It is a little culinary trial/study for me which gives satisfaction, taught me from my good friend Chef Maurizio Chirico from Venice: Squid ink coral (300 g of water, 8 g of squid ink, 30 g of flour, 100 g of extra virgin olive oil): 1.Prepare a bottle of water, cuttlefish ink (food color), flour and extra virgin olive oil 2. Mix and shake very well 3. Use non-stick pan that you would use for crepes with very high heat 4. Pour over the first part of your liquid, follow your coral with high heat until ‘the first network is formed, then turn off, turnREAD MORE

INGREDIENTS FOR 5 PEOPLE 2 slices of swordfish (approx 7.05 oz) 7.075 oz of monkfish a handful of capers and green olives, cut in halves 2 anchovies in oil 3 sweet peppers in strips 1 small red onion and 2 cloves of garlic to be fried in generous Sardinian extra virgin olive oil juice of 1 lemon 1/2 glass of marsala water to pleasure a generous handful of parsley some small tomatoes cut into slices without their seeds PROCEDURE cooking procedure is simple in a non stick pan for approx 15/18 minutes at moderate heat with all the above mentioned ingredients. 1) Cut the swordfish intoREAD MORE

I was inspired by the masterclass of Pastry Chef Francesco Favorito INGREDIENTS FOR APPROX 45 CHOUX PASTRY: 8.81 oz of water 5.29 oz of butter 0.17 oz of salt 5.29 oz of base mixture or 4.69 oz of rice starch + 3.53 oz of rice flour + 2.82 oz of potato starch 400 g of eggs Baking at 428° the first 15 min; then 347F the last 12 minutes 1) In a small saucepan join water, butter, flour, allow  to almost boil, always stirring;  then when it is detached from the wall of the pot it is ready to be put in standing mixer. 2)READ MORE

INGREDIENTS 2 large purple aubergines 4 medium mozzarella 3 cans of fresh tomatosauce parmesan cheese to taste basil and salt to taste 1) Peel and cut the aubergines into regular slices, then put them under a weight and drain them of their water by adding some salt. Rest for half an hour. 2) Meanwhile, prepare a good tomato sauce, with shallots or garlic and a pinch of sugar to add while cooking to remove the acidity of the tomato. 3) Cut the mozzarella into slices, grate enough Parmisan cheese. 4) After the aubergines have lost their water, prepare two dishes: 1 with home-made breadcrumbs, theREAD MORE

Inspired from this site I did my sun with spinach and ricotta cheese wet with Giovin Re from Michele Satta (Bolgheri-Tuscany). FOR THE DOUGH: flour  17.64 oz olive oil 0.02 gallon warm water 0.05 gallon salt, 2 little spoons FOR THE FILLING: Spinach (fresh or freezed) , 12.35 oz Fresh ricotta cheese, 12.35 oz 2 eggs Parmesan cheese, 7.05 oz salt and pepper PROCEDURE FOR THE FILLING: 1) Mix in a bowl: flour, olive oil, water and salt. Once it is well mixed , divide it up into 2 parts and spread it out, forming due circular layers. 2) Carefully mix spinaches, ricotta cheese, egg,READ MORE