Serves 6 The pasta: 7 oz white flour 2 eggs olive oil salt The stuffing: 10.5 oz ricotta romana 8.8 oz radicchio di Treviso 1.7 oz onion 1.7 oz grated Parmigiano-Reggiano 1 oz butter one egg, salt pepper   The sauce: 1.7 oz butter onion grated Parmigiano-Reggiano some leaves of sage Preparation The pasta: Knead…

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Serves 6 1.1 lb ripe hard tomato 4 aubergines 2 hard-boiled eggs one mozzarella onion white flour grated Parmigiano-Reggiano basil olive oil salt Preparation: Cut the aubergines into slices, salt and drain in a colander. Dry, flour and fry in abundant hot oil. Peel the tomatoes, remove the seeds and mince. Brown a small minced…

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Serves 6 2.2 lb pre-boiled veal tripe 14.1 oz ripe tomatoes 3.5 oz olive oil 2.1 oz butter celery carrot an onion basil garlic Parmigiano-Reggiano white wine broth salt pepper Preparation: Wash the tripe, dry and cut it into stripes. Brown the minced celery, carrot and onion with gr 20of butter and oil with some…

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Serves 6 1.6 lb pumpkin pulp 1.7 pt broth 14.1 oz rice Parmigiano-Reggiano 1 oz peeled onion parsley butter white wine oil salt pepper Preparation: Brown the minced onion in a casserole with 3 tablespoons of oil. Add the rice and toast it at high heat, stirring. Add half a glass wine and, once evaporated,…

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