Category: Main courses

Directions

Cut 120 g of fontina into cubes.
In a bowl put 500 mL of béchamel sauce, the diced fontina, 60 g of summer truffle slices, 40 g of breadcrumbs, 30 g of grated grana padano and 3 eggs and mix.
Pour into a mould and bake at 200 °C for 30 min.

Directions

In a bowl mix 400 g of flour, 30 g of oil and 4 eggs.
We form a dough and let it rest 30 min wrapped in plastic wrap at room temperature.
In a bowl mix 100 g of grated parmesan cheese, 100 g of grated pecorino cheese, 1 egg, grated lemon zest, salt and pepper.

Roll out the dough.
Cut it into rectangles.
We form little balls of filling with our hands and put them on the rectangles of pastry.

Close the sheet by folding it over and brush the pigeons with 1 beaten egg yolk and 20 g of milk.
Cut the surface of the pigeons in an X shape.
Bake at 180°C for 25 minutes.

Directions

Blanch 1 kg of aubergines in a pot of boiling water.
Soak 50 g of breadcrumbs in 70 ml of milk.
Cut the aubergines in half and, without breaking them, remove the pulp and keep it aside.

Chop the aubergine pulp, 100 g of mortadella, 3 cloves of garlic, the squeezed breadcrumbs and put them in a bowl.
Add 3 eggs, grated grana padano cheese and salt.
Add 80 g of truffle and mix.

We fill the aubergines one by one.
Cover the filling with breadcrumbs.
Place the aubergines in a greased pan in the oven at 180 °C for 30 min.

Directions

Heat 500 ml of milk in a small saucepan.
In another saucepan put 120 g of sugar and 2 eggs and mix with a whisk.
Add 100 g of 00 flour and 1 sachet of vanillin and mix.

Pour the hot milk into the other saucepan and continue stirring.
Bring the saucepan over the heat and let the cream thicken while stirring.
Shape the cream into a rectangle, cover with cling film and allow to cool completely.

Cut the cream into cubes.
We take 3 bowls: in the first one we put 100 g of flour 00, in the second one we beat 2 eggs with 25 mL of milk and in the third one 150 g of breadcrumbs.
Put the cubes in the three bowls (flour, eggs and then breadcrumbs) and fry for a couple of minutes in oil at 170 °C.

Directions

Mix 400 g of flour, 1 teaspoon of baking soda and 1 teaspoon of salt in a bowl.
Pour in 250 mL of water and 3 tablespoons of oil and knead.
Leave to rest for 15 minutes.

Meanwhile, cook 350 g of spinach in a pan with a little oil.
Divide the dough in half and roll it out into two circles with the diameter of a pan.
On the first circle add 75 g of scamorza cheese, the spinach and then the other 75 g of scamorza cheese.

We close with the second circle and seal the edges. Heat a non-stick frying pan and then place the focaccia in it. Cook for 4 minutes on each side with the lid, to turn the focaccia slide the cooked side onto the lid and then turn it over.

Directions

Cut 1 carrot, 1 onion and 1 zucchini into small pieces.
Fry the vegetables in a pan with a little oil and 100 g of diced bacon.
We pierce the puff pastry and pour what we have prepared in the pan.

Beat 4 eggs, pepper and salt to taste and pour over puff pastry.
Bake at 180 °C for 30 minutes.