Ricotta and chocolate, a combination of softness and creaminess: an ideal cake for breakfast or a snack! Ricotta and chocolate Cake An extremely tasty cake for all tastes! PiattoDessert CucinaItaly Servings4 people Prep Time80 minutes Ingredients For the dough 190g self-raising flour 3 sugar 1tsp essence of vanilla 1 lemon zestuntreated 1 egg 100g butter for the compot of Ricotta 250g ricotta 40g flour 1 egg 100g dark chocolate 60g sugar 2cucchiai Marsala 1noce butter chocolate powder Instructions Put the flour like a fountain on the work surface, make a hole in the center ..read more

A simple but long-cooked ragù   Tagliatelle with duck sauce Tagliatelle with duck sauce make Sunday lunch special, the intense taste of the duck is rolled up by the porosity of the Tagliatelle in a union of unique flavors. PiattoFirst Course CucinaItaly Servings4 people Prep Time55 minutes Ingredients 11.28oz tagliatelle 4.9oz duck Chestwithout skin, boneless and diced 3.17oz duck Liverminced 1sp Rosemary 1handful Sage 1handful chili Pepper 1 stalk of celeryminced 1/2 Carrotminced 1/2 onionyellow, minced 1/2glass white Winedry 1 peeled Tomatopressed black Pepper Parmigiano Reg ..read more

A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!   Ossobuco alla milanese A second dish that can also be combined with saffron risotto! Servings4 people Prep Time105 minutes Ingredients 4 ossibuchi 1 Carrots 1stem Celery 1 onion white Wine 4 tomatoespeeled without seeds Parsley 1/2 lemon zest Stock Instructions Fry the slices of veal in an oiled pan on both sides. Remove the meat from the pan, clean with absorbent paper and add some new oil. Add the vegetables cut as julienne strips and the tomatoes cut int ..read more

Spaghetti with seafood is a first course, typical of marinara cuisine. In this delicious dish based on molluscs and crustaceans, fixed is the presence of mussels and clams.   Spaghetti with Seafood The dish symbol of summer that you can prepare all year! PiattoFirst Course CucinaItaly Servings10 people Prep Time30 minutes Ingredients 17.60oz spaghetti 7.05oz Mussel 7.05oz Clams 7.05oz Shrimps 7.05oz Mullet 7.05oz tomato sauce 3 shallotsminced 3slices garlic dill chili Pepper extra virgin olive oil Instructions Clean the fish and cut the fillets. Prepare the fish stock w ..read more

There are some Italian varieties of rice that thanks to anthocyanins (pigments with antioxidant and anti-cancer properties) take on a particular color, such as Venere rice, commonly called black rice and Ermes rice, called red rice. It is also possible to color the rice with vegetables. For example, if you use beetroots, risotto will be colored red.   Risotto alle rape rosse e Gorgonzola Don't you also want to taste it? PiattoFirst Course CucinaItaly Servings4 people Prep Time30 minutes Ingredients 1,9oz riceCarnaroli or Arborio 3 red Beetroot 5oz Gorgonzola 4,22fl oz white Wi ..read more

Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish.   Linguine ai funghi, pomodorini e pangrattato Linguine usually combine perfectly with sauces and condiments based on fish, with this recipe we wanted to hazard. PiattoFirst Course CucinaItaly Servings4 people Prep Time12 minutes Ingredients 14oz linguine 11oz cherry Tomatoes 10oz Mushrooms 4tbsp breadcrumbs 1clove garlic extra virgin olive oil basil Parmigiano Reggiano salt pepper Instructions W ..read more

“Pacchero” is a popular term still used which means slap. The origin of the name of this particular type of pasta, paccheri, is attributed, to the noise (like a slap) that they generate while mixing them in the tureen full of sauce.   Paccheri ai porcini, pesto e pomodori tritati A tasty sauce can only come from different regional traditions and the result is guaranteed. PiattoFirst Course CucinaItaly Servings6 people Prep Time20 minutes Ingredients 21oz paccheri 14oz Porcinisliced sauteed 7oz Pesto 2oz extra virgin olive oil 10,5oz tomatoes salt Instructions Bring the ..read more

Fusilli are of Arab derivation. In Sicily are called busiati and in Sardinia busi, both terms derived from the Arab bus, which indicates the cane on which pasta was wrapped to prepare Fusilli. This particular production of pasta dates back to the fifteenth century and Fusilli were better known by the term strangolapreti. Industrial production began in 1924 in New York, when the brothers Guido and Aurelio Tanzi, who had emigrated to the United States a few years earlier, conceived a machine that produced, for the first time, pasta with a centered and regular hole, the fusilla.   ..read more

Fusilli, both in Campania and in Molise, are a traditional food product: they are spaghetti that are curled around a spindle (fuso, in italian), a wooden tool for spinning by hand, from which they take their name. Fusilli are also called those formed with twisted fins, such as propellers, twins and spirals, also used in the recipe that we present here.   Fusilli con zucchine, piselli e salmone This light first course, quick to prepare, can be served both cold and hot: it is ideal for lunch on a hot summer Sunday but also for the lunch break in the office. PiattoFirst Course CucinaItal ..read more

In this Parmigiana, the pumpkin accompanied by the bread crumbs of aromatic sage bread, is a valid alternative to the eggplants, try it!   Parmigiana di zucca grigliata e pane aromatico alla salvia A first course with autumn flavors and colors. PiattoFirst Course CucinaItaly Servings4 people Prep Time45 minutes Ingredients 18oz Pumpkin 9oz mozzarella 5oz Bread Crumb 5leaves Sage 2tbsp extra virgin olive oil salt pepper Instructions Peel the pumpkin, remove the seeds and cut into slices. Turn on the contact grill to 356°F. Grill the slices of pumpkin, from both sides ..read more