Brown the meat over high heat in the oil. Add wine, salt and pepper, then the bay leaves,
Ingredients (4 people): 700 g of veal, 2 eggs, 1 celery, 1 clove of garlic, 200 g of tuna in oil, 3 anchovy fillets, 50 g of capers (plus those for the garnish ), ½ lemon, 400 ml of dry white wine, 2 bay leaves, extra virgin olive oil, white wine vinegar, salt, pepper.
Wash the zucchini and cut it into julienne strips. Clean the zucchini flowers, then wash and dry them gently.
Ingredients (4 people): 360 g of bucatini or spaghetti, 250 g of zucchini flowers, 1 zucchini, 2 eggs, 2 shallots, a dozen cherry tomatoes, 1 sachet of saffron, 50 g of grated parmesan or pecorino cheese, extra virgin olive oil olive, salt, pepper.
Wash the leek, remove the green part and cut it into julienne strips. Cook it in a pan for 5’ with butter, add flour and milk while stirring all the time. Cook a few more minutes. Add the finely chopped mushrooms, prawns and cook for 5 minutes more.
Ingredients (4 people): 1 pack of puff pastry, 300g of peeled shrimps, 100 g of champignon mushrooms chapels, 1 leek, chopped parsley, 2 dl of milk, 2 tablespoons of flour, 25 g of butter, salt, pepper, 1 cupcake tray.
Clean the meat of any excess fat and tie it all around with kitchen string. Grind the creole grains until a fine powder is obtained; pass over the meat until it is completely covered.
Ingredients (6 people): 2 kg of beef (sirloin or scannello), a few sprigs of rosemary, 4 cloves of garlic, salt, extra virgin olive oil, grain creole (mixture of black, white, green, pink pepper and allspice).
Wash the zucchini well, clean them and cut them into thick slices. Grill them on a hot plate, then season with chopped basil, lemon juice, salt and pepper. On the side, mix the cheese well with the chopped parsley and salt.
Ingredients (4 people): 400 g of zucchini, basil leaves, fresh parsley, a little oregano, fine salt, black pepper, 2 dl of extra virgin olive oil, 1 lemon, 4 red radishes, 4 single servings of goat cheese , 1 jar of black olives, 2 ripe tomatoes, a few red chicory leaves to garnish.
Cut the ends of the green beans, wash them and boil them in plenty of lightly salted water. When they are cooked, drain them with a slotted spoon and set them aside. Keep the cooking water: bring it to boil and cook the pasta al dente.
Ingredients (4 people): 320 g of short pasta, 500 g of green beans, 4 tablespoons of Parmesan cheese, a handful of basil leaves, a handful of parsley leaves, extra virgin olive oil, salt.
Boil the milk with sugar, 2 glasses of water, lemon zest and a pinch of salt. Pour the semolina gradually, mixing well. Cook for 20 minutes stirring continuously so no lumps will form. When is cooked, let it cool down a little.
Ingredients (6 people): 250 g of semolina, 200 g of sugar, 1 l of milk, 4 eggs, 100 g of butter (plus some to grease the tray), 30 g of candied citron, 50 g of raisins, zest of 1 lemon, 1 small glass of rum, salt; apple wedges and mint leaves to decorate.
Mix the starch with the yeast and add the salt and pepper. In another bowl, beat the corn seed oil with the egg and milk, then add it to the starch mixture. Keep stirring until the mixture becomes smooth.
Ingredients (4 people): 700 g of prawns, 1 cup of potato starch, 2 tablespoons of baking powder, 1 egg, 200 ml of milk, 2 tablespoons of corn seed oil, sunflower oil, salt and pepper.
Cook the beans in salted boiling water for about 15 minutes. Drain them, let them cool slightly and remove the skin.
Ingredients (for 4 people): 800 g of fresh fava beans, 250 g of carnaroli rice, 50 g of soft pecorino cheese, 2 cloves of garlic, 1 l of vegetable broth, 70 ml of dry white wine, mint leaves, oil extra virgin olive oil, salt.