For the pasta, potatoes, and provola recipe, begin by browning the guanciale in a saucepan with a drizzle of oil. Then, finely chop the carrot, onion, and celery and sauté them in the saucepan with the guanciale for 7-8 minutes. Peel the potatoes... more

We start by putting 2-3 tablespoons of oil in a saucepan with a clove of garlic. We heat up and in the meantime cut the piece of ham into cubes and then add it to the mixture. We spend a couple of minutes on high heat after which we add the liquid... more

First prepare the broccoli. Cut the florets and steam them for 4 minutes. In the meantime put the oil in a large pan and heat it with garlic, a chili pepper cut in two and the anchovies. Lower the heat and add the broccoli tops. Remove the garlic... more

Fill a pot with water and bring to the boil, add salt and add the pasta. Meanwhile, proceed to the preparation of the sauce. In a pan, melt the butter, adding a whole clove of garlic. With a potato peeler, remove the peel from two lemons, being... more

Put a drizzle of oil in a large pot and fry the poached or chopped garlic, depending on how much I want to taste it. After taking the mixed mushrooms, chop them and pour them in the pot with the garlic and sauté over a high flame. Add salt, pepper... more

To prepare the orecchiette, let's start with turnip tops: we clean them by removing the outer leaves and taking only the inner leaves and the flower with a small knife and set them aside in a bowl. Then we take a large pan, pour half the oil and add... more

To prepare a perfect pasta to the standard we must start preparing aubergines first. We wash them and with all the peel we cut them into cubes all the same size. We put them in a colander and sprinkle them with coarse salt and finally we rest on a... more

Salt a pan of boiling water and add the pasta. Cook al dente. In a frying pan, heat some oil with 2 cloves of poached garlic and then add the halved cherry tomatoes. At this point, remove the garlic as the oil has already been flavored. Add the... more

Bring a pot of water to a boil, then add salt. Add the pasta and cook it al dente. Then switch to the dressing. Start by slicing and slicing the courgettes and then grill them on a griddle or grill. Cut the tomatoes and place them in a bowl. Season... more

Cut the mushrooms quite finely. Put 2-3 tablespoons of oil in a pan, light the fire and add a whole clove of garlic. When the oil starts to be hot, add the mushrooms and let them go for 3-4 minutes. When they start to lose some of their liquid, add... more

Slice the onion, chop the parsley and peel the garlic. Put the oil in a pan and sauté the onion. Then we put the garlic and parsley. Add the white wine and let it fry. In the meantime we add the water that we put to boil before and throw the... more

Put some oil in a saucepan. Add the nduja and part of the chickpeas. Blend the remaining chickpeas with a little of their cooking water. When the nduja in the casserole has softened, add the chickpeas shakes. Pour the pasta into boiling salted... more

Peel the potatoes and cut them into cubes. Add oil in a saucepan, light the flame and add the nduja. Let it melt. Then add the potatoes. Once seasoned, add the water so that it covers the potatoes with at least two fingers and cover with a lid. Cook... more

Immediately put on the fire a pan full of adequately salted water for cooking pasta. Heat a generous amount of extra virgin olive oil in a pan and immediately add the parsley stems that you will subsequently remove; then chop the garlic and fry it... more

Heat the oil in a pan with a whole clove of garlic and add the mussels. Cover the pan with a lid and wait for the mussels to open. Once opened, peel them and add the filtered sauce. If you want, you can leave whole a couple of small mussels in order... more

Let's start by immediately putting the water to boil in the pot. Chop the shallot and cut the salmon into thin slices. As soon as the water starts to boil, let's go up and throw the pasta inside. Transfer the shallots to a pan, add the butter and... more

Premise: if we decide to use dried chickpeas, we must have soaked them in cold water from the day before. Let's begin! Rinse the chickpeas and put them to cook in a pan over a high flame, together with a bay leaf. Once it reaches a boil, lower the... more

To prepare the bucatini amatriciana, first boil the water for cooking the pasta. At the same time we can dedicate ourselves to seasoning: take the pillow, cut it into slices about 1 cm thick, remove the rind and cut it into pieces of about half a... more

To prepare the penne with the mustache, first wash, dry and finely chop the parsley. Set aside and add to the ham, cut it into thin strips. Place a pan on the fire with plenty of water, salted to taste, which will be used for cooking the pasta.... more

Let's start the dish by preparing the beat: put the celery, carrot, onion in the mixer and whisk everything; later we add the lard and give another smoothie. At this point in a pan put a little oil, add the sauté and brown over high heat for a... more

– Peel the tomatoes (they are ripe, so there is no need to pass them in boiling water), remove the seeds and cut them into small pieces. – Heat up the oil in a pot with garlic. When the garlic releases its aroma, add the tomatoes and some basil... more

The Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and... more

The Amatriciana or matriciana is a typical dish of the Italian tradition, known and appreciated in every region. The name comes from Amatrice, a town in the province of Rieti. The main ingredients are guanciale (jowl bacon), pecorino cheese and... more

Clean and scrape the mussels, put them in a frying pan with a few leaves of parsley, a cherry tomato, a piece of garlic, oil, a little white wine on a high flame. Cover the mussels until they begin to open. Filter off the liquid, slice the... more

Pesto is one of the most known Italian pasta sauces, with his great flavour. But not everyone knows that it is very easy to prepare. You can choose to make it with mortar and pestle, as the tradition teachs, or if you have just a few time at your... more

PREPARATION Cut the Tuscan bread into pieces, removing the crust, and soak it in cold water for about ten minutes, then squeeze well and crumble it with your hands in a bowl so that it is light and not mushy. Add the chopped tomatoes, crumbled tuna,... more

To prepare this dish, boil and drain the rice. Then boil also cauliflower, drain it and perhaps with a fork, make a mixture of it. Heat a glass of milk so that it becomes warm. Add the saffron sachet to the milk and stir well. Then in a bowl break... more

Let's start with the sauce, put in a pan a little oil and 2 cloves of garlic, in the meantime, cut the tomatoes into 8 pieces San Martians, when we remove the garlic is golden, and add the tomatoes, a pinch of red pepper, salt, a pinch of sugar and... more

It is a very versatile dish whose ingredients can be enhanced in several ways, about the poor origins of the dish, which was made with the ingredients that were in the home at the time, in fact we can add vegetables, wild chicory, the strigoli,... more

Pour 3 tablespoons of oil in a pan and put it to the fire, when it is hot add the shallots, then the sausage into small pieces, causing browning, add the zucchini and mix it all off, add a glass of cognac or rum. Prepare the saffron cream, put in a... more