Category: Recipes

350 g chicken bites 200 g fresh peas 1 lemon Fresh mint to taste Oil, salt and pepper to taste

300 g peeled prawns 200 g mixed cherry tomatoes (red and yellow) 1⁄2 Tropea red onion 1 celery stick Lemon zest to taste Salt, pepper and oil to taste

250–300 g ricotta, orange and almond tortelloni 40 g butter Sage leaves to taste Grated Parmigiano Reggiano to taste

300 g cleaned puntarelle (chicory shoots) 6–8 strawberries 40 g feta 30 g unsalted cashews 1 clove of garlic Extra-virgin olive oil to taste Salt and pepper to taste Water and ice for the puntarelle

300 g asparagus 40 g feta 30 g hazelnuts Zest of 1 lemon 2 tbsp extra-virgin olive oil 1 clove of garlic Salt and pepper to taste

160 g rice (Carnaroli or Arborio) 40 g gorgonzola 40 g taleggio 30 g Gruyère 30 g grated 24-month Parmigiano Reggiano 20 g cold butter Stock (vegetable or meat) as needed

300 g beef strips 200 g Pachino cherry tomatoes 40 g Parmigiano or Grana shavings 1 handful of fresh rocket Oil, salt and pepper to taste

400 g cleaned pumpkin 200 g potatoes About 500 ml vegetable stock Plain yoghurt (optional) Turmeric and pumpkin seeds to taste

Ingredients (serves 2): 250 g fresh Balanzoni 40 g butter Grated Parmigiano Reggiano to taste

Ingredients (serves 2): 400 g fresh chard 1 clove of garlic 2 tbsp extra-virgin olive oil Chilli to taste Salt to taste