The recipes
FIRST COURSES
CICERE E TAGLIARIEGL'
Ingredients (for 6 people)- 600 g. of homemade noodles
- 600 g. of chickpeas
- 1 large spoonful of suet
- Salt and pepper
Brown the garlic in the lard and add the previously cooked chickpeas, a little salt and a pinch of pepper. Let everything cook for a while. Separately, cook the tagliariegl' and drain them al dente. Add the tagliariegl' to the sauce, sautéing them in the pan. Serve hot. (according to taste, add a little water from the draining to make the pasta more slippery.)
TAGLIATELLE WITH ASPARAGUS AND BOLETUS
Ingredients (for 4 people)- 500 gr of noodles
- 250 gr mountain asparagus
- 100 gr of fresh porcini mushrooms
- 100 gr of baked ham
- 50 gr of butter
- 100 gr of parmesan
- little oil
- garlic
- little onion
- salt
Put the butter, a little olive oil, the finely chopped garlic and onion in a saucepan, fry them finely, add the asparagus, mushrooms and cooked ham, cook slowly, stirring frequently. Boil the tagliatelle in salted water, drain them al dente and dress them with grated parmesan and the previously prepared sauce. (Cooking cream can be added).
PAPPARDELLE WITH PUMPKIN
Ingredients (for 4 people)-
500 g of pumpkin
500 g of pappardelle
1 garlic
half a chilli
olive oil
salt
- 500 gr of pumpkin
- 500 gr of pappardelle
- 1 garlic
- half a chilli
- olive oil
- salt
Cut the pumpkin into small cubes, cook in salted water and when cooked pass through a vegetable mill. Fry the garlic and chilli pepper, add the pumpkin, salt and finish cooking until everything becomes a creamy and homogeneous mixture. Meanwhile, cook the pasta in plenty of salted water, when cooked, drain well and sauté in the cream.
PUMPKIN AND BEANS
Ingredients (for 4 people)- 55 gr of beans
- 1 Kg of pumpkin
- 1 chilli
- parsley
- garlic
- oil
- salt
Fry the oil, garlic and chilli pepper, add the pumpkin and let it cook slowly. When the pumpkin is cooked, add the previously cooked beans, salt and leave to infuse for 15 minutes.
RISOTTO ALLA CAMPAGNOLA
Ingredienti (per 4 persone)- 400 gr of rise
- 200 gr of "ovuli" mushrooms
- 40 gr of butter
- 3 tablespoons of oil
- chicken broth
- an onion
- half a glass of red wine
- 250 gr of peeled tomatoes
- a sprig of parsley
- grated pecorino
- salt
Finely chop the onion and brown it well in the oil and butter, add the ovules cut into thin slices; let them flavor well in the sauce, then wet them with red wine, lightly salt them and let the wine evaporate. Then add the sieved peeled tomatoes and cook for 5 minutes. At this point, throw the rice into the bowl, mixing it well with the other ingredients, bringing it to full cooking, adding the hot broth a little at a time. A few minutes before removing it from the heat, add the chopped parsley. When the rice is ready, turn off the heat and, leaving the saucepan on the heat of the stove, add two generous handfuls of pecorino, mix well and serve.
mushrooms in the kitchen
LINGUE DI BUE DORATE
Ingredients (for 4 people)- 600 gr. of mushrooms (lingue di bue type)
- flour
- 2 eggs
- salt
- fry oil
- a lemon
Clean the mushrooms well, wash them quickly and dry them, cut them into slices, dip them first in the flour, then in the beaten egg with a pinch of salt and brown them in abundant boiling oil. Drain the frying grease on a sheet of absorbent kitchen paper and serve the mushrooms surrounded by lemon wedges.
PORK BACK WITH GALLINACCI MUSHROOMS
Ingredients (for 4 people)- 750 gr of pork back
- 250 gr of mountain asparagus
- vinegar
- 300 gr of gallinacci mushrooms
- 150 gr of carrots
- 1 onion
- thyme (piperna)
- laurel
- broth
- salt
- pepper
- 50 gr of butter
Melt the butter in an earthenware saucepan, add the carrots cut into slices and the pork back. Brown everything over a moderate heat and, as soon as the meat is well browned, add salt and pepper, add two or three bay leaves, a sprig of thyme and the sliced onion: let the latter soften and then pour over a few spoonfuls of broth and let everything simmer over a very low heat for 45 minutes. Meanwhile clean the mushrooms, wash them quickly with water and vinegar. Then put them on the flame, in a container, without any seasoning, and leave the water to lose for five minutes. Drain the mushrooms. Add them to the meat after half an hour of cooking, let them flavor for a while, then pour over a ladle of broth and continue cooking for another half hour. Serve the pork back piping hot, surrounded by the mushrooms and carrots.
WILD BOAR CUT ALLA TREBULANA
Ingredients (for 4 people)- 4 wild boar ribs
- oil
- half a liter of red wine
- three cloves
- two bay leaves
- a knife tip of chili pepper
- 400 gr of gallinacci mushrooms
- an onion
- a spoonful of flour
- salt
- pepper
Put the red wine in a bowl with the cloves, the bay leaves, a few grains of pepper and immerse the wild boar ribs in them, leaving them to marinate for a day. Clean the mushrooms, wash them quickly with water and vinegar: then put them on the fire in a covered container without seasoning and let them lose the water for 5 minutes. In another saucepan, heat a little oil and add the mushrooms to cook for 20 minutes, salting and peppering them. Let them bask on a slow fire. In another container, heat four tablespoons of oil and, as soon as you see it steaming, place the chops in it and roast them for 4 minutes on each side. Salt them and remove them from the container, placing them in a warm dish. In its cooking juices, brown the chopped onion, add the chilli pepper and the flour, stirring well, then add the mushrooms with their sauce, stir again and sprinkle everything with the filtered marinade. Let the sauce thicken a little over high heat, then put the ribs back in the pan to warm them up and serve immediately surrounded by the mushrooms and drizzled with the cooking sauce.
appetizers
PEPPERS STUFFED WITH SPAGHETTI
Ingredients (for 6 people)- Six peppers
- 500 gr of spaghetti
- garlic
- parsley
- 150 gr of pitted black olives
- 500 gr of fresh tomatoes
- olive oil
- salt
- a spoonful of capers
Roast the peppers and remove the skin. Pour the oil into a pan, heat and add the minced garlic, brown, then add the olives into small pieces and the capers. After frying everything, add the chopped tomatoes, salt them and leave them to cook over a low heat. When cooked, turn off and add the parsley. Meanwhile, cook the pasta, drain halfway through cooking and pour it into part of the sauce, stirring occasionally. Then stuff the peppers with the dough. In a pan prepare the base with the sauce, add the peppers tightly closed and pour the remaining sauce. Saute in the oven over moderate heat for half an hour. Serve warm.
ZUCCHINI AND CHICKPEAS ROLLS
Ingredients (for 4 people)- 2 large courgettes
- 500 gr of chickpeas
- Lemons
- Chili
- Parsley
- Salt
- Oil
Wash the courgettes, cut them lengthwise and cook them on a preheated grill. Drain the chickpeas, squeeze a lemon, add to the chickpeas then blend until you get a smooth cream. Spread the chickpea cream on the zucchini slices, roll them up to form rolls. Squeeze the lemon and emulsify with a pinch of salt, chilli pepper and parsley. Arrange them on a serving dish and sprinkle them with the emulsion.
DRIED CHESTNUT SOUP
Ingredienti (per 4 persone)- 500 gr of chestnuts
- 250 gr of chopped figs
- 150 gr of raisins
- 100 gr of pine nuts
- Salt
- Oil
Soak the chestnuts in water for an hour, change the water, add the other ingredients and cook over low heat for about an hour, serve hot with toasted bread.
OVULI MUSHROOMS IN EGG SAUCE
Ingredients (for 4 people)- 500g of ovuli mushrooms
- 50g of butter
- a sprig of parsley
- half a glass of cream
- 2 egg yolks
- flour, broth, salt, pepper
- a large spoonful of grated cheese
Carefully clean the mushrooms and cut them into slices; immediately put them in a pan in which you have browned the butter; add the finely chopped parsley, mix well and let it take on the flavors for a few minutes: sprinkle with half a spoonful of flour, sprinkle with a little broth, add salt and pepper and bring to full cooking, keeping the heat always low. A few minutes before removing them from the stove, dilute the egg yolks with the cream, salt them lightly and pour the mixture over the mushrooms, leaving it to thicken, still over low heat. Put the mushrooms in a hot serving bowl and serve immediately.
OVULI MUSHROOMS WITH PARSLEY
Ingredients (for 4 people)- 500g of ovuli mushrooms
- a sprig of parsley
- a clove of garlic
- lemon, oil, salt and white pepper
Carefully clean the eggs, slice them and place them in a bowl, sprinkling them with lemon juice. In the meantime, wash and finely chop the parsley and, separately, the garlic clove. Transfer the eggs into a serving bowl with the lemon juice in which they were macerated and add the chopped parsley and garlic. Sprinkle them with a drizzle of olive oil, until you see them well seasoned. Sprinkle with white pepper and mix thoroughly.