2 c cold milk
1.3 cup + 1 TBS Extra Virgin Olive Oil
1/3 cup + 1 TBS sugar
1 TSP oz. kosher salt
1 sachet saffron
1 pinch vanilla
Ice Cream Maker
- Heat 1 c milk
- add sugar and salt until dissolved – stirring constantly.
- Add the remaining cold milk to the mixture.
- Let cool and add the extra virgin olive oil, the saffron and the vanilla.
- Mix well and add to the ice cream maker until it becomes a cream.
2 fresh cod fillets
2 oz fresh or frozen Porcini mushrooms
2 cloves of garlic
1 bunch of parsley
1 chilly pepper
White Wine
Salt and pepper to taste
Extra Virgin Olive Oil
- Wash the mushrooms and the cod fillet.
- Slice Mushrooms.
- Chop the parsley.
- Sauté the garlic in a skiliet the Extra Virgin Olive Oil add the hot pepper.
- Add the mushrooms, cover and let them absorb some water. Sprinkle with white wine.
- Pour half a glass of water into the pan and add the pieces of cod and the chopped parsley.
- Add a pinch of salt and black pepper.
- Cover and cook for fifteen minutes.
14 oz fresh anchovies (scaled off and without head and bone)
1 clove of garlic
Lemon juice
Parsley
A pinch of salt and pepper or chilly pepper
Extra Virgin Olive Oil
- Rinse the anchovies completely, drain and dry towel.
- Once dry, put them on a dinner plate with the inside facing upwards. Make sure that the anchovies do not overlap.
- Add a pinch of salt to the anchovies and sprinkle them with lemon juice.
- Clean the clove of garlic and slices. Put over the anchovies.
- Cover the dish of anchovies with plastic wrap and let them marinade in the fridge for about 3 or 4 hours.
- When the anchovies are ready, they should be white.
- Before serving, take the anchovies out of the fridge, remove the slices of garlic, and add a drizzle of oil, chopped parsley and a handful of black or hot pepper.
9 oz scampi tails
17 oz clams
17 oz asparagus
1/2 carrot
1/2 onion A few slices of toast
1/2 clove of garlic Extra Virgin Olive Oil to taste Chive and parsley to taste Salt and pepper to taste
- Remove the shells from the scampi tails.
- Cut the carrot, onion and mince the parsley.
- Boil the shells for about half an hour with 500 ml of water, carrot, onion, parsley and pepper & salt.
- Clean and rinse the asparagus.put in sep pot of water & Boil for about 10 minutes.
- Drain and cut the ends. Fry the slices of bread in Extra Virgin Olive Oil. Drain them on paper towels and then absorb the excessive fat.
- Clean the clams.
- Cut, chop and mince the garlic. Sautè the garlic with extra virgin olive oil and parsley.
- Add the clams. Let them open and remove from the heat. Remove the shell from the shellfish and keep 4 pieces of them.
- Strain the broth so it’s clear and reheat.
- Add the scampi. Cook and add the asparagus.
- Add the shellfish, add a pinch of salt and then remove. Chop the parsley together with chive. Put the soup into the dishes.
- Sprinkle with the chopped parsley and chive, Serve with croutons.
8 oz spaghetti,
9 oz peeled tomatoes
1 Small Eggplant
1 pepper
1 clove of garlic
2 black olives
0.35 oz capers
5 basil leaves
2 anchovies
Pepper and salt to taste
Extra Virgin Olive Oil
- Chop the tomatoes into small pieces.
- Cut the eggplant into cubes.
- Remove the skin of the pepper and cut it into julienne strips.
- Clean the anchovies.
- Chop and mince the clove of garlic.
- Warm up one or two tablespoons of Extra Virgin Olive Oil in a pan and add the tomatoes, the eggplant, the pepper and the pitted black olives.
- Add the capers, the cleaned anchovies and the whole clove of garlic.
- Flavour with basil. Add a pinch of salt. Put the lid on and cook on a low flame for about 20 minutes.
- Cook the spaghetti.
- Once the spaghetti has been drained, add the sauce. Spice with pepper and serve.
2 medium onions
3 tomatoes cut in to 8 pieces
4 eggs, hard-‐boiled
3 Tbs parsley, chopped
1/2 C pecorino dolce cheese cubed
Pinch of salt
Pinch of chili powder
Extra Virgin Olive Oil
‐ Peel and boil onions in salted water with lemon and 2 Tbsp vinegar for 10 minutes.
‐ Drain and chop into strips. Set aside.
‐ Hard boil the eggs (8-‐10 minutes) and rinse until cool. Peel off shells and then slice thin.
‐ In salad bowl, combine the cheese, eggs and onions.
‐ Gently fold in the Extra Virgin Olive Oil, parsley, salt and chili powder.
‐ Add pepper to taste
‐ Garnish with extra parsley leaves.
