500gr muscle of veal taken from the shinbone 3 cloves garlic 400gr peeled tomatoes 1 onion 1 carrots 1celery Rosemary 1 glass of red wine extra virgin olive oil 1 tablespoon freshly milled black pepper salt Sautè the chopped onions, carrots, celery, garlic cloves and rosemary trimmed with olive oil in a deep saucepan.  Add

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Last week we held a cooking class with some Australian guest. We have prepared a beef tartare for appetizer. Simply amazing! Juicy, tasty, tender, fresh! We made the classical recipe with shallot, capers from Pantelleria, anchovies, parsley, mustard ( just a bit), lemon (just few drops) and extra virgin olive oil. Aswell we’ve cut meat

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Ingredients for 4 person For the sauce: 1 red onion (medium size) 600gr cherry tomatoes (cut in half) 100gr ‘nduja (or more!) Basil, extra virgin olive oil, salt Finely slice the onions and transfer in a saucepan with EVO oil.  Stir well, cover and cook until soft and translucent. Add tomatoes, basil, stir and leave

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Ingredients for one person: 130gr minced beef 1 anchovy fillet under oil 15/20 small size capers ½ tsp mustard 1small size shallot 2 tsp minced parsley 1 tsp fresh grated ginger’s root Few drops lemon juice 2 tbsp extra virgin olive oil For a good beef Tartare you would need high quality beef and right

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Ingredients for four person: 320gr Nano Vialone Rice 60gr butter 1  medium size red onion diced 320gr raw beetroot  in peaces 1,5lt vegetable broth White Wine Salt, thime How cook Beetroot: Put beetroot in a baking dish, season with a pinch of salt, add thime and cover with a kitchen aluminum sheet. Cook in a

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For the sauce: 2 medium onions 3 Tuscan sausages 1 gr saffron powder half glass white wine half glass milk extra virgin olive oil salt and pepper Finely slice the onions and transfer in a saucepan with EVO oil. Cover and stir well until soft and translucent. Take the skin off the sausages and add

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500 gr Tomato puree Garlic Rosemary Black pepper, salt Extra virgin olive oil Parmigiano Reggiano   With a half-moon knife cut very very finely Rosemary and Garlic. Transfer in a saucepan with extra virgin olive oil. Heat with medium fire until the garlic start to bubble. Add Tomato puree and season with salt & pepper.

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For the White Ragù: 450 gr milled beef 1 Tuscan sausage 1 big onion, 1 carrot, 1 stick of celery extra virgin olive oil 1 glass milk ½ glass white wine fennel seeds salt pepper Wash and finely chop the carrot, celery and onion. Put these into a saucepan to brown together with salt, pepper

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Ingredients for 4 person: 350gr Fusilli 1 Red big Onion ( finely cut) 3 Tuscan Sausages (peeled and crumbled) 1 Small Eggplant (cut in stripes) Few Cherry Tomatoes (about 12, cut in half) ½ Glass of Red Wine 1tsp of Sugar Extra Virgin Olive Oil, salt, black pepper In a large skillet put the oil,

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Ingredients for 4 person: 500gr Chicken Breast cut in very thin slices Garlic, Rosemary ½ glass Balsamic Vinegar ½ glass Red Wine Rice flour Extra Virgin olive oil Rucola salad for serving Cut the breast in very thin slices, not regular shape, and lightly flour. In a large skillet hit on medium fire a generous

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