recipes and food styling: Alessandra Avallone






Preparation time: 5 minutes
for 1 jar, 200 ml:

  • 80 g of shelled walnuts
  • 50 g of grated Parmesan cheese
  • 20 g of sage leaves
  • 20 g of parsley leaves
  • 2 cloves of garlic
  • 1 dl of extra virgin olive oil
  • salt

Put in the mixer: 60 g of walnuts, the cloves of garlic deprived of the sprout, the sage, the parsley and a pinch of salt, work adding half the oil, until you have a not too fine pesto. Transfer it to a bowl, add the cheese, the remaining oil and mix. Complete with the remaining walnuts, chopped with a knife, and transferred to an airtight glass container. It can be kept in the refrigerator, covered with a veil of oil, for up to a week. Perfect for dressing a plate of pasta or to spread on hot focaccia.





preparation time: 15 minutes
for 4 serving:

  • 24 sage leaves
  • 12 anchovy fillets in oil
  • 1 lemon
  • peanut oil

For the batter

  • 40 g of 00 wheat flour
  • 0.9 dl of cold sparkling water

Choose the sage leaves so that they pair 2 by 2 in size. Wash and dry them, put an anchovy fillet (or half, according to the size of the leaves) between 2 leaves. In a bowl mix quickly, with the whisk, the flour and the water, do not worry if lumps remain. Dip the leaves in the batter and fry in abundant hot seed oil. Drain them on kitchen paper and serve immediately with lemon wedges.





preparation time: 1 hour and 30 minutes + 15 minutes of rest
for 6 serving:

  • 1.5 of arista with the bone
  • a bunch of rosemary branches
  • 2 heads of fresh garlic
  • 8 shelled walnuts
  • 1 glass of red wine
  • 600 g of new potatoes
  • extra virgin olive oil
  • salt
  • pepper

Have the butcher prepare for you the arista completely detached from the bone, including the part of meat that covers the ribs. Cut a small pocket along the rib pulp, salt and pepper the meat. Finely chop a handful of rosemary needles, walnuts and cloves of a head of garlic in the mixer, salt and pepper the mince, distribute 1/3 in the incision, folded over the rib pulp, tightly tied to the roast. Spread 1/3 of the mince on the base of the bones, place the arista on top and tie it to the bones. Spread the rest of the mixture on the outside of the arista. Transfer it to a baking tray and brown it for 15 minutes in the 220 ° fan oven. Pour in the red wine, open the oven and let the temperature drop to 150 °. Cook for another 60 minutes, if necessary wet the roast with hot water. In the meantime, boil the potatoes with the skin. Drain them and let them cool. Season them with crushed cloves of garlic, sprigs of rosemary, salt and pepper, transfer them to a second pan and brown them for 15 minutes in a well-heated and ventilated oven while the meat rests. Remove the artist from the bone, serve it in thick slices with its sauce and golden potatoes.





preparation time: 1 hour 10 minutes

for 4 serving:

  • 400 g of 00 wheat flour
  • 115 g of butter
  • 55 g of sugar + 3 tbsp
  • 4 courgettes
  • 2 eggs
  • 1 lemon
  • 2 tablespoons of chopped rosemary + 2 sprigs
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of baking powder
  • 0.5 dl of extra virgin olive oil
  • salt

In the bowl of the mixer, with the leaf, beat the eggs, add the sugar and mix until it is melted, add the melted butter, the oil, the lemon zest and the grated courgettes, mix until all the ingredients they are well emulsified. In a bowl mix: the flour, baking powder, baking soda, rosemary and salt. Transfer the mixture to the mixer, working at low speed, when the ingredients are mixed, increase the speed and continue working for 5 minutes. Pour the dough into a 10 x 24 cm plum cake mold, lined with parchment paper. Arrange the sliced lemon and rosemary leaves on the surface, sprinkle with 3 tablespoons of sugar and cook at 180 ° C for 45-50 minutes. Check the cooking by inserting a toothpick in the center of the bread, it must come out dry, remove from the mold and leave to cool on a grill.





preparation time: 1 hour + 3 hours for cooling the panna cotta

for 4 serving:

  • 2.8 dl of cream
  • 1.2 dl of buttermilk
  • 40 g of sugar
  • 15 sage leaves
  • 2 sheets of gelatine (10 g)
  • peanut oil

For honeycomb

  • 240 g of sugar
  • 165 g of wildflower honey
  • 12 g of baking soda
  • 1 tbsp black pepper

In a saucepan mix the cream and sugar, when the latter has melted, add the sage leaves and heat until the first boil, turn off and leave to infuse for 15 minutes. Soak the gelatine 10 minutes in cold water. Strain the cream, put back in the saucepan, add the buttermilk and the gelatin, well squeezed. Bring the mixture to a boil and pour into the molds brushed with the seed oil, let cool. Store in the refrigerator for at least 3 hours to consolidate. For the honey puff crispy: pour the sugar and honey into a saucepan, mix with a silicone spatula, over moderate heat, until the mixture reaches 146 ° C. Add the sieved baking soda all at once and stir quickly until it is incorporated. Pour the preparation into a pan covered with parchment paper, sprinkle with the broken black pepper and let it cool. Turn out the panna cotta, dipping the molds in boiling water for a moment, and serve with the broken crisp and a few leaves of fresh sage.


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