1LB Your favourite Ravioli 10 sage leaves 1,5 oz Butter 2 oz Parmigiano reggiano o Grana Padano 0,5 oz Pecorino Romano Pepper as needed Choose your favorite ravioli: ricotta and spinach, pumpkin, vegetables in general and cook them like this..Cook the ravioli in a large pot with boiling salted water. The pasta is ready when […]

1LB Tagliatelle 3,5 oz chopped celery, carrot and onion 14 oz minced meat 10 oz peeled tomatoes 1 glass of red wine Parmigiano Reggiano or Grana Padano as needed Pepper as needed EVO as needed Fry the onion, carrot and celery in olive oil, add the minced meat, blend with the wine and season with […]

2,5 oz Basil 2 oz Parmigiano Reggiano 1 oz pinenuts 1 ts salt 2,5 oz EVO 1 oz Pecorino Romano 2 cloves of garlic Rinse them briefly under cold running water 2, then transfer them to a cloth and dry them by dabbing and rubbing gently 3. Pay attention to the hollow of the leaf […]

1 LB spaghetti 10 oz fresh cherry tomatoes 3 anchovies in oil 3,5 oz black olives 1 tsp od capers 2 cloves of garlic Pinch of dried chilli EVO Salt Pepper Parsley Prepare a quick dressing with garlic, oil and chilli, frying the garlic, chilli and parsley in hot oil. Add the chopped anchovies and […]

1,5 LB mezze maniche pasta 7oz pork cheek 1 onion 1 LB peeled tomatoes 1,5 cups grated pecorino romano cheese 1 glass of white wine 1 fresh chilli pepper (if you want) EVO salt Sautè onion and pork cheek carefully in a pan with olive oil. Deglaze with white wine and add the peeled tomatoes […]

1,5 LB fresh tonnarelli pasta 3 cups Grated pecorino romano cheese Plenty of freshly grated black pepper Boil the tonnarelli, drain and set aside with some of the cooking water. Cream in a large skillet with the cooking water and the cheese turning until smooth. Sprinkle with plenty of black pepper.