TAGLIATELLE
May and September are the best period for this kind of pasta, when we are lucky to find porcini mushrooms. Their scent and taste make Tagliatelle delicious. Ingredients for Tagliatelle: 400 gr. Flour 00 4 eggs Salt Ingredients for sauce: 1/5 Kg. porcini mushrooms freshly picked EVO oil Buraschi Mill Salt and pepper 2 garlic
BIO/EVO OIL ICE-CREAM
INGREDIENTS: 850 ml fresh whole milk 150 ml fresh cream 200 gr sugar 150 ml BIO/EVO oil Buraschi Mill Salt Pour the milk into a small pan and take out of the stove as soon as starts boiling, add the cream, sugar and a pinch of salt, stir well and leave to cool. When the
Pici
Pici are a “poor” dish, typical of the rural reality of Valdichiana Senese. The dough is made of flour, water and salt. The richness of this kind of pasta lies in the variety of traditional sauces. PICI WITH BREADCRUMBS Ingredients of pasta: 1 kg flour 00 1 medium glass of warm water 2 spoons of
ANCHOVIES WITH CHOPPED PARSLEY AND CAPERS
It is a typical recipe of Tuscany that our grandmothers used to store anchovies after having put them in salt.INGREDIENTS: 200 gr salted anchovies Parsley 2 garlic cloves Chili 2 spoons of capers in vinegar Italian extra-virgin olive oil PREPARATION:Take the salted anchovies, wash them properly, dry and fillet them; in a chopping board put