Ingredients for 4 persons:
300 g rice with cereals (oats, barley etc.).
2 tomatoes
1 cucumber
3 sticks of celery
1 small onion (preferably red)
Pitted black olives
Salt and Pepper
Fresh oregano and marjoram
extra virgin olive oil
White wine vinegar
Wash and cut the tomatoes into small pieces.
Peel the cucumber, cut it in half and then again in half lengthwise, remove the seeds inside
Ingredients for 25 cookies
200 g butter
250 g self raising flour
1 pinch of salt
125 g powdered sugar
1 egg
1 pinch of vanilla
250 g Peach jam
Work the cold butter into small pieces with the flour and salt using the tip of your fingers until you get a flour. Add sugar, vanilla and mix again, then add the egg
Total Cost € 6.00
Ingredients for 4 persons:
2 quails
50 g of diced bacon
6/7 sage leaves
500 gr meat broth
White wine
Extra virgin olive oil
Salt and Pepper
280 grams of spaghetti
Grated Parmesan cheese
Butter
Rinse well the quails and remove any remaining feather. Divide them into 5 pieces and then brown them.
very well on high heat in a pan in which you
Recipe cost € 25.00 max
Ingredients for 4 persons:
8 eviscerated quails
140 g diced bacon
8 leaves of sage
30 g of butter
Extra Virgin Olive Oil
Dry white wine
Salt and Pepper
Broth
As a side dish:
Radicchio Salad
150 g of lard
Salt and Pepper
Place some cubes of bacon, a sage leaf, a pinch of salt and a cube of butter inside each quail. Proceed
Total cost for 8 servings € 15.00
Ingredients for the short crust pastry
250 g flour 00
125 g of butter
65 g of cold water
5 g of salt
Ingredients for quiche:
500 g of broccoli fiolaro
1 clove of garlic
250 g mascarpone
80 ml of milk
3 eggs
50 g of grated Parmesan cheese
Salt and pepper
In addition:
150 g of lard
Prepare the crust: Put the
Ingredients for 4 stuffed + 3 neutral loaves:
250 g flour 00
200 g flour manitoba
150 g water
125 g milk
1 teaspoon sugar
15 g fresh yeast
30 g lard or butter
8 g salt
70 g black and green olives
For the stuffing:
200 g taleggio
Ham to taste
Dissolve the yeast in the water with a teaspoon of sugar, let it rest until you
250 g flour 00
250 g flour Manitoba
280 g water
15 g fresh yeast
45 g extra virgin olive oil
8 g salt
For the stuffing:
Pesto to taste
250 g soft cheese
100 g sliced coppa
100 g diced ham
For the topping:
½ red onion
Cherry tomatoes
extra virgin olive oil
cooking salt
Prepare the dough mixing all the ingredients together. When well blended divide it into
For the base:
100 g of butter
80 g of sugar
150 g flour 00
50 g of corn starch or potato starch
1 egg
1 pinch of salt
1 teaspoon baking soda
For the filling:
140 g of sugar
3 eggs at room temperature
20 g of flour
100 g of almonds
170 g butter, melted and cold
1 pinch of salt
In addition:
8-10 figs
Prepare the base: sift the
Ingredients for a mold of 18 cm:
FOR THE BASE
280 g self raising flour
1 pinch of salt
3 eggs
230 g brown sugar
100 g melted butter
1 and a half cups of milk
80 g cocoa
2 tablespoons hazelnut paste 100%
FOR THE GLAZE
100 g fresh cream
100 g chopped dark chocolate
2 tablespoons of dulce de leche (MOU)
Sift the flour with 30g cocoa
Ingredients for 4 persons:
1 medium cauliflower (about 600 gr)
1 fennel
2 small leeks
2 carrots
vegetable broth
1 cup milk
Salt and pepper
extra virgin olive oil
Sliced cereal bread
chives
Grated Parmesan cheese
Clean the leeks, eliminate the green part and slice them.
Sauté in a little olive oil and very little broth then add the sliced carrots, fennel, cleaned and cut into small pieces,