DEDICATED SERVICE TO ME IN CHINA - AUGUST 2009

FRANCESCO PERRA from China

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delizie di Orvieto        

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Le vostre idee con la mia esperienza.- Your ideas with my experience.

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Il sevizio a me dedicato in Giappone.- The dedicated service to me in Japan.
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He/ she leaves here your comment, of as you have been with the products of Delizie di Orvieto.

SERVICES DEDICATED TO ME
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Recipe for Rigatoni with Basil( rigatoni al basilico)

Cook pasta in salted boiling water, season with plenty of oil, half the chopped basil and 1 tablespoon bread crumbs. in a pan with high sides put a p'ò oil and a layer of sliced tomatoes, sprinkle with chopped basil, olive oil and salt. Then add a layer of tomato paste and another, again with oil, salt, and basil over each strTo tomatoes, abundant, and put in the oven for three quarters of an hour.

Enjoy your meal

Risotto with mushrooms and pigeon:

In a pot to dry half a chopped onion in 4 tablespoons of oil and 25 g of butter, add the pigeon cut into quarters, add salt and pepper and brown well, add 1 cup dry white wine and let it evaporate, add half a liter broth and cook the pigeon, boned and back to pieces in the pot, add 200 g of fresh mushrooms sliced (or 20 g of dried mushrooms, soaked and chopped) and add 300 g of rice and another ½ broth and bring cooking; incorporate 25 g of butter and two tablespoons of Parmesancheese, stir and serve hot.Pappardelle with mushrooms:
In a sauté pan over 5 tablespoons oil, 2 cloves garlic, halved and catmint, cut the mushrooms into cubes (250 grams) and just add them to fry the garlic colors d 'catmint and garlic, cook for 5 '; salt and pepper, then add the crushed tomatoes and seedless; cook plan for 20' with lid, and when the juice is well drawn just add 400 g of boiled noodles in salted water and drain. Stir and serve immediately.After preparing at least 2.5 liters of broth, deciding if you prefer to make a risotto vegetarian or not, place the dried mushrooms in warm water for 45 minutes.
Once the two ingredients most industrious as time they are ready, you can start preparing your risotto.
In a saucepan, preferably nonstick, prepared a fund of oil with a knob of butter that you will dissolve.
UN to fund your finely chopped white onion and let it brown with fresh porcini mushrooms that you cut cloves rather than thin and dry with a little 'water in which you made them recover.
At this point add the rice already portioned according to the quantity you want and do it "toast" for 3 or 4 minutes on medium-high heat, taking care to join the white wine, raising up the heat to let it evaporate. Once the wine evaporated, turn off the heat and allow rice to rest for ten minutes.
After this time, rekindle the flame and cook over medium heat adding broth a ladle at a time, season with salt and turn frequently.
When you think that cooking is almost at an end or you can add to the risotto parmesan cheese and two slices to fire off. Cover with a lid, wait 5 to 7 minutes and serve with a sprinkling of chopped parsley.
Fantasy spicy
Recipe for garlic noodles;Recipe for spaghetti with garlic and oil;
Pour the product in a pan with extra virgin olive oil and heat for a couple of minutes. Pour the pasta cooked al dente and toss in the pan for a few minutes.Recipe for bruschettaToast a slice of bread, pour a slice of extra virgin olive oil, add a pinch of preparation and sprinkle lightly on the slice. Enjoy piping hot.Prepared spaghetti mushroom & trufflePour two teaspoons of product in a pan with extra virgin olive oil and fry for several minutes. Cook the pasta and when ready, drain and toss in pan with the sauce. Serve warm.Salad potatoes to oranges:
4 servings:
Carefully wash the potatoes under running water, then put them in a saucepan with cold water, bring to boil then add salt and let cook for 20 to 30 minutes. Squeeze to extract juice ½ orange, peeled then remaining, depriving the segments of the cuticle that covers them, cut the celery into thin rounds. Put 1 tablespoon of orange juice in a bowl, add a pinch of salt and freshly ground pepper and stir, adding to the thread 'oil, to obtain a well-emulsified sauce. Drain the potatoes, let cool, then cut into pieces, put them in a bowl, add the chopped oranges, celery, and walnuts, dressed with the sauce and chopped mint leaves and serve.Gee how to make pastry dough:
Preparation:
Mix the butter with 175 grams of flour to get the so-called butter handled. Put the remaining flour on a pastry board, make the fountain in the center pay about half a glass of cold water and a pinch of salt, then mix until a homogeneous mass, but not too soft nor too hard, in which case you can add other cold water until you have the right consistency.
Let rest for about 30 minutes in the refrigerator after it wrapped in a sheet of cling film.
Flour the work surface and lay the dough, with the palms of the hands or a rolling pin, do one cake of about 25 cm in diameter and 1.5 cm thick.
Place the center of crushed butter handled, then bring the four ends of the dough in half, so that the butter will remain fully enclosed, then put the dough back in the refrigerator for 30 minutes.
After this time, stretch the dough with a rolling pin into a rectangular strip 40 cm long and about half a centimeter high. After you elongated fold "on sheet" in three overlapping sections, pressing lightly with a rolling pin so that no air remains between the lines: This is the first lap.
Let the dough rest for 30 minutes and a second round repeating the same steps: stretch, bend and put aside in refrigerator. For best results you should do the same to complete six laps, after which your homemade puff pastry is ready for use.Chicken to 'Avocados:Recipe for 6 persons:
To prepare the avocado on the cutting insert the knife at the end of each avocado, cut in half long. Remove the knife and open halfway. With a knife leverage in the core and remove. Sprinkle 1 tablespoon of lemon juice, put aside. Preheat oven to 180 degrees. combine the mayonnaise, onions, salt, garlic, and pepper in a medium bowl. Pour the chicken, mix well. Drain the lemon juice dall'avocado. Empire avocado stuffed with pole, cover with cheese. Arrange the avocado on a pan, add 1.5 cm of water. Cook avocados for 15 minutes until the cheese has melted. Decorate as desired.Red Pepper Sauce:
Rinse the peppers, dry them with a napkin. Cut in half with a long sharp knife. Remove the seeds then chop with a chef's knife until they are well thin. Heat the butter over a pan off. Add the peppers, onions, garlic. Cook stirring for 2 minutes until the onions become soft. Remove from heat. Add the parsley, salt and black pepper ..Cups of pineapple'':Prepare the custard. Diced pineapple and slices of bread in Spain and distribute cups. Cover with pastry cream and decorated with whipped cream sweetened.Tart pearMix well the flour on the table, 30 grams of sugar, whole egg and egg yolk, milk and yeast necessary. Roll out the dough with a rolling pin, foderatene a buttered and floured baking pan. Peel pears and cut into slices, lay them on the dough, sprinkle with remaining sugar. Some hint of cinnamon and a bit 'of melted butter. Bake at moderate heat for about 30 minutes.Tagliatelle with butter twice:
Boil the noodles as usual in abundant boiling salted water, drain and season with fresh butter that add the thick cream and seasoned with grated Parmesan.Fennel soup and lentilsPut water in a pot with oil, a clove of crushed garlic, and lentils well washed. After about an hour of slow boil, put in the pot also chopped fennel and simmer another half hour. Serve with croutons and grated cheese.Green Sauce:This sauce is the classic accompaniment of boiled beef or cold. Chop fine a handful of capers, a nice handful of parsley stalks without an anchovy, a pinch of garlic, a combined unit bread soaked in vinegar and then squeezed and finally a boiled egg yolk. Mix well and add enough olive oil to make sauce consistency.Tuna sauce:Pass the tuna and anchovies washed and boned a sieve and add the whipped butter.Need to spread chops or slices of cold roast or sandwiches. Serve garnished with capers.Sausage ragout:Sauté chopped onion in butter, add the ham and sausage, the sausage (without skin) into small pieces and mushrooms soaked in warm water and squeezed. Make seasoning and add the tomatoes and pieces. Season with salt and pepper and cook for half an hour.Spaghetti with tomato sauce;Cook the spaghetti in boiling salted water. Blanch tomatoes in boiling water for 1 minute, then drain, let cool, Privatel skin and seeds and cut into small pieces.Put tomatoes in a bowl, add the peeled garlic, finely chopped basil, olive oil, a pinch of salt and a pinch of pepper and mix well. Drain the pasta, pour in the bowl for the dressing, mix well, remove garlic and serve hot.Handkerchiefs with broccoli:Clean the broccoli, removing the leaves and the hard part of the stalks, wash them carefully under the 'running water, then arrange them in a basket for steaming and boil for about 15 minutesMash the florets of broccoli in a blender, adding 1 tablespoon of oil. Then put the puree obtained in a bowl, add the ricotta, goat cheese and a pinch of salt and stir until a smooth cream. Add the Taleggio, without crust, cut into cubes, flavored with a generous grating of nutmeg and a handful of berries, pink pepper and stir well with a wooden spoon. Bake the sheets, a few at a time, for 1 minute in a pan with salted water bring to boil with 1 tablespoon oil, drain with a skimmer and put them to dry on a towel. Fill the pastry with stuffing, then fold cone-shaped, arrange them in a pan greased with remaining oil, cover with aluminum foil and Bake at 180 ° C for 6-7 minutes. Complete with a grinding of pepper and serve.
Bavetta RADICCHIO SHRIMP AND THE SCENT OF TRUFFLES

Shell the shrimp, recording with a boxcutter the back and remove the dark filament.
Take the radicchio, wash thoroughly, dry with paper towels and let it into strips.
Take a chopped clove of garlic and set parte.Prendete truffles and sliced 4 thin slices using a special instrument: Alternatively you can use a truffle sauce ready.
In a frying pan put the chopped garlic, olive oil, radicchio and truffle, cook for 15 minutes on medium flame.When the radicchio begins to darken: shrimp dipped into the pan too, then raise the heat and cook for a couple of minutes, add the wine and let it evaporate, add salt and pepe.Per finish: boil the burrs in plenty water just begins to boil add a pinch of salt, then put the burrs to cook, drain the tooth and then whisk in the pan of sauce.Fried anchovies:Private anchovies head, affecting the stomach and intestines removed, and then pass them carefully under running water and dry thoroughly with paper towels. Spend anchovy meal, you have distributed a spoonful on a plate, and fry on a pan with hot oil until golden. Drain with a slotted spoon, place them on kitchen paper, salt and serve hot.Rice with squid and shoot:Trim the asparagus by removing the end harder and passing the stalks with a vegetable peeler, steam for 10 to 15 minutes and cut into small pieces. Peel onion, cut into slices and brown over a low heat in a pan with 4 tablespoons oil for 8-10 minutes, adding a little water if necessary. Boil rice in boiling salted water. The small private chilies with the seeds and cut it into slices. Sauté squid and chilli for 3-4 minutes in another pan with the remaining oil, stirring, then add the shrimp and asparagus and cook for 1 minute. Add the onion and sprouts, salt and cook for 1 minute. Add the drained rice and cook briefly. Serve immediately then the rice is hot.Kiwi with yogurt and cornflakes:
Mix yogurt with honey, then add the cornflakes and stir gently, trying not to break them. Peel the kiwi, cut into thin slices and arrange on 4 individual bowls. Pour over the cream yogurt prepared and served.Mashed potatoes and peas:Peel the potatoes, cut into pieces and cook and cook in a saucepan with 1 liter of hot salty broth for 15 minutes until tender result. Cut the salmon into cubes, season with lemon juice and zest, salt and pepper and let rest for 10 minutes. Mash the potatoes and peas with the olive oil flavor the cream with a few drops of soy sauce and serve with salmon.Salad Songino apple vinegar:
Private cap of the radishes and slice thinly. Clean the Songino, eliminating the root and separating the leaves, wash thoroughly under the 'running water and dry in a kitchen towel.
Gently clean the flowers, the petals through a paper towel dampened with water. Gather all the ingredients in a bowl, add the corn, toss with oil, vinegar and a pinch of salt, mix well and serve.Spaghetti with sun dried tomatoes and pine nuts:
Trim the asparagus, tie in bundles and boil for 10 -15 minutes in boiling salted water. In a separate saucepan cook spaghetti al dente. Toast pine nuts in a nonstick pan without adding any seasoning, for about 1 minute, until that will be slightly golden. Drain tomatoes and cut into pieces. Mince the garlic and sauté over a low heat in a pan with oil. United asparagus, tomatoes, and pine nuts, stir well, adjust salt and cook for a while. Add drained spaghetti and freshly ground pepper and cook for a few moments. Serve immediately.Marinated zucchini:
Cut the zucchini into slices lengthwise. Fry in the frying pan when the oil starts to smoke. Drain them crispy and golden and put them in scolafritto. Salt and arrange in a bowl; vesate vinegar.Serve cold.
Watermelon salad:
Private watermelon seeds and skin, used only the parts very red. Dadetti cut it and put in a bowl. Pour over sugar and liqueurs. Place in refrigerator for several hours.

Almond Spumoni:
Chop fine the almonds, crush in a mortar, mix them with cream, pour into a mold lined with greaseproof paper and place in Frezzeria for a few hours.


Mushroom Salad:
Remove the ovules the 'white envelope that surrounds them, cut them into thin slices and toss with olive oil, lemon and salt.

Salad truffles:
Cleaned and sliced truffles and season with olive oil, lemon and salt.
Orange salad:
Clean and wash the heads of endive and slice lengthwise. Peel the oranges, cut the outside of the rind and cut the fillets that cook for 5 or 6 minutes in the water. Dress the salad with oil, vinegar, salt and pepper, add the fillets of orange and 1 tablespoon mustard. Surrounded with slices of peeled orange in vivo and seedless.

Baked beans:
Boil the beans, after being trimmed of the two peaks in boiling water, salted. Diced ham and stir the sauce. Put in layers in a buttered casserole, green beans and white sauce. Cover with flakes of butter and place in oven browning.Golden chicken breasts:Beat the chicken breasts and assottigliateli very well with the meat mallet. In the flour, beaten egg, bread and grated dorateli butter, turning 1 or 2 at a time. Toss and cook well enough to flame alive. Serve with potato croquettes and fried cream cheese or diamond sharp.Roast goosePrepare the goose emptied and cleaned, pass the flame wash and dry. Put in a casserole with chopped bacon, a nice touch of spice, pepper and salt. Cook over moderate heat, basting, just colorful, white wine. When half cooked, put it in the oven and moisten with broth often. Turn it often. Cook for 2-3 hours.
Ice cream in waffle crisp:Melt the chocolate in a double boiler and use it to brush the 'internal wafers up to half height. Allow to cool and sodificare. Place three balls in each bowl of ice cream.Beat separately in sauce, the flesh of the kiwi and raspberries queela. Pour the sauces on ice cream and garnish with chopped hazelnuts and fresh mint leaves.Flan prunesRecipe for 8 people:
Grease and line a mold for tarts with pastry.Peel apples, core material Privatel, cut into wedges and arrange in a radial pattern on the dough alternating prunes. Beat together the eggs with sugar, milk and a sachet of vanillin. Pour the mixture over the fruit, then bake the flan in the oven at 220 ° C for 30 minutes. Bring to the table lukewarm.
Chicken breast with citrus fruit:
Recipe for 4 people:
Marinate the breasts for 30 minutes, with salt, juice and peel of citrus fruit and then dredge in flour and cook in butter bubbling.
When the meat is almost ready, drain off the fat, add salt, pour a third glass of wine and the marinade and turn it off. Meanwhile you will cut into thin strips zucchini, celery and carrots.Seasoned vegetables in butter, salt, pepatele and serve with the chicken warm.
Cauliflower with bacon:
Recipe for 4 people:
Cut into 4 pieces, cauliflower cleaned, put in the basket and steam cook in a pressure cooker for 3 minutes to go. Meanwhile, season the sautéed in butter, add flour mingled it with the broth, salt, pepper, and boil the sauce for 5 minutes. Place the cauliflower on a plate, season with sauce for 5 minutes. Place the cauliflower on a plate, season with the sauce, bacon, diced browned, chives, chopped hard-boiled egg into slices.
Vegetables Campagnola:
Recipe for 4 people:
Boil for 5 minutes in a pressure cooker, set, green beans, peas and carrots, then drain, cook the onions in the same pan, again for 5 minutes. Heat in a pan three tablespoons' s oil and let him jump all the diced vegetables, then add the tomato into small pieces. mixed,, salt, pepper and finished with plenty of basil. Serve this tasty side dish hot.
Oysters au gratin:
Recipe for 4 people:
Open to raw oysters, peel it in half and place them in a bowl with all their water, a tablespoon of wine and leave to marinate for 20 minutes. Accomodatele then in a dish on a layer of coarse salt, spread in the media shells also diced artichoke, already browned with olive oil, shallots and bacon, add the breadcrumbs, bread, salt, pepper, olive oil, a little of the liquid pass them to the marinade and grill to brown the top.Freselle flavors
Serves 4
Fry the diced bacon in 2 tablespoons of oil, with olives and celery into thin rounds. Remove the browned in fat and flavored ricotta with the chopped, add salt, and serve pepatela on fresselle already softened with water and vinegar, adding the fried bacon, olives and a gasket to taste
Corn flavored croutons
Recipe for 4 people:
Slice the onions on top and let it dry in a pan with 3 tablespoons of oil. Remove from fat with a spatula and place a perforated drain on white paper towels. Drawn from polenta twenty discs with a diameter of 6 cm, toasted on the grill. Fry the diced bacon in a skillet with a few sprigs of thyme. Available on each disc of polenta a bit 'of diced bacon. Complete with thyme leaves and serve.
Cream all 'egg:
Beat the egg yolks with sugar. Whip the cream and add the yolks. Scented with a glass of liqueur of your choice (rum, cherry, brandy, Kirsch).
Potatoes for fish stew:
Select medium sized potatoes, peel them and make them all equal and oval


Macaroni gratin
Cook the macaroni in a large pot of salted water to boil. It will take approximately 20 minutes because they are tender and just cooked. Drain and place in a baking dish. Toss with the Parmesan, and butter, and cover with white sauce. Put them to brown the top for half an hour.On the surface should be golden and crisp.



Seasonal dish popular throug

hout Umbria, takes on various names depending on location. Are similar to the spaghetti, also known in Tuscany, where they are called "Pici". Nell'eugubino are known by the name of "Bigoli," in Spoleto "Strengozzi. Depending on the cut, however, may take slightly different shapes and textures. The extreme ease of preparation makes a dish practically universal, adaptable to any taste and any kitchen.

Ingredients (serves 4)
400g flour
Preparation
Pour the flour onto a pastry board, creating a crater in the center of the flour. Pour cold water in the bowl and knead vigorously, until you have achieved a compound. Subtract dall'impasto a small portion of dough and knead with the palms of your hands until you get a piece of spaghetti in the rough, long and irregular. Repeat until you run out of dough. Once prepared the umbricelli on the pastry, sprinkle with flour, leave at least an hour before cooking.

Note - Drain the pasta al dente, so that the umbricelli remain fairly tough. The possibilities of seasoning are very diverse. They range from ancient wrought (bacon bar on the platter, fried with onion, carrot, celery and herbs to taste), and sauce with olive oil, garlic, tomato and pepper (the classic angry), and sauce with mushrooms or with asparagus. Even the sauce made with black truffles is to try.

Pennette the rag plant:
Take to boil water for pasta. Peel the zucchini and carrots and onions. Reduce the first two and the other diced into thin round slices. Heat in a frying pan 3 tablespoons of oil and vegetables soffrigetevi prepared. United 3 tablespoons of tomato puree. Aggiusyate salt and pepper, then cook for about 10 minutes. Salty well water in the meantime come to a boil, and cook the pasta. al dente drain well and let them jump in the sauce by adding a ladle of pasta cooking water. Supplemented with leaves of thyme, plenty of grated cheese and serve immediately hot.Cold penne with sauce of avocado.
Cook the pasta in abundant salted water. Drain spread it on a tray, season with a little oil and leave to cool. Beat with a bunch of ground pepper Rugolo, taking a few leaves from the first and second for a bit of decoration. United avocado, peeled. Finally, add the onion half the Parmesan cheese into small pieces and a pinch of salt. Sprinkle all with 2 oil. Operate the set until a smooth sauce. Season with this pasta, cold, and garnish the dish, and the pepper, kept aside.Tagliatelle with streaky
Boil water for pasta and
add salt to boil. Mince the shallot and let it dry in a frying pan in 2 tablespoons of oil. Rinse the salt from the anchovies, then diliscatele, chop and stemperatele in this fund. mingle the stomach chopped and seasoned. Cook the noodles. Drain al dente and let them jump into the prepared dressing. When complete with a large pinch of pink pepper crumbs, chopped parsley and chives, bring to the table and serve immediately.
Bicolor pasta alla chitarra
Pasta: You work half the flour with an egg, a pinch of salt and the saffron dissolved in approximately 100 g diacqua to get the dough yellow, and elastic. Then knead the remaining flour with spinach, egg and salt water to obtain a inpasto green, firm and elastic. Let stand two inpasti for 30 minutes, then roll it out into leaves not too thin to pass on the guitar.
Dressing: Cut into strips onions and carrots, make stew, all in a large pan with a File of oil, salt, and pepper, then add the cream, the pasta al dente boiled bicolor, a ladle of the cooking water and toss quickly to flavor it, bring it immediately to the table, piping hot with plenty of cheese separately.Spaghetti, tomato and eggplant.
Wash the eggplants, trim and cut into cubes.
Heat in a frying pan 3 tablespoons of oil. Aromatizzatelo with a clove of garlic, then add the eggplants. Make her jump for a few minutes, then add the tomatoes cut spicchietti. Season with salt and cook. Meanwhile boil water for pasta, add salt to a boil and cook spaghetti. Drain well to the tooth, and then pass them into the pan where you prepare the sauce, making them jump and flavor for a while. Complete with a wisp of raw oil and a tablespoon of chopped basil before serving.

Classic tomato sauce.
Fry in a film of oil an onion cut into pieces with a clove of garlic peeled and cut in neta. United 1 kg of Perini reduced to pieces and a bouquet garni prepared carrots. Add salt and cook over low heat until the tomatoes will be undone. Eliminate odors and pass the sauce with the mill.Sauces in white with the fish.
Cover the water just two gurnard, add 2 washers lemon, half a glass of white wine and a sprig of parsley. Let them simmer for 10 minutes and rest for 5 minutes. Drain, diliscateli, and saute the fillets in a sauté with oil and chopped onion, pour a little 's' cooking water fish and add the chopped parsley. Bake for 30 minutes, then salt and pass the fish flesh masher to thicken Possibly you
White cream sauce with prosciutto and peas.
Soffrigete a shallot in a knob of butter, then rosolatevi 150 grams of cooked ham cut into cubes and scented with a sprig of sage. United 100 grams of boiled peas, fry seasoning, then pour 200 grams of cream, salt and cook the sauce for a few minutes on low heat. Hopefully you can flavor with a pho meat extract. Eventually eliminated the sage, add the chopped parsley, parmesan cheese, and a handful of pepper.

Cheese rolls
Serves 4
Peel herbs, wash them extra water then boil with water only member that remains after the last rinse. Squeeze Drain and mince. This dough around 20'12 cm. Blanch for 2 minutes in boiling water. Drain and roll it out on a towel. Then stir in a bowl the ricotta, goats, 2 tablespoons Parmesan cheese, herbs, salt and pepper. Spread the filling thus obtained, the rectangles of dough. Roll them on themselves. Cut each roll into 3 equal slices. Arrange standing on a buttered baking dish, and sprinkle of Parmesan cheese and butter flakes. It under the grill for 4 minutes. Meanwhile whisk the cream with basil s serve the rolls with the sauce and diced tomatoes.
Summer salad of whole grains.
Recipe for 4 people:
Put in boiling salted water to salt grains: they will be ready after 40 minutes (if you use a pressure cooker cooking time should be halved). Peel the cucumber, remove seeds and cut into cubes, as well as peppers. Sliced tomatoes, season with a pinch of salt and a little of the chopped parsley. Drain the cucumbers and toss with a little oil left and spread it on a tray so cool. Mix cereals and serve at room temperature.

Creamy potato curry:
Recipe for 4 people:
Soffrigete in a film of oil the chopped onion, then seasoned potatoes, peeled and cubed. Joined a sprig of rosemary, a large pinch of curry powder, 700 grams of water, salt, and cook for 30 minutes. Then whisk it with the immersion blender (or with the traditional blender) after removal of the rosemary, getting the cream. Serve cold with diced raw vegetables (peppers, tomatoes, and carrots), a string of raw oil flavored with chopped basil and a sprig of basilSoft cakes with peas and broad beans.
Recipe for 8 people:
Fry in butter the onion, add the peas, sliced, blanched, and Cook the beans and salt lightly. Beat the eggs, oil, salt and milk pepatele and add to the mix the flour with the yeast. Mix the ingredients make a thick dough, add the beans, 5 mint leaves chopped, peas and beans; trasferitolo in a mold, buttered and floured 26 cm in diameter and bake the cake at 180 degrees for about 40 minutes. Test is cooking with a toothpick. Remove from the oven let it cool, then Remove from the mold.

Frittata spaghetti with prawnsRiveted for 6 people.
Cook the spaghetti al dente spaghetti. Beat 2 eggs in a bowl with two tablespoons of Parmesan cheese, salt, and pepper. Heat a nonstick skillet in a little oil and then adjourn to the spaghetti, slightly crowded, have them melting pot, then pour the mixture of egg, and to do that penetrate the mass of spaghetti, spread it in several places with a fork. When the omelette begins to dorarsi and eggs will be quite coagulated, turn it with the help of a dish to make it brown the other side and can vote multiple times the omelette in the end will be crisp and well colored on both sides. Serve garnished with prawns roasted in a pan and a few leaves of marjoram.
Peas with Prosciutto:
Put the peas in a saucepan with water covering them thoroughly. Add 80 grams of butter, onions and a whole bunch of parsley. Cook a dish filled with water as a lid. Sauté almost cooked. Add a few minutes before serving, cut the ham into small cubes, and the bit of remaining butter, full of flour. Withdrawn then the parsley and scallions and serve.Spaghetti souffle
Recipe for 6:
Cook in salted water boiling spaghetti cut short (5 centimeters); dress with the white sauce and Parmesan, add the ham and mozzarella, cut into small pieces, nutmeg, melted butter, egg yolks' s egg and the egg whites whites. Put in pan and then baked au gratin.

Noodles with black butter and sage;
Recipe for 6:
Roll out the dough and made the noodles. Cook in boiling salted water. Let melt the butter in a pan where you put a few leaves of sage. When butter is golden and a little 'dark, pour it over noodles and sprinkle with plenty of Parmesan.

Spaghetti souffle
Cook in salted water boiling spaghetti cut short (5 cm); dress with the white sauce and parmesan: add the ham and mozzarella chopped nutmeg, melted butter, egg yolks and egg whites, beaten to snow. Put in pan and then baked au gratin.

Salad of truffle salad with truffles:
Cleaned and sliced truffles and season with olive oil, lemon and salt.
Torcetti aniseed
Roll out the pastry to obtain a rectangle about 3 cm , Thick brush with a mixture of water and essence of anise and sprinkle with 3 tablespoons of sugar. Fold the dough in four, to book, then roll it out again, sprinkle with brown sugar, anise and sesame seeds, pressing to adhere so good: Cut the pastry into strips about 1 cm wide , Twist and then stow a ring. Accommodate the cianbelline (about 40) on a baking tray lined with baking paper and cook at 250 ° C for 10 minutes, then let them cool down glassatele chocolate intingetele that only one side in chocolate (about 200 grams) tempered.

RECIPE FOR PASTA

Garlic,oil chili pepper pasta (aglio olio e peperoncino )
Recipe for 4 people
Cook in boiling salted water 500gr of pasta (do not use whole pasta).
Meanwhile put in a frying-pan extra virgin olive oil , sliced garlic (2 cloves) and 1 chilli pepper. fry for 2 minutes , take of from flame and add minced parsley, 2 slice of anchovy. strain pasta, mix all and serve.
Enjioy your meal.
Pasta Carbonara
Recipe for 4 peopleTake 200gr. of fine sliced bacon, put in a frying-pan with 100gr of butter and cook for 1 minute. Break 4 eggs in a plate and mix with fork (do not cook eggs). Cook in boiling salted water 500gr of pasta (do not use whole pasta).Strain it and put in the frying-pan where you cooked bacon,add a little bit of pepper, parmiggiano cheese, pecorino cheese(both grated) .Mix all very fast and serve. Enjoy your mealImportant: for this recipe DON'T COOK THE EGGS !!!


Pasta CACIO E PEPE
Recipe for 4 people
Take to boiling point salted water , add 500gr of "pasta" and cook for time showed on pack. Strain pasta keeping a glass of cook water. Add to pasta black pepper,"pecorino" cheese (both minced), a little bit of extra virgin olive oil and little bit of cook water in the glass (little bit).
Mix all the ingredients and ... Enjoy your meal.

Pasta ai Carciofi
Recipe for 4 peopleFry lightly a medium onion adding 200gr of butter. At same time peel the artichokes and cut in little pieces . Cut 100gr bacon , and artichokes salt and pepper to butter and onion and cook, adding a little bit of water and a glass of white wine .Cook 500gr of "pasta" , strain it adding the preparateand... Enjoy your meal.

Gypsy's pasta (Pasta dello zingaro)
Recipe for 4 people
Fry lightly extra virgin oil , adding sliced garlic . Wash mushroom and cut in little slice, adding mushroom to oil and garlic with salt pepper. Take to cooking point, adding minced parsley.
Cook 500gr of pasta , strain it and pour in the preparation, mix and ... enjoy your meal.

For 4 people
Fry extra virgin oil with onoin, add 1 striped pepper, take to cooking point adding water if it is necessari. Than add 1 courgette, 1 aubergine, 1 striped red tomato and 150gr. of peas. Add salt and black pepper and cook all adding fresh pearsley. Separately take to boiling point salted water, adding 500gr of pasta. When pasta is cooked, strain and add the preparate you cooked. A little bit of parmigiano gratugiato and...
Have a nice lunch !!!

PASTA WITH ASPARAGUS (asparagi)
Recipe for 4 people.
In a frying pan to sautè 1 medium onion, and then add asparagus and private previously washed white and cut into small pieces to cook by adding salt and crushed black pepper, and a p? or water. Make cook pasta in plenty of salt water and adjusted to cooking, drain it al dente, red tie with 3 eggs with asparagus stir to combine well and season with grated parmesan.
Enjoy your meal.

PASTA WITH CAULIFLOWER (cavolfiore)
Recipe for 4 people.Far sautè with extra virgin olive oil 2 cloves of garlic and red chilli, cut the cauliflower up into small pieces, rinse and add the lightly adjust salt and 2 glasses of white wine and add cover lead to firing, and then opened the pan with a fork exert slight pressure on the pieces of cauliflower.
Cook the pasta in cauliflower pour, and serve with parmesan.
Enjoy your meal.

PASTA WITH LENTILS (lenticchie)
Recipe for 4 people.
Boiled lentils in the water salt in a frying pan to sautè garlic, red chilli, add numbers 10 qualit tomatoes? : Pachino, and 1 code of ham and a nice clump of sage, cook for 15 minutes, adjust salt. Then drain the lentils and pour into lightly, stirring the whole for 10 minutes at low heat.
Cook pasta and mix together the lentils, and a p? Or parmesan.
Enjoy your meal.

PASTA WITH YELLOW SQUASH (zucca gialla)
Recipe for 4 people.
Far in a frying pan sautè garlic, extra virgin olive oil paprika, add the yellow squasch, cut into cubes, 200 grams of milk and salt to taste, cover with a lid and cook. From time to time opened and crush with a fork so that? becomes a mush . Cook pasta , drain and pour into sauce turn add the grated parmesan, and serve.
Enjoy your meal.Matching with truffle honey, ideal as an appetizer or as the second, accompanied with good aged pecorino cheese, or with the pit.

4 Rules of thumb for preparing truffles:
1: Cook with oil, garlic and anchovies for 2 minutes .
2: Do not add parmesan or other cheese to truffle dishes .
3: Prepare the truffles only with salt, extra virgin olive oil and garlic .
4: Truffles are excellent for enriching simple dishes such as fresh water fich, poultry .

Stuffed eggs
Recipe for 6 people.
Cut the eggs meat? for long. Boil peas for 10-12 minutes, drain and frullateli with a ladle of cooking water, salt and pepper. Bring on the fire cut off just reached the boil, add the soaked and squeezed gelatine and stir until it dissolved, then shakes again joining the yolks and let cool sodi (compound). United cream compound, left in the fridge for 2 hours, and then distribute the eggs with the half-portions of ice cream. Serve the eggs with the Soncino and decorate as desired with peas.

Mixed with mint.
Recipe for 4 people.
Reduce the aubergines and courgettes to pieces. Slice onions into thin rounds, then brown in a saucepan brown veiled oil for 2-3 mint, add eggplant and zucchini and then follow the flame for 2-3 minutes. Salt turn down the fire and turn off after 10-12 minutes. Supplemented with 5-6 mint leaves finely chopped and a couple of tablespoons of almonds a strip. Serve.

Bucatini alla ricotta with olives and capers.
Recipe for 4 people.
As brought to the boilling water for bucatini, rinsed in warn water and capers, if coarse mince coarsley. Chop finely too? Garlic, spezzetate 1? Chives and a lower spicchietti olives . Mix all these ingredients and amalgamateli with 20 grams of oil. L salted water to a boil and come cuocetevi the bucatini for 8 minutes. meanwhile in a frigan pan heat the milk ricotta mixed with amalgam. United met? the choopped, the oil and ramained the versateci bucatini drained, make seasoning for 1 minute. then served completely flat with chopped kept aside.

Risotto with zucchini and crescenza.
Recipe for 4 people.
Cut the zucchini in pieces, regolarli and browned in a saucepan with the sliced shallots in a tablespoon of oil for 2 minutes. Combine the rice tostatelo for less than 1 minutes with nuanced half glass of wine and cook the rice in little bathing 15-18 minutes at a time with about 800 grams on board. Manteca with a crescenza pieces together a little pistils of saffron, salt, pepper and serve.

Tortiglioni with peppers and ancovies .
Recipe for 6 people.
Wash the peppers, dry and ungeteli with a thread of olive oil, then infornateli to 180 degrees on a plate lined paper oven for 25-30 minutes. The oven and put the peppers in a paper bag of bread ( if there ? E1? you also fits any other bag for food) for 10-12 minutes to warn then, pelateli and riduceteli in a diced small. (If you prefer you can also roast the peppers on a grill. This need is only 12-15 minutes of cooking. Pick of the diced bell pepper in a bowl and season with basil and anchovy fillets, finely chopped. United 6 tablespoons oil, salt and pepper to taste and leave 10 minutes(sauce). Boil the tortiglioni in plenty of boiling salted water, al dente drain and season with the sauce. Serve immediately.

Linguine with pesto capers.
Recipe for 4 people.
Bring to boil the water, salt and the pasta lessatevi, Meanwhile shakes a spoonful of capers, rinsed salt with a bag of pine nuts (20 Grams), half a clove of garlic, and a tuft of basil, and parsley, and anchovy fillets and about 60 grams of oil. Collect the pesto in a bowl capable, allungatelo with a ladle of cooking boiled linguine al dente and drained, transfer them and turn quickly to absorb the sauce, then serve.

Fusilli with lemon and basil.
Recipe for 4 people.
Wisk three tablespoons of bread with a basil leaf and tostatelo in a film of oil. Cook the fusilli in boilling salted water to which you added the last of halt a lemon and basil leaves 4. Reduce the last remaining fillets. Drain the fusilli and season with the toasted breadcrumbs, pecorino and diced raw oil. Serve hot with sliced of peeled lemon in vivo, to the last threads and, as desired, the dish made with leaves of marjoram.

Tagliatelle with geen almonds.
Recipe for 4 people.
Ciuffetto a finely chopped sage leaves and a sprig of rosemary. Cook the pasta in abundant salted water. In the meantine, do sautè the butter in a frying pan and add the chooped herbs. Pour in to a pan of chips also almonds and amalgamate it with a ladle of water for cooking pasta. Drain the noodles Let them jump in the sauce. Serve appared with a spoonful of poppy seeds.

Butterfilies(type of pasta) with lamb.
Recipe for 6 people.
Cut the flash into pieces of lamb. Let dry a carrot, an onion, a stick of celery in 2 cucchia oil, add meat, brown and bagnatela wit wine. Add a tablespoon of concentrate, the vegetable stock (including the preparation of granular) , a bay leaf and a sprig of thyme. Cover and cook for about one? hours. Cook the farfalle with peas, drain, saltatele in the sauce and serve immediately.

Pasta with Truffles.
Ingredients to serve four:
100 grams., summer truffles, 40 grams tagliatelle, 80 grams extra virgin olive oil, salt garli. Grate the truffles and small clove of garlicand place in a dish. Add olive oil and a pinch of salt. Cook the tagliatelle. When the pasta is ready, mix in the truffle sauce before serving.
Erbe piccanti per spaghetti.
Our suggestion ( for 4 people).
Put two teaspoonfuls of the blend in a pan and fry very gently in olive oil. Drain the spaghetti and toss them in the pan for a few minutes.
Enjoy your meal.
Bruschetta tradizionale.
Our recipe for 4 people.
Toast a slice of italian bread pour on it extra
virgin olive oil and a sprinkle of the product taste your bruschetta hot just out of oven.

Linguine with clams.
Recipe for 4 people.
In a large frying pan heat a layer of oil with a tuft of fennel, a little chives, a little mint, chopped tomatoes, a met? and a large pinch of oregano. United them the clams, purged, cover and let it open and finally sgusciatele.. In another saucepan fry the vegetabbles remaining small diced small; flavored clams in lightly salted if need be, and unite all the pasta, boiled and drained al dente.
Green tagliatelle with tuna.
Recipe for 4 people.
Soak the raisins vinegar, drained tuna and riducetelo cheese with a fork. Bring plenty of water to a boil, salt and cocetevi the noodles very al dente. Meanwhile, fry in a large frying pan on a wire spring onion in oil, add tomatoes, peeled, cut to spichietti, squeezed raisins, salt, pepper and brown a lively fire for a couple of minutes, before adding the pasta and half ladle of water. Saltatela flavor to it and complete the cooking, turn off, the tuna and bring it immediately to table.

Tagliatelle with ventresca.
Recipe for 4 people.
Put to boil water for pasta and to boil. Chop shallots and let it dry in a non-stick frying pan in 2 tablespoons of oil. Rinse salt from the anchovies, then diliscatele, mince and stemperatele in this fund. Mescolatevi ventresca chopped to the heat and season. Cook the noodles. Drain al dente let them jump in the dressing preparation. Completed everything with a large pinch of pink pepper crumbled, a minced chives and parsley, bring to the table and serve immediately.

Fusilli corn, potatoes and artichokes.
Recipe for 4 people.
Peel and cut potatoes into cubes. World and to reduce spicchietti artichokes. Chooped shallots. Let it dry in a saucepan with 2 tablespoons oil, then add potatoes and artichokes. Salt, wet with a ladle of hot soup prepared with the granular and cook the vegetables, with liquid if necessary, qfter a p'ò togther the ham cut in listerelle. Cook the pasta in salted water for about 7 minutes and season with the prepared vegetables. Fill the pot with a mixture of marjoram and the rest of the ham listerelle.


Pinzimonio vegetable aroma of the apple.Recipe for 12 people.
Peel apples, detorsatele, cut into cubes and frullatele with onions, gherkins, 100 g of oil, less water, the juice of one lemon, salt, chopped parsley and a few drops of Tabasco. Pinzimonio distributed in the glasses (or cups) and serve with vegetables cut into sticks.

Pancakes stuffed. Recipe for 6 people. Pass the beans to the mixer, then add the egg, flour, cream salt and pepper. Obtained with the compound prepared 6 "Pancakes", padellino fry in a diameter of 12 cm, with a little butter. Sauté the zucchini into thin rounds, in a layer of oil. Distributed, the scamorza, in thin slices, and zucchini over 3 "Pancakes," overlapping the other 3 and divide into 4 slices each. Fave cream. Recipe for 4 people.Blend the beans with the cream, broth, Worcester and drops of tabasco, salt and a tablespoon of vinegar. Spread the cream into 4 glasses, pepatela and serve with sticks of zucchini and potato flour and fried. Cianbelline potato "Duchess" Recipe for 6 people. Bring to boil 120 grams of water with butter and a pinch of salt, add the flour and, stirring, cook the polenta until you detach from the walls of the saucepan. Allow to cool, then amalgamatela with eggs and potatoes past, seasoned with grain, cinnamon and pepper. Gather the dough into a pastry bag with large mouth and let spezzeta down 18 squares of paper from the oven, forming cianbelline. Rovesciatele hot and fry in oil. Drain, and serve, garnish as desired with slices of raw apple and season.Sformatine ricotta with algae. Recipe for 4 people. Put the soaked seaweed in cold water. Leave to soak for about one quarter dora changing the water once. Mix the ricotta with the egg, a spoonful of curry, salt and pepper. Lightly grease 4 molds and fill with half the ricotta, cook cook in oven for 12 minutes at 120 degrees. Cut the lettuce and tear into pieces the tomatoes, salt and wring the algae, mix everything together and season with olive oil, salt and pepper. Let the sformatini cool, then serve with vegetables and slices of peeled lemon vivo.Nest of greens and tomatoes. Recipe for 4 people. Peel tomatoes, remove the seeds, to pass passaverdura, lightly salted the past thus obtained, raccoglietela in a bandage and allow to drain for 2 hours. Cut the zucchini in thin strips and drain in a non-stick frying pan hot, sprinkled with little salt. Prepared in each plate a bed of lattughino and tarragon. By wrapping strips of zucchini around a ring mold, sformato 4 crown, arrange over salad and surround with the carrot in thin fillets. Mix the past with the vegetables into cubes and fill it with the crown. Fill each dish with the eggs into wedges and season with salt and a thread of oil. Creamed eggplant in small glasses. Recipe for 6 people.Peel the eggplant cut into cubes and cook by steaming. Reduce diced small ground pepper and zucchini (brunoise). Scaldatevi in a non-stick frying pan 2 tablespoons oil and quickly get the jump brunoise. Aromatizzatela with a few leaves of thyme and salt. Shake the dice eggplant now come to cooking with a tablespoon of oil and a pinch of salt, possibly adding some tablespoons of water to get a good consistency of cream. Then distribute the glasses from liquor, and serve accompanied by dadolatina of bell pepper and zucchini, garnished with threads of chives. Buns to the Provençal. Recipe for 8 people.Cut the zucchini into thin rounds, saltatele in a layer of oil and salt, made with bread dough 24 muffins, spennellatele with an emulsion of oil and water, each garnished with a spoonful of tapenade, a washer of tomato, zucchini and a infornatela at 200 degrees for about 13 minutes. Serve sprinkled with aromatic herbs of Provence. If you want to prepare homemade pasta bread, dissolve 50 g yeast in 450 g of water and impastatelo with 1 kg of flour to which you have added a pinch of salt. Work the dough on spianatoia raccoglietelo ball and let rise for at least one 'now. Reshuffle and let rise again. E –mail : francesco-perra@alice.it WEB : www.deliziediorvieto.it