Go to Top


Vitello Tonnato

One piece of veal (topside-cut), weighing 700-800 g. 150 g tuna fish in oil, 250 g mayonnaise 20 or 30 small pickled capers 1 litre white wine, 1 lemon 1 onion 2 cloves of garlic 1 rib of celery 1 carrot 1 bay leaf 1 small bunch of parsley salt and pepper For the veal, …
Read More

Bagna Cauda

300 g extra virgin olive oil 150 g salted herrings 50 g butter Cloves of garlic6 or 7 different types of raw mixed vegetables: cardoons, peppers, cabbage, turnips, boiled potatoes, carrots, celery, etc. as needed. Clean the herrings and remove their fishbone. Cut the cloves of garlic thin (alternatively you may chop them up into …
Read More

Vol-au-vents with mushrooms

100 g fresh porcini mushrooms 250 ml milk 1 rounded dessert spoon of floor 1 clove of garlic Olive oil 20 g butter Parsley, as needed Salt and pepper, as needed Clean the mushrooms and slice them thinly. Make a sauté with the squeezed garlic and a pinch of triturated parsley. Add the mushrooms and …
Read More

Barolo braised beef

Chop up parsley, sage, tender rosemary and garlic together; then put them all in a bowl. Season with some salt and pepper, a pinch of nutmeg and stir well. Make holes in the meat, and insert small pieces of lard in them. Heat up a casserole with a spoonful of oil, a little piece of …
Read More

Rice with peas and basil

Ingredients 320 g rice 200 g peas 50 g basil 150 g butter Half an onion 500 ml vegetable stock 50 g Grana Padano cheese Salt Pepper Extra virgin olive oil Preparation In a casserole dish, brown the half onion in the extra virgin olive oil, then add the peas, soak with some soup and …
Read More

Asparagus soufflé

Ingredients 800 g points of asparaguses 2 eggs 1 small onion 100 ml cream One tuft of parsley 60 g butter Salt, Pepper Procedure Wash the asparaguses and boil them in salted water for 5 minutes; drain them and put them apart. Chop the onion into small pieces and fry it slowly in the butter; …
Read More