Ingredients
5 medium squid (peeled and gutted)
About 350 gr of breadcrumbs
5 tbsp EVO oil
30 gr grated Grana Padano
1 bunch of parsley
1 small bunch of mint
1 small bunch of basil
1 small bunch of rosemary
1 lemon
2 garlic cloves
3 green courgettes
FOR THE FILLING
350 gr of clean squid
1 egg
1 tbsp EVO oil
1 tbsp of chopped parsley
2 tbsp of toasted breadcrumbs
25 gr of grated Grana Padano cheese
The zest of half a lemon
Salt and pepper to taste
Ingredients
320 g Carnaroli or Vialone Nano rice
400 g Radicchio Rosso di Treviso
1 shallot
vegetable stock as needed
100 g grated grana Padano DOP
1 glass of red wine
extra virgin olive oil or a knob of butter
salt and pepper
Ingredients
300 g monkfish
400 g mussels
300 g clams
200 g grouper
8 red prawns
8 green crabs
100 g cuttlefish
200 g gurnard or redfish
2 green courgettes
3 potatoes
1 sprig of basil and 1 of parsley
1 lemon and 1 chili pepper
1 dried tomato
extra virgin oil as needed
300 g San Marzano red tomatoes
160 g bulgur or cous cous
Ingredients
20g green asparagus
80g finely chopped onion
2 tablespoons of extra virgin olive oil
280g Carnaroli rice
200ml Prosecco DOC
1 litre vegetable or chicken stock
40g grated Grana
30g butte
salt and pepper to taste
a little pea shoots to garnish
Ingredients
250 ml of Prosecco DOC Brut
280 g of Carnaroli rice
10 g of grated Grana Padano cheese
30 g of onion (finely chopped)
30 g of unsalted butter
100 g of grated Pecorino Cheese
1.5 litres of vegetable stock
1 tbsp of extra virgin olive oil
1 garlic cloves
1 large lemon
1 small bunch of thyme
Salt and pepper (to taste)
Ingredients/h3>
15 cl Prosecco DOC Brut
12 rock oysters
2 fillets of smoked mackerel
280 g of Carnaroli rice
10 g of grated Grana Padano cheese
30 g of onion (finely chopped)
10 g of unsalted butter
1 litres of fish stock
3 tbsp of extra virgin olive oil
1 large lemon
1 small bunch of lemon balm
Salt and pepper (to taste)
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
150 ml of Prosecco DOC Rosé
400 gr of frozen red shrimps
1 pomegranate
300 gr of Carnaroli rice
10 gr of grated Grana Padano
30 gr of onion (finely chopped)
1 litre of prawns stock (made with the prawns heads)
Vegetables trimmings for the stock (onion, carrot, celery and more)
3 tbsp of extra virgin olive oil
Half lemon, zest
1 sprig of basil
Salt and pepper (to taste)
