Broccoli has little nickel content and is therefore permitted in modest and occasional quantities. That said, this recipe calls for 300 grams of broccoli. Start by cleaning them well and leave them in the water. Now take two minced sausages, remove the skin and crumble them into a pan. Add a drizzel of oil and a drop of white wine and cook over low heat. When you see that the sausage starts to brown, add the broccoli (not fully drained) and continue cooking cooking on low heat. Cook the orecchiette pasta in boiling water and drain into the pan with broccoli and sausage. Cook and sprinkle with black pepper before serving.
Paccheri with calamari
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Ingredients: 2 ounces of paccheri 3 ounces of squid 2 cloves of garlic 4 tablespoons of oil 1 glass of white wine
Preparation:
Cut a couple of squid into half centimeter rings. Heat four tablespoons of oil in a pan and add two cloves of garlic and a single pachino tomato (I recommend a small one). Then slowly add some white wine and cook on medium heat for 30 minutes. When the pasta is “al dente” drain and add to the pan to finish cooking.
Baked pasta
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Ingredients:
150 grams of rigatoni pasta
2 eggs
125 grams of mozzarella
250 grams of bechamel
1 hectogram of cooked ham
50 grams of grated parmesan cheese
Preparation”
Boil the pasta and, when it’s “al dente” drain it and put it in a large bowl. Next add the boiled eggs (chopped into small pieces), diced mozzarella, chopped ham, and half of the béchamel and parmesan. Pour everything into a buttered Pyrex pan and make sure the mixture has leveld. Then add remaining béchamel (if your cholesterol allows it) and a few flakes of butter. Cook in the oven at the maximum temperature for 20 minutes and then grill for 5 minutes.
Four cheese penne pasta
••
Ingredients:
30 grams of butter
1 hectogram of soft cheese
30 grams of Parmesan cheese
Preparation”
Add 30 grams of butter and two tablespoons of cooking cream to a large bowl. Next, add cheeses to your liking, as long as can melt when heated, Be sure to cut the cheese into small pieces so they can melt in a few seconds. Drain the penne and pour it over the cheese. Add plenty of grated parmesan and mix with a wooden spatula while it’s warm. I recommend you serve this dish very warm.
Penne with cooked ham
Difficoltà
Tempo
••••
Costo
Ingredients:
2 ounces of pennette pasta
1 hectogram of cooked ham
125 grams of cream
30 grams of butter
Preparation:
Fry the diced ham in butter on low heat. When it starts to change color turn off the burner and add cooked and drained pasta. Next, add cream, stir well, and plate.
Penne with ricotta
Difficoltà
Tempo
••
Costo
Ingredients:
30 grams of butter
2 ounces of ricotta
2 ounces of pasta
Black pepper
Preparation:
Put 30 grams of butter in a bowl and leave it at room temperature for a while. When its soft add 200 grams of ricotta and mix with a fork well. Then add the cooked pasta with a bit of the pasta water. The pasta water is essential for the success of this dish. Mix well with a wooden spatula, plate, sprinkle with plenty of black pepper.
Penne with saffron
Difficoltà
Tempo
•••
Costo
Ingredients:
2 ounces of pennette pasta
1 hectogram of ricotta
125 grams of cream
30 grams of butter
30 grams of parmesan cheese
salt and pepper
Preparation:
While the pasta is boiling, add a dozen saffron stems to a small glass with four tablespoons of warm water. In a bowl add butter (room termperature), cream and ricotta and mix well with a wooden spoon. Drain the pasta and pour it into the sauce. Add the glass with the water and saffron, stir again, and plate.
Penne with salmon and saffron
••
Ingredients:
1 hectogram of salmon
30 grams of butter
12 stems of saffron
2 tablespoons of cream
Preparation:
Cut 100 grams of smoked salmon into very thin slices and fry in a large pan with 30 grams of butter. While this is cooking add a dozen stems of saffron to a little bit of water. Next, cook and drain the pasta and pour it into the pan. Add the water and saffron mixture and two tablespoons of cooking cream. Mix well over heat with a wooden spoon and serve.
Pennette with vodka
•••
Ingredients:
30 grams of butter
1 half a glass of vodka
2 tablespoons of cream
2 ounces of pennette pasta
Preparation:
Melt two pieces butter in a pan. When the butter begins to brown add a half a glass of vodka and turn up the heat. When it starts to boil, take a large lit wooden toothpick (like those used to make skewers) and add it to the pan. This will develop a big flame due to evaporation alcohol which will last, depending on how much vodka you’ve added, about half a minute or so. As soon as the flame goes out remove the toothpick and pour the penne al dente and two tablespoons of cream into the pot. Add some pepper and serve warm.
Four cheese pizza
••••
Ingredients:
200 grams of flour
7 grams of brewer's yeast
100 grams of mozzarella
100 grams of fontina
100 grams of gorgonzola
100 grams of provolone
2 eggs
oil to taste
Preparation:
Put the flour in a bowl and add the dissolved yeast a drop of water and a pinch of salt. Slowly, add half a glass of water and knead with your hands. Once kneaded, create a ball and put the dough aside. After 2 hours shape the dough into two pizza of the thickness you prefer. Top with chopped cheeses and a tablespoon of oil and bake for 10 minutes.
Pizza with croutons
••••
Ingredients:
200 grams of flour
7 grams of brewer's yeast
125 grams of mozzarella
100 grams of ham
oil to taste
Preparation:
Put the flour in a bowl and add the dissolved yeast a drop of water and a pinch of salt. Slowly, add half a glass of water and knead with your hands. Once kneaded, create a ball and put the dough aside. After 2 hours shape the dough into two pizzas of the thickness you prefer. Top with sliced ham and crumbled mozzarella and cook it in the oven for 10 minutes.
Pizza capricciosa
••••
Ingredients:
200 grams of flour
7 grams of brewer's yeast
125 grams of mozzarella
100 grams of ham
2 eggs
oil to taste
Preparation:
Put the flour in a bowl and add the dissolved yeast a drop of water and a pinch of salt. Slowly, add half a glass of water and knead with your hands. Once kneaded, create a ball and put the dough aside. After 2 hours shape the dough into two pizza of the thickness you prefer. Top with shredded mozzarella, ham, salami, and sliced hard-boiled egg. Drizzle over a heaping tablespoon of oil and put in the oven for 10 minutes.
Pizza alla carbonara
••••
Ingredients:
200 grams of flour
7 grams of brewer's yeast
125 grams of mozzarella
100 grams of bacon
2 eggs
oil to taste
Preparation:
Put the flour in a bowl and add the dissolved yeast a drop of water and a pinch of salt. Slowly, add half a glass of water and knead with your hands. Once kneaded, create a ball and put the dough aside. After 2 hours shape the dough into two pizza of the thickness you prefer. Top with shredded mozzarella, bacon, and an egg in the center. Drizzle with a heaping tablespoon of oil and put in the oven for 10 minutes.
Ravioli with ricotta
••••
Ingredients:
200 grams of pasta
2 eggs
200 grams of ricotta
100 grams of grated parmesan cheese
salt, walnuts
Preparation:
Use a glass to cut circles from the dough and put aside. Next, mix the ricotta with a couple of tablespoons of hot water in a bowl. Slowly incorporate the egg, the Parmesan cheese, a pinch of salt, and a little bit of grated nutmeg. Put a spoonful of the mixture in the center of each disc of dough and close into half-moon shapes. Close the edges well with a fork and boil in water with salt. When they are cooked, drain and season with butter and parmesan.
Rigatoni with lemon
••
Ingredients:
2 ounces of tagliolini pasta
30 grams of butter
2 lemons
Preparation:
Melt 30 grams of butter and two tablespoons of extra virgin olive oil in a large pan. Grate the peel of two lemons. Turn the burner off and add the lemon peel to the butter and oil. Mix everything with a wooden spoon. Cook and drain (not fully) the tagliolini and pour them into the mixture you prepared. Mix well and serve immediately.
Rigatoni with sausage and cream
••
Ingredients:
2 minced sausages
200 grams of rigatoni
200 ml of cream
1 half a glass of white wine
Black pepper
Preparation:
Cut each of the sausages into small pieces and cook them in the wine. As they cook, they should release fat. At this point, turn the burner to low and continue cooking. Cook and drain the rigatoni (or other pasta of your choice) once it is “al dente”. Add it to the pan with sausage and pour and continue cooking for a minute. Then add the cream and stir everything well with a wooden spoon. Top with black pepper and serve.
Rice with milk
•••
Ingredients:
160 grams of rice
1 half a liter of milk
1 egg
30 grams of parmesan cheese
Preparation:
Mix half a glass of milk and half a glass of water together and bring to a boil. Add rice and cook, adding the remaining milk gradually. Once the rice is creamy and cooked add the egg yolk, mix well, and add the parmesan. Plate and serve.
Veal risotto
••••
Ingredients:
3 ounces of lean veal
160 grams of rice
1 apple
1 tablespoon of flour
2 glasses of broth
1 half lemon
50 grams of butter
Preparation:
Cut an apple into thin slices and brown in butter. Cut the veal into small pieces and add to the apples to brown. Slowly add flour to the mixture and cook for an hour and a half. At the end, add the lemon juice. Meanwhile, boil, drain, and rinse the rice and put it in the oven at a high temperature for a few mintues. Take it out of the oven and plate it, making a small crater in the center of the rice. Add the meat and sauce to the middle of the rice and serve.
Smoked risotto
••••
Ingredients:
160 grams of arborio rice
50 grams of butter
125 grams of cream
1 half nutmeg
1 hectogram of smoked salmon
1 hectogram of smoked provola
1 glass of dry sparkling wine
Preparation:
Warm the butter in a Pyrex dish. Add the rice and fry with chopped salmon. Slowly add the boiling broth and the sparkling wine, stirring constantly. When the risotto is creamy and cooked, turn off the heat and add the smoked provolone in small pieces. Stir until creamy, plate, and serve.
Risotto with castelmagno
••••
Ingredients:
160 grams of arborio rice
50 grams of butter
half nutmeg
1 hectogram of castelmagno
50 grams of grated parmesan cheese
Preparation:
Warm the butter in a Pyrex dish and add the rice to sauté. Slowly add the boiling broth, stirring constantly (do not make the broth too concentrated). When the risotto is cooked it might be a little bland as the castelmagno (full flavor) has not been added. Once it is cooked, turn off the heat and add the chopped castelmagno cheese and the grated parmesan. Mix very well and serve.
Orange risotto
•••
Ingredients:
160 grams of arborio rice
15 grams of orange peel
1 orange juice
1 glass of cognac
1 half nut
Preparation:
Warm the butter in a Pyrex dish and add the rice to sauté in cognac. Slowly add the boiling broth, stirring constantly. When the risotto is cooked and creamy turn off the heat and add the orange zest and orange juice. Take off the burner and mix well. Serve and enjoy.
Rice with beer
••••
Ingredients:
160 grams of arborio rice
50 grams of butter
125 grams of cream
1 half nutmeg
50 grams of swiss cheese
1 bottle of dark beer
Nikel-free Cooking: Tips and recipes for people with nickel allergies Page 5