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Apple and goat cheese salad with walnuts and bacon vinaigrette


For the vinaigrette: Chop the shallots finely, diced the bacon and sauté all together over low heat in a saucepan with about 2 tablespoons of extra virgin olive oil for about 5 minutes. Add nuts and raisins, two more minutes and turn...
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insalata di mele e caprino3

Artichoke’s ravioli with lemon’s zest and bottarga


  For the dough, amass (about 10 minutes) the flour and eggs until mixture is smooth. Wrap it up with plastic film or a humid cloth and let it rest in the fridge for about an hour. For the filling: clean and cut the...
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ravioli di carciofi con bottarga1

Taboulè with vegetables, shrimps and spicy squids


  Bring to a boil a cup of water with a pinch of salt and 2 tablespoons of olive oil.As soon as it boils, add a cup of semolina couscous and turn (1/2 minute or so) until there is no more water. Turn off the heat and cover. let...
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taboulè di verdure con gamberetti e calamari piccanti 1

Penne with sauteed vegetables, smoked cheese and thyme


  For the cheese I chose a "smoked Caciotta" (cow's milk). Like Sardinian type semi-hard cheese. You can also use the smoked mozzarella "scamorza". Cut the vegetables into small cubes and sautè with the unpeeled garlic,...
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penne,verdurelle e formaggio affumicato1

Baba Ganush, the Eggplant “Hummus” of the Middle East

DIFFICOLTÀ : | TEMPO: 1 o 2 ore di cottura, 10' preparazione

  Place the whole eggplant in the oven medium-high until they become soft, cooked, about 1 or 2 hours at 180 degrees depending on the size. Once  cooked, let them cool, open them in two lengthwise, collect the pulp with a...
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baba ganush 3

Confit salt cod with artichoke’s purè, piquillo peppers and crispy leeks


  For the artichoke's purè, cleaned and cut the artichokes into quarter, take the hairs out from the center. Sauté with two cloves of garlic, two tablespoons of extra virgin olive oil and a bay leaf. When they start to brown,...
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