Pastas per 4 persons

1. Beet Risotto with Truffle Oil
                                 
       

1/4 cup extra virgin olive oil (60ml) 2 tablespoons butter (30ml) 2 shallots, chopped 1 cup Arborio rice (240ml) 1/2 cup white wine (120ml) 2 cups fresh beet juice or pure– (480ml) 4 cups of vegetable stock (1liter) Grana Padano cheese for sprinkling, freshly grated Truffle oil, for drizzling

To start your Beet Risotto with Truffle Oil:

In a large saucepan, heat olive oil and half the butter over medium heat. Cook shallots for about 3 minutes until translucent, stirring occasionally. Add Arborio rice and continue stirring for another minute. Add wine and stir for 2 minutes or until evaporated. Pour in half of the beet juice and let reduce. Slowly ladle in vegetable stock and stir until the stock evaporates. Repeat this step until risotto is al dente (16 ë 20 minutes). Use the remaining beet juice to finish off the cooking process. Remove from heat and mix in remaining butter. Plate and sprinkle freshly grated Grana Padano cheese over risotto. Drizzle truffle oil over individual plates and serve immediately.

2. Drunken spaghetti 

      

1 lb. spaghetti (454 g) 3 to 4 anchovy fillets, chopped 2 cups of red wine (474ml) 1/2 cup freshly grated pecorino cheese (125 ml) Small bunch of Italian parsley, finely chopped 4 tablespoons extra virgin olive oil (60ml) 2 garlic cloves, finely chopped 3 dried chili peppers, crushed (optional) Salt to season

To start your Drunken Spaghetti:

Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente). In a saucepan, heat extra virgin olive oil. Add garlic, anchovy fillets and chili peppers and cook for about 2 to 3 minutes. Add spaghetti to the pan and toss well. Pour in red wine and cook until it has reduced and spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta and toss well. Remove from heat and serve immediately.

3. Dunderi

     

17oz ricotta cheese (475g) 9oz freshly grated grana padano cheese (200g) 1 cup flour 2 teaspoons grated nutmeg 2 egg yolks salt and pepper to season

To start your Dunderi:

In a bowl, mix ricotta, grana padano cheese, flour, nutmeg, egg yolks, salt and pepper. Kneed mixture until it becomes a doughy consistency. If the mixture appears to be too moist, add a bit more flour as needed. Cover the dough with a cloth and let rest for half an hour. Grab a handful of dough at a time and roll into a 1-inch thick logs. Cut logs into 1-inch pieces. Roll each piece of dough against a cheese grater to create ridges. These ridges will help trap sauce on each cooked dunderi. Dust a tray with flour and place dunderi on top so they won­t stick together. In a pot of boiling salted water, cook dunderi for 12 minutes or until they float to the top. Mix with choice of sauce and serve immediately.

4. Fettuccine Con Carciofi

      

4 artichokes 1 lemon, halved 1 lb fettuccine pasta (450g) 4 tablespoons extra virgin olive oil (60ml) 2 garlic cloves, chopped 2 dried chili peppers, crushed (optional) 20 cherry tomatoes, halved I cup white wine (240ml) 1 jar of tomato puree (750ml) 6 mint leaves, chopped salt to taste 2 tablespoons unsalted butter (30ml)a generous sprinkle of parmigiano cheese, freshly grated

To start your Fettuccine con Carciofi:

Clean artichokes by removing all the tough outer leaves until you get to a pale yellow centre. Peel outer tough skin of artichoke stems with a pairing knife. Trim 1/3 off the tops of each artichoke and rub with lemon. Squeeze lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent from browning. Place fettuccine in salted boiling water. Stir to prevent from sticking together. Add olive oil, garlic and chili to a saucepan and sautí until golden. Remove artichokes from water and chop roughly. Add artichokes, tomatoes and wine to the pan. Once wine has reduced, add tomato puree, mint and salt. Allow to simmer for approximately 15 minutes. About 2 minutes before the fettuccine is at the ‰al dente­ stage, drain, conserving approximately 1 cup of pasta water. Add fettuccine and pasta water to the pan. Then add butter and parmigiano and cook all together for an additional 30 seconds. Serve immediately.

5. Pasta Al Forno

1 lb rigatoni pasta (450g) 4 tablespoons extra virgin olive oil (60ml) 2 garlic cloves, chopped 1 large eggplant, cubed 15 infornate olives, pitted and chopped 10 large sun-dried tomatoes, chopped 2 dried chili pepper, crushed (optional) 1 jar of tomato puree (750ml) 0.8lb freshly grated mozzarella (400g) smoked scamorza cheese, as much as desired, roughly chopped freshly grated parmigiano cheese for sprinklingsalt to taste

To start your Pasta al Forno:

Preheat oven to 400 degrees Fahrenheit. While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up olive oil and sautí garlic, eggplant, olives, sun-dried tomatoes and chili peppers for a few minutes. Add tomato puree and salt. Let cook for approximately 10 minutes on medium heat. Drain rigatoni, add to the saucepan, sprinkle with some parmigiano and cook for another 30 seconds. Place half the rigatoni in a baking dish, adding a layer of half of the mozzarella, half of the scamorza and another sprinkle of parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.

6. Spaghetti Alla Carbonara

2 tablespoons extra virgin olive oil (30ml) 2 cloves garlic, crushed 0.9lb spaghetti (400g) 3.5oz pancetta (100g), cubed 4 eggs 1 cups milk (240ml) 1/2 cup freshly grated pecorino cheese black pepper salt to season

To start your Spaghetti alla Carbonara:

Cook spaghetti in boiling salted water. In a saucepan, heat 2 tablespoons of extra virgin olive oil. Add garlic, pancetta and cook for a few minutes. Remove garlic when it is golden brown and lower the heat. In a bowl, add milk, pecorino cheese, salt, and lots of black pepper. Separate eggs, making sure not to break the yolks. Add egg whites to milk mixture and mix well. When spaghetti is at the al dente stage, drain well. Add pasta to the saucepan with pancetta and remove from heat. Pour in the milk mixture and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce. Plate and garnish each serving with an egg yolk on top. Add fresh ground black pepper and serve immediately.