OUR RECIPES  

AMATRICIANA


Ingredients (2 servings)

Olive oil 1 tablespoon
Pork's cheek 50 gr.
Tomato paste 250 gr.
Grated Pecorino 100 gr.
1 peperoncino

Deep fry the diced pork 's cheek in olive oil with a little peperoncino. When the pork's cheek get brown, add a little white wine. Add tomato paste and cook the sauce over a slow fire. When this is almost cooked, add the grated pecorino to the sauce. Meanwhile cook the spaghetti in a lot of salted water. Pour on the sauce and add the pecorino.


PASTA WITH POTATOS


Ingredients (2 servings)

Olive oil 2 tablespoons
1 onion
Pecorino Romano 100 gr.
Short pasta 200 gr.
salt
Pepper
Basil


Peel and dice the potatos .Cut the onion. Deep fry the onion in olive oil in a large saucepan; then add the diced potatos and after some minutes add water (about 700 cl.) and salt. Cover the saucepan and cook the potatos over a slow fire (about 20 minutes). Uncover the saucepan, add pasta and go on with the cooking . When pasta is cooked add grated pecorino, basil and pepper.


RICOTTA AND SPINACH PIE


Ingredients (8 servings)

2 thin layers of "pasta"
500 gr. Ricotta
350 gr. Spinaci
100 gr. Carrots
1 egg
butter
80 gr. Parmigiano
salt
Nut Meg


Cook the spinach in the water. Cut the carrots in little slices To the butter, in a pan add the carrots, the spinach, the salt and cook ,stirring for about 7 minutes. Grease a baking-pan of diameter long 25 cm and put on it a layer of pasta. Mix the ricotta with the vegetables, the salt, the parmigiano and the noce moscata and stuff the pasta. Cover with the other layer of pasta . Brush on the pasta with the egg and cook for about 45 minutes at 190.


PASTA WITH RICOTTA CACIOFIORE AND SOSAGES


Ingredients (2 servings)

200 gr. Pasta
1 tablespoon of olive oil
2 sausages
150 gr. Ricotta
30 gr caciofiore
salt


Peel and crumble the sausages. Deep fry the sausages in olive oil, add a little salt. Cut the caciofiore and make creamy the ricotta with a tablespoon. Cook the pasta in a lot of salted water. Dress the pasta with the sausage, the ricotta and the caciofiore.