Zucchine farcite (Stuffed zucchini)

Ingredients (4/6 servings)

3 large zucchini/courgettes

spinach 400 g

a bit of butter (about 15/20 g)

pine nuts 65 g

3 chopped shallots

4 tbsps of extra virgin olive oil

beef mince 130 g

finely chopped ham 130 g

ricotta 300 g

grated parmesan cheese 100 g

salt

pepper.

Tirtlen (region Trentino Alto Adige)

This is a traditional recipe of the Italian region Trentino Alto Adige. You can have Tirtlens as an appetiser or as main dish.

Ingredients (4/6 servings)

For the dough:

rye flour 250 g

wheat flour 250 g

melted butter 30 g

2 eggs

salt

oil to fry

Olive all’ascolana (Stuffed olives, region Marche)

Ingredients (6 servings)

big green de-stoned olives in brine – 1 kg

pork mince – 150 g

raw ham – 70 g

grated parmesan – 60 g

tomato sauce – 2 tbs

4 eggs

flour

grated dry bread

oil, salt and pepper

a pinch of nutmeg

Mostaccioli calabresi (Biscuits “mostaccioli” as we cook them in the Italian region Calabria)

Ingredients (6 servings)

honey (1 kg)
sugar (250 gr)
8 egg yolks
ground white almonds (250 gr)
flour (1 kg and 1/2)
a liqueur glass of anisette
grated zest of an orange
1 coffee spoon of sodium carbonate (baking soda)

Ragù di polpo (Octopus ragu, region Campania)

Ingredients for 4/6 people

cleaned octopus (800 gr)

tomato puree (500 gr)

1 onion

1 clove of garlic

some basil leaves

1 rib of celery

1 leave of laurel

1 tuft of parsley

dry white wine (half a glass)

extra-virgin olive oil, salt, pepper

Scaloppine con mela, menta e pistacchi (Escalopes with apple, mint and pistachios)

Ingredients (for 4/6 servings)

veal escalopes (320 g)

1 green apple

2 small branches of mint

shelled pistachios (30 g)

white wine

a bit o flour

butter (40 g)

extra-virgin olive oil

salt and pepper

Linguine ai frutti di mare (Seafood linguine)

Ingredients (for 4/6 people)

500 g of linguine (a kind of pasta)
a package of deep-frozen seafood (g 200 - 300)
cherry tomatoes (5 o 6)
fresh or deep-frozen parsley
dry white wine (optional)
garlic (3 cloves)
olive oil
a bit of butter
salt
pepper (optional)