Cut the melon into slices, remove the peel and cut them into cubes. Compose the skewers alternating in this order: a piece of melon, 2 slices of Parma Ham, a mozzarella bite, a piece of melon. Season with balsamic vinegar, fresh leaves of organic parsley and cumin.
Cover the moulds with ham (as you can see from the shape of the fingerfood, they are small). Then, cut the ham to cover the moulds well. In a dish beat an egg with salt, pepper and Parmigiano Reggiano and add the melon into cubes and the remaining ham. Put everything into the moulds and [...]
Pour flour, milk and curry in a bowl. Blend them, then add baking powder and mix. Place an oiled pan on high heat, and as soon as it becomes warm, pour a little of the dough in the centre of the pan. Cook it on both sides and proceed like this until you have used [...]
Cut the plums and the ham into cubes and pan-fry them in a pan with beer and a teaspoon of horseradish. Sauté then stir with the Ricotta salata cheese. Now take the stale bread and cut it into very small pieces, season with extra virgin olive oil and rosemary and place them in the oven [...]
Wash the potatoes and peel them. Pierce them with a skewer so that to divide each potato horizontally in two parts. Cut the potato in small slices (the skewer will stop the knife at the same point every time you cut a slice, that will allow you to obtain the typical fan-shaped hasselback potatoes). Take [...]
Boil water in a pot. Add oil and salt. Pour the flour sifting it and mix vigorously until the dough is homogeneous. Put it in a bowl and add the eggs one at a time. Turn on the oven (conventional) at 220 degrees. On a baking tray covered with baking paper, place (4 cm spaced [...]
Peel the cabbage leaf by leaf, rinse quickly, drain well and collect them in a pot that you will fill with water. Add the chili pepper and honey, then cover with a lid and cook for approx. 30 minutes. Now, after removing the excess water, blend the cabbage leaves with an immersion blender, add bread [...]
Cut the artichokes into thin slices. In a pan pour the oil and pan-fry the garlic and the parsley. Once brown, remove the garlic and add the artichokes. Pour the wine, raise the flame and let it evaporate. Add the slices of lard, lower the heat and continue cooking the artichokes for about 10 minutes, [...]
In a bowl, pour two tablespoons of oil, goat cheese, pepper and the chopped rocket. With a fork mix everything and blend until you get a creamy sauce. Then place a tablespoon of cream in the centre of each slice of Bresaola. Close forming a roll and close it with kitchen string or chive.
Put a pot with water on the stove. When it boils, cook the pasta and add a pinch of salt. Meanwhile wash and boil the asparagus in salted water for approximately 10 minutes asparagus. Drain and blend the asparagus’ stems with 2 tablespoons of oil, lemon zest, Parmigiano Reggiano, salt and pepper. In a pan, [...]
