the pasta recipes (both long and short varieties) refer to the
appropriate quantities of pasta (about 100g per person) already
cooked in boiling salted water and drained while still “al
dente”. The amount of extra virgin olive oil to use in
the preparation of sauces is about 2 spoonfuls per person, but
this will vary depending on individual tastes. The sauces and
preserves require only a brief cooking time, simply to be reheated
on a low flame for about 5-7 minutes. Each of the recipes can
be used for other types of pasta than those indicated
Crispy garlic bread
Grill slices of bread for 2 minutes on each side. Put the toasted
slices on individual plates and sprinkle with salt, and garlic
Spread some slices of bread with olive pate’ and place
them in a preheated oven (180°) for a few minutes then serve
while hot, with a drizzle of chilli pepper oil as required.
Two ways to prepare « bruschetta »
Ingredients for 4 persons :
8 slices of peasant bread, 2 garlic cloves, 2 large ripe tomatoes, extravirgin olive oil, basil, salt.
Peel the tomatoes and take away seeds, chop them and season with extravirgin olive oil. Toast the slices of bread and while they are still warm brush on one side peeled garlic, then add little extravirgin olive oil, put over the tomatoes and basil leaves, then serve. N.b instead of basil leaves you may use oil flavoured with basil.
With chicken and avocado
Ingredients for 4 persons: 8 slices of peasant bread, a chicken breast, a garlic clove, an onion, a lemon and extra virgin olive oil.
Dice the chicken breast and toast it on the grill on both sides. Peel the avocado, take away the stone and put it in the mixer with garlic clove, the onion, extra virgin olive oil and some drops of lemon. Put the sauce on bread slices then add chicken and a dash of extra virgin olive oil
Toast “alla pizzaiola”
Arrange the slices of bread on the grill and using a spoon,
spread the chopped tomatoes (previously mashed with a fork).
Then plut a few slices of fresh mozzarella on top of the tomato,
some anchovies, salt to taste, and garnish with basil oil and
chilli pepper oil. Put under the grill, about 15cm away from
the element. When the mozzarella starts to melt the slices are
ready and can be served.
spaghetti with tomatoes
In a casserole, mix part of a bottle of chopped pureed tomatoes,
a tablespoon of rosemary olive oil and a pinch of salt, heat
for 5 minutes, add a couple more tablespoons of extra-virgin
olive oil, a touch of chilli pepper oil, a touch of garlic oil
and cook for another 2 minutes, toss in the spaghetti (already
cooked in boiling salted water and drained while still “al
dente”), sprinkle with parsley, mix well and serve immediately.
Empty the contents of a jar of shelled and cleaned clams into
a casserole with a couple of dessert spoons of olive oil and
heat through. Add a little chilli pepper oil, the vermicelli
(already cooked in boiling salted water and drained while still “al dente”), sprinkle with parsley, mix well, remove
the casserole from the flame and serve immediately.
Pasta alla matriciana
450 gr. spaghetti
half an onion
150 gr. died pancetta
400 gr. tomato pulp
40 gr pecorico cheese
5-6 tablespoons of Extra virgin olive oil
salt, pepper and pepperoncino
Dice the pancetta and the onion. Sauté the pancetta in olive oil, then add the onion, simmer on low heat for two minutes. Add the tomato pulp, and mix well, let simmer on low heat. Salt and pepper to taste, then add the hot peppers. Cook the pasta in salted water. Once the pasta is cooked to al dente, drain the water and mix with the matriciana sauce. Top with the pecorino cheese.
spirals with vegetables
Heat up the contents of the jar of vegetable sauce in a large
and deep saucepan, add the pasta spirals (already cooked in
boiling salted water and drained while still “al dente”),
add the olive pate as desired, mix again, remove from flame,
a sprinkling of cheese and serve immediately.
with olive and tomato paté
Empty the contents of a tin of chopped tomatoes into a casserole
with a couple of dessert spoons of extra virgin olive oil, heat
through mixing well for a few minutes, add the penne (already
cooked in boiling salted water and drained while still “al
dente”), add the olive pate as desired, mix again, remove
from flame, a sprinkling of cheese and serve immediately.
Heat gently four dessert spoons of basil oil and one of garlic
oil in a casserole for 2 or 3 minutes, add the rigatoni (already
cooked in boiling salted water and drained while still “al
dente”), drizzle over the chilli pepper oil or finely
chopped chilli pepper, mix well, remove from flame, sprinkle
with cheese, and serve immediately.
" tortiglioni" with shrimps and " pesto"
Ingredients for 4 persons:
"Tortiglioni" 450 gr.
Tomatoes pulp 400 gr.
Peeled shrimps 300 gr.
Parmesan cheese grated 150gr.
Toast almonds without shells 100 gr.
Pine nuts 60 gr.
3 garlic cloves
extra virgin olive oil 2 dl.
White win 1 glass
Fresh mint 5 leaves
1 bunch of basil
In a large sauté pan put oil and a garlic clove, when hot add the shrimps, then white win and tomatoes pulp you will have diced. Add salt and pepper and let simmer for just about 10 m
For the "pesto": a part, with the help of a food-mixer, prepare a mixture with almonds, pine nuts, , mint and garlic, add remaining oil and mix all to obtain a cream, salt and pepper.
Bring a large pot of salted water to boil, add the pasta and cook "al dente", drain and put in the pan with tomatoes sauce. Add the pesto, parmesan cheese and mix .
Add some basil leaves and serve
Pesto alla Genovese
Ingredients to season 600gr of pasta
2 garlic cloves
4 little bunches of fresh basil
1 pinch of kitchen salt
1 tablespoon of pine nuts toasted in the oven
3 tablespoons of grated pecorino cheese not too strong.
3 tablespoons of grated parmesan cheese.
1 glass of extra virgin olive oil
The "pesto alla genovese" is done with the help of a mortar in marble and a pestle in wood and a lot of patience . Now days we use a food-mixer but the best solution is still the old one !!!!!
In a food-mixer put garlic cloves, the basil leaves you will have carefully washed, the salt that help to preserve the green color of the leaves, and the pine nuts. Start mixing while adding little by little the cheeses and extra virgin olive oil. When you have a homogenous cream, put it in small glass pots and cover with oil so to preserve it. To season pasta, you have always to dilute pesto with a little of pasta cooking water
with garlic, oil and chilli pepper
Add some garlic oil and 2 chopped hot chilli peppers and heat
on a low flame for 2 minutes, add the spaghetti (already cooked
in boiling salted water and drained while still “al dente”),
sprinkle with parsley, toss the pasta mixing well for another
two minutes. Serve immediately.
Linguine with pesto
Ingredients for 4 persons :
600 gr of « linguine »
4 peeled potatoes of medium size.
About ten green beans.
A ladle of pasta cooking water
"Pesto alla Genovese"
80 gr of grated parmesan cheese
Preparation : In the typical Genoa recipe of pasta with pesto you need to add boiled potatoes and green beans. In a large pot boil in salted water diced potatoes and green beans. When they are nearly cooked, add "linguine", mix and let finish cooking.
Drain the pasta when "al dente" together with potatoes and green beans, season immediately with "pesto" that you will have dilute with a ladle of pasta cooking water before.
Add grated parmesan cheese and serve
with olive paté and dried tomatoes.
Mix together in a dish some extra virgin olive oil, the olive
pate’ and the dried tomatoes, finely chopped.Cook for
10 minutes adding a ladle of vegetable stock. Pour over the
spaghetti, already cooked “al dente” in boiling
Rice with pesto
300 gr rice
A small pesto pot
Preparation:Cook the rice in salted boiling water. Put the rice very warm in a soup-tureen, add the pesto pot and mix carefully. Add as much as you like grated cheese and serve.
(Preparation time: 16 / 20 minutes)
Line in a high sided saucepan with 3 dessert spoons of extra
virgin olive oil, add the uncooked rice, mix well and cover
with water, adding a 1/2 teaspoon of meat extract, a bay leaf
and bring to the boil without stirring so that the rice remains “al dente”, remove from flame, add another few spoons
of extra virgin olive oil, mixing briskly and serve.
leg of lamb
Have a buthcer remove the bone from a leg of lamb weighing about
1kg (for 4 people) and make an incision along the length of
the lamb. Place it in a steel or terracotta dish. In another
dish mix together 8 spoons of rosemary oil, 2 spoons of garlic
oil and 1/2 a glass of white wine, salt, pepper or finely chopped
chilli pepper, mix well and pour over the leg of lamb, then
leave to soak for an hour. Place the dish under the grill about
10-15cm from the coals and cook for about 12 minutes, if possible
keeping it covered. Turn the lamb, cover again and cook for
another 12 minutes. Remove from grill, slice and serve. You
can serve it with potatoes or salad.
Arrange 16 lamb chops (4 people) on a large oven tray, sprinkle
with 4 spoons of basil oil, one of garlic oil and one of rosemary
oil, and cook for 2 minutes on both sides, add salt and pepper,
1/4 glass of white wine, finish cooking and serve. You can serve
them with salad.
with olive paté.
Put the entrecote into a frying pan with 4 spoons of rosemary
oil. Fry on both sides on a high flame, remove from the pan,
then add 4 teaspoons of olive pate diluted in 1/4 glass of marsala
wine (or rosè wine) to the same pan and 4 dessert spoons
of extra virgin olive oil. Heat until the wine evaporates, return
the entrecotes to the pan and finish cooking.Can be served
with salad or dried tomatoes.
kebas with anchovies.
Cover the kebabs with garlic oil and rosemary oil, place on
the barbecue about 10cm from the coals, heat four anchovy fillets
in 3 dessert spoons of oil and a little salt. Use this mixture
to season the kebabs until they are fully cooked.Serve with
salad and sweet peppers.
Salmon with dill
600g of fillet of salmon very fresh
extra virgin olive oil
a spoon of pink pepper
2 or 3 little branches of dill
half an orange juice
Put away salmon skin and bones. Wash it and dry it carefully, put it in a fireproof dish and add little extra virgin olive oil. Add a spoon of ground pink pepper, chopped dill, finely diced onion and half orange juice. Cover and let marinate for half an hour. Then put away the onions and put the salmon in the oven already warm for 20 minutes at 180 °. Once the salmon is cooked, put it a dish, add pink pepper to flavour, decorate it with dill and serve
Cook the shrimps in boiling salted water for 2 or 3 minutes.
When cooled, remove the shell. Season with lemon oil, salt and
drizzle with chilli pepper oil to taste
Lightly cook the peeled shrimps in a little extra virgin olive
oil (400g per person). Beat 4 eggs with a little salt and a
touch of chilli pepper oil. Add the shrimps and pour the mixture
into a frying pan pre-oiled with extra virgin olive oil. Cook
for 5 minutes on both sides. Serve while soft and hot.
Slice thinly 100g of fresh cheese (sheep’s’ cheese
is best) e chop up a hot chilli pepper; beat 4 eggs, add a pinch
of salt and mix together. Fry the mixture in boiling extra virgin
olive oil till golden on both sides. Serve piping hot.
Wash the lettuce well, bunch together the leaves and cut into
strips. Dress with extra virgin olive oil and wine vinegar (in
the ratio of 4:1) and add a pinch of salt.
Slice the fresh mozzarella (or use bite size mozzarella’s)
and the tomatoes. Arrange on a serving dish alternating a slice
of tomato and a slice of mozzarella. Season with oregano, salt,
pepper and a generous quantity of basil oil.
Clean and slice a cucumber, a red pepper, a lettuce, an onion,
a tomato and 2 or 3 bite size mozzarella’s. Put all the
ingredients into a salad dish and season with salt, pepper,
a little wine vinegar, basil oil and extra virgin olive oil.
Wash the potatoes and beetroot, peel both and cut into cubes.
Wash the apples, remove the core and slice. Boil two eggs, and
mash in small container. Add all the ingredients into a large
bowl, season with salt, pepper, lemon oil and mix well.
Chop some mature tomatoes and place in a small bowl, add salt,
pepper, oregano, garlic oil, basil oil, and chilli pepper oil,
mixing well. Soak the “friselle” with a little water
and dress with the tomato mixture.
salad with sweet peppers
Add the peppers with tomatoes and onions to the pre-boiled chicken
strips. Season with extra virgin olive oil and wine vinegar
(in the ratio of 4:1) add salt.
same procedure can be used to prepare a multitude of different
salads with many different vegetables, both raw or cooked,
green beans and potatoes, cabbage, spinach and apple, onion
and watercress, mushroom and celery and asparagus, carrots
and salsify, cauliflower, beetroot, courgettes, Saovy cabbage,
fennel etc. The main secret is to cut the vegetable into thin
strips or slices so that the dressing can be soaked up.In
this case the aromatic oils play an extremely important role,
and along with the wine vinegar can make easy work of preparing
scaloppine with truffles.
Ingredients: Slices of lean veal , flour, olive
oil, cream, salt, truffle.
Preparation: Tenderize the slices of veal and
flour. Sauté in a frying pan with olive oil. When half
cooked, add cream (one or two table spoonfuls), season everything
with salt and meat extract. Finish cooking and serve with a
generous portion of truffle.
with cream and ham
Ingredients: fresh tagliolini, olive oil, ham,
onions, salt, pepper truffle.
Preparation: In a frying pan, sauté
the onions until clear with olive oil, then add the ham, cream,
salt and pepper. Cook for another two minutes. Sauté the pasta, pre-cooked in salted water. Do not over drain the
pasta, leave a little of cooking water. Serve with slice of
allo spazzacamino - Gnocchi.
Ingredients: potato gnocchi, olive oil, onions,
smoked pancetta, sausage, cream, salt, pepper, truffle
Preparation: Sauté the onions in the
olive oil, add sausages and cook for a couple of minutes. Add
smoked pancetta, cream, salt and pepper and add a portion of
truffle. Sauté the gnocchi (pre-cooked in salted water),
pay attention so they do not ver dry, add a little of broth.
Serve with truffle on top. This sauce accompanies meat tortellini
Penne with "Ricotta" cheese and black truffle
Ingredients for 4 persons : 500 gr. of "penne", extra virgin olive oil, 200 gr. of "ricotta", some spoons of milk, 100 gr. of julienne sliced raw ham , salt, pepper, grated "pecorino" (ewe's milk cheese) and slivers of black truffle
Preparation: crush "ricotta" cheese with the help of a fork, add salt, pepper and the milk so to soften "ricotta".
In a sauté pan put the extra virgin olive oil, warm on high heat and sauté the julienne sliced raw ham and slivers of truffle.
Bring a large pot of salted water to boil, add the "penne" and cook "al dente", drain and add "penne" to "ricotta" cheese mixture. Then add on pasta the mixture of ham and truffle. Decorate with "pecorino" slivers and serve warm
with mussels and truffle cream sauce
Ingredients: Mussels, béchamel, sauce,
emmenthal cheese, truffle, olive oil, salt, pepper.
Preparation: Cook mussels on brisk fire until
open, in a pot. Take them out of their shell, and place them
in a deep dish. Mix the mussels with the béchamel sauce
then replace them in their shell. Sprinkle with truffle and
emmenthal, bake in the oven until “au gratin”. Add
another portion of truffle.
salad with salmon and truffle.
Ingredients: potatoes, fresh salmon, black
truffle, mayonnaise, salt and pepper.
Preparation: Dice potatoes into small cubes,
put them into salted water. Cook a little, make sure that they
stay firm. Boil the fresh salmon, remove bones, then flake with
a fork. Once the salmon and potatoes are cooled, mix with mayonnaise,
add the truffle and a pinch of pepper. Arrange the mix as desired
on a plate. Garnish with slices of black truffle
tuna scaloppine with truffle.
Ingredients: Fresh thon slices, flour, olive oil, cream, salt, pepper, truffle
Preparation: flour the fish slices, season
with salt and pepper and cook them in olive oil. Prepare in
a frying pan the cream with little fish broth and truffle, add
fish slices and a drop of white win. Cook until sauce becomes
creamy. Serve with slices of truffle.
Ingredients: Eggs, truffle, cream, cheese,
olive oil, salt
Preparation: Beat the eggs, add cheese, truffle,
cream and salt. Sauté in hot frying pan.
Ingredients: Cooked chicken pieces in a broth,
sliced truffle, finely chopped celery, egg yolks and olive oil
sauce, salt and pepper to taste.
Preparation: Mix all ingredients together with
the sauce in a bowl. Serve cold
di pollo - Polenta.
Ingredients: Yellow corn meal, water, parmesan
cheese (grated), emmenthal cheese, truffle.
Preparation: Prepare a not too thick corn meal
according to package directions. In ovenproof moulds, spoon
in two tablespoons of polenta. Top with parmesan and truffle,
then top with two more tablespoons of polenta. Top with more
cheese and truffle. Bake as muffins.
Ingredients: Lasagne sheets, cooked, stemmed
and chopped spinach, ricotta cheese, nutmeg, béchamel
sauce, parmesan cheese, truffle.
Preparation: Mix the chopped spinach with the
ricotta cheese. Add some nutmeg. In the lasagne pan repeatedly
layer béchamel, pasta sheets, ricotta mixture and chopped
truffle until you have reached seven layers. Top with parmesan
cheese and bake
Potato "tortelli" with truffles.
Ingredients: Cooked potatoes, garlic, parsley,
olive oil, butter, cheese, nutmeg, pastry sheets, truffle.
Preparation: Mash hot potatoes, add butter,
salt, cheese and truffle. Sauté garlic lightly in olive
oil, then add chopped parsley. Add potato mixture with a pinch
of nutmeg. Place small amount on pastry sheets, fold over and
close with a fork. Separate and boiled in salted water, sauté in butter, top with truffle and serve.
with scampi, brandy and truffle.
Ingredients: Rice, scampi, brandy, truffle,
scampi broth, onions, olive oil, salt, cream.
Preparation: Boil the scampi in salted water.
Drain and peel. Re-boil with “shells” only until
you have a broth. In a stew pan, sauté the onions with
butter, add rice and from time to time add filtered broth. In
a frying pan, add the scampi a touch of cream, flambé with brandy: When rice has cooked, add the scampi and cream.
Serve hot with truffle
of chicken with truffle.
Ingredients: Chicken breast, eggs, mozzarella,
onions, truffle, parsley, bread-crumbs, salt, pepper, olive
oil, flour. Sauce: water, flour, butter, truffle, salt and pepper.
Preparation: slice finely chicken breast, put
it in a bowl and add eggs, finely chopped onions and parsley,
dices of mozzarella. Season with salt and pepper and mix well
together, if mixture appears too liquid add bread-crumbs. Make
rissoles, flour them and fry in olive oil. Once cooked, drain
In the meanwhile prepare sauce with butter, flour and water.
Put then rissoles in it and boil down. Serve hot with truffle.
“Crostini” with black truffle.
Ingredients: Butter, flour, broth, parmesan,
salt, brandy, chopped truffle, toast bread.
Preparation: In a frying pan, melt the butter,
add flour and make your béchamel sauce. Dilute with broth
and add chopped truffle. Cook for two minutes, add the brandy,
finish by adding the parmesan cheese. Spread onto toasted bread
Ingredients: Béchamel sauce, goat cheese,
whites of eggs beaten stiff , boiler potatoes, salt, truffle.
Preparation: In a béchamel sauce, mix
in sliced potatoes, goat cheese, white of eggs and truffle.
Place in ovenproof moulds. Bake at 100 degrees Celcius
Ingredients: Potatoes, truffle, eggs, butter,
whipped cream, cheese, olive oil for frying.
Preparation: cook the potatoes in water, flake
them. Mix all ingredients until very compact, form rissoles
and fry them in olive oil.
Ingredients: White truffle, a blend of fontina,
goat , emmenthal and parmesan cheese, eggs, milk, pinch of nutmeg.
Preparation: Scramble the eggs with milk (6
eggs to 1 litre of milk) and add the other ingredients (cheeses
have to be dice). Butter the moulds, fill with the mixture,
cook at 90 degrees. Serve hot
Ingredients: very thin tenderized veal sliced,
truffle, ricotta cheese, cream, salt.
Preparation: Mix truffle and salt with ricotta
cheese. Fill the veal with this mixture by making closed “packets”.
Place in an ovenproof dish, sprinkle with salt and pepper and
cover with cream. Bake in the oven, serve hot, garnish with
Ingredients: boiled and peeled scampi, truffle,
celery, lemon infused olive oil, salt, lemon, parmesan cheese.
Preparation: Place the cooked scampi on a platter,
cover with celery finely chopped celery, then season with salt
and lemon juice. Sprinkle with parmesan, and drizzle with lemon
oil. Finally, garnish with sliced truffle