Pasta with zucchini flowers

INGREDIENTS: 250g. short pasta to taste 1 small onion 2 tablespoons olive oil 300g. zucchini flowers 1 sachet of saffron 1 egg yolk 1 / 2 cup skim milk Salt and pepper 4 tablespoons grated Parmesan PROCEDURE:  Wash zucchini flowers and carefully dab it with paper towels; privateli of the stem and collect them in a saucepan along with chopped onion, olive oil, a pinch of salt and a little pepper.

Pasta with broccoli

Servings Serves: 4 Difficulty. Media Preparation time: 30 minutes. INGREDIENTS: 800g. broccoli salt 320gr. pasta 4 anchovy fillets in oil 1 clove garlic 1/2 dried chili pepper 6 tablespoons extra virgin olive oil 20gr. of grated pecorino roman.

Fusilli with zucchini and smoked cheese

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 350g. 350g of fusilli. 150g of courgettes. scamorza white diced 1 / 2 bunch arugula garlic olive oil salt pepper Boil plenty PROCEEDINGS -------------------------- salt water you'll need 'to boil the pasta. Meanwhile, pan-fried zucchini with a drizzle of hot oil flavored with two cloves of garlic, add the rocket, and then immediately turn off all the blend by adding a tablespoon of olive oil and a pinch of salt.

Vegetarian lasagna

Serves: 4 people Difficulty ': Media Preparation time: 1 hour 25 minutes INGREDIENTS 350g. lasagne (sheets already 'ready) 500gr. Swiss chard 1 leek 1 red pepper 3 carrots 2 onions 200g. mushrooms 4 tomatoes 20gr. butter 1 teaspoon fresh oregano 50g. grated Parmesan cheese 400ml. bechamel already 'ready 4 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Peel onions and cut into rounds.

Bucatini with spinach au gratin

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 15 minutes INGREDIENTS 300g. bucatini 700gr. spinach leaves 1 leek 200g. cooked ham, diced 40g. butter 350ml. milk 1 tablespoon flour 2 tablespoons bread crumbs 1 pinch of nutmeg salt pepper PROCEDURE -------------------------- Bring to a boil a pot with salted water and cook the pasta.

Al dente Drain and keep aside. Thoroughly clean the spinach, plunge into boiling salted water and cook for 10 minutes. Drain and let cool. Well with your hands to squeeze and chop coarsely. Wash the leek, dry and cut into rounds. Scald for 10 minutes in salted water, then drain. In a bowl, mix the chopped spinach with washers leek, add the pasta and diced ham, stir.

Conchiglioni cream artichokes

Serves: 4 people Difficulty ': Media Preparation time: 60 minutes Ingredients 12 conchiglioni 8 artichokes 1 medium potato 1 onion 100 gr. 50g of Brie. 50g grated parmesan. soft butter oil parsley salt pepper -------------------------- PROCEDURE Clean the artichokes and cut into thin spicchietti. Peel the stems to about 10cm.

and slice. Peel the potatoes and cut into cubes. Mince the shallot. Sauté with 2 tablespoons oil, add potatoes and artichokes and cook over medium heat for 10 minutes. A meta 'cooking pour 1 / 2 glass of water. Add salt and pepper mix. Have ready an 8 spicchietti artichoke cooked and blend the rest.

Paccheri with pumpkin and olives

Serves: 4 personeDifficolta ': Easy Preparation time: 45 minutes INGREDIENTS 350g. paccheri 500gr. Pumpkin 150gr. 200g of black olives. tomato sauce 2 onions 1 clove garlic 1 / 2 cup dry white wine basil 5 tablespoons olive oil salt pepper ----------------------- --- PROCEEDINGS Peel the pumpkin by removing the skin, seeds and stringy portion, cut the flesh into cubes.

Peel onions and chop finely. In a large pan heat oil and brown the crushed garlic clove and the chopped onions. Add the diced squash and cook for 5 minutes, stirring a wooden spoon. Season the squash with basil with your hands and the tomato sauce. Add salt and pepper, pour the wine and simmer the sauce for 20 minutes on medium heat.

Linguine with shrimp and fried artichokes

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 320gr. 16 prawns linguine 2 artichokes 1 cup dry white wine 1 sprig of parsley juice of 1 lemon olive oil salt pepper flour -------------------- ------ PROCEDURE Peel the artichokes by removing the outer leaves and tough part of the stem.

Divide in half 'and remove the beard and then cut into thin spicchietti. Put it to soak in a bowl with water and lemon juice to prevent blackening. Drain and pat dry. Peel the prawns and remove the black intestinal thread located on the back. Boil in salted boiling water for 5 minutes, then drain and keep aside.

Mess of feathers

Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 250g. 100g of penne. frozen peas 1 red pepper 2 leeks 1DL. milk 4 eggs 4 tablespoons grated Parmesan cheese 1 tablespoon chopped parsley 5 tablespoons olive oil salt pepper butter to grease ------------------------- - Procedure Boil the penne in boiling salted water until al dente.

Drain and put them under cold running water. Drain again. Preheat the oven to 180 degrees. Peel the peppers removing the stem, seeds and pith, cut the flesh into cubes. Peel and chop the leeks. In a pan, let heat three tablespoons of oil and brown the leeks and peppers for two minutes. Add the frozen peas, ladle some water and cook for 15 minutes.

Spaghetti with zucchini cream

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes Ingredients 280 gr. 600g wholemeal spaghetti. 40g of zucchini. basil leaves 1 lemon 150g. 30g garlic ricotta. extra virgin olive oil salt white pepper PROCEEDINGS -------------------------- Tick, wash and dry the zucchini, then the goal pelatene 'with potato peeler, peel and boil for a couple of minutes in boiling water.

Cut all but the zucchini, peeled or not, first in long slices and then at an angle to match. In a pan put the olive oil with some garlic cloves to your taste and all the sliced \u200b\u200bzucchini, put it on fire and jump over a high flame for a few minutes, stirring with a wooden spoon, a cooking course in 6 minutes, then remove from heat and remove garlic cloves.

Risotto with rocket and first full salt

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 20 minutes INGREDIENTS 230g. 50g of brown rice. Rocket 100gr. primo sale cheese 20gr. of butter, vegetable broth 1 small shallot white wine 10gr. extra virgin olive oil salt pepper pink -------------------------- PROCEDURE Clean the rice grains by removing broken or open, then wash it thoroughly because 'and' rather dusty.

Allow 3 cups of rice and 10 cups of water, since 'the ideal proportions are 3 parts of cooking liquid for rice, but in this case we want to drain the rice to finish cooking the risotto. Put the rice in cold water, add a little 'salt, bring to a boil, then lower the heat to low and cook covered for one hour.

Queens with aromatic sauce

Serves: 4 people Difficulty ': Easy Preparation time: 70 minutes Ingredients 280 gr. 600g of pasta type queens. firm ripe plum tomatoes 3 dried tomatoes in oil 1 small bunch of herbs (thyme, marjoram, chives, basil, parsley) 2 tablespoons extra virgin olive oil garlic salt pepper ----------- --------------- PROCEDURE Wash the tomatoes and scald in boiling water for a couple of minutes after having engraved a cross near the stalk; pass them under cold water, peel, remove seeds and cut in half 'in the sense of length.

Pizzoccheri light to Valtellinese

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 350g. pizzoccheri of 250gr. 40g potato. Fontina 200gr. 100gr of coastline. Cabbage 30g. extra virgin olive oil salt pepper Peel the coasts PROCEEDINGS -------------------------- leaves more 'ruined, then wash and dry them, cut them small pieces and keep aside; also sliced thin cabbage, remove the rind and cut the cheese into small cubes.

The three grain pilaf

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 30 minutes Ingredients 60g. 70g of whole grains. long grain brown rice 60g. 500g toasted buckwheat. 500g green beans 1 green pepper. canned tomatoes tomato sauce 1 onion garlic bay leaves olive oil salt pepper PROCEDURE -------------------------- Rinse well under the three grains 'water.

In a saucepan containing 1 lt. of salted water to boil first buckwheat. Once the water boils, lower the heat, cover with a lid and cook on low heat for 30 minutes. Add another liter of boiling water, then rice and wheat, raise the heat so as to quickly return to a boil and simmer for 25 to 30 minutes, until the water will be 'fully absorbed.

Penne with artichokes and saffron

Serves: 4 people Difficulty ': Easy Preparation time: 30 minutes INGREDIENTS 300g. penne with 5 spiny artichokes 1 small bunch of parsley 1 clove garlic 2 packets of saffron 30g. 20g parmesan cheese. extra virgin olive oil 1 shallot 1 lemon 80ml. white wine salt pepper PROCEDURE -------------------------- Chop the artichokes, leaving the stem attached to the final 3cm.

With the help of a boxcutter, clean the outside of the stem, leaves removed two rounds, in each case the most 'hard. Cut in half 'the artichokes, remove the beard with a dig inside, then cut into pieces and put them in a bowl of water acidulated with lemon juice to prevent blackening. Chop the stems of the artichokes and boil for 10 minutes in a saucepan with salted water.

Quick Pasta alla norma

Serves: 4 people Difficulty ': Easy Preparation time: about 30 minutes INGREDIENTS 320gr. short pasta 1 package frozen grilled eggplant 80gr. of ricotta cheese to be grated 500ml. tomato sauce fresh garlic 2 tablespoons extra virgin olive oil fresh basil salt pepper PROCEDURE -------------------------- Let thaw in an eggplant colander in the meantime the grated ricotta salata with a grater with large holes instead.

Pappardelle with fennel and olives

Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 2 red onions 2 fennel 20gr. of extra virgin olive oil 350gr. pappardelle pasta type 20gr. 40g fresh basil leaves. 10 flowers of olives capers 6 anchovy salted 10g. Parmesan cheese, salt, pepper flake -------------------------- PROCEDURE Preheat oven to 200 degrees.

Peel outer leaves from the first lap of the red onions and slice them into rounds, also clean the fennel by removing most 'hard and green tufts and cut rather thin, preferably with the slicer. Mix in a bowl with the fennel and onions, seasoned with extra virgin olive oil, salt and pepper and transfer them to a baking pan and bake for about 30 minutes or until the fennel are tender and soft.

Baked pasta with zucchini and smoked cheese

Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 320gr. 3 medium zucchini 180g of butterflies. white smoked cheese into thin slices 1 shallot 2 tablespoons grated Parmesan cheese and extra virgin olive oil 1 egg salt pepper PROCEDURE -------------------------- Prepare the zucchini cubes in a pan with the olive oil until they brown, season with salt, pepper and some chopped mint leaves.