Recipes

Ravioli with porcini

I always start with the filling, so in the meantime it binds. Mix the ricotta of sheep (I have that of the Monti Sibillini) with the speck, cut very finely, and a handful of radicchio di Chioggia, always chopped up. ...Leggi altro

Feb. 16 2021

Stewed Red cabbage

Red cabbage is very good raw, but even cooked it has its own reason. We divide a head in half and cut it roughly into strips. Then we sliced a red onion of Cannara and sauté it in a pan ...Leggi altro

Feb. 16 2021

Guinea fowl with Truffle

In a small bowl mix a pinch of coarse salt, pepper, a piece of orange zest and half a slice of lard beaten and reduced to a cream. With this stuffing we spread the inside of the guinea fowl. We ...Leggi altro

Feb. 16 2021

White cabbage salad

We cut a quarter of cabbage, removing the toughest outer part, and slicing it as finely as possible. We make a creamy vinaigrette, stirring with a whip of red wine vinegar, oil and a few grains of coarse salt. Let’s ...Leggi altro

Feb. 16 2021

Orecchiette with roman broccoli

For this country recipe, we remove the tougher parts of the broccoli and keep only the pretty little heads around them, the tender florets. In a pan, brown a generous amount of oil, the crushed garlic, a pinch of chilli ...Leggi altro

Feb. 16 2021

Fried Sage

What do we do with sage? Let’s fry them! We use different varieties so we appreciate the nuances of taste and texture. We make ourselves a batter of beer, without egg, very light. In a bowl we put some flour ...Leggi altro

Feb. 16 2021

Vellutina bean salad

Vellutina is the name of a variety of Sicilian red beans very particular: although they need to soak for 10 hours, they keep their texture well intact. In this recipe, we combine velvet with black Trevi celery. Slowly cook the ...Leggi altro

Feb. 16 2021

Cereal soup with chicory and bietoline

Let's get the cereal base ready. . . do we want to give this concoction some flavor or not? Then we make a beaten with lard, we mince the onion and we throw everything in a drop of oil. In ...Leggi altro

Feb. 16 2021

Fennel and pig’s trotter salad

We remove the tougher parts of the fennel and slice it. Then we cut into thin slices an orange, possibly untreated, since we use it with all the peel. We put the two ingredients in a bowl, add black olives, ...Leggi altro

Feb. 16 2021

Duck with Sagrantino

Preparation:   We give a sense to the sweet bunches of sagrantino, rich in tannins and aromas, baked with duck breast. I cook ducks raised by me, they have an extra flavor, but also the ones you buy from the ...Leggi altro

Feb. 16 2021

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