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Recipes: Antipasto | Primi Piatti | Secondi Piatti

Cappelletti ai porcini
Ingredients:
Cappelletti Pasta shapes, a slice of ham or prosciutto crudo thickly sliced, Fresh Cream, White Wine, garlic and finely chopped parsley, salt ad pepper.
Menu Ingredients:
Porcini al naturale (G91)
Method:
Marinade the Porcini Mushrooms in parsley and garlic. Cut the Proscuito into strips and fry briefly in butter and garlic. Add the Porcini Mushrooms and add the white wine while still on the heat. Thicken with the Fresh Cream, adding also salt and pepper. Add the pasta (which we have previously cooked). Before serving, add the parsley and freshly ground black pepper.

Gourmet Gnocchi
Ingredients:
Butter, a glass milk, Parmesan cheese.
Menu Ingredients:
salsa alle noci
crema ai formaggi
crema di funghi prataioli al profumo di tartufo
Method:
Melt the CREMA AI FORMAGGI with the milk and butter. Add the CREMA TARTUFATA and the SALSA NOCI. If needed, add a little more milk. Add the GNOCCHI and finish with the Parmesan Cheese.

Tagliatelle spaziale
Ingredients:
Egg Tagliatelle, Pancetta or Bacon, Chopped Tomatoes, Red Pepper, Parsley, Fresh Cream, Olive OIl.
Menu Ingredients:
Porcini al naturale (GH1)
Method:
Marinade the Porcini Mushrooms with the Garlic and Parsley. In another Frying Pan, fry the garlic and the Red Pepper in a little Oil. Add the Bacon and fry all together. Add the Porcini Mushrooms and leave on the heat to cook through. Add a little Cream and the Chopped Tomatoes. Add the Tagliatelle Pasta ( precooked ) Before serving, add the chopped Parsley.

Risotto ai gamberetti ed asparagi
Ingredients:
Gamberetti freschi o surgelati sgusciati, riso Arborio, brodo, 2 cipolle bianche tritate finemente, burro, olio d’oliva, vino bianco secco.
Menu Ingredients:
salsa di punte di asparagi
Method:
In a frying pan and fry the Prawns. Add a little oil, onion and fry. Add the rice, moisten with the wine and leave to absorb. Add the stock slowly, until the rice is cooked al dente, add the Salsa Punte di Asparagi. Complete the cooking by removing from the flame and add butter and serve.