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basil Linguine with clams

Ingredients 1 kg
380gr linguine with clams clams

cherry tomatoes olive oil 1 clove garlic


parsley white wine salt

Preparation
to open in a skillet over medium heat cockles, recovering at the end that they release the water, filtering with a pass.
Prepare the sauce separately with cherry tomatoes, a tablespoon of olive oil, 1 clove chopped garlic, clams and some free shell for decorating with both shells, parsley, dry white wine, salt, pepper and water precent recovered.
Once the pasta has come to an area, preferably al dente, drain and serve with the sauce just prepared.

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Tortellini with broccoli

Ingredients 500 g
tortellini with prosciutto
350 g broccoli florets

cream 120 g parmesan cheese salt and pepper

Preparation Cook the broccoli in salted water until al dente and drain. Pour the cream into a pan and heat it for 2 minutes, boil the tortellini in boiling salted water, drain and pour into the pan with the cream and add the broccoli florets and grated parmesan. Season
blasting the tortellini in the pan: if the sauce gets too dry pour a drop of cooking water. Season with salt and pepper and serve.

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Vol-au-vent shrimp

Ingredients
a pack of vol-au-vent,

a knob of butter a tablespoon of flour, 150 ml milk

boiled shrimp, lemon juice
,
a teaspoon of chopped chives, pepper
,
paprika, salt


Preparation
Melt a knob of butter (about 20 grams) in a pan adding the tablespoon of flour mixed continuously to form a creamy sauce, remove the pan from heat and add the milk, Rimet on fire and continue stirring to bring to a boil and until it forms a dense cake.
Remove from heat and add shrimp, chives, a few drops of lemon juice, salt, a pinch of pepper and a pinch of paprika. Allow to cool and then pour the mixture in vol-au-vent. Pass in a hot oven at 200 degrees for about 10 minutes and let cool slightly before you serve.

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Perch baked

Ingredients 2 fillets of perch
extra virgin olive

breadcrumbs parsley capers


1 clove garlic salt pepper

Preparation Wash the fish fillets and dip in breadcrumbs. Put the fillets in a greased baking dish.
Mix in a bit part 'for crumbs, parsley, garlic stagliuzzato, salt and capers. Arrange the mixture on
fish, add a trickle of olive oil and add a bit 'of water to prevent sticking and cook in the oven for about 20-30 min 160 °.

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chicken breast with lemon pancakes with ricotta and marjoram

Ingredients 4 slices of chicken breast
two lemons
extra virgin olive oil rosemary


50 g flour salt pepper

Preparation
Take chicken breasts and season with lemon . Pour the flour on a plate and very good fried chicken breasts on both sides. Take a large frying pan and pour a little olive oil along with a sprig of rosemary. As soon as the oil is hot Lay the chicken breasts, salt and cook for about two minutes per side. Pour the juice was at this point of the two lemons and cook until the sauce will be restricted. When cooked pepper and serve with the sauce cooking.

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Ingredients:
for 2 people

4 eggs 100 g ricotta cheese 2 tablespoons marjoram

1 tablespoon butter cream

salt and pepper Preparation


chop chop the marjoram in a bowl mix the cream with cottage cheese, salt and pepper.
In another pan with the eggs worked here marjoram salt and pepper.
In a skillet, melt a knob of butter and put half of the eggs processed, you thicken the mixture for 2-3 minutes.
Put on half of the ricotta mixture and let cook for 2 minute or so.
Remove from heat, close it in half, and place it in a pot.
Continue in the same manner with remaining ingredients.
Serve warm.