Easy 4 portions 20 minutes

3 eggs, separated - 1 lemon - 150 grams castor sugar – 30 grams icing sugar – pinch salt.

Convert european unity of measure

1. Place the egg yolks in glass dish and fold in the castor sugar, mix until the texture becomes uniform. Add the juice of all the lemons and grated rind of one lemon, mixing with care.

   

2. Take a large saucepan big enough to hold the glass dish, to form a bain marie, fill half way with water and bring to boil. Gently lower the glass dish with the mixture and cook in the bain marie for 8 minutes at least. Stir regularly and and when finished set aside to cool.
3. Whisk the egg whites adding a pinch of salt and the icing sugar. Fold into the cooled mix stirring with a spoon from the bottom to the top. Spoon the finished mixture into 4 glasses and chill in the fridge for 4 hours.

Medium 8 to 10 portions 1 hour + 2 hours to cool in fridge

350 gr strawberries – 200 gr savoy biscuits – 300 ml whipped cream – splash of slightly watered down Marsala with sugar. Incredients for the custard: 4 egg yolks – 250 ml mild – 50 gr plain flour – 100 gr sugar – vanilla pod.

Convert european unity of measure

1. Heat the milk with the vanilla pod. In the meantime beat the egg yolks and fold in the sugar and allow to thicken slightly, add flour and continue beating. As soon as the milk comes to the boil remove the vanilla pod and pour the milk onto the yolk mix placing over a medium flame or hob. Simmer for 5 mins stirring often. Remove from heat and leave to cool.
2. Whip the cream. Prepare the Marsala in a bowl with a little sugar and water.
3. Line a salad bowl with cling film. Quickly dip the savoy biscuits in the Marsala, shake off the excess liquid and make a layer of them in the bottom of the salad bowl.

   

4. Spread a layer of custard over the savoy buscuits, cover with a layer of chopped strawberries and add another layer of biscuits. Add a second layer of custard and strawberries and finish with a final layer of biscuits on top.

   

   

   Leave to rest in refrigerator for at least a couple of hours.
5. Tip the whole out onto a plate, remove the cling film, and layer the top with a spreading of custard and whipped cream. Finally garnish with the remaining strawberries.

   

easy 6 persone 60 minutes

1 kg veal nut cut into wings – 300 grams mushrooms – glass milk – measure brandy – 2 cloves of garlic – 50 gms butter – sprig sage and rosemary – salt and pepper.

Convert european unity of measure

1. Chop the herbs and mix into the butter. Leave in the fridge for 30 mins.

   

2. Rub a clove of garlic over the meat.
3. Spread the meat with the butter, sprinkle with salt and pepper and leave to rest in fridge for 30 mins.

   

4. Lightly fry the second garlic clove in a frying pan and add mushrooms, as soon as they soften pour in the milk.

   

   Cook until the juices thicken, adding salt and pepper to taste.
5. Take the meat from the fridge and stuff with the just cooked mushrooms.

   

6. Fold the meat, enclosing the mushrooms to prevent them falling out and close with some toothpicks.

   

7. Place the meat in a flame proof dish with plenty of olive oil and brown it lightly on the hob. Pour over the brandy and sear for a moment or two.
8. Place in the oven and roast for 30 mins at 220°C/425°F/Gas mark 7

N.B.:Don’t forget about the toothpicks!

300 grams fettuccine pasta 50 grams cooked parma ham (chopped into one and a half cm. squares) 50 grams parmesan cheese - 150ml single cream - 3 dsp Italian tomato sauce - 50 grams butter - chopped parsley.

Convert european unity of measure

1. Put a saucepan of salted water for the pasta to boil. When boiling add the pasta and follow the cooking time indicated on the packet.
2. Meanwhile melt the butter in a frying pan, then add the ham. Lightly cook the ham, without letting it brown, add half the cream and the 3 dsp of tomato sauce.
3. In a bowl dilute the remaining cream with some of the water used for the pasta and stir in the parmesan.

   

4. Drain the pasta and fold in the ham and tomato sauce. Turn out onto a large serving dish and pour over the diluted cream and the chopped parsley.

   

5. Mix one more time before serving.
   Bon appetit!

   

Bunch of asparagus - 80 grams shaved Parmesan cheese - olive oil - juice of half a lemon - salt

Convert european unity of measure

1. You will usually find asparagus on sale in bunches ready for cooking; but cut 2 � 3 cms from the base of the stalks if too hard. Boil the asparagus in boiling salted water for around 5-6 mins depending on thickness.
2. Make a dressing by mixing the lemon juice and olive oil and adding a pinch of salt.
3. Drain the water from the asparagus and arrange on a serving dish. Add the shaved Parmesan and lemon and oil dressing.

Two medium sized aubergines - garlic clove - parsley - olive oil - wine vinegar - two teaspoons balsamic vinegar - salt

Convert european unity of measure

1. Slice the aubergine without peeling. Liberally sprinkle each slice with salt and place in a collander. Leave to drain for at least an hour. Rinse under running water and sqeeze out excess water using the back of a large spoon or ladel.
2. Grill the aubergines on a warm pan until the flesh is lightly browned.
3. In the meantime make a dressing. Finely chop the garlic clove and in a bowl add the parsley, olive oil, vinegar and balsamic vinegar, and add salt to taste.
4. Dip the aubergines in the dressing and arrange on a pyrex dish. Pour over remaining dressing. Best prepared the day before eating.

800 grams peeled tomatoes - half kilo pasta "Bucatini" - 200 grams cubed bacon (preferably from the cheek of the pig) - one half of an onion, chopped - 50 grams hard sheep�s cheese - one chillie pepper - olive oil - one clove garlic - salt.

Convert european unity of measure

1. Put the bacon and onion in a frying pan along with the garlic, oil and chillie pepper.

   

2. Once the bacon starts to brown add a drop of white wine and simmer.
3. Add tomatoes and cook for one hour on a low flame.
4. Into a pan of abundant, salted, boiling water add the bucatini. When done drain off the water and put the buccatini into a large bowl.
5. Add the sauce and finally sprinkle with the sheep�s cheese. Serve hot.

Tuna steaks (about 600 grams) - 2 large onions - olive oil - balsamic vinegar - salt and pepper.

Convert european unity of measure

1. Cut the onion into thin slices; to sweeten the onion, soak in water (to which a desert spoon of white vinegar has been added) for about 15 minutes.
2. Heat the olive oil in a frying pan, add the onion and cook till transparent Spinkle pepper and salt over the tuna steaks and place in the frying pan.
3. Dry with paper towels
4. Place tuna steaks in the frying pan after the onion has started to turn transparent.

   

   

5. After cooking for a few minutes turn them over and add a sprinkling of balsamic vinegar (one desert spoon for every two tuna steaks).

   

200 gr. Tuna - 10 black olives - 15 appox - capers - 1 anchovy - 2 cloves garlic - chilli pepper to taste - parsley - oil

Convert european unity of measure

1. Prepare the incredients on a plate so as to have them close to hand (don�t forget to rinse the parley, peel the garlic etc.)).
2. Prepare a saucepan on the hob with a drop of olive oil, garlic and chilli pepper..
3. When the garlic clove starts to brown add the tuna, the anchovy, the olives and the capers.

   

4. After about 5 mins add some of the parsley for a few seconds. Use the rest to garnish the dish when you serve it.

4 eggs - 170 grams tinned tuna - 10 capers - mayonnaise - salt and pepper to taste.

Convert european unity of measure

1. First boil eggs. It is a good idea to take them out of the fridge about half an hour before to allow them to reach room temperature. Place in saucepan and cover with cold water. Bring water to boil and allow eggs to boil for 5 mins. Leave to cool, and then shell.
2. Cut eggs in two lengthways and remove the yolk from the white.

   

   (Fig. 1 e 2)
   
3. drain the liquid from the tuna and mix together with the egg yolks, the chopped capers, mayonnaise, and salt and pepper

   

4. in this recipe we have we spread some mayonnaise on the plate so as to give the tomato something to stick to.
   
5. Fill the hole in the egg where the yolk came out of with the filling, place on plate and cover with some more mayonnaise.

   

in the photo we have garnished with strips of tomato and black olives. (Watch out for the bones)

easy6 people 45 minutes

Medium sized cauliflower - one egg - 50 grams grated hard goats� cheese - a handful of breadcrumbs -clove of garlic - 2 desertspoons of olive oil - vegetable oil for frying - salt and pepper.

Convert european unity of measure

1. Break up the cauliflower into florets of about 1 in cubes, wash and place in a saucepan of cold salted water. Bring the water to boil and after about 10 mins. remove the cauliflower from the water.

   

2. In a frying pan lightly fry the garlic clove, add the parboiled cauliflower florets. Remove garlic and mash the cauliflower with a fork or similar.
3. Leave the cauliflower to cool and add the egg, goats� cheese and salt and pepper. Mix carefully. Add some of the breadcrumbs until the mixture is firm and can be rolled into balls. Lightly oil your hands and roll the mixture into golfball sized balls, roll in breadcrumbs so they don�t stick to each other and fry in hot oil for about two or three minutes.

   

   

easy4 people 40 minutes

600 grams peas - 8 Frankfurter sausages - 50 grams butter- 3 desert spoons olive oil - 1 medium sized onion - salt - pepper.

Convert european unity of measure

1. In a large frying pan fry the chopped onion in the butter and oil until transparent. Add the peas and water enough to cover, and add salt and pepper.

   

2. Make a cut of about 2 ins. (5 cms) into each end of the frankfurters and add them to the peas when the water has just about evaporated. (After about 30 mins cooking time.) Continue cooking for another 5 mins approx.

   

medium 4 persone 90 minutes

1 kg. potatoes - 600 grams 1 in cubes chuck steak - 400 grams tinned peeled tomatoes - one onion, sliced and chopped � half glass of white wine - 50 grams butter - teaspoon tomato pur�©e - sprig rosemary - clove garlic (unpeeled) - olive oil and butter - pinch of salt and pepper.

Convert european unity of measure

1. Lightly fry the meat in a large frying pan in the oil and butter until the surface browns. Add onion and leave on heat so that the onion turns transparent, adding a little white wine every so often to prevent the onion from frying.
2. After 5 mins add the tomato pur�©e, stir, and pour in the tinned tomatoes, and a pinch of salt and pepper. Cook on a medium heat or flame for half an hour.
3. To prevent the sauce from burning add a few tablespoons of water now and then.* Peel the potatoes and cut into bite sized pieces. Add the potatoes, the rosemary and the garlic to the frying pan and add water to cover. Continue cooking for another 30 minutes.