HOT SQUIDS WITH LEEKS AND RED TURNIPS

Ingredients for 4 persons:   12 Squids 1  Red Turnip 1 Onion 1/2 Carrot 1/2 Stick of Celery 3 dl Dairy cream 1 Medium leek 1 Glass of dry white wine 1 Spoon of butter Salt   Method:   Clean and wash squids and pink skin. Boil them for about 30 minutes in hot water…

ASPARAGUS, ST. GERORGE’S MUSHROOMS IN SHALLOT AND JOWL BACON PIZZA

GOURMET PIZZA A triumph of crispy tastes and flavours mix from Romagna and Naples.   Ingredients:   Dough for Pizza Asparagus St. George’s mushrooms Bacon Parmigiano Reggiano EVO oil   Method:   Prepare dough for pizza and after a long leavening, season it with asparagus, St. George’s mushrooms cooked in a saucepan with some oil…

PERCH FILLET WITH PORCINI MUSHROOMS AND POTATOES

Ingredients for 4 persons:   500gr Perch fillet 200g porcini Mushrooms 200g Potatoes Basil Salt Olive oil   Method:   Prepare the perch fillets covering them with flour. Place the fillets in a hot saucepan with some olive oil until they get Golden. In a separate saucepan cook porcini mushrooms and potatoes, previously boiled for…

FRESH ANCHOVIES, “FIORDILATTE” MOZZARELLA AND CONCIATO ROMANO CHEESE PIZZA

GOURMET PIZZA A triumph of crispy tastes and flavours mix from Romagna and Naples.   Ingredients:   Dough for Pizza Fresh anchovies “Fiordilatte” Mozzarella Provola cheese Pink pepper Lime Red chilli pepper EVO oil   Method:   Prepare dough for pizza and after a long leavening, add with fresh anchovies, “fiordilatte” mozzarella, pink pepper, restricted…

FRIARIELLI (Turnip Greens) WITH PALAMITA FISH AND LAMBRUSCO

Ingredients for 4 persons:   Friarielli (Turnip greens) 400 gr. Palamita (blue fish) 600 gr. Lambrusco sauce q.s. Salt q.s. 1 stick of Thyme 2 cloves of Garlic Extra Virgin Olive Oil (EVO) q.s.   Method:   One day before, prepare a Lambrusco sauce, by using 1 lt of Lambrusco, 100 gr of glucose, 100…