Grilled Octopus and veggie

Octopus grilled 

Wonderful!

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

 

Preparation

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

thyme

White wine

extra virgin olive oil

Preparation:

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

Ingredients:

800 g of gnocchi

200g of Fontina DOC

100g of butter

4 sage leaves

Preparation

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