Ingredients for 4 people

600 g fresh garganelli pasta
300 g courgettes
100 g slice Prosciutto di San Daniele
40g onion
Garlic, sweet paprika, parsley, grated Parmesan, vegetable bouillon, extra virgin olive oil and salt

Preparation
Bring a saucepan of salted water to the boil, which you will use to cook your garganelli. Pour 4 tablespoons of oil into a large frying pan, and add the finely chopped clove of garlic and onion. Add the courgettes and cubed Prosciutto di San Daniele, a generous pinch of paprika, salt and 2 ladles of vegetable bouillon. Cook gently over a moderate heat and, in the meantime, boil the garganelli until they are al dente. 
Transfer them to the frying pan containing the courgettes and increase the temperature so they are sautéed to taste.
Cover with a handful of chopped parsley and top with a generous helping of Grana Padano.

Ingredients for 4 people

120 g ground pork 
120 g minced beef 
50 g carrots 
50 g onions 
50 g Celery 
6 cl of olive oil 
1 dl tomato paste 
75 g of dry red wine 
salt and pepper to taste 
water (about 2 dl) to taste 
65 g butter 
50 g flour 
75 cl milk 
salt to taste 
nutmeg 
12 lasagna sheets of 
30 g butter 
80 g grated Parmigiano Reggiano
Preparation 120 minutes for the preparation + 30 minutes cooking
Place on a medium-intensity fire a frying pan with oil and, as it becomes hot, add the onion, carrot and celery finely chopped.

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When the onion is golden, add the ground meat and cook over high heat until they take color, then add the red wine, salt, pepper and just the wine has evaporated completely, lower the heat and add the tomato paste and the water.

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Let cook on low heat for 40 minutes, adding a few tablespoons of hot water during cooking if the sauce becomes too dry.

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Separately, prepare a white sauce. Melt the butter in a saucepan, stir in the flour and cook over low heat for 1 minute, stirring with a whisk. Add the milk and bring to a boil flush stirring constantly. Add salt to taste and flavor with a sprinkling of nutmeg. Continue cooking for a few minutes, until the sauce thickens.

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Clean the spinach and boil in salted boiling water for 2-3 minutes, drain and squeeze with a towel to remove excess water and then chop finely with a knife or with the mixer.

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In a buttered baking dish arrange a layer of meat sauce and grated Parmesan, then above it, side by side a number of squares of dough sufficient to entirely cover the bottom of the pan.

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Cover the dough with a layer of bechamel sauce and then with a layer of meat sauce and grated Parmigiano repeating the operation, continuing to alternate a layer of pasta and a sauce, until all the ingredients.

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Finish with a layer of pasta that you cover with another layer of sauce sprinkled with chopped butter. Bake in preheated oven at 180 degrees for 30 minutes or until golden brown surface of the lasagne.

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When they are ready to pull the lasagna out of the oven, let rest for 15-20 minutes and serve.
 

 Vicenzi Tiramisu

 

Serves 4

1 endive
6 onions
2 tbs. of extra virgin olive oil
20 g of dried and soaked porcini mushrooms
300 g of pre-cooked chickpeas
salt
freshly ground black pepper
½ tbs. of Mutti Triple Concentrate Tomato

• Cut the endive starting with the stem, julienne the white part of the onions and dice the dried mushrooms, which were previously soaked in warm water.

• In a small sauce pan, sauté the onions and mushrooms in a bit of oil without browning them. Add the endive and 3 scoops of water.

• Mix and add a half tbs. of Mutti Triple Concentrate Tomatoes.

• Let cook for about 15 minutes over an open flame, adding the chickpeas
  and salt and pepper.

• Let cook for another 5 minutes. Pour the soup into clear glasses or small bowls to serve.

Ingredients serves 2:

2 medium size Boletus edulis mushrooms 
4 tablespoons Redoro extra virgin olive oil
2 tablespoons dried chives
2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried one)
1 teaspoon dried bay leaf
100 ml - Tavernello white dry wine
700 ml - Star vegetable stock
200 g - Riso Scotti Arborio Rice
Parmesan, if you like

Clean the mushrooms removing any lumps of earth and other impurities with the tip of a knife blade. Brush off grit and dirt with a toothbrush. Do not rinse them with running water; you could loose their delicate taste! Moisten some absorbent kitchen paper and clean them accurately. Slide them lengthways.
Put them in a saucepan with olive oil, herbs and some water. Simmer over a low flame until the water is well reduced.
Meanwhile prepare the vegetable stock and keep it over a weak flame so that it is not cold when the moment comes for its addition.
Add rice and cook for 3-4 minutes until it looks milky. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Shortly before the end of cooking time, whip in grated Parmesan, if you like.
Serve after 5 minutes.

 

FUSILLI AMATRICIANA

Ingredients
1/2 chopped onion 
150gr. Montorsi diced pancetta
2 tablespoons Le Fratte Olive oil 
400g. Cirio Polpa tomatoes
5 tablespoons Parmigiano Reggiano cheese 
salt and pepper
350gr. Tarall'oro fusilli

PREPARATION

Fry the chopped onion in oil, chilli and bacon. Season with salt and pepper. Chop the tomatoes and add them and cook for 30 minutes on low heat. Cook the pasta in abundant salted water, drain in a colander and dress with the tomato sauce and parmesan reggiano.