Pasta with agretti and ricotta

Do you want to try a pasta dish that’s different from the usual, with enveloping and creamy flavors? Try pasta with agretti and ricotta. INGREDIENTS 400g of short pasta 300g of agretti 250g of ricotta 1 lemon Extra virgin olive oil, salt, pepper to taste. PREPARATION Agretti preparation: start by cleaning the agretti, removing the tougher ends. After washing them well, bring a pot of salted water to a boil. Immerse the agretti for 5 minutes, just enough to soften them while maintaining a crunchy texture. Pasta cooking: add the pasta directly into the pot with the agretti. This allows the pasta to absorb the unique flavor of the agretti as it cooks. Be sure to follow the cooking time indicated on the package to achieve the perfect al dente. Ricotta cream creation: in the meantime, create the cream. Put the ricotta, grated lemon zest, and a drizzle of oil in a mixer. Blend until you obtain a soft and fluffy cream. Combining the ingredients: drain the pasta and agretti, remembering to set aside a ladle of the cooking water. Transfer the ricotta cream to a pan, add the pasta and agretti, and mix with the cooking water to achieve an irresistibly creamy consistency. Creaming: over low heat, cream the pasta, ensuring the cream perfectly coats every bite. The cooking water is the secret to a perfect emulsion. Plating: serve immediately, enriching each plate with an additional grating of lemon zest and a generous grind of black pepper.

5 cocktails for 5 appetizers

Are you a cocktail lover looking to indulge in a different kind of aperitif? Here you will find 5 cocktail suggestions to pair with unique appetizers, perfect for impressing your guests. 1. Fried scamorza bites with Strawberry Mojito The Strawberry Mojito offers a combination of sweetness and acidity, thanks to the strawberries and lime, which pleasantly contrasts with the salty and slightly smoky flavor of the fried scamorza. Here you can find the recipe for the scamorza bites. Below is the Mojito recipe. Ingredients for the Strawberry Mojito: 4 ripe strawberries 6 fresh mint leaves 1/2 lime, cut into quarters 2 teaspoons of sugar 60 ml of white rum 120 ml of tonic water Crushed ice Mint leaf and strawberry for garnish Preparation: In a tall glass, add the strawberries, mint leaves, lime quarters, and sugar. Using a muddler, gently muddle the ingredients in the glass to extract the juices. Add the white rum and mix well. Fill the glass with crushed ice. Pour the tonic water over the ice and stir gently. Garnish with a mint leaf and a strawberry on top of the glass. 2. Stuffed zucchini flowers and Bellini The Bellini is a classic Italian cocktail, known for its elegance and sophistication. It pairs well with the sophisticated atmosphere and refined taste of the stuffed zucchini flowers, creating a culinary experience that exudes class and taste. Ingredients for the Bellini: 1 part white peach puree 3 parts chilled prosecco White peach slices for garnish (optional) Preparation: In a blender, blend the peeled white peaches until smooth and homogeneous. Pour about half of the white peach puree into a flute glass. Gently add three parts of chilled prosecco over the peach puree in the glass. Stir lightly to combine the two ingredients without dampening the prosecco’s effervescence. If desired, you can garnish the glass with a thin slice of white peach on the rim. 3. Piadina with prosciutto and mozzarella and Negroni The Negroni is a robust and complex cocktail characterized by a balance of sweetness, bitterness, and aromaticity. This contrast pairs well with the salty flavors and richness of the mozzarella and prosciutto in the piadina, creating a balanced and satisfying taste experience. Ingredients for the Negroni: 30 ml of gin 30 ml of red vermouth 30 ml of Campari An orange peel for garnish Preparation: Fill a shaker with ice. Pour the gin, red vermouth, and Campari into the shaker. Shake vigorously for about 15-20 seconds to chill the ingredients well. Strain the cocktail into a lowball glass or an old-fashioned glass filled with ice. Garnish with an orange peel, gently rubbing it on the rim of the glass to release the essential oils. 4. Zucchini and mozzarella meatballs and Spritz The Spritz is a very popular Italian cocktail, characterized by a base of prosecco, a splash of bitter liqueur (usually Aperol or Campari), and a splash of soda. Its lightness and fresh character pair well with the light and aromatic flavors of the vegetarian meatballs. Ingredients for the Spritz: 3 parts prosecco 2 parts Aperol (or Campari, depending on preference) A splash of soda An orange slice for garnish Preparation: Fill a lowball glass with ice cubes. Pour the prosecco into the glass, followed by the Aperol. Add a splash of soda to complete the cocktail. Stir gently to combine the ingredients. Garnish with an orange slice on the rim of the glass. 5. Scamorza and bacon skewers and Gin Tonic A fresh and aromatic cocktail that will complement the intense flavors of smoked scamorza and bacon: the Gin Tonic with a twist of lime and rosemary. Ingredients for the Gin Tonic: 50 ml of good quality gin 150 ml of tonic Ice Lime slice and rosemary sprig for garnish Preparation: Fill a highball glass with ice cubes. Pour the gin into the glass. Add the tonic. Stir gently with a bar spoon to combine the ingredients. Garnish with a lime slice and a rosemary sprig on the rim of the glass.

Fried scamorza bites

Surprise your guests with a burst of flavors thanks to the fried scamorza bites, accompanied by an irresistible sun-dried tomato pesto. INGREDIENTS 2 scamorzas 3 eggs 100g flour 200g breadcrumbs 0.5l peanut oil for frying 100g sun-dried tomatoes in oil 50g fresh basil 50g almonds or pine nuts (you can lightly toast them for a more intense flavor) 2 garlic cloves 100g grated Grana cheese 150ml extra virgin olive oil Salt and pepper to taste PREPARATION Start by heating the oil in a deep pan or fryer to a temperature of about 170-180°C. Prepare three plates. In the first, place the flour, in the second, beat the eggs with a pinch of salt and pepper, and in the third, place the breadcrumbs. Cut the scamorzas into large cubes and coat each cube in flour, ensuring all sides are well covered, then dip it in the beaten eggs and finally in the breadcrumbs, pressing well to adhere. Repeat this process for all pieces, placing them on a tray. Once the oil is sufficiently hot, fry the scamorza bites a few at a time, ensuring not to overcrowd the pan to maintain even cooking. Cook the scamorza bites for 2-3 minutes or until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to remove excess oil. Now make the sun-dried tomato pesto. Start by draining the sun-dried tomatoes well from excess oil. In a blender or food processor, place the sun-dried tomatoes, fresh basil, almonds or pine nuts, garlic cloves, and grated Grana cheese. Blend the ingredients at low speed, making sure to scrape the sides of the container to ensure everything is evenly mixed. Continue blending while slowly adding the extra virgin olive oil until you achieve a creamy consistency. Taste the pesto and add salt and pepper to taste. You can also adjust the consistency with a bit more oil if necessary. Transfer the pesto to a bowl and serve it with the scamorza bites.

Ricotta ravioli with pumpkin sauce

A creamy and enveloping risotto, perfect for a special dinner. Fresh spinach and smoked scamorza give this dish a unique and inviting flavor. Ingredients: 320 g of Carnaroli rice 200 g of fresh spinach 100 g of smoked scamorza 1 onion 50 g of grated Parmesan cheese 1 knob of butter Extra virgin olive oil Salt and pepper to taste Preparation: Cook the spinach: Sauté them in a pan with a drizzle of oil and chop finely. Prepare the soffritto and the rice: In a pot, sauté the chopped onion, add the rice and toast it. Add the broth and spinach: Gradually pour in the hot broth and add the chopped spinach. Stir in scamorza and parmesan: At the end of cooking, add the diced scamorza, parmesan, and a knob of butter. Stir to achieve a creamy risotto. Serve: Plate and serve hot, with a sprinkle of pepper. A risotto with a bold yet delicate flavor, perfect for indulging with taste. Enjoy your meal!

Toast with pineapple, ricotta, and bacon

INGREDIENTS 2 slices of whole grain bread 4 slices of bacon 1 slice of fresh pineapple, cut thick 100g of ricotta black pepper, to taste olive oil for the pan PREPARATION In a pan, cook the bacon until crispy. Remove the bacon and set it aside on a paper towel to absorb excess oil. In the same pan, cook the pineapple slice for about 2 minutes on each side, until it becomes slightly golden. Remove the pineapple from the pan and set it aside. Assemble the toast by spreading the ricotta on the slices of bread. Add the crispy bacon and grilled pineapple on one of the slices. Add a pinch of black pepper. Close the toast with the other slice of bread. If desired, you can briefly heat the toast in the pan to make the bread crispier and warm the ingredients.

The Pinza: A dessert for the Epiphany in Northern Italy

The Epiphany, a Christian holiday celebrated on January 6th, is a day rich in traditions and folklore in Italy, especially in the North, where it is distinguished by a unique culinary delight: the Pinza. History and origins The eve of the Epiphany in Veneto is characterized by the traditional “Panevin” night, an event where large fires are lit. On this occasion, pyres are built with brambles, branches, and corn stalks around a central pole, creating an impressive blaze. The fire is lit at dusk by the youngest member of the family, using a partially burned piece of wood, saved from Christmas night. The “Panevin” has a deep symbolic meaning, rooted in ancient solar and fiery traditions of pre-Christian cultures. This rite serves as an exorcism against the fear of losing the sun and its vital energy during the winter solstice, also symbolizing the fertility of the land. The rite concludes with the consumption of the “pinza”, a typical dessert baked under the ashes according to a traditional recipe that involves using corn and wheat flour, kneaded with butter and baked wrapped in cabbage leaves. Eating the pinza together symbolizes sharing and solidarity, fundamental values of the rural community. Traditions related to the Pinza The pinza, enriched with fennel, raisins, pine nuts, and dried figs, is accompanied by mulled wine. In some places, the tradition of drinking seven different types of mulled wine, prepared by seven different people, is followed as a sign of good luck. A piece of pinza and a glass of wine are then left for the Befana, who is said to arrive at midnight to fill the stockings hung by children at the fireplace with gifts. In some regions, it is customary for godparents to give the Pinza to their godchildren, symbolizing wishes for prosperity and health for the new year. Curiosities A curiosity related to the Pinza is its shape. It is often prepared in the shape of a star or heart, symbols of luck and love. In some variations, a coin is inserted in the center of the Pinza, a wish for prosperity for whoever finds it. Regional variations The Pinza has different regional variations, each with its own peculiarities: Piedmontese Pinza: In Piedmont, the Pinza is often enriched with dried fruits like hazelnuts and almonds, typical ingredients of the region. Lombard Pinza: In Lombardy, raisins and candied fruits are often added, making the dessert richer and more fragrant. Venetian Pinza: The Venetian version may include spices like cinnamon and anise, giving it a distinctive aroma. Trentino Pinza: In Trentino-Alto Adige, the Pinza is often enriched with dried apples or pine nuts, reflecting local flavors. Preparation The preparation of the Pinza varies slightly from region to region, but the basic ingredients include flour, sugar, eggs, butter or lard, and yeast. These are then supplemented with the specific ingredients of each regional variant.

Broccoli flan with mozzarella

This flan is a delightful combination of broccoli and fiordilatte mozzarella, perfect for a nutritious and flavorful dinner. INGREDIENTS 400g of broccoli 250g of mozzarella, diced 3 eggs 100g grated Parmesan cheese Salt and pepper, to taste Nutmeg, a pinch Butter, as needed Breadcrumbs, as needed PREPARATION Clean the broccoli, divide them into florets and cook them in salted boiling water for about 5-7 minutes. They should remain al dente. Drain and let them cool. In a bowl, beat the eggs with salt, pepper, and nutmeg. Add the grated Parmesan and mix well. Take a baking dish, grease the bottom and sides with a bit of butter and sprinkle it with breadcrumbs. Place a layer of broccoli on the bottom, then add half of the diced mozzarella. Pour half of the egg and Parmesan mixture on top. Repeat the layers, finishing with the egg mixture. Preheat the oven to 180°C. Bake the flan and cook it for about 30 minutes, until it becomes golden on the surface. Let the flan rest for a few minutes before serving. This will make it easier to cut and better appreciate the flavors.

Authentic flavor: rich polenta with mushrooms and mozzarella

Polenta, with its rich history and versatility, has always been a beloved dish in Italy. Today, we present a special version: rich polenta with mushrooms and mozzarella. This dish is perfect for family dinners or to impress guests with something unique. INGREDIENTS 250g of instant polenta 1 liter of water Salt, to taste. 300g of mixed mushrooms 2 garlic cloves Extra virgin olive oil 200g of mozzarella Fresh parsley Black pepper, to taste PREPARATION In a large pot, bring salted water to a boil. Slowly pour in the polenta, stirring continuously to prevent lumps. Cook according to the package instructions until you achieve a creamy consistency. Meanwhile, clean the mushrooms and cut them into pieces. In a pan, heat a drizzle of oil with the garlic cloves. Add the mushrooms and cook until they turn golden. Season with salt, pepper, and chopped parsley. Once ready, pour the polenta into a baking dish or directly onto plates. Top with the mushrooms and mozzarella cubes. The heat of the polenta will slightly melt the mozzarella, creating an irresistible combination of flavors and textures. For a final touch, add a pinch of black pepper and a drizzle of extra virgin olive oil. If desired, garnish the dish with additional fresh parsley.

Green crepes: spinach, ricotta, mozzarella

INGREDIENTS 1 cup of flour 1/2 cup of milk 2 eggs A handful of fresh spinach 1 cup of Panetto 1/2 cup of ricotta Salt and pepper to taste 10g of butter PREPARATION In a bowl, mix the flour with the milk until smooth. Add the eggs, one at a time, continuing to mix. Add some of the chopped spinach. Mix well and season with salt and pepper to taste. Cook the crepes in a non-stick pan lightly greased with melted butter, pour a ladle of batter and spread it evenly over the pan. Cook for about 2 minutes on each side or until the crepes are lightly golden. Prepare the filling by mixing in a bowl the grated panetto with the ricotta and the rest of the cooked and drained spinach. Season with salt and pepper to taste. Stuff the crepes by filling each crepe with a generous portion of filling in the center. Fold it in half and then into quarters to create a delightful package. Finish cooking the stuffed crepes in a baking dish and bake in a preheated oven at 180°C for about 10-15 minutes, or until the mozzarella is completely melted and the crepes are hot and crispy. Remove the crepes from the oven, garnish with a few fresh spinach leaves, and serve hot. This delicious dish is perfect for an elegant dinner or a special lunch.

Cream of broccoli and peas with lemon mozzarella

Tired of the usual winter soups? Try the cream of broccoli, peas, and lemon mozzarella. INGREDIENTS 1 tablespoon of olive oil 1 medium onion, chopped 2 cloves of garlic, minced 1 bunch of broccoli, cleaned and cut into florets 200g of peas 1 medium potato 1 liter of vegetable broth Salt and pepper to taste 1 Bocconcino Grated zest of 1 lemon Fresh parsley, for garnish PREPARATION In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they become translucent. Add the broccoli, peas, and potatoes (peeled and cubed). Stir well and cook for about 5 minutes, until the vegetables begin to soften slightly. Pour in the vegetable broth and bring to a boil. Then reduce the heat and simmer until the vegetables are tender. Using an immersion blender, blend the vegetables and broth until smooth. If necessary, add more broth to achieve the desired consistency. Season with salt and pepper to taste. Meanwhile, in a separate bowl, mix the cubes of fresh mozzarella with the grated lemon zest. Pour the hot soup into bowls and add some cubes of lemon mozzarella to the center of each serving. Garnish with chopped fresh parsley and a pinch of grated lemon zest for a touch of freshness.