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Prep. time: 5 minutes Cook time: 20 minutes Difficulty: 1 out of 5 Serve: 3-4 Ingredients: 1 3/4 cups of Carnaroli rice 8 cups of chicken broth 1/2 teaspoon of saffron threads 1 stick of butter 1 small onion 1/2 cup dry white wine 1/2 cup of grated Parmigiano Preparations: First of all, you need to make chicken stock. When the stock boils, reduce the heat and hold at a slow simmer covered with a lid. Meanwhile, finely chop the onion. In a pan simmer half of the butter with the onion for a few minutes on medium heat. Now add the rice and cook for a few more minutes, always stirring, till the grains are slightly glassy. Then add white wine, stir and let it evaporate, over high heat. Add broth a scoop at a time. Always add hot broth. This is the secret to faster, creamier risotto at home. Warming the broth before adding it to the hot rice coaxes more starch out of each grain and prevents overcooking. The stock must be at the level of the rice: not too little, which you struggle to stir it, nor too much because you run the risk of the boiled rice effect. So let it cook and stir occasionally until ready, about 17 minutes While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 17 minutes of cooking, the stock will be almost completely evaporated and the risotto is almost ready, so turn off the heat. Now with the heat off, add the saffron and mix thoroughly. Finally, add the other half of butter. Then add the grated cheese. Now stir. Parmigiano must be grated on the spot, with the grater. It must be absolutely fresh and of excellent quality. Like the butter. This is the secret of the perfect creaming. Saffron risotto is ready, creamy but al dente. Serve immediately. Chef tips: Risotto should be stirred constantly. The constant stirring makes sure that the rice grains release their starch. Avoid extremely high flames and rapid boils. #saffronrisotto #chefgianlucadeianaabis #saffron #zafferano #Italiantradition #ParmigianoReggiano #madeinItaly #ItalianChef #nycchef Sponsored by From Our Store

Prep. time: 3 hours Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 2 cups Cannellini Beans, cooked or canned 1 White Onion, chopped 4 San Marzano tomatoes, peeled 2 large potatoes, chopped 1 Carrot, chopped 1 Celery Stalk, chopped 1 tbsp Garlic, minced 1lb Kale (or spinach, collard greens, escarole), chopped 1 bunch Parsley, chopped 1fresh Thyme Sprig 4 large, thick slices Tuscan unsalted bread (day old), toasted 6 cups of water Olive Oil qb Black Pepper qb Salt qb Hot pepper qb (optional) 1 tbsp Fresh Ginger, grated Preparations: Bring a medium pot of water to a boil over high heat. Fill a bowl with ice and water and set this next to the stove. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds. Place cooked tomato into ice bawl. Next transfer the cooled tomatoes from the ice water to another large bowl as they cool. Pour the blanching water from the pot (no need to dry). When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes. Cut the tomato into cubes and put on the side. Opening of can of beans is one of the easiest ways to get more plant-based, healthy protein in your diet. But cooking beans from scratch might be the tastiest. Soak white cannellini beans in cold water and set on the counter uncovered for 8-10 hours. In a large pan add olive oil, onions, celery, carrots and garlic. Sauté for 10 minutes or until soft. Place chopped kale , add hot pepper (optional), and herbs and sauté for about 10 minutes. When the kale is soft, add the diced tomato, chopped potatoes, the cannellini beans and water to generously cover the ingredients. Cook over low heat for about 60 minutes. When cooked, taste the whole beans and season with salt and extra virgin olive oil, set aside for the next day. There are two ways to make Ribollita soup, one is with the Tuscan unsalted bread being cooked and another is that the bread is the base. Both versions are good, I recommend you place the bland bread in the pot, cover it with the soup and let it rest for a day. The next day, put it back on the heat and cook for another 20-30 minutes so the flaked bread will make your soup creamy and thick. Chef tips: For a less spicy but more pungent flavor try ginger. Be sure to grate your ginger. Ginger is very fibrous and if you don't chop it well it could be too present when you taste the Ribollita. If you prefer lighter version of your soup, you can serve toasted bread on the side, instead of bread being cooked in the soup. To make it more simple and less time consuming, use can of San Marzano tomatoes and can of cannellini beans. #Ribollita #soup #Tuscanunsaltedbread #chefgianlucadeianaabis #italiantradition #italy #LaVERARIBOLLITATOSCANA #Ribollitasoup Spondored by

Prep. time: 30 minutes Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 1 lb Ground Beef 1/2 lb Ground Pork Sausage 3 tbsp Pine Nuts, toasted 3 tbsp Raisins, chopped 2/3 cup Dry Breadcrumbs 1/2 cup Milk 2 Eggs 1/3 cup Pecorino Cheese, grated 1/4 White Onion, chopped 2 Clove Garlic, minced 1/4 cup Parsley, chopped Salt qb Black Pepper qb Ingredients for tomato sauce: 21/2 lb San Marzano's tomatoes 3 tbsp Extra Virgin Olive Oil Sea salt qb 8 Basil leaves Preparations: To prepare tomato sauce first you need wash the tomatoes very well, then dry them. Cut in half each tomato, remove the seeds and the part that was attach to the stem. Now place the tomatoes in a sauce pan at low heat turning them occasionally, until they are wilted. Now pass the tomatoes in to a puree (with a , pour the mixture into a smaller pot and put back with the olive oil and the salt over high heat until the desired density. Once the sauce is ready add the basil. To prepare meatballs: Combine all ingredients together until well mixed. Don't use a spoon--that tends to compact the mixture as you stir and results in dense, hard meatballs. Instead, use your fingers and lightly mix ingredients together. Form meatballs with your hands or a scoop, again using a light touch--don't mash them together any more than is necessary for the shape to hold. Place the meatballs in the tomato sauce, cover and cook for 20 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes or until cooked through. Chef tips: This is the base for the tomatoes sauce. Sauté onions or garlic to make the sauce tastier. I love to add some béchamel sauce in my meatballs mixture (just half a cup), you see how good they will be! #Sicilianmeatballs #italianmeatballs #meatballs #chefgianlucadeianaabis #italiantradition #italy #Siciliankitchen #Siciliancooking Spondored by

Prep. time: 3 hours Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 5 cups 00 Flour 2 1/2 cups Water 2 tsp Dry Yeast 2 tsp Salt 1/2 cup Olive Oil Non-stick pan, 9x3 inch and a height of 2" Preparations: This recipe is for preparing focaccia without kneading with your hands, directly in the bowl without dirtying anything else and without having flour everywhere. You work briefly with a spoon and then make quick and easy folds to incorporate air and make it very high and fluffy. Put 5 cups of flour in a bowl with dry yeast. Gradually add water, mixing with a spoon. Also add salt, stirring with the spoon from top to bottom to let as much air as possible into your focaccia. As the last ingredient, pour the oil and knead with a spoon until it is absorbed, the dough does not need to be smooth. Now let's start making the folds: wet your hands so the dough won't stick to your fingers then lift the dough from the outside and tuck it in the center. Do this movement 7-8 times then cover with plastic food wrap and the focaccia rest for 20 minutes. After 20 minutes, resume the dough, wet your hand and tuck it in the center making the folds as you did before, then cover with plastic wrap and let it rest for another 20 minutes. You will have to do this step 5 times. After the last fold, cover with film and let it rest until doubled, which will about two hours. You will notice that between one fold and another the dough has already begun to rise. Once doubled, season the bottom of a pan with oil, pour the dough, roll it out by squeezing it with your fingertips and form the classic holes. Sprinkle with with olive oil and desire toppings on your choice. Salt and rosemary - a lovely classic version, tomato and oregano, olives, rosemary and garlic, onions. You pick! Baked for 25-30 minutes at Cook until deep golden brown all over, the top is lightly crisp and edges are crusty. Remove from the oven and put on the cutting board, let it rest for a few minutes then cut and eat it while still hot. Chef tips: Once cold, you can store the focaccia in a plastic bag and remain soft for a couple of days. To freeze focaccia, wrap it in plastic wrap or place into a freezer bag. Focaccia will last up one month in the freezer. #focaccia #bread #easyfocaccia #chefgianlucadeianaabis #italiantradition #italy #vegetarian #bread Spondored by

Prep. time: 20 minutes Cook Time: Difficulty: 1 out of 5 Serve: 4 Ingredients: 3 Eggs 5 oz Dark Chocolate 2 tbsp Unsalted Butter 1/2 cup Cream 3 tbsp white sugar Preparations: Separate eggs and yolks. Leave whites on the side. Whisk yolks. Next place chocolate and butter in a bowl. Place bowl on top of the pan of boiling water without touching hot water. Mix chocolate and butter frequently, ensuring that all the chocolate melts consistently, 2-3 minutes. Once chocolate fully melts, remove bowl and set aside to cool. Beat cream until very fluffy. Next whip whites with sugar. Fold egg yolks into cream with spatula. Pour chocolate into cream yolk mixture. Fold through. Add 1/4 beaten egg whites into chocolate mixture. Fold again until incorporated. Poor chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain. Divide mixture between 4 dessert glasses. Refrigerate for at least 5 hours or over night. To serve, garnish with chocolate shavings and tiny sprig of mint. Chef tips: It's easier to separate whites from yolks when eggs are cold, but whites at room temperature fluff up better. So separate the eggs when fridge cold then set aside while you prep the other ingredients. #ChocolateMousse #dessert #chefgianlucadeianaabis #italiantradition #italy #chocolate #ValentinesDaydessert Spondored by

Prep. time: 5 min Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 2 Ingredients: 4 Egg Yolks 5 tbsps White Sugar 1 tsp Lemon Zest 1 drop Vanilla Extract 1/4 cup Marsala wine 1 cup Strawberries (1/2 cup halved and sliced and 1/2 cup whole for décor) Large metal bowl Whisk Two dessert glasses Water bath that fits your bowl Preparations: Cover 1/2 cup of sliced strawberries with 1 tbsp of sugar in a bowl. Let it sit at room temperature until juices release. Meantime place the egg yolks and remain sugar in a large stainless steel bowl. Add the grated lemon zest, vanilla extract and Marsala. Fill a large pot halfway with water and bring the water to a simmer. Reduce the heat. Set bowl with egg yolks mixture over the water. Be sure the bottom of the bowl doesn't touch the hot water. Wisk the mixture. Continue whisking for several minutes, until the mixture triples in volume. Remove the bowl from the pot. Longer cooking will thicken the mixture further. Continue whisking for a minute to prevent the mixture from sticking to its container. Serve while mixture is still hot. Divide strawberries between two glasses. Spoon mixture over strawberries. Decorate with whole strawberries on top. Chef tips: If you like to enjoy a cold Zabaglione cream, you need to place the bowl with the mixture on top of a bowl with ice cubes. Mix gently for a few minutes. To make non -alcoholic Zabaglione, substitute Marsala wine with milk. If you use electric hand mixer, be very careful not to beat the eggs to quickly. With a hand whisk, you need a little extra time but you find to have more control when you reached the desired thickness. #zabaglione #italiandessert #chefgianlucadeianaabis #italiantradition #italy #dessert #Valentinesdaydessert Spondored by

Prep. time: 15 min Cook Time: 40 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 Zampone sausage 2 cups lentils 1 onion, peeled and diced 2 carrots, peeled and diced 2 cloves garlic, peeled and diced 2 bay leaves 4 cups chicken broth Salt qb Pepper qb Fresh parsley, chopped Preparations: Zampone can be found at any Italian specialty stores. First place a pot of water to boil and then place zampone in it. Reduce heat to low and simmer for 25 minutes. Next heat a large pot and heat some oil and saute the onion, carrot and garlic until soft. Add the lentils, bay leaves, chicken broth and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 20 minutes or until tender but not mushy. Season to taste. Ladle the lentils in a large serving dish with parsley and then place the sliced zampone on top. Enjoy and Happy New Year! Chef tips: If you want prosperity and good luck in the coming year- you must eat these lentils on New Years Eve! It’s traditional to eat lentils. The little coin-shaped legumes supposedly bring good fortune, namely in the form of money, and, on the last day of the year, are usually served with Zampone or Cotechino. #zapmone #cotechino #chefgianlucadeianaabis #italiantradition #italy #lentils #NewYeartraditions #NewYearItalianfood Spondored by

Prep. time: 45 minutes Cook Time: 40 minutes Difficulty: 2 out of 5 Serve: 6-8 Ingredients: 1 lb lasagna sheets 1 lb medium shrimp 1 lb bay scallops 16 oz lump crabmeat (or lobster tails) 1/2 cup white wine 2 tbs olive oil 3 tbsp butter 2 cups fresh spinach 1 glove garlic 1/2 onion, chopped 2 cup shredded Mozzarella 1 cup shredded Parmesan cheese Salt qb Pepper qb White Sauce: 3.5 oz.(100gr) of butter 3.5 oz.(100gr) of Flour 00 1 liter of milk 1 pinch grated nutmeg Sea salt to taste Preparations: Cook pasta according to package directions, drain and separate. Don’t overcook the noodles. Just boil until al dente. Remember, we still have to bake this stuff. White Sauce: To prepare the sauce, place the milk in a small saucepan to heat flavored the milk with nutmeg and a pinch of salt . In an other sauce pan melt the butter over low heat then turn off the heat and add the sifted flour, stirring with a whisk to avoid lumps. Then put on low heat and stir until it becomes golden brown (Roux) Add the milk little bit at the time to the roux, stirring vigorously with a whisk, let it cook for 5-6 minutes on low heat (keep whisking) until the sauce has thickened and begins to boil. your sauce is ready. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Add scallops, shrimp and crab. Add wine, reduce heat, sauté uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Add some salt and pepper. Set seafood mixture aside And drain from any liquid. Next saute garlic in oil, add fresh spinach, seasoned with salt and pepper. Sauté until spinach has wilted. Remove spinach from the pan and set aside. Preheat oven to 350°. Spread some white sauce into a greased 13x9-in. baking dish, place 3 noodles side by side, top with little bit of sauce, next top with 1/3 of seafood mixture, spinach, mozzarella and Parmesan. Repeat two more times topping with remaining sauce, mozzarella and parmesan cheese.Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. This Seafood Lasagna is sure to be a crowd pleaser! Chef tips: You can make this in advance and freeze it. I recommend cover it tightly with plastic wrap and then foil before freezing. #lasagna #seafood #seafoodlasagna #chefgianlucadeianaabis #italiantradition #italy #sevenfishesmenu #christmasmenu Spondored by

Prep. time: 15 min Cook Time: 1 hours 20 minutes Difficulty: 1 out of 5 Serve: 4-5 Ingredients: 1 medium yellow onion, chopped 2 cloves garlic 4 tbsp. extra-virgin olive oil salt q.b. Freshly ground black pepper 1 cups chickpeas 6 cups chicken broth (or vegetable broth) 10 oz ditalini pasta 2 cups potatoes, clean and cut into cubes 1 bay leaf 1 small fresh rosemary stem 1 fresh thyme stem Preparations: You will need to soak the chickpeas in the water for 24 hours. The next day, drain and rinse them and put them in a pot with garlic, thyme and rosemary. Cover with water and let it simmer for a couple of hours. Next prepare the chicken (or vegetabl) broth, which you will need to keep warm. Then chop onions and let it braise in oil for a few minutes. Meantime clean and cut potatoes into cubes. Then add them into the saucepan and let them blanch With onions. Add broth and then cook it for another 10 minutes. Drain chickpeas from their cooking water and add them into the pan with potatoes. Season with salt and pepper. Add pasta, cook for 8 minutes until pasta is al dente. Taste and adjust seasoning if necessary. Enjoy! Chef tips: For a stronger flavor to your chickpea soup, add cooked bacon and grated Grana Padano PDO #pastachickpeas #soupchickpeas #chefgianlucadeianaabis #italiantradition #italy #vegetarian #pastawithbeans #italiansoup Spondored by

Prep. time: 30 min Cook Time: 40 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 1 medium yellow onion, chopped 1 medium carrots, peeled and chopped 2 stalks celery, chopped 3 cloves garlic, minced 4 tbsp. extra-virgin olive oil salt q.b. Freshly ground black pepper 2 cups cooked cannellini beans 1 tbsp tomato paste 6 cups chicken broth (or vegetable broth) 10 oz ditalini pasta Freshly grated Parmesan, for garnish Freshly chopped parsley, for garnish Preparations: First you need to soak dry beans overnight in water, then cook them by simmering over low heat for 30 minutes. Drain cooked beans and put on the side. Meantime in a large, deep pot over medium heat, heat oil. Add in onion, carrots, and celery and cook until slightly softened. Add garlic and cook until fragrant, 1 minute more. Add tomato paste, cook few more minutes. Add 2 cups of water and simmer on law heat for about 20-25 minutes until water evaporates. Season with salt and pepper, then add in beans, chicken broth. Bring to a boil, then stir in ditalini. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary. Serve in bowls garnished with Parmesan and parsley. Chef tips: This soup is hearty enough without any meat. If you prefer more leafy greens in your soup, try kale or escarole. Vegetable broth is also a perfectly good substitute if you're going the vegetarian route. If you would like to go the more traditional way, you can add pancetta to your soup. Instead of extra virgin olive oil, add pancetta and sauté for a few minutes then add vegetables. #pastaefagioli #pasta #chefgianlucadeianaabis #italiantradition #italy #vegetarian #pastawithbeans #italiansoup Spondored by

Prep. time: 30 min Cook Time: 30 minutes Difficulty: 2 out of 5 Serve: 4-6 Ingredients: 2 cups of dried cannellini beans, 2 head of escarole 1 clove of garlic 1 onion, chopped chili pepper oil salt 6 cups of vegetable or chicken broth Preparation: First you need to soak dry beans overnight in water, then cook them by simmering over low heat for 30 minutes. Drain cooked beans and put on the side. Meantime clean escarole by removing the harder leaves and eliminating the central stem. In a large saucepan heat the oil and sauté chopped onions. Add garlic and chili peppe. Cook for another 5 minutes. Add cooked beans and vegetable broth. Cook for another 5 minutes and add chopped escarole. Cook over law heat for 20 minutes. Chef tips: Escarole bean soup is a classic of Neapolitan cuisine; a cheap, healthy dish that is also suitable for those who follow a vegan diet. Perfect for cold season, a great comfort food that becomes super tasty. You can add piece of toasted bread on the side. #escarolebeansoup #escarole #chefgianlucadeianaabis #italiantradition #italy #vegetarian Spondored by

Prep time: 2 hours Cook time: 50 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: For dough: 1 stick or 4 oz of Butter 1 cup of Flour 1 egg Salt qb For staffing: 1 cup of fresh cream 3 eggs 5 small zucchini 8-10 slices of smoked provolone 1/4 cup of grated Parmesan Nutmeg qb Non stick Round tart molds with movable bottom 9 inches diameter Preparation: When you want to make this zucchini savory pie, first make the dough, with the flour, cold butter. Knead first with your fingertips and then with your hand. After a few minutes add the egg. When the dough has formed, crush it between two sheets of baking paper and let it rest in the fridge for two hours. Meanwhile, slice the zucchini. Arrange them in a pan and put on the side. In a container mix the eggs and cream with a little nutmeg and salt. Take the dough out of fridge, place it in a pan, and then prick it with a fork. Layer smoked provolone, add zucchini and pour evenly the cream that you have prepared previously. Sprinkle with Parmesan. Bake in the oven at 350 F for 50 minutes. Let it cool down. It is absolutely delicious both warm and cold. If Chef tips: If you are not a big fan of deep smoky flavor of provolone, mozzarella or fontina cheese would be your best choice for substitute. Sponsored by OUR ONLINE STORE

Prep time: 20 minutes Cook time: 20 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 14 oz Rigatoni 2 1/2 cup Pumpkin 4 pieces Pork Sausage 1 tsp Fennel Seeds 1 tbsp Apple Cider Vinegar 1 clove of Garlic 1 sprig Rosemary 1/4 cup Parmesan Cheese Salt and pepper q.b. 4 tbsp Extra virgin olive oil Preparation: Peel, seed and cut the pumpkin into cubes. The smaller they will be, the faster they will cook. In a pan add oil, garlic and rosemary. Next remove the casing from the sausage, then chop it by hand directly into the pan, season with fennel seeds and continue cooking. When the sausage is browned, add apple cider vinegar, let it evaporate and add pumpkin, lower the heat and let it cook. Meanwhile, boil the pasta in plenty of salted water. when the pumpkin is tender, season with salt and remove the garlic and the sprig of rosemary. Add a ladle of pasta cooking water. As soon as Rigatoni is cooked al dente, drain and transfer it to the pan. Remove from the heat, season with ground pepper and Parmesan. Enjoy your meal! Chef tips: You always can substitute pumpkin for butternut squash or sweet potatoes. it has a similar texture and natural sweetness.

Prep time: 10 minutes Cook time: 60 minutes Difficulty: 1 out of 5 Serve: 5 Ingredients: 3 tablespoons vegetable oil 6 bone-in chicken thighs (preferably skinless) Salt and pepper q.b. 1 onion, chopped 6 cloves of garlic, chopped 2 medium carrots, peeled and chopped 1/2 cup of olives 1/4 cup of freshly chopped parsley plus more to garnish 1 teaspoon dried oregano 1/2 cup of vinegar 1/4 cup sun-dried tomatoes, chopped 2 tablespoons tomato paste 1/2 teaspoon red pepper flakes 3 celery hearts (white part) Preparation: Season chicken with salt and pepper. Heat some oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add celery, carrot, and herbs; cook for few minutes until vegetables begin to soften. Pour in the vinegar. Add tomato paste, chili flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top. Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer for 45 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 15 minutes. Garnish with parsley and serve immediately. Chef tips: If there are any leftovers, the flavors are even better the next day! Or you can freeze it for up to three months in meal prep containers for a ready-made-meal when you need it.

Prep. time: 15 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 11 oz Unbleached flour 2 Eggs 1 Small Cooked Beet 1 lb Leeks 4 oz Ricotta 2 tbsp Grated Parmesan Cheese 1/4 cup Dry White Wine 3 tbsp 1% Milk 3 tbsp Extra Virgin Olive Oil Salt qb Pepper qb Preparation: Peel the beet, chop and blend in the food processor. MIX the sifted flour, the eggs, beet and a pinch of salt to make a soft smooth dough. Roll out the dough very thinly, flour lightly and rolled over into itself. With a sharp knife, cit in tagliatell. Set aside to drive briefly. Clean lakes, removing the dark green leaves, rinse, dry careful and slice thinly. in a large pan, cook, covered, the leeks in extra virgin olive oil, until just tender. Season with salt and generous fresh ground pepper. Add the wine and let evaporate completely. Mix ricotta with 2 or 3 tablespoons of milk to make a very soft cream, add to the leeks and cook on a low heat for a few minutes until the mixture is hot. During this time, cook tagliatelle in boiling salted water, until al dente. Drain well and toss with leek sauce. Transfer to warm serving bowl. Sprinkle with grated Parmesan and serve immediately. Chef tips: Always use fresh eggs And at the room temperature. Knead the pasta until it gets the consistency of play dough. If it’s too dry, add a small amount of olive oil. If it’s too sticky, use more flour. Ideally, make the dough by hand. Be sure to have your sauce, and spices ready at the table before dropping your pasta into water. #freshpasta #beetpasta #Italianpasta #chefgianlucadeianaabis #italiantradition #italy #chefgianlucadeianaabis Sponsored by

Prep. time: 15 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 11 oz Unbleached flour 2 Eggs 1 Small Cooked Beet 1 lb Leeks 4 oz Ricotta 2 tbsp Grated Parmesan Cheese 1/4 cup Dry White Wine 3 tbsp 1% Milk 3 tbsp Extra Virgin Olive Oil Salt qb Pepper qb Preparation: Peel the beet, chop and blend in the food processor. MIX the sifted flour, the eggs, beet and a pinch of salt to make a soft smooth dough. Roll out the dough very thinly, flour lightly and rolled over into itself. With a sharp knife, cut in tagliatelle. Set aside to drive briefly. Clean lakes, removing the dark green leaves, rinse, dry careful and slice thinly. in a large pan, cook, covered, the leeks in extra virgin olive oil, until just tender. Season with salt and generous fresh ground pepper. Add the wine and let evaporate completely. Mix ricotta with 2 or 3 tablespoons of milk to make a very soft cream, add to the leeks and cook on a low heat for a few minutes until the mixture is hot. During this time, cook tagliatelle in boiling salted water, until al dente. Drain well and toss with leek sauce. Transfer to warm serving bowl. Sprinkle with grated Parmesan and serve immediately. Chef tips: Always use fresh eggs And at the room temperature. Knead the pasta until it gets the consistency of play dough. If it’s too dry, add a small amount of olive oil. If it’s too sticky, use more flour. Ideally, make the dough by hand. Be sure to have your sauce, and spices ready at the table before dropping your pasta into water. #freshpasta #beetpasta #Italianpasta #chefgianlucadeianaabis #italiantradition #italy #chefgianlucadeianaabis Sponsored by

Prep. time: 15 minutes Cook Time: 10 minutes Difficulty: 1 out of 5 Serve: 2-4 Ingredients: 3/4 lb Zucchini 1 clove Garlic 1 oz Pine nuts 2 tbsp Raisins 2 Anchovies 2 tbsp White Wine Vinegar Salt qb Preparation: Rinse the zucchini, trim and cut in half, lengthwise; remove the seeds in the middle with a teaspoon and slice into strips. Soak the raisins in a bowl of warm water for 15 minutes. Rinse, debone and filet the anchovies. Peel the garlic. Heat the olive oil in a skillet, add garlic, discard when golden, add the zucchini and sauté briefly before seasoning with salt. Add a few tablespoons of water and vinegar and cook over medium heat until the liquid is reduced. Add the pinenuts, the drain raisins and the anchovy fillets. Mix well and let simmer a few minutes. Transfer the preparation when ready to a serving dish and serve immediately. Enjoy! Chef tips: Smaller zucchini are typically the tastiest and most tender. They should be plump and firm without blemishes or soft spots and have a decent weight to them. Larger zucchini are good candidates for stuffing and turning into zucchini relish. #zucchini #sweetandsourzuccini #chefgianlucadeianaabis #italiantradition #italy #chefgianlucadeianaabis Sponsored by

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 11 oz Spaghetti 1 lb Small Shrimp 1 Onion 2 Cloves garlic 1 Small Bunch Parsley 2 tbsp Breadcrumbs 1/4 cup Dry White Wine 1/4 tsp Nutmeg 6 tbsp Extra Virgin Olive Oil Salt qb Pepper qb Preparation: Peel the garlic and onion, rinse, dry and chop them finally. Rinse, dry and chop the parsley. Peel the shrimp, devein, rinse, dry, chop them or keep whole. In a large pan, heat the oil. Add the onion and garlic. Cook until the onion is just transparent and add the shrimp. Cook for a few minutes stir with a wooden spoon. Add the white wine and evaporate, on the high heat. Add the freshly grated nutmeg, season with salt and pepper. Cook for 5 minutes. Reduce heat. Add chopped parsley and mix well. Remove from heat and cover to keep warm. During this time, cook the spaghetti in boiling salted water until al dente. Toast the breadcrumbs and in nonstick pan. Drain the pasta and transfer to a serving dish. Pour the sauce over and toes well. Sprinkle with breadcrumbs and fresh ground Black pepper. Serve very hot. Chef tips: Shrimp cook really quickly, which is partially why they are so often over or undercooked. You can cook shrimp on a lower heat for a longer period of time, but for the best result, we like to sear or sauté shrimp on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness. #spaghettiwithshrimp #pasta #Italianpasta #chefgianlucadeianaabis #italiantradition #italy #chefgianlucadeianaabis Sponsored by

Prep. time: 15 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 6-8 Ingredients: 11/2 lb ground pork 1 tbsp fresh garlic, minced 1 tbsp red dry wine 2 1/2 tsp salt 1 tbsp parsley, chopped 1 tbsp sweet paprika 1 tsp onion powder 1 tsp fennel seeds, coarsely cracked 1 tsp black peppercorns, coarsely cracked 1/4 tsp dried rosemary 1/4 tsp dried oregano 1/4 tsp dried thyme *Pork casings, optional Preparations: Place the ground pork in a bowl and add all ingredients. Use your hands to knead all thoroughly. Wrap and place it in the fridge overnight. In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly. *Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Chef tips: If you like spicy italian sausage, add 1/2 tsp red pepper flakes. #italiansausage #homemade #chefgianlucadeianaabis #italiantraditions #cookingitalian Sponsored by

Prep. time: 10 minutes Cook Time: 7 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 12 oz Penne pasta 1/2 lb Cherry tomatoes 20 Fresh Basil leaves 1/3 cup Black olives, pitted 1 can of Tuna in oil 1/3 cup of Mozzarella buffalo Salt qb Pepper qb Extra Virgin Olive Oil qb Preparations: Wash and cut cherry tomatoes into small pieces. Diced buffalo mozzarella, which you will put in a colander to lose the excess whey. Meantime, bring a pot of salted water to a boil and cook your pasta. Go back to the dressing: in a large bowl place the tuna together with its own oil and mash it with the fork. Add chopped cherry tomatoes to the bowl together with the tuna and the basil leaves chopped by hand. Mix well to blend all the flavors together. Drain the pasta and transfer it directly into the bowl together with the sauce. Also add the black olives and mozzarella. Mix well and season with a drizzle of extra virgin olive oil and a pinch of salt and pepper. Let your Mediterranean pasta salad rest for at least half an hour before bringing it to the table. Enjoy! Chef tips: If you prefer stronger flavors, use baked black olives, typical of Southern Italy. #Mediterraneanpastasalad #pastasalad #chefgianlucadeianaabis #italiantradition #italy Sponsored by