Linguine allo sgombro e pomodori secchi is a flavourful first course that is easy to prepare, ideal for a quick lunch or a family dinneer.
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Filetti di branzino con pomodorini e olive is an appealing, easy to prepare dish perfect for a light summertime meal.
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Skewers of chicken, pancetta, and bell peppers is a creative and attractive fry-up perfect for something quick and light but tasty!
Ingredients
- 5 slices of chicken breast
- 80g sliced pancetta
- 1 bell pepper
- ½ glass white wine
- Salt, as desired
Procedure
Tagliatelle with squash and sausage is an easily-prepared, flavourful first course to celebrate autumn. It’s the perfect choice for that Sunday family dinner!
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Procedure
Prawn and Prosecco Risotto makes a simple yet elegant first course, perfect for an intimate dinner or a special occasion.
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Grilled mackerel crostini with caramelised onions is a simple yet appealing finger food for a summertime aperitif or to start off that delicious seafood dinner.
Ingredients:
● ½ baguette
● 1 tin of grilled mackerel in olive oil
● 1 red onion
● 1 glass of semi-dry red wine
● 3-4 tbsp vinegar
● 1-2 tbsp sugar
● Salt as desired
● Extravirgin olive oil as desired
Procedure:
1. Cut the baguette into 2cm-thick slices, then grill for about 2 minutes per side.
2. Cut the onion into slices, brown in a bit of extravirgin olive oil on very low heat.
3. Add the glass of red wine, continue cooking the onions, covered and on low heat, for another 10 minutes.
4. Add a little vinegar, 1-2 tbsp sugar, and salt, if desired.
5. Thinly slice the mackerel.
6. Arrange the caramelised onions on the bread slices and the mackerel slices over the onions.
7. Serve the crostini, accompanied by a flue of sparkling wine.
Couscous Greek-style can be served cold either as a first course or in a glass as an antipasto.
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Crumb cake with ricotta and chocolate chips is a short-bread crust cake that is delicious and easy to make.
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Gli spiedini di seppie e gamberoni gratinati is a delicious, quickly-prepared antipasto, simple but dramatic.
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Spaghetti alla carbonara is a first course classic to the Lazio region. The origin of the dish is uncertain, and over time variations have arisen.
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Spaghetti allo sgombro e limone is an utterly delicious yet simple-to-prepare dish.
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Note
Use a potato-peeler to cut some very thin slices of lemon peel, then shape into narrow slices: these will be an eye-pleasing addition to the presentation
This is the perfect finger food to complement an aperitif drink. It’s ready in just a couple of minutes and is ultra-tempting.
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Zucchini-crusted perch filet is an imaginative and economic second course. Its crunchy crust and absence of bones make this an appealing dish even for those who usually do not eat fish.
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Note
The lardo not only serves to add flavour but to keep the perch soft and juicy (even if it is overcooked by mistake).
Fagottini di bresaola con noci e caprino is an eye-catching, easy-to-make finger food.
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Note: the bresaola leaves should not be too thin, or they will tear.
Sautéed chicken with bell peppers is a simple, quickly prepared dish, perfect for a dinner with flair.
Ingredients
400g sliced chicken breast
2 red bell peppers
1 clove garlic salt as needed
extravirgin olive oil as needed
Procedure
Fusilli with romanesco broccoli and mackerel is a very simple, colourful first course. The creamy, attractive broccoli sauce perfectly complements the pronounced character of the mackerel, creating a superb marriage of flavours.
Ingredients:
200g fusilli
4 small filets of fresh mackerel
1 romanesco broccoli
5/6 cherry tomatoes
salt as needed
extravirgin olive oil as needed
Procedure:
Note
This recipe presumes use of two small mackerels, about 15-20cm long. If a larger fish is used, one may suffice. Mackerel is economical and healthy (very rich in omega-3); it degrades quickly, however, and so it should be consumed while still fresh.
Spaghetti with clams and roe is a refined, flavourful first course. The perfect dish for a formal meal or a romantic dinner.
Ingredients
200g spaghetti
500g clams (cleaned)
40-50g mullet roe (bottarga) (preferably not grated)
1 clove garlic
2/3 tbsp chopped parsley
extravirgin olive oil as needed
Procedure
Ingredients
1 round sheet of puff pastry dough
600g squash (cubed)
1 leek
100g Gorgonzola salt as needed
nutmeg as needed
extravirgin olive oil as needed
Procedure
Crostini with mozzarella, shrimp, and cherry tomatoes (Crostini con mozzarella, gamberetti e pomodorini) is a delicious dish and very easy to prepare. It’s prefect as an apéritif or as an antipasto.
Ingredients
1 baguette
ca. 20 frozen shrimp
ca. 5-10 cherry tomatoes
1 mozzarella di bufala cheese
3 tbsp chopped parsley
1/2 garlic clove
Sufficient extravirgin olive oil
Procedure
Risotto with squash and shrimp (Risotto alla zucca e gamberetti) is a first course of fish that displays classic autumn colours. The sweetness of the squash perfectly complements the flavours of the shrimp, creating a delicious dish.
Ingredients
200grice
200g frozen shrimp
200g squash, cubed
2 cloves garlic
2-3 tbsp chopped parsley
40g Parmigiano Reggiano cheese
750mlbroth
Half-glass of white wine
Sufficient extravirgin olive oil
Procedure
Note
It is best not to cook the frozen shrimp more than 5 minutes, or else they become mushy.
Download and print the recipe
Linguine with cuttlefish and bell peppers is a colourful and delicious first course. Those who have little time available will love this simple dish.
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Procedure
Note
Download and print the recipe
Sfogliatine alla caprese revisited is an antipasto of puff pastry with cherry tomatoes, mozzarella, and basil. It is a simple, quick dish inspired by the classic dish of Italy’s Campania region.
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Note:
E’ preferibile utilizzare pomodorini della varietà datterino perché, rilasciando meno acqua, non vanno ad i numidire l a pasta sfoglia.