first dishes

Preparation: Mix the ricotta with the butter, three whole eggs, the parmesan, a little nutmeg, a tablespoon of chopped parsley, the breadcrumbs and as little flour as possible to prevent the gnocchi from melting during cooking. Shape into balls the size of a teaspoon (round gnocchi), cook them in lightly salted water [...]

Preparation: Wash, cut into pieces and boil the vegetables in abundant salted water. After 5 minutes in the same pot, also cook the pizzoccheri for about 10/12 minutes (leave them a little al dente). Meanwhile, cut the soft cheese into cubes and melt the butter with a few tablespoons of oil, flavoring it with sage and [...]

Preparation: Soak (for about three hours) the stale bread cut into cubes in warm milk; add the spinach or other vegetables, previously boiled and chopped in a little lightly salted water, after having tossed them in butter and seasoned with salt, pepper and nutmeg. Add the finely chopped onion browned in oil, the [...]

Preparation: Rinse the dried mushrooms and let them soften in water for at least a couple of hours. Melt the butter and oil in a saucepan and, when hot, add the chopped onion and the drained and chopped mushrooms. Leave to brown for a few minutes, then pour in the rice, stirring thoroughly for a few moments so that it absorbs the sauce. [...]

Preparation: Soak the chestnuts in cold water until completely rehydrated, cook them in a pot in plenty of salted water flavored with wild fennel. Brown the thinly sliced ​​onion in extra virgin olive oil and season with salt and pepper, then add the rice and toast it before starting cooking, gradually adding [...]

Preparation: Cut the bread into cubes. Finely chop the leek, chives and parsley. Combine the flour with the bread and add the milk. Take the shallots, cut them into cubes and brown them in the oil together with the leek. Combine these to the dough and add the chives and parsley. Combine the eggs and form a homogeneous mixture. Let it rest [...]

Recipe by starred Chef Fabio Cucchelli (Ristorante La Siriola) for the "Chef's Cup SudTirol" competition: fresh pasta ravioli with ricotta and egg yolk, parmesan sauce and black truffle. Filling preparation: Mix the ricotta with the spinach, add 30 g Parmesan cheese, salt, pepper, nutmeg and mix well. For the sauce Make a roux with [...]

Preparation: Work the buckwheat and wheat flour in a bowl, add salt, pepper and enough water to obtain a soft batter that you will leave to rest for about half an hour. After half an hour, add some diced cheese to the mixture and, taking it from time to time with a spoon kept moist, fry the pancakes in a [...]

Preparation: Prepare the fondue: remove the fontina crust and cut it into cubes; put the freshly cut cheese in a pan with crushed garlic and cover with milk, put everything in a cool (not cold) place for a couple of hours. After 2 hours, put the contents of the pan in a pot [...]

Preparation: The Meuse is a typically mountain soup that boasts many variations. In the past it was prepared on the occasion of the holidays and was placed in the center of the table leaving each diner the burden of serving themselves. Mix the flours and dissolve them in milk diluted with 1/3 of water, add salt and cook very slowly for at least 40 minutes [...]