Serves 4
• 8 artichoke stalks
• 1 shallot
• Mint
• Basil
• 4 slices of toasted bread
• 1 lemon
• Extra virgin olive oil
• Salt, pepper
Clean and prepare the stems of the artichokes. Soak them in acidified water (with lemon juice), dry, and cut into cubes or julienne, i.e. into thin vertical strips. In a large pan with oil, sauté the artichoke stems with the shallot, mint, and basil, salt, and pepper. Spoon the mixture onto the toasted bread.
Serves 4
• 300 g (10.5 oz) linguine pasta*
• 300 g (10.5 oz) shelled fresh fava beans
• 1 clove of garlic
• Fresh mint
• ½ glass of extra virgin olive oil
* Long, flat, thin and elliptically shaped pasta.
Remove the skin from the beans and prepare a pesto by working them with the clove of garlic (from which you have removed the core), a few fresh mint leaves and little by little the oil. Boil the linguine in abundant salted water and drain when al dente, fi rm and not overcooked, keeping a little cooking water with which to dilute the sauce if it is too thick. Season the pasta with the pesto and serve.
Serves 8
• 1 kg (2.2 lb) fresh anchovies
• 750 g (1.6 lb) bread (white part, best if whole meal)
• 4 cloves of garlic
• 1 sprig of mint
• 1 sprig of parsley
• Extra virgin olive oil
• 2 lemons
Prepare the anchovies, removing the heads and bones and keeping the two fillets together. Chop the bread, add the chopped herbs and the chopped garlic. Oil a baking dish and place a thin layer of bread on the bottom and then a third of the anchovies. Continue for another two layers of bread and anchovies, ending with one of bread and bake for 200° C (392° F) for about 15 minutes. Remove from the oven, allow to cool and serves sprinkled with oil and lemon.
Serves 6
• 1 red cabbage
• 1 small onion
• 1 rennet apple
• 1 untreated orange
• Red wine vinegar (optional)
• Extra virgin olive oil
• Salt, pepper (optional)
Clean the cabbage, wash it, dry it and cut it into julienne strips, i.e. into long and thin strips. Grate the apple, chop the onion and add them to the orange juice, oil and, if you like, a sprinkle of vinegar and a pinch of pepper. Salt the cabbage and season with the sauce.
Serves 20
• 500 g (1 lb) shelled and unpeeled almonds
• 500 g (1 lb) dark chocolate
Toast the almonds. Melt the chocolate in a double boiler, add the almonds and mix. Using a teaspoon distribute the mixture into 20 paper cups and let it cool until the chocolate has solidified.
