Serves 2 1 burrata 10 cherry tomatoes icing sugar basil leaves 1 garlic clove tomato sauce Sardinian carasau bread evo oil Arrange the tomatoes on a baking tray with basil, garlic and sprinkle with icing sugar to remove the acidity. Bake for 10 minutes at 180C. In the meantime, put the burrata in the mixer. If necessary add in the mixer a bit of its water to make...
Serves 2 150-160 g of spaghetti mussels already cleaned parsley, chopped 1 garlic clove extra virgin olive oil q.b. 10-15 cherry tomatoes salt fresh chili (optional) Bring water to a boil, add salt and add the pasta. Meanwhile, sauté in a large pan 1 tablespoon of olive oil, garlic and chopped parsley and, if you like, a fresh chili cut into small pieces. Add the...
Serves 2 140 grams of whole wheat cavatelli 6 jumbo prawns 120 grams of dried beans (or frozen) laurel, 2 leaves a dozen of cherry tomatoes extra virgin olive oil q.b. salt q.b. 1 clove of garlic white pepper parsley q.b. Soak the fava beans for a few hours. Put the fava beans in a saucepan with the bay leaves, pour water and cook everything with lid for about 1...
Servings: 2 120 grams of organic whole wheat spaghetti 2 zucchini salt pepper 3-4 basil leaves 2 teaspoons of evo oil breadcrumbs As you bring the water to a boil start preparing zucchini. Wash it, cut it into slices and in quarters. Pre-heat 1 teaspoon of oil in a frying pan, add the zucchini, salt, pepper and two chopped basil leaves. Add some water and cook for...
The preparation of this pasta is really quite simple. The ricotta cheese is the star of this dish. We have prepared two versions, the first one is white and the other one is red with tomato sauce and ricotta cheese that recalls even remotely (Sicilians forgive us) the pasta alla Norma – which usually is prepared with fried eggplant and ‘ricotta salata’...
Serves 2 1 eggplant tomato sauce q.b. coarse salt basil 1 mozzarella from Andria evo oil Cut the eggplant into slices, possibly all of the same thickness. Put them in a colander and sprinkle with coarse salt so that they lose their bitter liquid. Meanwhile slice the mozzarella and, if necessary, let it drain in another colander. After 30 minutes, wipe the eggplant...
