The best Easy and Quick Meals: 76 Simple Recipes for Everyday Life: 76 quick and easy recipes

Table of contents :
Page
10. Peppers stuffed with tuna salad
14. Plum cake with peach yogurt
21. Greek eggplant boats
26. Chicken nuggets with zucchini and balsamic vinegar
32. The softest donut in the world cooked in Petronilla
37. Savoy cabbage and cannellini beans soup
44. Pita
48. Oriental fillets
55. Guinness cake
60. Spiced chocolate cake with apple puree
67. Cake with milk-free chocolate cream
71. Savory pie with meat, zucchini and speck
75. Tagliatelle with parmesan cream, bacon and mushrooms
80. Savory pie with broccoli and potatoes
84. Stuffed peppers
89. Risotto with prawns, clams and vegetables 95. "Long & Wild" rice salad with smoked salmon and tomatoes
99. Paccheri alla sorrentina
105. Apple pie with muscovado sugar
113. Potato tortillas
119. Chocolate cloud cake
124. Delicate asparagus crepes
129. Chocolate delights
134. Melons stuffed with mozzarella and chicken breast
140. Spring soup
144. Crusted salmon with courgettes
148. Baked three-color meatballs 151. Stuffed turkey
154. Baked potatoes
160. Hake fillets and stewed shrimp
167. Apple tart with honey and rosemary 196. Ratatuille with eggs
170. Butterfly with two creams (tart for children)
173. Shortcrust pastry in the mixer
176. Savory croissants with ham
180. Zucchini and asparagus in sauce 184. Meatloaf with olives
188. Baked macaroni
191. Fried courgette flowers with mozzarella
193. Tagliatelle with aromatic herb sauce
199. Lentil soup 202. Herb perch fillets
205. Romagna donut with chocolate chips
211. Chicken breast and tomato salad 214. Roasted pork loin in milk
218. Carbonara spaghetti with vegetables
223. Mackerel with asparagus and valerian 235. Mackerel salad, cannellini beans, tomato and onion
238. Spaghetti with mussels and cherry tomatoes
241. Yogurt cake with strawberries
244. Swordfish with peppers
249. Zucchini stuffed with meat and thyme
254. Tricolor dumplings
259. Chicken curry salad
263. Apple pie 266. Chili paste and chickpeas272. Marbled donut
277. Salmon fillets with cream and Guinness 283. Spicy sauce
288. Red orange marmalade tart
280. Horse stew in red wine 293. Beef fillet with mushroom sauce
297. Skewers of sole
301. Rabbit with pomegranate 305. Chocolate tile
309. Spinach pie with ricotta, cherry tomatoes and almonds
313. Duck breast with red currant sauce
317. Guinea fowl with Colonnata lard and rosemary
320. Eggplant rolls
323. Tart with chocolate cream
326. Spinach and bacon pie
329. Vanilla pudding
335.Sea bass in crust with aromatic herbs

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Contents Page 10. Peppers stuffed with tuna salad 14. Plum cake with peach yogurt 21. Greek eggplant boats 26. Chicken nuggets with zucchini and balsamic vinegar 32. The softest donut in the world cooked in Petronilla 37. Savoy cabbage and cannellini beans soup 44. Pita 48. Oriental fillets 55. Guinness cake 60. Spiced chocolate cake with apple puree 67. Cake with milk-free chocolate cream 71. Savory pie with meat, zucchini and speck 75. Tagliatelle with parmesan cream, bacon and mushrooms 80. Savory pie with broccoli and potatoes 84. Stuffed peppers 89. Risotto with prawns, clams and vegetables 95. "Long & Wild" rice salad with smoked salmon and tomatoes 99. Paccheri alla sorrentina 105. Apple pie with muscovado sugar 113. Potato tortillas 119. Chocolate cloud cake 124. Delicate asparagus crepes 129. Chocolate delights 134. Melons stuffed with mozzarella and chicken breast 140. Spring soup 144. Crusted salmon with courgettes 148. Baked three-color meatballs 151. Stuffed turkey 154. Baked potatoes 160. Hake fillets and stewed shrimp 167. Apple tart with honey and rosemary 196. Ratatuille with eggs 170. Butterfly with two creams (tart for children) 173. Shortcrust pastry in the mixer 176. Savory croissants with ham 180. Zucchini and asparagus in sauce 184. Meatloaf with olives 188. Baked macaroni 191. Fried courgette flowers with mozzarella 193. Tagliatelle with aromatic herb sauce 199. Lentil soup 202. Herb perch fillets 205. Romagna donut with chocolate chips 211. Chicken breast and tomato salad 214. Roasted pork loin in milk 218. Carbonara spaghetti with vegetables 223. Mackerel with asparagus and valerian 235. Mackerel salad, cannellini beans, tomato and onion 238. Spaghetti with mussels and cherry tomatoes 241. Yogurt cake with strawberries 244. Swordfish with peppers 249. Zucchini stuffed with meat and thyme 254. Tricolor dumplings 259. Chicken curry salad 263. Apple pie 266. Chili paste and chickpeas

272. Marbled donut 277. Salmon fillets with cream and Guinness 283. Spicy sauce 288. Red orange marmalade tart 280. Horse stew in red wine 293. Beef fillet with mushroom sauce 297. Skewers of sole 301. Rabbit with pomegranate 305. Chocolate tile 309. Spinach pie with ricotta, cherry tomatoes and almonds 313. Duck breast with red currant sauce 317. Guinea fowl with Colonnata lard and rosemary 320. Eggplant rolls 323. Tart with chocolate cream 326. Spinach and bacon pie 329. Vanilla pudding 335.Sea bass in crust with aromatic herbs

Peppers stuffed with tuna salad

This simple recipe is ready in a few minutes, it is ideal for summer for its fresh flavor. It is suitable for phase 2 of the super metabolism diet and could be a nice idea for a dish to be brought to a picnic. Ingredients (per serving): 1 red pepper 75 g. natural tuna Half chopped cucumber 4 chopped basil leaves 1 tablespoon chopped red onion

1 tablespoon lemon juice 1/2 tablespoon mustard Salt Pepper Preparation: Cut the pepper in half, remove the seeds and white threads; one half leaves it intact, cut the other into cubes and put them in a bowl. Drain the tuna, and chop it in the bowl with the chopped pepper, add the onion, cucumber, basil and mix well. Add the lemon juice, mustard, salt and pepper; mix and use the mixture to fill the remaining half pepper.

Plum cake with peach yogurt

This plum cake is really easy and quick to prepare and you can cook different variations depending on the taste of yogurt you prefer. The sweet tooth can enrich it with about 50 g. of chocolate chips. Ingredients: 170 g. of peach Greek yogurt 100 g. 00 flour 60 g. of brown sugar 2 eggs 50 ml. of cereal oil 1 teaspoon of vanilla extract 1 sachet of baking powder the grated peel of half an untreated lemon

Preparation: Mix the eggs and sugar, Add the yogurt, lemon zest, oil, vanilla extract and mix again, then add the sifted flour with the yeast and mix everything together.

Pour the dough into a plum cake mold.

Bake for 35 minutes in the preheated oven at 170 °

Greek eggplant boats

These aborigines are reminiscent of moussaka, a typical Greek dish; it is an easy recipe to prepare, but it takes about an hour and a half between preparation and cooking. It is a second course which can also be served as a single dish. Ingredients (for 4 people): 2 eggplants (large) 250 g. of ground beef pulp About 250 ml. of bechamel 50 g. of provola 50 g. grated parmesan cheese 5 or 6 peeled tomatoes 2 spring onions parmesan parsley mint Worchester sauce Olive oil Salt and pepper Preparation: Wash the aubergines and cut them in half lengthwise, cut the flesh with cross-cuts

brown them for about 20 minutes in a pan over low heat with a little olive oil with the engraved side facing down.

Gently squeeze them in a colander to protrude excess water that could be bitter, remove them from the pulp and keep them

Chop the spring onions

Fry them in a little oil, add the ground beef, the aubergine pulp and cook for 5 minutes on medium heat

Add the chopped peeled tomatoes, mix and cook for half an hour.

Scented with chopped parsley and mint, a few drops of Worchester sauce, salt, pepper to taste.

Prepare the béchamel, add the diced cheese and mix well.

Fill the aubergines alternating a layer of meat and one of bechamel,

sprinkle with grated Parmesan cheese, arrange in a pan and bake in a preheated oven at 200 ° for about half an hour. Serve hot.

Chicken nuggets with zucchini and balsamic vinegar

This is an easy and cheap second course, the only difficulty (if you can define it this way) is having to juggle three pans on the fire at the same time. I recommend it with a good Bosco Eliceo Bianco, a particular wine as it is produced with grapes grown on the sandy soils of the province of Ferrara. Ingredients (for 4 people): 4 chicken breasts 4 small shallots 3 courgettes 1 tablespoon of flour 00

1 tablespoon of sugar 75 ml. of balsamic vinegar Olive oil Salt Preparation: Slice the courgettes and sauté them in a pan with a spoonful of oil Cut the shallots into not too large pieces and brown them in another pan with a little oil and add the sugar

When the sugar starts to caramelize, pour the balsamic vinegar and let it thicken a little Add the shallot to the courgettes

Cut the chicken into cubes and flour them Sauté the chicken in a pan with a spoonful of oil

Add all the ingredients, salt, mix well and serve

The softest donut in the world cooked in Petronella

Adelaide Melles' most fluffy donut recipe in the world could not be missing. So, having nothing to say about this dessert, I will talk about the utensil I used to bake it. It has the appearance of a large pot, but in the lid it has a resistance connected to a thermostat, therefore it turns into an oven. Inside you can cook everything, but in my opinion the roasts and cakes are very good, because thanks to the humidity created inside the Petronilla they remain particularly soft.

This donut is also perfect in a traditional oven!!! Ingredients: 250 g. sugar 250 g. 00 flour 3 eggs 130 g of seed oil (I feel very comfortable with Olly’s Carrabelle) 130 g of water a sachet of yeast 2 tablespoons of bitter cocoa Preparation: With the electric mixer, mix the sugar and the eggs in a bowl, and then add the water and then the oil, without stopping to mix.

Sift the flour and baking powder and, again with the whisk, form a homogeneous mixture

Pour two thirds of the mixture into the buttered and floured cake pan, in the remaining mixture sift the two spoons of cocoa avoiding the formation of lumps and mix well.

Pour the cocoa mixture into the pan

With a knife or fork gently make spirals to mix the dough, then put the cake tin in the Petronilla

Close the Petronilla with its lid, turn it on to the maximum and cook for about 20/25 minutes, then turn it off and leave it closed with the bagel inside for another ten minutes. Obviously if you don't have Petronilla, you can also prepare this donut in the oven preheated to 180 ° by cooking it for about 35 minutes.

Savoy cabbage and cannellini beans soup

Here is a recipe for vegetarian friends, but not only ... The idea was born more because of the desolation of the few ingredients available in the fridge than from a choice of combination of flavors, but I liked it very much, amazing me! I hope you like it too. Ingredients (for two portions): Half cabbage 250 g. of cannellini beans A carrot A shallot Two bay leaves A sprig of rosemary Salt and pepper Oil Preparation:

Slice the cabbage, the shallot and the carrot

Heat a spoonful of oil in the pan and start browning the vegetables adding a little rosemary and two bay leaves

Add the cannellini beans

Cover with water or broth and cook covered for about twenty minutes (if you do not use the broth, remember to salt after about 15 minutes), at the end of cooking remove the bay leaf and the sprig of rosemary

and use the immersion blender for a few seconds to make it more creamy.

Pita

This bread is ideal to accompany the kebab and beyond! The recipe is very easy even if it involves several hours of leavening, so you have to start quite a bit in advance. Ingredients: 250g of 00 flour 250g of Manitoba flour 300ml of water 1 sachet of dry yeast 1 tablespoon of extra virgin olive oil 1 teaspoon of sugar 1 teaspoon of salt Procedure:

Dissolve the yeast in 100 ml of water, add the teaspoon of sugar and pour into the center of the sifted flours, add more water while keeping a little, knead briefly.

Add the remaining salt and oil to the water pour over the dough and work for a long time, until a homogeneous and elastic mixture is obtained. Grease a bowl and lay the dough inside, cover with plastic wrap and let it rise for a few hours.

When the dough has doubled its volume, divide it into 8 balls of about 100g. One and let them rise another 30 minutes, covering them with

a cloth.

Flatten the balls up to about 50 mm, brush them with cold water and cover again with the cloth while waiting for the oven to be hot at 220 ° C with the pan inside. Place the pita, 4 at a time, on the hot baking tray and cook at half height for about 10 minutes, they should swell but should not be colored too much. While cooking the second one, put the first pites in a paper bag and then in a plastic one, leave them to cool for about half an hour, then cut them in half and stuff them or serve them as an accompaniment.

Oriental fillets

The fillet in question is salmon trout, oriental in this dish there is only soy sauce, but the name of this recipe was decided by my daughter, and as with this dish I managed to convince her to eat some vegetables, that's okay! It is easy and does not require much attention in the preparation, if you are in a hurry you can also leave out the marinating time, even if it is a little less tasty. Ingredients: 3 salmon trout fillets (about 500g) 1 carrot 1 courgette 1 leek A tablespoon of soy sauce Three tablespoons of extra virgin olive oil Salt Preparation: With the help of a potato peeler, cut the carrot and courgette into very thin slices, then slice the leek.

Put everything in a bowl to marinate a couple of hours with the oil, the soy sauce and a pinch of salt.

Arrange the fillets on aluminum foil,

Sprinkle them with the marinated vegetables and the seasoning you will have created.

Close the foil and cook for about half an hour in a preheated oven at 180 ° C. When you open the foil, be careful of the

steam that comes out!!!Guinness cake

I'm reading the book standing on the Rainbow by Fannie Flagg, in which the protagonist says: "When I happen to be sad, the thing that helps me is to cook cakes, there is something comforting in making a nice dessert." I fully agree with you!! Well, sad or happy I recommend you to prepare this fantastic Guinness cake taken from Nigella Lawson's website that will put you in a good mood from the start because it is very easy to make, then you will appreciate the scent that will fill your home while it is baking

in the oven, finally you will be conquered by its rich flavor and its softness! Ingredients: 250 ml. of Guinness 250 g. butter 75 g. of bitter cocoa 400 g. sugar 150 g. sour cream 2 large eggs 1 tablespoon vanilla extract (or a sachet of vanillin) 275 g. of flour 00 2 and ½ teaspoons of baking soda Preparation: Turn on the oven at 180 ° C. In the meantime, pour the beer into a pan, add the butter into small pieces and heat over low heat until it has melted. At this point add the cocoa and sugar, turn off the heat and mix. In a bowl mix the eggs with the cream and vanilla,

Then pour into the pan with the other ingredients and mix. Grease and flour a 23 cm cake tin. In diameter, fill with the prepared dough and bake in the hot oven for about 45 minutes. Once cooled, lay the cake on a plate.

Those who wish (I have not done it!) Can cover it with a cheese glaze prepared by mixing 300 g. of fresh Philadelphia type cheese and 150 g. of icing sugar, once mixed add 125 ml of fresh whipped cream.

Spiced chocolate cake with apple puree

This cake can be considered "dietetic" because it does not contain milk, eggs, butter and has only 30 ml of cereal oil. Despite this, however, it is very tasty also thanks to the spices that characterize it; apples do not give flavor to this cake, but help to give it a very soft consistency. Don't worry if it doesn't rise a lot, in a 22 cm pan. reaches a maximum height of 4 cm. Ingredients:

200 g whole wheat flour 150 g. of granulated sugar 100 ml. of water 50 g. of bitter cocoa 30 ml. of cereal oil 1 sachet of baking powder 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1/2 teaspoon cloves 1/2 teaspoon baking soda a pinch of salt icing sugar for the apple puree 2 apples 1 tablespoon sugar 1 teaspoon cinnamon Preparation: Cut the apples into cubes of about 1 cm.

Cook them in a pan with the sugar and cinnamon until they are soft, then whisk them.

Take a bowl and pour all the dry ingredients, then the puree, water and oil and mix.

Pour the mixture into a greased cake pan and bake in the preheated oven at 160 ° for about an hour.

Cake with milk-free chocolate cream

This delicious cake with chocolate cream prepared without milk is perfect for those who are lactose intolerant, but everyone will love it. Ready in about an hour it is also very easy to prepare. If you do not have a fan oven, continue cooking for about 5-8 minutes. Ingredients: For the dough 200 g. 00 flour 4 eggs 100 g. of granulated sugar 100 g. of brown sugar 200 ml. of cereal oil 50 g. starch

1 sachet of yeast 1 sachet of vanillin for the cream 1 whole egg and 1 yolk 150 g. of granulated sugar 450 ml. of water 40 g. starch 45 g. of dark chocolate 10 g. of bitter cocoa Preparation: For the dough Beat the eggs well with granulated sugar and cane sugar,

Pour in the cereal oil and mix again.

Add flour, starch, yeast and mix until a homogeneous and obviously lump-free mixture is obtained

Add flour, starch, yeast and mix until a homogeneous and obviously lump-free mixture is obtained

Pour the mixture into a buttered and floured cake pan and bake for 40 minutes in the fan oven, preheated to 150 °.

While the dough is cooking, prepare the cream.

Beat the eggs with the sugar in a saucepan, add the starch, mix and then add the water. Put the saucepan on the fire and stir until it starts to boil, turn off the stove, add the dark chocolate and the bitter cocoa, stir until a homogeneous cream is obtained. When the dough is ready, let it cool, cut it in half, stuff it with the cream, put it back together and decorate as desired.

Savory pie with meat, zucchini and speck

suggest a single dish with a really easy preparation, this savory pie with meat, zucchini and speck is ready in about an hour; smoked speck gives this dish the right contrast to the courgette dessert. Ingredients (for 4 people): 400 g. of selected ground beef 2 courgettes 100 g. of speck cut into thin slices

100 g. of scamorza cheese 1 rolls of packaged puff pastry 100 ml. of dry white wine A knob of Thyme butter to taste Preparation: Chop the speck and sauté it in a pan with a knob of butter, cut the diced courgettes, and pour them into the pan. Add fresh thyme and cook over high heat for about 10 minutes.

Add the minced meat and as soon as it takes on color, pour the wine and when it has faded, turn off the stove.

Line a baking tray with a sheet of parchment paper moistened and squeezed spread the puff pastry and the meat with the zucchini on top. Cut the scamorza into slices and cover the surface

Fold the edges of the sheet and bake for about 25 minutes in the preheated oven at 200 °

Tagliatelle with parmesan cream, bacon and mushrooms

A delicious recipe, easy and very quick to prepare. We made it using “cream” champignon mushrooms, but it is also excellent with fresh porcini mushrooms. In the preparation of the dressing we do not add the salt, because the Parmesan cheese provides enough. Ingredients (for 4 people): 300 g. of noodles 150 g. of smoked bacon 275 g. of champignon mushrooms 250 ml. fresh cream 50 g. of grated parmesan Salt Pepper Preparation:

Cut the bacon into cubes and brown them in a non-stick pan over a high flame.

Clean the mushrooms, slice them, and when the bacon is well browned, pour them into the pan and cook them for about 10 minutes

Add the cream and grated cheese, stir and turn the heat down to the minimum.

Cook the tagliatelle in abundant salted water, once cooked, drain them, and pour them into the pan, pepper to taste, mix and serve.

Savory pie with broccoli and potatoes

For convenience, in the preparation of this dish it would be useful to have a steamer, but it is still possible without it. The recipe was born as a vegetarian dish, but it is possible (and in my opinion tastier) to add Prague ham in the preparation. This recipe is within everyone's reach, but takes a little over an hour; most of the time is occupied by cooking so you can use it to devote yourself to other things. Mainly it can be served as an appetizer, but to tell the truth, sometimes it is also

used as a single dish. Ingredients: 1 ready-made puff pastry 500 g. of broccoli 500 g. potato 150 ml. cream 3 eggs 50 g. of grated Grana Padano Salt, Pepper, Thyme For the 50 g variants. Of Prague cooked ham 50 g. of scamorza cheese 1 shallot 1 knob of butter Preparation: Boil the potatoes in lightly salted water, and steam the broccoli in the upper part of the steamer. If you do not have the steamer, you can use two separate pots, or boil the broccoli first, drain them with the slotted spoon and, in the same water, boil the potatoes, but in this second case, the preparation times obviously lengthen a bit. Once cooked, cut the broccoli into small pieces, peel the potatoes and dice them. In a bowl, mix the eggs, cream, grated cheese and chopped thyme salt and pepper to taste Cover a tart pan with a sheet of baking paper and roll out over the pastry, disponetevi over vegetables

Sprinkle with the mixture of eggs, cream and cheese; finally sprinkle with other grated cheese. Bake in the preheated oven at 180 ° for about half an hour. For a possible variation, cut the smoked cheese into small pieces and replace it with the grated Grana Padano in the egg and cream mixture, then spread the ham on the pastry before putting the vegetables in it. Furthermore, to make the dish tastier, after cooking the broccoli, you can brown the shallot in a pan with the butter and sauté the broccoli for a few minutes before putting them on the puff pastry.

Stuffed peppers

Stuffed peppers: a very easy recipe with a very quick preparation, the cooking of which lasts about an hour giving you time to dedicate yourself to a more elaborate first course. Ingredients (for4 people): 500 g. Selected ground beef 4 peppers 1 egg 2 slices of loaf Milk to taste Half a clove of garlic Parsley Salt Pepper Olive oil Preparation: Chop the slices of bread in a small bowl and sprinkle them with milk. In a larger bowl mix the minced meat, the egg, the parsley and the

minced garlic, salt and pepper to taste. Squeeze the bread and add it to the dough. Cut the top of the peppers; remove the seeds and the white part being careful not to pierce the peppers.

Fill them with the meat mixture and put them in a pan greased with olive oil.

Cook them in the preheated oven at 200 ° for about an hour.

Carrot muffins

This is a light and delicate dessert, with only 150 calories per serving it can be a small tear to the rule in a diet. Between preparation and cooking it is ready in about an hour and it is really easy to do. Many also add the zest of a lemon and an orange to the dough, but frankly I prefer to do without it, you can possibly try adding dark chocolate drops. Ingredients (for14 muffins) 300 g. Carrot 150 g. Peeled almonds 4 eggs 75 g. Granulated sugar

75 g. Of brown sugar 60 g. Of flour for cakes 1 sachet of yeast 100 g. Of dark chocolate for decoration Preparation: Peel the carrots, remove the ends, cut them into chunks, chop them well with the mixer and put them in a large bowl.

Finely chop the almonds,

, add them to the carrots, add the flour and mix.

Add the two sugars, the yeast and mix.

Add the eggs and mix well.

Pour the mixture into the molds (I use the 8 cm diameter baking cups) and bake in the preheated oven at 180 ° for 20/25 minutes. Remove from the oven, let them cool and decorate them as you like, we used dark chocolate melted in a water bath.

Risotto with prawns, clams and vegetables

Carrot, courgettes and bell pepper give a touch of sweetness to this easy and quick to prepare risotto, if you are really in a hurry you can use frozen shrimp and clams, but obviously the result will not be exactly the same as using fresh ingredients. I don't particularly like mussels, but if you want you can obviously add them, moreover, if you love spicy, a good sprinkling of chili powder at the end of cooking gives this dish an extra touch. Ingredients (for 4 people): 300 g. rice 300 g. of prawn tails

100 g. shelled clams 1, 5 l. of fish broth 1/2 glass of still white wine 1 sachet of saffron 1 carrot 1 courgette 1/2 red pepper EVO oil Salt Pepper Preparation: The fish broth and cut the vegetables into small pieces

Shell the prawns

Cook the vegetables in a large pan with a little EVO oil

Halfway through cooking, pour the rice and sauté it in the pan for a few seconds, then pour the white wine and saffron

When the rice has absorbed the wine, pour the fish stock, one ladle at a time and mix. When the broth is absorbed, pour another ladle. About halfway through cooking add the clams and stir.

Immediately after add the prawns and finish cooking by adding the broth when needed.

Salt and pepper to taste, serve by decorating the dish with a sprig of parsley.

"Long & Wild" rice salad with smoked salmon and tomatoes

A simple and dietetic recipe for a rice salad different from the usual. “Long and Wild” rice is part of the FiorFiore Coop product line and is composed of Thai rice (light rice) and wild rice (dark rice) which is a typical cereal from North America. Unlike other types of rice that I tried in making this dish, Long and Wild rice maintains a certain consistency and hardly cooks. 300 g. of "Long and Wild" rice 100 g. smoked salmon 2 ripe copper tomatoes The juice of half a lemon EVO oil

Salt Preparation: Cook the rice al dente in plenty of salted water, when it is ready drains it and let it cool.

Cut the salmon into cubes.

and cut the tomatoes into cubes

Mix everything, season with a little EVO oil, lemon juice, salt and pepper to taste.

Paccheri alla sorrentina

The paccheri alla sorrentina are a classic of Mediterranean cuisine, very easy and cheap to prepare, they require about an

hour of time. Ingredients (for 6 people): 500 g. of paccheri 400 g. buffalo mozzarella 750 g. of ripe copper tomatoes 70 g. of provolone sweet Half onion (or a big shallot) A clove of garlic Fresh basil EVO oil Salt Preparation: Cut the tomatoes into small pieces, Chop the onion

And fry it with the garlic clove in a few tablespoons of oil, When the onion is golden, remove the garlic, add the pieces of tomato, the basil leaves and cook over high heat for about 10 minutes and salt to taste.

Cook the paccheri in abundant salted water, once cooked, drain and season with the tomatoes, leave to cool, stirring occasionally. In the meantime, cut the mozzarella into cubes and dry it with kitchen paper,

Add it to the pasta and mix well, Pour everything into an ovenproof dish, cover with thinly sliced or grated provolone.

Bake in the preheated oven at 220 ° for about 20 minutes, take out of the oven and serve hot.

Apple pie with muscovado sugar

Suggest another variant of the apple pie , characteristics of this recipe are muscovado sugar and the use of apple smoothie in the dough. Muscovado sugar is an unrefined cane sugar that is usually found in organic products stores, if you do not find it, you can replace it with the classic brown sugar, but in this case add a spoonful of milk in the preparation.

4 apples 40 g. of Cinnamon cane sugar 150 g. of butter at room temperature 125 g. muscovado sugar 2 eggs 200 g. of flour for desserts 4 spoons of whole milk 1 sachet of yeast Preparation: Cut three apples into wedges, melt in a pan 50 g. butter, and pour the apples and brown sugar,

Cook for about ten minutes until the apples caramelize.

Blend everything adding cinnamon to taste and let it cool.

Work in the mixer 100 g. of butter with muscovado sugar,

add the eggs one at a time,

Add half the flour, add the milk, the rest of the flour, the yeast, and the smoothie and finally add more cinnamon to taste, obviously between one ingredient and another you will always have to mix. Butter a cake pan and sprinkle it with brown sugar and pour the mixture.

Cut the remaining apple into thin wedges, arrange them on top of the dough, and sprinkle with a mix of brown sugar and muscovado sugar.

Bake the preheated oven at 180 degrees for one hour.

Potato tortillas

The potato tortilla is easy to prepare, unlike the omelet, it is higher and must be turned to finish cooking. The preparation of this recipe takes about 45 minutes. Ingredients (for 4 people): 800 g. potatoes 1 onion 5 eggs EVO oil Salt Preparation: Finely slice the potatoes and onion.

Fry the potatoes in olive oil for about 15 minutes and salts them; they will be cooked when they break by touching them with the ladle

Then drain and fry the onion.

In a bowl beat the eggs and salt them, Add the potatoes and the warm onion and mix well.

Pour everything into the pan,

Cook for about 6/7 minutes, turn the tortilla and finish cooking.

Pappardelle with porcini mushroom sauce

Pappardelle with porcini mushrooms are a tasty dish made with few fresh ingredients. The preparation is very simple and will take just over half an hour. Ingredients (for 4 people): 350 g. pappardelle 300 g. fresh porcini mushrooms (or 25/30 g. of dried porcini) 4 or 5 tomatoes 1 shallot

1 garlic clove 1 cup of broth 1 sprig of fresh thyme Oil Salt Preparation: If you use the dried mushrooms, let them resume leaving them for about half an hour in a cup of lukewarm water (which you will keep), cut them into thin strips and cook them 5 minutes on high heat in a pan with two or three tablespoons of oil and the clove garlic, salt to taste.

Chop the shallot and add it to the mushrooms by adding a spoonful of oil to the pan and lowering the heat,

After a couple of minutes add the broth or the water in which you have taken the dried mushrooms, raise the heat and bring to a boil.

Dice the tomatoes, remove the garlic clove from the pan, add them to the mushrooms, lower the heat and cook for about 15 minutes

Cook the pappardelle in abundant salted water, drain them, add them to the sauce and serve.

Chocolate cloud cake

I saw this recipe on GamberoRosso Channel and I couldn't resist the temptation to try it. The result was so good that I couldn't help but bring it back! The consistency of this cake resembles the Ferrara "tenerina", but this recipe does not include the use of flour, it is therefore also suitable for those suffering from celiac disease. I flavored it with orange juice and cinnamon, but in the recipe seen on TV they used Cointreau and as an alternative they suggested vanilla extract. Ingredients (for 8 people): 250 g. dark chocolate

175 g. granulated sugar 125 g. of butter at room temperature 6 Optional eggs : Cinnamon An untreated orange Mascarpone Cocoa cream Preparation: Melt the chocolate in a bain-marie and, once removed from the heat, add the butter, mixing well to mix them.

Pour four egg whites into a bowl (keep the yolks) and whip them with the electric whisk, gradually adding 100 g. of sugar; work them until a shiny but not excessively compact compound.

In another bowl, put the four yolks and the two whole eggs, add the remaining sugar (75 g.) And beat vigorously, and then add the melted chocolate. At this point in the recipe, I added the juice of an orange, half of its zest and a teaspoon of cinnamon. Finally, add the whipped egg whites, mix gently and pour everything into a buttered cake tin.

Bake in the preheated oven at 180 degrees for about 35 minutes. Once out of the oven, the cake will lower in the center forming a basin; when it is completely cooled, pour yourself a mascarpone cream or whipped cream.

Fluffy Chocolate Cake

Today we offer you a simple chocolate cake, the preparation of which lasts one hour including cooking. You can glaze it at will with dark chocolate or simply sprinkle it with icing sugar Ingredients: (for 8 people) 265 g. flour 00 200 ml. of very cold water 165 g. granulated sugar 115 g. of butter 85 ml. of seed oil 65 g. of brown sugar 35 g. of bitter cocoa

3 eggs 1 jar of about 180 g. of sour cream 1 abundant teaspoon of yeast 1 little teaspoon of baking soda Preparation: Melt the butter without browning it and let it cool. In the meantime, pour all the dry ingredients (flour, sugars, baking soda, cocoa and yeast) into a bowl.

In another bowl add the melted butter with the oil and cold water, Mix briefly, add to the dry ingredients and mix. Separately, add the eggs and the sour cream mix them and add them to the dough; mix until a homogeneous and fluid compound is obtained. Pour into a cake pan and bake in the preheated oven at 180 degrees for fifty minutes. Let it cool completely before removing it from the pan.

Delicate asparagus crepes

This recipe is very easy and with a very delicate flavor, we have avoided using the bechamel so we also speed up the preparation. Also for convenience we have used a package of already cooked asparagus, but obviously nothing prevents you from buying them fresh and cooking them boiled or steamed. If you use fresh asparagus, before cooking, remove the hardest part and "peel" them with a potato peeler. As always, you can customize the recipe using the ingredients you prefer, for example these crepes will be a little softer if you add a thin slice of fontina in each. Ingredients (for 4 people): A pack of already cooked asparagus 150 g. about cooked ham

125 g. flour 00 250 ml. of whole milk 2 eggs a bunch of aromatic herbs (bay leaf, rosemary, sage, thyme, etc.) Butter Salt Preparation: Finely chop the aromatic herbs

Melt about 20 g. of butter, making sure that it does not darken, prepare the batter by mixing the flour, eggs and slowly poured milk with the whisk; add the melted butter and a heaped spoonful of the chopped herbs. If you have time, let the batter rest about an hour in the refrigerator.

Cook the crepes about 30 seconds per side in a non-stick pan greased with a little butter.

Prepare the crepes by placing a slice of cooked ham, two or three asparagus on top (if necessary remove the hardest part from them); roll them up and arrange them in a buttered baking dish.

Cut some asparagus into small pieces and arrange on the crepes, sprinkle everything with another spoonful of minced herbs and grated Parmesan, add a few flakes of butter and cook for about 20 minutes in the preheated oven at 180 °

Diced chicken and potatoes with aromatic herbs

This extremely easy and light recipe is ready in just over half an hour. The aromatic herbs enrich the simple ingredients that make up this dish with flavor, which can also be accompanied by just a simple salad. Ingredients (for 4 people): 400 g. chicken breast 600 g. potatoes A bunch of fresh aromatic herbs (e.g. rosemary, sage, thyme, bay leaf)

Salt, pepper Extra virgin olive oil Preparation: Peel the potatoes and cut them into small cubes.

Pour them for five minutes in a pot with plenty of boiling salted water. Drain them and let them cool in a bowl. Cut the chicken breast into cubes, removing any fatty parts. Sprinkle a pan with fine salt and cook the chicken for about ten minutes on a high heat, stirring often with a wooden spoon, then put it on a plate. In the same pan, heat a spoonful of olive oil, add the potatoes and cook them for about ten minutes without stirring, then turn them gently and continue cooking for another five minutes.

In the meantime, finely chop the herbs. Add the chicken to the potatoes, sprinkle with the aromatic mince, heat for a few minutes and serve.

Chocolate delights

The Cuor di Ciobar, the chocolate desserts with the melted inside, are a real treat. Making them yourself, with the certainty of using only natural ingredients is quick and easy. Ingredients (for 5/6 portions) 170 g. dark chocolate 150 g. of butter 160 g. sugar

75 g. flour 4 eggs Preparation: Melt the butter and dark chocolate in a non-stick saucepan over low heat, mixing well until the ingredients are well blended.

In a bowl, whisk the eggs and sugar by hand for five minutes, add the chocolate and mix well. Pour the sifted flour and mix with the whisk to avoid the flour forming lumps.

Half fill the molds and bake in a preheated oven at 190 ° for about 7 minutes.

If you want to use baking cups (about 8 cm in diameter) instead of the molds, the cooking time must be doubled.

Melons stuffed with mozzarella and chicken breast

The combination of fruit and meat in the summer is always good; this easy and cheap recipe is a tasty idea that requires about half an hour of preparation. A very tasty variant can be obtained by replacing the chicken breast with prawns, in this case boil them 5 minutes in abundant salted water. Ingredients (for 4 people): 4 chicken breasts 2 small melons 300 g. buffalo mozzarella 1 untreated lemon Paprika Olive oil Salt and pepper Preparation: Sprinkle the chicken breasts with the paprika, cook them on the hot pan about 5 minutes on each side, salt them, pepper them and finally cut them into strips about one centimeter wide. Wash the melons carefully and dry them with a kitchen towel, cut

them in half and with a spoon remove seeds and filaments. Empty them with a spoon, taking care not to cut the skin and keep the pulp aside; you will get 4 bowls that you will put in the fridge by covering them with plastic wrap. Cut the mozzarella into cubes, in a large bowl add it to the chicken and melon. Grate the lemon zest and put it in a cup, add the lemon juice passed to the strainer, add a little salt and mix well until the salt dissolves, then add the olive oil and pepper mix until to get an emulsion. Distribute the ingredients in the bowls made from the melons, drizzle with the sauce and serve.

Spring soup

This classic soup, made with seasonal vegetables, is very easy and requires about an hour and a half of preparation. If you prefer a totally vegetarian recipe, of course, you can eliminate the bacon. Ingredients (for 4 people): 400g. of green beans 300g. cauliflower 300g. potatoes 300g. of tomato sauce 50 g. of grated Grana Padano cheese 40g. Of bacon 3 dark courgettes 3 carrots 1 shallot

1/2 glass of still red wine 1, 5 l. of broth Salt Extra virgin olive oil Preparation: Cut the bacon into cubes and chop the shallot, fry them in a saucepan with one or two tablespoons of oil. Wash the vegetables, remove the green beans, courgettes and carrots from their ends, peel the potatoes, and then cut all the vegetables into cubes. Add everything to the shallot and bacon sauté, pour the wine and let it evaporate for a few minutes, stirring occasionally. Add the tomato puree, mix and also add the broth, salt to taste, cover the casserole and cook everything for about an hour. Pour into the bowl, add a few tablespoons of oil and grated cheese and serve.

Crusted salmon with courgettes

A dish full of flavors, ready in just under an hour, the only difficulty in preparing it is filleting the salmon, obviously you can remedy by buying the fillets directly. A variant that I have tried successfully involves the use of trout instead of salmon; in this case do not exceed 20 minutes of cooking in the oven. Ingredients (for 4 people): 400g. puff pastry 800g. about salmon in slices 1 shallot 1 large courgette 1/2 glass of dry white wine Sage Chives Marjoram Ground black pepper Olive oil Preparation:

Cut the courgette into thin slices and cook over medium heat in a non-stick pan with a drizzle of oil for about 10 minutes.

Remove the skin from the salmon steaks, if they turn out to be too "high" fillet them with a sharp knife

Cut the shallot into thin slices.

Prepare a mince of sage, marjoram and chives

In a pan with a spoonful of olive oil, cook the courgettes for about 10 minutes; take a second pan, also pour a little oil in it and let the shallot dry, lay the salmon fillets on it, cook them for a minute on each side, then pour half a glass of white wine and let it evaporate for another two or three minutes. In the meantime, roll out the puff pastry (the one you have already bought is fine) and pour half of the chopped herbs over it. Place half of the salmon on the puff pastry, spread the rest of the aromatic herbs and courgettes over it, cover with the rest of the salmon, sprinkle with pepper to taste and close the puff pastry. Do not put more than two or three spoons of the cooking base otherwise the base of the sheet would remain unpleasantly "wet?"

Bake in the preheated oven at 180 degrees for about 20/25 minutes, take out of the oven and serve.

Baked three-color meatballs

These vegetarian meatballs cooked in the oven are a light dish, valid both as an appetizer and as a side dish. Ready in about half an hour, they are a tasty way to eat vegetables differently. Ingredients (for 4 people): 4 medium potatoes 2 carrots 200 g. frozen spinach 1 egg 1 egg white 1 sachet of saffron breadcrumbs grated parmesan butter extra virgin olive oil salt pepper Preparation:

Boil the potatoes with the peel and then peel them; apart from boiled carrots washed and stripped of the ends; cook the spinach. Mash the potatoes, add the egg and egg white, salt and divide the mixture into three parts. Add the crushed carrots and grated Parmesan to a third of the mixture, sprinkle with pepper to taste and mix well

To another third of the mixture add the coarsely chopped spinach. The grated Parmesan and mix

At the last third add the saffron sachet, the grated parmesan, possibly other cheese to taste and mix Form the meatballs and pass them in the breadcrumbs.

Grease a baking sheet with a knob of butter and a little oil, arrange the meatballs and cook in the preheated oven at 180 degrees for about 15 minutes.

Stuffed turkey

Today I suggest you an easy and cheap recipe to make with turkey breast; it is a simple but tasty dish ready in less than an hour. Ingredients (for 4 people): 600g. whole turkey breast 2 courgettes 2 leeks 2 slices of sandwich bread 1 rolls of puff pastry 1 onion 1 egg 1 clove of garlic 1 sprig of mint Extra virgin olive oil Salt and pepper Preparation: Mix the onion and garlic in the mixer and brown them in a saucepan with a few spoonful’s of oil. Chop the courgettes, leeks and mint together, add the mixture to the sauté and cook for about ten minutes over medium heat.

Pour into a bowl, let cool, add the egg, the crumbled loaf finally salt and pepper to taste. While the mixture cools, cut the meat by cutting it almost into slices that is, leaving the slices together at about an inch from the end. Sprinkle the slices obtained with the vegetable mixture and wrap everything with the puff pastry. Arrange the roast in a buttered oven dish and cook in the preheated oven at 200 ° for about half an hour. Remove from the oven, cut into slices and serve.

Baked potatoes

The preparation of this recipe is very easy, but it allows you to bring an elegant presentation to the table. I proposed two variants, one with the peel and stuffed inside and another wrapped directly in the ham; you can prepare them both or just the one you like best. Ingredients (for 4 people): 8 white-fleshed potatoes 80 g. of sliced smoked bacon 50 g. of Prague-style cooked ham 30 g. Colonnata lard 4 sprigs of rosemary 2 cloves of garlic Extra virgin olive oil Salt Preparation: Thoroughly wash 4 potatoes with the peel, then dry them; peel the other potatoes and wash them. Enclose each potato with the peel in aluminum foil. Prepare another 4 sheets of aluminum and divide the sliced lard, the sprigs of rosemary, and the peeled potatoes that you will have wrapped with the cooked ham in the center of each one.

Close all the bags and place them on the oven plate, bake in the preheated oven at 200 ° for about 50 minutes. In the meantime, heat a few tablespoons of oil in a pan, brown the garlic and add the sliced bacon and cook until it becomes crispy. When the potatoes are cooked, arrange them on the plates, make a deep cut in the peeled ones, salt them and insert the bacon with the cooking sauce into the cut.

Hake fillets and stewed shrimp

A quick and easy fish recipe, to be served with bread croutons and / or mashed potatoes. If you want to enrich this dish, together with the shrimp you can add a box of peas. If you do not like chilli, replace it with powdered black pepper Ingredients (for 4 people): 600 g. hake fillets 200 g. shelled shrimp 300 g. tomato sauce A teaspoon of capers 1 hot pepper Parsley Salt until Olive oil Preparation: Heat a few tablespoons of olive oil in a large pan and brown the hake fillets;

As soon as they are browned, add the purée, chopped chili, capers and salt.

Simmer for about 20 minutes, then add the shrimp and continue cooking for another 10 minutes; sprinkle with chopped parsley and serve.

Apple tart with honey and rosemary

This combination of flavors is truly unusual, but the result will amaze you. The most difficult ingredient to find is honey with rosemary, you can go to the "bio" stores, or, if you are lucky enough to meet someone, directly from the honey producers. If you don't find it, you can try to flavor a spoonful of “millefiori” honey by heating it over a very low flame with a sprig of rosemary which you will then eliminate. Ingredients (for 8 people): 5 Golden Delicious apples 20 g. of butter a spoonful of honey with rosemary a sprig of rosemary

a spoonful of brown sugar Preparation: Prepare the pastry, while resting in the fridge, peel and dice 2 apples, put them in a pan with a spoonful of honey and two or three spoons of water, add the chopped rosemary and cook covered for 10 minutes on low heat; turn off and add the butter.

Blend the cooked apples and let them cool; in the meantime, peel and slice the remaining apples. Roll out the pastry into a buttered tart mold; sprinkle it with the apple puree

And cover everything with the apple slices.

Sprinkle the surface with brown sugar just before baking. Bake in a preheated oven at 180 degrees for about 40 minutes, take it out of the oven, let it cool and serve.

Butterfly with two creams (tart for children)

I propose this easy and nice recipe, in the preparation of which you can involve your children. I made it with chocolate creams, but of course you can change them as you like according to your tastes. Another idea may be to decorate it with fruit. Ingredients (for 8 people):

Short crust pastry Custard cream 100 g. of dark chocolate 100 g. of white chocolate a Few flakes of chocolate Preparation: Prepare the short crust pastry and while resting in the refrigerator, prepare the custard. Divide the still hot cream into two equal parts and add a type of chocolate to each, stir until the chocolate is completely melted and mixed with the cream. Line a baking sheet with parchment paper, lay 3/4 of the pastry on it trying to give it the shape of a butterfly. With a part of the advanced dough create a ball to make the head of the butterfly, with the rest, create the edges of the tart. Fill the upper part of the "wings" with one of the two creams and the lower part with the other, or mix them in order to create a play of colors.

With the chocolate chips create the eyes and mouth of the butterfly, bake for about 30 minutes in a preheated oven at 180 °.

Shortcrust pastry in the mixer

Here is a very simple recipe for making short crust pastry quickly, an essential ingredient for making your tarts or, more simply, biscuits. It can be kept in the refrigerator for two or three days, or in the freezer for up to two months Ingredients (for 8 people): 500 g. 00 flour 200 g. of butter 200 g. of sugar 2 eggs The juice of half a lemon The grated zest of half a lemon Preparation: Pour the butter and sugar into the mixer and start blending

Add the lemon juice and the eggs in the mixer,

Whisk until creamy. Add the sifted flour and the lemon zest; operate the mixer until the ingredients are mixed.

Mix it briefly with your hands forming a ball.

Wrap it in cling film and let it rest in the fridge for at least 30 minutes before using it.

Savory croissants with ham

You can prepare these savory croissants for your guests as an appetizer to be served with a good aperitif. Very easy to prepare, they require about half an hour of cooking included. Ingredients (for 4 people): 250 g. of sliced cooked ham 150 g thick. Cottage cheese 400 g. puff pastry 2 egg yolks Chives Mustard Salt Preparation: Cut the ham into sticks of about 8 cm. half cm long and thick. Work the ricotta with the finely chopped chives, a teaspoon of mustard and a pinch of salt. Roll out the puff pastry to a thickness of half a cm. approximately and cut out triangles on the sides of 15 cm .; spread a little ricotta cream

in the center of each triangle, enrich with some ham sticks and roll the triangles to give them the shape of a croissant. Brush them with the yolks and cook them in a preheated oven at 200 ° for 20 minutes.

Zucchini and asparagus in sauce

This side dish with courgettes and asparagus, ready in about half an hour, is excellent to serve with white meat dishes; the sauce gives it a touch of particular

flavor well suited to these vegetables. Extra virgin olive oil Salt and pepper Preparation: Wash the courgettes, remove the ends and cut them into julienne strips. Clean the asparagus and remove the hardest lower part, lay them in the center of a sheet of aluminum foil and arrange the courgettes on the sides, salt and pepper. Pass the aromas in the mixer, distribute them on the vegetables, drizzle with the oil and close the foil. Bake in a preheated oven at 180 degrees for about 20 minutes. In the meantime, melt the ricotta in a bain Marie with 4 tablespoons of olive oil. Arrange the vegetables on a serving plate drizzle them with the ricotta sauce and serve.

Meatloaf with olives

I suggest this idea to prepare a tasty meatloaf. You can vary this recipe by replacing or adding 50 g to the olives. Of

diced speck, or diced porcini mushrooms. Ingredients (for 4 people): 500 g. minced veal pulp 100 g. of cooked ham 100 g. of mortadella 50 g. of pitted black olives 30 g. of capers in salt 2 cloves of garlic 2 eggs Extra virgin olive oil Parsley Salt and pepper Preparation: Slice the olives into rounds, rinse the capers and mince them with garlic and parsley. Mix the mortadella and cooked ham in the mixer and add them in a bowl to the meat, add the olives, eggs and the mix of garlic, capers and parsley; salt, pepper and mix everything. Shape the cylinder-shaped meat dough and place it on a sheet of aluminum foil, wet with olive oil and close the bag tightly. Bake in a hot oven at 180 degrees for about 50 minutes. Remove from the oven, remove the aluminum foil, and cut the meatloaf into slices about 2 cm thick. And serve it.

Baked macaroni

We offer a different way than usual to present your guests with baked pasta, for greater convenience it would be advisable to have four heat-resistant bowls, but if you do not have them you can cook everything in an ovenproof dish and then transfer the "cartocci" to the dishes. Ingredients (for 4 people): 400 g. of macaroni 1 large eggplant 300 g. of mozzarella 3 coppery tomatoes 1 clove of garlic basil olive oil salt Preparation: Wash the aubergine, remove the ends, cut it into cubes and cook it in a pan over high heat with a few tablespoons of olive oil and the clove of garlic for about 10 minutes. In the meantime, cut the tomatoes into wedges, remove the seeds and add them to the pan with the aborigines and continue cooking for another 10 minutes. Cook the pasta in abundant salted water, drain it al dente and season with the vegetables.

Cut the mozzarella into cubes, let it dry for a couple of minutes on absorbent paper and then add it to the pasta with the basil leaves; Pour everything on four sheets of parchment paper, close them by rolling the edges and bake for 5 minutes in the preheated oven at 200 °. Remove from the oven and serve.

Fried courgette flowers with mozzarella

This recipe can be a nice appetizer or a side dish, easy enough to make, the only difficulty lies in treating the courgette flowers with extreme delicacy. Ingredients (for 4 people): 16 courgette flowers 200 g. of mozzarella 100 g. flour 00 50 ml. of sparkling water 50 ml. of sparkling white wine Olive Oil seed oil Salt

Preparation: Dice the mozzarella and let it dry on the kitchen paper. Add the flour, sparkling water and wine in a bowl, mix well, then add a spoonful of olive oil and a pinch of salt, mix and leave to rest in the fridge for about an hour. In the meantime, gently open the courgette flowers, remove the pistil with scissors, wash them taking care not to break them and place them on kitchen paper to dry them, then stuff them with the diced mozzarella. Beat the egg whites until stiff and incorporate them with the batter, dip the courgette flowers and fry them a few at a time in abundant seed oil, drain them, let them dry on kitchen paper, salt and serve.

Tagliatelle with aromatic herb sauce

Who has never happened to be with the empty pantry and closed supermarkets? Once it happened to me and I didn't feel like the usual repair pizza I made this experiment ready in 15 minutes (I was alone at home so I didn't put anyone in danger). Ingredients (for 4-6 people): 500 g. of egg noodles 200 ml. of cream 100 g. butter 50 g. grated parmesan 2 or 3 sprigs of sage 2 or 3 sprigs of marjoram 2 or 3 sprigs of oregano 2 or 3 sprigs of thyme 1 shallot Salt and pepper Preparation: Cook the pasta in abundant salted water.

Finely chop the shallot and brown it in butter in a large skillet, pass the herbs in the mixer to finely chop and add them to the shallot, cook for a minute and then add the cream, lower the heat and continue cooking for one or two minutes; if the sauce is too thick add 50 ml. of liquid cream (if you do not have it, even whole milk is fine). Salt, pepper and add the pasta, pour the grated Parmesan, mix and serve.

Ratatuille with eggs

Ratatuille is a simple side dish originally from the south of France; traditionally it was a poor dish, made with the leftovers of vegetables, only recently has it been rediscovered and re-evaluated in the kitchen. We now offer it to you as a

second with the addition of eggs. 4 courgettes 1 red pepper 1 yellow pepper 1 aubergine 4 copper tomatoes 1 leek 1 clove of garlic Basil Thyme Salt Olive oil Preparation: Wash and slice the courgettes, cook them in a pan with a little oil, then put them on a plate. Wash the peppers, remove the seeds and the white internal filaments and cut them into slices, add a little oil in the pan where you cooked the courgettes and cook the peppers, then put them on the plate with the courgettes.

Wash the aubergine and cut it into cubes, add more oil in the same pan and cook the aubergines, then set them aside.

Slice the leek, wash and cut the tomatoes into cubes, remove the seeds, heat another tablespoon of oil (always in the same pot), brown the leek and then add the tomatoes.

After a few minutes add all the vegetables, add the thyme, a few basil leaves and the salt; lower the heat and cook for about 15 minutes.

Pour the ratatuille into four cocottas (we didn't have them and we used a baking dish), make a hole in the center and pour an egg, sprinkle with Parmesan cheese

Cook in the preheated oven at 220 ° with the grill on until the egg is cooked.

Lentil soup

With the arrival of autumn the desire to eat dishes that warm us returns, so today I propose the very easy recipe of this soup which is Also an idea to prepare a legume that we usually eat only on New Year's

Eve: lentils. Ingredients (for 4 people) 300g of lentils mignon 1 carrot 1 celery stalk 1 potato 1 onion 1 clove of garlic 6 cherry tomatoes Bay leaf and rosemary Extra virgin olive oil Salt Pepper or chili pepper Preparation: Wash the lentils well; clean and dice the vegetables. In a saucepan with a little oil, briefly brown all the vegetables with the minced garlic, a bay leaf, a sprig of rosemary and, if you like, a chopped red pepper or pepper, add the lentils and cover everything with cold water . Cover and cook over medium heat and for about 45 minutes, stirring occasionally; if necessary add hot water during cooking. If at the end of the cooking the soup turns out to be too watery, continue for a few minutes with the pan uncovered. Season with salt, pour into the soup plate and sprinkle with a drizzle of olive oil and, to taste with grated Parmesan.

Herb perch fillets

This is an easy and different fish recipe; almost without condiments, it combines taste and lightness. The total cost (for three people) is less than 10 euros, therefore very cheap. Considering the cooking time in the oven, the preparation takes about 45 minutes. Ingredients (for 3 people): Herb perch fillets 600 g of perch fillets 400 g of spinach leaves 400 g. of chard (or mixed herbs) 50 g. butter 1 shallot Thyme Tarragon Breadcrumbs Olive oil Salt Preparation: Cook the spinach and herbs in a large pot by adding a glass of water, drain, squeeze and mince; in a pan, brown the finely chopped shallots in a little olive oil, add the herbs, thyme and tarragon and sauté for a couple of minutes. Butter a baking tray (or a baking dish), make a first layer of herbs, arrange the perch fillets on top

Cover completely with the rest of the herbs; sprinkle with the breadcrumbs and a few flakes of butter

Bake for about half an hour in a preheated oven at 180 °.

Romagna donut with chocolate chips

Today we present the recipe of the Romagna donut that has nothing to do with the classic donut. The variant that I propose is that with chocolate chips, but if you prefer, you cannot put them or replace them with raisins. For those who prefer a lighter version, it is possible to replace lard with butter but also with margarine and even ricotta. Ingredients (for 8 people) 500 g. 00 flour 3 eggs 175 g. 200 g lard. Sugar 90 ml. of whole milk The grated zest of 1 lemon 1 sachet of vanillin a pinch of salt 20 g. yeast Granulated sugar 75 g. of chocolate chips Preparation: Cover a baking tray with an oval shape if possible. Beat the lard with the sugar well with a whisk, then add the eggs, lemon zest, vanillin and salt.

Sift the flour with the baking powder and add it to the mixture using a wooden spoon;

Gradually add the milk no more than the indicated dose even if the mixture will be rather thick, it must have a certain consistency.

Add the chocolate chips, keeping some of them aside for decoration and mix well. Pour the dough into the pan and roll it out with the help of a damp spoon.

Decorate the surface of the cake as you like, I use chocolate chips and sugar grains.

Bake at 180 degrees for about 30-35 minutes.

Chicken breast and tomato salad

Perfect for the summer, this recipe is ready in about half an hour, it should be served cold, at most at room temperature; for me it is a single dish very suitable for when dining at the beach or on a picnic. Seasoned with a little raw olive oil it is also very light. Ingredients (for 4 people): 800 g. chicken breast 5 hard-boiled tomatoes 4 tablespoons of breadcrumbs A teaspoon of salt flavored with Provence herbs Olive oil Balsamic vinegar Preparation:

Combine the breadcrumbs and the flavored salt in a bowl, if you do not have the latter, put a teaspoon of fine salt and prepare a chopped mixture of thyme, rosemary, sage, marjoram, basil, fennel and mint.

Degrease and cut the chicken breast into medium-sized pieces.

Add it to the breadcrumbs and mix well

Pour everything into a non-stick pan without any seasoning and cook over medium heat for a couple of minutes, stirring frequently, then lower the heat, cover the pan and continue cooking for another ten minutes (depending on the size of the chicken pieces) stirring occasionally and making sure that the breadcrumbs do not get too brown. Once the cooking is finished, transfer everything to a bowl and let cool.

In the meantime, cut the tomatoes into cubes, removing the seeds, season with balsamic vinegar and olive oil.

Add the chicken to the tomatoes, stir and serve.

Roasted pork loin in milk

A tasty second course, but perhaps not suitable for the summer season; this recipe does not present particular difficulties and is prepared in about an hour and a half; before you start make sure you have some kitchen string. Ingredients (for 4 people): 1 kg of pork loin (one piece) half a liter of whole milk 50 g. thinly sliced bacon 2 cloves of garlic 1 sprig of rosemary 1 sprig of sage Olive oil Salt and pepper Preparation: Roll the bacon around the loin (you don't need to cover it entirely), put rosemary and sage on it and tie everything with kitchen string. In a saucepan, brown the two cloves of garlic place the meat and brown it on all sides, turning it with wooden utensils. Remove the garlic from the pot and pour the milk, cook covered over medium heat for about an hour, turning the meat occasionally; salt and pepper to taste. Remove the meat from the pot, cut it into slices, place it on a serving plate and sprinkle it with the milk sauce.

Carbonara spaghetti with vegetables

A different way of preparing carbonara pasta, without using the bacon which must be replaced with a mixture of vegetables, the recipe is easy and ready in about half an hour. You can vary it by inserting other vegetables in the basic recipe according to your tastes Ingredients (for 4 people): 350 g. spaghetti 2 carrots 2 courgettes 1 celery stalk 1 shallot 2 eggs 50 g. grated parmesan (or pecorino) Olive oil Salt and pepper Preparation: Wash the vegetables and cut into julienne strips, cut the shallot into very thin slices and sauté them all in a large pan with a little oil, salt, cover and continue cooking for about 15 minutes. In the meantime, cook the pasta and in a bowl beat the eggs with a pinch of pepper and grated cheese; once cooked, drain the pasta,

pour it together with the vegetables and add the beaten eggs, stirring quickly. Season with pepper and serve the pasta hot.

Mackerel with asparagus and valerian

Another "bivalent" recipe: served cold this dish is an excellent appetizer, while if you prefer it hot it is more suitable as a second course. Also in this case the preparation is quick and simple, especially if you use ready-made asparagus Ingredients (for 4 people): 3 medium mackerels 800 g. green asparagus 4 hard-boiled eggs 100 g. about valerian 1 lemon Olive oil Salt and pepper Preparation: Steam the mackerels, remove the skin and the fishbone, cut them into pieces and put them in a bowl. Boil the asparagus, cut the tips (keep the stem) and add them to the mackerel, also add the valerian and season with oil, salt, pepper and lemon juice (keep a spoonful of the latter) Take half of the asparagus stalks and pass them in the mixer with the yolks of the hard-boiled eggs, salt, pepper and the remaining lemon

juice to create a sauce that you will serve as an accompaniment to the mackerel salad.

Mackerel salad, cannellini beans, tomato and onion

This recipe can be served both as a cold fish appetizer, or as a second course, it is really easy to make, if you don't want to boil the cannellini beans, it takes less than half an hour between preparation and cooking. Ingredients (for 4 people): 3 medium-sized mackerels 4 ripe tomatoes 3 onions 200 g. boiled cannellini beans Parsley 3 or 4 juniper berries 3 or 4 black peppercorns The rind of an untreated lemon juice of a lemon olive oil salt and pepper Preparation: Eviscerate the fish, steam it for about 10 minutes by putting part of the parsley, juniper, an onion and peppercorns in the water; let it cool, remove the skin, bones and cut it into pieces. In a salad bowl put the remaining onions and very thin slices, the tomatoes cut into wedges and the cannellini beans, add the fish and season with oil, salt, pepper, lemon juice, its zest cut into slices and chopped parsley.

Spaghetti with mussels and cherry tomatoes

Here is the recipe of spaghetti with mussels that was asked of us yesterday, among the many that can be found, this is the version I prefer. Ingredients (for 4 people): 350 g. spaghetti (or other long pasta) 500 g. mussels 200 g. cherry tomatoes 30 g. of grated pecorino cheese 1 clove of garlic Chili Parsley Extra virgin olive oil Salt Preparation: Fry the garlic and chili in a pan with a little olive oil. Wash and cut the tomatoes in half and add them to the pan, add salt and add the mussels (previously washed). Boil plenty of salted water and cook the spaghetti al dente. Drain and pour them into the pan with the mussels, sauté the pasta and finally sprinkle it with pecorino cheese and chopped parsley.

Yogurth cake with strawberries

This dessert, excellent for breakfast, has a delicate taste and for being a cake it is also relatively low in calories. It is prepared in minutes and is popular with adults and children. ngredients (for 8 people): 180 g. 00 flour 200 g. of strawberries 3 eggs 150 g. of white Greek or strawberry yogurt 100 g. granulated sugar A sachet of yeast A pinch of salt Butter Preparation: Wash and cut the strawberries into small pieces.

Break the eggs in a bowl, beat them 30 seconds with an electric whisk, then add the sugar and continue whipping them for about five minutes, until the mixture becomes creamy.

Pour the flour, baking powder and a pinch of salt into the dough using a sieve.

Stir gently with a wooden spoon, and then add the yogurt.

Finally add the strawberries and mix well.

Butter a cake pan, pour in the mixture and cook 40 minutes in the preheated oven at 180 °. Let it cool before serving

Swordfish with peppers

Another easy recipe based on fish, must be prepared in two stages, if you want to serve this second dish for lunch, you will necessarily have to marinate the fish the night before, while if you intend to serve it for dinner, you will have to start in the morning. Ingredients for (4 people): 700 g. of swordfish steaks 1 red Pepper 1 yellow pepper 1 green pepper 250 ml. of dry white wine Parsley 1 clove of garlic Black pepper in grains Basil Fresh mint Thyme in leaves Olive oil 1 teaspoon of corn starch Preparation: Dice the swordfish, place it in a bowl, add the peeled garlic cut in half, the aromatic herbs, the pepper and cover with the white wine; put the bowl in the fridge and leave to marinate for a few hours.

Wash and dice the peppers; heat a spoonful of olive oil in a non-stick pan and pour the peppers, salt immediately and cook on high heat for two or three minutes, then lower the heat and continue for about 15 minutes. In the meantime, remove the swordfish from the marinade and filter the liquid.

Once the peppers are cooked, remove them from the pan and keep them warm; pour the swordfish into the same pot, brown it on all sides for about 5 minutes, blend with the previously filtered marinade liquid and continue cooking for another 5 minutes. Drain the diced fish and keep them warm too. Pour a teaspoon of corn starch into the cooking liquid and cook over low heat, stirring with a whisk, as soon as the sauce has thickened slightly add the peppers and swordfish; stir and serve hot.

Zucchini stuffed with meat and thyme

Another variant of the classic stuffed courgettes, excellent as a second course accompanied by a mixed salad. Preparation takes a few minutes, and cooking about half an hour. Ingredients (for 4 people): 8 courgettes 100 g. minced pork 100 g. sausage 70 g. of breadcrumbs 50 g. cooked ham 50 g. grated Grana Padano cheese 1 egg A glass of whole milk Thyme in leaves 1 clove of garlic Nutmeg Butter Olive oil Salt and pepper Preparation: Wash the courgettes and cut them in half lengthwise; with the help of a scoop (or a coffee spoon) empty them.

Chop the pulp obtained in the mixer together with the cooked ham and thyme.

In a bowl add the minced meat, the shelled sausage and the breadcrumbs softened in a little milk and then squeezed. Add the egg, cheese, a pinch of nutmeg, minced garlic, salt and pepper.

Add the chopped courgettes and cooked ham to the mixture and mix well. Fill the courgettes, place them in a pan lined with lightly greased parchment paper.

Sprinkle them with grated cheese and flakes of butter; finally cook them in the preheated oven at 200 ° for about half an hour.

Tricolor dumplings

A tasty and substantial first course, ready in about an hour and easy to prepare, this version of semolina gnocchi is enriched with tomato and mozzarella. According to your tastes you can replace the buffalo mozzarella with fiord latte and the scamorza with other cheeses to your pleasure. If the mozzarella should release too much milk during cooking, you can use the fan oven while paying attention to cooking. Ingredients (for 4 people): 250 g. semolina 3 yolks 50 g. of butter 1 lt. of whole milk 250 g. buffalo mozzarella 100 g. smoked scamorza cheese 400 g. Chopped tomatoes 1 clove of garlic 5 basil leaves Olive oil Nutmeg Salt and pepper Preparation: Boil the milk with 40 g. of butter and a pinch of coarse salt; pour the semolina in rain, mixing with a whisk and cook over low heat for

about 20 minutes. Season with a pinch of nutmeg, add the coarsely chopped scamorza with the mixer, stir and turn off the heat. Add the yolks one at a time, mixing well before adding the next, then let the dough rest for 5 minutes. With two wet spoons, make dumplings the size of an egg and place them in a buttered baking dish. Heat a few tablespoons of oil in a pan with the cloves of garlic peeled and cut in half, add the tomato and cook for about 15 minutes, then season with salt and pepper. Bake the gnocchi at 180 ° for about 10 minutes, then cover them with the tomato sauce and the sliced buffalo mozzarella, distribute the basil leaves and cook another 10 minutes. Remove from the oven and serve

Chicken curry salad A fresh idea for a quick summer lunch, with an exotic, easy and light flavor. As always you can adapt it to your tastes by choosing combinations of spices and different vegetables.

Ingredients (for 4 people): 400 g. chicken breast 1 head of lettuce 1 ripe mango 1 red pepper 1 jar of Greek yogurt Juice of half a lemon 1 teaspoon of acacia honey Cumin Curry Olive oil Salt and pepper Preparation: Wash and dry the lettuce, break it up and put it in the salad bowl; peel and slice the mango and add it to the salad. Wash the pepper, cut it into thin strips and put it in the salad bowl too. Dilute the yogurt with 2 tablespoons of lemon juice and one of oil; add honey, a pinch of cumin, salt and pepper. Sprinkle the chicken breast with the curry and cook it on the plate, salt and pepper to taste; cut the meat into strips, let it cool for a few minutes and add it to the vegetables, season with the yogurt sauce, mix and serve.

Apple pie

Of all the apple pie recipes, this is my favorite; the result is an extremely soft and tasty dessert. I prepare it using Golden apples, but it can also be prepared with other varieties. The preparation times are quite long, taking into account the cooking, it takes about an hour and a half, but it is certainly worth it!!! Ingredients (for 8 people): 4 Golden apples 150 g. of granulated sugar 100 g. flour 00 100 g. of corn starch 100 g. of butter 3 eggs The juice of a lemon 100 ml. of milk A sachet of yeast Cinnamon Salt Preparation: Cut three apples into cubes, put them in a bowl and sprinkle them with a spoonful of sugar, a pinch of cinnamon and a part of the lemon juice.

Cut the other apple into thin slices, put them on a plate and sprinkle them with a spoonful of sugar, a pinch of cinnamon and the remaining lemon juice

Melt the butter over low heat making sure that it does not blacken. Separate the yolks from the whites, add 130 g to the yolks. sugar and whip them with an electric whisk until a light and frothy mixture is obtained, then add the melted butter, mix, then add the sifted flour and corn starch; work the mixture and slowly pour the milk, add a pinch of salt.

Whisk the egg whites until stiff and add to the mixture, mix gently and add the apple cubes with the liquid that has formed.

Finally add the yeast, and then pour the mixture into the buttered cake sprinkled with sugar. Decorate the surface with apple slices, sprinkle with more sugar.

Bake in the preheated convection oven at 180 ° for 30 minutes; continue cooking for another 20 minutes at 150 °.

Chili paste and chickpeas

This soup is excellent on cold winter days, but it can also be enjoyed in the spring making it cool before serving. Quick and easy to prepare, you can accompany it with croutons. Ingredients (for 4 people): 500 g. boiled chickpeas (2 jars) 200 g. chopped egg noodles A carrot A sprig of rosemary A piece of fresh red pepper a clove of garlic A vegetable nut Two tablespoons of tomato paste Salt Pepper Olive oil Preparation: Fry the finely chopped garlic clove in a few tablespoons of olive oil in a saucepan, add the diced carrot, rosemary and chili pepper; brown over low heat for a few moments.

In the meantime, mix about 1/4 of the chickpeas in the mixer, if necessary add a couple of spoons of water. Pour the drained chickpeas and the freshly prepared puree into the saucepan.

Pour boiling water until completely covered, add the nut, the tomato paste and salt; bring to a boil.

Pour the pasta and cook it for about 5 minutes, stirring often.

Pour the soup into the dishes, perfume it with a drizzle of oil and other rosemary. If desired, serve with grated pecorino or Parmesan and plenty of pepper. PS. I was asked for this recipe by a vegetarian friend, but in the images you can see the version I usually prepare: in the initial sauté, I add about 50g. Of diced bacon.

Marbled donut

This sweet spread (with many variations) in all regions is excellent both for breakfast dipped in milk and for a snack. The recipe is very easy and between preparation and cooking it takes about an hour. Ingredients (for 8 people): 300 g. of granulated sugar 300 g. 00 flour 3 eggs 30 g. of bitter cocoa powder 150 g. of butter at room temperature 250 ml. of whole milk Half a sachet of yeast Breadcrumbs Salt Preparation: Work with a fork the butter and sugar until a homogeneous mixture is obtained. Sift the flour with the baking powder and a pinch of salt and add them to the butter and sugar mixture, add the eggs and finally the milk, knead the dough for a few minutes avoiding the formation of lumps.

Pour half of the dough into the donut mold previously buttered and sprinkled with breadcrumbs

Add the remaining cocoa powder to the dough and mix to mix it perfectly Pour the cocoa mixture into the mold over the one already poured and mix gently with a fork with a fork to obtain the "marbled" effect. Bake in the preheated oven at 180 ° for 40 minutes.

Salmon fillets with cream and Guinness

Here is a quick and easy recipe to prepare salmon, if you don't like experimenting, you can avoid adding beer, the dish will have a more delicate taste, but it will still be excellent. Ingredients (for 4 people): Salmon with Guinness sauce 4 salmon fillets 1 shallot Half a glass of Guinness A knob of butter Olive oil Salt and pepper 200 ml. of liquid Chives cream Preparation: Chop the shallot,

Heat the oil and butter in a pan, brown the shallot

and pour half a glass of Guinness;

Add the salmon fillets and cook covered over low heat for about 15 minutes

Occasionally turn the fillets.

At the end of cooking, blend the cooking juices, put it back in the pan with the salmon and add the liquid cream, let it reduce until it becomes a sort of cream. Put the fillets in a serving dish, sprinkle with the sauce and chopped chives.

Spicy sauce

Spicy lovers, this sauce is for you, easy and ready in a few minutes, it will leave you speechless. Ingredients (for 4 people): 50 g. white onion Half a glass of dry red wine 10 chilies 2 teaspoons of Worcester sauce (also called Worcestershire) A tablespoon of tomato paste Chopped parsley Preparation: Mix the onion and chilies in the mixer, put them in a heat-resistant bowl together with the wine and tomato concentrate and cook until the sauce is reduced to about half the initial volume; finally add the Worcester sauce and the chopped parsley. It is ideal served still hot, to accompany meat skewers.

Red orange marmalade tart

The other day they gave me a jar of blood orange jam, so I thought of making the recipe for this simple tart, ideal for the whole family's snack. I prepared the short crust pastry using the mixer because it is a faster method and avoids heating the dough with the heat of the hands. Ingredients (for 6 people): 250 g. about red blood marmalade 400 g. 00 flour 200 g. caster sugar 200 g of butter An egg 2 egg yolks The peel of an untreated lemon Juice of half a lemon Half a sachet of yeast A pinch of salt Preparation: Pour the lemon peel and sugar into the mixer, blend; add the cold butter, the egg and the two yolks and blend again for a few seconds. Add the flour, lemon juice and baking powder; turn the mixer back on for a few minutes. Pour the dough on a lightly floured surface and knead the dough for a few moments and form a ball, wrap it in cling film and put it in the fridge for about an hour. Butter a 26 cm tart pan. roll out the pastry into a sheet about half a centimeter thick and cover the pan, puncture the bottom of the dough

with a fork, sprinkle it with jam and with the leftover dough create strips to decorate the tart. Bake at 180 degrees for half an hour abundant.

Horse stew in red wine

The recipe for this second course is easy, however it takes a long time, the ideal is to start the preparation in the morning and serve for dinner. Many do not like horse meat, instead it is a food very rich in iron and therefore recommended for sportsmen, children and pregnant women. Ingredients (for 6 people): 1 kg of horse meat 500 g. of tomato sauce 100 g. 00 flour 1 bottle of red wine 3 onions 2 carrots 1 celery stick Olive oil Butter Salt Pepper Preparation: Beat the meat with the blade of a knife, cut it into cubes and put it in a large bowl. Wash and peel celery and carrot, remove the filaments from the first and scrape the second, peel the onions and finally slice everything and add to the meat. Mix the horse meat and the vegetables, pour the wine, and cover the bowl with plastic wrap and leave to rest for eight hours in a cool place.

Drain the meat (keep the marinated vegetables and the wine), dry and pass it in the flour, heat the oil in a large saucepan and fry the meat for about 15 minutes, stirring often. Wash the tomatoes, cut them into small pieces and remove the seeds, pour them together with the marinated vegetables in the saucepan with the meat and cook for ten minutes mixing with a wooden spoon. Add the wine, salt and pepper and continue cooking over low heat for about three hours. At the end of the cooking, drain the meat, reduce the cooking surface by raising the flame and pass it through a sieve; mix one or two walnuts of butter with a spoonful of flour, pour the bottom into the saucepan again and add the butter mixed with the flour, mix everything well and add the meat, bring to the boil and finally serve. I recommend that you accompany this dish with polenta.

Beef fillet with mushroom sauce

Tonight I propose a second meat dish, a fillet of beef accompanied by a peppered mushroom sauce. Preparing it is easy and it takes about an hour and a quarter in all. Ingredients (for 6 people): 800 g. fillet of beef 400 g. of champignons 200 ml. 100 g whole milk. butter 3 or 4 shallots 1 tablespoon of 00 flour 1 glass of cognac Lemon juice 2 sprigs of parsley Chili powder Nutmeg Olive oil Salt and pepper Preparation: Peel the shallots and finely chop them, clean and chop the parsley, wash the mushrooms, dry them, cut them into thin strips and sprinkle them with lemon juice. Melt two or three walnuts of butter in a non-

stick saucepan, brown the shallots and then add the mushrooms, cook ten minutes over medium heat, stirring often, salt and pepper. Melt one or two nuts of butter in another non-stick saucepan, pour in the flour and slowly add the milk, stirring to avoid lumps, add salt and pepper and nutmeg, cook for five minutes while continuing to mix; pour the mushrooms with their cooking juices and blend everything until a sauce is obtained. Sprinkle the meat with the chili powder, heat the oil in a non-stick pan and brown the meat evenly for five minutes over high heat, turn it over using wooden spoons. Pour in the cognac and let it evaporate, cover, lower the heat and continue cooking for another twenty minutes; depending on your taste, you can reduce or increase the cooking of the meat by a couple of minutes. Drain it and let it rest wrapped in aluminum foil for a few minutes, then remove the aluminum and cut it into slices which you will then put on a serving plate. Do not pour the sauce over it, but serve it in a bowl.

Skewers of sole

If you want to bring an original fish recipe to the table, our proposal today will be for you; it is a simple and quick second course to prepare, in fact the preparation and cooking takes about 45 minutes. Ingredients (for 4 people): 4 sole fillets (about 800 g.) 1 red cabbage 1 leek 40 g. of fine corn flour 20 g. sesame seed Olive oil Salt Ground white pepper Preparation: Rinse the fillets and dry them, remove the skin and divide them into strips; roll up each spiral strip and stop them with a toothpick. Mix the cornmeal and the sesame seeds and pass the skewers of sole; put the floured skewers on a plate and cover with plastic wrap, keep them in the fridge until ready to cook them. Remove the leaves from the cabbage, wash them and keep four large ones aside for the presentation; the other leaves are cut into thin strips.

Eliminate the green and the final part of the leek, remove the external membrane and cut it into very thin strips. Heat two tablespoons of olive oil in a non-stick saucepan and cook the leek for ten minutes over medium heat, then add the cabbage, salt and pepper and stew on low heat for about fifteen minutes. In the meantime, pour two spoons of oil in a pan and cook the skewers of sole five minutes on each side; drain them on paper towels and salt them. Put a cabbage leaf on each plate, pour the stewed cabbage and leek into it and put a few skewers of sole on it. Serve hot.

Rabbit with pomegranate

Ancient symbol of wealth, it was also used to decorate the laid tables, today the pomegranate is no longer widespread; we make you rediscover it with this easy and light recipe also suitable for the Christmas period. Ingredients (for 6 people): 1, 5 Kg. Of rabbit in pieces 2 pomegranates Half a glass of whole milk A glass of rose wine 50 ml. of red wine vinegar 30 ml of balsamic vinegar A teaspoon of green peppercorns 2 cloves of garlic 2 sprigs of rosemary 2 sage leaves Butter Olive oil Coarse salt Preparation: Wash the rabbit with water and red vinegar, dry it, and remove the fatty parts. Peel the garlic, chop the herbs, pour them into a bowl with a few tablespoons of oil and balsamic vinegar and mix everything.

Put the rabbit in a saucepan, sprinkle it with coarse salt and cover it with the freshly prepared sauce. Open the pomegranates in four and shell them. Put the casserole with the rabbit on a medium heat, add a knob of butter, garlic and some peppercorns; brown for five minutes, then pour in the wine and let it evaporate. Cover and lower the heat continuing cooking for half an hour, stirring occasionally. Add other peppercorns and grains of one of the two pomegranates, mix and continue cooking for another ten minutes. Pour everything on a serving plate, sprinkle with the other pomegranate grains and serve.

Chocolate tile

Usually you never know what to do with the pandoro that is left over at Christmas, this easy recipe is an excellent idea to solve the problem. Ingredients (for 6 people): 300 g. pandoro 100 g. of dark chocolate 2 yolks 250 ml. of liquid cream 50 g. sugar 80 g. apricot jam 30 g chopped hazelnuts half a glass of rum Preparation: Line a plumage mold with wet and squeezed parchment paper, cut the pandoro into 3 cm thick rectangular slices. About. Form a layer of pandoro in the mold, sprinkle it with the rum and spread a veil of jam. Continue with the layers up to half a centimeter from the edge and put everything in the fridge. Melt the chopped chocolate in a bainmarie, stirring with a wooden spoon. Pour the sugar with 100 ml of water and the rum in a

saucepan, cook over high heat for 10 minutes, obtaining a smooth and full-bodied syrup. Beat the yolks, pour the chopped syrup and hazelnuts, mix well with a whisk then add the melted chocolate. Whip the cream very well and incorporate it into the egg and chocolate mixture, keeping aside a few spoons for decoration. Remove the pandoro from the mold by placing it on a serving plate, cover it with the chocolate cream and put it back in the fridge for 4 hours. Just before serving the dessert, decorate it to taste.

Spinach pie with ricotta, cherry tomatoes and almonds

To accompany your main courses I suggest this simple idea that you will make Christmas using a themed mold. Due to its rather soft consistency, this pie should not be prepared in silicone molds otherwise you risk breaking it. Ingredients (for 8 people): 1.g Kg. Of clean spinach 400 g. of cow's milk ricotta 100 g. of Grana Padano cheese 100 g. of butter 2 eggs 2 yolks 5/6 cherry tomatoes 2/3 spoons of sliced almonds 1 clove of garlic Nutmeg Salt and pepper Preparation:

Wash the spinach, set aside a few leaves for decoration and put the rest in a saucepan without dripping. Cook them on high heat with a pinch of salt until boiling, boil them for 3 minutes, turn them over and salt them again, cook another 3 minutes then drain them; when they are warm, squeeze them very well and chop them. Peel the garlic and brown it for a few seconds in a pan with 50 g. of butter, add the spinach and cook 5 minutes. Transfer them to a bowl and remove the garlic, add the parmesan, salt and pepper and season with the nutmeg. Add the ricotta a little at a time, crushing it well with a fork. Pour the eggs and yolks into a deep dish, mix them well with a fork and add them to the spinach mixture. Melt the remaining butter without browning it and use it to brush the inside of your mold, then sprinkle with the flour and turn it upside down to eliminate the excess. Pour the mixture into the mold that you have placed on a plate containing water. Brush the surface of the pie with melted butter and bake in a hot oven at 180 ° for about 50 minutes. Turn off the oven and let the bake inside cool down slowly, leaving the door open. Help yourself with a knife to remove the pie from the mold, turn it upside down on a plate and decorate as desired with the cherry tomatoes, almonds and spinach leaves. You can also prepare star-shaped croutons to complete the decoration.

Duck breast with red currant sauce

Our Christmas proposal today is a recipe that involves the use of duck breast accompanied by a slightly sour sauce that creates a pleasant contrast of flavors. Preparation is easy and takes less than an hour, including cooking. The only ingredient sometimes difficult to find is Crème de Cassis, a currant liqueur, if you don't find it, you can easily replace it with brandy. Ingredients (for 8 people): 1.5 kg of duck breasts with skin 400 g. of red currants 1 tablespoon of currant jam 2 tablespoons of Crème de Cassis 1 teaspoon of flour 1 glass of red wine

1 sprig of bay leaf 2 cloves of garlic 16 cape gooseberries or Physalis (optional, they are for decoration) Butter Olive oil Salt and pepper Preparation: Check that there are no feathers left on the breasts, if necessary remove them with tweezers; wash them well and dry them with kitchen paper, put them on a cutting board with the part of the skin facing downwards and make some superficial cuts on the pulp. Peel the garlic cloves and cut them in half, rub them on the cuts just made on the breasts. Wash the currants and dry them, shell half of them and blend them; pass the smoothie through a strainer. Melt two walnuts of butter in a pan together with 3 tablespoons of oil, brown the garlic cloves for a few seconds and remove them. Salt and pepper the duck breasts on both sides and cook over medium heat in the covered pan 10 minutes adding two bay leaves and starting on the side with the skin and turning them halfway through cooking; add the wine and continue to cook another 10 minutes on low heat. Remove them from the pan and wrap them in aluminum. Filter the cooking base and add it to the currant smoothie, pour the Crème de Cassis; put on the fire and simmer for 2 minutes, add the jam. Add a knob of butter and the flour and mix for a minute, salt and pepper. Cut the breasts into slices and serve with the sauce and decorate with the bunches of whole currants and cape gooseberries.

Guinea fowl with Colonnata lard and rosemary

A quick and easy idea for a very tasty second course; good looks with your guests are guaranteed! Ingredients (for 4 people): 2 guinea fowl breasts 100 g. Colonnata lard 2 sprigs of rosemary 1 clove of garlic Sage Olive oil Salt and pepper Preparation: Divide the guinea fowl breasts in two parts and cut them horizontally. Wash the herbs and dry them with paper towels, peel the garlic and chop everything. Place the breasts between two wet and squeezed sheets of parchment paper and beat them with a meat pounder. Place a little of the aromatic mince and a pinch of salt in the center of each breast, roll them up to form the rolls. Add a few tablespoons of

oil to the rest of the aromatic mixture and use it to brush the rolls, salt and pepper. Cover with Colonnata lard slices and bake for 15 minutes at 200 °. Serve the rolls with the cooking juices.

Eggplant rolls

In this quick and easy recipe, simple ingredients combine for a classic and tasty dish. Ingredients (for 4 people): 1 eggplant (at least 200 g.) 200 g. of cooked ham 1 mozzarella (about 125 g) 300 g. of tomatoes 100 g. of fine or very fine peas Half chopped onion 2 sprigs of marjoram 1 sprig of sage Whole chives Olive oil Salt and pepper Preparation: Wash and dry the aubergine, cut the green part and slice it (on the long side) in order to obtain at least 8 slices that you will cook for 5 minutes on a very hot grill (or plate), turning them halfway through cooking. Wash and blanch the tomatoes a few seconds, peel them, remove the seeds and the water from the vegetation, cut them and pieces. Heat a little oil in a pan and fry the onion, add the tomatoes and peas; cook 10 minutes, salt and pepper. Cut the mozzarella into slices; clean the aromas, chop the sage and remove the marjoram leaves.

Spread the ham and mozzarella over each slice of aubergine, sprinkle with the mixture of peas and tomato, season with marjoram and sage, roll the aubergine and tie it with the chives. Arrange the rolls in an oiled oven dish, sprinkle them with the remaining aromas and cook in a hot oven at 200 ° for about 10 minutes.

Tart with chocolate cream

This simple tart will certainly not leave chocolate lovers unhappy. The recipe is easy to prepare and takes about an hour and a half. Ingredients (for 6 people): For the dough 400 g. 00 flour 5 yolks 180 g. sugar 180 g. of butter at room temperature A pinch of salt For the filling, See the recipe for the custard Preparation: Pour the flour into a bowl and add the diced butter, work it with your fingertips forming a "crumb" mixture; in the center pour 4 yolks, sugar and a pinch of salt, knead quickly. Wrap the dough in plastic wrap and let it rest for half an hour in the fridge. Prepare the custard according to our recipe respecting the indicated doses by adding 100g. of milk chocolate. Let it cool by remembering to mix occasionally to avoid the formation of the surface film. Line a tart mold with a wet and wrung out sheet of parchment paper, take the dough from the fridge and divide it into two parts, one larger than the other and roll them out. With the larger pastry, cover the

mold, prick it with a fork and pour the chocolate cream, spread it evenly with the help of a wet spoon; cover with the other layer of short crust pastry, seal the edges and delicately prick it with a fork. Brush the surface with the remaining yolk, and bake in the preheated oven at 180 degrees for about 35 minutes. Sprinkle it with icing sugar to taste.

Spinach and bacon pie

Classic Emilia Romagna recipe also ideal for a picnic, easy to prepare, takes about an hour. Ingredients (for six people): 400 g. flour 00 80 g. of butter at room temperature a glass of water 800 g. of frozen spinach 250 g. of bacon 4 spring onions 1 yolk 120 g. grated Parmesan cheese 1 clove of garlic 1 sprig of parsley Olive oil Salt and pepper Preparation: Sift the flour on the work surface, add the diced butter and a pinch of salt, mix everything by gradually adding water to make the mixture homogeneous and elastic; divide it into two parts (2/3 and 1/3), cover it with a towel and let it rest in the fridge for about half an hour, then roll it out with a rolling pin.

In the meantime, cook the frozen spinach for 10 minutes with the addition of a little water, then squeeze and cut them; peel the garlic and spring onions, wash the parsley and chop everything. Remove any bacon rind and cut it into cubes. Heat a little oil in a sufficiently large pan, fry the garlic and add the bacon, after a few minutes also add the spinach and cook for 10 minutes, turn off and let cool; add the cheese, salt and pepper. Turn on the oven at 200 °, grease a 24 cm diameter mold and cover it with the larger of the two previously prepared doughs, pour the vegetables with the bacon and cover with the other layer of pasta; seal the edges well, puncture the surface with a fork, brush with the egg yolk and cook for 30 minutes. Before serving, let it cool down.

Vanilla pudding

Ingredients (for 3 people): Mezzo lt. of whole milk 4 eggs 120 g. sugar A sachet of vanillin The zest of half an untreated lemon Preparation: Boil the milk with vanillin and lemon zest; turn off and strain the milk. In a bowl, beat the eggs with the sugar for 10 minutes with the electric whisk, then add the milk while continuing to mix and finally filter the cream with a strainer. Pour the mixture into three molds that you will place in a pan, pour hot water up to 2 cm from the edge of the molds; cook for 30 min. in a preheated oven at 180 °, the puddings must be firm, if necessary continue cooking. Always let them cool in a water bath, cover them with plastic wrap and put them in the refrigerator for 2 hours

Sea bass in crust with aromatic herbs

This decidedly easy recipe allows you to taste a dish without giving up the line. It is quick to cook, but some ingredients must be prepared the night before (or in the morning for the evening) Ingredients (for 6 people): 1.5 kg of sea bass 400 g. flour 400 g. coarse salt 3 eggs Mixed aromatic herbs (e.g. rosemary, parsley, thyme, etc.) Preparation: The evening before (or in the morning) Wash and dry the parsley, clean the other aromas with damp absorbent paper, finely chop everything and mix with the salt; cover and leave to flavor for 8 hours.

Create a fountain with flour and break the eggs in the center and add the flavored salt; knead the dough and let stand 30 minutes. Divide the dough in half and spread both sides on sheets of baking paper forming ovals that can contain the fish entirely. Eviscerate the sea bass and scale it, wash it well under running water and dry it with kitchen paper. Place the fish on one of the freshly rolled out sheets and cover it with the other; remove the baking paper and close the dough. Bake in preheated oven at 200 ° for 50 minutes. You can flavor the sea bass with a citrus sauce and accompany with a side dish of boiled vegetables seasoned with vinaigrette.