Category: First courses

Directions

Chop 1 onion and cut 120 g of speck.
Melt 30 g of butter in a saucepan and add the onion.
After 10 minutes add the speck.

After a few minutes add 320 g of rice and then slowly add 0.33 L of beer.
Continue to cook until cooked, adding a little stock as needed.
When the rice is almost ready add 100 g of ricotta and stir to dissolve.

Directions

In a pan, fry 50 g bacon, 25 g butter, 1 chopped shallot and 1 clove of garlic.
Add 240 g of chickpeas and cook for 10 min.
Cook 250 g of macaroni, drain and toss in the pan with the sauce and 25 g of butter.

Directions

Cut and crumble 150 g of ciauscolo.
Put the ciauscolo in a frying pan with a little oil, 1 clove of chopped garlic and some chilli pepper.
Fry for 10 minutes.

Bring a pot of salted water to the boil and pour in 250 g of maltagliati.
Add 2 diced tomatoes to the pan and cook for 10 minutes.
Drain the pasta and toss it in the pan.

Directions

Place 1 kg of flour on a pastry board.
Add 4 eggs and knead, gradually pouring in 300 ml of water.
Roll out the dough.

Cut it into long strips and then into rectangles.
Pinch the centre to give the classic butterfly shape.
Cook in boiling water until they float to the surface.

Directions

We boil 2.5 L of salted water, pour 500 g of polenta and cook for at least 45 min while stirring.
Fry 1 onion with 250 g of sausage.
Pour the polenta onto the plates and when it has cooled down a little, pour the sauce over it.

Preparazione

We blanch a few pieces of lasagna a couple of minutes and dry them in a cloth.
We put the first layer of lasagna on a baking sheet.
We pour some of the meat sauce and béchamel.

Repeat for the other layers.
We finish by sprinkling the last layer with a little cheese.
Bake at 180°C for 40 minutes.