You need to reward yourself every now and then …. and just reward for me is a good dish of fish!

Ingredients for 4 people:

800 gr. Fresh tuna

Worcestershire sauce

Himalayan pink salt

black pepper

lemon

Tabasco (or chili powder)

fresh horseradish

Soy sauce

fresh thyme

Extra virgin olive oil

Honey flavored with chili

Beat with the knife the tuna until it is reduced in coarse pieces. Keep it in a bowl and add the juice of half  lemon,  few leaves of thyme, a pinch of black pepper, a teaspoon of Worcester,  few drops of Tabasco (just few please!), the soy sauce and mix well. Keep in refrigerator for 20 minutes. Create a cylinder of tuna per person, sprinkle with a little olive oil, grate a little horseradish and a few grains of salt rose. Serve with a fresh and crispy salad with fillets and of sun-dried tomatoes and honey chilli.

GOOD!

Ingredients for 4 people

800 gr. chicken

3 fresh onions

2 fresh garlic

Fresh ginger

250 gr. mushrooms

2 sweet peppers

parsley

Soy sauce

Rice vinegar

Corn oil

1 eggplant

sweet paprika

Cut the chicken into small pieces and marinate for two hours, with 3 tablespoons of rice vinegar and a generous sprinkling of paprika. When marinated fry in corn oil, until it becomes crispy. In a large skillet put fresh garlic and onions cut into strips, the sweet peppers coarsely chopped, abundant slices of fresh ginger  cook on brilliant fire for two or three minutes, without any seasoning. At this point, add the mushrooms and parsley and let cook for 7-8 minutes, mushrooms will leave their beautiful flavored water! Add the previously fried chicken and flavor soy. Grill  5-6 slices of eggplant and when cooked, season with soy and parsley. Put over the chicken and vegetables and enjoy with devotion :  GOOD!

3 discs of sponge cake (recipe here)

300 gr. Ricotta (cow)

300 gr. Ricotta (sheep)

200 gr. Icing sugar

150 gr. bitter cocoa powder

150 gr. cream

Half a glass of brandy

80 gr. pine nuts

honey

Sift the ricotta and mix them together, mixing well. Whip the cream with half the sugar ,when ready add it to the ricotta, adding the remaining sugar. Divide the mixture in half, on one add  cocoa powder and two tablespoons of brandy. Cut the sponge cake into three layers, brush the first layer with  the remaining brandy, spread the ricotta white, put the second layer and spread the brown ricotta,  add the third layer and spread with honey and sprinkle with pine nuts.

1 pinch of salt

5 eggs

150 gr. sugar

75 gr. Potato flour

To prepare the sponge cake, divide the egg whites from the yolks putting them in two separate large bowls, start to beat with the help of electric whisk, egg yolks with half the sugar until the mixture is fluffy, puffy and light yellow.

Beat now the egg whites until glossy and after about five minutes when they are already quite swollen and white, add the remaining sugar. Continue to whisk for a few minutes. Mix together the egg whites to the yolks and mix well. At this point add the flour and potato flour sifted together, pouring the mixture through a sieve to make sure that no lumps are formed.

Mix everything with a wooden spoon until the mixture is smooth, being careful not to remove it. Grease and flour a round baking pan and pour the mixture.

Take preheat the oven to 180 degrees and bake your sponge for at least 35-40 minutes without opening the oven in the first half hour of cooking, otherwise it collapses.

• Involtini di melanzana con rucola, crostino caldo con crema di fave e pecorino
• Penne con sugo di funghi, basilico e zenzero
• Pepite di pollo al mais e pinoli con maionese aromatizzata
• Patata farcita con Cavolfiori al gorgonzola
• La torta al fondente

Sabato 23 Febbraio : PRANZO

• Foglia di cavolo farcita
• SPAGHETTI ALLA CHITARRA AGLIO OLIO E PEPERONCINO CON SPUMA DI PANNA E LIMONE (senza uova)
• RAVIOLI LENTICCHIE E TARTUFO
• LASAGNE AL RAGU’ DI  VERDURE E CURRY(solo rossi)
• INSALATA DISPETTOSA
• La tortina di mele con la crema al porto

CENA

• Minestra di frittatine al tartufo
• Zuppa di farro
• Tortucce con salsa piccante
• Polpettine di verdure al mais
• strudel DI RAPI con fonduta di formaggi

Domenica 24 Febbraio : PRANZO

• Involtini di bieta e crema di ceci con salsa al limone e emulsione di acciughe
• Fusilli alla crema di cavolfiore e ricotta salata
• Hamburger di lenticchie con insalata di patate e verza rossa
• Torta alle pere e yogurt
• La frutta in spuma bianca
• Le ricottine farcite

parsley

One tablespoon of mustard

salt

sugar

oil

Half a glass of water

Put the water in a saucepan with the lemon juice the zest cut into strips (making sure to carefully remove the white). Bring to a boil and add a pinch of salt, a teaspoon of sugar, finely chopped parsley and mustard. Mix well and after about 6-8 minutes of cooking remove from heat and add a drizzle of olive oil.

150 gr. plain yogurt

80 g sugar

50 g butter

2 eggs

1 teaspoon of vanilla

1 kg of pears

100 gr. Chopped hazelnuts

Pour into a bowl the flour, sugar, and egg yolks, when well fitted add egg whites, yogurt, vanilla and melted butter. Peel pears and cut into thin slices. and thinly sliced pears (ripe but firm) and add to the mixture. Also incorporates the finely chopped hazelnuts in a food processor (you can buy them already ground into flour). Pour the mixture into a cake tin (MD 24 cm) greased and floured and bake in a preheated oven at 180 degrees for 30 minutes. Sprinkle the pear cake with icing sugar and serve

250 gr. lasagna

1 small cauliflower

2 courgettes

2 carrots

1 onion

2 tomatoes

6-7 chard leaves

1 eggplant

A clove of garlic

white wine

oil

curry

basil

fresh chive

chili

To make the pasta dough follow this recipe. Cut all the vegetables into small cubes, and cook  each vegetable with a single dedicated pan. (don’t stress and  use  always the same!). So with a little oil pass each vegetable in a pan, with a brilliant fire, adding a splash of white wine if needed. When the vegetables are cooked, put them in a strainer to strain the cooking liquid. Now take a large skillet, put  little olive oil, garlic and onion thinly sliced. Sautà and add all the vegetables, salt, pepper, basil leaves, finely chopped chives and cook for a few minutes, mixing well. In a bowl, melt a tablespoon of curry in hot water and add to the vegetables. In the meantime boil the water and cook the lasagna for  few minutes, leaving the amount needed for the last layer NOT COOKED. At this point we can prepare the lasagna : in three layers, leaving the latter with uncooked pasta and without any seasoning. Bake and cook for 10-12 minutes, spraying the  upper layer with the filtered liquid vegetables, few minutes before serving.

For 4 people:

320 gr. Fusilli (short pasta)

250 gr. cauliflower

1 onion

1 clove of garlic

Fresh chives

basil

milk

white wine

ginger

150 gr. Salted hard Ricotta

Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.

fresh basil

soft Pecorino cheese

balsamic vinegar

brown Sugar

Juniper berries

Cloves

salt

Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a  the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.