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ISTRIA’S spaghetti

Ingredients for 4 people:

1 kg of clams of Goro, 1/2 kg of mantis shrimp of Comacchio, 1 lobster of Istria, 1/2 kg of tomatoes of Codigoro, 2 cloves of Voghiera’s garlic, 1 red onion of Berra, 1/2 cup dry white wine of Bosco Eliceo, oil, salt, pepper and parsley.

 

 
TUNA SLICES WITH VOGHIERA’S GARLIC

Ingredients for 4 people:

4 slices of fillet of tuna of about 2 hg each, 1/2 kg red tomatoes, a big head of Voghiera’s garlic, 4 parsley’s sprigs, white wine vinegar: 4 spoons, extra virgin olive oil: 8 spoons, salt.

 

 Preparation:

Open the clams and keep apart the cooking water, leave the mantis shrimp out of the shell, cut the lobster in chunks, scald the tomatoes and chop the parsley. Brown garlic and onion finely chopped, add the clams, and after a few minutes also the mantis shrimp meat, then pour the wine and let it evaporate. Add the tomatoes, salt and pepper and continue cooking for 10 minutes. Add also lobster chunks, sprinkle with the clam broth and continue cooking for 15 minutes. Cook the noodles for 5 min and put them into the sauce. Continue cooking on low heat for 3 minutes. Serve on a dish and decorate with the parsley.

 

 Preparation:

Lay the tuna slices in a large pot, add 4 tablespoons of olive oil and vinegar, turn the tuna in the sauce and let it marinate in a cool place for at least 30 minutes. Wrap garlic in aluminum foil, place it under the grill and let cook for about 20 minutes, then remove the foil from the grill, open it, being careful not to burn yourself with steam and then warm the garlic. Crush the cloves and mix the pulp, then mix it with tomatoes blanched in boiling water for a few seconds, peeled, and chopped roughly, a pinch of salt and the remaining oil. Drain the tuna slices, dry with paper towels, transfer them on the grill and cook 3 minutes per side (if you like that the inside is pink) or for 5 minutes (if you prefer to be well cooked). Remove the tuna from the grill, serve with the sauce and sprinkle with a spoon of roughly chopped parsley.

     
 

Lasagnette black and yellow
recipe Estensi’s dish 2012

Ingredients for 4 people:

Egg pasta: 2 eggs, 120 g flour, 120 g durum wheat flour, oil, salt, 2 cloves of chopped garlic (cooked in milk used for the sauce), 4 g of squid ink.
Filling: 200 g ham browned in a little oil, 400 g of asparagus (to season the sauté with a little butter) béchamel sauce (1/2 liter of milk used for cooking garlic, 50 g butter, 150 g flour, salt, pepper), grated Parmesan cheese.
Garlic Sauce: 1 head of garlic, olive oil, salt, pepper, basil, oregano, ½ lemon.
Decoration: 2 egg yolks (to brown the lasagna), béchamel sauce, garlic sauce, asparagus tips.

 
 

Preparation:

Cook the garlic into the milk for the béchamel sauce, previously private of the sprout inside. Chop and add it to eggs, flour, meal, oil, salt and pepper to the dough, in a half sheet add the squid ink.
Pull the two dough about 1 mm and put sheets obtained in boiling salted water, then immediately bring down the temperature by immersing them in water and ice.
Cut the ham into strips and fry in a sauté with little oil.
Wash and steam the asparagus and finish cooking in a sauté with a little butter, set aside a few tips for the final decoration of the dish and finely chop the rest in order to obtain a cream.
Make a roux made of 50 g of butter and 50 g of flour, and then add it to the boiling milk used for cooking the garlic and cook for a few minutes, half white sauce will be used in the filling of the lasagna, and half will be used for decoration.
With a round smooth cutting mold, with a diameter of about 6 cm, cut from the dough some circles of pasta.
Compose the lasagna portion alternating discs of yellow dough, the filling and the black discs, in the last layer add a few drops of egg yolk to brown.
Bake in the oven for about 10/15 minutes at 180°C.
Serve the lasagna in the middle of the plate, decorate with béchamel sauce and garlic sauce (prepared by boiling garlic for 30 minutes in the oven at 180°C, seasoned with salt, pepper and oil and wrapped in aluminum foil and then blend the garlic with basil, oregano and 1 tablespoon of lemon juice, adding, and running oil) to the side and put a bit of asparagus on the top of the lasagna.