Episodi

  • Genoese

    Genoese
    Dec 30 2024
    Genoese Today's Recipe of the day is Genovese! A classic of the Neapolitan tradition that, despite its name, is unknown to Ligurians! Genovese is a rich and tasty sauce, based on meat and onions, which provides an irresistible seasoning for a nice plate of ziti or short pasta. It is a recipe that requires patience, but I assure you that the wait is worth every minute! Preparation and cooking time
    • Preparation : 30 minutes
    • Cooking time : 4 hours and 10 minutes
    • Difficulty : Easy
    • Serves : 4 people
    • Calories : 694 kcal per serving
    Ingredients
    • 320 g of ziti (or other short pasta)
    • 600 g of beef (topside, rump or flank)
    • 1.5 kg of golden onions
    • 75 g celery
    • 75 g of carrots
    • 1 bunch of parsley
    • 1 bay leaf
    • 150 ml dry white wine
    • Extra virgin olive oil to taste
    • Salt to taste
    • Black pepper to taste (optional)
    • Grated Parmesan cheese to taste (optional)
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    3 min
  • Mascarpone and salmon risotto

    Mascarpone and salmon risotto
    Dec 30 2024
    Mascarpone and salmon risotto Today's Recipe of the day is Risotto with mascarpone and salmon! A refined and original dish, perfect for holidays like Christmas or New Year's Eve, but also ideal for surprising guests on any occasion. The sweetness of mascarpone, the intensity of smoked salmon and the freshness of pomegranate seeds combine in a surprising balance. Preparation and cooking time
    • Preparation : 15 minutes
    • Cooking time : 25 minutes
    • Difficulty : Low
    • Servings : 4 people
    Ingredients
    • 350 g of Carnaroli rice
    • 150g mascarpone
    • 150g smoked salmon
    • 500 ml vegetable stock (with homemade or commercial vegetable stock cube)
    • 1 pomegranate (seeds for decoration)
    • 1 onion
    • 2 tablespoons extra virgin olive oil
    • Salt to taste
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    3 min
  • Penne with a mustache

    Penne with a mustache
    Dec 30 2024
    Penne with a mustache Today's Recipe of the day is Penne al baffo! A creamy, tasty and very quick to prepare first course. The cream and tomato puree blend together in an irresistible sauce, perfect for a family lunch or a dinner with friends. And yes, it really is one of those recipes… to lick your lips! Preparation and cooking time
    • Preparation : 10 minutes
    • Cooking time : 15 minutes
    • Difficulty : Easy
    • Serves : 4 people
    • Calories : 425 kcal per serving
    Ingredients
    • 200 g of penne rigate
    • 150 g of fresh liquid cream
    • 90 g cooked ham (a thick slice)
    • 4 tablespoons of tomato puree
    • 1/2 onion
    • Chopped parsley to taste
    • Extra virgin olive oil to taste
    • Salt to taste
    • Black pepper to taste
    Bonus Ingredient Pair this dish with a glass of Pinot Grigio , a fresh and delicate white wine that will enhance the creaminess of the cream and the sweetness of the ham. Preparation
    1. Prepare the ingredients
      • Place a pot of salted water on the stove and bring it to the boil to cook the pasta.
      • Cut the onion in half, peel it and chop it finely.
      • Dice the cooked ham.
    2. Sautéed onion and ham
      • In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion over low heat.
      • Add the diced cooked ham and let them brown for a few minutes, stirring often.
    3. Prepare the sauce
      • Pour the fresh cream into the pan and mix well.
      • Add the tomato puree and mix everything until you obtain a pink sauce.
      • Season with salt and pepper and cook over low heat for about 5 minutes.
    4. Cook the pasta
      • Throw the penne into boiling water and cook them al dente.
      • Before draining the pasta, remove a ladle of cooking water and add it to the sauce to make it creamier.
    5. Stir the pasta
      • Drain the penne and pour them into the pan with the sauce.
      • Stir over medium heat, adding chopped parsley for a fresh, fragrant note.
    6. Plate and serve
      • Plate the penne and garnish with a generous spoonful of pink sauce.
      • Serve immediately, piping hot!
    Suggestions for an alternative version
    • Seafood variation : replace the cooked ham with smoked salmon cubes or shelled prawns.
    • Vegetarian option : omit the ham and add diced courgettes, peas or sautéed mushrooms.
    • Cheeses : For an extra touch, sprinkle with grated Parmigiano Reggiano before serving.
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    3 min
  • Meat pizzaiola style

    Meat pizzaiola style
    Dec 30 2024
    Meat pizzaiola style Today's Recipe of the day is Meat Pizzaiola! A timeless classic of Italian cuisine, with Mediterranean aromas, perfect for a quick and succulent dinner. With an irresistible sauce, it is impossible not to mop up the sauce! Preparation and cooking time
    • Preparation : 10 minutes
    • Cooking time : 20 minutes
    • Rest : 5 minutes
    • Difficulty : Easy
    • Serves : 2 people
    • Calories : 425 kcal per serving
    Ingredients
    • 250 g of veal rump (or other tender cut)
    • 300 ml of tomato puree
    • 1 clove of garlic
    • 1 dried chili pepper (optional)
    • Dried oregano to taste
    • Extra virgin olive oil to taste
    • Salt to taste
    Bonus Ingredient Accompany this recipe with a glass of Chianti Classico , a full-bodied red that will enhance the flavor of the meat and the freshness of the tomato. Preparation
    1. Garlic Sauté
      • In a large pan, heat a drizzle of extra virgin olive oil.
      • Add the whole garlic clove and let it brown for a few minutes over medium heat.
    2. Prepare the sauce
      • Remove the garlic from the pan and pour in the tomato puree.
      • Mix and let it flavour for a few moments.
      • Add the crumbled dried chili pepper (if you like a spicy note).
      • Season with salt and season with a generous sprinkling of dried oregano.
    3. Cooking the sauce
      • Let the sauce reduce over medium heat for about 10-15 minutes, stirring occasionally.
    4. Cook the meat
      • Arrange the meat slices in the pan with the sauce.
      • Completely immerse the meat in the sauce and cook for 2-3 minutes per side.
      • The meat must be cooked briefly to be tender and succulent.
    5. Rest
      • Turn off the heat and let the slices rest in the sauce for 5 minutes. This step allows the flavors to blend perfectly.
    6. Plating
      • Arrange the slices of meat on individual plates, covering them with plenty of pizza sauce.
      • Sprinkle with additional dried oregano for a fragrant finishing touch.
    Tips for a perfect dish
    • If you prefer a richer version, add some slices of mozzarella directly on the meat at the end of cooking for a stringy effect.
    • You can replace the veal rump with slices of chicken, turkey or pork loin.
    • Accompany the dish with homemade bread croutons for an unforgettable mopping up!
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    3 min
  • Triple garlic, oil and chilli spaghetti

    Triple garlic, oil and chilli spaghetti
    Dec 30 2024
    Triple garlic, oil and chilli spaghetti Today's Recipe of the day is Spaghetti with triple garlic, oil and chilli pepper! A great classic of Italian cuisine, but with an irresistible twist for those who love strong flavors and are not afraid to dare with garlic. Perfect for an informal dinner with friends or to amaze with simplicity. Preparation and cooking time
    • Preparation : 10 minutes
    • Cooking time : 10 minutes
    • Calories : 430 kcal per serving
    Ingredients for 4 people
    • 350g of spaghetti
    • 3 fresh chillies
    • 2 cloves of Voghiera black garlic
    • 1 clove of dried red garlic
    • 1 clove of fresh garlic
    • 1/2 onion
    • 1 bunch of parsley
    • Extra virgin olive oil to taste
    • 30 g of vinegar
    • Salt to taste
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    2 min
  • Spaghetti alla chitarra in green with bacon

    Spaghetti alla chitarra in green with bacon
    Dec 30 2024
    Spaghetti alla chitarra in green with bacon Today's Recipe of the day is Spaghetti alla chitarra in green sauce with bacon! A rustic but elegant first course, which combines the delicacy of artichokes and pistachios with the strong flavor of bacon. Perfect for a dinner with friends or to surprise the family with a touch of creativity. Preparation and cooking time
    • Preparation : 30 minutes
    • Cooking time : 30 minutes
    • Calories : 590 kcal per serving
    Ingredients for 4 people
    • 360 g of spaghetti alla chitarra
    • 3 artichokes
    • 50 g of peeled pistachios
    • 80 g sweet bacon cubes
    • 1 tablespoon grated pecorino cheese
    • untreated lemon
    • 1 clove of garlic
    • 1 sprig of mint
    • 1 bunch of parsley
    • 4 tablespoons extra virgin olive oil
    • Salt to taste
    • Pepper to taste
    Bonus Ingredient Pair this dish with a glass of Vermentino di Gallura , a fresh and aromatic white wine that will enhance the aromas of artichokes and mint. Preparation
    1. Cleaning the artichokes
      • Bring a pan of water and a lemon wedge to a gentle boil.
      • Fill a bowl with cold water and acidify it with the remaining lemon.
      • Clean the artichokes by removing the tougher outer leaves, cut off the tips and slice them. Immerse a third of the artichokes in cold water and cook the rest for 15 minutes in the pan with water and lemon.
    2. Prepare the green cream
      • Drain the cooked artichokes and blend them with a piece of garlic, 4 tablespoons of oil, the parsley and the pistachios.
      • Add the pecorino and a small piece of grated lemon zest, then continue blending until you obtain a smooth cream. If necessary, add a ladle of water to adjust the consistency. Lightly salt and pepper.
    3. Prepare the artichoke and bacon base
      • Drain the raw artichokes and brown them in a pan over low heat with the bacon cubes and a pinch of salt.
    4. Cook the pasta
      • Boil the spaghetti alla chitarra in plenty of salted water. Drain when al dente and transfer to the pan with the artichokes and bacon.
    5. Season and serve
      • Add the artichoke and pistachio cream to the spaghetti and mix well to combine everything.
      • Plate and garnish with a few mint leaves and a sprinkling of freshly ground pepper.
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    3 min
  • Tortiglioni with sausage sauce

    Tortiglioni with sausage sauce
    Dec 30 2024
    Tortiglioni with sausage sauce Today's Recipe of the day is Tortiglioni with sausage sauce! A rustic and rich first course, perfect for family lunches or to surprise friends with an easy to prepare dish but full of flavor. The sausage marries with the tomato paste and spices, creating a thick and aromatic sauce that clings wonderfully to the tortiglioni. Preparation and cooking time
    • Preparation : 15 minutes
    • Cooking time : 30 minutes
    • Calories : Approximately 550 kcal per serving
    Ingredients for 4 people
    • 300 g of tortiglioni
    • 200 g of tomato paste
    • 200 g sausages (preferably fresh)
    • 70 g of onion
    • 2 tablespoons extra virgin olive oil
    • 4 cloves
    • 1 bay leaf
    • 1/2 glass of dry white wine
    • Grated cheese (Parmesan or Pecorino, to taste)
    • Salt and pepper to taste
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    2 min
  • Bean soup with sausage

    Bean soup with sausage
    Dec 30 2024
    Bean soup with sausage Today's Recipe of the day is Beans with Sausage! A rustic and tasty dish, perfect for cooler days, that combines the goodness of cannellini beans, the succulence of wild boar sausage and the creaminess of porcini mushrooms. The unmissable accompaniment with grilled polenta, for a true explosion of flavors. Preparation and cooking time
    • Preparation : 20 minutes
    • Cooking time : 30 minutes
    • Calories : 425 kcal per serving
    Ingredients for 6 people
    • 300 g of porcini mushrooms
    • 500 g of wild boar sausage (or salami)
    • 500 g of already cooked cannellini beans
    • 1/2 glass of white wine
    • 1 block of ready polenta
    • 2 cloves of garlic
    • 1 chili pepper
    • Extra virgin olive oil to taste
    • Salt to taste
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    2 min