Cook the pasta in a boiling pot of 1 half gallon of water. Drain it when cooked “al dente” (pasta that is cooked until firm, neither hard nor limp). Drain it, keeping back half a glass of the cooking water. Toss the pasta in a frying pan with the butter and the Asiago Aged PDO cut into thin slivers. In order to prevent the pasta from drying out while tossing, pour in a little of the cooking water. Serve piping hot in a large serving bowl with a sprinkling of thyme.
Remove any little bones from the chicken breasts and chop the latter into pieces of 2-3 cm square.
Quickly dredge them in the flour and stir fry them in a pan with a spoonful of oil. Season with the rosemary and some leaves of sage. Let the chicken brown for 5 minutes, add salt and pepper. Sprinkle with the Marsala and let it evaporate; add half a glass of wine and cook for 7-8 minutes on a medium heat. While the chicken is cooking, add the cubed Gorgonzola after removing the rosemary and the sage from the pan.
Cover, lower the heat to a minimum and, once the Gorgonzola has melt, stir and serve.
Using a mandolin or a sharp knife, thinly slice the asparagus and soak in iced water for about an hour.
Prepare the dressing. Pick the parsley and tarragon leaves, discarding the larger tougher stems. Blanch the parsley leaves in boiling water for a few seconds, drain, run under cold water and squeeze dry. Place in a tall jar with the tarragon leaves, Grana Padano, pine kernels, salt and pepper and about 50ml of olive oil. Using a hand held mixer, start blending, slowly adding the rest of the oil, until you get a creamy fluid dressing. Set aside.
Mix the breadcrumbs, Grana Padano, chives and seasoning. Coat the scallops with the breadcrumbs and pan-fry in the olive oil on medium heat for about 3 to 4 minutes on each side until golden and crispy.
Drain the asparagus and dry them on kitchen paper. Spread on a serving plate, drizzle with the dressing then scatter with peas, place the scallops on top and share.
Cut the pancetta into small cubes and brown them in a frying pan together with the finely sliced onion. Peel and chop the potatoes and add them to the pan with a pinch of salt and a little freshly ground black pepper. When the potatoes have softened, stir in the thickly chopped or grated Montasio cheese. fry the “frico” on both sides until a golden crust has formed.
Whisk the Mozzarella di Bufala Campana DOP, cuttlefish and Ricotta di Bufala Campana DOP, then add salt, pepper, lemon peel and flour. Make the gnocchi and then pass them in cocoa butter. Cook and color to the plate with tomato powder.
Open the clams in buffalo milk and strain the juice that comes out of clams pour into a dish the buffalo milk soup with clams and the gnocchi and decorate with clams. Sauté oii, garlic and pepper and add to the dish.
** (a recipe by Chef Rosanna Marziale)
Preheat the oven to 390°F. Grease a souflé dish with butter, then add 2 tbsp of the grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides. Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time.
Remove from the heat and add the remaining grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and black pepper. Stir the egg yolks into the cheese mixture. Whisk the egg whites in a bowl until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish. Bake for 35-40 minutes, until risen and golden brown. Serve immediately.
Take the beans out of their pods and put them in boiling water for 10 seconds. Clean and fry the onion with a little oil, add the beans and cover with water. Add salt and pepper and add mint leaves to taste.
Leave to cook for a few minutes before whisking the mixture together to form a green, smooth and homogenous liquid.
Cook the spaghetti according to instructions in slightly salted water. When al dente, drain the pasta and conserve a little of the cooking water. In a frying pan heat the Pecorino Romano, the coking water and the pepper until it forms a cream. Distribute the broad bean sauce and the spaghetti on plates, sprinkling pecorino Romano and pepper on top.
Pour oil in a big pot. As soon as it starts to fry add the crushed garlic and leave it to brown for a few seconds, before adding the tomato pulp. Add the chili pepper, add salt and mix. Cover and leave to cook for 10 minutes. Then, lift the lid off the pot and add the slices of Provolone Valpadana, placing on top of each other if necessary. Sprinkle with oregano to taste. Cover the pot and leave to cook for a further few minutes until the cheese starts to melt.
Clean the Taleggio and cut it into small pieces, then melt it in the milk. Soften the fish gelatine in cold water and add it to the milk. Then heat in a pan until it melts. Sprinkle with salt and pepper. Put the milk mixture in the fridge and leave it to stand for two hours.
Stretch out the pasta quite finely, and then cut into squares of 14 cm a side. Add a spoonful of the milk mixture in the centre of each pasta shape and close up into triangles. Cook the ravioli for a few minutes in water. In the meantime, melt the butter and flavour with the marjoram.
Drain the ravioli and place on a serving dish. Sprinkle with Parmigiano Reggiano PDO and the melted butter. You may also add dried fruits like walnuts or almonds to add a crunchy texture to the dish.