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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,...

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...

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...

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...

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...

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...

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...

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...

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,...

Crumble anchovies spaghetti

Preparation: Put the Italian anchovies in warm water to rehydrate them. Take garlic, onion and chilli. Clean the onion,take half and chop it. Then pour extra virgin olive oil and pour it into a frying pan and add the chopped...
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