Butternut squash soup

Ingredients: one medium butternut squash, one white onion, veggies stock, salt and pepper. start whit slice the onion and put in medium souce pan whit olive oil or butter. At same way cut the butternut in a 6 pieces and cover whit alumni foil. Add bit of olive oil, salt and pepper. Cover very well and put in the oven por 25 min. At same time resoled the onion in slow heat. Need to be very slow heat! When the butternut are ready take from the oven. Cut the butternut in small pieces and add in a pan whit the onion, cook for 10 min in a medium heat. Add small qt of veggie stock as needed. Take all the butternut and onions and start to blended and added slowly the veggie stock to make easy blended. When all the soup are ready bleed and take a nice color. back in pan al the homogenous butternut squash and de onions ready blended. Finish whit a bit butter and salt and pepper. to make the garnish simple and nice use chlorophyll parsley olive oil and any fry leaf.

If we do the soup in this way we can keep the very nice color of all ingredients we use for this soup. Make your soup nice fancy color and delicious.


Grilled Octopus and veggie

Octopus grilled 


Very nice pieces  of octopus grilled. To server whit a great fullcolor veggie boiled and crunch. Great cooking of grilled octopus with boiled and crispy vegetables. To be accompanied by an octopus mayonnaise. Accompany this dish with a  wine, preferably red and tannic. It would be great to accompany it with Tuscan bread.

Technic to  cooking octopus in simple way. very easy

Tagliata di Manzo

Amazing! Tagliata di Manzo 

Hear we have a great Tagliata di manzo. whit some vegetable and bone sauce on top. To prepare this great meat in a simple way. nice and easy to do, very smooth, tender, juicy and great testing!

Green tagliatelle with calamaretto and fried aubergines

Ingredients: for 4 people

320g of green tagliatelle

280g of squid

20g of tomatoes there

1 slice of aubergines

1 shallot

extra virgin olive oil



All are  in the freshness of these molluscs, which must be cleaned and cut, passing to sauté in a frying pan on a sauté of shallots, add the tomatoes cut into wedges, letting the liquid of vegetation shrink amalgamating to the bottom. Apart from the extra virgin olive oil, the eggplant is cut into cubes to make them slightly crunchy, finally passing them

to dry on absorbent paper. Meanwhile the pasta is cooked when al dente. Spread it over high heat with the dressing

Serve forming a vortex of tagliatelle and calamaretto, with the aubergine fry in the center

Tagliolini with cuttlefish ink with asparagus tips and clams

Ingredients: for 4 people

700gr of black tagliolini

600gr asparagus

800gr of clams

2 tomatoes

1 clove of garlic


White wine

extra virgin olive oil


Take a saucepan and prepare a sauté, browning a piece of garlic, then let the clams open in the heat and add the white wine, letting it evaporate with a living signature.

Also pour the tomatoes after peeling them, the asparagus tips, previously blanched

Once cooked, sauté the tagliolini squid in the asparagus and clams sauce, flavoring with a pinch of thyme





Gnocchi alla Fontina


800 g of gnocchi

200g of Fontina DOC

100g of butter

4 sage leaves


For the preparation of the dish, in advance, pre-empt abundant salted water to heat on the fire. At the moment, melt the butter in a large pan, leaving the sage leaves just enough for it to taste. Add the Fontina in the pan, which is then reduced to a piece, and let it melt a delicate fire. With good choice of time

throw the gnocchi in the water and as soon as the surface is regained pass them in the pan of the condiment favoring the amalgam. Serve on a hot ceramic holster