Our website uses technical cookies.More details


Insert a word

main courses

Ricotta gnocchi and aubergine caviar

Ingredients for 4 people:

250 grs of wet cow ricotta cheese
40 grs of grated parmesan or grana
70-150 grs of flour
1 egg
medium aubergine
1 bunch of fresh cherry tomatoes
1 bunch of basil
extra-virgin olive oil
pepper to taste

For the aubergine caviar:
Preheat convection oven to 170°-180°. Cut the aubergine in half, playing on the pulp slight diagonal cross-cuts, sprinkle each half with a few grains of salt, brush with oil and put it on a baking tray lined with greaseproof paper for 20 minutes. Still hot, dig the flesh with a spoon and put to drain in a colander to remove the excess water. Reduce the flesh to a puree with the mixer emulsifying with a little olive oil and salt. The aubergine caviar can be prepared the day before. At the time of serving the dish, use 2 spoons to form dumplings.
For the ricotta gnocchi:
Mix the ricotta with grated cheese, salt and pepper to taste. Knead the dough by adding enough flour (depends on the humidity of the cheese) until the mixture is smooth and compact, suitable to be worked with the spoon. Put a pot of water on the induction hob and set it on a medium power level (2-3): the water must simmer, not boil! In this way the mixture will thicken properly but won't melt. Work the dough with 2 spoons to form the gnocchi and drop them in water for 5-7 minutes. Strain them well with a slotted spoon.
Arrange the ricotta gnocchi on the plate alternating with those of aubergine caviar, add a cherry tomatoes salad dressed with olive oil, salt and chopped basil. Garnish with basil leaves.

Watch the video of the recipe!


Barley salad with asparagus and balsamic vinegar dressing

Ingredients for 4 people:

250 grs of barley
250 grs of mixed vegetables: celery,
carrots, shallots and white asparagus
750 grs of vegetable broth
Parmesan cheese to taste
2 tablespoons of extra-virgin olive oil
half a tablespoon of balsamic vinegar
1 bunch of basil

Wash and cut the vegetables into cubes. If you have a vacuum machine, insert them into the bag with barley and broth and seal, or else lay vegetables, barley and broth in a pan and cover with aluminium foil. Note: the shiny side of aluminum foil should be laid towards the product so that the steam created within the pan remains inside. Place the tray (or the bag layed on a tray) in a steam oven at 95° for 25 minutes. Steam cooking at low temperature will be very light and will maintain the organoleptic properties of food unchanged.
This preparation can be made in advance (the day before), placing the bag (or pan) in the fridge still warm. If you use the pan, the mixture, after cooling, has to be transferred in an airtight container and stored in refrigerator.
To serve: heat the preparation in a pot with a little water and cream with Parmesan cheese to taste. Prepare a dressing with olive oil, balsamic vinegar and a pinch of salt and add it to the mixture. Pour into a serving dish and garnish with a basil leaf.

Watch the video of the recipe!


Cod with aubergine and smoked ricotta sauce

Ingredients for 4 people:

500 grs of salt cod already
250 gr of smoked ricotta cheese
1 large or 2 medium aubergines
1 cup of vegetable broth
extra-virgin olive oil
1 bunch of basil
Tuscan bread to taste

Preheat the steam oven to 230° (250° for the traditional one). Cut the aubergine into a finger thick slices, brush them with oil on both sides, place them on a baking tray lined with greaseproof paper and bake for 7 minutes.
Portion the cod into 4 pieces and roll a slice of aubergine around each piece. Put the cod on the baking tray and bake at 250° for 7-10 minutes. To get a crispy crust, sprinkle with Parmesan cheese.
Cut the ricotta cheese into cubes and blend emulsifyng with broth to obtain a thick, smooth cream. Warm the cream, pour a few tablespoons in the bottom of a dish, lie above one slice of cod wrapped in aubergine, complete with a leaf of basil and some oil drops.
To taste: serve with slices of Tuscan bread already toasted on the greaseproof paper previously used: the bread will absorb all the flavors of cod and aubergine.

Watch the video of the recipe!



The Chef is at work: more tasty recipes to come!




Contact us