Spaghettoni with squid ink
Ingredients for 4 people 300 g fresh cuttlefish; 280 g spaghetti; 15 g onion; 60 g L’Equilibrato EVO Olive oil; 2 tbsp tomato sauce; 50 g white wine; 2 bay leaves; Salt to taste; Procedure Clean the cuttlefish, collect the ink sacs, (you can ask your local fishmonger for help) and cut them into strips […]
Strascinate with ricotta forte sauce
Ingredients for 4 people 500 g fresh Strascinate STRASCINATE FRESCHE 500 gr tomato puree 4/5 tablespoons of Ricotta Forte (depending on the density you wish to obtain.) Onion to taste Monovarietal Coratina EVO Olive oil Salt Procedure In a saucepan, pour the Monovarietal Coratina EVO oil and brown the onion, finely chopped. Add the tomato […]
Lasagna with turnips and sausage
Ingredients for 4 people 250 g lasagna; 500 g béchamel sauce; 1.5 kg turnips; 700 gr sausage; 400 gr Fior di latte mozzarella; Parmesan cheese to taste; 3-4 cherry tomatoes; Salt to taste; L’Equilibrato EVO Olive Oil to taste. Procedure Wash and clean the turnips Boil the most tender leaves for about 10 minutes. Once […]
Paccheri with monkfish
Ingredients for 4 people: 320 g paccheri; 1 kg cleaned monkfish; 1 kg peeled tomatoes; L’Equilibrato EVO Olive Oil; White wine to taste 1 clove of garlic; Salt; Pepper; Parsley; Procedure: Fry the balanced monkfish pieces in plenty of L’Equilibrato EVO Olive Oil with a clove of garlic and keep aside. This mashing serves to […]
Trofiette with clams, aubergine cream and mint
Ingredients for 4 people 500 g fresh trofiette; 1 kg clams: 2 aubergines; A few sprigs of fresh mint; L’Equilibrato EVO Olive Oil; 1 clove of garlic; Chopped parsley; Salt; Pepper; White wine; Procedure: Cut the aubergines in half season with a drizzle of L’Equilibrato EVO Olive Oil, salt and pepper, cover with baking paper […]
Pumpkin Lasagna
Ingredients for 4 people: 250 g fresh lasagna; 250 g pumpkin; 50 g parmesan cheese; 2 courgettes; 100 g speck; 200 g robiola cheese; 1 clove of garlic; 1 glass of milk; L’Equilibrato EVO Olive Oil to taste; Salt to taste; Pepper to taste; Procedure: Cut the pumpkin and courgette into small cubes. In a […]
Paccheri with beans and prawns
Ingredients for 4 people: 300 g dried beans; 300 gr shelled prawns; 500 gr paccheri; 3/4 cherry tomatoes; 2 cloves of garlic; 50 g L’Equilibrato EVO Olive oil; 1 celery stalk; 1 bay leaf; Chopped parsley to taste; Salt to taste; Pepper to taste; Procedure: Leave the dried beans to soak overnight. The next day, […]
Stuffed tomatoes
Ingredients for 4 people: 8 large tomatoes; 1 fiordilatte-type mozzarella: 200 g tomato sauce; 50 g cooked ham; 100 g rice; grated Parmesan cheese to taste; 20 g onion; 30 g L’Equilibrato EVO Olive oil; Procedure: Boil the rice and set aside. Al dente cooking is recommended. Drain the tomatoes, keeping the inside aside. Pour […]
Fusilloni with speck, Savoy cabbage and smoked scamorza cheese
Ingredients for 4 people: 320 g of fusilloni; 350 g savoy cabbage 100 g speck cut into strips 4 large red tomatoes 1 garlic clove Monovarietal Coratina EVO Olive oil to taste Smoked scamorza cheese in flakes to taste Procedure: Clean and wash the Savoy cabbage and roughly chop it. In a pot, bring water […]
Scialatielli with baby broad beans and speck
Ingredients for 4 people 320 gr of scialatielli-type pasta 400 g shelled broad beans 200 g speck 1 garlic clove L’Equilibrato EVO Olive Oil to taste; Procedure Blanch and husk the broad beans. Fry the peels as soon as they are removed. Keep aside. In a pan, add a little L’Equilibrato EVO Olive Oil […]