Flan with broccoli and nuts, crispy bacon

Ingredients for 4 people:

• 400 g broccoli
•  Parmesan 120 gr
• 3 eggs
• fresh cream (or cottage cheese) 10 cl
• butter to taste
• 1 pinch nutmeg
• a handful toasted hazelnuts
• salt to taste
• pepper to taste 
• thinly sliced ​​bacon, a slice per person

Method of preparation:

1. Preheat oven to 190 °. 
2. Wash the broccoli. Strip the stems and cut into slices, then cut them into florets. Steam or cook in a pan of lightly salted water for about ten minutes.
3. Blend the broccoli with the remaining ingredients (except the nuts).
4. Crushed hazelnuts (we did it with a meat pounder to remain the biggest pieces)
5. Add salt and pepper. With a wooden spoon, mix them well until almost creamy. Butter 4 molds from oven and fill them with the compound of broccoli.
6. Make crispy bacon in a baking pan for a few minutes at 170 degrees.
7. Prepare a baking pan with water (about 1 cm)
8. Cook the flan at 170 degrees for about 25 minutes. Serve hot or warm flan with their bacon.

Characteristics:

Preparation time: 60 minutes
Flow: appetizers and opening; contours;
Origin: Italy
Seasonal: spring autumn winter
Type of preparation: in the oven

Chocolate Mousse

Ingredients for 4 people:

• dark chocolate 180 gr
• 1 egg yolk
• 1 whole egg
• 2 tablespoons cognac
• whipped cream 500 g

For pears williams:

• Williams pears 3
•  sugar 80 gr
• lemon zest

Method of preparation:

1. Melt the chocolate in a double boiler or microwave with the help of (3 cycles of 20 seconds at medium power).
2. Add eggs, brandy heated and beat vigorously.
3. Whip the cream to 3/4 (you must be able to write but not to be fixed), mix the chocolate at once.
4. Mix from bottom to top ...
5. ... without dismantle the cream.
6. Using a sac-a-little, pour the mixture into molds. Leave in the refrigerator for a couple of hours.
7.  Peel the pears and cut them into slices, place them in a pot. Add the lemon zest and sugar, then cover with water. leave on the heat until completely cooked pears. 
8. Cut the lemon zest, then mix.
9. Remove the mousse from the mold, place it in the center of the dish. Pour near the pear puree.

Characteristics

Preparation time: 180 minutes
Flow: sweets and desserts; 
Origin: Italy
Seasonal: spring autumn winter
Type of preparation: raw boil / Cook

Yogurt cream with strawberries

Ingredients for 4 people:

• 250 gr mascarpone
• 350 g strawberries
• sugar 100 gr
• cream 200 gr
• 1 cinnamon stick
• yogurt 300 ml
• some mint leaf

Method of preparation:

1. We mount slightly the cream (must be largely liquid). Slightly slam the mascarpone cheese with the yogurt. Mixing the two gently from the bottom upwards.
2. Fill the glasses.
3. Cut the strawberries.
4. We make a syrup of water and sugar. Add the cinnamon stick. We heat until the sugar starts to bubble; should NOT cook, nor become caramel.
5. Add the strawberries. Let them soften just 1 minute.
6. We serve the glass with cream over the strawberries and some mint leaves. 

 

Characteristics:


Preparation time: 30 minutes
Flow: sweets and desserts;
Origin: Italy
Seasonal: spring summer
Type of preparation: raw pan

Rack of lamb

 Ingredients for 4 people:

• Rack of lamb 1
• chopped vegetables q.b.
• 1 clove garlic
• the red beer. 0.750
• grappa l.0, 050
• tomato paste 1 teaspoon
• 1 pinch pepper
• spicy chili 1 blade tip
• heart of vegetable broth 1 
• salt q.b.

How to cook it:

1.  Saute garlic;
2. Add the pork loin is browning, add the beaten'' tricolor''; 
3. Add some grated lemon peel; 
4. Add a blade tip of spicy chili; 
5. Add a pinch of pepper Pour 1/2 cup of brandy and let it fade
6. Add the red beer; 
7. cover with lid and let go of the simmer for about 90 minutes 
8. Add the heart of vegetable broth, add the teaspoon of tomato paste; 
9. Adjust the salt and finish cooking for another 30 minutes.

Wine to pair:

• Merlot Grave Friuli

Characteristics:
 
Preparation time: 120 minutes
Flow: meat dishes;
Origin: Italy
Seasonal: spring summer autumn winter
Type of preparation: pan 

Scallops in white wine

 
Ingredients for 12 people:

• slices of turkey breast or pork loaf of 120 gr x 12
• salt to taste
• pepper to taste
• 00 flour to taste
• extra virgin olive oil to taste
• butter to taste
• white wine to taste
• gravy (optional) to taste
• cornstarch diluted in water to taste

How to cook it: 

1. Flatten the meat. Add salt, pepper and sprinkle with flour.
2. Fry in a pan with oil and butter.
3. Sprinkle with white wine and let evaporate.
   Combine a little broth and any gravy. Tie with cornstarch diluted in water.

Characteristics:

Preparation time: 20 minutes
Flow: meat dishes;
Origin: Italy
Seasonal: spring summer autumn winter
Type of preparation: in a pan

Tartare of bass Mojito

Ingredients for 4 people:

• Sea bass fillet 400 gr
• 2 lime 
• extra virgin olive oil to taste
• mint a handful
• salt to taste
• pepper to taste 
• white rum or cachaca 1 teaspoon 

How to cook it:

1. Fillet the sea bass and eliminate all the plugs in the skin. It 'a task that can be done by the fishmonger.  
2.  Cut the fish into strips and then into cubes 5-7mm.
3. Grate the zest of one lime: only the green part, not the white part (which is bitter).
   WARNING: check on the box that the peel of lime is edible (edible). Very often it is not.
4. Wash, dry and cut into julienne the mint.
5. Squeeze the lime in fish.
6. Dress with lime peel powder, salt, pepper, a little olive oil, rum and mint julienne. Marinate in refrigerator 20 minutes.
   Put a little powdered lime peel and mint, and correct these ingredients only after marinade.

Specifications 

Preparation time: 30 minutes
Flow: appetizers and opening, second fish;
Origin: Italy
Seasonal: spring summer autumn winter
Type of preparation: Marinated raw    

Garganelli with scallops and asparagus

 
Ingredients for 2 people:

• garganelli 160 gr
• olive oil 34 gr
• shallots 25 gr
•  1 clove garlic small
• marjoram leaves 10
• asparagus 100 g peeled and sliced
• white wine 45 gr 
• brandy 20 gr
• vegetable broth 20 gr 
• salt to taste 
• pepper to taste 
• scallops 200 g cleaned and sliced

  
How to cook it:

1. Sauté the shallots in the olive oil, garlic and marjoram leaves, add the sliced ​​asparagus, sprinkle with brandy and white wine broth, adjust taste and cook for about 7 minutes with a lid. 
2. At this point remove the lid and add the scallops and cook for another 3-4 minutes.
   If the sauce is too liquid bond with a few tablespoons of bread crumbs. 
3. Cook the garganelli in salted water, drain, spadellarli with the sauce and serve.

  
Specifications
 
Preparation time: 30 minutes
Flow: dry dishes;
Origin: Italy
Seasonal: spring
Type of preparation: pan 

Rice with asparagus

Ingredients for 10 people:

• Carnaroli rice 800 gr
•  saffron 3 gr
•  butter 280 gr
•  Parmesan 150 gr
•  white wine 100 gr
•  onion 60 gr
•  broth 2.5 kg
•  asparagus 600 gr
•  Taleggio cheese 400 gr
•  salt to taste
•  pepper to taste

Preparation:

1. Toast the rice with the onion. Apart sprinkle with white wine, add the saffron, pour in the broth a little at a time.
2. Stir in butter and cheese, pour into a pan, let it cool.
3. In a pan make the patties until well browned.
4. Braise the asparagus, cut. Serve the rice pudding topped with asparagus, distribute the diced cheese and melt in the oven.

Characteristics:

Preparation time: 30 minutes
Flow: dry dishes;
Origin: Italy
Seasonal: spring
Type of preparation: frying pan Stew      

Trofie with anchovies, tomatoes and arugula

Ingredients for 4 people: 

• trofie 320 gr 
• onion 80 gr 
• extra virgin olive oil to taste 
• anchovies 100 g 
• tomatoes 200 gr 
• arugula 30 gr 
• some basil leaf 
• white wine 60 grams 
• white pepper to taste

  
How to cook it:

1. Saute the onion with anchovies crushed. Smudge using the white wine.
2. Blow up the tomatoes. Cook for 4-5 minutes. 
3. Boil the pasta in salted water. Sautee the pasta with the sauce by adding the pepper, basil and chopped arugula.

Characteristics:

Preparation time: 30 minutes
Origin: Italy
Seasonal: spring summer autumn
Type of preparation: frying pan

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