The Tastes of Italy - Art De La Table

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!! 1 Servings: 2 people Peeled almonds 3 oz Unsalted butter 3oz Flour 3 oz Sugar 3 oz Almond cream: Egg yolk 1 Light rum or Amaretto 2 tbs Confectioners' sugar 1 oz Ground almonds 2 oz Softened butter 3 oz Confectioners' sugar for garnishing @ Servings: 4 people Peeled almonds 6 oz Unsalted butter 6 oz Flour 6 oz Sugar 6 oz Almond cream: Egg yolks 2 Light rum or Amaretto 2 tbs Confectioners' sugar 1 oz Ground almonds 3 oz Softened butter 5 oz Confectioners' sugar for garnishing @ Servings: 6 people Peeled almonds 8 oz Unsalted butter 8 oz Flour 8 oz Sugar 8 oz Almond cream: Egg yolks 3 Light rum or Amaretto 3 tbs Confectioners' sugar 2 oz Ground almonds 5 oz Softened butter 8 oz Confectioners' sugar for garnishing @ Servings: 8 people Peeled almonds 11 oz Unsalted butter 11 oz Flour 11 oz Sugar 11 oz Almond cream: Egg yolks 4 Light rum or Amaretto 4 tbs Confectioners' sugar 2 oz Ground almonds 7 oz Softened butter 10 oz Confectioners' sugar for garnishing @ Servings: 10 people Peeled almonds 13 oz Unsalted butter 13 oz Flour 13 oz Sugar 13 oz Almond cream: Egg yolks 5 Light rum or Amaretto 4 tbs Confectioners' sugar 3 oz Ground almonds 8 oz Softened butter 13 oz Confectioners' sugar for garnishing @ Servings: 12 people Peeled almonds 16 oz Unsalted butter 16 oz Flour 16 oz Sugar 16 oz Almond cream: Egg yolks 6 Light rum or Amaretto 1/4 cup Confectioners' sugar 3 oz Ground almonds 10 oz Softened butter 16 oz Confectioners' sugar for garnishing !! 2 Servings: 2 people Soft white bread, crustless 2 oz Milk for soaking Small guinea fowls 2 Egg 1 Fresh black truffles 2 oz Vin Santo 1 tbs Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 1/2 cup @ Servings: 4 people Soft white bread, crustless 4 oz Milk for soaking Small guinea fowls 4 Egg 1 Fresh black truffles 3 oz Vin Santo 2 tbs Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 3/4 cup @ Servings: 6 people Soft white bread, crustless 6 oz Milk for soaking Small guinea fowls 6 Eggs 2 Fresh black truffles 5 oz Vin Santo 3 tbs Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 1 1/4 cups @ Servings: 8 people Soft white bread, crustless 7 oz Milk for soaking Small guinea fowls 8 Eggs 2 Fresh black truffles 6 oz Vin Santo 1/4 cup Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 1 1/2 cups @ Servings: 10 people Soft white bread, crustless 9 oz Milk for soaking Small guinea fowls 10 Eggs 3 Fresh black truffles 8 oz Vin Santo 1/2 cup Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 2 cups @ Servings: 12 people Soft white bread, crustless 11 oz Milk for soaking Small guinea fowls 12 Eggs 3 Fresh black truffles 9 oz Vin Santo 1/2 cup Olive oil for glazing Salt and freshly ground pepper to taste Meat stock 1 1/4 pints !! 3 Servings: 2 people Pasta: Flour 5 oz 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 1tsp 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 9 oz 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 1/4 cup Fresh, grated Parmesan cheese 2 tbs Salt and freshly ground pepper to taste Medium tomato 1 @ Servings: 6 people Pasta: Flour 13 oz 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 1/2 cup Fresh, grated Parmesan cheese 3 tbs Salt and freshly ground pepper to taste Large tomato 1 @ Servings: 8 people Pasta: Flour 1 1/4 pounds Egg yolks 6 Olive oil 1 tbs Water 1/4 cup 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 1/2 cup Fresh, grated Parmesan cheese 1/4 cup Salt and freshly ground pepper to taste Large tomatoes 2 @ Servings: 10 people Pasta: Flour 1 1/2 pounds Egg yolks 8 Olive oil 1 tbs Water 1/2 cup 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 1/2 cup Fresh, grated Parmesan cheese 1/2 cup Salt and freshly ground pepper to taste Medium tomatoes 3 @ Servings: 12 people Pasta: Flour 1 3/4 pounds Egg yolks 9 Olive oil 1 1/2 tbs Water 1/2 cup 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 3/4 cup Fresh, grated Parmesan cheese 1/2 cup 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 to taste Dry white wine 1/4 cup Meat stock (preferably homemade) 1/4 cup 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 to taste Dry white wine 1/2 cup Meat stock (preferably homemade) 1/2 cup Balsamic vinegar 1 tbs @ Servings: 6 people Olive oil 1/2 cup 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 to taste Dry white wine 3/4 cup Meat stock (preferably homemade) 3/4 cup Balsamic vinegar 1 tbs @ Servings: 8 people Olive oil 1/2 cup Thick slice 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 to taste Dry white wine 1 cup Meat stock (preferably homemade) 1 cup Balsamic vinegar 2 tbs @ Servings: 10 people Olive oil 1/2 cup 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 to taste Dry white wine 1 1/4 cups Meat stock (preferably homemade) 1 1/4 cups Balsamic vinegar 2 tbs @ Servings: 12 people Olive oil 1/2 cup 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 to taste Dry white wine 1 1/2 cups Meat stock (preferably homemade) 1 1/2 cups Balsamic vinegar 2 tbs !! 5 Servings: 2 people Meat stock or water: Beef bones with marrow 3 oz Veal bones 3 oz Beef knuckles 3 oz Veal knuckles 3 oz Chicken wings 3 oz Chicken necks 3 oz 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 1 oz Dry breadcrumbs 1 oz Grated Parmigiano Reggiano cheese 2 oz Grated Pecorino cheese 1 oz Sauce: Butter 2 oz Fresh white truffles 1 oz @ Servings: 4 people Meat stock or water: Beef bones with marrow 7 oz Veal bones 7 oz Beef knuckles 7 oz Veal knuckles 7 oz Chicken wings 7 oz Chicken necks 7 oz 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 2 oz Dry breadcrumbs 2 oz Grated Parmigiano Reggiano cheese 3 oz Grated Pecorino cheese 1 oz Sauce: Butter 4 oz Fresh white truffles 1 oz @ Servings: 6 people Meat stock or water: Beef bones with marrow 10 oz Veal bones 10 oz Beef knuckles 10 oz Veal knuckles 10 oz Chicken wings 10 oz Chicken necks 10 oz 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 3 oz Dry breadcrumbs 3 oz Grated Parmigiano Reggiano cheese 4 oz Grated Pecorino cheese 2 oz Sauce: Butter 6 oz Fresh white truffles 2 oz @ Servings: 8 people Meat stock or water: Beef bones with marrow 13 oz Veal bones 13 oz Beef knuckles 13 oz Veal knuckles 13 oz Chicken wings 13 oz Chicken necks 13 oz 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 yolks 2 Grated lemon rind 1/2 tsp Nutmeg pinch Softened butter 2 tbs Salt and freshly ground pepper to taste Flour 4 oz Dry breadcrumbs 3 oz Grated Parmigiano Reggiano cheese 6 oz Grated Pecorino cheese 2 oz Sauce: Butter 7 oz Fresh white truffles 2 oz @ Servings: 10 people Meat stock or water: Beef bones with marrow 1 lb Veal bones 1 lb Beef knuckles 1 lb Veal knuckles 1 lb Chicken wings 1 lb Chicken necks 1 lb 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 5 oz Dry breadcrumbs 4 oz Grated Parmigiano Reggiano cheese 7 oz Grated Pecorino cheese 2 oz Sauce: Butter 9 oz Fresh white truffles 2 oz @ Servings: 12 people Meat stock or water: Beef bones with marrow 1 1/4 lbs Veal bones 1 1/4 lbs Beef knuckles 1 1/4 lbs Veal knuckles 1 1/4 lbs Chicken wings 1 1/4 lbs Chicken necks 1 1/4 lbs 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 6 oz Dry breadcrumbs 5 oz Grated Parmigiano Reggiano cheese 9 oz Grated Pecorino cheese 3 oz Sauce: Butter 11 oz Fresh white truffles 3 oz !! 6 Servings: 2 people Jointed small rabbit 1/2 Small carrot 1 Small garlic clove 1 Celery stalks 1 Small onion 1/2 Extra virgin olive oil 1 tbs Pork fillet 3 oz Skinless boneless chicken breast 3 oz Dry white wine 1/2 cup Salt and freshly ground pepper to taste Fresh, large tomatoes 4 Pappardelle 6 oz @ 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 fillet 5 oz Skinless boneless chicken breast 5 oz Dry white wine 1 cup Salt and freshly ground pepper to taste Fresh, large tomatoes 7 Pappardelle 12 oz @ 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 fillet 8 oz Skinless boneless chicken breast 8 oz Dry white wine 1 1/2 cups Salt and freshly ground pepper to taste Fresh, large tomatoes 11 Pappardelle 1 1/4 pounds @ 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 fillet 10 oz Skinless boneless chicken breast 10 oz Dry white wine 1 pint Salt and freshly ground pepper to taste Fresh, large tomatoes 14 Pappardelle 1 1/2 pounds @ Servings: 10 people Jointed small rabbits 2 1/2 Small carrots 3 Garlic clove 3 Celery stalks 5 Onions 2 Extra virgin olive oil 4 tbs Pork fillet 13 oz Skinless boneless chicken breast 13 oz Dry white wine 1 1/4 pints Salt and freshly ground pepper to taste Fresh, large tomatoes 18 Pappardelle 2 pounds @ Servings: 12 people Jointed small rabbits 3 Carrots 3 Garlic cloves 3 Celery stalks 6 Small onions 3 Extra virgin olive oil 1/2 cup Pork fillet 15 oz Skinless boneless chicken breast 15 oz Dry white wine 1 1/2 pints Salt and freshly ground pepper to taste Fresh, large tomatoes 21 Pappardelle 2 1/4 pounds !! 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) 2 oz Lean pork (large cubes) 1 oz Lean veal (large cubes) 1 oz Diced cooked ham 1 oz 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) 4 oz Lean pork (large cubes) 1 oz Lean veal (large cubes) 1 oz Diced cooked ham 1 oz 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 3/4 Lean beef (large cubes) 6 oz Lean pork (large cubes) 1 oz Lean veal (large cubes) 1 oz Diced cooked ham 1 oz 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) 7 oz Lean pork (large cubes) 2 oz Lean veal (large cubes) 1 oz Diced cooked ham 1 oz 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) 9 oz Lean pork (large cubes) 2 oz Lean veal (large cubes) 2 oz Diced cooked ham 2 oz Dry white wine 1/4 cup 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 1 1/2 Lean beef (large cubes) 11 oz Lean pork (large cubes) 3 oz Lean veal (large cubes) 2 oz Diced cooked ham 2 oz Dry white wine 1/2 cup 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 2 oz Large egg 1 Salt pinch Olive oil as needed or use angel-hair pasta 9 oz 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 1/2 tsp Scampi 2 oz White wine 3 tbs Salt to taste @ Servings: 4 people Pasta: Unbleached white flour 3 oz Large egg 1 Salt pinch Olive oil as needed or use angel-hair pasta 1 pound 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 4 oz White wine 1/2 cup Salt to taste @ Servings: 6 people Pasta: Unbleached white flour 4 oz Large eggs 2 Salt pinch Olive oil as needed or use angel-hair pasta 2 pounds 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 7 oz White wine 1 cup Salt to taste @ Servings: 8 people Pasta: Unbleached white flour 6 oz Large eggs 2 Salt pinch Olive oil as needed or use angel-hair pasta 2 1/4 lbs 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 9 oz White wine 1 cup Salt to taste @ Servings: 10 people Pasta: Unbleached white flour 7 oz Large eggs 2 Salt pinch Olive oil as needed or use angel-hair pasta 2 1/2 lbs 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 11 oz White wine 1 cup Salt to taste @ Servings: 12 people Pasta: Unbleached white flour 8 oz Large eggs 3 Salt pinch Olive oil as needed or use angel-hair pasta 3 lbs Sauce: Fresh, large plum tomatoes 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 13 oz White wine 1 cup Salt to taste !! 9 Servings: 4 people Small, yellow bell pepper 1 Mixture of fish 3 lbs 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 1 tsp Crushed red pepper to taste Chopped fresh red tomatoes 6 oz Green tomato wedges 4 oz Red-wine vinegar 1/2 cup Salt and white pepper to taste @ Servings: 6 people Yellow bell pepper 1 Mixture of fish 5 lbs 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 2 tsp Crushed red pepper to taste Chopped fresh red tomatoes 9 oz Green tomato wedges 7 oz Red-wine vinegar 1/2 cup Salt and white pepper to taste @ Servings: 8 people Yellow bell pepper 1 Mixture of fish 6 1/2 lbs 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 1/2 cup Minced garlic 3 tsp Fresh chopped parsley 3 tsp Crushed red pepper to taste Chopped fresh red tomatoes 12 oz Green tomato wedges 9 oz Red-wine vinegar 1/2 cup Salt and white pepper to taste @ Servings: 10 people Yellow bell pepper 1 Mixture of fish 8 lbs 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 1/2 cup Minced garlic 1 tbs Fresh chopped parsley 1 tbs Crushed red pepper to taste Chopped fresh red tomatoes 14 oz Green tomato wedges 11 oz Red-wine vinegar 1/2 cup Salt and white pepper to taste @ Servings: 12 people Small, yellow bell peppers 2 Mixture of fish 10 lbs 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 1/2 cup Minced garlic 1 tbs Fresh chopped parsley 1 tbs Crushed red pepper to taste Chopped fresh red tomatoes 1 1/4 pounds Green tomato wedges 13 oz Red-wine vinegar 3/4 cup Salt and white pepper to taste !! 10 Servings: 2 people Pasta: Unbleached white flour 2 cups Eggs 2 Salt pinch Sauce: Olive oil 3 tbs + 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 3 oz Fresh basil 1/4 oz Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 1/2 oz Freshly grated Pecorino cheese 1 oz Milk 3 tbs Ricotta cheese 1 oz Black olives 1 oz @ Servings: 4 people Pasta: Unbleached white flour 4 cups Eggs 4 Salt pinch Sauce: Olive oil 1/4 cup + 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 6 oz Fresh basil 1/2 oz Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 1 oz Freshly grated Pecorino cheese 1 oz Milk 1/2 cup Ricotta cheese 1 oz Black olives 1 oz @ Servings: 6 people Pasta: Unbleached white flour 6 cups Eggs 6 Salt pinch Sauce: Olive oil 1/2 cup + 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 9 oz Fresh basil 3/4 oz Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 2 oz Freshly grated Pecorino cheese 2 oz Milk 1/2 cup Ricotta cheese 2 oz Black olives 1 oz @ Servings: 8 people Pasta: Unbleached white flour 8 cups Eggs 8 Salt pinch Sauce: Olive oil 3/4 cup + 3 tbs Butter 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 12 oz Fresh basil 1 oz Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 2 oz Freshly grated Pecorino cheese 3 oz Milk 3/4 cup Ricotta cheese 3 oz Black olives 2 oz @ Servings: 10 people Pasta: Unbleached white flour 10 cups Eggs 10 Salt pinch Sauce: Olive oil 3/4 cup + 3 tbs Butter 2 tsp Onion 1 Medium zucchinis 2 Medium eggplants 2 Medium red bell pepper 2 Tomato Sauce: Small onion 1 Carrot 1 Celery stalk 1 Crushed tomatoes 14 oz Fresh basil 1 1/4 oz Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 3 oz Freshly grated Pecorino cheese 3 oz Milk 1 cup Ricotta cheese 3 oz Black olives 2 oz @ Servings: 12 people Pasta: Unbleached white flour 12 cups Eggs 12 Salt pinch Sauce: Olive oil 1 1/4 cups Butter 2 tsp Onion 1 Medium zucchinis 2 Medium eggplants 2 Red bell peppers 2 Tomato Sauce: Small onion 1 Carrot 1 Celery stalk 1 Crushed tomatoes 1 1/4 pounds Fresh basil 1 1/2 oz Salt and freshly ground pepper to taste Dried Porcini or champignon mushrooms 3 oz Freshly grated Pecorino cheese 4 oz Milk 1 cup Ricotta cheese 4 oz Black olives 2 oz