INGREDIENTS: DISH

RECIPE:

-300g broccoli

- Clove of garlic

-olive oil

- pepper

- salt

- vegetable broth

- pasta (orecchiette)

Wash broccoli.

Steam broccoli for 15min. Orboil broccoli in salted water, drain them. Brown with the garlic whit oil for few minutes put the broccoli, pour 2/3 tablespoons vegetable broth. Cook for 5 minutes. Cook pasta in salted water, draw it put pasta in the pan whit broccoli cook for 2/3 minutes.

Pasta with broccoli

INGREDIENTS: DISH

RECIPE:

-mozzarella 100g

- pepper

- 200g courgette

- olive oil

- tomatoes 125g

-Oregano

- salt

Wash the courgettes remove and cut the last slice add tomatoes soap, add the olive oil and pepper grill the courgettes

Mini pizza of courgette

INGREDIENTS: DISH

RECIPE:

-500g cannelloni (pasta) for the filling

- 400g spinacia

- 400g ricotta

- eggs

- nutmeg powder for the besciamella

- sauce butter

- milk

- flour

Cook cannelloni in salted water for 11/12 minutes preparing besciamella sauce: put in the pan the butter and the flour, mix them quickly, finally put he milk and keep mixing.

Preparing filling put the ricotta and the boiled and crumblet spinak, egg, salt, pepper and nut neg powder in a bowl, mix for 2/3 minutes.

Fill each cannellone with the filling put cannelloni in a baking tin and cover pasta with besciamella savce put the baking tin in the oven for 30 minutes at 200°c.

Canneloni with ricotta and spinacia

INGREDIENTS: DISH

RECIPE:

- 1 pig feet - 1 pig ears - 125 g of pork rinds - 0.5 kg of pork ribs - 4 sausages Verzini - 200 g of luganiga - 1 kg of cabbage - 0.5 onion - 1 celery ribs - 1 carrot - butter - Dry white wine - salt

Boil for 45 minutes in salted water ears and rind of the pig, and the feet for 1 hour , after having scraped and flamed , drain and cut into small pieces. Sauté for about 10 minutes the ribs with a little butter so that you coloriscano slightly, then remove from heat and keep aside ; do the same in another pot with sausage Verzini riddled luganiga and cut into fairly large pieces . Peel and wash the cabbage leaves , then put them in a pot without water sgrondarle last wash . Cover and let them dry on low heat. • In a large saucepan , melt 50g of butter and sauté a chopped onion , then add the chopped celery and carrots too , as soon as they are colorful , add the sausages and luganiga , nuanced with a glass of wine, let it evaporate , pour a little water and cook for about 10 minutes over moderate heat . ? Then add all the meat and after a few minutes, add the cabbage , stir well and add a little water if necessary . Cook over low heat for about 1 hour or until the meat comes away from the bone , and if too wet to dry with little water. Halfway through cooking, add salt and pepper. ? Cassoeula Let stand for 20 minutes before serving , accompanying it to taste with hot polenta .

cassoeula

INGREDIENTS:

PHOTO

RECIPE:

•24 paccheri Gragnano;

•120g of white sauce;

•300g of sausage;

•1 shallot;

•150g of goat cheese;

•150g of fresh spinach;

•Salt to taste;

•Black pepper to taste;

•Extra virgin olive oil to taste.

•Finely chop the shallots;

•Fry it in a pan with olive oil and a teaspoon of water;

•Join the crumbled sausage;

•When the sausage is cooked away from the fire;

•Combine the sieved ricotta, white sauce, chopped spinach and add salt and pepper;

•Stir ant il the mixture is homogeneus.

•Transfer the mixture into a saccapoche;

•Bring to boil a pot of water: salt, add paccheri and drain when al dente

•Cover the botton of a baking dish for oven with 60g of white sauce

•Place paccheri vertically

•Fil each pacchero with the filling and pour the reaining sauce over the surface. Cook in a preheated oven at 180° for 30 minutes in the last 5 under the grill.

Paccheri gragnano baked stuffed

INGREDIENTS:

RECIPE:

• 5 eggs• 4 zucchini• 1 sprig of parsley• Parmesan chease 100

g• Olive oil• salt

Wash the zuchini and cut into suces pour into the pan little oil and let the zucchini will cook on lou heat.break the eggs and add salt , parsley , parmesan and turn unitil it becomes smooth paste. when the zucchini are couket versatice over the egg mixture .when the omelet begins to have good smell cover the pan with a lid ,then turn,flipping the omelet

ZUCCHINI OMELET

INGREDIENTS:

RECIPE:

LENTILS IN LENTILS IN DAMPDAMP

•300g of lentils•1 onion•1 carrot•2 cloves of garlic•1 glass of white wine•Salt and pepper•Laurel•Oil•broth

You put in soak the lentils One day before. brown in apots minced garlic and onion With oil, add the laurel. Addthe lentils drain and dry,Put the white wine and letEvaporate mixing, add the Broth, salt and pepper.

INGREDIENTS:

RECIPE:

Soup of Carrots

• 4 slices of bread•Vegetable broth•400g carrots •2 potatoes•1 onion•Celery•80g cream•Butter•Parmesan cheese•Salt and pepper

Wash and peel the carrots, The potatoes and celery and chop them peel and slice theOnion brown vegetables in the Butter for 5min., add vegetableBroth, cook over low heat for 30min. Blend the mixtureAdd the cream, the parmesan and cook for other 3min.

INGREDIENTS:

RECIPE:

ZOLA AND ZOLA AND RADICCHIO RADICCHIO

RISOTTORISOTTO•1lt vegetable broth•380gr rice•80gr gorgonzola• ¾ leave of chicory•Onions and oil

Brown the onions with a Small spoon of oil add the finely cut radiche and witherThe chicory, add the rice andSkip the rice and slowly addThe broth and stirr continuosly.10 min. before the rice is done Add the zola cut in squa. ResAnd finish cooking.

INGREDIENTS:

RECIPE:

•200 g pinach•1 egg•Salt•300 g ricotta•4 table spoons of paemesia cheese•A rool of puff pastry •50 g asiago cheese

Boil the spinach , drain and chop. In a container mix the spinach , agg ricotta , parmesan and asiago cheese , a pinch of salt in a pan roll out the cheese , pastry. Prik the puff pastry and pour theeilling. Cook for forty minuts.

PIE WITH

SPINACH

INGREDIENTS:Wafle sandwich

RECIPE:

•00 flour 250 gr•Baking powder in polvere 1 / 2 tablespoon•Zucchero 20 gr•Eggs 2•Burrofuso 30 gr•Saleq.b.•Grass cipollinaq.b.•Pepeneroq.b.•Milk 500 ml•Mustard 3 tablespoon•Prosciuttocotto 150 gr•Insalataq.b.

To make the waffle sandwich you olace in a bowl the flour, baking powder and sugar.Pour

the milk, stirring with a wiskh.Separate the yolks from the whites and pour into, cover

the bowl with plastic wrap and slice the tomatoes. Now, beat the eggs whites with a pinch of salt and whipped until stiff after the

resting time, pick the dough of the waffle maker and add the egg whites, stirring with a spatula from the top down not to dismantle

them at this point, proceed with the cooking: heat a griddle waffle, pour the mixture into

the mold whit the aid of a special ladle. Close the plate and cooked sformateli and let them cool. The farcitene 3 and 6 waffle with tomat, mozzarella’s salad and slice of ham; cover

these with another waffle. Your waffle sandwichs are ready to be enjoyed in the

company!

INGREDIENTS:

RECIPE:

•2 puff pastories

•1 Kg of spinach

•250 gr ricotta

•50 in parmesan chees butter

•Saleq.b.

•A spinach of pepper

Pie with spinach

Rool ant the dought from the aven and pitted menanuhile, cook the spinach then once cooked, leave to cool and then mik spinach with the

ricotta and parmesan pay tene pastey and put in the aven at 180° to 20 minutes.

INGREDIENTS:

RECIPE:

Ingredients: (for 4 people) - 400 grams of potatoes; - 300 grams of fresh green beans; - 200 grams of cheese Valtellina Casera; - 150 grams of butter, - Onion, salt, pepper.

in a pot to boil peeled potatoes in water with green beans. Allow to cook well and then drain. Mash everything with a wooden spoon so as to obtain almost a puree. Add salt and pepper, then place the dough in a buttered bowl, taking care to put a layer between the cheese and the other Casèra already cut into slices. Meanwhile, fry a sliced onion in the butter, allow to brown and then pour on taroz.

taroz

INGREDIENTS:

KALTSONE TO THE GREEK

RECIPE:

•250g puff pastry

•300g the spinach

•10 leaves the basilic

•1 speece garlic

Put puff pastry in to the baking greased whit oil. Boil the spinach, wring, fry slightly whit the garlinc. Put the spinach over half the puff pastry, covered whit breaking feta, and cuting basilic. Close the kaltsone. Superimpose two half the puff pastry. Tweak the edges and close whit fingers. Bake at 180 the grase for 40 minutes.

INGREDIENTS: Rocket “pesto”

RECIPE:

•Pine nut

•Olive oil

•Parmesan

•Salt

•Clove of garlic

Mince all the ingredients add little by little oil and keep in the fridge.Yuo can use basil instead of rocket.

INGREDIENTS: DISH

RECIPE:

Pizza with vegetables

•400g flour -yeast

•Salt -hot water

•Olive oil -red pepper

•Crilled cougettes and aubergines

•Spinach -basil

•Tomato souce

Knead the flour the yeast and the water rub in online oil and salt roll out mixture and wait for e hours sprikle with tomato souce griwea courgettes and aubergines, red pepper and spinach.bake for 30 minutes at 200°c

INGREDIENTS:Tripe and beans

soup

RECIPE:

•1 kg tripe•200g boiled beans•2 potatoes•1 carrot•1 onion•1 celery•1 leek•50g beckon•50g butter•Sage and bay •1l broth•Parmesan•Salt and pepper

Wash and chop brown the onion and the bacon out potatoes,celery,lekk and add then add tripe whit broth salt and pepper when the cripe is medium done add beans. Cook over low heat for 10 minutes. Serve whit toast bread

INGREDIENTS:

RECIPE:

•1 puff pastry

•200g spinach

•200g cheese

•250g ricotta

•1 egg

•Salt, oil of oliv, pepper

•2 spoon of parmesan grate

Stew the spinach and to put away. In a terracotta bowl , put the egg, the parmesan, salt and pepper, to mix. Add to the ricotta to mix. In the cake tin put the kitchen roll, put the dough, to bake already heat an 180°C for 30-40 minutes, check baking.

SAVOURY FLAN