Category: First courses

Linguini with fresh anchovies

16

May2019
The sauce of this unusual linguini combines ingredients that are characteristic of Mediterranean cuisine: olive oil, fresh anchovies, and the introduction of raisins and dried fruit in savoury dishes. This Middle Eastern touch is typical in the cuisine of Italian cities that were in contact with the Arab world ... Read More
16/05/2019Carlotta Conti
Rosemary noodles Savoy cabbage sausage

16

Jan2019
This noodle dish is ideal as a winter dish that exalts its ingredients: Savoy cabbage is a typical seasonal vegetable, its brilliant green gives a touch of color in our dishes, and counterbalances the pink sausage. Adding ground rosemary is unusual but it gives a twist to a food that ... Read More
16/01/2019Carlotta Conti
stuffed paccheri with sausage, truffle, porcini

06

Jan2019
Paccheri pasta is typical of a new generation of Neapolitan formats, very original and particularly apt to being stuffed. I created this stuffing using ingredients that are very popular in Northern and Central Italy: white truffles sauce, sausage, Porcini mushroom. It is a luxurious dish, ideal for festive occasions like winter ... Read More
06/01/2019Carlotta Conti
gnocchi ripieni di carne meat stuffed gnocchi

12

Dec2018

MEAT STUFFED GNOCCHI

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The meat stuffing of this gnocchi is very similar to the one of Ascoli olives, a skilled mix of meats cooked in a soffritto, whose taste is made lighter by a touch of lemon zest. The only complicated phase is finding the procedure to fill the gnocchi; I think ... Read More
12/12/2018Carlotta Conti
potage di mare sea potage

03

Nov2018
Usually "potage" and "sea" contradict each other. This recipe is connected to "land" ingredients like potatoes, leeks, and a lot of fresh cream. I created this recipe when trying to exalt Autumn vegetables, and trying to propose something healthy but extremely stimulating. I have always been inspired by French cuisine, but ... Read More
03/11/2018Carlotta Conti