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Prep. time: 20 minutes Cook Time: 12 minutes Difficulty: 2 out of 5 Serve: 2 Ingredients: 1,2 kg Lobster 1 1/2 cup Cherry tomatoes 1 Red onions Half lemon juice 150 g Extra virgin olive oil 1 tbsp White wine vinegar Salt qb Black pepper qb Preparation: To prepare the Catalan lobster, start by cutting the red onion into thin slices and soak it in a bowl covered with water and a spoonful of vinegar for at least 20 min. If you have purchased a live lobster, tie its claws with thick elastic bands, so that it cannot pinch you. In the meantime, boil a large pot of water, in which you will quickly dip the lobster previously rinsed under running water; immediately cover the pot with a lid to avoid splashes of boiling water due to the wiggling of the lobster; after no more than 10-12 minutes, remove the lobster from the water and let it drain. Take the lobster from the pot and place it on the cutting board; with the help of a chopper, cut the lobster armor on the part of the abdomen along its entire length, then spread the armor apart and extract the whole pulp. If you want you can also proceed in this way: separate the head of the lobster from the rest of the body, then with a chopper, cut the armor of the tail lengthwise with delicacy (both on the back and on the abdomen) in order to extract the whole pulp whole.Once the lobster has been opened in two parts, cut the pulp of the lobster into slices, while with the help of the special tool or with a nutcracker break the shell of the claws and retrieve them the internal pulp extracting it whole (it will have the same shape as the claws). In a small bowl, collect the soft part of the lobster head with a teaspoon and mix it with oil, lemon, salt and ground pepper. Slice the tomatoes, season them with oil and salt and lay a bed on a serving plate, lay the pulp of the lobster cut into rings and the claws, garnished with the onion slices previously drained and pour over the sauce prepared with oil , lemon and the soft part of the lobster collected with a spoon. Chef tips: For a superb result of the Catalan lobster recipe, it would be ideal to buy live lobster, but if you don't feel like deal with this, you can substitute with frozen lobster. Spondored by

After adding all the ingredients, pour in the oil . Mix it at low speed to desired creaminess.

This recipe is originally from the East, pasta alla Norma one of the symbols of the island cuisine, together But it would not be pasta alla Norma without the addition of fresh basil leaves and a generous grated salted ricotta added at the end of cooking: all the Mediterranean aromas combined in one dish!

Spaghetti alla Carbonara A dish of eggs, pork, cheese, and pepper — and a mystery Few dishes ignite as much passion in Italy as pasta alla carbonara . After 1944, Allied troops flooded the capital, bringing with them army rations that included powdered A key figure often cited is Renato Gualandi, a young Italian cook who in 1944 prepared a meal for Allied Its journey — from Allied rations to Roman trattorias, from improvised novelty to global symbol — captures

tbsp butter 1/4 cup of olive oil black pepper qb 1/8 cup of water Preparation: To prepare Saltimbocca Alla The Saltimbocca Alla Romana is ready!

Let’s explore the history and origins of five iconic sauces from Basilicata: Sugo alla Lucana , Salsa di Peperoni Cruschi , Salsa di Fagioli e Salsiccia , Sugo di Cinghiale , and Salsa di Pomodoro alla Sugo alla Lucana History & Origins: Sugo alla Lucana  is a traditional sauce made from tomatoes, peppers The Name and Origins:  The name Sugo alla Lucana  refers to the region of Lucania (the ancient name for Salsa di Pomodoro alla Lucana History & Origins: Salsa di Pomodoro alla Lucana  is a traditional tomato

iconic sauces from Marche: Sugo di Porchetta , Sugo al Brodetto , Salsa di Fave e Pecorino , Salsa alla Marchegiana , and Salsa di Pomodoro alla Marchigiana . 1. Salsa alla Marchegiana History & Origins: Salsa alla Marchegiana  is a rich, meat-based sauce that typically Salsa di Pomodoro alla Marchigiana History & Origins: Salsa di Pomodoro alla Marchigiana  is a classic From the rich, earthy flavors of Sugo al Tartufo  to the comforting Salsa di Pomodoro alla Marchigiana

Salsa alla Puttanesca . di Pomodoro e Basilico , Ragù alla Napoletana , Salsa di Alici e Limone , and Salsa alla Puttanesca Sugo alla Napoletana History & Origins: Sugo alla Napoletana  is a classic tomato-based sauce that originated Ragù alla Napoletana History & Origins: Ragù alla Napoletana  is a slow-cooked meat sauce originating Salsa alla Puttanesca History & Origins: Salsa alla Puttanesca  is a bold, briny sauce made with tomatoes

Difficulty: 1 out of 5 Serve: 4-6 Ingredients: Ingredients for Gnocchi: 3 large potatoes potatoes 2 cups All In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Once the gnocchi are ready, remove the garlic from the sauce and pour almost all the sauce into a very

Allow the meat to release all of its fat. Then with the help of a colander drain out the fat.

Gremolata: 1 bunch Parsley 2 cloves garlic 1 organic lemon zest Preparation: To make Ossobuco alla Your Ossobuco alla milanese are ready to be served! Chef tips: Ossobuco alla milanese can be kept in the refrigerator for a day, in an airtight container Ossobuco alla milanese is traditionally served with saffron risotto but they will also be excellent with a simple risotto alla parmigiana.

Ingredients For the batter: 300g all-purpose flour 200 ml water 1/2 teaspoon salt 2 tablespoons olive oil For serving: Pesto alla Genovese  (traditional basil pesto) or Tomato Sauce Grated Parmigiano Reggiano Repeat the process until all the batter is used up. Step 3: Cut and Serve Once all the Testaroli are cooked and slightly cooled, cut them into strips or If you are serving them with Pesto alla Genovese , heat the pesto in a pan and toss the Testaroli strips

The aromas of fresh bread and new oil fill the air, creating a warm and inviting atmosphere for all attendees is filled with laughter and excitement, featuring games and performances that celebrate tomatoes in all

Costoletta alla Milanese Prep. time: 15 Cook Time: 8 Difficulty: 2 out of 5 People: 4 Ingredients: Breadcrumbs 200g Recipe: To realize the Costoletta alla Milanese , the meat should not be pounded therefore

12 cups of Water 1/8 cup of Whole milk Salt qb Black pepper qb Preparation: To prepare Ragù Alla Initially all the juices will come out but once dried you can blend with the white wine. One last mix and here Ragù Alla Bolognese is ready.

Prep. time: 15 Cook Time: 45 Difficulty: 2 out of 5 People: 4 Ingredients tomatoes 800g (Three Cups) fresh Sardinian sausage 500 gr (Two Cups) malloreddus 500 gr (Two Cups) onion 1 Bay leaf 3 saffron basil 8 Leafs Sardinian pecorino 200 gr (one Cup) dry white wine (Vermentino) extra virgin olive oil (cold Press) Sea salt To taste Pecorino Sardo 150/200 gr (one Cup) Preparation: For the recipe of malloreddus Campidanese , peeled tomatoes , remove seeds and cut into pieces the fillets . Chop the onion , brown it in 2 tablespoons of oil for 1-2 minutes , then add the grainy sausage and a bay leaf . Cook for about 10 minutes . Pour half a glass of wine and half a glass of warm water in which you have dissolved a pinch of saffron . Add to the pot tomatoes and season with salt , cover , then simmer for 20/30 minutes' . Scented with a few leaves of basil and cook another 20-25 ' . Boil Malloreddus then drain and pour into a large bowl , to be able to comfortably serve with the sauce , tying them with grated Pecorino Sardo. I remember when i was a kid my grand mother use to put extra saffron for me and i use to eat it without the cheese, at the time (5 year old) i didn't like cheese that much. Now i basically eat cheese with pasta in it. Chefs Corner: Mahl – or – red – doo – zu, which many people believe comes from malloru, or ‘bull’ in one Sardinian dialect, because they resemble ‘fat little calves’. The other theory is that the name is lifted direct from the Latin mallolus, meaning ‘morsel’ or little bits of pasta dough that are hand-rolled on a round reed basket to make the characteristic shape and lines in the dough. The malloreddus, are a kind of durum wheat pasta, typical of Sardinian cuisine it's often flavored with saffron. They are usually served with butter and pecorino sardo cheese (Malloreddus al Pecorino) or a tasty ragu made from local sausage and fresh tomatoes. ( Malloreddus Campidanese ) . Wine pairing: Cannonau Rioja Bordeaux Check more recipes from Chef Gianluca Deiana Abis #sardegna #sardinia #pecorinosardo #saffron #zafferano #Salsicciafrescasarda #GianlucaDeianaAbis #recipeoftheday Sponsored by

Prep. time: 15 Cook Time: 45 Difficulty: 2 out of 5 People: 4 Ingredients tomatoes 800g (Three Cups) fresh Sardinian sausage 500 gr (Two Cups) malloreddus 500 gr (Two Cups) onion 1 Bay leaf 3 saffron basil 8 Leafs Sardinian pecorino 200 gr (one Cup) dry white wine (Vermentino) extra virgin olive oil (cold Press) Sea salt To taste Pecorino Sardo 150/200 gr (one Cup) Preparation: For the recipe of malloreddus Campidanese , peeled tomatoes , remove seeds and cut into pieces the fillets . Chop the onion , brown it in 2 tablespoons of oil for 1-2 minutes , then add the grainy sausage and a bay leaf . Cook for about 10 minutes . Pour half a glass of wine and half a glass of warm water in which you have dissolved a pinch of saffron . Add to the pot tomatoes and season with salt , cover , then simmer for 20/30 minutes' . Scented with a few leaves of basil and cook another 20-25 ' . Boil Malloreddus then drain and pour into a large bowl , to be able to comfortably serve with the sauce , tying them with grated Pecorino Sardo. I remember when i was a kid my grand mother use to put extra saffron for me and i use to eat it without the cheese, at the time (5 year old) i didn't like cheese that much. Now i basically eat cheese with pasta in it. Chefs Corner: Mahl – or – red – doo – zu, which many people believe comes from malloru, or ‘bull’ in one Sardinian dialect, because they resemble ‘fat little calves’. The other theory is that the name is lifted direct from the Latin mallolus, meaning ‘morsel’ or little bits of pasta dough that are hand-rolled on a round reed basket to make the characteristic shape and lines in the dough. The malloreddus, are a kind of durum wheat pasta, typical of Sardinian cuisine it's often flavored with saffron. They are usually served with butter and pecorino sardo cheese (Malloreddus al Pecorino) or a tasty ragu made from local sausage and fresh tomatoes. ( Malloreddus Campidanese ) . Wine pairing: Cannonau Rioja Bordeaux Check more recipes from Chef Gianluca Deiana Abis #sardegna #sardinia #pecorinosardo #saffron #zafferano #Salsicciafrescasarda #GianlucaDeianaAbis #recipeoftheday Sponsored by

Let’s explore the history and origins of five iconic sauces from Calabria: Sugo alla Calabrese , Salsa al Peperoncino , Salsa di Nduja, Salsa alla Cilentana , and Salsa di Melanzane . 1. Sugo alla Calabrese History & Origins: Sugo alla Calabrese  is a hearty tomato-based sauce typically The Name and Origins:   Sugo alla Calabrese  literally translates to "Calabrian sauce," reflecting its Salsa alla Cilentana History & Origins: Salsa alla Cilentana  is a tomato-based sauce from the Cilento

Prep. time: 20 minutes Cook Time: 50 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 12 oz Pasta Mista 1lb Potatoes 1/2 cup Celery 1/2 cup Carrots 1 Onion 1/2 cup Lard 1/4 cup Tomato paste 1 sprig rosemary 1 crust Parmesan cheese PDO Extra virgin olive oil qb Salt qb Black pepper qb Preparation: To prepare Neapolitan style pasta and potatoes, start by peeling celery, carrot and onion and then finely chop them. Then clean and cut potatoes into small pieces. Finally slice and then chop the lard. Put a saucepan on the heat and drizzle with olive oil, add lard and let it heat on a low heat for a few minutes. Then add chopped onion, carrots and celery. After a few minutes add potatoes and let them flavor for a few minutes, stirring occasionally to avoid burning the bottom. Also add rosemary and cheese crust. Add tomato paste and mix everything. Pour 2 1/2 cup of hot water, season with black pepper and salt. Finally cover with the lid and cook over low heat for 30 minutes. If necessary, add a little more water. Now you can add pasta. add one more cup of hot water and bring everything to a boil. Let the pasta cook, stirring occasionally: if needed, you can add more water as needed; make sure it is right for salt. At the end of cooking, however, remember that the mixture must be creamy and almost dry. Then remove the sprigs of rosemary and serve your Neapolitan pasta and potatoes! Chef tips: You can store pasta and potatoes for up to 2 days by keeping it in the refrigerator. Freezing is not recommended. #PastaePatateAllaNapoletana #pasta #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

tomatoes 1 liter of hot fish broth Salt qb chilli pepper qb Preparation: To make the risotto alla pescatora you must first rinse and clean all the fish in running water. As soon as you hear its hiss, lower the heat and continue cooking your risotto alla pescatora for another The risotto alla pescatora (as well as spaghetti alla pescatora) represents a real cornerstone of Italian A delicious dish that at the table will have the easy consent of all the diners.

Prep. time: 10 minutes Cook Time: 20 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 16 ounces penne pasta 2 tbsp butter 2 tsp garlic 28 oz can of Italian style whole tomatoes 1/4 cup vodka 1 cup heavy cream 3/4 cup grated parmesan cheese plus more for serving salt qb pepper qb chopped parsley qb Preparation: First cook the pasta in salted boiling water according to package directions. While the pasta is cooking, prepare the sauce. Melt the butter in a large pan over medium heat. Add the garlic and cook until soft. Place the tomatoes in a blender and puree until smooth. Pour the tomato puree into the pan. Add the vodka. Simmer the sauce for 10 minutes over medium low heat or until alcohol will cook off. Stir in the heavy cream and parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste. Pour the sauce over the pasta and toss to coat. Sprinkle with parsley and parmesan cheese. Enjoy! Chef tips: Make sure you let the sauce simmer for long enough so that the alcohol will cook off. If you don’t do it, you may end up with a harsh aftertaste from the alcohol. #penneallavodka #vodkasauce #pasta #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By