Tagliolini with asparagus and cuttlefish
Ingredients for 4 people 500 g fresh noodles; 400 g cleaned cuttlefish; 150 g asparagus; 4 medium red tomatoes; 60 g L’Equilibrato EVO Olive oil; 20 g white wine; 1 clove of garlic; Salt to taste Procedure: Clean and cut the cuttlefish into strips and fry them in a pan with the garlic and […]
Spaghettone with garlic, oil and anchovy sauce
Ingredients for 4 people 280 g spaghettoni 1 clove of garlic chopped parsley to taste 5/6 tbsp breadcrumbs Il Guastafeste EVO Oil to taste; Cima di Melfi Monovarietal EVO oil; 2 salted anchovies from Cetara; colatura di alici di Cetara; Procedure Put Il Guastafeste EVO Oil and breadcrumbs in a non-stick frying pan over […]
Spaghettone with cream of courgette flowers, prawns and speck
Ingredients for 4 people 280 g spaghettoni 600 g cleaned prawns 200 g pumpkin flowers 100 gr speck 1 garlic clove Picholine Monovarietal EVO Oil to taste Parsley to taste Procedure Clean the squash blossoms and set aside. In a frying pan, put plenty of Picholine Monovarietal EVO Oil, garlic and speck cut into […]
Lasagne with courgettes, salmon and pesto
Ingredients for 4 people 250 g thin sheets of lasagne straight from the oven 150 g smoked salmon; 200 g fresh mozzarella; 50/80 gr basil pesto béchamel sauce 2 medium courgettes Half a white onion grated Parmesan cheese to taste L’Equilibrato EVO Oil salt and pepper to taste Ingredients for the béchamel sauce 500 […]
Panzerotti stuffed with tomato and mozzarella
Ingredients for 4 people 750 g 00-type flour; 250 g semolina; 350 g lukewarm water; 50 g Il Gentiluomo EVO Olive oil; 80 g milk; 1 tablespoon salt; 1 teaspoon sugar; 1/4 cube of fresh yeast; Ingredients for the filling 1 kg chopped mozzarella 300 g tomato sauce; Salt to taste; Procedure Sift […]