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Prepare the vinaigrette by combining the mustard with a drop of balsamic vinegar, oil, basil and parsley previously passed in the blender, mixing everything well.
Wash the salad, the fennel and the peppers well. Cut the latter into thin slices. Peel the oranges and remove the white part, then cut them into cubes.
Clean the octopuses well, cut them into small pieces, wash them and dry them. Finely chop the garlic and parsley and fry them in a pan, then add the octopus.
Wash the peppers, cut them into 4 slices and remove the filaments and seeds. Cut the mozzarella into 16 thick slices. Wash and chop the parsley.
The night before, put the mussels and clams to drain in a bowl.
Wash the zucchini and cut it into julienne strips. Clean the zucchini flowers, then wash and dry them gently.
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...
Spread a puff pastry disc on a cutting board (without removing its baking paper) and cover it with a layer of prosciutto cotto.