When available and fresh, I often buy mussels in abundance, cook them and then freeze them in their cooking juices in portions so that I have the first 2 steps of the recipe always done in advance in my freezer.

Ingredients

500g of aubergine puree, drained and pat dry (about 1.5 kg raw)
250g of 00 flour
120g of grated Grana Padano
1 yolk
1 tbsp of dried oregano
Salt q.b.
FOR THE DRESSING
400g of cherry tomatoes
1 sprig of basil
2 garlic cloves, chopped
250g of stracciatella
Salt and pepper to taste
4 tbsp of extra virgin olive oil

Ingredients

300 gr white crabmeat
60 ml Prosecco DOC
4 tbsp of extra virgin olive oil
2 garlic cloves
20 gr butter
200 ml of white fish stock (or a stock done with crab shells/trimmings)
1 red chili
Mix fresh hearbs (parsley, basil, dill)
1 lemon
Salt and pepper to taste
FOR THE PASTA
4 eggs
400 gr 00 flour
Extra flour to dust

Ingredients

1 SMALL CAULIFLOWER
30 GR OF UNSALTED BUTTER
1 SMALL ONION
2 TBSP FLOUR 00
100 ML CREAM
50 GR OF GRATED GRANA PADANO PDO
1 SPRIG OF ROSEMARY
20 GR TOASTED HAZELNUTS
2 GARLIC CLOVES
2 TBSP EVO OIL
SALT AND PEPPER TO TASTE

A warm and delicate dish by Chef Danilo Cortellini.