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  • Taralli with extra virgin olive oil
    Ingredients and preparation

    Salt 30g
    Butter 80g
    Flour "0" type 1kg
    Extra virgin olive oil 250ml
    Dry white wine 300ml

    Knead a mixture of flour, wine, oil and salt until you obtain an elastic and consistent dough. Cover it with a cloth and place in a warm spot for 20 minutes. Fill a large saucepan with water, add one teaspoon of salt and bring it to a boil. Roll dough into short sticks about 1 cm thick and 8/10 cm long. Join ends pressing with a finger to seal them. Drop about 10 taralli into the boiling water and remove them with a riddled scoop when they float on water. Place them on a cloth, next to each other, letting them dry for a few minutes. Grease a baking sheet and lay taralli so that they cannot touch each other. Preheat oven to 200 °C and bake taralli for about 40 minutes. Season them if you want: in the knead add fennel seed, sesame, chilli pepper, oregano or dehydrated onion. For one kilo dough 5/6 grams’ aroma are enough.

  • Orecchiette with turnip greens
    Ingredients and preparation

    Turnip greens 1Kg
    Orecchiette 500g
    2 cloves of garlic
    Extra virgin olive oil
    3 anchovy fillets
    Black or chili pepper

    Wash the turnip greens, cut the biggest and hardest stems and keep the smallest and most tender ones. Cook the turnip greens in boiling salted water for about 10 minutes. After cooking, remove the turnip greens with a riddled scoop and keep the water on the flame for boiling pasta. The time of cooking of orecchiette depends on the freshness, follow the instructions on the package. In the meantime, in a pan sauté chopped anchovies, garlic (you can remove it later), pepper and olive oil for a few minutes. Then add the turnip greens. Drain the orecchiette and put them in the pan, cook everything together for a few minutes. Cook time: 30 minutes. Additional cook time for turnip greens: 10 minutes.

  • Fried mussels
    Ingredients and preparation

    Mussels 500g
    Flour 50g
    2 eggs
    Extra virgin olive oil
    Parsley
    Breadcrumbs
    Salt and pepper

    With a knife open the mussels, take the interior part out from the valves and throw away the shells, keep some for decorating the plate. Wash the interior part of the mussel with water and dry softly with a cloth. Put the mussels in a bowl with flour and then sift. In another bowl beat eggs and add salt, pepper and parsley; immerse floured mussels. In a dinner plate cover mussels with breadcrumbs. Fill a large pan with a lot of olive oil and heat on the flame. When it is hot fry the mussels until they are golden. Take them out from oil with a riddled scoop and dry on kitchen paper, put salt and eat them soon.

  • Fried artichokes
    Ingredients and preparation

    8 artichokes
    Flour
    3 eggs
    Extra virgin olive oil
    Half lemon
    Grated pecorino cheese
    Salt and pepper

    Clean artichokes, pull off the outermost leaves, cut the tops, pull off the hardest and most fibrous leaves. Take the hearts out and cut them in 4 pieces; with a knife remove the furry part at the centre of the hearts. Fill a bowl with water and some drops of lemon juice and immerse the artichokes until they turn black. In another bowl beat 2/3 eggs depending on the quantity of artichokes, add a little water and one pinch of salt and pepper. In a further bowl put the flour and the grated cheese (if you want); dry the artichokes and immerse them first in beaten eggs and then in the flour. In a large pan heat olive oil on the flame and fry artichokes for 5 minutes until they are golden. Dry on kitchen paper, put salt and eat them warm.