Vincisgrassi Ingredients – Serves 6 Method To prepare vincisgrassi, start by cutting the chicken giblets into small pieces. Finely chop the celery, carrot and onion and put them in a saucepan to brown for 5 minutes, with extra virgin olive oil together with the pancetta. Let it all season for a few minutes then add […]
Olive All’ascolana Ingredients – For 25-30 Olives For the Stuffing For the Coating Method First of all, chop the vegetables and brown them with a little extra virgin olive oil, add the three types of meat and cook slowly over low heat, blending with the white wine. Add, salt and pepper to taste. Rinse the
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Cicerchiata Ingredients – Serves 4 Method First mix the eggs, sugar, and four tablespoons of oil with as much flour as you need to have a soft dough, starting with 150 g up to a maximum of 200 g. Continue to knead until the mixture is smooth and homogeneous. Let the dough rest for about
Pallotte Cacio E Ova Ingredients – Serves 4 Method Pour the oil into a saucepan, add half a clove of garlic and as soon as it is slightly golden add the tomato puree. Season with salt, pour half a glass of water and cook over medium heat for about 15 minutes. Remove the garlic. In
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Crostini Con Scamorza Ingredients – Serves 4 Method Pour a drizzle of oil into the pan to grease the bottom and sides. Arrange the slices of bread and moisten them slightly with a little bit of milk. Arrange thin slices of smoked scamorza cheese on top of the slices of bread. Season with salt and
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Pangiallo Ingredients For the Pangiallo For the Frosting Method Heat the honey in a saucepan until it becomes liquid, combining the grated peel of an orange and a lemon. Meanwhile, soak the raisins for about 30 minutes. Coarsely chop all the dried fruit and combine it in a bowl together with the candied fruit, the
Pasta All’amatriciana Ingredients – Serves 4 Method Start by preparing the amatriciana sauce. Cut the bacon into strips. Brown the bacon in a pan with a knob of lard and a little chilli. When it is golden, remove the pan from the heat, add the peeled tomatoes and salt and cook for 10 minutes. Meanwhile,
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Carciofi Alla Romana Ingredients – Serves 4 Method Clean the artichokes by removing the darker and harder outer leaves, cut the tip of the artichoke, clean the stem and put them in a bowl with water and lemon. This will prevent the artichoke from becoming dark so they can keep their bright colours. Meanwhile wash
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Torta Di Mandorle Molisana Ingredients – Serves 8 Method To prepare the Molise almond cake, start by pouring the almonds into a food processor and chopped to obtain a “floury” mixture. Keep the flour obtained aside. Divide the egg whites from the yolks, and whip the latter with the sugar until the mixture is light
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Cavatelli Al Ragu D’agnello Ingredients – Serves 4 Method Brown the minced lamb in a pan with plenty of oil, together with the garlic (which will be removed as soon as it has browned), rosemary and bay leaf. Add a little bit of wine and let it evaporate. At this point, add the tomato sauce,
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