Fusilloni con estratto di friariello, tartare di gambero rosso e bufala
Per preparare i Fusilloni ai 4 pomodori, come prima cosa, mettere a bollire l'acqua in cui caleremo i Fusilloni e, contemporaneamente, far dorare in padella uno spicchio d'aglio in olio Evo.
Paccheri con tonno rosso e alici di Cetara
Per preparare i Fusilloni ai 4 pomodori, come prima cosa, mettere a bollire l'acqua in cui caleremo i Fusilloni e, contemporaneamente, far dorare in padella uno spicchio d'aglio in olio Evo.
Tubettoni tartares e corallo
Per preparare i Fusilloni ai 4 pomodori, come prima cosa, mettere a bollire l'acqua in cui caleremo i Fusilloni e, contemporaneamente, far dorare in padella uno spicchio d'aglio in olio Evo.
Fusilloni all’Ortolana
Per preparare i Fusilloni ai 4 pomodori, come prima cosa, mettere a bollire l'acqua in cui caleremo i Fusilloni e, contemporaneamente, far dorare in padella uno spicchio d'aglio in olio Evo.
Fusilloni with 4 Tomatoes
To prepare Fusilloni with 4 tomatoes, first, boil the water in which we will lower the Fusilloni and, at the same time, brown a clove of garlic in Evo oil in a pan.
Rigatoni with butter and anchovies
Soak the salted anchovies in slightly warm water to remove the outer salt and remove the central bone. In a frying pan, fry the extra virgin olive oil with a little garlic. Once the garlic has browned, add a ladleful of water and reduce by half to a light emulsion...
Mezzanelli alla Genovese
First prepare the brown stock by making a mirepoix (coarse chopped vegetables) of carrot, celery, onion and the clove of garlic. In a saucepan, brown the vegetable mirepoix with extra virgin olive oil, rosemary, sage, bay leaf and tomato puree...
Penne Rigate with basil sauce, eggplants, fiordilatte, and Sorrento tomato
In a saucepan filled with boiling, previously salted water, blanch the basil for about ten seconds, drain quickly and cool with water and ice. This will serve to stop the basil's green colour from cooking and oxidising...
Paccheri with ragù napoletano
As a first step, boil the pork rind in boiling water for about 30 minutes, drain it and cut it while still hot into very small pieces of about one millimetre. You dry it in an oven at a temperature of 60 degrees for about three to four hours...
Casarecce with lampuga in oil cooking, tomato, olives and capers
Cut the red Datterini in half. Fry the garlic and oil in a pan and remove the garlic when it is golden brown. Allow the oil to cool, add 5-6 basil leaves and two julienne-cut friggitelli...
