Meat tartare
••••
Ingredients:
300 grams of beef tenderloin
2 eggs
1 tablespoon of Worcester sauce
2 pinches of pepper
2 tablespoons of oil
1 lemon
Preparation:
Ask the butcher to chop the meat well. Put the meat in a bowl and add the Worcester sauce, oil, lemon juice, pepper, and a pinch of salt. Mix well with a fork and put it in the fridge to marinate for an hour. Divide the meat in two parts and use your hands to make two large meatballs. Put each in the center of a serving dish. Use your hands to make a crater in the center and add a whole shelled egg and a pinch of pepper. Serve and enjoy.
Tuna tartar
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Ingredients:
1 300-gram tuna fillet
1 orange
1 lemon
pepper and oil
Preparation:
Buy a fresh tuna fillet and make sure it has been flash frozen. Cut it into regular-sized, small cubes. Grate one orange’s peel and sprinkle it over the salmon. Next, pour over the orange juice and top with a nice handful of black pepper, half of a lemon thinly sliced, and four tablespoons of olive oil. Stir and let it rest for half an hour before serving.
Eggs with bacon
••
Ingredients:
4 eggs
1 hectogram of bacon
30 grams of butter
Preparation:
First, separate the egg whites from the yolks. Now melt the butter in a pan and, as soon as it starts to fry, add the slices of bacon. After a few moments you will see that the bacon will start to shrivel. Wait a couple of minutes and pour in the four egg whites. As soon as they begin to coagulate, add the four egg yolks. Cook for two minutes and serve.
Boiled eggs with cheese
••
Ingredients:
4 eggs
vinegar or lemon
4 slices
30 grams of grated parmesan cheese
Preparation:
Bring to a boil water water with salt and a bit of vinegar or lemon. Once boiling, turn the burner down and gently add an egg. The vinegar or lemon helps with egg white coagulation. Always boil on very low heat for three minutes. Then, with a slotted spoon, remove the egg from the water and leave it out to dry. Prepare four eggs like this and put them in an ovensafe dish. Place a thin slice on each egg, sprinkle with grated parmesan cheese and put in the oven to grill until the cheese is melted.
Boiled eggs with ham
••
Ingredients:
3 eggs
1 hectogram of cooked ham
4 tablespoons of mayonnaise
1 tablespoon of olive oil
Preparation:
Boil the eggs in water with salt for 10 minutes. Once they start to boil, put them under running water to cool. This will help you shell them easier. Cut the eggs in half and set aside the whites. Put the egg yolks in a bowl, add the ham, oil, and mayonnaise. With a fork, chop and mix everything well. Add salt to taste and fill the egg white halves with the mixture. Put in the fridge for a half hour before serving.
Boiled eggs with truffles
••
Ingredients:
4 eggs
1 truffle
2 tablespoons of oil
10 grams of grated parmesan cheese
Preparation:
Boil 4 eggs in water with salt. Cool them under cool running water to make peeling easier. Cut each egg in half and mash the yolks in a bowl with a fork. Add a bit of grated truffle, two tablespoons of oil, and a little parmesan cheese. Mix everything well and pipe the mixture into the egg white halves. Sprinkle with truffle shavings and cool for half an hour in the fridge before serving.
Boiled eggs with tuna
••
Ingredients:
3 eggs
150 grams of tuna
4 tablespoons of mayonnaise
1 tablespoon of olive oil
Preparation:
Boil the eggs in water with salt for 10 minutes. Once they start boiling, put them under cool running water to make shelling easier. Cut each of the eggs in half. Put the yolks in a bowl and add the tuna, oil, and mayonnaise. Use a fork to chop and mix everything well. Add salt to taste and fill the egg white halves with this mixture. Put in the fridge for half an hour before serving.
Boiled eggs with prawns
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Ingredients:
3 eggs
1 hectogram of shrimp
4 tablespoons of mayonnaise
1 tablespoon of olive oil
Preparation:
Boil the eggs in water with salt for 10 minutes. Once they start boiling, put them under cool running water to make shelling easier. Cut each of the eggs in half. Set 6 shrimp aside and add the rest to a bowl. Blend the remaining boiled and peeled shrimp with a mixer. Put the egg yolks in a bowl and add the chopped shrimp, oil, and mayonnaise. Use a fork to chop and mix well and add salt to taste. Next, fill the egg white halves with the mixture and garnish each half egg with a piece of shrimp. Put in the fridge for half an hour before serving.
Boiled eggs with sausage
•••
Ingredients:
4 eggs
2 sausages
50 grams of breadcrumbs
Preparation:
Boil four eggs and shell them. Remove the skin from two minced sausages. Spread the sausages with your hands as if it were a paste and try to wrap the hard-boiled eggs with the sausage. Next, dip the covered eggs in beaten egg and coat with breadcrumbs. Put them in a pan with oil to fry. They are ready when they are golden brown. Enjoy this delicious dish and healthy cholesterol levels!
Scrambled eggs with ham
•••
Ingredients:
4 eggs
1 hectogram of cooked ham
30 grams of butter
Preparation:
Cut the ham into small pieces. Put butter in the pan and, when it begins to fry, add the ham. Wait just a minute and add the four eggs. Use a wooden spoon to break up the eggs as they cook and scramble them well. If needed add a pinch of salt and serve.
Vitello tonnato
••••
Ingredients:
1 round of veal
400 grams of tuna
½ liter of white wine
200 grams of mayonnaise
Preparation:
Start with a half kilo round of veal. Make sure that the outside is clean using a very sharp knife. Put it in a fitting pan. Use a fork to chop 400 grams of tuna (in oil from a glass jar) and add it to the pan. Next, add a half liter of white wine, covering everything. Cover with a lid and boil on low heat for two hours. The wine needs to evaporate slowly. Be careful not to let it dry out too much. Let it rest until it is very cold, remove the from the pan and cut it into very thin slices. In the meantime, use a blender to mix the tuna until it’s creamy and add the mayonnaise. Mix everything and top the cooked veal with this mixture.
the side dishes
Potato bombs
•••
Ingredients:
4 potatoes
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� 50 grams of Parmesan cheese
1 egg
1 pack of puff pastry
150 grams of mozzarella
100 grams of cooked ham
Preparation:
Boil four potatoes. Peel and mash them with a potato masher. Add 50 grams of grated parmesan cheese and a beaten egg. Use a rolling pin to roll the mixture out into a very thick sheet. Use a glass to make circles from the dough and set aside. Take 150 grams of mozzarella and 100 grams of cooked ham, all finely chopped. Top the potato circles with the meat and cheese. Cover and set aside. Pitch the edges well to close each circle and fry in olive oil for a few minutes.
Cacioimperio
••
Ingredients:
2 ounces of fontina cheese
50 grams of butter
2 egg yolks
½ liter of milk
Preparation:
Cut the fontina cheese into cubes and soak it in milk for a couple of hours. Next, drain the cheese and put it in a pan with melted butter. Stir on very low heat. Add the two egg yolks and a few spoonfuls of milk to make it soft. Plate and, if you like, top with grated truffle.
Potato croquettes
••
Ingredients:
½ kilo of potatoes
1 egg
1 hectogram of breadcrumbs
oil
Preparation:
Boil, clean, and mash the potatoes with a potato masher or a fork. Salt the potatoes and, with your hands, roll out 5 centimeters long “snakes”. Dip in beaten egg and coat with breadcrumbs. Fry in pletly of oil and serve.
Boiled potatos
•••
Ingredients:
1 kilo of potatoes
sauces to your liking
Preparation:
Though simple, boiled potatos are a real delicacy. You can use this dish as a base and add a wide variety of sauces. The possibilities are endless. Start with potatoes that are all same size (so that the cooking time is consistent). Boil them until a toothpick enters the potato perfectly and effortlessly. Strain and peel them while hot. Cut them into large slices or, if you prefer, into pieces and season to your liking. A simple and classic topping is oil, salt, and pepper. Another favorite is truffle sauce or even cold with mayonnaise. If you want to top them with canned tuna (from a glass container), always serve cold and cut into small pieces. Another way to prepare this dish is to mix the potatoes with yogurt and spices to your liking. You can also mix them with small pieces of smoked provola and speck (bacon). Another variant is to replace the speck (bacon) with smoked salmon. As you can see, there are many delicious ways to prepare boiled potatoes.
Potatoes and bacon
•••
Ingredients:
4 potatoes
1 hectogram of bacon
pepper
Preparation:
Peel four nice potatoes and cut them into pieces. Boil them in water with salt until they are soft enough. They should not boil completely but must be blanched. Strain and put in a Pryex dish. Add one hundred grams of cubbed bacon and mix with a wooden spoon. Cook it in the oven at a high temperature until a crust forms. Add salt to taste and serve.
Mashed potatoes
•••
Ingredients:
½ kilo of potatoes
20 grams of butter
Preparation:
Boil one half kilo of potatoes. Peel and mash them and add one hundred grams of warm milk, 20 grams of butter at room temperature, and a nice handful of parmesan cheese. Mix well with a wooden spoon and serve. To flavor, you can add cream and a sprinkle of nutmeg.
Ricotta au gratin
•••
Ingredients:
200 grams of ricotta
500 grams of flour
½ glass of milk
2 tablespoons of grated parmesan cheese
20 grams of ham
20 grams of butter
1 egg
Preparation:
Add the flour and egg to a bowl and mix with a wooden spoon. Add the ricotta and dilute it with milk. Next, add the parmesan and chopped ham. Grease a Pyrex dish with your hands, pour in the mixture, and put it in the oven. When it starts to brown, take out of the oven, and serve.
Potato flan
••••
Ingredients:
50 grams of butter
1 kilo of potatoes
1 hectogram of cooked ham
3 eggs
1 mozzarella of 125 grams
30 grams of butter
50 grams of Parmesan cheese
Preparation:
Carefully grease a Pyrex dish with butter. In the meantime, boil a kilo of potatoes. Once you can easily insert, take the potatoes off the burner. Peel them while hot and mash coarsely with a fork. Add a beaten egg, one hundred grams of cooked ham (often cut into small pieces), two hard-boiled eggs cut into slices, one hundred grams of mozzarella, one piece of nutmeg grated, 50 grams of butter cut small pieces at room temperature, and 50 grams of grated parmesan cheese. Mix everything carefully and pour into the Pyrex dish. Mash with a fork and put in the oven for half an hour. Then, grill for few minutes to brown the top. It is a heavy dish that can be eaten hot or cold.
desserts and sweets
Bananas flambé
••
Ingredients:
2 bananas
½ glass of rum
1 orange
30 grams of butter
brown sugar to taste
Preparation:
Pour the orange juice into a Pyrex dish and put it on the burner to heat. As soon as it begins to caramelize, add the butter. Clean the bananas and cut them lengthwise. Add them to the Pyrex dish to cook, turning them several times. Next, add the rum, or, if you prefer, another liqueur can also be used. Let the liqueur catch fire for a few seconds. Without breaking them, plate the bananas and add the syrup from the pan on top. Serve warm.
Cream puffs
•••
Ingredients:
120 grams of water 75 grams of 00 flour 60 grams of butter 2 eggs
1 pinch of salt 2 egg yolks 60 grams of sugar 30 grams of 00 flour
125 ml of whole milk 125 ml of cream grated lemon zest ½ vanilla bean powered sugar for finishing
Nikel-free Cooking: Tips and recipes for people with nickel allergies Page 9