Quickly roast salmon cut in pieces in a pan with some butter. Take pieces of salmon out of the pan and keep them warm. Remove excess fat out of the pan, add vodka and washed leek cut in pieces. Pour over with fish soup and slowly reduce fire. Add cream and remaining butter and mix with the beater until the sauce gets creamy. Boil noodles in boiled and salted water. Drain and mix with the sauce in a pan. Put the noodles on a plate and add pieces of salmon and decorate with lemon.
For 4 persons:
For decoration:
lemon slices
In a big pan, melt butter and roast onion for approximately 10 minutes. Add bacon and wait until the sauce adopts the taste. Then add raddichio, little salt, pepper, and pour over with wine. Boil tronchetti in boiled and salted water. Take them out of water when they swim to the surface. Mix tronchetti with sauce in the pan. Serve warm.
For 4 persons:
Put cut tomatos and a pinch of salt in a pot, cover, and cook over a medium fire for 5 minutes. Drain, then put tomatos together with onion, garlic, basil, some sugar, and oil into the sam pot. Cover, salt, and wait until it starts boiling over a medium fire. Reduce fire when it boils and cook until the sauce thickens (approximately 40 minutes). When the sauce is cooked, puree it with the stick mixer.
For 4 persons:
Wash mushrooms and cut them into pieces. Heat onion in a pan and add some salt. Roast in the covered pan over low fire for 20 minutes. Then add tomatos and cook half covered over medium fire for approximately 5 minutes until the sauce thickens. Add mushrooms and salt if necessary. Cook for another 15 minutes or until the mushrooms are cooked.
Boil fresh wide noodles in boiled and salted water. Then drain them and add mushroom sauce. The prepared wide noodels with mushrooms are served warm with minced parsely.
For 4 persons:
Heat onion in a pan with two tablespoons of olive oil. When the onion softens, remove the pan from fire and wait until it cools. Mix the cooled onion, 100 g of pistachio, garlic, sheep chees, and a tablespoon of olive oil in a mixer. Add salt. Boil gnocchi in boiled and salted water. When they swim to the surface, take them out of water and transfer to a soup bowl. Pour over with the sauce.
Sprinkle the platter with remaining minced pistachio.
For 4 persons:
Umijemo vrhove repe, jih prevremo in pustimo vodo, v kateri smo jih kuhali.
V ponvi prepražimo olje in česen. Ko česen porjavi, ga odstranimo iz ponve in dodamo inčune. Nato dodamo lističe repe in pustimo pražiti še 5 minut. V vodi, v kateri smo kuhali lističe repe, skuhamo orecchiette. Ko so kuhane, jih odcedimo in jih prelijemo z omako, ki smo jo pred tem pripravili. Pripravljeno jed posujemo s parmezanom in še toplo postrežemo.
For 6 persons:
Heat garlic, chilli, and sweet green pepper in a wide pan with oil. When the oil starts to sizzle, add tomatos, and steam until the mass thickens. Add salt and remove from fire. Boil gnocchi in boiled and salted water. When they swim to the surface, drain them, transfer to the pan with the sauce, and mix up. Sprinkle with parsley and serve with grated sheep cheese.
For 4 persons:
Sauté garlic and a chili pepper on oil. Add tomatoes and sauté over strong fire for 15 minutes. Cook Barone tronchetti in a lot of boiled and salted water. Take them out of water when they swim to the surface, drain them and put them into a soup bowl. Pour over the prepared sauce. Add arugula, celery, Parmesan cheese and parsley to enrich the flavour. Mix it all together and serve.
For 4 persons.
Preparation: 40 minutes.
Cooking time: 30 minutes.
Remove the skin from the sausages and cut them into pieces. Heat up some oil in a saucepan and crush the sausages into pieces while frying them.
Towards the end, add the buffalo cottage cheese, salt and pepper to taste, mix well and then add the cooked Tagliatelle as well as some of the water in which they were cooked. Thus, the flavours will mix well. Serve.
Ingredients for 2 persons:
Sauté onion, celery, carrot and parsley for 15 minutes in a pan with heated oil. Then add garlic, a bay leaf and duck pieces. During the process add wine. Salt, pepper and add peeled tomatoes from a can and thin it with a little water. Cover the pan and cook for about 1 hour over a middle fire. Mix during cooking. Then take pieces of duck out of the pan, remove the bones and chop into larger pieces. Put the duck pieces in the pan with other ingredients again and cook for another 15 minutes.
Cook Barone gnocchi in a lot of boiled and salted water. Take them out of water when they swim to the surface, drain them, put them into a soup bowl and pour over the prepared duck sauce. Sprinkle with Parmesan cheese and serve.
Ingredients for 4-6 persons.
Preparation :1h.
Cooking time:1h and 30 minutes.
In a large saucepan, melt some butter. Cook tronchetti in salted boiling water, and when they float to the surface strain and pour them into the pan. Add the pistachios and grated smoked ricotta (for grating, use a grater with large holes).
If necessary, add some salt and mix so the flavours blend together. Serve.
Ingredients for 2 persons:
Cook pieces of asparagus in boiled water that they soften. Heat oil in the pan and sauté garlic and tomatoes for about 15 minutes. Salt and pepper. Mix yolks with sheep cheese and pepper in a bowl. Cook pasta in salted boiled water, drain and mix with eggs and cheese. Add asparagus, tomato sauce and serve.
For 4 persons.
Preparation: 20 minutes.
Cooking time: 20 minutes.
Boil salted water in a deep pan. Add arugula and after 5 minutes pasta. Heat oil and garlic in another pan. When strozzapreti are cooked al dente, drain them together with arugula. Then put them in the pan with oil and garlic and mix for a minute, add a tablespoon of water and cook for a little while. Put away from the fire, add Parmesan cheese and tomato sauce. Mix again and serve.
For 4 persons.
Preparation: 15 minutes.
Cooking time: 30 minutes.
Pour a little oil in a saucepan; add olives and chopped tomatoes. Fry for a few minutes and then add the capers, which have been previously well rinsed under running water.
Then add spaghetti, crushed feta cheese and some oregano to the saucepan and mix them so the flavours blend together well. Serve.
Ingredients for 2 persons:
First prepare the sauce, as the pasta cooks in just one minute.
Peel the potatoes; cut them into slices and then into small cubes (the smaller they are, the faster they will cook). Soak the potato cubes for half an hour in a pot with a little cold water to remove some of the starch. Then dry them well and place in a pan with a few drops of extra virgin olive oil.
Add chopped sausage and tomato concentrate, previously dissolved in hot water, to the potatoes. Mix well and add the appropriate amount of hot water so the sauce becomes dark and thick.
Salt and pepper to taste. Then cook the pasta. When it floats to the surface, drain and sauté in a pan with the sauce. Serve (I did not use parmesan because the sauce itself is very tasty).
Bon appetite!
For 2 persons:
