€ 12,00
Spaghetti alla Carbonara is an iconic dish of Italian cuisine, loved for its simplicity and creaminess. The preparation begins by cooking the spaghetti in plenty of salted water until they are al dente. In the meantime, prepare the carbonara sauce: in a large pan, brown the diced bacon or bacon in a drizzle of extra virgin olive oil until they become golden and crispy. Once ready, remove the bacon from the pan and keep it aside. In a large bowl, beat the whole eggs with the grated cheese, traditionally Pecorino Romano, and a generous sprinkling of freshly ground black pepper. Once the spaghetti is cooked, it is drained and immediately added to the pan with the bacon, where it is sautéed briefly for flavour. The pan is then removed from the heat and the egg and cheese sauce is poured over the spaghetti, stirring vigorously to create a smooth, mouth-filling cream. The residual heat from the spaghetti gently cooks the eggs without causing them to overcook. The dish is served hot, with a…
€ 12,00
Penne all'Arrabbiata is a classic dish of Italian cuisine, known for its spicy and tasty taste. The preparation is simple and quick. Penne, a short tube-shaped pasta, is cooked in salted water until al dente. In the meantime, prepare the arrabiata sauce: in a pan, fry finely chopped garlic and red chili pepper in extra virgin olive oil until the garlic turns golden and the chili pepper releases its aroma. At this point, add some tomato sauce or fresh cherry tomatoes cut into pieces and cook for a few minutes over medium heat. The sauce is ready when it has reached a thick consistency and the tomato flavor has intensified. The cooked penne is then drained and added directly to the pan with the sauce, where it is sautéed for a few moments to add flavour. The dish is completed with a sprinkling of fresh chopped parsley and, if desired, grated cheese.
€ 12,00
Cacio e Pepe is a traditional dish of Italian cuisine, originating from the city of Rome. It is a simple preparation but rich in flavour. There are only three main ingredients: pasta, pecorino romano and black pepper. The pasta, usually spaghetti or tonnarelli, is cooked al dente and drained. In a separate pan, prepare a cream with grated pecorino romano and pasta cooking water, emulsified over low heat until obtaining a creamy consistency. The pasta is then added to the pan together with the pecorino cream and mixed vigorously until all the ingredients are well blended. Finally, plenty of freshly ground black pepper is added to give a touch of spiciness. The dish is ready to serve hot, garnished with a generous sprinkling of pecorino romano and additional black pepper.
€ 12,00
Lasagne is a classic of Italian cuisine, appreciated all over the world for its goodness and versatility. This dish consists of layers of egg pasta interspersed with a rich meat sauce, béchamel sauce and grated cheese. Lasagna begins with a layer of egg pasta, followed by a layer of meat sauce, prepared with minced meat, tomato, onion, carrot, celery and herbs. These layers are alternated with bechamel, a creamy sauce prepared with milk, flour and butter, and grated cheese, typically parmigiano reggiano or pecorino. The process is repeated until the pan is filled, finishing with a layer of bechamel and cheese. The lasagna is baked until the surface is golden and crispy and the flavors have blended. Once ready, they are served hot, cut into portions and enjoyed with pleasure.
€ 12,00
Tagliatelle al Ragù is a classic dish of Italian cuisine, loved for its simplicity and its rich and enveloping flavour. Tagliatelle, a long, wide egg pasta, are cooked in plenty of salted water until al dente. In the meantime, prepare the meat sauce: in a large pan, fry finely chopped onion, celery and carrot in extra virgin olive oil until they become golden and soft. The minced meat (beef, pork or mixed) is then added, which is browned until it loses its pink colour. Blend with dry red wine and let the alcohol evaporate. Subsequently, add tomato puree or fresh cherry tomatoes, herbs such as bay leaves and thyme, and leave to simmer for at least an hour, stirring occasionally. Once ready, the ragu sauce has a thick consistency and a deep flavor. The cooked tagliatelle are then drained and seasoned with the meat sauce, mixing well to blend the flavors. The dish is completed with a sprinkling of grated cheese, typically Parmigiano Reggiano, and a fresh basil leaf.
€ 18,00
Scampi Cream Risotto is a refined dish with a delicate flavour, which combines the creaminess of risotto with the distinctive taste of seafood scampi. The preparation begins with cleaning the fresh scampi, which are removed from the carapace and entrails, keeping the tails for the dish. The scampi are sautéed with extra virgin olive oil, garlic and parsley until golden and aromatic. Subsequently, they are removed from the pan and kept aside, while the Arborio or Carnaroli rice is toasted in the same pan. Once toasted, the hot fish broth is gradually added to the rice, stirring constantly until the rice is cooked and has reached a creamy consistency. During the cooking of the risotto, the scampi are blended with a little fish broth to obtain a thick and velvety cream. This cream is added to the risotto when it is almost ready, along with a splash of white wine and a touch of butter to further enrich the flavour. The risotto is then served hot, garnished with sautéed scampi tails and a…