Legume soup with Tubettini pasta, black cabbage in two textures, shallot powder

Recipe by Chef Michela Mattioli Take the pre-cooked legumes, drain them and rinse them. In a saucepan, sauté the onion, celery and carrot, previously chopped, together with a clove of garlic and extra virgin olive oil for a couple of minutes. Add the legumes, the bunch of aromatic herbs and cover with the hot vegetable […]

Paccheri pasta and scampi in zucchini cream sauce

Rinse the scampi under running water and remove the heads; cut open the shells to remove the meat; remove the intestines with tweezers and set aside, leaving a few whole scampi with their heads intact for decoration. Meanwhile, prepare a broth with the cleaned carrot and celery cut into small pieces, the parsley with the […]

Strozzapreti Con Pesto Di Basilico, Pomodori Confit, Tartare Di Salmone E Stracciatella

Finely chop the basil and mix it with salt, brown sugar, pepper, and 2 tablespoons of olive oil.Wash the cherry tomatoes, drain them, cut them in half, and season them with the basil mixture.Place them on a baking sheet with the cut side facing up and bake them in a preheated oven at 140°C for […]

Spaghetti al sugo di tonno rosso e capperi

Chop the garlic and chili pepper and brown in a non-stick pan with extra virgin olive oil. Meanwhile, dice the fresh red tuna steaks. Add them to the pan and gently stir for about a minute. Remove from the pan, set aside on a plate, and cover. Now add the capers (previously rinsed in cold […]