Gnocchi: recipe from Sila

Recipe for Gnocchi 250 g potato Sila IGP, 50 g of pecorino cheese, 5 g of potato flour, 50 g regular flour, 1 egg yolk, 3 g of salt, pepper and nutmeg. Put the potatoes in cold water and salt, bring to a boil and simmer about 30 minutes.  While hot, peel and mash potatoes […]

Read more

(Ita) Meravigliosamente porcino

Sorry, this entry is only available in Italian. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language. Or use Google Translate selecting a language here: Ingredienti e preparazione per 4 persone   Alla griglia 2 porcini, 20 g di […]

Read more

Tortelli with stockfish from Mammola, tomatoes, scallions and basil

Yield: 4 servings Egg-dough pasta 150 g semolina, 150 g di manitoba, 9 egg yolks, 1 egg. Mix all the ingredients together and let the mixture stand in the fridge for at least 30 minutes. Then roll out into a thin layer of pastry. The stuffing 400 g stockfish, 1 ltr milk, 30 g extra-virgin […]

Read more

Rice from Sibari, asparagus, cherry tomatoes and seafood

Yield: 4 servings Rice 320 g Carnaroli rice from Sibari 40 g extra-virgin olive oil 3 g scallion 50 g white wine, vegetable stock 2 g dill 2 g parsley 4 red shrimps 40 g baby squids 100 g clams 4 g lemon peel and lemon juice 1 g thyme 1 garlic cloves salt and […]

Read more

Swordfish from the Strait of Messina and salmoriglio

Yield: 4 servings Ingredients 600 g swordfish 30 g extra-virgin olive oil 2 g thyme 1    clove of garlic salt and pepper to taste Pour olive oil into a heated pan, add thyme and a clove of garlic. Wait a few seconds, then add the four swordfish fillets and brown them on both sides, seasoning […]

Read more

Red tuna and caviar

Yield: 4 servings Ingredients 400 g red tuna 40 g zucchini  5 g pine nuts   30 g extra-virgin olive oil     1 g thyme   20 g black caviar 20 g red caviar   10 g caper berries     2 g sprouts     2 g ginger     2 g lime peel 2 g garlic Marinate the tuna fish for a few minutes with ginger, lime peel, […]

Read more

Oily fish millefeuille

Oily fish millefeuille, tomato cream, buffalo mozzarella sauce and basil pesto Yield: 4 servings Ingredients: For the millefeuille: 700 g mackerels (about 2) or scabbardfish 160  g buffalo mozzarella 50 g cherry tomatoes 2 g basil 5 g extra-virgin olive oil 4 g garlic 2 g rosemary salt and pepper to taste Clean and fillet […]

Read more

Egg-dough cannoli with zucchini, mozzarella and river prawns

Yield: 4 servings The pastry: 100 g semolina 100 g 00 flour 4 egg yolks 5 g extra-virgin olive oil salt to taste Mix all the ingredients together and let the mixture stand sous-vide for 30 minutes; roll out the pastry then cut it into rectangles to be subsequently shaped into cannoli. The stuffing: 100 […]

Read more

Cockerel breast and leg

Yield: 4 servings The cockerel: 2 cockerels 50 g hazelnuts 100 g extra-virgin oil 2 g garlic 2 g thyme 50 g porcini mushrooms 50 g turnip tops salt and pepper to taste 1 egg Clean the cockerels and separate the breast from the legs; bone the leg and season with salt and pepper, then […]

Read more