Pagina personale di Luciano Pignataro. http://www.lucianopignataro.it/wineblog.php For 4 people 8 artichokes 6 medium-size potatoes 400 g of cuttlefish a bunch of parsley a chilli pepper 2 garlic cloves 20 centilitre of extra virgin olive oil salt to taste Clean the artichokes and cut them into regular slices, cut the potatoes into quite big pieces after peeling them accurately. Clean the cuttlefish and cut into strips. In a pan brown the oil with the garlic cloves which have to be eliminated after becoming golden. ... http://www.lucianopignataro.it/articolo.php?pl=3744 2008-11-19 00:00:00 Ingredients for 6 people: 800 g of anchovies 300 g of artichokes, zucchinis and pumpkin flowers 200 g of buffalo ricotta 200 g of smoked provola cheese 200 g of boiled white seafood 350 g of boiled chicklings 1 roasted pepper extra virgin olive oil basil salt and pepper to taste Debone the anchovies and put them in 6 oiled stamps. Fill them with the chopped small artichoke and pumpkin flower leaves, the zucchinis cut into ... http://www.lucianopignataro.it/articolo.php?pl=3743 2008-11-19 00:00:00 For 4 people: For the ravioli: 350 g of “00” flour 4 eggs For the filling: 250 g of red prawns 300 g of zucchinis For the sauce: 2 artichokes 40 g of leeks 30 g of cherry tomatoes king prawn broth 1 laurel leave 3 garlic cloves extra virgin olive oil salt and chilli pepper to taste Roll out the dough for the ravioli and create disks which have to be 8 cm wide. Brown the zucchinis in the pan and eliminate the excess ... http://www.lucianopignataro.it/articolo.php?pl=3742 2008-11-19 00:00:00 For 4 people: 8 round artichokes from Paestum 4 potatoes extra virgin olive oil 4 squids salt and pepper rusk 1 garlic Brown the garlic and the oil, add the squids, the potatoes cut into small cubes, the artichokes cut into slices, pepper and salt. Cook all together in a clay frying pan on a low heat for about twenty minutes. Serve hot with a dish of rusk. Brezza Marina, Paestum ... http://www.lucianopignataro.it/articolo.php?pl=3741 2008-11-19 00:00:00 Ingredients for 6 people: 600 g of noodles 2 artichokes 12 slipper lobsters salted grated ricotta cheese (optional) valerian to taste 1 garlic clove extra virgin olive oil 1 glass of white wine salt and pepper to taste vegetable broth to taste Clean the artichokes, cut julienne and brown with the garlic and the slipper lobsters. After some minutes add the white wine and then a bit of vegetable broth and finish to cook. After adding ... http://www.lucianopignataro.it/articolo.php?pl=3740 2008-11-19 00:00:00 For 4 people 8 artichokes 1 lemon 100 g of flour 4 eggs 1 mozzarella 100 g of grated Parmesan cheese extra virgin olive oil 1 garlic clove tomato basil salt and pepper to taste Use medium-size artichokes, eliminate the leaves until you get the heart and clean the stalk which has to be 3-4 centimetres long. Put them in water and lemon. After letting them drip and washing them, cut into thick slices, cover them with ... http://www.lucianopignataro.it/articolo.php?pl=3739 2008-11-18 00:00:00 For 4 people 4 artichoke hearts 300 g of fresh ricotta 200 g of buffalo mozzarella 400 g of paccheri pasta 100 g of grated buffalo cheese extra virgin olive oil salt and pepper to taste half a glass of white wine parsley garlic Cut the artichoke hearts into strips, pan-fry them with the garlic, the oil, the parsley and the salt and cook them for some minutes. Add half a glass of white wine. Let ... http://www.lucianopignataro.it/articolo.php?pl=3738 2008-11-18 00:00:00 Ingredients for six people 600 g of chickpeas extra virgin olive oil 1 garlic clove 1 piece of lard fresh parsley 1 bunch of celery sage anchovies salt Dip the chickpeas in water the evening before and in the morning cook them for about three hours. In the meantime brown the garlic, the lard and a trickle of oil and prepare a chickpea purée with half of them. In the pan put the ... http://www.lucianopignataro.it/articolo.php?pl=3737 2008-11-16 00:00:00 Ingredients for six people 3 medium-size aubergines 150 g of peeled tomatoes 1 garlic clove extra virgin olive oil basil salt Wash the aubergines and, after eliminating the stalk, peel and cut them into small cubes. Add salt and let them stand for twenty minutes. In the meantime, prepare a sauce cooking the tomatoes in a pan where the garlic and the oil have been browned for about ten minutes. Add a ... http://www.lucianopignataro.it/articolo.php?pl=3736 2008-11-14 00:00:00 Via Abate Conforti, 1 Phone +39 089 383268 www.caseificiotavernapenta.it The starting point is the Seventeenth century, when at the Taverna Penta Dairy the long tradition of the mozzarella processing began. Before writing about this masterpiece of the dairy art I will tell something about the Morese Farm. It is composed of two parts, a part is included in a very fine Seventeenth century building in the S. Antonio neighbourhood in Pontecagnano, here ... http://www.lucianopignataro.it/articolo.php?pl=3735 2008-11-18 00:00:00