Tag

first courses

Kitchen

Spaghetti with clams on a bed of creamed potatoes

Spaghetti, love and fantasy. This is the mantra of the Valentine’s Day recipe that we’re proposing today. Because, just like relationships, cooking is primarily all about love and then, without any doubt, about fantasy too.We wanted to put an amazing new spin on a basic Italian classic like spaghetti with clams and we are sure it will win the hearts of even the most sophisticated diners. What you get is a rather libidinous fish-based pasta dish: a plate of creamy spaghetti with juicy clams in a perfect marriage of seafood and luxuriously delicate potato flavour. The dish is rounded off with…

Read more
Cannelloni al radicchio, patate e scamorza affumicata - la ricetta vegetariana
Kitchen

Cannelloni with radicchio, potatoes and smoked scamorza cheese. A perfect, vegetarian first course for the holidays!

Today we would like to suggest some cannelloni with radicchio; the perfect idea for your festive menu. It’s a vegetarian first course enriched with the flavour of scamorza cheese, which gives it a very special hint of smokiness that is perfectly balanced by the sweetness of the potatoes and leeks. Because Xmas lunch wouldn’t be right without a pasta bake, no matter whether it’s lasagne or a pan of cannelloni.  And we have decided to prepare our very own vegetarian version. This radicchio cannelloni dish can even be prepared in advance, frozen and then baked and browned in the oven…

Read more
Kitchen

Beetroot risotto with mushrooms and Pecorino cheese

Autumn has arrived and with it one of the dishes I cherish most: beetroot risotto. The aroma of gently melting butter, the sound of the wine as it spits on the heat, the smell of cheese that envelops every single grain of rice with poetry. Every season has a signature dish and for the one that has just begun it can be no other than risotto. Year after year – as soon as the leaves of the cherry tree begin to turn yellow and blanket the garden as they fall – I have fun thinking of unusual and appetizing combinations…

Read more
Kitchen, Outdoor

Linguine al pesto di rucola e basilico con speck croccante

Un piatto di pasta al pesto di rucola ed è subito casa. Gli amici che si contano sulle dita di una mano attorno a un tavolo di legno in giardino. Il tepore dei primi raggi di sole, quelli primaverili che scaldano prima l’anima e poi la pelle. Della carne che cuoce alla griglia nel barbecue. Il profumo delle braci, il piacere della condivisione, il ciliegio che sfoggia fiero i suoi primi boccioli. Un gusto fresco e sincero come solo un piatto preparato con amore sa esserlo. Il sapore frizzante e spensierato della rucola. Linguine al pesto di rucola che abbracciano i rebbi…

Read more
Kitchen

Polenta with gorgonzola and sausage: how to use left-over polenta.

Do you have some left-over polenta and some sausages from your last barbecue as well? In this case let’s transform them into a dish that comes straight from my grandma’s recipe book: sandwiched polenta with gorgonzola and sausage. I love the summer, but autumn has a lot to say for itself too. It brings with it the cathartic reinstatement of the right priorities through the warmth of a newly-lit fireplace and a mug of hot chocolate held between your hands. Autumn is a gentle and invigorating coolness that strokes your face and instils new, fresh thoughts in your mind: a…

Read more
Kitchen, Outdoor

Quick deep-pan pizza – our recipe for professional results!

Dedicated to all of you who think they can’t make homemade pizza because it doesn’t rise properly or they don’t have time to knead the dough for hours on end. Our mission today is to make you change your mind, which is why we want to show you how to prepare a quick, deep-pan pizza that guarantees perfect results and is disarmingly simple. Remember the perfect pizza that beckons to you from the baker’s window every time you pass by? Well, by following just a few, simple steps you can find in the recipe below you will be able to…

Read more
Close