Ingredients 1,5 kg cuttlefishes 2 eggs pecorino cheese, grated breadcrumbs parsley garlic clove salt, pepper evo oil Clean the cuttlefishes (you can fry the ink-sac separately, they say it is aphrodisiac!). Prepare the filling as follows. Blend 2 eggs with one handful of grated pecorino cheese, 2 handfuls of crumbled soft-bread or breadcrumbs, chopped garlic and...
Serves 4 500 g mince meat 2 eggs 1 garlic clove parsley breadcrumbs pecorino cheese, grated 1 dash white wine evo oil salt pepper Mix first with a fork and then with your hands the meat, eggs, breadcrumbs, minced garlic, chopped parsley, cheese, wine, salt and pepper to form a smooth dough. Form medium sized meatballs and fry in hot oil. The fried meatballs can also...
Ingredients 4 eggs 200 g ricotta cheese salt pepper sugar cinnamon 20 g raisins and pine nuts milk Mix together in a bowl the beaten eggs, salt, pepper, ricotta cheese previously blended with sugar, cinnamon, pine nuts and raisins and some milk. Stir quickly with a wooden spoon, then trasnfer the mixture to a frying pan with some oil. Cook on a high flame. As soon...
This is a typical dish of fishing-boats crews that prepare it when they go to fish for several days. Ingredients 1 kg little cuttlefishes breadcrumbs parsley pecorino cheese, grated evo oil white vinegar salt pepper Clean 1 kf of little cuttlefishes. Remove the skin, bone, entrails then wash the fish in salted water and finally stuff them with breadcrumbs, chopped...
Ingredients (2 servings) 2 gilt-head breams 500 ml dry white wine 50 g raisins 2 potatoes parsley 2 bay leaves 1 garlic clove 1 red onion evo oil, salt and pepper Clean and wash the gilt-head breams. Place them in a oven pan covering them with white wine, rasins, parsley leaves, bay leaves, chopped garlic clove, sliced onion, oil, salt and pepper. Leave to rest for...
Ingredients (4 servings) 4 eggplants 50 g black olives capers pecorino cheese, grated mint leaves basil salt pepper evo oil Cut the eggplants into halves lenghtwise and keep them in water and salt for 30 minutes. Dry them and with a knife cut the flesh into many little squares taking care not to detache them completely. Separately blend together 50 g of finely chopped...
