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 ...

ITALIAN CUISINE, THE ART OF COOKING

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Focaccia bread

FOCACCIA Ingredients: Type 1 flour 450 gr Cruschello 10 gr. Wheat germ 4.5 gr. Potatoes already boiled and mashed 100 gr 4 tablespoons of oil ...

ITALIAN CUISINE, THE ART OF COOKING

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Turmeric Schiaffoni with cod fillet

Turmeric Schiaffoni with cod fillet Ingredients: 320 gr of Pasta in the shape of schiaffoni or paccheri. 600 gr of fresh cod fillet. 400 gr ...

ITALIAN CUISINE, THE ART OF COOKING

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Stuffed squid with Thai eggplant

Stuffed squid with Thai eggplant For these squid you need: 4 clean and fresh squid 4 green and ripe Thai eggplant 40 g of cheese, like ...

ITALIAN CUISINE, THE ART OF COOKING

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Anchovy pitta

PITTA DI ALICI Ingredients Anchovies about 600/700 gr Garlic 2 cloves. Origan. Semolina 2 tbsp. Stale bread 2 rolls of 80 gr. Salt and oil ...

ITALIAN CUISINE, THE ART OF COOKING

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Gobbetti of Calabrian-Indian fusion struncatura, with courgette stems and leaves. Vegan style

Gobbetti of Calabrian-Indian fusion struncatura, with courgette stems and leaves. Vegan style! Ingredients for 4 people About 500 grams of stems and leaves of ...

ITALIAN CUISINE, THE ART OF COOKING

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Spaghetti Normas

SPAGHETTI ALLA NORMA Ingredients for 4 people 300 gr of spaghetti or other type of your choice. 1 medium violet eggplant. 400 gr of peeled tomatoes ...

ITALIAN CUISINE, THE ART OF COOKING

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Oriental paccheri

Taste and flavor enclosed in a simple pacchero but with character. Ingredients for 4 people: 400 gr of paccheri. A chopped red onion from Tropea….

ITALIAN CUISINE, THE ART OF COOKING

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Zucchini with a Calabrian heart

For the preparation of 8 courgettes you need Ingredients: 8 medium round courgettes 70 gr of minced meat of black Calabrian pig, preferably from the thigh ...