Chestnut risotto with thyme and robiola cheese

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

 

Risotto with clams, robiola cheese and beans

• 15 minutes to prepare • 25 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

Quinoa salad with asparagus and swordfish

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

 

Fresh salmon burger with caramelized onions, avocado and lime-flavored greek yogurt

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

White ragù

• 10 minutes to prepare •  50 minutes to cook  • Serves 4

No tomato for once

White ragù is a sauce based on minced meat, herbs and broth, made without the addition of tomato sauce as in the classic Bolognese sauce (for this reason it is also called "white").

It is a great classic of Italian cuisine, ideal for dressing fresh pasta, such as tagliatelle, dry soft wheat pasta, filled pasta or even for filling white lasagna, with the addition of mozzarella and sautéed vegetables.

Easy to make, it is based on a few simple ingredients. The ground beef and the crumbled sausage are browned in a saucepan with a fragrant sautéed carrot, and onion, then blended and cooked in white wine and hot broth. The latter can be meat or even vegetable for a more delicate and light version.

In order for the ragù to be moist, full-bodied and to blend perfectly with the pasta, you can add a pinch of cornstarch to the meat. For a rich and tasty sauce, it is important to use top quality minced meat: you can opt for beef alone, add a part of pork, a sausage - like here -, or some bacon cubes. Finally, perfume everything with your favorite spices and aromas: rosemary, bay leaf, sage, parsley. 

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

500 g minced meat
100 g sausage

100 ml white dry wine

1 carrot
1 shallot

500 ml meat broth

1 sprig rosemary 

5 bay leaves
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 - chopped -, and let it become soft and golden
2. Cut the skin of the sausage with the tip of a sharp knife and remove it. Cut the sausage into nibbles of equal size
3. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and the sausage, and let it braise until golden. Finally, pour the white wine and let it evaporate
4. Add the boiling broth, cover with a lid and let it cook for 40 minutes
5. Add rosemary and bay. Go on with the cooking for 10 minutes more
6. Meanwhile boil pasta in salted water. Drain al dente and stir to mix well. Enjoy!

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

Taglierini fresh pasta with hazelnut sauce and bacon

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

10 MINUTES

Pasta is tossed in a rich, savory hazelnut sauce and sprinkled with crispy bacon for the perfect autumnal pasta dish in only 10 minutes.

Don’t get me wrong, I love hazelnuts in sweet recipes too, but where I really appreciate them the most is in savory dishes.
I also love fresh long pasta like fettuccine, tagliatelle and pappardelle, so when I saw a package of taglierini with a recipe for this amazing sauce I was SOLD.

To concentrate the flavor of hazelnuts, toast them in your oven at 200 degrees for 10 minutes. This is great to use in all savory dishes for crunchness.
You just need to be careful - if you want to try this - just not to overtoast them, because the taste would easily become sour.
Crispy bacon and creamy butter are perfect compliments to this delicious fall pasta sauce.

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

320 g Taglierini fresh pasta
100 g toasted hazelnuts
40 g butter
100 g bacon
200 ml dry white wine
1 shallot
EVO oil
salt and pepper

1. Chop coarsely the toasted hazelnuts and mix them with the butter by stirring
2. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
3. Add the bacon and braise it for a couple of minutes. Then, pour the white wine and let it evaporate
4. Finally, add the cream of hazelnuts, salt, and mix well
5. Meanwhile, cook the Taglierini pasta in boiling salted water
6. Drain Taglierini pasta al dente. Add them to the hazelnut sauce and season it with freshly ground pepper, according to your taste

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

Canapés of milanese risotto with braised shrimps and stracchino cheese

• 10 minutes to prepare • 50 minutes to cook • Serves 4

 

Gnocchi with lard and tomato sauce

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

Risotto with asparagus and smoked bacon

• 10 minutes to prepare • 35 minutes to cook • Serves 4