Recipes

HANDMADE SPAGHETTI WITH GARLIC SAUCE


Recipe for 4 persons

Ingredients:

500 g flower
2 spoonfuls of extra-virgin olive oil
Water
Salt


Instructions:


Place flour on a wooden work surface, forming a well in the centre, then add oil, eggs, a pinch of salt and the necessary tepid water.
Mix the ingredients, knead the dough energetically until it is perfectly smooth.
Then brush the dough with olive oil, so it doesn’t dry out, and leave it to rest for at least 20 minutes.
Roll out the dough with a rolling pin to a thickness of 1/2 centimeter.
Cut the dough into ½ centimeter wide strips and start rolling them with the palm of your hand stretching them to form uneven spaghetti.
Make sure they are neither too thin nor too thick, otherwise, when cooked, they will be too doughy.
When ready, one by one, place them on a surface sprinkled with cornmeal so they do not dry out; then, after having brushed off the cornmeal, cook  in boiling water for 4/5 minutes.
In a casserole heat extra-virgin olive oil, add garlic cloves and chili pepper and finally peeled and seeded tomatoes.
Cook for 15/20 minutes. Sauté the pici in the pan with the sauce.


HANDMADE SPAGHETTI WITH BREAD CRUMBS


Ingredients:
Tuscan stale bread
Red pepper
Extra-virgin olive oil
Garlic
Salt


Instructions:

Place flour on a wooden work surface, forming a well in the centre, then add the oil, eggs, a pinch of salt and the necessary tepid water.
Mix the ingredients, knead the dough energetically until it is perfectly smooth.
Brush the dough with olive oil, so it doesn’t dry out, and leave it to rest for at least 20 minutes.
Roll out the dough with a rolling pin to a thickness of 1/2 centimeter.
Cut the dough into ½ centimeter wide strips and start rolling them with the palm of your hand, stretching them to form uneven spaghetti.
Make sure they are neither too thin nor too thick, otherwise, when cooked, they will be too doughy.
When ready, one by one, place them on a surface sprinkled with cornmeal so they do not dry out; then, after having brushed off the cornmeal, cook  in boiling water for 4/5 minutes.
Carefully crumble the stale bread, eliminating the larger pieces. Sauté the garlic and chili pepper in olive oil,  add the bread crumbs and let them brown, then cook the pici, drain them and sauté them in the pan.



SPINACH AND RICOTTA GNUDI


Ingredients:
600 g  fresh spinach
500 g sheep ricotta, left to drain for an hour
50 g grated parmesan
3 eggs
Pinch of grated nutmeg
salt
flower


Instructions:

"http://www.mondocibo.it/spinaci-pulizia-e-cottura" \or "How to clean and cook spinach" Clean and boil the spinach, let it cool down and squeeze out the water then  "http://www.mondocibo.it/tritare" \or "Chop" chop it finely with a knife. Put the spinach into a bowl and add the sifted ricotta, nutmeg, salt and parmesan. Add 3 beaten eggs and mix.
Sprinkle a cloth with flower and put a good amount of flower on a plate. From the dough form small 2-3 centimeter balls and roll them in the plate with the flower, then place them on the cloth.
Just before eating cook the gnudi in boiling salted water and, with a slotted spoon,  drain them as soon as they come to the surface  "http://www.mondocibo.it/mestoli" \or "Mestoli". Spoon into plates and serve at once.



FETTUCCINE WITH RAGU' SAUCE

Ingredients:


For the fettuccine:

600 grams of flower
6 eggs


For the ragù meat sauce:
Veal and pork mince
oil
wine
parsley
onion
tomato sauce
celery
salt

 

Instructions:


To make fettuccine: pour the flower into mound and make a well in the middle. Pour the eggs into the well, add a pinch of salt. Knead the dough with your hands until it is completely smooth. Flatten the dough with a rolling pin using a little flower to keep it from sticking. Once you have rolled out the sheet cut it into ½ centimeter strips.

To make ragù: sauté the finely chopped onion, celery, parsley into a pan with olive oil. Add the mince: when it has browned add a little wine and let it reduce, then add the tomato sauce. Savour with salt and pepper and leave it to cook on a medium flame for a long time (2 hours). Cook the fettuccine in boiling water. When they come to surface drain them and sauce them with the ragù.

 

PORK FILLET WITH HERBS


Ingredients for 4 persons:
600 g pork fillet
50 g aromatic herbs
50 g lard
Extra-virgin olive oil
salt
pepper


Instructions:

Trim fillet of all fat.
Chop the herbs finely, and smother the fillet with the herb paste and lard, leave to rest for 12 hours. In a pan heat up the oil; put the filet in the pan and cook for 20 minutes, turning it often and making careful that the oil doesn’t overheat.
When cooked take out of the pan and leave to rest for a few minutes. Slice up the fillet.

 

TURKEY ROLL


Ingredients:
600 g turkey breast
300 g veal 
60 g boiled spinach
60 g cream
3 eggs
extra-virgin olive oil
salt
pepper


Instructions:

Trim the veal of all fat and mince it with the cream, salt and pepper in order to obtain a smooth stuffing. Prepare a thin omelette with the eggs, spinach, salt and pepper. Mallet the turkey breast  to have a thin sheet, sprinkle it with salt and pepper and spread the stuffing over the open breast, then cover it with the omelette, roll it up and tie with string. Put it into an oiled oven dish, brush it with oil and put into the oven at 200°C for about 50 minutes, remembering to turn it over and moisten it with gravy. It is excellent also cold.

 

FENNEL FLAN

 

Ingredients:
1500 g fennel
50 g grated parmesan
3 eggs
1 cup of béchamel sauce
nutmeg
salt


Instructions:

Clean the fennels, cook them till they are two thirds done in salted water and puree them.
Strain the fennels from the water in a pan, put them in a bowl with the other ingredients and mix well. 
Butter an oven dish, sprinkle the bottom with bread crumbs and pour in the mixture. Cook at 200°C for 40 minutes.

 

LEMON MOUSSE


Ingredients:
3 eggs
3 lemons
80 g of sugar
6 g of gelatine
200 ml of fresh cream


Instructions:

Separate the egg white from the yolk, whisk the yolks with sugar until you have a smooth mixture.  Squeeze and filter the juice of two lemons and pour it into a saucepan adding the gelatine sheets and leave to rest for 5 minutes. Put the saucepan on a low fire and mix well without letting it boil. Leave it to cool down, then add the egg mixture.
In two separate bowls whip the cream and egg whites, then fold the cream and egg whites into the egg mixture.
Spoon the mousse into dessert glasses and chill in the fridge for 2 hours before serving.

 

LIST OF DISHES

 

STARTERS:

Selection of bruschetta
Trilogy of Tuscan crostini
Bread and fire
Panzanella (Italian bread salad)
Bell pepper Bavarian cream
Bresaola (dried beef) flowers
Rustic pastry buns

FIRST COURSES:

Pappardelle with duck ragù
Potato dumplings with saffron and chianina beef ragù
Potato and truffle cappellacci  (stuffed pasta squares) with mascarpone and poppy seeds
Paccheri with Mediterranean ragù
Ricotta cheese ravioli with Pachino tomatoes and basil

SECOND COURSES:

Leg of lamb with mint
Duck cooked old style
Pork carrè marinated in Vernaccia
Veal shank with prosecco wine
Grilled beef tagliata with rosemary

SIDE DISHES

Artichoke flan with sheep cheese fondue
Green bean salad with fresh mint
Beans “all’uccelletto”
Mushrooms “alla senese”
Potato wedges with rosemary

DESSERT

Tiramisù with bacio chocolate
Torta della nonna (grandmother’s cake)
Chocolate mousse with cinnamon and red pepper
Panna cotta with saffron and dark chocolate centre
Cantucci almond biscuits and vin santo

Ottaviani Doriana, via Domenico Bandini, 3 - 53047 Sarteano - SIENA
p.i. 01294530520