little strips. Take care to cut the slices one at a time without overlapping in order to prevent the strips from sticking one with another. Spread evenly the cream of celery over slices of toast, using a small spatula. Put small pieces of celery and bresaola stripsover the cream. Drizzle with extra virgin olive oil, to taste, sprinkle with freshly ground black pepper.
Ingredients:
5 lemons
6 fresh mint leaves
1 green celery heart
100 g sugar
Method:
Pour 2 dl of water and 100 g of sugar in a saucepan, bring to boil and cook for 3-4 minutes, so as to obtain a syrup. Remove from heat and let it cool. Put 1 celery green heart in a centrifuge together with its leaves. Alternatively, shake it with 0.5 liters of water and filter it through a fine mesh strainer, pressing with the back of the spoon and collecting the juice in a bowl. Mix the syrup with the juice of celery and of half lemon and 5-6 chopped mint leaves. Pour into a pan and put into the freezer for 1 hour, stirring 2-3 times with a spoon. Pass the mixture to a blender with 1 egg white, then put it back in the freezer for 1 hour. Repeat the step once again; then let it rest in the freezer for 2 hours. If you have an ice cream freezer, prepare the sorbet following the directions of the machine.
Ingredients:
500 gChicory
2 garlic cloves
4-5 anchovy fillets
White wine vinegar
Extra virgin olive oil
Salt and pepper
Method:
“Puntarella” Chicories are the shoots of the so-called herringbone Catalonia or “cicorione”. Take your Catalonia plant and eliminate immediately the tough outer leaves. Cut the chicory into very thin strips. Then take a bowl and fill it with cold water and a few ice cubes, immerse your chicory and let them rest for at least an hour in the fridge, in this way you will eliminate partially the characteristic bitter taste and the chicory will also assume the typical curled shape. After a good hour, drain the chicory well and place them in a salad bowl; now prepare the sauce, so grind together in a mortar anchovies and garlic, and pour in the salad with chicory, then add plenty of white wine vinegar, olive oil, salt and pepper and mix well, let it stand at least half an hour before consuming, and “puntarelle” are ready.
Ingredients:
2 white onions
2 carrots
1 stalk of green celery
1 potato
2 small zucchini
1 stale sandwich
Extra virgin olive oil
Salt
Grated ginger
Method:
Wash the celery and slice it carefully, keeping aside the tender leaves to decorate the dish. Slice onions and carrots and fry them in a pan with a little olive oil for about 10 minutes; then add the celery and cook for 10 more minutes; then add the potato cubes and after 5 minutes add a liter of warm water. Season with salt and cook for about 25 minutes. Cut the zucchini into cubes; put them in a bowl and season with a pinch of salt and ginger of your choosing. Toss in a pan with extra virgin olive oil for 5 minutes. Cut the bread into cubes and toast it in the same pan in which you have tossed the zucchini. Mix thoroughly the vegetable soup and distribute into the plates; arrange the zucchini and the croutons and complete with a drizzle of olive oil.
Ingredients:
Cauliflower 1400 gr (1200 gr clean)
1 kg potatoes
Extra virgin olive oil
½ garlic clove
Water
Salt 1 tsp
Salt
Nutmeg
Finely grated parmesan cheese 40 gr
Pepper
Method:
To prepare mashed cauliflower, start from cleaning vegetables. With a boxcutter, remove the outer leaves of cauliflower, cut away the core, then unplug the tops to root affecting the main trunk. Wash the tops under running water. Place them on a clean kitchen towel, meanwhile peel potatoes. Once cleaned, cut them in half and then into quarters. Take the pressure cooker, pour a little olive oil and the half garlic, peeled and chopped. Add the potatoes into pieces and the tops of cauliflower. Now pour water into the pressure cooker, until you get to the level of the vegetables. Then add a teaspoon of salt or salt as you like. Cook the cauliflower and potatoes for 5 minutes, counting this time from the whistle of the pressure cooker (if you do not have a pressure cooker, boil the vegetables in two separate pots in boiling water salted to taste: it will take about 40 minutes, the potatoes and the tops of cauliflower will have to be soft). When vegetables are done and after releasing the steam from the pot, take the immersion blender and place in the pot. Use it to reduce the cauliflower and potatoes to a smooth paste. Add salt and pepper to taste, then stir and cook until creamy for a few minutes to dry the puree. Now grate nutmeg, then decide how to serve the puree: you can simply transfer it into a bowl, creating decorations with a fork; alternatively, you can make a gratin: add the finely grated Grana, sprinkle again with nutmeg, then put the bowl on a baking panand grill in preheated oven at 230°for just 5 minutes or until the surface is lightly browned.
Ingredients:
200 g of Roman cabbage;
1 garlic clove;
1 tablespoon of capers in vinegar;
2 anchovy fillets;
dried chilli, chopped according to your taste;
200 g of short pasta;
extra virgin olive oil;
salt
Method:
Pasta with romanesco cabbage with capers, anchovies and chilli is a dish easy to prepare. Cut the florets of romanesco cabbage and soak them for a little time, then steam al dente. If you use the pressure cooker calculate 4 minutes from the start of the whistle, if you use a normal pot double the time. Bring to boil a pot of water, add salt and cook the pasta. Meanwhile, peel and crush a garlic clove and brown it in a pan with two tablespoons of extra virgin olive oil, two anchovies and dried chilli, chopped according to your taste. When the anchovies begin to flake and the garlic to brown, remove the garlic and fry in the pan cabbage florets and a tablespoon of capers in vinegar for about 5 minutes. Drain the pasta al dente and stir into the pan with the rest of the toppings for a while. Serve the pasta with romanesco cabbage with capers, anchovies and chili piping hot, just ready.
Ingredients:
200 g of Roman cabbage;
1 garlic clove;
1 tablespoon of capers in vinegar;
2 anchovy fillets;
dried chilli, chopped according to your taste;
200 g of short pasta;
extra virgin olive oil;
salt;
Method:
Pasta with romanesco cabbage with capers, anchovies and chilli is a dish easy to prepare. Cut the florets of romanesco cabbage and soak them for a little time, then steam al dente. If you use the pressure cooker calculate 4 minutes from the start of the whistle, if you use a normal pot double the time. Bring to boil a pot of water, add salt and cook the pasta. Meanwhile, peel and crush a garlic clove and brown it in a pan with two tablespoons of extra virgin olive oil, two anchovies and dried chilli, chopped according to your taste. When the anchovies begin to flake and the garlic to brown, remove the garlic and fry in the pan cabbage florets and a tablespoon of capers in vinegar for about 5 minutes. Drain the pasta al dente and stir into the pan with the rest of the toppings for a while. Serve the pasta with romanesco cabbage with capers, anchovies and chili piping hot, just ready.
