• ScallopsScallops

    PREPARATION

    Sauté the finely sliced onion and the chilli pepper in olive oil. Add the scallops and let them brown. Place the ham slices on the oven pan...

  • Green Cappellacci with Parmigiano-ReggianoGreen Cappellacci with Parmigiano-Reggiano

    PREPARATION

    Remove the leaves from the stalk and wash them in cold water. Pound them with pine nuts, garlic and salt, then add olive oil...

  • Panzerotti Filled with Parmigiano-ReggianoPanzerotti Filled with Parmigiano-Reggiano

    PREPARATION

    Mix the flour with eggs and salt, knead and leave wrapped in a cloth to rest in the refrigerator. In a frying pan, bring the milk cream...

  • Wild Rice with Vegetables Wild Rice with Vegetables

    PREPARATION

    Boil the wild rice in salted water for about 40 minutes. Sauté the vegetables in butter and a pinch of salt and pepper...