Lasagne with mortadella ham and pistachios pesto

• 20 minutes to prepare • 30 minutes to cook • Serves 8

 

Pasta al forno ( baked pasta)

• 30 minutes to prepare • 90 minutes to cook • Serves 4

 

Chestnut risotto with thyme and robiola cheese

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

New York bagels

• 1 hour and 40 minutes to prepare • 20 minutes to cook • Serves 8

Χταπόδι κρασάτο στην κατσαρόλα (Wine octopus in the pot)

• 20 minutes to prepare • 2 hour to cook  • Serves 4

Swordfish and tomatoes with white beans puree and toasted almonds

• 15 minutes to prepare • 30 minutes to cook • Serves 4

Stuffed peppers with rice

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White chocolate tenerina cake (moist chocolate cake)

• 20 minutes to prepare • 30 minutes to cook • Serves 12

Risotto with clams, robiola cheese and beans

• 15 minutes to prepare • 25 minutes to cook • Serves 4

 

Cocoa tart with egg whites and chocolate chips

• 10 minutes to prepare • 50 minutes to cook • Serves 14

Spaghetti pasta with clams and mussels

• 2 hours to prepare • 10 minutes to cook • Serves 4

 

Fregola pasta with sauteed chicory greens, mussels and sun-dried tomatoes

• 10 minutes to prepare • 10 minutes to cook • Serves 4

Tarta de Santiago

• 10 minutes to prepare • 50 minutes to cook • 12 Serves

Tzatziki with goat milk ricotta cheese, roasted apricots, spinach and fig jam

• 15 minutes to prepare • 10 minutes to cook • Serves 4

Grilled octopus with peas' cream, caramelized tomatoes and pane guttiau

• 10 minutes to prepare • 90 minutes to cook  • Serves 4

Lingue di gatto cocoa flat biscuits

• 10 minutes to prepare • 5 minutes to cook • Serves 6

Stuffed 8-ball zucchini

• 10 minutes to prepare • 40 minutes to cook • Serves 4

Spelt salad with peppers, tomatoes, Provolone cheese and green beans

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

Burnt Basque cheesecake

• 30 minutes to prepare • 50 minutes to cook • 3hours to cool • Serves 12

Blueberries cake

• 15 minutes to prepare • 45 minutes to cook • Serves 12

Yangzhou fried rice

• 15 minutes to prepare • 20 minutes to cook • Serves 4

 

Pan de mej

• 90 minutes to prepare • 30 minutes to cook • Serves 15

Pasta with asparagus and sausage

• 5 minutes to prepare • 15 minutes to cook • Serves 4

 

Quinoa salad with asparagus and swordfish

• 20 minutes to prepare • 20 minutes to cook • Serves 4

 

Hazelnuts ragú

• 5 minutes to prepare •  40 minutes to cook  • Serves 4

As gluttonous as Easter time gets

Ok guys, let’s get serious now. Did anyone go full out for Easter?

We all know that when a family holiday falls on a Sunday that we really let loose. So even if you ate your weight in chocolate eggs yesterday, think of tonight as the main event. And this hazelnut ragú should definitely be the MAIN EVENT.

Date night pasta here we come Now, even if I was just planning to treat myself with some vegetarian dish, this would still be on the menu. But if you do have someone you’re trying to impress, I promise this will not disappoint. It’s comforting, rich, sophisticated, and alarmingly easy. The “easy factor” is honestly the most important part of any week dinner. Because no one should be stressed, sweaty, and starving when all they want is some love and comfort. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
100 g hazelnuts
250 g passata di pomodoro
1 clove garlic
1 shallot

dry rosemary
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - cut into 4 pieces - and the clove of garlic, and let them become soft and golden
2. Toast hazelnuts in another pan, with no oil, at minimum heat. It will take about 10 minutes, it is important to move them often, so that they do not get burned
3. Cit hazelnuts roughly with a sharp knife, and add them to the pan with shallot
4. Add the passata di pomodoro, cover with a lid and let it cook for 30 minutes
5. Meanwhile, cook the pasta in boiling salted water
6. Remove the shallot and the garlic from the ragu', add the rosemary, then switch the heat off
7. Drain pasta al dente. Add it to the ragu' sauce. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

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Swordfish carpaccio with orange, fennel, and olives

• 10 minutes to prepare • 10 minutes to marinate • Serves 4

Gnocchi with swordfish, pistachio sauce and lemon zest

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Savory tart with ricotta and tomino cheeses, ham and zucchini flowers

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• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

Puff pastry rolls with ham and string cheese

• 5 minutes to prepare •  20 minutes to cook •  Serves 4

 

Grilled squids with white beans puree and Pecorino cheese drops

• 15 minutes to prepare • 30 minutes to cook • Serves 4

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• 15 minutes to prepare • 30 minutes to cook • Serves 4

 

Fennel salad with smoked salmon, orange fruit, pesto sauce and caviar

• 15 minutes to prepare • Serves 4