FIRST COURSES
First courses
Supplì – Rice balls
In my personal food ranking the supplì – Rice balls occupy a privileged position. I’ve eaten them for a lifetime (practically for as long as I can remember) and it’s almost a life I make them. Eating a supplì made…
Pasta with vegetable ragout
This year our garden is struggling a bit. Except for zucchini, which have been doing great for a month or more, the other plants do not give us the abundance we expected. Not even tomatoes, which usually in this period…
Pasta alla Norma
This time it’s not enough to share the recipe of Pasta alla Norma with you, we want to do something more: we’ll tell you the story of the products we used and we will introduce you the company that grows…
Emma’s spinach Risotto
In the ‘spinach week’, you cant’ miss this delicious risotto: Emma’s spinach risotto, you must try it! For this recipe I have to thank my neighbors and friends Mauro and Pamela, who suggested it to me: Mauro has no idea…
Norcina Umbricelli
Norcina umbricelli are one of my favorite pastas. They are perhaps the greatest expression of Umbria and its more traditional ingredients, namely pork, pecorino cheese and truffle. Time: 20 mins Cost: medium Difficulty: easy Servings: 4 people Ingredients for Umbricelli: 200 g. durum…
Vegan rocket pesto
Few things give me the same satisfaction as eating products from my own garden! Among these products there is always, and I say always: rocket, which has been there for three years (since I sowed it) and grows, with different…
Spaghetti with neapolitan escarole
If you love pasta … but also Neapolitan endive … try to make these spaghetti with Neapoletan escarole! Time: 30 mins Cost: medium – low Difficulty: medium – easy Servings: 3 / 4 people Ingredients 200 g spaghetti pasta 200…
Wholemeal pasta, pumpkin and black cabbage
Wholemeal pasta, pumpkin and black cabbage is a vegan recipe, simple, with natural and comforting flavors. The result depends a lot on the products quality, whether they are from your kitchen garden or from small local farmers, the pasta will…
Salvo’s pasta
Dedicated to my friend Salvo, who first introduced me to it … bottarga, chopped pistachio (strictly Sicilian like him), wild fennel, a sprinkling of orange peel … and it's immediately love!
