THE ART OF COOKING

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Mullet ravioli finished with Grecanico taleggio cheese fondue and fennel

Preparation time about an hour Ingredients for 4 people For the pasta: 220 g of durum wheat flour 30 g of semolina 2 eggs ...

ITALIAN CUISINE, THE ART OF COOKING

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Vermicello and San Pietro

Today I present to you another tasty fish dish and precisely a vermicello al San Pietro. Ingredients for the pasta: St. Peter's fish: 2 medium fillets ...

trenette ragu of grouper and Thai eggplant

ITALIAN CUISINE, THE ART OF COOKING

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Trenette with grouper ragout and Thai eggplant

I love Thai aubergines, they are sweet, they do not absorb oil and go very well with fish, in this recipe I have combined them with the sauce of ...

ITALIAN CUISINE, THE ART OF COOKING

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The rolled lasagna

I placed this recipe of the rolled lasagna because I was also incredulous about the result, but I was satisfied with it. I was preparing a normal lasagna for ...

ITALIAN CUISINE, THE ART OF COOKING

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Stuffed Schiaffoni with Saint Peter's fish and flavored courgettes

This is a pasta shape that I really like and that I use often, both with filling and simply seasoned and not just with fish….

ITALIAN CUISINE, THE ART OF COOKING

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Noodle with San Pietro and chickpeas

These Noodles are really very simple to make and very tasty. Ingredients: Noodle 300 g Fillet of St. Peter's fish, about 400 g Chickpeas, 320 ...

ITALIAN CUISINE, THE ART OF COOKING

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Pappardelle in swordfish parmigiana, Thai eggplant and… 'e Pacchetelle

Pappardelle in swordfish parmigiana, Thai aubergines and… 'e Pacchetelle Ingredients for 4 people: 150 g of pappardelle. 400 g of Pacchetelle or yellow cherry tomatoes ...

ITALIAN CUISINE, THE ART OF COOKING

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Turmeric monograno with clams and courgette flowers

Turmeric monograno with clams and courgette flowers Ingredients for 4 people: 1 kg of clams of your choice 320 g of spaghetti 10/15 ...

ITALIAN CUISINE, THE ART OF COOKING

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Baked mullet fillet on bergamot-scented couscous

Baked mullet fillet on bergamot-scented couscous Ingredients for each bag: 2 medium mullet fillets 4 slices of fennel ...

ITALIAN CUISINE, THE ART OF COOKING

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Carbonara fettuccine with cuttlefish and spiced egg

Carbonara fettuccine with cuttlefish and spiced egg Ingredients for 4 people Fettuccine, about 70/80 g per person. Cuttlefish cleaned and washed 300 g. Egg…

ITALIAN CUISINE, THE ART OF COOKING

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Spaghetti with Kamut

Kamut spaghetti with Mazzara shrimp and Mung bean sprouts fried and flavored with smoked salt, finished with shrimp mousse flavored with ...

ITALIAN CUISINE, THE ART OF COOKING

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Trenette with scented courgettes

Trenette with scented courgettes Ingredients for 4 people: 320 gr of trenette or fettuccine One medium courgette One medium Tropea onion Extra virgin olive oil ...

ITALIAN CUISINE, THE ART OF COOKING

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Meatballs, arancini and spiced millet supplì, with Tropea IGP onion, au gratin

Meatballs, arancini and spiced millet supplì, with Tropea IGP onion, au gratin Ingredients Hulled millet (5 g is enough for 150 forms) A red onion ...

ITALIAN CUISINE, THE ART OF COOKING

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Balilla brown rice with turmeric, with scampi tails, courgettes and spring onions finished with mullet bottarga.

Balilla brown rice with turmeric, with scampi tails, courgettes and onions, finished with mullet bottarga. Ingredients for 4 people: Brown Balilla rice about 250 ...