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Category Archives: Ricette

Stuffed Zucchini

INGREDIENTS (6 people):

 

  • 6 zucchini
  • 300 g of mixed minced meat (pork and veal)
  • 1 boiled potato
  • 1 white onion
  • 100 g of grated Grana cheese
  • 1 egg
  • 2 garlic cloves
  • 1 sprig of parsley

Directions:

  1. Wash and empty the zucchini
  1. Boil the zucchini in abundant salted water, until it is easy to pierce them with a fork. Drain and leave to cool.
  1. Chop the white onion and cook it in a pan with a drizzle of EVO oil. Complete the cooking adding water until the onion becomes soft and transparent. Add the coarsely chopped zucchini pulp. Cook together, adding salt and pepper
  1. Prepare the filling by mixing the minced meat, the onion and the zucchini pulp, 1 clove of garlic and chopped parsley, the crushed boiled potato, the cheese and the egg, salt and pepper.
  1. Fill the zucchini with the filling. If the filling is plentiful, prepare meatballs with what is left over.
  1. Bake in a ventilated oven at 180 ° for about half an hour

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Linguine Pasta with Pistachio Pesto and Clams

INGREDIENTS (for 4 people):

 

  • 350 g Linguine Pasta
  • 500 g Clams
  • 100 g Pistachio
  • 2 cloves of garlic
  • 1 sprig of parsley
  • 1 tablespoon of Grana cheese
  • 1/2 glass of dry white wine
  • Lemon zest (1 teaspoon)
  • EVO oil

Directions:

  1. Cook the linguine pasta in abundant salted water in a saucepan
  1. Prepare the pesto in a blender by adding the pistachios, lemon zest, cheese, 1 clove of garlic, EVO oil
  1. Fry a clove of garlic in a pan. Remove it once golden and put a tablespoon of chopped fresh parsley.
  1. Add the clams and deglaze with the wine. Adjust with salt and pepper.
  1. Remove the pasta one minute before the end of cooking and stir in the pan with the cooking water from the clams and the pesto.
  1. Serve the Pasta with the Clams.

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Lamb sauced with Honey and Mustard

INGREDIENTS (for 4 people):

  • 1,2 kg Lamb ribs
  • 4 tablespoons of Honey
  • 2 tablespoons of Mustard
  • 2 tablespoons of chopped Rosemary
  • 1 teaspoon of grated lemon zest
  • Juice of 1 Lemon
  • 1 clove of garlic
  • Salt, pepper, chili pepper

Directions:

  1. Mix in a bowl honey, mustard, rosemary, lemon juice and zest, minced garlic.
  1. Spread the lamb with the marinade, seasoning with salt, pepper and chilli.
  1. Lay it on a baking pan lined with baking paper and let it rest in the fridge overnight, covered with plastic wrap.
  1. Bake in a ventilated oven at 180 ° for about 55-60 minutes. The internal temperature must be at least 70 °.
  1. Raise the oven to 200 ° for the last 10 minutes of cooking, to form a crispy crust.
  1. Let the meat rest for 10 minutes before slicing and serving it.

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Pici Cacio and Pepe

INGREDIENTS (for 4 people):

 

  • 500 g Pici pasta
  • 150 g "Pecorino Romano" cheese
  • 1 tablespoon of Black Pepper

Directions:

  1. Cook the Pici pasta in plenty of salted water in a saucepan.
  1. Toast the ground black pepper for a couple of minutes in a hot pan.
  1. Add a ladle of cooking water to the pan to block the cooking of the pepper.
  1. Put 100 g of "Pecorino Romano" cheese in a bowl and add a couple of ladles of cooking water. Mix well with the help of a whisk, until you get a cream.
  1. Once cooked, pour the Pici pasta into the pan with the pepper, the "Pecorino Romano" cream, 50 g of grated "Pecorino Romano" cheese and a ladle of cooking water.
  1. Whisk everything until you get a creamy and well-seasoned pasta.

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