Spaghetti Orobio cooked risotto-style, with pecorino cream and fresh fava beans, cherry tomato essence, and chili-flavored breadcrumbs
Recipe by chef Michela Mattioli Procedure For the cherry tomato sauceCut the cherry tomatoes in half and arrange them on a baking sheet lined with parchment paper, cut-side up. Season with salt, powdered sugar, a few leaves of thyme and marjoram, and a drizzle of extra-virgin olive oil. Bake at 130°C for about 50 minutes, […]
Pennoni verde Orto
Recipe by chef Michela Mattioli Wash the yellow and red cherry tomatoes, then dry them carefully with a cloth. Place them whole in a baking dish or ovenproof dish, add the oil, garlic cloves, herbs, salt, pepper, and sprinkle with powdered sugar. Bake in the oven at 160°C for one hour. Next, prepare the eggplant […]
Gigli with Tomato and Burrata Cream
Recipe by chef Michela Mattioli Blend the peeled tomatoes. Clean and chop half the onion, crush the garlic clove and sauté both in a large pan for a few minutes, then add the blended peeled tomato sauce. Cook the sauce over low heat for about 30 minutes, until it has thickened slightly. Season with salt […]