Bocconotti Calabresi Ingredients – Serves 10 Method On a wooden pastry board, arrange the flour in a heap and place the sugar, eggs, yeast and lard in the centre, mix everything well. Work well until the dough is smooth and soft, then I put it in a bowl, cover and put it to rest in […]
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Fileja with ‘Nduja Ingredients – Serves 6 For the Fileja For the ‘Nduja sauce Method Sift the flour, place it on the wooden board and form a hole in the middle. Dissolve the salt in half a glass of warm water and gradually pour the salted water into the hole, starting to work the flour
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Perperoncini Ripieni Ingredients – Serves 8 Method Put on kitchen gloves and rinse the peppers. Dry them and remove the top part, then remove the internal seeds with a teaspoon. Pour the wine and vinegar into a saucepan. Combine the bay leaves, black pepper, rosemary and cloves. Bring the liquid to a boil and let
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Cannoli Siciliani Ingredients – Makes 10 For the Shell For the Stuffing To Decorate Method For the ricotta cream Drain the sheep ricotta in a colander and place it in the refrigerator until it has lost the whey, then sift it, and mix it well in a bowl together with the sugar, the vanilla pod
Pasta alla norma Ingredients – Serves 4 Method In a large sauté pan, heat the olive oil until it’s hot. Turn the heat to medium, add the onion and garlic and cook the mixture until it’s soft but not browned. Add the chilli flakes. Add the aubergines – and watch as they absorb all the
Sarde A Beccafico Ingredients – Serves 6 For the Stuffing For the Topping Method To prepare sardines a beccafico, make sure your sardines are already clean (you will need 520 g of butterflied open sardines). To make the filling: first of all, put the raisins to soak in cold water for about ten minutes. Then
Parafrittus Ingredients – Serves 15 Method In a container pour the sugar with the eggs, start kneading everything by hand, then add the flour and the milk in which you have dissolved the brewer’s yeast. Put the lard, the grated rind of the lemon, the oranges and the juice of the oranges only, and finally
Culugriones Ingredients – Serves 4 For the Stuffing To Season Method Boil the potatoes in water with the peel until soft. Peel the potatoes and mash them with a ricer in a large container. Add the oil, the minced garlic and the chopped mint. Add the cheese mixture and stir well. Let the mix rest.
Mussels and Clams with Sundried Tomato and Capers Ingredients – Serves 2 Method Wash the clams and mussels under running water. Clean the mussels by scraping the shell and removing the byssus. Brown the garlic and chopped dried tomatoes in a large pan, add the desalted capers, mussels and clams and blend with the wine.
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Pasta with Asparagus, Parmesan & Lemon Ingredients – Serves 4 Method Heat 10 ml of oil and the butter in a saucepan over medium heat. Fry the onion with a pinch of salt for 5 minutes or until it gets translucent. Add the garlic and rosemary, and cook for 1 minute. Tip in the tomatoes
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