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Spaghetti Al Pesto - Recipe
Ingredients for 4 portions: 400 gr spaghetti, Genovese Pesto Favorita Fish, water, salt. Cook the spaghetti in salted water for about 10 minutes. Drain and place on a dish water where you will dress it with Pesto Favorita Fish. In order to have complete success the pesto sauce should be evenly distributed throughout the pasta. Pesto may be used successfully to dress other types of pasta and also on gnocchi, ravioli and tagliatelle.
Orange, Beet and Parmigiano-Reggiano Salad - Recipe
1 lb. Beets, cooked and sliced (home-prepared or canned)
3 oranges, peeled and sliced
1/3 cup walnuts
3 tablespoons orange juice
1 teaspoon lemon juice
? teaspoon salt
3 tablespoons walnut oil or extra-virgin olive oil
? cup pa
Porcini Mushroom Salad - Recipe
4 medium size fresh porcini rinsed and cleaned thinly sliced
1 stalk of celery rinsed and chopped
? of a green pepper, rinsed and cleaned, and sliced thin
1 clove of garlic chopped
? lb. Of thinly sliced parmigiano reggiano
3 rinsed and cleaned basil leaves, finely chopped
3 tablespoons of San Giuliano Balsamic Vinegar
2 tablespoons extra virgin olive oil
Salt
In a large bowl place porcini, celery, green pepper, garlic, Parmigiano and basil. Add salt (to taste) Duca Balsamic Vinegar and toss. Once tossed add the extra virgin olive oil.
Roast of the Duke - Recipe
2-3 lb. Roast.
3 cloves of garlic
? tablespoon of rosemary pinch of salt
3 tablespoons of extra virgin olive oil
3 tablespoons of butter
3 whole bay leaves
3 tablespoons of Duca Balsamic Vinegar
Mix all the ingredients in a bowl, on the roast. Place roast in a roasting pan and let cook in the oven to taste at 350 degrees.
Strawberries with Balsamic Vinegar - Recipe
Wash and clean 3 baskets of strawberries. Place strawberries in a bowl and add sugar (to your taste), let sit for about one hour. Twenty minutes before serving , add three tablespoons of aged Duca Balsamic Vinegar from Modena.
Risotto with Prosciutto di San Daniele - Recipe
1 Cup Italian rice
? cup grated Parmigiano-Reggiano
2 cups broth
4 slices San Daniele prosciutto
2 slices San Daniele prosciutto cut into thin strips
Prepare a white risotto with grated Parmigiano-Reggiano. When the mixture is creamy, spread the rice on a dish and cover it with the thin strips of Prosciutto di San Daniele, then arrange the remaining 4 prosciutto slices in the center. Serves 4 persons
Contre-filet with Prosciutto di San Daniele and Red Wine Sauce - Recipe
1 lb. Rump beef
8 slices San Daniele Prosciutto
For the Sauce:
4 oz. red wine
1 shallot
2 laurel leaves
8 oz. brown fond de cuisine peppercorns
Cook the shallot, laurel leaves and peppercorns in red wine and let it evaporate until the wine's natural sugar is caramelized. Add the fond de cuisine, bring it to simmer and filter the sauce. Melt some butter in a casserole, brown both sides of the meat and finish the roasting in the oven. Serve the filet on a serving dish with the sauce and cover the meat with the slices of San Daniele prosciutto.
Tagliarini with Artichokes - Recipe
8 artichokes
1 lemon
1 tablespoon finely chopped onion
8 tablespoons butter salt and pepper
1 lb. Tagliarini
1 cup freshly grated parmigiano-reggiano
Clean the artichokes leaving only the tender parts of the hearts, and cut into very thin slices. Squeeze the juice of a lemon over them. Saute the onion with butter over medium heat until pale gold. Add the sliced artichokes and ? cup water. Cook until the artichokes are tender. Taste and correct for salt and pepper. Cook the pasta, drain, add the artichoke sauce and the Parmigiano-Reggiano. Toss very thoroughly and serve. Serves 4-6
Penne with raw tomatoes - Recipe
11/2 lb. Fresh, ripe plum tomatoes
1 lb. Penne (fresh pastacheese)
1/3 cup Badia di Colibuono olive oil
1 cup freshly grated Parmigiano-Reggiano
Salt
Cut the tomatoes lengthwise, remove the seeds and dice. Cook the pasta ''al dente'' (firm to the bite). Drain and transfer the pasta to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss thoroughly and salt to taste. Serves 4-6
Pasta Capricciosa (Pasta with Capers and Mint) - Recipe
1/3 cup capers, rinsed
3 or 4 garlic cloves
? fresh mint leaves
2 cups plain tomato sauce
? cup cream
1 ? lbs. Rigatoni, cooked and drained
grated parmesan cheese
Place the capers, garlic and mint leaves together on a board or in a chopping bowl and chop them fine. Add to the heated tomato sauce. Simmer for 5 minutes, then add the cream. Simmer without boiling, stirring constantly, for 1 minute, until well assimilated. Pour over pasta and serve with grated parmesan. In the heat of summer 1 often forgo the cream, and find the result to be every bit as good.
Pasta con Acciugga e Mollica (pasta w/Anchovies & Breadcrumbs) - Recipe
1 tablespoons olive oil
2 cups breadcrumbs
1/3 cup olive oil
2 garlic cloves
1/3 cup tomato paste
1 cup warm water
1 ? lbs. Spaghetti
10-12 anchovy fillets
1 teaspoon olive oil
1 tablespoon finely chopped fresh parsley<
''Bresaola'' with Black Truffle - Recipe
100 gr. Of bresaola juice of ? lemon
50 g of black summer truffle cream Boscovivo pepper to taste
6 g of parsley (for decoration)
artichokes in oil
Pour the lemon juice into a serving dish them lay the slices of bresaola on top. Add some olive oil (or black truffle oil) and pepper. Spread the black summer truffle cream over the bresaola; decorate the dish with parsley and thinly sliced artichokes.
Truffle Snacks - Recipe
1 mozzarella
70 g of ham
5 g of parsley
27 g of extra virgin olive oil
50 g of white truffle cream tuber albidum pico Boscovivo
1 loaf of white bread
Cut the mozzarella and ham into very small pieces and mix with the chopped parsley. Add the olive oil and the white truffle cream. Cut the loaf into 18 slices and spread with this mixture.
Roast Veal ''Chianino'' with Truffle - Recipe
400 g of veal joint for roasting
10 g. of garlic
3 g of rosemary
25 g of salt
2 g of pepper
50g of black truffle tuber melanosporum vitt. (fresh or frozen)
? small glass of brandy
olive oil as required
For a better taste, it is advisable to prepare the meat at least 5 to 6 hours before cooking. Finely chop the garlic and the rosemary and add a little salt and pepper. Tie the meat to make an easy to handle joint and cover it with the above mixture. Make holes in the joint and insert the truffles. Leave the meat to stand for a couple of hours then put some oil in a roasting tray and roast the meat at a moderate temperature. When the joint is nearly cooked pour the brandy over it. As this evaporates, lower the temperature of the oven. When cooked, carve the meat into thin slices and use the oil/meat juices as gravy.
Truffle ''Calzoncelli'' with Butter and Sage - Recipe
Pasta:
500 g of flour
4 eggs
a pinch of salt
Filling:
200g of venison
100g of boned breast of duck
1 carrot
1 onion
1 stick of celery
1 egg
60g of fresh white truffle tuber magatum pico or white truffle crea
Truffle Milk - Recipe
1 liter of milk
50g of white truffle cream Boscovivo
4 eggs
salt & pepper
20g of white truffle slices
50g of parmesan cheese
Boil the milk, beat the eggs with the parmesan cheese and the white truffle cream Boscovivo. Pour the hot milk and strain the obtained cream, season with salt and pepper. Put everything in a buttered mould and cook in bain-marie in the oven at 150 for 35 minutes. Let it cool and remove from the mould. Cut it in slices, garnish with fresh white truffle and serve with toasted bread.
Baked Savoy Taglierini - Recipe
320g fresh taglierini
1 shallot
200g of sweetbreads
1 roquette lettuce
1 tomato
50g of fresh black truffle tuber melansoporum or aestivum vitt
2 spoons of white truffle oil Boscovivo
basil
chopped parsley
50g of grated
Fresh Scampi Tartar with Radicchio and Black Truffle - Recipe
400g of scampi
juice of ? lemon
salt
black pepper
20g of fresh black truffle tuber melanosporum vitt extra virgin olive oil some radicchio for decoration
Shell and clean the scampi thoroughly. Rinse and dry them with a clean cloth. Finely chop with a knife, gradually adding the lemon juice drop by drop. Place the scampi on a hot plate. Add salt, some pepper and shredded radicchio. Dress with extra virgin olive oil and sliced black truffles. Wait a few minutes before serving.
Pancakes with Asparagus Sauce - Recipe
2 eggs
50g of butter
some grated Parmesan cheese
60g of flour
1 cup of milk
a pinch of salt
250g of ricotta cheese
1 small clove garlic
5g of finely chopped parsley
90g of asparagus sauce Boscovivo
Prepare a batter by mixing the flour, salt and eggs together then gradually add the milk and melted butter. Leave the rest for 30 minutes then pour a spoonful into a frying pan to make a pancake, moving the pan continually so it doesn't stick.
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