The Tastes of Italy - Art De La Table

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!! 1 Servings: 2 people Peeled almonds 75 g Unsalted butter 75 g Flour 75 g Sugar 75 g Almond cream: Egg yolk 1 Light rum or Amaretto 2 tbs Confectioners' sugar 15 g Ground almonds 45 g Softened butter 75 g Confectioners' sugar for garnishing @ Servings: 4 people Peeled almonds 150 g Unsalted butter 150 g Flour 150 g Sugar 150 g Almond cream: Egg yolks 2 Light rum or Amaretto 2 tbs Confectioners' sugar 30 g Ground almonds 90 g Softened butter 150 g Confectioners' sugar for garnishing @ Servings: 6 people Peeled almonds 225 g Unsalted butter 225 g Flour 225 g Sugar 225 g Almond cream: Egg yolks 3 Light rum or Amaretto 3 tbs Confectioners' sugar 45 g Ground almonds 135 g Softened butter 225 g Confectioners' sugar for garnishing @ Servings: 8 people Peeled almonds 300 g Unsalted butter 300 g Flour 300 g Sugar 300 g Almond cream: Egg yolks 4 Light rum or Amaretto 4 tbs Confectioners' sugar 60 g Ground almonds 180 g Softened butter 300 g Confectioners' sugar for garnishing @ Servings: 10 people Peeled almonds 375 g Unsalted butter 375 g Flour 375 g Sugar 375 g Almond cream: Egg yolks 5 Light rum or Amaretto 4 tbs Confectioners' sugar 75 g Ground almonds 225 g Softened butter 375 g Confectioners' sugar for garnishing @ Servings: 12 people Peeled almonds 450 g Unsalted butter 450 g Flour 450 g Sugar 450 g Almond cream: Egg yolks 6 Light rum or Amaretto 60 ml Confectioners' sugar 90 g Ground almonds 270 g Softened butter 425 g Confectioners' sugar for garnishing !! 2 Servings: 2 people Soft white bread, crustless 50 g Milk for soaking Small guinea fowls 2 Egg 1 Fresh black truffles 40 g Vin Santo 1 tbs Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 90 ml @ Servings: 4 people Soft white bread, crustless 100 g Milk for soaking Small guinea fowls 4 Egg 1 Fresh black truffles 80 g Vin Santo 2 tbs Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 180 ml @ Servings: 6 people Soft white bread, crustless 150 g Milk for soaking Small guinea fowls 6 Eggs 2 Fresh black truffles 120 g Vin Santo 3 tbs Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 270 ml @ Servings: 8 people Soft white bread, crustless 200 g Milk for soaking Small guinea fowls 8 Eggs 2 Fresh black truffles 160 g Vin Santo 60 ml Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 360 ml @ Servings: 10 people Soft white bread, crustless 250 g Milk for soaking Small guinea fowls 10 Eggs 3 Fresh black truffles 200 g Vin Santo 75 ml Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 450 ml @ Servings: 12 people Soft white bread, crustless 300 g Milk for soaking Small guinea fowls 12 Eggs 3 Fresh black truffles 240 g Vin Santo 90 ml Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 540 ml !! 3 Servings: 2 people Pasta: Flour 200 g Egg yolks 2 Olive oil 1 tsp Water 1 tbs Sauce: Fresh finely chopped basil 2 tsp Fresh finely chopped parsley 2 tsp Fresh finely chopped mint 2 tsp Fresh finely chopped lemon balm 2 tsp Finely chopped marjoram 1 tsp Finely chopped thyme 1 tsp Finely chopped sage leaves 1 tsp Finely chopped rosemary 1 tsp Finely chopped nepitella 1 tsp Finely chopped tarragon 1 tsp Pine nuts 2 tsp Extra-virgin olive oil 3 tbs Fresh, grated Parmesan cheese 1 tbs Salt and freshly ground pepper to taste Small tomato 1 @ Servings: 4 people Pasta: Flour 400 g Egg yolks 3 Olive oil 2 tsp Water 2 tbs Sauce: Fresh finely chopped basil 1 tbs Fresh finely chopped parsley 1 tbs Fresh finely chopped mint 1 tbs Fresh finely chopped lemon balm 1 tbs Finely chopped marjoram 1 tsp Finely chopped thyme 1 tsp Finely chopped sage leaves 1 tsp Finely chopped rosemary 1 tsp Finely chopped nepitella 1 tsp Finely chopped tarragon 1 tsp Pine nuts 1 tbs Extra-virgin olive oil 60 ml Fresh, grated Parmesan cheese 2 tbs Salt and freshly ground pepper to taste Medium tomato 1 @ Servings: 6 people Pasta: Flour 600 g Egg yolks 5 Olive oil 3 tsp Water 3 tbs Sauce: Fresh finely chopped basil 2 tbs Fresh finely chopped parsley 2 tbs Fresh finely chopped mint 2 tbs Fresh finely chopped lemon balm 2 tbs Finely chopped marjoram 1 tsp Finely chopped thyme 1 tsp Finely chopped sage leaves 1 tsp Finely chopped rosemary 1 tsp Finely chopped nepitella 1 tsp Finely chopped tarragon 1 tsp Pine nuts 2 tbs Extra-virgin olive oil 75 ml Fresh, grated Parmesan cheese 3 tbs Salt and freshly ground pepper to taste Large tomato 1 @ Servings: 8 people Pasta: Flour 800 g Egg yolks 6 Olive oil 1 tbs Water 60 ml Sauce: Fresh finely chopped basil 2 tbs Fresh finely chopped parsley 2 tbs Fresh finely chopped mint 2 tbs Fresh finely chopped lemon balm 2 tbs Finely chopped marjoram 2 tsp Finely chopped thyme 2 tsp Finely chopped sage leaves 2 tsp Finely chopped rosemary 2 tsp Finely chopped nepitella 2 tsp Finely chopped tarragon 2 tsp Pine nuts 2 tbs Extra-virgin olive oil 100 ml Fresh, grated Parmesan cheese 60 ml Salt and freshly ground pepper to taste Large tomatoes 2 @ Servings: 10 people Pasta: Flour 1 kg Egg yolks 8 Olive oil 1 tbs Water 75 ml Sauce: Fresh finely chopped basil 3 tbs Fresh finely chopped parsley 3 tbs Fresh finely chopped mint 3 tbs Fresh finely chopped lemon balm 3 tbs Finely chopped marjoram 2 tsp Finely chopped thyme 2 tsp Finely chopped sage leaves 2 tsp Finely chopped rosemary 2 tsp Finely chopped nepitella 2 tsp Finely chopped tarragon 2 tsp Pine nuts 3 tbs Extra-virgin olive oil 110 ml Fresh, grated Parmesan cheese 75 ml Salt and freshly ground pepper to taste Medium tomatoes 3 @ Servings: 12 people Pasta: Flour 1.2 kg Egg yolks 9 Olive oil 2 tbs Water 90 ml Sauce: Fresh finely chopped basil 3 tbs Fresh finely chopped parsley 3 tbs Fresh finely chopped mint 3 tbs Fresh finely chopped lemon balm 3 tbs Finely chopped marjoram 2 tsp Finely chopped thyme 2 tsp Finely chopped sage leaves 2 tsp Finely chopped rosemary 2 tsp Finely chopped nepitella 2 tsp Finely chopped tarragon 2 tsp Pine nuts 3 tbs Extra-virgin olive oil 125 ml Fresh, grated Parmesan cheese 90 ml Salt and freshly ground pepper to taste Large tomatoes 3 !! 4 Servings: 2 people Olive oil 2 tbs Thick slice of streaky bacon or pancetta 1 Large, cleaned squab 1 Fresh rosemary sprigs 3 Juniper berries 1 tsp Fresh sage leaves 3 Unpeeled garlic clove 1 Salt and freshly ground pepper to taste Dry white wine 60 ml Meat stock (preferably homemade) 60 ml Balsamic vinegar 2 tsp @ Servings: 4 people Olive oil 4 tbs Thick slices of streaky bacon or pancetta 2 Large, cleaned squabs 2 Fresh rosemary sprigs 6 Juniper berries 2 tsp Fresh sage leaves 5 Unpeeled garlic cloves 2 Salt and freshly ground pepper to taste Dry white wine 120 ml Meat stock (preferably homemade) 120 ml Balsamic vinegar 1 tbs @ Servings: 6 people Olive oil 60 ml Thick slices of streaky bacon or pancetta 3 Large, cleaned squabs 3 Fresh rosemary sprigs 8 Juniper berries 1 tbs Fresh sage leaves 7 Unpeeled garlic cloves 3 Salt and freshly ground pepper to taste Dry white wine 180 ml Meat stock (preferably homemade) 180 ml Balsamic vinegar 1 tbs @ Servings: 8 people Olive oil 80 ml Thick slices of streaky bacon or pancetta 4 Large, cleaned squabs 4 Fresh rosemary sprigs 11 Juniper berries 2 tbs Fresh sage leaves 10 Unpeeled garlic cloves 4 Salt and freshly ground pepper to taste Dry white wine 240 ml Meat stock (preferably homemade) 240 ml Balsamic vinegar 2 tbs @ Servings: 10 people Olive oil 90 ml Thick slices of streaky bacon or pancetta 5 Large, cleaned squabs 5 Fresh rosemary sprigs 14 Juniper berries 2 tbs Fresh sage leaves 12 Unpeeled garlic cloves 5 Salt and freshly ground pepper to taste Dry white wine 300 ml Meat stock (preferably homemade) 300 ml Balsamic vinegar 2 tbs @ Servings: 12 people Olive oil 100 ml Thick slices of streaky bacon or pancetta 6 Large, cleaned squabs 6 Fresh rosemary sprigs 16 Juniper berries 2 tbs Fresh sage leaves 15 Unpeeled garlic cloves 6 Salt and freshly ground pepper to taste Dry white wine 360 ml Meat stock (preferably homemade) 360 ml Balsamic vinegar 2 tbs !! 5 Servings: 2 people Meat stock or water: Beef bones with marrow 100 g Veal bones 100 g Beef knuckles 100 g Veal knuckles 100 g Chicken wings 100 g Chicken necks 100 g Small onion 1 Small celery stalk with leaves 1 Small carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaves 2 Whole black peppercorn 1 tsp Passatelli: Eggs 2 Egg yolk 1 Grated lemon rind 1/2 tsp Nutmeg pinch Softened butter 1 tsp Salt and freshly ground pepper to taste Flour 25 g Dry breadcrumbs 20 g Grated Parmigiano Reggiano cheese 40 g Grated Pecorino cheese 10 g Sauce: Butter 50 g Fresh white truffles 12 g @ Servings: 4 people Meat stock or water: Beef bones with marrow 200 g Veal bones 180 g Beef knuckles 200 g Veal knuckles 200 g Chicken wings 200 g Chicken necks 200 g Onion 1 Celery stalk with leaves 1 Carrot 1 Fresh parsley small bunch Small tomato 1 Small leek 1 Bay leaves 4 Whole black peppercorn 1 tsp Passatelli: Eggs 3 Egg yolk 1 Grated lemon rind 1/2 tsp Nutmeg pinch Softened butter 3 tsp Salt and freshly ground pepper to taste Flour 50 g Dry breadcrumbs 40 g Grated Parmigiano Reggiano cheese 80 g Grated Pecorino cheese 20 g Sauce: Butter 100 g Fresh white truffles 23 g @ Servings: 6 people Meat stock or water: Beef bones with marrow 300 g Veal bones 270 g Beef knuckles 300 g Veal knuckles 300 g Chicken wings 300 g Chicken necks 300 g Large onion 1 Celery stalks with leaves 2 Large carrot 1 Fresh parsley small bunch Tomato 1 Leek 1 Bay leaves 6 Whole black peppercorn 1 tsp Passatelli: Eggs 5 Egg yolk 2 Grated lemon rind 1/2 tsp Nutmeg pinch Softened butter 1 tbs Salt and freshly ground pepper to taste Flour 75 g Dry breadcrumbs 70 g Grated Parmigiano Reggiano cheese 120 g Grated Pecorino cheese 40 g Sauce: Butter 150 g Fresh white truffles 35 g @ Servings: 8 people Meat stock or water: Beef bones with marrow 400 g Veal bones 360 g Beef knuckles 360 g Veal knuckles 360 g Chicken wings 360 g Chicken necks 360 g Small onions 2 Large celery stalks with leaves 2 Small carrots 2 Fresh parsley small bunch Tomato 1 Leek 1 Bay leaves 7 Whole black peppercorn 1 tsp Passatelli: Eggs 6 Egg yolk 2 Grated lemon rind 1/2 tsp Nutmeg pinch Softened butter 2 tbs Salt and freshly ground pepper to taste Flour 100 g Dry breadcrumbs 90 g Grated Parmigiano Reggiano cheese 160 g Grated Pecorino cheese 50 g Sauce: Butter 200 g Fresh white truffles 46 g @ Servings: 10 people Meat stock or water: Beef bones with marrow 450 g Veal bones 450 g Beef knuckles 450 g Veal knuckles 450 g Chicken wings 450 g Chicken necks 450 g Onions 2 Celery stalks with leaves 3 Carrots 2 Fresh parsley small bunch Small tomatoes 2 Small leeks 2 Bay leaves 9 Whole black peppercorn 1 tsp Passatelli: Eggs 7 Egg yolks 3 Grated lemon rind 1/2 tsp Nutmeg pinch Softened butter 2 tbs Salt and freshly ground pepper to taste Flour 125 g Dry breadcrumbs 110 g Grated Parmigiano Reggiano cheese 200 g Grated Pecorino cheese 60 g Sauce: Butter 260 g Fresh white truffles 57 g @ Servings: 12 people Meat stock or water: Beef bones with marrow 550 g Veal bones 550 g Beef knuckles 550 g Veal knuckles 550 g Chicken wings 550 g Chicken necks 550 g Small onions 3 Celery stalks with leaves 4 Small carrots 3 Fresh parsley small bunch Small tomatoes 2 Small leeks 2 Bay leaves 11 Whole black peppercorn 1 tsp Passatelli: Eggs 9 Egg yolks 3 Grated lemon rind 1 tsp Nutmeg pinch Softened butter 3 tbs Salt and freshly ground pepper to taste Flour 150 g Dry breadcrumbs 130 g Grated Parmigiano Reggiano cheese 240 g Grated Pecorino cheese 70 g Sauce: Butter 300 g Fresh white truffles 69 g !! 6 Servings: 2 people Jointed small rabbit 1/2 Small carrot 1 Small garlic clove 1 Celery stalk 1 Small onion 1/2 Extra virgin olive oil 1 tbs Pork fillet 70 g Skinless boneless chicken breast 70g Dry white wine 120 ml Salt and freshly ground pepper to taste Fresh, large tomatoes 4 Pappardelle 170 g @ Servings: 4 people Jointed small rabbit 1 Carrot 1 Garlic clove 1 Celery stalks 2 Small onion 1 Extra virgin olive oil 2 tbs Pork fillets 140 g Skinless boneless chicken breast 140 g Dry white wine 240 ml Salt and freshly ground pepper to taste Fresh, large tomatoes 7 Pappardelle 340 g @ Servings: 6 people Jointed small rabbits 1 1/2 Small carrots 2 Garlic cloves 2 Celery stalks 3 Onion 1 Extra virgin olive oil 3 tbs Pork fillets 200 g Skinless boneless chicken breast 200 g Dry white wine 360 ml Salt and freshly ground pepper to taste Fresh, large tomatoes 11 Pappardelle 500 g @ Servings: 8 people Jointed small rabbits 2 Carrots 2 Garlic cloves 2 Celery stalks 4 Small onions 2 Extra virgin olive oil 4 tbs Pork fillets 280 g Skinless boneless chicken breast 280 g Dry white wine 480 ml Salt and freshly ground pepper to taste Fresh, large tomatoes 14 Pappardelle 700 g @ Servings: 10 people Jointed small rabbits 2 1/2 Small carrots 3 Garlic cloves 2 Celery stalks 5 Onions 2 Extra virgin olive oil 4 tbs Pork fillets 350 g Skinless boneless chicken breast 350 g Dry white wine 600 ml Salt and freshly ground pepper to taste Fresh, large tomatoes 18 Pappardelle 850 g @ Servings: 12 people Jointed small rabbits 3 Carrots 3 Garlic cloves 3 Celery stalks 6 Small onions 3 Extra virgin olive oil 60 ml Pork fillets 430 g Skinless boneless chicken breast 430 g Dry white wine 720 ml Salt and freshly ground pepper to taste Fresh, large tomatoes 21 Pappardelle 1 kg !! 7 Servings: 2 people Small sliced celery stick 1/2 Small sliced carrot 1/4 Small sliced onion 1/4 Small sliced garlic clove 1/2 Lean beef (large cubes) 50 g Lean pork (large cubes) 10 g Lean veal (large cubes) 10 g Diced cooked ham 10 g Dry white wine 3 tsp Olive oil 1 tsp Large green Ascoli olives or other large variety 20 Crushed red pepper pinch Ground nutmeg pinch Grated Parmesan cheese 2 tsp Slice of soft white bread (crusts removed) 1 Egg 1 Milk for soaking Fine dry breadcrumbs for dredging White flour for dredging Oil for frying @ Servings: 4 people Sliced celery stick 1/2 Small sliced carrot 1/4 Small sliced onion 1/4 Sliced garlic clove 1/2 Lean beef (large cubes) 100 g Lean pork (large cubes) 20 g Lean veal (large cubes) 20 g Diced cooked ham 20 g Dry white wine 2 tbs Olive oil 1 tsp Large green Ascoli olives or other large variety 40 Crushed red pepper pinch Ground nutmeg pinch Grated Parmesan cheese 1 tbs Slice of soft white bread (crusts removed) 1 Eggs 2 Milk for soaking Fine dry breadcrumbs for dredging White flour for dredging Oil for frying @ Servings: 6 people Small sliced celery stick 1 Small sliced carrot 1/2 Small sliced onion 1/4 Sliced garlic clove 1 Lean beef (large cubes) 150 g Lean pork (large cubes) 35 g Lean veal (large cubes) 35 g Diced cooked ham 30 g Dry white wine 3 tbs Olive oil 2 tsp Large green Ascoli olives or other large variety 60 Crushed red pepper pinch Ground nutmeg pinch Grated Parmesan cheese 2 tbs Slices of soft white bread (crusts removed) 2 Eggs 3 Milk for soaking Fine dry breadcrumbs for dredging White flour for dredging Oil for frying @ Servings: 8 people Sliced celery stick 1 Small sliced carrot 1/2 Small sliced onion 1/4 Sliced garlic clove 1 Lean beef (large cubes) 200 g Lean pork (large cubes) 50 g Lean veal (large cubes) 50 g Diced cooked ham 40 g Dry white wine 3 tbs Olive oil 2 tsp Large green Ascoli olives or other large variety 80 Crushed red pepper pinch Ground nutmeg pinch Grated Parmesan cheese 3 tbs Slices of soft white bread (crusts removed) 2 Eggs 4 Milk for soaking Fine dry breadcrumbs for dredging White flour for dredging Oil for frying @ Servings: 10 people Sliced celery stick 1 Small sliced carrot 1/2 Small sliced onion 1/4 Sliced garlic clove 1 Lean beef (large cubes) 250 g Lean pork (large cubes) 60 g Lean veal (large cubes) 60 g Diced cooked ham 50 g Dry white wine 60 ml Olive oil 2 tsp Large green Ascoli olives or other large variety 100 Crushed red pepper pinch Ground nutmeg pinch Grated Parmesan cheese 3 tbs Slices of soft white bread (crusts removed) 2 Eggs 4 Milk for soaking Fine dry breadcrumbs for dredging White flour for dredging Oil for frying @ Servings: 12 people Sliced celery sticks 1 1/2 Small sliced carrot 1 Small sliced onion 1/2 Sliced garlic cloves 2 Lean beef (large cubes) 300 g Lean pork (large cubes) 70 g Lean veal (large cubes) 70 g Diced cooked ham 60 g Dry white wine 70 ml Olive oil 2 tsp Large green Ascoli olives or other large variety 120 Crushed red pepper pinch Ground nutmeg pinch Grated Parmesan cheese 4 tbs Slices of soft white bread (crusts removed) 3 Eggs 5 Milk for soaking Fine dry breadcrumbs for dredging White flour for dredging Oil for frying !! 8 Servings: 2 people Pasta: Unbleached white flour 40 g Large egg 1 Salt pinch Olive oil as needed or use angel-hair pasta 250 g Sauce: Small, fresh plum tomatoes 2-3 Olive oil 1 tsp Minced garlic 1/2 tsp Crushed red pepper pinch Fresh chopped parsley 1/2 tsp Fresh marjoram leaves 1/2tsp Scampi 60 g White wine 3 tbs Salt to taste @ Servings: 4 people Pasta: Unbleached white flour 75 g Large egg 1 Salt pinch Olive oil as needed or use angel-hair pasta 500 g Sauce: Small, fresh plum tomatoes 3-4 Olive oil 2 tsp Minced garlic 1/2 tsp Crushed red pepper pinch Fresh chopped parsley 1/2 tsp Fresh marjoram leaves 1/2 tsp Scampi 120 g White wine 100 ml Salt to taste @ Servings: 6 people Pasta: Unbleached white flour 100 g Large eggs 2 Salt pinch Olive oil as needed or use angel-hair pasta 800 g Sauce: Fresh plum tomatoes 5-6 Olive oil 2 tsp Minced garlic 1 tsp Crushed red pepper pinch Fresh chopped parsley 1 tsp Fresh marjoram leaves 1 tsp Scampi 180 g White wine 150 ml Salt to taste @ Servings: 8 people Pasta: Unbleached white flour 150 g Large eggs 2 Salt pinch Olive oil as needed or use angel-hair pasta 1 kg Sauce: Fresh plum tomatoes 6-8 Olive oil 3 tsp Minced garlic 1 tsp Crushed red pepper pinch Fresh chopped parsley 1 tsp Fresh marjoram leaves 1 tsp Scampi 240 g White wine 200 ml Salt to taste @ Servings: 10 people Pasta: Unbleached white flour 200 g Large eggs 2 Salt pinch Olive oil as needed or use angel-hair pasta 1 1/4 kg Sauce: Fresh plum tomatoes 8-10 Olive oil 1 tbs Minced garlic 1 tsp Crushed red pepper pinch Fresh chopped parsley 1 tsp Fresh marjoram leaves 1 tsp Scampi 300 g White wine 250 ml Salt to taste @ Servings: 12 people Pasta: Unbleached white flour 250 g Large eggs 3 Salt pinch Olive oil as needed or use angel-hair pasta 1 1/2 kg Sauce: Fresh, large plum tomato 10-12 Olive oil 1 tbs Minced garlic 1 tsp Crushed red pepper pinch Fresh chopped parsley 1 tsp Fresh marjoram leaves 1 tsp Scampi 360 g White wine 300 ml Salt to taste !! 9 Servings: 4 people Yellow bell pepper 1 Mixture of fish 1 1/2 kg For example: Calamari, Small dog fish, Small skate, Cuttlefish, Gilt-head, Scorpion fish, Snails, Turbo, Angler, Mullet, Mackerel, Scampi, Monk fish, Sea Bream, Mussels Olive oil 3 tbs Minced garlic 1 tsp Fresh chopped parsley 3 tbs Crushed red pepper to taste Chopped fresh red tomatoes 160 g Green tomato wedges 120 g Red-wine vinegar 60 ml Salt and white pepper to taste @ Servings: 6 people Medium yellow bell pepper 1 Mixture of fish 2 1/4 kg For example: Calamari, Small dog fish, Small skate, Cuttlefish, Gilt-head, Scorpion fish, Snails, Turbo, Angler, Mullet, Mackerel, Scampi, Monk fish, Sea Bream, Mussels Olive oil 4 tbs Minced garlic 2 tsp Fresh chopped parsley 4 tbs Crushed red pepper to taste Chopped fresh red tomatoes 240 g Green tomato wedges 180 g Red-wine vinegar 80 ml Salt and white pepper to taste @ Servings: 8 people Yellow bell peppers 2 Mixture of fish 3 kg For example: Calamari, Small dog fish, Small skate, Cuttlefish, Gilt-head, Scorpion fish, Snails, Turbo, Angler, Mullet, Mackerel, Scampi, Monk fish, Sea Bream, Mussels Olive oil 6 tbs Minced garlic 3 tsp Fresh chopped parsley 6 tbs Crushed red pepper to taste Chopped fresh red tomatoes 320 g Green tomato wedges 240 g Red-wine vinegar 100 ml Salt and white pepper to taste @ Servings: 10 people Yellow bell peppers 2 Mixture of fish 3 3/4 kg For example: Calamari, Small dog fish, Small skate, Cuttlefish, Gilt-head, Scorpion fish, Snails, Turbo, Angler, Mullet, Mackerel, Scampi, Monk fish, Sea Bream, Mussels Olive oil 7 tbs Minced garlic 1 tbs Fresh chopped parsley 7 tbs Crushed red pepper to taste Chopped fresh red tomatoes 400 g Green tomato wedges 300 g Red-wine vinegar 120 ml Salt and white pepper to taste @ Servings: 12 people Yellow bell peppers 3 Mixture of fish 4 1/2 kg For example: Calamari, Small dog fish, Small skate, Cuttlefish, Gilt-head, Scorpion fish, Snails, Turbo, Angler, Mullet, Mackerel, Scampi, Monk fish, Sea Bream, Mussels Olive oil 8 tbs Minced garlic 1 tbs Fresh chopped parsley 8 tbs Crushed red pepper to taste Chopped fresh red tomatoes 480 g Green tomato wedges 360 g Red-wine vinegar 130 ml Salt and white pepper to taste !! 10 Servings: 2 people Pasta: Unbleached white flour 250 g Eggs 2 Salt pinch Sauce: Olive oil 60 ml + 2 tsp Butter 1 tsp Small onion 1/2 Small zucchini 1 Small eggplant 1 Small, red bell pepper 1 Tomato Sauce: Small onion 1/2 Small carrot 1/2 Small celery stalk 1/2 Crushed tomatoes 80 g Fresh basil 5 g Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 15 g Freshly grated Pecorino cheese 15 g Milk 3 tbs Ricotta cheese 15 g Black olives 10 g @ Servings: 4 people Pasta: Unbleached white flour 500 g Eggs 4 Salt pinch Sauce: Olive oil 90 ml + 1 tbs Butter 1 tsp Small onion 1 Small zucchinis 2 Small eggplants 2 Small, red bell peppers 2 Tomato Sauce: Small onion 1/2 Small carrot 1 Small celery stalk 1 Crushed tomatoes 160 g Fresh basil 15 g Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 30 g Freshly grated Pecorino cheese 30 g Milk 80 ml Ricotta cheese 30 g Black olives 20 g @ Servings: 6 people Pasta: Unbleached white flour 750 g Eggs 6 Salt pinch Sauce: Olive oil 120 ml + 2 tbs Butter 1 tsp Small onion 1 Medium zucchini 1 Medium eggplant 1 Medium red bell pepper 1 Tomato Sauce: Small onion 1/2 Small carrot 1 Small celery stalk 1 Crushed tomatoes 240 g Fresh basil 20 g Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 40 g Freshly grated Pecorino cheese 50 g Milk 120 ml Ricotta cheese 50 g Black olives 30 g @ Servings: 8 people Pasta: Unbleached white flour 1 kg Eggs 8 Salt pinch Sauce: Olive oil 150 ml + 3 tbs Butter 1 1/2 tsp Small onion 1 Large zucchini 1 Large eggplant 1 Large red bell pepper 1 Tomato Sauce: Small onion 1 Medium carrot 1 Medium celery stalk 1 Crushed tomatoes 320 g Fresh basil 30 g Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 50 g Freshly grated Pecorino cheese 70 g Milk 160 ml Ricotta cheese 70 g Black olives 40 g @ Servings: 10 people Pasta: Unbleached white flour 1 1/4 kg Eggs 10 Salt pinch Sauce: Olive oil 180 ml + 3 tbs Butter 2 tsp Onion 1 Medium zucchinis 2 Medium eggplants 2 Medium red bell peppers 2 Tomato Sauce: Small onion 1 Carrot 1 Celery stalk 1 Crushed tomatoes 400 g Fresh basil 35 g Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 70 g Freshly grated Pecorino cheese 80 g Milk 200 ml Ricotta cheese 80 g Black olives 50 g @ Servings: 12 people Pasta: Unbleached white flour 1 1/2 kg Eggs 12 Salt pinch Sauce: Olive oil 240 ml + 60 ml Butter 2 tsp Onion 1 Medium zucchinis 2 Medium eggplants 2 Medium red bell peppers 2 Tomato Sauce: Small onion 1 Carrot 1 Celery stalk 1 Crushed tomatoes 480 g Fresh basil 40 g Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 80 g Freshly grated Pecorino cheese 100 g Milk 240 ml Ricotta cheese 100 g Black olives 60 g