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Prep. time: 10 minutes Cook Time: 50 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 3 large yellow onions, sliced 1/4 cup of speck, cut into small pieces 2 tbsp of All-purpose flour 1 cup of dry white wine 1/2 tbsp of butter 1/4 cup of olive oil 1/2 cup of Grated Grana Padano bread, toasted (preferably Tuscan) 1 bay leave Salt qb Preparation: In a large pot, heat the olive oil and butter over medium heat. Add the onions, and season with the salt. Cook the onions until softened, about 10 minutes, then add the speck. Push the onions and speck to one side, and add the flour. Let the flour toast for a minute, then mix it into the onions. Add white wine, and bring to a boil. Add 5 cups of water and bay leave. Cover, and cook until the onions are tender and the soup has thickened, about 40 minutes. When you are ready to serve, turn off the heat and stir in the grated cheese. Divide the soup into single bowls and place a piece of grilled bread in each of them, and ladle the soup over the bread. Sprinkle with a little more grated cheese, and serve. Chef tips: The onion soup, called in Tuscany Carabaccia, is a very appetizing and healthy first winter dish prepared in multiple versions depending on the region. A simple and quick recipe perfect to be served on the table during the autumn or winter months. The most famous recipe is the French one, soupe d’oignons, considered an extremely refined dish even if its ancestor belongs to the Tuscan gastronomic tradition where we find a more rustic but very tasty soup. In some Renaissance documents the Florentine onion soup called Carabaccia is mentioned which takes its name from the earthenware container where it was prepared. Over the years this dish has undergone considerable variations. #onionsoup #Italianonionsoup #soup #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 15 minutes Cook Time: 60 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: 1 cup of Carnaroli or Arborio rice 1 Fresh Sepia, cleaned 2 tbsp of Extra Virgin Olive Oil 1 onion, chopped 1 cup of Cannonau wine 1/2 cup of cherry tomatoes, cut in half 6 cups of hot fish broth Salt qb Preparation: To make the risotto Cannonau with sepia you must first clean sepia properly. Begin by separating the head and tentacles from the body with a firm pull on the head. Gently poke inside the body to find the ink sac, then carefully snip it free with scissors and place in a bowl. Next, take the body cavity and feel for the bony structure that keeps it rigid. Grip this between finger and thumb, and pull it out, encouraging it to tear through the outer skin that holds it in place between the wings. Pull the short wings from the body, taking as much skin with them as you can; peel off the rest of the skin with your fingers and a clean rag. What's left, when rinsed and wiped, is the clean body. The wings can be kept, too, if you're planning a slow-cooked dish, but they're too tough for quick frying or grilling. Now to the head and tentacles. The bony ball of mouthparts can be squeezed out in much the same way as you would a squid, and the tentacles cut off just in front of the eyes, so they remain attached to a small ring of flesh at the front of the head. Discard the rest of the head, including the eyes and any intestines attached to it. Use a knife to scrape the membrane and any tough little suckers off the tentacles. Rinse, pat dry, and they're ready for cooking. In the cooking pot, brown it in extra virgin olive oil. Add fish and let it cook for a few minutes, add onion, let it cook few more minutes. Pour in 1 cup of fish broth. After that, let it evaporate. Add 1 cup of broth again and continue to cook until everything evaporates. Pour in Cannonau wine and cook it until its almost dry again. Add rice and stir everything thoroughly. Add fish broth a scoop at a time. Warm your broth first. Don’t forget to stirring regularly between additions. Wait until the liquid has been almost completely absorbed by the rice before adding the next ladle. At this point, add the tomatoes, salt and cook for few minutes more. Drizzle with olive oil. Finally, serve it. Chef tips: Add fish broth a scoop at a time. Warm your broth first. This is the secret to faster, creamier risotto at home: Pour your broth into a saucepan and warm it over medium heat. Warming the broth before adding it to the hot rice coaxes more starch out of each grain and prevents overcooking. #risottoalCannonau #risotto #seafoodrisotto #RisottoconSeppieeCannonau #chefgianlucadeianaabis #italiantradition #italy Sponsored by

Prep. time: 30 minutes Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 4 Ingredients: For Ricotta Meatballs: 1 1/2 cup of Sheep ricotta 3/4 cup of Homemade bread crumbs 1/4 cup of Grated pecorino 1/4 cup of Parmesan cheese DOP, grated 2 Eggs ½ clove garlic 1 tbsp of Parsley, chopped Salt qb Black pepper qb For The Sauce: 3 cup of Tomato puree 1 clove Garlic Basil qb Extra virgin olive oil qb Salt qb Black pepper qb Preparation: First, you need to drain sheep ricotta by placing it in a strainer in the refrigerator for at least a couple of hours. Next remove the crust of the bread, cut into cubes and then finely chop it in mixer. Place chopped breadcrumbs in a large bowl together with the sifted ricotta and then add the half clove of crushed garlic and the whole beaten eggs. Add the grated Parmesan and Pecorino, chopped parsley, salt and pepper to your taste. Mix all ingredients until a soft but compact mixture. Then put a little oil on your hands and form meatballs, about 25 pieces. Set aside and proceed with the preparation of the sauce: brown the oil and the poached garlic clove in a pan, once the garlic has browned, remove it from the heat. Add the tomato puree, a pinch of salt and basil leaves, then season with pepper to your taste. Bring the sauce to the boil over low heat, then add the ricotta meatballs you have prepared, spreading them evenly next to each other. Leave to cook for about 10 minutes on low heat. Done! Serve your ricotta balls with the sauce. Chef tips: Impossible to resist this delicious dish! The original Calabrian recipe of ricotta balls with sauce involves the use of sheep's ricotta, but if you prefer, you can also use the cow's one. Sponsored by

Prep. time: 30 minutes Cook Time: 2 hour 20 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: For Polenta: 1 cup of Corn flour 4 cups of Water 1/2 tsp of Salt 1/2 tbsp of Extra virgin olive oil For Beans: 2 cups of Dried borlotti beans 6 cups of Water 1 sprig of Rosemary 3 Bay leaves Salt qb Black pepper qb 1/4 of cup of Shallots 1/4 cup of Extra virgin olive oil 1 lb San Marzano tomatoes, crushed Dry oregano qb Preparation: To prepare the polenta and beans, start by soaking the beans for at least 12 hours or over night. After that, drain and rinse them under fresh running water. Then place beans into a large pan. Cover with water, add bay leaves and rosemary. Season with salt and pepper. Cover with lid and cook for about 1 hour on low heat. While the beans are cooking, make the sauce. Chop the shallots. Add olive oil into non-stick pan and sauté shallots. When the shallot is golden brown add tomatoes. Flavor with oregano and mix well. Cook on a low heat for about 20 minutes, stirring occasionally. When beans are cooked, remove rosemary and bay leaves. Add tomato sauce to the beans and mix all ingredients well. Let it simmer for another 30 minutes. Next is to prepare polenta: take another pan and fill it with water and bring to a boil, add salt and oil. When the water boils, add gradually the cornmeal, continuing to whisk by avoiding the formation of lumps. Let the polenta cook for about 50 minutes on low heat, continue stirring occasionally. Your polenta is ready. Served polenta while still hot topped with beans. Chef tips: You can add pancetta, which will make this dish even richer and more substantial! #polentawithbeans #polenta #Beans #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 2 Hours 20 minutes Cook Time: 20 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: 2 cups of warm water 1 tbsp active dry yeast 2 3/4 cups of All purpose flour 2 3/4 cups of bread flour 1 cup of mashed potatoes (leftovers are perfect) 2 tsp of salt 1/4 cup of olive oil Preparation: In a bowl combine warm water and active dry yeast. Let stand until foamy, about 5 minutes. In the other bowl combine both flours, mashed potatoes and salt. Mix it well. Once yeast is foamy mix in ¼ cup of olive oil. Gradually combine dry mixture with water and yeast mixture. Continue mixing until dough starts to come together. Dough will be sticky and wet. Put a little extra olive oil on your hands and toss the dough to coat it in oil. Knead a few times to form into a smooth ball. Cover bowl with a plastic wrap and let rise until doubled in size, about 1 hour. Line a baking pan with parchment paper. Drizzle 1 tbsp olive oil on top of parchment paper. Using your hands spread the oil to evenly coat the paper and sides of pan. With your oiled hands punch down the risen dough and place onto the prepared sheet pan. Loosely cover dough with plastic wrap. Let rise for 1 hour. Preheat oven to 425°F. Gently dimple dough with your fingers, pressing to make small indents. Drizzle with a bit more olive oil and sprinkle generously with flaky salt. Add any combination of extra toppings. Bake for about 20-25 minutes. Let cool down before slicing. Chef tips: Save a portion of mashed potatoes from your previous dinner to make this focaccia bread the next day. #potatofocaccia #focaccia #italianbread #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 25 minutes Cook Time: 70 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: Ingredients for a 9x3 inches baking dish: 1 medium Eggplant 1 medium Zucchini 2 medium Potatoes 1 Pepper 1 cup of Smoked scamorza cheese, sliced 1/3 cup of PDO Parmesan Cheese 1/2 cup of Breadcrumbs Salt qb Black pepper qb Extra virgin olive oil qb Preparation: To prepare the vegetable pie, start by washing and drying all the vegetables. Slice eggplant first, season with sea salt and let it sit for 20-30 minutes, then then dry It with paper towel. Meantime slice zucchini, potatoes and pepper. Grease a baking dish and line the base with breadcrumbs. Layer your vegetables. Each layer sprinkle with oil, salt and pepper, then add a few slices of scamorze, a little Parmesan and a little breadcrumbs. At this point you can repeat the steps for all the vegetables. On the last layer sprinkle with the oil and finish with salt, pepper, Parmesan and breadcrumbs. Then proceed with the cooking in an oven, preheated to 350°, for the first 40 minutes uncovered and about 45-50 minutes more covered with tinfoil. Once ready, let it cool. Transfer to a serving dish and serve! Chef tips: The choice of cheese can be at your convenience. Alternatively, substitute for Smoked scamorza cheese would be a ball of mozzarella and some smoked cheddar. #vegetablepie #vegetablelasanga #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 13 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 3 1/4 Cups of All purpose flour 1/2 cup of Room temperature water 1/3 cup of Whole milk at room temperature 1 tsp of dry yeast 1/4 of Extra virgin olive oil 1 tbsp sugar 1/3 tsp of Salt Preparation: To make soft mini focaccia, add flour into the bowl, yeast and a little bit water. Start mixing, gradually adding water and milk, little by little. Once the flour has absorbed the liquids, add sugar, salt and some olive oil. Knead the dough for about 10 minutes, until it smooth. Transfer the dough to a large bowl, cover with plastic wrap and let rise for 3 hours at room temperature. After 3 hours, leave to rise in the refrigerator for 10 hours. After 10 hours, let the dough come to room temperature for about half an hour. Divide the dough into 8 pieces. Work each piece to give it a rounded shape and let it rest for 5 minutes. Pass each piece in flour and then roll it out with a rolling pin to obtain round focaccia with a diameter of about 2.5 inches. Place mini focaccia on baking sheet and drizzle over each with oil and let it rest for another hour. Then pierce dough with your fingertips, season with the salt. Bake the muffins in a preheated oven at 425 ° for 12-13 minutes on the medium shelf. Once ready, take them out of the oven and let them cool. Chef tips: These soft mini focaccias are good on their own but they also very good stuffed with savory fillings: just divide them in half and fill them with cold cuts, cheeses or vegetables. #softfocaccia #Focaccia #bread #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 12 oz Spaghetti 1cup Zucchini, sliced 1/2 cup Carrots, sliced 5 fresh yolks 1/2 cup Pecorino cheese Extra virgin olive oil qb Salt qb Black pepper qb Preparation: To make carbonara pasta with vegetables first wash and peel zucchini and carrots, then slice them lengthwise. In a pan, heat olive oil, add vegetables and brown them for about 6-7 minutes over high heat, they must remain crispy. In a bowl pour the egg yolks and pecorino and mix with the whisk. Pour a ladle of pasta cooking water and mix to a creamy mixture. Meanwhile cook the pasta for the time indicated on the package. Season vegetables with salt and pepper. When pasta is ready, drain it directly in the pan. Add the yolks and cheese mixture. Turn off the heat. Stir pasta and vegetables well. Serve your carbonara pasta with flakes of pecorino cheese. Chef tips: If you are looking for a flavor and consistency closer to the original, you can use smoked tofu or diced seitan. Sponsored By

Prep. time: 15 minutes Cook Time: 45 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 7 oz or 1 5/8 cups of Manitoba flour 10,5 oz 2 3/8 Cups of All purpose flour 1 1/4 cup of Water 0.17 oz of Dry yeast 1/4 cup of Extra virgin olive oil 1 tbsp of Honey 4 tsp of Salt For topping 1 lb of Cherry tomatoes 1/4 cup of Extra virgin olive oil Oregano qb Sea salt qb Preparation: To prepare the focaccia with cherry tomatoes and oregano, start preparing the basic dough. Sift the flours into the bowl. Add dried yeast. Mix well and add honey. Start adding about 3/4 of water, pouring little at a time. Once the mixture has taken shape, add the salt and rest of the water. When the mixture has absorbed all the water, add oil again little by little in order to allow the mass to absorb it gradually. Knead you’re dough for about 15-20 minute. After that form a ball and put it in a previously oiled bowl. Then let it rise for a couple of hours by covering the bowl with plastic wrap In the meantime, cut the tomatoes in half and press them lightly to make them lose the seeds and their liquid. Then add oregano and keep everything aside. After the two hours of leavening, the dough will have doubled its volume. At this point oil baking pan and place the dough on it, by spreading it with your hands very gently. Once the whole surface of the pan has been covered, sprinkle the focaccia with cherry tomatoes and drizzle with oil, also sprinkle with sea salt and oregano, and let rise for another 30 minutes. After that, cook the focaccia with cherry tomatoes and oregano in a preheated oven at 375° for 45 minutes. Chef tips: Cook the focaccia with cherry tomatoes and oregano in the low oven shelf in order to give the base more crispness! #tomatofocaccia #focaccia #oreganofocaccia #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 20 minutes Cook Time: 70 minutes Difficulty: 2 out of 5 Serve: 6 Ingredients: 1 1/2 lb Ground chicken 8 oz Mortadella with pistachios 5 oz Edamer cheese (Substitute with cheddar or Gouda) 1/2 cup of Ricotta 1/8 cup of Grana Padano DOP, grated 1 Egg 1/8 cup of Breadcrumbs Marjoram qb 1/4 cup of Extra virgin olive oil Salt qb Black pepper qb Preparation: To prepare chicken meatloaf, first cut the cheese and mortadella into cubes, then transfer it to a blender. Now mix it with ground chicken, then add the well-drained ricotta, grated Grana, marjoram leaves, salt, pepper and egg. Knead with your hands to mix the ingredients, then add the breadcrumbs and knead again until everything is mixed well. Transfer the mixture on a sheet of parchment paper and shape it with your hands of a meatloaf, then wrap it in the same parchment paper and seal the roll by folding the ends downwards. Let it harden in the refrigerator for at least one hour. After that, remove the parchment paper and heat the oil in a pan or in a large pot that is also suitable for cooking in the oven. Brown the meatloaf from all sides so that a nice crust is formed, helping yourself with two scoops or a kitchen tongs, be careful not to break it. At this point, cover the pan with aluminum foil and bake at 400 F for 60 minutes. Once cooked (if you have a thermometer, check that the internal temperature has reached 140°), take out your chicken meatloaf and serve. Chef tips: If you wish you can replace the mortadella with cooked ham or add dried fruit such as chopped pistachios or hazelnuts. #chickenMeatloaf #meatloaf #chicken #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

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

Prep. time: 10 minutes Cook Time: 20 minutes Difficulty: 1 out of 5 Serve: 2 Ingredients: 2 lb Swordfish ½ medium onion, chopped 1 clove of garlic, peeled and finely chopped 2 tbsp of Olive oil 1 cup chopped cherry tomatoes 1/2 cup of dry white wine 1/2 cup pitted black olives 1/2 cup pitted green olives 1 tbsp of Golden raisins 1 tbsp of pine nuts, toasted 1/4 cup of capers Salt qb Fresh minced parsley to garnish Preparation: Heat the oil in a large frying pan and cook the chopped onions until softened. Add the chopped garlic and cook for about 5 minutes more, without browning. Add chopped tomatoes, keep cooking over a medium-high heat until tomatoes have reduced – this will take less than 10 minutes. Gently stir the sauce and cook for about 5 minutes before blending with the wine. Place the swordfish in the frying-pan, add the the other ingredients around them. Cook over a low heat for about 15 mins, don’t cook it too much or it will get hard. Cover swordwish steaks with ingredients by helping you with a spoon, so they will absorb even better all the aromas and flavors. Sprinkle with chopped parsley and serve. Chef tips: If you choose to cook it in the oven, place the swordfish in a shallow overproof dish, surrounded by tomatoes and the other ingredients. Cook covered for about 20 mins to 350F. #SicilianSwordfish #swordfish #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 25 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 2 lb Baccala, (Cod fish) 2 cups All purpose flour 2 large potatoes 1 lb of fresh peeled and chopped tomatoes 2/3 cup of black olives without pits 4 cloves of garlic, 2 onions, 1/2 cup of olive oil, plus more for frying Pepper qb 1/4 cup of chopped parsley Basil to garnish Preparation: Soak the Baccala in a large bowl with cold water, for 2 days changing water daily, drain and cut into small chunks coat into flour and fry in olive oil. Peel potatoes and cut into large pieces. Chop garlic, cut onions into large pieces , heat oil in a large pan and add chopped onions and garlic and sauté until golden color. Add chopped tomatoes, potatoes and cook everything for 10 minutes, then add the Baccala. When all the baccala has been added to the sauce, take a spoon and nap a bit of the simmering sauce over the fish pieces. Season with black pepper, add olives and reduce heat and cook for 10 – 20 minutes more, until the Baccala and the potatoes are cooked, top with chopped parsley and basil. Serve it! Chef tips: Salted cod has been preserved by salting and then drying it and does require some preparation before it is ready to be used. You must soak the salted cod for at least forty-eight hours, changing the water often as it soaks. Even though the fish has been soaked, it is impossible to remove all of the salt, so not not add any additional salt to this dish! #baccala #baccalaandpotatoes #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 20 minutes Cook Time: 70 minutes Difficulty: 1 out of 5 Serve: 6 Ingredients: 1 lb Rigatoni 3 1/2 cups of Tomato sauce 1 cup of Provola 1 cup Parmesan cheese, grated 2/3 cup Mortadella 1/2 cup Salami 1/2 cup Mozzarella 4 Eggs 1 Small onions 1 clove Garlic Basil qb Thyme qb Extra virgin olive oil qb Salt up to a pinch Preparation: First cook eggs: put them in a pot with cold water and, as soon as they come to boil, let them cook for about 9 minutes. When they are cooked, peel them and put on the side. In the meantime, prepare the sauce: finely chop an onion and a clove of garlic and place it in a large oiled pan. Sauté everything for about fifteen minutes, adding a few spoonful of water to avoid burning. Add tomato puree, season with salt and cook at a soft temperature until the sauce has hardened: it will take about 30-35 minutes. Finally flavored with basil leaves and thyme. Cut the eggs in half. Then cut salami, mozzarella, mortadella and provola into small cubes. Finally boil plenty of water, salt and cook the rigatoni. Drain the pasta halfway through cooking and immediately add it in the sauce, then add 2/3 of the cubes of salami, mortadella and provola. Mix everything thoroughly and transfer half of the mixture into a 13x9 baking dish. Add a couple of spoonfuls of grated Parmesan and half of the hard-boiled eggs. Then add the remaining part of mortadella, salami and provola. Cover with the rest of the pasta. Finish with mozzarella and the rest of the eggs and grated Parmesan. Your pasta is ready to bake in a preheated oven at 375° for about 15 minutes plus a 4-5 minute grill to brown the surface. Enjoy your meal! Chef tips: The baked pasta can be kept in the refrigerator for 2-3 days. Alternatively, you can cook it the next day, just compose it and keep it in the refrigerator keeping it well covered with plastic wrap. It can also be frozen, both cooked and raw. #Pastapasticciata #bakedpasta #bakedrigatoni #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 30 minutes Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 8 Ingredients: Ingredients for a 8x12 inches tray: 21 sheets of egg lasagna noodles 1 cup of Parmesan cheese, grated For Bolognese Sauce: 1 lb ground beef 1/2 lb ground pork (very fatty) 1 cup Tomato sauce 1 Celery stick, chopped 1 Onion, chopped 1 Carrot, chopped 1 cup of White wine 1 tbsp of Extra virgin olive oil 12 cups of Water 1/8 cup of Whole milk Salt qb Black pepper qb For Besciamella sauce: 4 cups of Whole milk 1/2 cup of Butter 1/2 cup of All purpose flour Nutmeg qb pinch of Salt Preparation: To prepare Ragù Alla Bolognese, start by finely chopping celery, carrot and onion. Then pour extra virgin olive oil into a saucepan and add chopped vegetable, letting go for about ten minutes on a low heat while stirring, occasionally. Add ground beef and pork. These too will have to brown slowly for about ten minutes, stirring occasionally. Initially all the juices will come out but once dried you can blend with the white wine. As soon as the alcohol has evaporated and the bottom is dry add one cup of tomato sauce. Then pour only 4 cups of water. Add a pinch of salt, mix and cook over medium-low heat for an hour. After the first hour, you can add another 4 cups of water, mix and cook for another hour. At the end of the second hour of cooking, pour the last 4 cups of water and continue to cook on a low flame for another hour. This way the ragù will cook for at least 3 hours. At the end of cooking the result will be very dry, season with salt and pepper, turn off the heat and add milk. One last mix and here Ragù Alla Bolognese is ready. Now take care of béchamel sauce: take a saucepan and heat the milk. Meanwhile, in another pan, melt the butter in small pieces on low heat and, when it is melted, remove it from the heat and add sifted flour. Stir with the whisk to obtain a lump-free mixture. Then put the saucepan back on the heat to brown it slightly. When the milk is hot, flavor it with grated nutmeg and a pinch of salt. At this point you can combine it with the butter and flour mixture. Mix the ingredients with and thicken over low heat: the mixture must be without lumps. Cook the béchamel for about 5-6 minutes on a low heat, until it is creamy. Next is to put lasagna together: take a baking dish and spread a drizzle of bechamel over the pan evenly over the entire surface, then lay the egg lasagna sheets and pour again a thin layer of bechamel and one thin layer of ragù and cover the entire surface of the pan with Parmesan. Then create another layer of egg lasagna noodles in the opposite direction from the first layer so that they are crossed. Then proceed creating a new layer of bechamel. Also add the ragù and continue for all the layers alternating lasagna sheets, bechamel, ragù and Parmesan. Finish with the layer of ragù and sprinkle with grated Parmesan. Once you have finished preparing the pan, bake in a preheated oven at 350° for about 25 minutes. The lasagna will be ready when you see a light golden crust on the surface. Take lasagna out of the oven and let it cool before serving. Chef tips: You can store lasagna bolognese in the refrigerator for 1-2 days. Also can be prepared the day before, kept in the refrigerator covered with plastic wrap and cooked the next day. Most lasagne sheets now doesn't require pre-cooking - you need to check the packet to see what it says though as occasionally you find a brand that does need to be pre-cooked. #raguallabolognese #lasagnaallabolognese #bolognese #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 210 minute Difficulty: 1 out of 5 Serve: 4 Ingredients: 1 lb ground beef 1/2 lb ground pork (very fatty) 1 cup Tomato sauce 1 Celery stick, chopped 1 Onion, chopped 1 Carrot, chopped 1 cup of White wine 1 tbsp of Extra virgin olive oil 12 cups of Water 1/8 cup of Whole milk Salt qb Black pepper qb Preparation: To prepare Ragù Alla Bolognese, start by finely chopping celery, carrot and onion. Then pour extra virgin olive oil into a saucepan and add chopped vegetable, letting go for about ten minutes on a low heat while stirring, occasionally. Add ground beef and pork. These too will have to brown slowly for about ten minutes, stirring occasionally. Initially all the juices will come out but once dried you can blend with the white wine. As soon as the alcohol has evaporated and the bottom is dry add one cup of tomato sauce. Then pour only 4 cups of water. Add a pinch of salt, mix and cook over medium-low heat for an hour. After the first hour, you can add another 4 cups of water, mix and cook for another hour. At the end of the second hour of cooking, pour the last 4 cups of water and continue to cook on a low flame for another hour. This way the ragù will cook for at least 3 hours. At the end of cooking the result will be very dry, season with salt and pepper, turn off the heat and add milk. One last mix and here Ragù Alla Bolognese is ready. Chef tips: You can prepare bolognese ragù in advance and heat it when needed. You can keep it in a glass container for a maximum of 2-3 days. If you prefer you can also freeze the meat sauce. #raguallabolognese #bolognesesauce #bolognese #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: Difficulty: 1 out of 5 Serve: 2 Ingredients: 1 can white beans, drained 1 tablespoon lemon juice 1 tablespoon fresh rosemary 3 cloves of garlic, roasted 1/4 cup olive oil Salt qb pepper qb Preparation: Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned. Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding only rosemary. Combine the beans, flavored oil with garlic, lemon juice in a food processor or blender and puree until smooth. Season to taste with salt and pepper. Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread, or some cut vegetables. Chef tips: For a white bean dip, my favorite base is Cannellini beans, which are hearty and have a slightly nutty, earthy flavor. You might also see Cannellinis labeled simply as “white kidney beans.” #Hummus #whitebeandip #italianhummus #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 20 minutes Cook Time: 60 minutes Difficulty: 1 out of 5 Serve: 2 Ingredients: 1 lb leg of lamb 1 lb artichokes 1/2 lb potatoes 1 onion, sliced 2 cloves of garlic 3 spring rosemary black pepper qb salt qb olive oil 2 tbsp chopped parsley Preparation: Start with preparation of artichokes. You will need a bowl of fresh water and few lemons. Cut off the stems, remove the outer and leathery skin part, leaving only the inner part, white and tender. Rub well with lemon and put it into the bowl with water. Repeat this for all the stems. Now start working on the flowers of the artichokes, cutting off the top up to almost half of the artichoke. Then started to rip all the outer leaves until you get to the heart of the artichoke, more white and tender. Finally, with the knife, cut away the base of the leaves torn, up to the stem remained, to leave also in this case only the most tender. Repeat this for all the artichokes. Cut the artichokes in half. Eliminate with the knife any hay inside and then rub well every single wedge with lemon, and place them in the bowl of water. This way they do not blacken. Repeat this for all the artichokes and squeeze the remaining lemon into the water. Then wash the meat and let it drain. Once drained briefly, put a clean towel on a flat surface and put on the meat, starting to dab it well to dry. Now take a large oven tray and pour in few tablespoons of extra virgin olive oil and put meat on it. Season well with salt, pepper, rosemary and garlic. Drizzle with olive oil. Put in the oven at 450 degrees F (230 degrees C) for the first 10 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting for about 40 minutes or until lamb will reach 140 to 145°F. Now take the potatoes and started to peel them with a peeler. Then start to cut into pieces not too thick, and put it all apart in a bowl. In the large saucepan add few spoons of olive oil. Add sliced onions and cook until soft and golden brown. Add artichokes and cook another few minute. Add potatoes, frozen peas and fill saucepan with water (almost cover all vegetables). Cook for about 40 minutes or until water evaporates. Seasoned with salt and black pepper. Add chopped parsley and turn the heat off. Serve it hot with the lamb, accompanied with a fresh Sardinian red wine Cannonau. Chef tips: The safe internal temperature for cooked lamb is 145°F. - Rare: 115 to 120°F. - Medium-rare: 120 to 125°F. - Medium: 130 to 135°F. - Medium-well: 140 to 145°F. - Well-done: 150 to 155°F. #Easterlamb #Sardinianlamb #lambwithpotatoesandpeas #italiantraditions #Sardiniantradition #chefgianlucadeianaabis #Italy Sponsored By

Prep. time: 10 minutes Cook Time: 30 minutes Difficulty: 1 out of 5 Serve: 2 Ingredients: 1 sea bream 1⁄2 lb potatoes 1garlic ove, sliced 1/2 lemon, sliced 1 sprig of fresh rosemary olive oil salt qb pepper qb Preparation: Preheat oven to 430 F. Wash, peel the potatoes and slice them about 1/4 inch thick. Drizzle potatoes with olive oil. Put the sliced potatoes on an oven-proofed dish, so that later the fish could be placed on them. Season with salt and pepper. Put it in the oven and bake potatoes covered with aluminium foil for 15-20 minutes. Meanwhile prepare and clean fish. Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Drizzle on both sides with a little olive oil. After 15-20 minutes take potatoes out of the oven and place fish on them. Sprinkle with some salt and put back in the oven for 25 minutes or until fish is done. Serve hot with few slices of lemon. Chef tips: If the fish gets to dry while baking, brush with a little of olive oil. #orataalforno #bakedseabreamwithpotatoes #bakedfish #italiantraditions #chefgianlucadeianaabis #Italy Sponsored By

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