Bigoli all'amatriciana

bigoli all'amatriciana

Ingredients for four people

- one spring onion

- 400 grams of bigoli

- 100 grams of bacon or pancetta

- 1/2 glass of wine

- One peeled tomato of about 400 grams

- Grated pecorino romano

- Pepper to taste

- Salt to taste

Preparation: cut the pancetta or bacon into small pieces, place them in a pan and fry with the onion until browned. Then pour in the white wine and let it evaporate, add the chopped red pepper, tomato and parsley. Immerse the bigoli in a pot of boiling salted water, cook until al dente, drain and toss with the sauce and grated pecorino.

Bacon and zucchini garganelli


Ingredients for four people

- 300 grams of garganelli

- one onion

- three/four zucchini

- one pound of bacon

- salt to taste





Preparation: brown the onion in thin strips with oil, add the zucchine and cook for ten minutes. Cut the bacon into thin strips and add it to the fried onions; cook for about five minutes. Cook together for another ten minutes. add it to a pot with boiling salted water and cook until the garganelli is al dente, plate the pasta and dress with the sauce.

Speck and chicory sedanini


Ingredients for four people

- 300 grams of sedanini

- 50 grams of speck

- 70 grams of chicory

- 1/2 onion

- 10 grams of butter

- 50 grams of Parmesan cheese

- one clove of garlic

- red wine to taste

Preparation: blanch the chicory in boiling water for about twenty minutes, then prepare a butter base and add the onion and chicory: cook for four minutes while basting with the red wine. Brown the speck with oil, garlic and chicory. Add sedanini to a pot with boiling salted water and cook until al dente; finally, toss with the sauce and parmesan cheese.

Gnocchi with cream of peas

gnocchi with cream of peas

Ingredients for four people

- two ladles of vegetable broth

- 20 grams of butter

- 20 grams of Parmesan cheese

- 400 grams of potato gnocchi

- 30 grams of pecorino

- a pinch of white pepper

- 500 grams of fresh or frozen peas

Preparation: to make the cream, brown the chopped shallots with butter and peas for about fifteen minutes, if necessary, adding the vegetable stock and adjusting the salt.

Then put the mixture into a blender, adding white pepper, nutmeg and grated cheese. Boil the salted water and soak the gnocchi, cook until al dente, drain and toss quickly into the pan with the cream.

Cavatelli with bottarga and cherry tomatoes

cavatelli with bottarga

Ingredients for four people


- two cloves of garlic 

a dozen basil leaves

- 60 grams of bottarga di muggine (grey mullet roe)

- one fresh white onion

- 5 tablespoons of extra virgin olive oil

- 400 grams of cavatelli

- ground black pepper to taste

- 400 grams of cherry tomatoes

Preparation: Wash the cherry tomatoes and cut into 4 pieces; clean and cut two cloves of garlic in half, then place them in a pan with the olive oil and cut thin fresh onion, and cook all without browning.

Put the tomatoes into the pan and cook over a moderate heat for about five minutes, add salt, pepper and basil leaves. Then turn off the heat and add the grated bottarga to the other ingredients in a stirring pan. Cook until the cavatelli is al dente, then cook it in a pan for a few seconds with the sauce. Put the pasta onto the serving plates and add a few slices of mullet and a few basil leaves.

Tagliolini with shrimp and cognac


Ingredients for four people


- two cloves of garlic and parsley

- one glass of cognac

- 400 grams of linguini

- four tablespoons of extra virgin olive oil

- 250 grams of fresh cream

- one tablespoon of concentrate

- one shallot

- twelve scampi

for the fish broth: a carrot, an onion, two tablespoons of olive oil, the scampi carcasses, a stick of celery, one glass of white wine.

Preparation: clean eight of the prawns and keep the other four separate, to add to the final dish. Prepare the broth with the scraps by putting the carapaces into a pan and browning with oil, half a carrot, a stick of celery and half a chopped onion, blending with the wine; add a litre of hot water, add salt and allow to reduce. Put everything into a strainer, then cook the shallots and garlic in the oil, add the cleaned prawns and glaze with cognac; when it has all evaporated, add salt and pepper and serve hot.

Pappardelle rustiche with sausage and leeks


Ingredients for four people

- four tablespoons of extra virgin olive oil

- 320 grams of pappardelle

- ground black pepper to taste

- two medium-sized leeks

- 300 grams of pork sausage

- one glass of white wine




Preparation: Wash and slice the leeks and fry over a low heat; skin the sausage and add the leeks, then glaze with the white wine and allow to dry for a few minutes. Season with salt and pepper, then mix everything together, without making the sauce dry up too much. Cook the pappardelle until it is al dente and add a little water to cook the sauce, then drain the pasta and toss it into the pan with the sauce for a few moments. Put onto plates and serve immediately.

Passatelli with fresh porcini mushrooms

passatelli with mushrooms

Ingredients for four people

- 500 grams of passatelli

- 300 grams of porcini mushrooms

- 30 grams of butter

- one clove of garlic

- four tablespoons of extra virgin olive oil

- chicken broth

- parsley, salt and pepper to taste



Preparation: stir-fry the garlic (unpeeled) with oil. Clean the mushrooms and cut them into slices. Mix everything and cook until the water from the mushrooms evaporates, then add one ladle of broth. Bring the stock to the boil and immerse the passatelli; cook for a few minutes, drain and dress the passatelli with the sauce, adding a little pepper and chopped parsley. Serve hot.

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