1) TOMATOES PANZANELLA WITH PRAWNS FROM FANO AND ROCKET PESTO

( PANZANELLA= SALAD MADE WITH SOAKED DAY-OLD BREAD SEASONED WITH TOMATOES,OIL, VINEGAR,SALT BASIL )

( PESTO= BASIL,PINENUTS,GARLIC,PECORINO PASTA SAUCE FROM LIGURIA )

INGREDIENTS FOR FOUR PEOPLE:

500 GR. SOAKED DAY-OLD BREAD ( STALE BREAD )

12 FRESH MULLETS

WINE, VINEGAR, LEMON FOR MARINATING ( PICKLING )ABOUT 1 LITRE

8 RED LITTLE TOMATOES

8 LEAVES OF BASIL

RASPBERRY VINEGAR

2 CLOVES OF GARLIC

20 GR. EXTRA-VIRGIN OLIVE OIL

4 BRANCHES OF THYME

SALT, PEPPER TO TASTE

250 GR. OF ROCKET

75 GR. SLICES OF ALMONDS

100 ML. HOT VEGETABLE STOCK ( BROTH )

OIL, SALT PEPPER TO TASTE

2 FLAKES OF TOMATO

4 BRANCHES OF MARJORAM

 

PROCEDURE

IN A PAN,ON A SLOW FLAME, BROWN THE CHOPPED GARLIC IN EXTRA-VIRGIN OLIVE OIL, ADD THE RED LITTLE TOMATOES, THE BASIL CUT A LA JULIENNE, THE SOAKED BREAD ,SALT AND PEPPER AND KEEP IT WARM.

MARINATE ( PINKLE ) THE MULLETS IN THE COMPOUND OF VINEGAR,WINE AND LEMON.

ROCKET PESTO:PARBOIL ( BLANCH ) THE ROCKET IN SALTED WATER FOR TWO MINUTES, DRAIN AND COOL IT IN WATER AND ICE.

TOAST THE ALMONDS IN THE OVEN FOR FIVE MINUTES IN THE OVEN AT 200DEGREE CENTIGRADES.

BEAT EVERYTHING IN A CUTTER WITH OIL, VEGETABLE STOCK, SALT AND PEPPER

2) RISOTTO CREAMED WITH BASS AND GINGER

INGREDIENTS:

500 GR. CARNAROLI RICE

CELERY, CARROTS,ONION TO TASTE

3 FRESH BASSES

1 ROOT OF FRESH GINGER

PARSLEY

OIL, SALT, PEPPER TO TASTE

GRATED PARMESAN CHEESE

 

PROCEDURE

FIRST OF ALL, GUT AND FILLET THE BASS AND WITH FISHBONES, CELERY, CARROTS,ONION, PREPARE A VERY DELICATE STOCK. SALT TO TASTE.

CUT IN THIN STRIPES THE BASS AND SET BIT APART.

TOAST THE RICE BY A TECNIQUE THAT WILL BE EXPLAINED DURING THE WORK BY VOICE

WET THE RICE WITH THE STOCK AND KEEP ON COOKING FOR ABOUT 15 MINUTES, THEN ADD THE BASS FILLET AND THE GRATED GINGER.

TAKE THE PAN OFF THE FIRE AND CREAM IT WITH OIL, GRATED PARMESAM CHEESE, FLAVOUR IT, AND SERVE SPRINKLING WITH SOME PARSLEY

3) DEVILFISH ( ANGLERFISH ) ON VELOUTE’ OF BROAD BEANS WITH PECORINO CHEESE,CONCASSE’OF TOMATO AND C

INGREDIENTS:

1,2 KG. DEVILFISH

300 GR. BACON

300 GR. SEMI-RIPE PECORINO CHEESE

6 BUNCHES OF TOMATOES

WHITE WINE PROSECCO

GARLIC

OIL

SALT,PEPPER TO TASTE

 

PROCEDURE

 

GUT THE FRESH DEVIL FISH, SKIN IT AND TAKE THE BIG CENTRAL FISHBONE OFF.

MADE PORTIONS ACCORDING TO HOW BIG THE DEVILFISH IS.

WITH THE FISHBONE, MAKE A FISH STOCK , FRY LIGHTLY IN THE OIL WITH SOME GARLIC,ADD WINE (PROSECCO ) AND REDUCE IT.

WHEN IT IS EVAPORATED, ADD SOME ICE TO COVER.LET IT REDUCE FOR AN HALF AND FILTER BY THE CHINOIS ( CONICAL STRAINER).

IN THE MEANTIME PEEL THE BUNCHES OF TOMATOES , BLANCHED BEFORE, TAKE THE INTERNAL SEEDS AND CUT THEM CONCASSE’ AND PECORINO CHEESE TOO.

SET IT APART.

CUT THE BACON IN THIN STRIPES. SET IT APART.

 

BROAD BEANS CREAM

INGREDIENTS:

1 KG. FROZEN BROAD BEANS

0,3 KG. POTATOES

OIL TO TASTE

 

PROCEDURE

 

BLANCH THE BROAD BEANS AND IMMERSE THEM IN THE ICE AND THEN DRAIN AND PEEL THEM.

LET 150 GR. OF BROAD BEANS ASIDE

BOIL THE POTATOES AND PEEL THEM.

BEAT POTATOES AND BROAD BEANS TOGETHER BY THE MINIPIMER ADDING THE BROAD BEANS COOKING WATER AND OIL TO MIX.

FILTER EVERYTHING BY THE CHINOIS ( CONICAL STRAINER )

ADD THE FISH STOCK

GARNISH

BEFORE SERVING, COOK THE DEVILFISH IN THE FRY-TOP, SALTING IT TO TASTE.

TOAST THE BACON IN A NON-STICK PAN, DRAINING THE FAT, FRY IT LIGHTLY WITH THE HULLED LITTLE BROAD BEANS.

TAKE IT OFF THE FIRE, ADD THE TOMATO CONCASSE’ AND AT THE END, ADD PECORINO CHEESE ( WITHOUT PUTTING IT ON THE FIRE ).

ON THE SERVING DISH, PUT THE BROAD BEAN CREAM, PUT THE DEVILFISH ON IT. TOP WITH THE BACON COMPOUND, BROAD BEANS, TOMATO CONCASSE’AND PECORINO CHEESE.

SPRINKLE WITH OIL AND SOME PEPPER

 

 

 

4) ONION VELOUTE’ WITH WILD SALMON AND ITS EGGS

INGREDIENTS:

4 ONIONS

100 GR. BUTTER

1 SPOON OF FLOUR

HALF LITRE OF STOCK ( BROTH )

600 GR. SALMON

1 GLASS OF MILK

CHIVES

HALF BOILED POTATO

OLIVE MILL OIL

40 GR. SALMON’S EGGS

SALT AND PEPPER TO TASTE

BREAD TO GUARNISH

FENNEL BEARD

PROCEDURE

PEEL THE ONIONS,JULIENNE THEM VERY THIN, COOK THEM IN THE BUTTER ON A SLOW FLAME; WHEN THE ONIONS ARE TRANSPARENT, ADD FLOUR, MILK AND AT LAST THE STOCK.

LET IT COOK FOR ANOTHER FIVE MINUTES AND BEAT EVERYTHING.

PRESENTATION

IN A SOUP PLATE, PLACE THE ONION VELOUTE’, PUTTING ON IT THE SLICE OF SALMON PREVIOUSLY GRILLED WITH GARLIC AND THYME.

GUARNISH WITH THE SALMON’S EGGS AND DECORATE WITH CHIVES SAUCE.

5) THIN SOUP NOODLE WITH CUTTLEFISH INK WITH SWORDFISH, STRIPS OF ZUCCHINI

INGREDIENTS FOR THE NOODLES:

400 GR. FLOUR

5 EGGS

OIL TO TASTE

CUTTLEFISH INK

INGREDIENTS FOR THE SAUCE:

CUTTLEFISH

500 GR. MUSSELS

2 CLOVES OF GARLIC

PARSLEY TO TASTE

HOT PEPPER TO TASTE

200 GR. CHERRY TOMATOES

WHITE WINE TO TASTE

5 GREEN ZUCCHINI ( ABOUT 600 GR. )

OIL

PROCEDURE:

PREPARE THE DOUGH MAKING A WELL WITH THE FLOUR AND PUT IN THE CENTRE EGGS, A SPOON OF OIL, ADDING THE CUTTLEFISH AND SOME WATER, IF NEEDED.

START WORKING THE FLOUR,AND EVERYTHING INSIDE THE WELL TO MAKE A SMOOTH AND HOMOGENEOUS COMPOUND.

LET THE DOUGH STAND FOR ABOUT HALF AN HOUR INTO THE FRIDGE, COVERING IT WITH A PLASTIC FILM.

ROLL THE DOUGH OUT TO MAKE IT VERY THIN,ABOUT 1 MILLILITRE AND A HALF.

CUT IT IN THIN NOODLES.

GUT THE MUSSELS VERY WELL, TAKE OFF THE EXTERNAL FOULING AND ELIMINATE THE BISSO

CUT THE SWORDFISH IN SMALL CUBES OF ABOUT 1 CENTIMETRE.

CUT THE CHERRY TOMATOES INTO FOUR PARTS, AFTER WASHING AND FRYING THEM LIGHTLY IN A PAN WITH A LITTLE OIL, GARLIC, SALT AND COOK FOR ABOUT FIVE MINUTES, AND SET IT APART.

WASH THE ZUCCHINI VERY WELL, CUT THEM INTO VERY LITTLE STRIPES, USING ONLY THE EXTERNAL GREEN PART.

IN A PAN, HEAT OIL, ADD GARLIC, WITHOUT ITS CORE, A LITTLE OF HOT PEPPER, ADD WHITE WINE TO REDUCE.

IN ANOTHER PAN HEAT OIL, ADD GARLIC, ALWAYS WITHOUT ITS CORE, A LITTLE HOT PEPPER AND CHOPPED PARSLEY, ADD THE MUSSELS LITTLE CUBES OF SWORDFISH, TAKE THE CLOVES OF GARLIC OFF THE PAN, ADD WHITE WINE TO REDUCE.

IN ANOTHER PAN, HEAT THE OIL AND ADD THE GARLIC, A LITTLE HOT PEPPER AND CHOPPED PARSLEY, ADD MUSSELS, ON HIGH FLAME, COVER WITH A LID AND THEN ADD WHITE WINE TO REDUCE, COVER THE PAN , PUT IT ON A SLOW FLAME AND LET IT COOK UNTIL THE MUSSELS ARE WIDE OPEN, BE CAREFUL NOT TO COOK TOO MUCH.

IN A BIG PAN, PUT THE SWORDFISH, THE TOMATOES AND THE MUSSELS WITH THEIR COOKING WATER, COOK PASTA AL DENTE ( FIRM ) IN A LOT OF SALTED WATER, DRAIN IT IN A BIG PAN AND LET IT ABSORB ALL THE MUSSELS LIQUID, UNTIL IT IS READY TO BE EATEN.

TAKE THE BIG PAN OFF THE FIRE, ADD THE ZUCCHINI STRIPES THAT SHOULD BE CRUNCHY.

SERVE PASTA IN A SERVING DISH, GUARNISHING IT WITH SOME MUSSELS.

6) TUNA FISH LIGHTLY COOKED ONLY ON ONE SIDE WITH MUSSELS FILLED WITH RICOTTA CHEESE, GRAPE SAUCE,

INGREDIENTS:

1,2 KG. TUNA FISH

1 KG. BIG MUSSELS

250 GR. SHEEP RICOTTA

MARJORAM

1 EGG WHITE

PARSLEY

OIL

GARLIC

WHITE WINE

COARSE SALT

PROCEDURE:

BLEND RICOTTA CHEESE, MARJORAM,EGG WHITE, FILL THE MUSSELS, PREVIOUSLY OPEN, WITH OIL, GARLIC, PARSLEY,WHITE WINE, WITH THE PASTRY BAG.

COOK THE TUNA FISH LIGHTLY WITH COARSE SALT ONLY ON ONE SIDE.

SAUCE:

1 BUNCH OF WHITE GRAPES

1 BASKET OF REDCURRENT

OLIVE OIL

BREADSTICKS:

100 GR. BUTTER

100 GR. FLOUR

100 GR. EGG WHITE

SESAME TO TASTE

3 RED TOMATOES

200 GR. BLACK OLIVES

OREGANO TO TASTE

PROCEDURE:

LET THE DOUGH STAND BEFORE ROLLING IT.

ROLL THE DOUGH UNTILL IT IS ABOUT 2,5 MM THIN

2) RAVIOLI FILLED WITH ELEDONES FROM CILENTO, BURRATA FROM PUGLIA ( FRESH ITALIAN CHEESE MADE FROM

INGREDIENTS FOR SIX PEOPLE:

500 GR. ELEDONE FROM CILENTO

BORAGE TO TASTE

SALT FROM MALDON TO TASTE ( MALDON, AN ENGLISH REGION ON BLACK WATER RIVER. USED BY FAMOUS CHEFS )

EXTRA-VIRGIN OLIVE OIL TO TASTE

1 CLOVE OF RED GARLIC FROM SORRENTO

PARSLEY TO TASTE

HALF GLASS OF CHARDONNAY

250 GR. OF BURRATA ( FRESH ITALIAN CHEESE MADE FROM MOZZARELLA AND CREAM )

2 GR., SOYA LECITHIN

50 GR. PINE NUTS

50 GR. ALMONDS

EDIBLE FLOWERS TO TASTE

FOR THE EGG NOODLES:

8 EGGS 1ST CATEGORY

SALT FROM MALDON TO TASTE

1 SPOON OF EXTRA-VIRGIN OLIVE OIL

400 GR. EXTRA FINE FLOUR ( DOUBLE ZERO FLOUR )

400 GR. MANITOBA FLOUR ( TENDER CORN FLOUR FROM NORTH AMERICA. STRONG FLOUR )

SIEVE AND SET THE FLOURS TO MAKE A WELL, ADD THE EGGS, SALT AND OIL.

WORK INTO DOUGH, LET IT STAND FOR ABOUT 15 MINUTES.

ROLL OUT TO THIN THE PASTA

PROCEDURE

GUT THE ELEDONES AND PUT THEM IN A PAN WITH OIL AND GARLIC.

FLAVOUR WITH SALT AND ADD CHARDONNAY TO REDUCE. LET IT COOK.

CHOP THE ELEDONES AND FILL THE RAVIOLI.

COOK THEM IN SALTED WATER.

CREAM WITH THE BURRATA, SOYA LECITHIN AND THE TOASTED DRIED FRUIT.

DECORATE WITH THE EDIBLE FLOWERS.

 

 

1) LAYERS OF PUFF PASTRY WITH SQUIDS AND SAFFRON FONDUE AND BLUE CHEESE

INGREDIENTS FOR SIX PEOPLE:

600 GR. SQUID

100 GR. ROSEMARY

50 GR. THYME

SALT FROM MALDOM TO TASTE

EXTRA-VIRGIN OLIVE OIL TO TASTE

300 GR. MILD BLUE CHEESE

100 GR. MILK CREAM

1 LEMON JUICE

250 GR. PUFF PASTRY

0NE EGG YOLK

PROCEDURE

GUT THE SQUID, PUT IT IN A SERVING DISH, SALT IT IN BOTH SIDES AND FLAVOUR IT WITH THYME.

IN THE MEANTIME BAKE THE PUFFY PASTRY ( SALTED ON THE UPPER SURFACE ) AT ABOUT 180/200 DEGREE CENTIGRADES FOR ABOUT 15 MINUTES.

COOK THE SQUID IN A VERY HOT HOTPLATE ( FOR ABOUT TWO MINUTES IN BOTH SIDES ).

MELT THE BLUE CHEESE IN A BAIN-MARIE WITH THE MILK CREAM, AN EGG YOLK AND A HALF LEMON JUICE.

PUT THE BLUE CHEESE FONDUE ON A PLATE, PUT ON IT THE SQUID SCALLOPS, FLAKED PUFF PASTRY, ROSEMARY, EXTRA-VIRGIN OLIVE OIL.

 

 

 

3) SQUID FILLED WITH PUMPKIN FLOWER ON A BROAD BEAN CREAM WITH FLAKES OF PECORINO CHEESE (Ewe’s mi

INGREDIENTS FOR SIX PEOPLE:

6 SQUIDS

6 PUMPKIN FLOWERS

SALT FROM MALDON TO TASTE

WHITE PEPPER TO TASTE

EXTRA-VIRGIN OLIVE OIL

PARSLEY TO TASTE

500 GR. BROAD BEANS

200 GR. PECORINO CHEESE IN THE EARLY STAGES OF RIPENING

PECORINO CHEESE TO TASTE

PROCEDURE

GUT THE SQUIDS, FILL THEM WITH THE PUMPKIN FLOWERS ( WASHED BEFORE ), SALT, PEPPER,

CUT IN SMALL PIECES, TIE EVERYTHING WITH STRING, WRAP IT WITH PAPER AND BAKE IT AT 170 DEGREE CENTIGRADES FOR ABOUT 15 MINUTES.

IN THE MEANTIME FRY LIGHTLY THE BROAD BEANS WITH THE EXTRA-VIRGIN OLIVE OIL, SALT AND PARSLEY.

BEAT EVERYTHING AND PASS IT ETAMINE ( COTTON FABRIC USED TO FILTER WINES AND SAUCES ).

PUT THE MASHED BROAD BEANS, SCALLOP THE SQUID, SPRINKLE WITH OLIVE OIL, PECORINO CHEESE FLAKES, MATCH WITH STALE BREAD, FRIED LIGHTLY IN BUTTER AND THYME.

4) OCTOPUS SALAD WITH POTATOES AND POMEGRANATE

INGREDIENTS FOR SIX PEOPLE:

250 GR. PUFF PASTRY

PINK SALT FROM HIMALAYA

1 POMEGRANATE300 GR. POTATOES

1,200 OCTOPUS

PARSLEY TO TASTE

CIDER VINEGAR TO TASTE

CELERY, CARROTS, ONION TO TASTE

BAY ( LAUREL ) TO TASTE

SALT TO TASTE EXTRA-VIRGIN OLIVE OIL TO TASTE

PROCEDURE

BAKE THE PUFF PASTRY AT 200 DEGREE CENTIGRADES FOR ABOUT 15 MINUTES. LET IT COOL AND MAKE IRREGULAR FORMS. BOIL THE OCTOPUS IN FLAVOURED WATER ( FLAVOURED WITH ALL THE AROMATIC HERBS AND VEGETABLES), GUT IT, TAKE THE SUCKERS OFF, CUT IT INTO SMALL DICES.

FLAVOUR IT WITH OIL, SALT AND PARSLEY.

IN THE MEANTIME, PEEL THE POTATOES, CUT THEM INTO LONG THIN STRIPS.

PUT THEM INTO BOILING WATER AND DRAIN THEM QUICKLY.

FRY THEM LIGHTLY IN A PAN. ADD THE OCTOPUS AND THE POMEGRANATE ( YOU HAVE ALREADY WASHED BEFORE ) ,ADD SALT, PEPPER IF NEEDED AND SERVE WITH THE CRUNCHY ( CRISP-CRACKLING ) PUFF PASTRY, FLAVOURED WITH PINK SALT.

5) CANNAROLI RISOTTO WITH LITTLE SQUIDS IN A LITTLE SPINACH MOULD AND ASPARAGUS CREAM

INGREDIENTS FOR SIX PEOPLE:

250 GR. CARNAROLI RICE

6 ALUMINIUM MOULDS

500 GR. FRESH SPINACH

400 GR. LITTLE SQUIDS, HALF GLASS OF DRY WHITE WINE

1 CLOVE OF GARLIC

2 LEAVES OF LAUREL ( BAY )

SALT FROM MALDOM TO TASTE

EXTRA- VIRGIN OLIVE OIL

50 GR. CELERY, ONION,CARROTS

1 VEGETABLE STOCK CUBE

6 LITTLE BRANCHES OF RED CURRENT

 

PROCEDURE

GUT THE LITTLE SQUIDS, PREPARE A VERY GOOD VEGETABLE STOCK. PUT IN A PAN A CLOVE OF GARLIC, THE LAUREL LEAVES ( THEN WE’LL TAKE THEM OFF ), ADD THE LITTLE SQUIDS AND WHITE WINE TO REDUCE AND LET IT BCOOK FOR ABOUT THREE MINUTES.

IN THE MEANTIME LINE THE ALUMINIUM MOULDS WITH THE SPINACH LEAVES.

START COOKING THE RICE, GRADUALLY ADD THE VEGETABLE STOCK. AFTER THREE QUARTER COOKING, ADD THE LITTLE SQUIDS, CREAM IT WITH THEIR COOKING SAUCE AND VEGETABLE STOCK. PUT EVERYTHING IN THE MOULDS AND FINISH COOKING INTO THE OVEN IN A BAIN- MARIE FOR ABOUT FIVE MINUTES. TURN OUT THE MOULDS AND DECORATE WITH EXTRA-VIRGIN OLIVE OIL AND THE LITTLE BRANCH OF RED CURRENT.

6) SLICED STEAK OF GIGANTIC DWARF BOBTAILS WITH SMALL DICES OF VIOLETTES REDUCED CIDER VINEGAR AND

INGREDIENTS FOR SIX PEOPLE:

800 GR. GIGANTIC DWARF BOBTAILS

500 GR. VIOLET PASTE

SALT FROM MALDON TO TASTE

EXTRA-VIRGIN OLIVE OIL TO TASTE

100 GR. TOPINAMBOUR

100 ML. CIDER VINEGAR

EDIBLE FLOWERS TO DECORATE

1 LEMON JUICE

PROCEDURE

GUT THE DWARF BOBTAILS VERY WELL, STRAIN THEM IN THE OIL WITH SALT AND A SPOON OF CIDER VINEGAR.

IN THE MEANTIME BOIL THE VIOLET POTATOES WITH THEIR SKIN AND CUT THEM IN LITTLE DICES.

HEAT A GRID VERY WELL, PUT THE DWARF BOBTAILS ON IT AND GRILL THEM FOR ABOUT 10 MINUTES.

SCALLOP AND ADD THE LITTLE DICES OF VIOLET POTATOES. SPRINKLE WITH OIL AND ADD SALT.

DECORATE WITH LITTLE SLICES OF TOPINAMBOUR THAT HAS TO BE MARINATED IN OIL AND LEMON JUICE.

1) ANCHOVY FLAN WITH CAPONATA ( SICILIAN DISH MADE WITH FRIED AUBERGINES, CAPPERS,OLIVES ANDCELERY I

INGREDIENTS:

3 KG. FRESH ANCHOVIES

900 GR. AUBERGINES

900 GR. YELLOW PEPPER

900 GR. ZUCCHINI

600 GR. ONIONS

900 GR. POTATOES

2100 GR. RED TOMATOES IN BUNCH

3 BOUQUETS OF BASIL

600 GR. BREADCRUMBS

300 GR. PARSLEY

150 GR. WILD FENNEL

6 CLOVES OF GARLIC

300 GR. EWE’S MILK CHEESE

300 GR. TAGGIASCHE OLIVES

EXTRA-VIRGIN OLIVE OIL, BUTTER, VINEGAR TO TASTE

PROCEDURE :

  • GUT THE ANCHOVIES, TAKE THE HEAD, THE FISHBONE OFF, TAKING THE TWO FILLETS TOGETHER. WASH THEM.
  • BUTTER THE ALUMINIUM LITTLE MOULDS, SPRINKLE THE BREADCRUMB, SEASONED WITH OIL, CHOPPED GARLIC AND PARSLEY.
  • LINE THE MOULDS WITH THE FILLETTED ANCHOVIES.
  • CLEAN AND WASH THE AUBERGINE, ZUCCHINI AND PEPPER. PEEL AND WASH THE POTATOES. CUT THEM IN LITTLE CUBES.
  • CHOP THE ONION AND FRY LIGHTLY HALF OF IT IN OIL, ADD THE LITTLE CUBES OF VEGETABLES, BUT NOT THE POTATOES, AND COOK THEM.
  • IN ANOTHER PAN COOK THE POTATOES CUBES IN BOILING SALTED WATER, DRAIN THEM WHEN THEY ARE WELL COOKED.
  • IN A MIXING BOWL, MIX THE FRY LIGHTLY VEGETABLES, BOILED POTATOES, GRATED PECORINO CHEESE , CHOPPED PARSLEY AND BASIL.
  • FILL THE MOULDS WITH THE VEGETABLE COMPOUND AND CLOSE THEM WITH THE ANCHOVIES.
  • PREPARE THE SAUCE , FRYING LIGHTLY THE REMAINING ONION, ADD THE TOMATOES, PREVIOUSLY WASHED AND CUT IN LITTLE CUBES, SALT,ADD A LITTLE WATER, A DROP OF VINEGAR AND COOK FOR ABOUT 15 MINUTES.
  • BEAT THE TOMATOES TO GET A VERY SMOOTH SAUCE.
  • COOK INTO THE OVEN AT 180° DEGREE CENTIGRADE FOR ABOUT 10 MINUTES THE FLANS, THEN PUT THEM IN THE DISHES.
  • GUARNISH THEM WITH A “ TONGUE ” OF TOMATO SAUCE, TAGGIASCHE STONED OLIVES, WILD FENNEL, DROPS OF EXTRAVIRGIN OLIVE OIL.

2) STRINGOZZI ( THICK STRAND OF PASTA SQUARED SHAPE FROM UMBRIA ) WITH COLATURA, WILDE ASPARAGUS,P

INGREDIENTS:

2 KG. FLOUR “ 0 ”

1 LITRE WATER

3 EGG WHITE

18 SALTED ANCHOVIES

6 CLOVES OF GARLIC

450 GR. WILD ASPARAGUS

18 PUMPKIN FLOWERS

300 GR. PARSLEY

180 ML. SALTED ANCHOVY

0,3 LITRE EXTRA-VIRGIN OLIVE OIL

300 GR. STALE BREAD CRUMBS

PROCEDURE:

  • MAKE A WELL WITH THE FLOUR, IN THE CENTRE POUR SOME WATER, A PINCH OF SALT AND THE EGG WHITE.
  • SLOWLY BLEND FLOUR AND WATER, WORK INTO DOUGH ( KNEAD ), COVER IT AND LET IT STAND FOR ABOUT HALF AN HOUR.
  • ROLL IT OUT TO GET A SHEET OF PASTA DOUGH OF 3 MM.
  • FLOUR AND ROLL THE SHEET OF PASTA DOUGH. CUT IT TO GET THE STRANGOZZI
  • MAKE SOME NESTSHAPED PASTA, SPRINKLE THEM WITH SOME SEMOLINA AND PUT THEM ON A TRAY.
  • WASH THE ASPARAGUS, LEAVING ONLY THE ASPARAGUS TIPS AND THE TENDER PARTS OF THEM.
  • WASH THE PUMPKIN FLOWERS, CUT THEM IN LONG STRIPES, NOT VERY THIN.
  • IN A PAN FLAVOUR THE GARLIC ION THE OIL, ADD THE ASPARAGUS, COOK THEM FOR SOME MINUTES WITH A LITTLE WATER, ADD THE ANCHOVY FILLETS, THE PUMPKIN FLOWERS AND TAKE THE PAN OFF THE FLAME SOON AFTER, ADD SOME BREAD CRUMBS.
  • BOIL THE STRANGOZZI IN A LITTLE SALTED WATER, DRAIN THEM AND SAUTE’ THEM IN A PAN, ADDING THE ANCHOVY COLATURA.
  • PUT THE STRANGOZZI IN THE DISHES MAKING NESTSHAPED PASTA, POUR THE SEASONING ON THEM, SPRINKLE CHOPPED PARSLEY AND BREAD CRUMBS.

3) SILVER SCABBARDFISH ROLL WITH PISTACHIO NUTS, CITRUS FRUIT PUREE

INGREDIENTS:

KG. 3,9 SILVER SCABBARDFISH

3 LEMON JUICES

180 ML.EXTRA -VIRGIN OLIVE OIL

600 GR. SALTED PISTACHI NUTS

450 GR. BREADCRUMBS

90 GR. SALTED CAPERS

150 GR. PARSLEY

300 ML. WHITE WINE

90 GR. SULTANA RAISINS ( SULTANAS )

1,8 KG. POTATOES

450 GR. ORANGES

300 GR. MANDARINES

900 ML. MILK

120 GR. BUTTER

GRATED PARMESAN CHEESE

6 ROMAN ARTICHOKES

3 LITRES SEED OIL

SALT TO TASTE

PROCEDURE:

- EVISCERATE AND CUT THE SCABBARDFISH IN PIECES 15 CENTIMETRES LONG. TAKE THE BIG INTERNAL FISHBONE OFF TO GET TWO FILLETS.

- PLACE THE SCABBARDFISH FILLETS IN A TRAY, WET THEM WITH A MIXTURE OF EXTRA-VIRGIN OLIVE OIL AND LEMON JUICE.

- LET MARINATE THE SCABBARDFISH FILLETS FOR ABOUT 30 MINUTES INTO THE FRIDGE.

- IN THE MEANTIME PREPARE THE GRAINS OF PISTACHIO NUT AND PUT THE PISTACHIO NUTS, CAPERS, SULTANAS, BREADCRUMBS, A LITTLE OIL AND WHITE WINE IN THE CUTTER AND BEAT TO OBTAIN A COMPOUND NOT VERY THIN.

- TAKE THE SCABBARDFISH FILLETS OFF THE FRIDGE AND PUT THEM ON THE COMPOUND YOU PREVIOUSLY PREPARED. WITH THESE FILLETS MAKE TWO ROLLS, LEAVING THEIR SKIN INSIDE.

- IN THE MEANTIME PREPARE THE ARTICHOKES: TAKE ALL THE EXTERNAL LEAVES OFF, CUT THEIR STALKS AND THE UPPER PART OF THE ARTICHOKE AND PASS THE LEMON ON IT; CUT THE HEART OF THE ARTICHOKE A LA JULIENNE, VERY THIN AND PUT IT IN WATER AND LEMON JUICE.

- BOIL THE POTATOES WITH THEIR PEEL. WHEN THEY ARE COOKED, PEEL THEM, THEN MASH THEM

- HEAT THE MILK AND BUTTER, THE ORANGE AND MANDARINE PEELS, SALT. FILTER THE LIQUID TO ELIMINATE THE PEELS, ADD POTATOES, A SPLASH OF THE ORANGE AND MANDARINE JUICE; MIX WITH A WISKH, ADD SOME SALT TO TASTE, AND LEAVE IT IN A WARM PLACE.

- PUT THE LITTLE ROOLS IN AN OVEN DISH, WET THEM WITH THE JUICE OF THE MARINADE AND PUT IT INTO THE OVEN AT 180°DEGREE CENTIGRADE FOR NO MORE THAN 10 MINUTES.

- IN THE MEANTIME FRY THE ARTICHOKES A LA JULIENNE, DRAINED AND DRIED, IN SEED OIL. PUT THEV FRIED ARTICHOKES ON A BLOTTING PAPER.

- PUT ONE SCABBORDFISH ROLL, STILL WARM, ON A DISH WITH TWO QUENELLES ( OVAL DUMPLING MADE WITH MASHED POTATOES ), GUARNISH THEM WITH THE CRISPY CURLS OF ARTICHOKES.

,

4) BREAD WAFER WITH SARDINES IN CARPIONE ( FISH OR VEGETABLES FRIED AND MARINATED IN VINEGAR, ONION

INGREDIENTS:

1,8 KG. FRESH SARDINES

1,5 KG.BIG RED ONIONS

9 LEAVES OF BAY ( LAUREL )

EXTRA-VIRGIN OLIVE OIL

300 ML. RED WINE VINEGAR

600 GR. FLOUR

60 GR. SUGAR

4,5 LITRE SEED OIL

SALT TO TASTE

30 GR. WHOLE PEPPER

300 GR. YELLOW LITTLE TOMATOES

300 GR. ROCKET

90 GR. PINE NUT

120 ML. GRAPEFRUIT JUICE

240 GR. MAYONNAISE

PROCEDURE:

  • GUT THE SARDINES, TAKE THE HEAD AND THE FISHBONE OFF AND WASH THEM. DRY THEM IN A CLOTH.
  • FLOUR THE SARDINES, FRY THEM IN A PAN IN VERY HOT OIL. WHEN THEY ARE GOLDENBROWN, DRAIN THEM ON A SHEET OF COOKING PAPER, AND SALT THEM.

CUT THE ONIONS VERY THIN AND LET THEM WITHER (SAUTE’ UNTIL TRANSPARENT ) IN A PAN WITH EXTRA-VIRGIN OLIVE OIL, WET WITH VINEGAR, ADD SUGAR, MIX AND LET IT MELT. ADD SOME WHOLE PEPPER AND THE BAY, LET THE LIQUID REDUCE FOR FIVE MINUTES ON A VERY HIGH FLAME. PUT THE SARDINES IN A TERRINE, POUR SOME SEASONED OIL AND LET THEM MARINATE FOR ABOUT ONE HOUR.

  • IN THE MEANTIME, PREPARE THE BREAD SLICES: CUT THEM VERY THIN WITH THE SLICER, CURVE THEM IN A LITTLE BOAT SHAPE, PUT THEM ON A BENT SURFACE AND PUT THEM INTO THE OVEN TO TOAST THEM TO KEEP THEIR SHAPE.
  • WASH THE ROCKET. DRY IT.
  • WASH AND CUT IN A HALF THE YELLOW TOMATOES.
  • PEEL THE RED ORANGES, TAKE THE PEEL OFF FROM THE ORANGE SEGMENT.
  • PREPARE A SAUCE, THIN THE MAYONNAYSE WITH THE GRAPEFRUIT JUICE. PUT IT INTO THE DISPENSER.
  • PUT THE BREAD ON A DISH, PUT THE ROCKET ON IT,THEN ADD THE SARDINES WITH ONIONS, PUT THE LITTLE TOMATOES AND THE ORANGE SEGMENTS ALL AROUND THEM, THEN ADD THE PINE NUTS A SPRINKLE OF DRESSING.

5) RISOTTO WITH ROASTED PEPPERS AND SKEWER OF GRILLED ANCHOVIES

INGREDIENTS:

1,8 KG. FRESH ANCHOVIES

1,8 KG. RED PEPPERS

450 GR. CELERY

450 GR. CARROTS

1,2 KG. ONIONS

1,2 KG. CARNAROLI RICE

180 GR. SMOKED HERRING

450 ML. WHITE WINE

300 GR. BUTTER

180 ML. EXTRA-VIRGIN OLIVE OIL

180 GR. COWS MILK CHEESE ( SIMILAR TO PARMESAN CHEESE )

210 GR. FRESH OREGANO

SALT TO TASTE

PROCEDURE:

  • TAKE THE ANCHOVIES’ HEADS AND THE FISHBONE OFF, GUT AND WASH THEM.
  • PREPARE LA MIREPOIX ( LARGE PIECES ) OF CELERY, CARROTS, ONION, GARLIC AND PUT EVERYTHING IN A PAN WITH COLD WATER AND SALT. ADD THE HEADS AND THE FISHBONES.
  • LET EVERYTHING BOIL. SIMMER IT FOR TWO HOURS AND THEN FILTER IT.
  • WASH THE PEPPERS, PUT THEM IN A BAKING PAN AND ROAST THEM IN A HOT OVEN AT 250° DEGREE CENTIGRADE; WHEN THEY ARE BROWN, PUT THEM IN A CONTAINER WITH AN HERMETIC SEAL AND LET THEM COOL. PEEL THEM AND COLLECT THEIR WATER. THEN CUT THEM IN STRIPES.
  • SKEWER IN LITTLE SKEWERS 79 ANCHOVY FILLETS FOR EACH PORTION AND SEASON THEM WITH EXTRA-VIRGIN OLIVE OIL AND SALT.
  • CUT THE SMOKED HERRING A LA JULIENNE, TAKING ITS SKIN AND THE OTHER PARTS OFF.
  • CHOP THE ONION AND LET IT FRY LIGHTLY IN A PAN, ADD SOME ANCHOVY FILLET, THE HERRING LEAN, THEN ADD THE RICE AND LET IT TOATS, ADD WHITE WINE TO REDUCE, AND START COOKING IT ADDING THE PEPPER WATER AND A MIREPOIX OF FRESH OREGANO. KEEP ON COOKING.
  • WHEN THE RICE IS FIRM ( AL DENTE ), CREAM IT WITH BUTTER AND SOME PARMESAN CHEESE.
  • IN THE MEANTIME GRILL THE LITTLE SKEWERS OF ANCHOVIES.
  • PUT SOME RICE ON A DISH, PUT THE PEPPER FILLETS AND THE ANCHOVY SKEWER ON IT.

6) MACKEREL FILLET IN PORCHETTA AND ACQUAPAZZA IN THE PAPER BAG ( COOKING METHOD IN PARCHMENT OR IN

INGREDIENTS:

3,3 KG. FRESH MACKERELS

9 CLOVES OF GARLIC

900 GR. CHERRY TOMATOES

300 GR. ONION

600 GR. POTATOES

180 GR. PARSLEY

120 ML. EXTRA-VIRGIN OLIVE OIL

1,2 KG. FRESH UMBRIAN SAUSAGES

180 GR. WILD FENNEL

300 GR. CHICKEN LIVER

300 GR. CHICKEN GIZZARD

300 GR. STONED BLACK OLIVES

300 GR. STONED GREEN OLIVES

90 GR. SALTED CAPERS

SALT AND PEPPER TO TASTE

PROCEDURE:

  • GUT, EVISCERATE AND CUT THE HEAD OF THE MACKEREL, CUT IT IN FILLET, WASH THEM.
  • WASH THE CHERRY TOMATOES, CUT THEM IN HALVES OR IN SEGMENTS.
  • PEEL THE ONION AND CUT IT A LA JULIENNE.
  • PEEL THE POTATOES, WASH THEM AND CUT THEM IN SLICES OF 1 MM.
  • WASH THE CHICKEN LIVER AND THE CHICKEN GIZZARDS, CUT THEM IN LITTLE CUBES.
  • REMOVE SALT FROM THE CAPERS WASHING THEM.
  • CHOP A HALF OF FENNEL AND PARSLEY.
  • MAKE LITTLE SAUSAGE BALLS, LIKE NUTS.
  • IN A LARGE PAN POUR THE OIL AND FRY LIGHTLY THE CLOVES, THE ONION, ADD THE CHICKEN LIVER, THE GIZZARDS, THE SAUSAGE LITTLE BALLS, COOK EVERYTHING ON A HIGH FLAME FOR FEW MINUTES.
  • WHITE WINE TO REDUCE.
  • CUT THE PAPER IN PIECES OF 6080 CM.
  • ON EVERY PIECE OF PAPER PUT THE POTATOES, A LITTLE SALT, THE MACKEREL FILLETS, THE MIREPOIX, THE FENNEL AND PARSLEY, A SPOON OF MEAT COMPOUND, THE CHERRY TOMATOES, SALT, PEPPER, THE OLIVES AND THE OTHER POTATOES.
  • CLOSE THE PAPER BAGS WITH A STRING
  • COOK THE PAPER BAGS INTO THE OVEN AT 200° DEGREE CENTIGRADE FOR ABOUT 25 MINUTES.