10'
15'
**
Cook the shellfish for a few minutes in a pan with oil and a crushed clove of garlic. Chop the remaining garlic with the chili, brown it with a little oil,
(4 people): 320 g of mezze maniche pasta, 500 g of shelled mussels, 200 g of shelled clams, 200 g of peeled tomatoes, 2 cloves of garlic, 1 chili pepper, 1 bunch of parsley, Panizzi organic extra virgin olive oil, salt.
**
15'
90'
*
Mix in a food processor the broad beans with a clove of garlic, the cheese and a little oil. Sprinkle a pan with oil, add the remaining garlic clove, sage and rosemary.
(4 people): 1 leg of lamb of about 1 kg, 200 g of broad beans, 100 g of grated Parmesan cheese, 4 sage leaves, 2 cloves of garlic, 1 sprig of rosemary, Panizzi extra virgin olive oil, salt and pepper to taste.
**
30'
30'
*
Beat the egg whites until stiff, then add the baking soda and sugar, finally add the almonds. Grease a baking sheet covered with parchment paper,
(8 people): 4 egg whites, 250 g of sugar, 300 g of sliced almonds, 1 pinch of baking soda, butter to taste.
*
20'
25'
*
Remove the outer leaves from the fennel and cut the inner part into slices. Pass them under running water, rinse and dry.
(4 people): 350 g of rice, 250 g of baby fennel, 60 g of butter, 1 onion, 1 litre of broth, salt, grated Parmesan.
*
10'
1h 30'
*
Cut the meat into cubes, add salt and pepper. Chop the onion, put it in a saucepan with the garlic and butter and let it brown.
(4 people): 800 g of veal shoulder, 50 g of butter, 1 onion, 1 clove of garlic, 1 tablespoon of flour, 1 tablespoon of sweet paprika, 1 tablespoon of tomato paste, 1 lemon, 1 glass of liquid cream, meat broth, 1 bunch of parsley, 1 bunch of bay leaves, 1 bunch of thyme, salt, pepper.
*
15'
10'
**
Clean the asparagus and boil them for about 10 minutes. Meanwhile, cut the fresh salmon into thin slices.
(4 people): 250 g of egg noodles, 100 g of fresh salmon, 500 g of asparagus, 40 g of butter, 1 shallot, 1 sprig of fresh dill, 50 g of fresh ricotta, salt.
**
12 h
15'
*
Let the clams drain in salted water for at least one night.
Heat the oil in an earthenware pan and sauté the chopped onions,
(6 people): 2 kg of clams, Panizzi organic extra virgin olive oil, 2 onions, a bunch of chives, black peppercorns.
**
15'
30'
**
Put the fillets in a baking dish with a little oil, sprinke them with curry and salt, then bake them at 200 °C. Bake for 30', turning them over occasionally.
(4 people): 2 pork fillets (about 900 g), 1 ripe mango, 1 chopped onion, 1/2 teaspoon of turmeric powder, lemon juice, 1 tablespoon of grated ginger, 1 tablespoon of chopped red pepper, 3 tablespoons of curry powder, 2 tablespoons of chopped coriander (or parsley), Panizzi organic extra virgin olive oil, salt, pepper.
**
30'
5'
**
Bring the water to boil for the gnocchi. Meanwhile prepare the cheese baskets: in a hot non-stick pan, pour a couple of tablespoons of seasoned Montasio,
(6 people): 1.2 kg of ready-made gnocchi, ½ liter of whole milk, 30 g of flour, 30 g of butter, 300 g of fresh Montasio cheese, a pinch of salt. For the baskets: 250 g of grated aged Montasio.
*
30'
10'
*
Clean the artichokes, then cut them into slices and soak them in water and lemon juice.
(4 people): 4 artichokes, 2 eggs, flour, 1 tablespoon of grated parmesan, 1 tablespoon of grated pecorino, 1 lemon, salt, pepper, peanut oil.
*
20' (+ 30')
15'
*
Cut the bread into cubes and place it in a bowl with the speck. Fry the onion in oil and blend the eggs with the milk: pour everything on the bread,
(4 people): 300 g of old bread, 100 g of diced speck, ½ chopped onion, Panizzi organic extra virgin olive oil, 2 eggs, 4 dl of milk (approximately), 2 tablespoons of flour, 2 tablespoons of chopped parsley, salt, broth (vegetable or meat), grated parmesan, freshly chopped chives.
*
25' (+1 h)
10'
*
Prepare the batter by mixing the flour with the egg yolk, beer, a pinch of salt and a teaspoon of sugar. Add the melted butter and 5 tablespoons of water.
(6 people): 1 ripe pineapple, 90 g of flour, 1 egg, 30 g of butter, 6 tablespoons of beer, sugar, salt, peanut oil, cinnamon.
*
15'
10-12'
*
Mettete a cuocere la pasta in abbondante acqua salata. Nel frattempo spremete un’arancia e tagliate a julienne metà della buccia.
(4 people): 400 g of spaghetti, 8 anchovy fillets, 40 g of grated bread, 3 blood oranges, Panizzi organic extra virgin olive oil, a few mint leaves.
*
45'
50'
**
Clean the artichokes, cut them and stew them with oil, lemon juice and a crushed clove of garlic, adding salt and a little hot water if necessary,
(4 people): 600 g of veal (cut in the middle by the butcher), 12 artichokes, 1 lemon, 4 egg yolks, grated Parmesan, 150 g of leek, 150 g of spring onions, thyme, parsley, 1 clove of garlic, Vernaccia Panizzi, oil, salt and pepper.
**
15' (plus soaking time)
1 h
*
Soak the legumes overnight. Then boil them for about 40 'and blend them into a velvety cream. Boil the spelled (follow the directions on the package).
(6 people): 300 g of mixed legumes (chickpeas, lentils, broad beans, beans), 150 g of spelt, 200 g of bacon cut into cubes, 2 cubes for vegetable broth, fresh aromatic herbs (thyme, marjoram, chives), 1 carrot, ½ onion, ½ stick of celery, 2 cloves of garlic, salt, organic Panizzi extra virgin olive oil, black pepper.
*
