LOBSTER SPAGHETTI

LOBSTER SPAGHETTI 

Spaghetti with lobster in addition to being a tasty dish and very tasty, represent a range of impressive, elegant and sophisticated. However, the preparation is very simple. 

Ingredients: 

-2 Lobsters 500 g; 
-1 Shallot; 
-1 Clove of garlic; 
-oil Ages; 
-prezzemolo; 
1 liter of tomato sauce; 
-1 / 2 cup white wine; 
-400 Gr spaghetti; 
-Salt and pepper. 

preparation 

Let's start by mincing the shallot and causing wilt in the oil with the garlic. 
Divide the lobsters in half in the longitudinal direction with the aid of a shears. Furthermore break the claws with a meat tenderizer, so as to spill the meat contained therein. 
Add the shallots to the pan, making them jump. deglaze with white wine and cook over high heat for a few minutes. 
Add the tomato puree, add salt and cook over low heat, stirring occasionally. 
Meanwhile Boil the spaghetti in salted water. coock to be firm to the bite 'al dente' and put in the pan for mixing lobsters. Jump(mix) to flavor the pasta, add some pepper and serve on a platter. at the end garnish with chopped parsley. 

Serves: 4 people; 
Difficulty: medium; 
Cooking time: 30 minutes; 
Total preparation time: 50 minutes

Farro salad with sliced ​​tomatoes

Farro salad with sliced ​​tomatoes 

If you want to make a fresh dish for the table during a summer lunch, opt for this farro salad enriched with sliced ​​tomatoes. It is a simple recipe to make and is usually enjoyed by all. 

Ingredients for 4 people: 

- 300 g of spelled 
- 4 large tomatoes 
- A few leaves of basil 
- A bunch of chives 
- Extra virgin olive oil 
- salt 
- pepper 


Thoroughly wash the tomatoes and, after dividing in half with a sharp knife, cut into slices not too thin. Salt them lightly and leave it at least for about ten minutes inside a colander or, alternatively, over a grid. In this way lose much of the vegetation water contained in the pulp. 

When you buy tomatoes to prepare this dish, choose those that have completely red but still firm flesh. 

Fill a pot with cold water and put it on the stove over high heat. When just begins to boil, add salt and pour in the farro previously washed. 

After about twenty or twenty-five minutes it will be cooked to perfection. Drain and quick wash with the tap water. 

Put the boiled farro in a bowl, add the sliced ​​tomatoes and chopped chives with a knife. Salad seasoned with a pinch of salt, freshly ground pepper and a few tablespoons of good quality oil. Mix everything and remember to decorate the plate with a few leaves of fresh basil before bringing it to the table.

Bruschetta with pesto and basil

Bruschetta with pesto and basil 

Bruschetta with pesto and basil is a very simple recipe that anyone can achieve, even those who are not good in the kitchen. Since there is nothing to cook, it is a summer dish that can be served cold or at room temperature as an appetizer or as a main dish. It is also suitable for vegans and vegetarians. 

Ingredients for four people: 

- 4 slices of whole grain bread 

- A clove of garlic 

- A handful of fresh basil and a handful of cherry tomatoes (or cherry) 

- For the pesto: 

- 40 grams of basil 

- 40 grams of pine nuts 

- 15 grams of parmesan cheese 

- 15 grams of pecorino cheese 

- Extra virgin olive oil 

The first thing is to prepare pesto. Simply wash and dry the leaves, then blend them together with pine nuts and cheese until you get a thick cream and keep it in a jar covered with half an inch of oil. Take the slices of bread and grill ten minutes to each part, until they become amber or, depending on the tastes, golden and crispy: this operation can be performed with the aid of a grid, or of a pan to be used as plate . Rub each slice with a clove of garlic, then spread the pesto on; decorated with a few leaves of basil to taste and, if desired, even with a couple of cherry tomatoes. Ultimate all dressed with a drizzle of extra virgin olive oil and a pinch of salt.

''Granita Siciliana'' - Orange

''Granita Siciliana'' - Orange 

Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily. It is consumed after a meal and at breakfast, along with a traditional brioche that has little to do with the croissant that is consumed in other regions of the country.

Ingredients: 
400 g of oranges 
200 g of sugar 
a lemon 

First take the oranges and peel them to live thus eliminating all the white part of  bitter taste. Cut only the orange part of the peel, into strips and wash well in water. Put the granulated sugar in a saucepan, add the strips and dilute the whole with a glass of water. Stir with a wooden spoon and put the pan on the stove over low heat. Cook the mixture for about half an hour, stirring frequently. 
As soon as the mixture has completely cooled, strain it through a sieve and put the syrup in a bowl. Add the orange juice, the lemon and add a glass of water. After stirring, pour in a container made of plastic for food and put it in the freezer for three hours. Every thirty or forty minutes, resume the pan and break the ice that forms on the surface, stirring well with a fork to prevent the formation of a single block of ice. 
At this point there will remain nothing more than to serve up your tasty orange granita.

PASTA WITH PIECES OF FRESH TUNA, TOMATO AND MINT

PASTA WITH PIECES OF FRESH TUNA, TOMATO AND MINT 

ingredients for 4 people: 

- 200 grams of tuna (fresh or canned)
- 400 grams of tomatoes
- 400 grams of pasta
- 100 grams of pitted black olives
- 2 cloves of garlic 
- 1 onion 
- 4-5 tablespoons of olive oil
- salt
- chili
- fresh mint leaves 

Take the tomatoes and cut them into small pieces. Then, pour the olive oil in a frying pan, and when it is hot, let fry garlic and onion. When they are golden colour, add the tomatoes cut in earlier and cook over low heat for a few minutes. Next, add the tuna, olives and a pinch of pepper. Season with salt and let it cook for about a quarter of an hour. 
Bake the pasta and when it is cooked 'al dente', sauté in a pan with the sauce. Before serving, sprinkle the dough with a few leaves of fresh mint.

ITALIAN BRUSCHETTA

ITALIAN BRUSCHETTA

The Italian bruschetta is perfect to serve either as an appetizer or as tasty appetizer for happy hour. They are made with slices of toasted homemade bread on the hot plate seasoned with a drizzle of extra virgin olive oil and then sprinkled with a lot of fresh diced, seeded tomatoes . to add flavor to this simple but tasty preparation, can be flavored with some fresh chopped basil with your hands. 
This kind of toasted rustic bread is more suitable to realize, and it's made ​​with durum wheat flour because it has a stronger taste than the common bread. 
There are those who also adds some black olives, pitted and cut into slices that will not only add flavor, but they contribute to give to preparation a much better looking and more inviting aspect.
In general,  everyone likes bruschetta and it is always advisable to prepare at least one pair for each diner present. 
The contrast between the crispy toasted bread and the softer texture of the tomato, this dish makes it interesting to the palate. And it's better if served freshly prepared but after some time it will start to become less attractive. 

You can prepare the bruschetta for an Italian-style buffet or simply to make the meranda to your older children.

Dishes for children

Dishes for children 

Cannot make your kids eat vegetables? Try to create them authentic and colorful dishes such as these smiling potato and chicken breast. Kids will be fascinated and will be convinced that eating vegetables is like a fun game. 

Ingredients: 
- 50 g of peas 
- Two sprigs of cauliflower 
- A dozen baby carrots 
- 100 g of potatoes 
- 60 g of boiled chicken breast 
- Extra virgin olive oil 
- Salt 
- One egg 
- Bread crumbs 
First, carefully wash all the vegetables you have on hand and boil them separately in lightly salted water. 
Put the potatoes and the chicken meat in a blender and blend together until you get a puree. Pour it into a bowl, add a pinch of salt, one egg and 30 grams of bread crumbs. Mix everything well with your hands and then create a burger with a round shape. Pass it quickly in the bread crumbs and cook in the oven or in a frying pan for about ten minutes. 
Arrange the vegetables previously boiled in the pot and flavor them with a drizzle of olive oil. Place the burger on the plate above the bed of vegetables and create a smiley face employing carrots and peas to form the eyes, nose and mouth. 
At this point it remains nothing more than serve your face surrounded by colorful vegetables.

Fillets of grilled salmon

Fillets of grilled salmon 

The salmon fillets on the grill are a very tasty second dish to prepare on the grill in the terrace or in the garden for a summer dinner with friends. 

The ingredients are simple: 
for 4 persons as well as fresh salmon fillets,
 it takes extra virgin olive oil,
 salt,
 pepper,
 lemon and
 a bit 'of rosemary. 

The preparation is very simple:
 just peel the fillets and rinse under running water. Then prepare a bowl containing oil, salt and pepper to spread on the fish during cooking on the grill. 

The brace fits to cook the salmon and other fish, usually it is ready when the flame of the fire has diminished and is a white haze on the embers. It's time to put the grill on the fire to heat it, clean it with a wire brush and put the four salmon fillets on the grill. Place the grid on the barbecue and brush fillets with the oil that you have prepared until they are cooked.  The cooking must be on light fire, turning the fillets in a while and the cooking time depends on the thickness of the fillets. At the end of the cooking time place each fillet on a slice of lemon and a sprig of rosemary for flavor. Serve hot. For the salmon fillets you can combine the fresh green vegetables grilled or cooked vegetables, such as peppers or eggplant.

Cookies puff pastry filled with fresh strawberries

Cookies puff pastry filled with fresh strawberries 

These delicious cookies puff pastry filled with fresh strawberries are very simple to make, especially recommended  in spring, when fresh strawberries are available; great as a dessert, it's also delicious for breakfast or as a snack, and much loved by the youngest. 

Ingredients for four biscuits are: 
- 2 packages of puff pastry 
- 2 baskets of strawberries (about 500 grams) 
- 400 grams of fresh cow's milk ricotta is not (or well drained) 
- 5 tablespoons strawberry jam (preferably homemade) 
- 3 tablespoons granulated sugar 
- 2 tablespoons powdered sugar 
- Lemon juice, cinnamon powder to taste 

After spreading the dough on the work surface, with a special cutter,  cut six baskets in the shape of flower to bake in a preheated oven at two hundred degrees; prick from the bottom with a fork and cook for a quarter of an hour, until the dough will appear lightly browned. Once it's cooked, leave to cool. In the meantime, clean, dry and slice the strawberries, season with sugar and lemon juice. Prepare a creamy sauce, stirring with a whisk of ricotta, jam and icing sugar, then fill each basket with a tablespoon of cream and a handful of strawberries into chunks.

Spaghetti with seafood

Spaghetti with seafood 

Spaghetti with seafood is a typical dish of the Mediterranean. It is prepared especially in summer, with fresh fish. If not you can also use frozen fish or the appropriate preparations. Frozen fish, or from the supermarket. 

Ingredients for four people: 
380 g of spaghetti restaurant-type (or, alternatively, linguine) 
200 g of canestrelli 
200 g of mussels 
200 g of clams 
200 g shrimp 
Two ripe tomatoes, two cloves of garlic 
A bunch of fresh parsley, chopped 
About two tablespoons of extra virgin olive oil 
Pepper, salt and pepper to taste 

After putting water on to boil for the pasta, start cleaning fish, wash and put in a pan, large enough to hold the spaghetti. In a sauté pan make it ready with some garlic (whole, slightly crushed) and oil and fry for few minutes, then add the diced tomato and chilli, salt and pepper according to your own taste, cover with a lid and cook for about ten minutes, holding the flame low. Drain the pasta and add the fish sauce with a few tablespoons of cooking water. Allow to cook uncovered for a few minutes, add the fresh parsley and mix, serve the dish hot.

Fun dishes for kids - MICE

Fun dishes  for kids - MICE 

Are you looking for an unique dish to present to your children, try to prepare this mice. It is simple to make and  also can be made at any birthday party. 

Ingredients: 

- a slice of bread 
- a slice of fontina 
- half boiled egg 
- two slices of raw carrot 
- three grains of pepper 
- parsley 


preparation 

Put a slice of bread in the center of a small plate. Put above fontina and if you want to remain firm in its place, you can sprinkle the lower surface with a little mayonnaise or cream cheese. 
Place the half-boiled egg over the cheese turning up the round. Create the face of the mouse, take two big peppers and place on the sides of the head to create eyes. And some carrot slices to simulate the presence of ears. Finally decorated the whole thing with a few tuft of parsley and create your own tail with a stem of same vegetable. 
The indicated amount of the various ingredients is sufficient to establish a single mouse. If you plan on having to put on the table more than one, increase in proportion to the dosage regimen.

To see more visit: http://www.madeinsideitaly.com

The Caprese

 Salad of mozzarella cheese, tomatoes, and fresh basil:

Excellent with buffalo mozzarella, caprese is a traditional Italian dish that can eat as a main course or, especially during the hot season, cold as a main dish or as an appetizer. The colors are typical Italian: white (mozzarella), red (tomato) and green (basil). For a caprese for four people you need: 

- Four mozzarella mozzarella medium-sized 
- Four tomato salad, not too green 
- A handful of fresh basil 
- Extra virgin olive oil, salt and pepper to taste 
- Oregano 

After you have thoroughly washed and dried tomatoes, cut into thin slices (each slice should have a thickness of about half a centimeter) to be arranged artistically on a serving plate courses. Subsequently, after having let drain for about ten minutes in a colander, repeat the same operation with the mozzarella: in this case, the strips should be about half a centimeter thick and will be placed on the tomatoes, covering part or in alternating a slice of tomato and mozzarella. 

At this point season with a drizzle of extra virgin olive oil, salt and pepper according to your taste, finally sprinkle everything with a meal of fresh oregano and basil leaves.

Dishes for Kids - Sheep

If you need to organize a birthday present for your children and you are looking for some original ideas to offer on the table, try to make these sheep. With a slice of rye bread, cheese and a bit of imagination, you can create imaginative canapes that surely be snapped up. 

Ingredients: 
- a slice of bread with rye flour 
- a thick slice of cheese primosale 
- a slice of cucumber 
- pitted green olive 
- 50 g of cottage cheese 
- A little bit of red pepper in vinegar 

Put a slice of cheese 'primosale' on the center of the slice of bread . Cut into slices of green olive and put two rings to simulate the presence of the eyes. With green pepper create the mouth and nose giving it the shape you prefer. With cottage cheese recreated the wool that the sheep on it's head. 
Finally divide in two the cucumber slice and, add some salt lightly , then attach it to the sides of the head immediately below the curls made ​​with flakes of milk. 

At this point your sheep is ready to be taste. The doses given are sufficient to achieve a single canape. If you have more children to feed, increase the dose proportionally.

Pear covered in chocolate with vanilla ice cream

Pears covered in chocolate is a treat to be enjoyed at any time of  the year. Favorite pears quality is 'Wlliams', because both their flavor and the consistency of the pulp, match better with melted chocolate mixed with fresh cream. 

Ingredients: 
- 40 g flaked almonds 
- 100 g of dark chocolate 
- 50 g of fresh cream 
- A pear williams 
- A glass of rum 
- 60 g of vanilla ice cream 


Preparation: 

First, carefully peel the pear by using a sharp boxcutter. Put it in a pan with a thick bottom and let it simmer for at least twenty minutes, covering it with a lid. Halfway through cooking, sprinkle with the rum that you have available. 
As soon as it is well cooked, remove from the pan gently on a wooden spatula and place it on a serving dish. 
While you wait for it to cool, pour the cream into a saucepan and let it warm over a medium flame. when it begins to boil, turn off the heat and add the chocolate that you have previously cut into small pieces. Mix everything until you get it smooth and free of lumps. 
Pour the chocolate sauce on the whole pear and sprinkle with the sliced ​​almonds previously toasted in a pan. 

Before you bring to the table this treat, add a scoop of vanilla ice cream.

POTATO PIE

Potato cake is a tasty dish and simple to prepare, and to secure success in the family and other guests. 

Ingredients: 

-700 Grams of potatoes; 
-1 Clove of garlic; 
-3 Tablespoons of bread crumbs; 
-Extra virgin olive oil: 
-a sprig of rosemary; 
-salt and pepper.

Preparation 

Let's start peeling the potatoes, then rinsing them under running water. Cut them into thin slices, with a maximum thickness of 5 mm, maybe helping with the aid of a cutter. 

Proceed by chopping the rosemary and peeling the garlic, which we are going to rub the bottom of a small casserole dish. Subsequently adding some olive oil. 
Now we're going to place the potato slices in the pan, add salt and pepper evenly. Sprinkle with bread crumbs and spread all the chopped rosemary. Finally, a generous sprinkle of olive oil. 

Bake in a preheated oven at 190 degrees for about an hour, until the potatoes are perfectly golden and crisp. 
Take off our scalloped potatoes and let it cool, then garnish with a sprig of rosemary. 
The end result will be very similar to a crisp but cooked in the oven: a delicious side dish can serve hot or cold.. 

Serves: 4 people; 
Cooking time: 1 hour; 

Difficulty: Easy.

NOODLES WITH TOMATO AND MUSHROOMS

NOODLES WITH TOMATO AND MUSHROOMS 

Tagliatelle with mushrooms are a first dish of Italian culinary tradition. It is a very light and tasty dish, suitable for vegetarians and those who follow a low-calorie diet, easy to prepare when you're in a hurry and have a little time or desire to cook. 

Ingredients for four people: 

- 300 grams of fresh mushrooms 
- 200 ml vegetable stock 
- 500 grams of chopped tomatoes into cubes (or type of cherry tomatoes) 
- 380 grams of noodles 
- A medium sized onion 
- One tablespoon of extra virgin olive oil 

- Salt and pepper (freshly ground) to taste 

After putting water on to boil for the pasta in a pan large enough to prepare a sauce with olive oil, chopped onion and tomatoes diced (tomatoes or fresh cherry cut in half type) and wash carefully mushrooms, dry and then cut into thin slices. Cover and simmer for about ten minutes. Meanwhile, when the water has reached the boiling point, pour the noodles and boil to 'firm bite' and drain, a couple of minutes before the cooking time written on the package. Pour the noodles into the sauce along with a few tablespoons of the cooking water, pepper and taste and leave to cook uncovered for another ten minutes, stirring often.

Dish for children - FRUIT AND PALM TREES

Do not know how to make  your children to eat fruit ? Presenting to the table in a whole new look such as a landscape or palms that recall the summer. Following the preparation shown here, you can realize the palm trees that definitely entertaining. Kids will eat without resistance. 

Ingredients: 

- a large banana 

- a kiwi 

- two slices of orange 

Peel the banana and divide it in half lengthwise. Place the two halves on the side of a plate. Cut on the plate with a knife and cut them into pieces without moving from their position. In this way, you just format the trunks of two palms. 

Peel the kiwi fruit and cut into slices not too thin. Divide them into two and place them at the top of each palm forming fronds . 

Finally put orange slices under two trees  with the peel. At this point your dish of fruit is ready to be served to your children. 

To give a touch of originality to this dish,  from a carrot cut a round shaped peace a with a boxcutter, creating a bright sun. Place this decoration over the palm trees. with this you can serve fruit to your children in a band new way.

RECIPE FOR THE SPANISH FLAN

RECIPE FOR THE SPANISH FLAN

The Spanish Flan is a typical  dessert not only in Spain but also in the countries of Central America. Basically it's the equivalent of Italian pudding: a simple dessert , delicious and aromatic. 

Ingredients: 

- 500 Ml of fresh whole milk (chilled); 
- 150 Grams of sugar; 
- 2 Egg yolks; 
- 1 Teaspoon of essence of vanilla extract; 
- 1 Stick of cinnamon; 
- An orange-peel; 
- Lemon zest; 
- 1 Tablespoon cornstarch; 
- Caramel sauce for garnish. 

Preparation 

Let's start by putting two egg yolks in a bowl with  sugar, vanilla, cornstarch and one part cold milk (a couple of ladles); beat the mixture well with an electric mixer. Let the remaining milk heat on the fire, soaking the cinnamon stick, orange peel and lemon. Bring it slowly to  boil and remove the cinnamon stick and citrus peel, carefully filtering the resulting liquid. 
Then mix it with the previous egg yolks mixture, stirring constantly with a whisk. Keeping over the heat, stirring constantly, and bring it to boil. Then immediately turn off the heat and pour the mixture into 6 ramekins with aluminum or silicon. Let it cool and put it in the refrigerator for at least 2 hours. 
Serve the Spanish flan with caramel sauce. 

Serves: 6 people; 
Cooking time: 10 minutes; 
Difficulty: Very Low.

GRATIN VEGETABLE CASSEROLE

GRATIN VEGETABLE CASSEROLE

The vegetable casserole au gratin is a dish belonging to the Mediterranean culinary tradition, ideal to prepare during the summer, when it is easy to find fresh , ripe and tasty vegetables. It is a dish that can eat hot or cold, as an appetizer, cut into mini portions, or as a side dish or main dish. 

Ingredients for four people: 

- 2 eggplants 
- 2 zucchini 
- 2 tomatoes 
- 1 red pepper 
- 50 g of grated Grana Padano 
- 40 g Emmenthal cheese, cut into thin slices 
- 30 g flour 00 
- 20 g of butter 
- Extra virgin olive oil 
- Salt to taste 

The first thing is to prepare the vegetables:
Clean the eggplant, cut into thin slices (about half a centimeter thick), sprinkle with salt and place in a colander so that they lose their bitter taste; then rinse and gratinate a couple of minutes per side. Wash, clean and cut into slices the other vegetables (peeling the peppers). Season with salt all the vegetables. Blanch the peppers lightly, stir-fry the tomato pieces and grill the zucchini, then start preparing the dish. Sprinkle a baking pan with butter and flour, place the vegetables in layers, each layer Emmenthal and Parmesan, and drizzle with olive oil and pepper. Bake in preheated oven for about twenty minutes. Serve hot or warm serving vegetables.

Dishes for children - BUNNY

If you want to introduce to your children  a fun nice dish , try to make this bunny. To your great surprise, they will eat also the vegetables that contain without being too much to ask. 

Ingredients: 
celery 
two radishes 
two thick slices of fontina 
a slice of toasted bread 
30 g of fresh cheese 
Extra virgin olive oil 
salt 

First, carefully wash the vegetables and place them on a clean cotton cloth, so to lose all the excess moisture. Remove celery filaments harder parts by using a vegetable peeler or alternatively with a sharp knife. Cut into small cubes and leave aside some celery that will serve to create the smiley bunny. 
By using a small box cutter, cut a radish into two parts with a zig zag: you will get two stars. 
Spread on toasted bread soft cheese and sprinkle with the celery that you have previously seasoned with olive oil and a pinch of salt. 
From the slices of fontina create a circle as wide as the slice of bread and two elongated triangles. Lay the round part on the bed of celery over the bread and the two triangular shapes in such a way as to form the face and ears of the rabbit. 
Complete the work by placing two slices of radish that will form the cheeks and strips of celery for a mustache. Made eyes always with celery and teeth with a pair of rectangles derived from radish. Place the other star-shaped radish to give life to a bow tie and serve your children this cute bunny.

RISOTTO WITH STRAWBERRIES

Risotto with strawberries is not a sweet preparation, it is a delicate flavor and refined dish, combining the unmistakable scents and colors of strawberries to the goodness of rice. 

Ingredients: 

- 300 Gr of Carnaroli rice; 
- 350 Grams of strawberries; 
- 2 Shallots; 
- 1 / 2 cup of white wine; 
- 1 Liter of vegetable broth; 
- 25 Grams of Parmesan cheese; 
- oil to taste; 
- salt to taste. 

preparation

Let's start by frying the chopped shallots in a pan with olive oil. 
Add the rice and let them toast, then degrease with wine. 
Then add the vegetable stock to cover the rice completely, taking care to add more when it evaporates. 
In the meantime, wash the strawberries and cut them into small pieces: a part of it is advisable to blend it with the mixer, so as to make them blend better, getting even more creaminess. Add strawberries and blended those into half-cooked risotto. 
Mix gently, always adding a ladle of broth if it becomes too dry. We finish cooking the risotto and add salt. 
Turn off the flame and cream with parmesan cheese, stirring with a wooden spoon. 
Put into plates risotto with strawberries garnishing with "cubes" of fresh strawberries.

Tasty homemade cake with oranges and chocolate

To make this wonderful cake you will need...

Ingredients

-  three eggs,
-  250 g sugar,
-  300 g flour, 
- 100 g of butter to melt,
-  a packet of yeast, 
-  juice of two oranges
-  and the grated rind of one.

 Process

 Beat perfectly with the help of an electric whisk the eggs and sugar, then gradually add the flour, butter left previously to melt in the microwave, sugar, orange juice and zest. At the end the yeast will be added. Blend the the mixture until it looks uniform and dense, with no lumps. If it is too liquid, just add a couple of tablespoons of flour. After turning on the oven at 180 degrees (the cake must be baked when the oven is already hot), butter a baking pan and pour the mixture buoy that will cook for about half an hour. 
We can check with a toothpick the doneness. Once cooked, the cake should be allowed to cool while you are preparing  the chocolate icing. 
This needs 100 g of dark chocolate and 50g butter in a double boiler to melt and mix thoroughly, and a cup of bitter coffee to be attached to glaze at a later time, when it is slightly warm, The liquid should be poured on the surface of the donut which is then allowed to cool and then store in the refrigerator.

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Grilled Chicken with salad

The summer is approaching with giant leaps. If you want to lose a few extra pounds for summer, prepare this dish of grilled chicken and salad. It has fewer calories and a genuine taste suitable for both adults and children 

Ingredients
- 2 tomatoes 
- 100 g of green and black olives, pitted 
- 100 g of arugula 
- 200 g of lettuce 
- A red onion 
- 2 cucumbers 
- A chicken breast 
- Two sprigs of rosemary 
- salt 
- pepper 

- a lemon
- Extra virgin olive oil 

First, divide the chicken breast into four pieces and place in a bowl. Drizzle with the juice of a lemon, a pinch of salt and leave in the refrigerator to marinate for an hour . 
Meanwhile, put the rosemary in a blender and blend along with freshly ground pepper. Take back the chicken breast and, after drying with a clean cotton cloth, roll it into a compound of chopped rosemary. 
Cook the pieces of chicken on a hot grill for at least half an hour. 
Wash and clean all vegetables well. Cut the tomatoes into wedges, cucumber into slices without removing the peel and onion into very thin slices. Gather the vegetables in a bowl, add the arugula and lettuce and mix them well after adding a pinch of salt and a drizzle of extra virgin olive oil. 

Place the chicken in a tray, add the salad and bring everything to the table.

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Pancakes with ice cream

The crepes with ice cream are a delicious dessert. Accompany  to the table with a great sweet sparkling white wine, served at very low temperature.

Ingredients:
- 3 eggs
- 250 g of flour
- ½ pint of milk
- 40 g of butter
- Salt
- Sugar
- a teaspoon of vanilla extract
- 50 g of dark chocolate

- 250 g of vanilla ice cream

Sift the flour into a bowl with the sugar and vanilla. Add a pinch of salt and pour in the milk, stirring the mixture with a whisk without stopping. To facilitate the transaction, you can use an electric mixer.
When the dough is smooth and velvety, add the previously scrambled eggs with the tines of a fork. Finally, also incorporate the warm melted butter. Cover the dough with plastic wrap and let stand in refrigerator at least for half an hour.
Heat over high heat a non-stick frying pan not too big. Grease the bottom with a little 'butter and pour in a ladle of batter. Rotate and tilt the pan so that the mixture is evenly distributed and after a minute, gently turn it upside down.
As soon as both sides are golden brown, remove the crepe from the pan. Continue in this until you completely finish all the dough.

Arrange on a serving plate bending crepes in four portfolio. Decorate with the melted chocolate in a double boiler and serve with a couple of scoops of vanilla ice cream.
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Milanese cutlet

The veal chop Milanese is considered one of the typical dishes of the culinary tradition of Italy. Initially spread mostly in areas  of the capital of Lombardy, this dish has quickly become one of the most appreciated from north to south Much beloved by children, 
the Milanese cutlet is a healthy, tasty, nutritious and very quick to prepare second dish; ideal to cope with the hectic pace of everyday life. With the addition of side dishes French fries, mashed potatoes, grilled vegetables or salad, then a single plate can easily become full from the nutritional point of view.

 To prepare  veal cutlets for four people you need:
- 4 veal loin chops,
- 2 eggs, 100 g of butter, 
- lemon, parsley, 
- salt,
- pepper and
- bread crumbs as required. 

The first thing to prepare the breading, slamming the eggs until they are almost foamy; at this point add some pepper to the eggs : salt, in fact, it should be added only when cooked, otherwise detach itself because of the breading. The ribs should not be beat but simply engraved to prevent curling, then dipped in egg and bread crumbs in the past. The entire surface of the rib should be covered. Meanwhile, in a nonstick skillet of medium in size,  melt the butter until it becomes similar to the color brown. At this point you can fry the cutlets. It takes just six or seven minutes per side. The plate can then be seasoned with fresh parsley and lemon juice.

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Spicy Calamari

Calamari with spices are a tasty main dish of fish, to be served warm in winter as in summer.

Ingredients:
- 4 squid
- 50 g of dried mushrooms
- A clove of garlic
- A sprig of parsley
- A pinch of oregano
- 100 g breadcrumbs
- A lemon
- Extra virgin olive oil
- Salt
- Pepper

Put the dried mushrooms in warm water and leave them for at least twenty minutes  to soften. Meanwhile, clean the squid, leaving intact the pockets. Finely chop tentacles and recombine them in a bowl. Add the garlic (cut into thin slices), chopped parsley and then stir. Finally, add the mushrooms well drained and chopped with a knife and add the breadcrumbs. After flavored with oregano, salt and freshly ground pepper, stir in one or two tablespoons of extra virgin olive oil. In the end the dough should be smooth and well blended.

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Red peppers stuffed with rice and vegetables

The red peppers stuffed with vegetables and rice can be brought to the table both as a rich appetizer and as a first course. They are easy to prepare and always become a big hit.

- Ingredients:

- 2 red peppers

- A carrot

- 100 g of peas

- A courgette

- 100 g of pickled capers

- 200 g arborio rice

- Salt

- Pepper

- Extra virgin olive oil

- Half a cup of white vinegar

First, cut the peppers in half and remove the seeds and various strands. Wash them well under the spray of the tap and pass quickly over the flame. Once they have cooled peel helping with a sharp boxcutter.

Boil the rice in boiling salted water until  it is 'firm to the bite' and drain. Season with a pinch of pepper, a tablespoon of extra virgin olive oil and mix well.

Wash the zucchini and carrots then cut into cubes more or less all the same size. Scald quickly in the salted water with a half a cup of white vinegar. Add them to the boiled rice and mix well with a wooden spoon.

Fill the peppers with this mixture and lightly press the surface to make it more uniform. Arrange on a platter and serve at the table.

Risotto with red radicchio

The risotto with radicchio has a unique flavor, slightly bitter flavor that is characteristic of radicchio that in this recipe is balanced by creaming with Parmesan cheese.

Ingredients for two people:
• a small tuft of red radish
• vegetable broth (one liter)
• extra virgin olive oil (one tablespoon)
• a shallot
• 160 grams of rice
• Dry white wine (50 ml)
• Black pepper (freshly ground)
• Salt 
• 20 grams of Parmigiano Reggiano

Process
Clean the radicchio and slice coarsely. Coarsely chop the radicchio with a big knife on a cutting board. Then heat the broth.

In a soup pot,  put some oil and finely chopped shallots. Then fry with low heat. When the shallot is golden, raise the heat and add the rice and toast for about a minute. Then pour in the wine and let it evaporate completely. Combine the boiling broth (4/5 spoons) and then continue to add the remaining broth, stirring occasionally,  ensuring that the mixture is not too dry. Five minutes before the rice is cooked add the chopped radicchio and check the salt. Continue to stir until the end of cooking rice. Turn off the heat and stir in grated Parmesan cheese.

Spaghetti with Anchovies

The spaghetti with anchovies are a dish of Sicilian origin and it is characterized by kindness and genuineness. They are also excellent with some chopped walnuts sprinkled on the plate.

Ingredients for four people:
- 350 grams of spaghetti
- 400 grams of anchovies
- oregano
- basil
- a clove of garlic
- extra virgin olive oil
- salt and pepper 

Process

First clean the anchovies: Pull the pulling head down so that the abdomen is opened at the right point in order to remove the entrails. Open the abdomen of anchovies with a sharp knife and remove the central bone. Rinse thoroughly under running water to remove any residue.
Now for the cooking sauce:
Put a little oil in the pan and lightly fry the garlic, until when it's just golden. Add the anchovies, of course cleaned and boned, oregano, salt and pepper. Let cook for about 20 minutes.
Now for the pasta:
Boil it in salt water, but little, drain and dress with the sauce of anchovies. Add the chopped basil and serve each plate of spaghetti with anchovy fillet some as final ornament.
If you want an idea to make it even tastier, add the capers.

Folpetti (small octopuses) in red

Ingredients: 

- 1 kg of folpetti (octopus). 
- oil; 
- 3 cloves of garlic; 
- chopped parsley, 
- chili; 
- red wine; 

Folpetti Put in a saucepan (or rather, in a crock pot) with a generous dose of olive oil, a little 'pepper, three cloves of garlic and parsley. Mix the ingredients, and then put the pot in the fridge for a few hours, in such a way as to flavor folpetti. Then, remove the pan from the fridge, fry the octopus, add the wine (about two cups) in the pan, and after the wine has evaporated, let it simmer for an hour and a half.

Make an omelet of pasta

The omelet of pasta  preparation is tasty and very filling, ideal to consume on the day's outing or picnic.

Ingredients:

- 5 eggs;

- 50 gr grated Parmesan cheese;

- 100 gr smoked scamorza cheese;

- Chopped parsley;

- Pepper,

- Salt to taste.

- 50 GR bacon;

- 400 gr spaghetti boiled;

- Oil evo 

Let's start by cutting the smoked cheese into cubes, then break the eggs into a bowl, beating with a whisk. then add salt, pepper, cheese , bacon, smoked cheese and chopped parsley. Mix well .

Now add boiled spaghetti, stirring evenly all over the egg mixture and spaghetti.

In a pan, heat the oil; then pour the spaghetti leaving saute over medium heat for about ten minutes per side. To turn the omelet pasta can help with a lid.

Serve hot on a platter or cold for a outback lunch.

The omelet pasta lends itself to many variations, including the possibility of replacing the bacon with cooked ham, of salami or sausage. The smoked cheese may be substituted or mozzarella cheese, making it even more tasty !

Serves : 4 people ;

Cooking time : about 15 minutes ;

Total preparation time : 40 minutes ;

Difficulty: medium ;

Cost: Low .

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