Raviolini with Cotechino Rustico, cream of potatoes and savoy cabbage

Raviolini with Cotechino Rustico, cream of potatoes and savoy cabbage

For the pasta:

On a chopping board dispose the flour like a fountain, create a “hole” in the center in which to put the eggs. With a fork beat the eggs, collect the flour around it and gradually incorporate it into the eggs until a rough mass is obtained. Then knead by hand until a smooth mass is obtained, cover with film and leave to rest for 30 minutes. Once the time has passed, stretch it out with the dough sheeter or by hand with a rolling pin and reach a thickness of a couple of millimetres. Cut out a long 4cm wide strip.

For the stuffing:

Cook the cotechino, let it cool, remove the casing and crumble it into small pieces. Keep a small amount aside and cut it into thin slices like chips; use them at the end as decoration for the dish.

Using a spoon, make small balls that you will arrange on both sides of the previously made strip of dough. Make sure that the balls are at least 2/3 cm distant one from the other. Fold the dough on the inside and close each ravioli.

To conclude:

Clean the potatoes, cut them into cubes and boil them until they become very soft. In a minipimer cup put the butter, salt, pepper, a dash of water and the potatoes and blend all the ingredients.

Cut the savoy cabbage into thin julienne and fry them in a pan with a drizzle of oil and salt.

Cook the raviolini in boiling water and, once cooked, place them in a pan to brown for a couple of minutes until they become crispy.

In the same pan, brown the thin slices of cotechino kept aside.

Assemble the plate, placing the cream of potatoes on the bottom, in the middle the toasted ravioli, the cabbage and the rustic cotechino “chips” on top.

Spaghettoni Benedetto Cavalieri with bacon, mushrooms and caciocavallo cheese

Spaghettoni Benedetto Cavalieri with bacon, mushrooms and caciocavallo cheese

Chop the garlic and parsley, put them in a pan with a dash of oil and brown gently. After a few minutes, add the porcini mushrooms cut into small pieces and salt. Cook over high heat for 3/4 minutes and after this time add white wine. Turn off the heat and keep aside.

Cook the spaghetti in plenty of boiling water, drain it when ready and add it to the pan with the porcini.

Fry all the ingredients together and add the grated caciocavallo cheese.

Cook all the ingredients in the pan over high heat for a few minutes in order to let the cheese combine properly.  Turn off the heat and keep aside.

Cut the bacon into very thin slices and brown it in a non-stick pan with rosemary for a minute.

Serve the spaghetti with the grilled bacon on top.

Pasta with borlotti beans and Spicy Capocollo

Pasta with borlotti beans and Spicy Capocollo

Prepare the chopped carrot, celery and shallot, put in a pan with oil and let it brown. Drain the borlotti beans and add it to the pan with a spoon of tomato paste.

Mix well for a few minutes, cover all the ingredients with water or vegetable stock and cook over low heat without covering for 15 minutes.

Cut the spicy capocollo into small cubes and toast them over high heat in a non-stick pan.

Cook the pasta in boiling water, drain once ready and add them to the borlotti beans. Combine the pasta and beans on a plate and add the cubes of spicy capocollo, rosemary and fresh chili pepper.

Pasta with peas cream, strips of cooked ham and parmesan cheese

Pasta with peas cream, strips of cooked ham and parmesan cheese

Boil the peas in boiling water with salt for 2 minutes, drain and let them cool. Put them in a minipimer glass with a drop of oil and half of a glass of cold water. Blend them until they become a cream.

Put a drizzle of oil and a chopped onion in a pan and brown the ingredients for one minute.  Add the cooked ham cut into strips, keeping one slice aside.

Cook the pasta in boiling water and drain them a few minutes before cooking time. After draining add the pasta in the pan with the ham, add the fresh cream and Parmesan cheese; turn on the heat and let it simmer for 2/3 minutes. Cut the slice of cooked ham set aside into strips and toast them in the pan for a few minutes.

Place the cream of peas in the bottom of the plate, add the pasta, the strips of ham just roasted and finish with some grinded pepper.

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside.

Cut the remaining zucchini into thin slices with a knife and cook them in a pan with oil and salt.

Pour the zucchini cream created at the beginning and the crescenza into a pan; heat to obtain a sauce and then let it cool to room temperature.

Cook the pasta in boiling water, drain them, cool them under cold water, season them with the cream of courgettes and crescenza. Then add the bresaola cut into small pieces, the zucchini slices and marjoram.

Pasta with peppers, roast turkey, taggiasche olives and basil

Pasta with peppers, roast turkey, taggiasche olives and basil

Cut the pepper into julienne, clean it, fry it in a non-stick pan.

Once it is ready, put it in a bowl, add the taggiascheolives. Separately, cook the pasta in boiling water and, once cooked, drain and cool it under cold water; add the pasta to the bowl with the peppers.

Cut the roast turkey into julienne, chop some basil and add it to the other ingredients; season with a bit of salt, a drizzle of oil and pepper.

Cold pasta with pork and turkey Wurstel, eggs, basil and marinated vegetables

Cold pasta with pork and turkey Wurstel, eggs, basil and marinated vegetables

For the marinated vegetables: clean the vegetables, cut the pepper, radishes, tomatoes and asparagus tips into small pieces. Season everything with oil, lemon juice and salt; leave to marinate for a quarter of an hour. Cut the wurstel into cubes and cook 2 eggs in boiling water for 6 minutes. Cook the pasta in boiling water, drain and cool under cold water. Season the pasta with the marinated vegetables, the sausage cubes, add basil to taste and finish with the egg crumble; mix well.

Cannelloni with Guanciale, ricotta cheese, pepper with artichokes

Cannelloni with Guanciale, ricotta cheese, pepper with artichokes

Clean the guanciale and cut it into strips. Toast the strips in a pan and let them cool. In a bowl add the ricotta cheese, 80g of Parmesan cheese, the guanciale, the egg and stir; this will be your filling for the cannelloni. Stuff the cannelloni, place them in a buttered baking tray. Cover with fresh cream, sprinkle with the remaining Parmesan cheese and bake at 190° for 20 minutes. Separately, clean the artichokes, cut them thinly, blanch them in a pan with oil and salt for 2/3 minutes keeping them crunchy. Decorate with toasted guanciale and artichokes.

Tagliatelle with asparagus and Salami Padano

Tagliatelle with asparagus and Salami Padano

Clean the asparagus, keep the tips intact and cut the stem into rounds. Cut the salami into thin strips, in a pan add 2 knob of butter and let it melt with the addition of the asparagus and salami padano. Fry over high heat for a couple of minutes. Turn off the heat and cover with fresh cream. Cook the tagliatelle in boiling water, drain them and put them in the pan with the other ingredients. Add the Parmesan cheese and over a high flame let them go through the pan again, at the end add a little bit of butter.

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