Recipes

Gratin Thistles

Recipe: With thistles there are some necessary precautions: the fibrous part must be removed very carefully (as is done with celery), because they become very bitter when cooking; they must also be acidulated immediately, for this reason, when you are removing them, ...Leggi altro

Feb. 16 2021

Milanese-style asparagus

Recipe: Let’s start with asparagus: differentiate them by size and group them together. Then ripen them by rippling them and cut the base harder so that they are all the same length. Then take a twine and tie them in ...Leggi altro

Feb. 16 2021

Giuliese-style sole fish

Recipe: First clean the sole, remove the skin, gills and entrails, then rinse them under running water. Now cook them in a non-stick frying pan, add a garlic beak. Add the juice of half a lemon in the pan and ...Leggi altro

Feb. 16 2021

Ricotta cheese gnocchi

Recipe:  Let’s start immediately with the ricotta (well dried). Start working in a bowl with a fork, until it is soft and creamy. Then add the eggs (1 whole and 2 yolks). Add breadcrumbs and flour (two tbsn). Add salt ...Leggi altro

Feb. 16 2021

Wild herbs Stringozzi

Recipe:  Field grasses, washed, cleaned of the leathery parts and ready to be cooked. We put a generous amount of oil in a copper pot, along with a crushed red garlic peck. Add some of the chilli concoction and the ...Leggi altro

Feb. 16 2021

Treviso Radicchio Salad

Recipe:  The Treviso type of radicchio is another variety of this vegetable, the underground parts are also used. Peel 4 heads, chamfer the outer part of the stem, cut them into small pieces and pour them into a bowl. Peel ...Leggi altro

Feb. 16 2021

Baked Chioggia Red Radicchio

Recipe: We use the Chioggia red lettuce, it is the classic long red lettuce, an extraordinary plant because it remains completely compact: it bakes well. We take out the hardest parts, split the plant in two halves, place them in ...Leggi altro

Feb. 16 2021

Rabbit peperoni

Preparazione:  Iniziate dalle cipolle (abbondanti in questa ricetta), pulitele e tagliate sottilmente (a mano o con robot), rimuovete il germoglio dall’interno. Nel frattempo mettete del in una pentola e bagnatelo con dell’olio extravergine d'oliva. Prendete il prezzemolo e tritatelo. Versate ...Leggi altro

Feb. 16 2021

Sambenedettese broth

Preparation:  Let's start with the cuttlefish. Remove the bone, without breaking the sac inside the cuttlefish. Remove the entrails. Skin the cuttlefish under running water. Proceed with the tentacles: remove the tooth, make an incision under the eyes and remove ...Leggi altro

Feb. 16 2021

Venetian baccalà

Preparation: Take the stockfish, clean it removing the bones and cut it into slices, keep the skin. Put it in a pan and add cold water and a bay leaf and put on the fire. Add a piece of lemon, ...Leggi altro

Feb. 16 2021

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