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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 […]

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 […]

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 […]