Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce 1 tbsp sugar 2 tbsp vinegar table salt
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with
Difficulty:medium Preparation:20 minutes Cooking:25 minutes INGREDIENTS (SERVES 6-8) 1 piece beef sirloin (1.5 kg) 2 tbsp black peppercorns 1 medium onion 1 sprig rosemary 30 g butter 1 glass full-bodied red wine P.D.O. Terra di Bari oil PREPARATION To correctly prepare roast beef sirloin with black pepper, tie the beef
Difficulty:easy Preparation:20 minutes Cooking:15 minutes INGREDIENTS (SERVES 4) 500 g potatoes 250 g leeks 2 celery stalks 100 g fresh pecorino cheese vegetable broth salt pepper P.D.O. Terra di Bari oil PREPARATION Wash the potatoes and boil in salted water. Peel and puree them.Clean and wash the leeks and slice
Difficulty:easy Preparation:30 minutes Cooking:2h 30min INGREDIENTS (SERVES 6) 600 g dry broad beans 1 kg chicory Garlic Salt P.D.O. Terra di Bari oil PREPARATION To prepare the very best broad beans and chicory, soak the broad beans overnight in cold water.Cook in plenty of salted water until they start to
Difficulty:easy Preparation:25 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 400 g orecchiette (or any other short format durum wheat pasta) 400 g turnip greens pepper (or chili pepper) salt P.D.O. Terra di Bari oil PREPARATION To prepare the very best orecchiette with turnip greens, cook the pasta al dente with the
Difficulty:easy Preparation:10 minutes Cooking:– INGREDIENTS (SERVES 4) 2 celery stalks 2 carrots 1 fennel bulb 1/2 yellow pepper 1/2 red pepper 1 small radicchio di Treviso 12 radishes Salt P.D.O. Umbria oil PREPARATION Trim, wash and cut (if necessary) the vegetables.Arrange them attractively on one or more trays.Provide individual bowls
Difficulty:easy Preparation:10 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) fillet steaks -about 3 cm thick coarse salt P.D.O. Umbria oil PREPARATION Cover the bottom of a non-stick pan with a layer of coarse salt.Heat over a high flame until the salt crystals start to crackle.Place the fillet on top and cook
Difficulty:easy Preparation:45 minutes Cooking:20 minutes INGREDIENTS (30 pieces) FOR THE BATTER: 500 g all purpose flour 75 g granulated sugar 1 tbsp brandy grated zest of 1 lemon 2 tbsp lemon juice water 1/2 cup P.D.O. Valli Trapanesi FOR THE RICOTTA FILLING: 400 g ricotta cheese 200 g granulated sugar
Difficulty:easy Preparation:40 minutes Cooking:10 minutes INGREDIENTS (SERVES 4) 800 g round aubergines 2 peppers 1 celery stalk 1 red onion 1 clove garlic 2 carrots 50 g green olives 50 g almonds a handful of desalted capers 150 ml tomato sauce 1 tbsp sugar 2 tbsp vinegar table salt
Difficulty:medium Preparation:30 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 800 g fresh sardines the juice of half an orange 2 tsp honey bay leaves to taste FOR THE FILLING 50 g breadcrumbs 25 g raisins chopped parsley to taste 25 g pine nuts 2 anchovy fillets in oil 15 g sugar
Difficulty:medium Preparation:20 minutes Cooking:– NOTE: + 2 hours marinating INGREDIENTS (SERVES 6) 1 trancio di pesce spada circa 350 g 250 g mixed vegetables (pepper, carrot, green zucchini, celery) seasonal salad thyme lemon salt P.D.O. Valli Trapanesi oil PREPARATION Remove the skin and backbone from the swordfish steak. Sprinkle with
Difficulty:medium Preparation:20 minutes Cooking:25 minutes INGREDIENTS (SERVES 6-8) 1 piece beef sirloin (1.5 kg) 2 tbsp black peppercorns 1 medium onion 1 sprig rosemary 30 g butter 1 glass full-bodied red wine P.D.O. Terra di Bari oil PREPARATION To correctly prepare roast beef sirloin with black pepper, tie the beef
Difficulty:easy Preparation:20 minutes Cooking:15 minutes INGREDIENTS (SERVES 4) 500 g potatoes 250 g leeks 2 celery stalks 100 g fresh pecorino cheese vegetable broth salt pepper P.D.O. Terra di Bari oil PREPARATION Wash the potatoes and boil in salted water. Peel and puree them.Clean and wash the leeks and slice
Difficulty:easy Preparation:30 minutes Cooking:2h 30min INGREDIENTS (SERVES 6) 600 g dry broad beans 1 kg chicory Garlic Salt P.D.O. Terra di Bari oil PREPARATION To prepare the very best broad beans and chicory, soak the broad beans overnight in cold water.Cook in plenty of salted water until they start to
Difficulty:easy Preparation:25 minutes Cooking:20 minutes INGREDIENTS (SERVES 4) 400 g orecchiette (or any other short format durum wheat pasta) 400 g turnip greens pepper (or chili pepper) salt P.D.O. Terra di Bari oil PREPARATION To prepare the very best orecchiette with turnip greens, cook the pasta al dente with the
Difficulty:easy Preparation:10 minutes Cooking:– INGREDIENTS (SERVES 4) 2 celery stalks 2 carrots 1 fennel bulb 1/2 yellow pepper 1/2 red pepper 1 small radicchio di Treviso 12 radishes Salt P.D.O. Umbria oil PREPARATION Trim, wash and cut (if necessary) the vegetables.Arrange them attractively on one or more trays.Provide individual bowls
Difficulty:easy Preparation:10 minutes Cooking:5 minutes INGREDIENTS (SERVES 4) fillet steaks -about 3 cm thick coarse salt P.D.O. Umbria oil PREPARATION Cover the bottom of a non-stick pan with a layer of coarse salt.Heat over a high flame until the salt crystals start to crackle.Place the fillet on top and cook
