Ricette per Cucinare
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SUMMER
Vegetarian
NUTELLA RECIPES
Classic Recipes
Collection
Classics
Classics
Peasant-style chicken stew
45'
45'
3
Orecchiette pasta with turnip-top greens
15'
10'
1
Salt cod with polenta
60'
45'
2
Potato pie
90'
30'
6
Ricotta cheesecake
120'
60'
8
Saint Joseph’s cream puffs
60'
20'
4
Pan-fried sausages and broccoli
50'
30'
3
Spaghetti with anchovy sauce
20'
15'
2
Diced beef stew with Polenta
60'
45'
4
Baked pici pasta with sardines
45'
22'
4
Bolognese Christmas tart ‘pinza’
20'
45'
12
Pan-fried sole with tempura of Roman artichokes
10'
15'
2
Greek octopus
20'
60'
4
Tempura
20'
5'
2
Fried fish, Venetian-style
30'
3'
2
Renato Bosco’s Panettone
600'
50'
60
Bell pepper sauce made with Thermomix
30'
20'
6
Sweet pepper stew
30'
20'
3
Sicilian pesto
15'
0'
3
Flavoured Polenta
45'
30'
3
Valdostana fondue
30'
20'
5
Gnocchi Roman style
20'
25'
6
Breaded anchovies
120'
15'
4
Lamb chops marinated with lemon and mint
20'
5'
2
Stuffed chicken breasts ‘Cordon Bleu’
15'
8'
2
Duck à l'orange
30'
180'
4
Pork chops with Champignon mushrooms
20'
10'
2
Ossobuco
90'
60'
2
Salted chicken
120'
90'
4
Pork tenderloin with chanterelles mushrooms
25'
10'
2
‘Hunter’s’ chicken stew
45'
45'
4
Tuscan vegetable soup ‘ribollita’
20'
120'
4
Creamed asparagus soup
30'
0'
4
Bean and spelt soup
250'
90'
4
Oregano focaccia
200'
20'
6
Pesto quiche with baby tomatoes and pine nuts
45'
30'
4
Flatbread with mushrooms, brie and radicchio
10'
10'
1
Genoan Focaccia
15'
10'
5
Pizza base with starter dough
20'
0'
5
Classic pizza with the flavours of the south and starter dough
10'
4'
6
Pizza made with starter dough
10'
0'
8
Veronese pizza in a pan
90'
20'
5
Margherita Pizza by the metre
20'
15'
6
Sweet focaccia with grapes
120'
30'
4
Recco-style focaccia with cheese
180'
12'
4
Homemade bread
30'
35'
4
Romagnola Italian flatbread
120'
10'
6
Potato Pie
60'
35'
4
Spicy beans
20'
180'
4
Pickled cauliflower
20'
2'
5
Roman green, leafy salad
15'
0'
3
Stuffed peppers (à la grandma Fani)
90'
60'
4
Rice-stuffed tomatoes
60'
35'
2
Aubergines with garlic and parsley
30'
0'
6
Pasta ‘pie’
60'
30'
4
Ricotta and spinach cannelloni
30'
10'
4
Christmas cannelloni
60'
30'
6
Venetian risotto
14'
14'
2
Straw and hay tagliatelle with mushrooms and crispy bacon sauce
25'
20'
4
Pasta with broccoli sauce
45'
30'
3
My sweet bell pepper pasta
45'
50'
2
Pasta with aubergines and tomato sauce
20'
10'
1
Valencian Paella
15'
25'
3
Pasta hearts stuffed with a walnut sauce
40'
10'
6
Salmon tagliatelle
5'
10'
2
Radicchio risotto
5'
20'
2
Pasta with Bolognese sauce
270'
240'
6
Red spaghetti with creamed aubergine sauce
30'
0'
2
Tortelli pasta stuffed with greens
120'
5'
4
Tomato and pancetta pasta ‘all'amatriciana’
45'
30'
2
Amatriciana Spaghetti
30'
30'
4
Seafood risotto
60'
30'
3
Fried cauliflower with Ligurian garlic sauce
30'
20'
2
Gnocchi with crab sauce
120'
90'
2
Spaghetti with anchovy sauce
15'
10'
1
Pandoro tree
30'
0'
12
Panettone
48'
45'
12
Yule log
80'
15'
8
Nougat semifreddo with fruits of the forest sauce
20'
0'
6
Valdostana Cutlet
20'
15'
2
Steak tartare
20'
0'
10
Fried mozzarella with anchovies and radicchio
15'
10'
4
Scallops au Gratin
45'
0'
6
Ligurian style mushrooms and potatoes
45'
30'
3
Crepes stuffed with pork and radicchio
40'
15'
2
Apple tart
90'
40'
8
Fig cake
15'
45'
6
Ricotta tart
30'
30'
8
Plum cake
60'
30'
6
Sponge finger dessert
45'
0'
6
Neapolitan ‘pastiera’ cake
60'
60'
12
Spaghetti with pesto Trapani-style
10'
10'
3
Tuna pasta
20'
10'
3
Cockerel stuffed with citrus fruits
20'
40'
2
Beef medallions with ham and sage
20'
30'
4
Pumpkin ravioli
120'
5'
3
Stuffed artichokes
45'
30'
2
Beef fillet
10'
10'
2
Salt cod Vicenza-style
40'
240'
4
Tuna meatloaf
30'
20'
4
Baked monkfish
120'
90'
4
Mimosa cake
180'
35'
8
Cherry clafoutis
15'
40'
6
Beef fillet with green peppercorns
10'
10'
2
South Tyrolean dumplings
60'
20'
4
Pasta with beans
120'
120'
4
Pizzoccheri pasta with chanterelle mushrooms and sage
60'
20'
4
Risotto with cuttlefish ink
30'
20'
1
Arancini rice balls
45'
20'
3
Fried, breaded olives
30'
10'
4
Deep-fried vegetables Roman style
20'
10'
4
Gratin dauphinois
80'
60'
4
Pumpkin gnocchi
60'
3'
2
Strawberry Risotto
25'
20'
1
Orecchiette pasta with pecorino cheese and turnip tops
25'
0'
2
Marinated courgettes
20'
15'
4
Potato gnocchi
30'
2'
2
Marinated Sardines
60'
30'
8
Italian "diplomatic" pudding
30'
60'
6
Stuffed pasta in broth
60'
15'
8
Homemade pasta tubes
20'
10'
4
Roast pork shank
15'
90'
4
Italian squid pie
120'
30'
6
Venetian style fritters
150'
20'
6
Sponge and cream pudding
160'
0'
6
Little chickpea fritters
20'
10'
4
Dry hazelnut biscuits
20'
15'
6
Semolina pudding
60'
40'
6
Potato and ricotta croquettes
60'
10'
4
Perugian Easter cake ‘Ciaramicola’
40'
20'
4
Stuffed potatoes
40'
30'
3
Rustic pizza
60'
10'
2
Aubergine balls
30'
10'
4
Vegetable soup with spelt
120'
120'
4
Tomato and mozzarella pizza turnover
90'
30'
6
Meat fillets with tomato and oregano
20'
10'
2
Black forest cake
60'
30'
8
Rice, potatoes and mussels
90'
60'
8
Livorno mullet
30'
15'
3
Paccheri pasta with sausage meat and artichoke sauce
20'
0'
2
Spaghetti in a foil parcel
20'
20'
2
Pasta with cuttlefish sauce
30'
30'
4
Mixed boiled meats
20'
180'
3
Herby bread balls with tomato salsa
45'
15'
3
Saint Joseph doughnuts
40'
20'
6
Milanese Risotto
20'
15'
4
Ossobuco bone marrow stew
40'
0'
4
Sweet ricotta filled pastry
40'
30'
5
Paduan layered cake
60'
65'
8
Focaccia bread
200'
20'
4
Baked aubergine with parmesan
120'
30'
3
Spaghetti with mussel and clam sauce
20'
12'
2
Pasta with sausage and turnip top sauce
20'
15'
2
Spaghetti carbonara
15'
15'
4
Baked pasta
20'
20'
3
Sweet plait
20'
30'
6
Fried pastry balls: struffoli
30'
10'
8
Chocolate and almond cake
15'
40'
8
Oxtail stew
20'
150'
2
Milanese risotto
20'
20'
1
Stuffed Bolognese Cannelloni
90'
20'
6
‘Hunter’s’ rabbit stew
200'
60'
4
Beef stew in red wine
120'
90'
2
Bolognese lasagne
120'
15'
6
Apple cake
60'
40'
6
Sliced fillet beef
25'
3'
2
Carbonara
10'
10'
4
Cuttlefish with peas
40'
30'
2
Milanese breaded cutlets
20'
10'
2
Trofie pasta with pesto sauce
15'
0'
2
Carnival fritters
25'
0'
4
Pasta with tomato sauce
15'
8'
2
Aubergine stew ‘caponata’
30'
20'
2
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