Recipe: Tartufo di Pizzo Calabro

Tartufo di Pizzo Calabro Ingredients and preparation for 4 people Chocolate sauce 175 g of water, 65 g of fresh cream, 200 g of sugar, 65 g of cocoa powder, 25 g of corn syrup/glucose. In a saucepan bring to a boil the water, corn syrup/glucose and sugar.  Add the cream and bring to a […]

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Swordfish of the Strait in cubes

Ingredients and preparation for 4 people   Swordfish 400 g of swordfish 2 g of oregano 2 g of garlic 200 grams of purple potato 4 baby carrots 40g of EVO salt and pepper. Boil the potatoes in salted water. Peel and mash while still hot, season with salt, pepper and oil. In a saucepan […]

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The Chef of Licorice

Young and already a familiar face seen on national broadcasts: we’re talking about the Chef of Licorice. They call her the Chef of Licorice: Danila Forciniti, a 32 year old from Rossano, a former cooking instructor at the “Accademia d’Arte Culinaria Cordon Bleu” in Florence where she graduated, always with a passion for cooking, licorice, […]

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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 […]

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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 […]

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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 […]

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