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First course

Strozzapreti with leeks, Prosciutto di Parma and
slivers of Parmigiano Reggiano


Ingredients for 4 servings:

Strozzapreti                    12,5 oz
Leeks                               7      oz
Prosciutto di Parma       3,50 oz
slivers of Parmigiano    2,80 oz
Rosemary                       1  sprig
Extra Virgin Olive Oil    5  Tbsp
Chicken Broth                7  Fluid oz
Salt and pepper            to taste


• Wash and chop the leeks.

• Slice the ham into 1,5 mm long slices, then cut into julienne strips.
• Mince the rosemary.
• Place a pan on medium heat, add a drop of oil and brown the ham with the rosemary. Add the leeks and cook on low heat, by adding the broth little by little.
• Cook the pasta in a pot with salted boiling water. Drain the pasta, then add the sauce and brown.
• Add salt, black pepper and whip with the oil.

Tortelli d’erbetta (Swiss chard Tortelli)


Ingredients for 4 servings:

Yellow pasta dough                    14   oz.

Fresh Ricotta cheese                 14    oz.
Frozen spinach                              7    oz.
Parmigiano Reggiano cheese    5    oz.
Butter                                              4,2 oz.
Egg                                                  1
Nut meg                                         To taste
Salt and pepper                            To taste


(Preparation time: 20’)

• Cook the spinach in plenty of boiling water.
• Then drain, squeeze and mince finely.
• Mix the spinach with Ricotta cheese, salt, pepper, nut meg and egg.
• Roll out the dough with the machine and cut into squares that you will fill with the prepared filling.
• Cook the tortelli in plenty of boiling water and season with butter and Parmigiano Reggiano cheese.

Potato gnocchi with broad beans cream and Sheep’s milk cheese


Potatoes                                      350 g
Flour                                            100 g
 Egg                                                 1
Broad beans                              650  g
Golden onions                          100   g
Garlic                                              1   g
Celery                                           50  g
Basil                                                2  g
Olive oil from Chianti Region   7,5  cl
White pepper                              To taste
Tomatoes                                    200 g
Sheep’s milk cheese                 
150 g


• Cook the potatoes (in their skins) in plenty of salted water.

•  When the potatoes are cooked, strain, peel and mash. Mix the mashed potato with the flour, eggs, salt and pepper.

• Cut dough into circles of 2 cm in diameter.

• Make a vegetable stock with the carrots, celery, onions, garlic, basil and a potato.

• Shell the broad beans, boil in salted water and cool immediately.

• When the stock is ready, put through a vegetable mill or sieve, add beans, mix in food processor and strain in the chinese. Skin tomatoes after dropping into boiling water, de-seed and cut into cubes.
• Cook the gnocchi in plenty of salted water. Drain and sauté the gnocchi with the broad bean sauce, the tomato cubes and some basil leaves cut into Julienne strips.

• Place gnocchi on plates and sprinkle with scales of sheep’s milk cheese and a little olive oil.

Noodles with beans, shrimps and crunchy lard


Yellow pasta dough            300 g
Dried beans borlotti            150 g
Shrimps                                200 g
Lard                                         90 g
Garlic                                       90 g
Rosemary                       To Taste
Salt and pepper             To Taste
Olive oil extra virgin               9 cl
Parsley                                     3 g
White wine                              
6 cl


- Soak beans the day before.

- Place a saucepan over a moderate  heat ,add a drop of oil, the onion cut in pieces, a sprig of rosemary, the beans, cover with water and season.

- When the beans are cooked, keep one part whole and purée the rest.

- Roll out the pasta using the pasta machine and make noodles.

- Clean the crayfish and cut in half lengthways.

- Finely chop the garlic,  rosemary and parsley.

- Cut the lard into Julienne strips and brown in a pan.

- Put a saucepan over a  moderate heat, add a drop of oil, toss the crayfish for a few minutes, add the finely chopped herbs, wet with  white wine and allow to evaporate.

- Add the bean purée and the whole beans to the pan and boil for a few minutes.

- Cook the pasta in a large pan of salted water, drain and toss in the prepared sauce.

- Serve with the crunchy lard.

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