Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto

Ingredients: For the risotto: 600 gr arborio rice1 medium butternut squash1 chopped brown onion50 gr. butter50 gr. blue cheese (sweet Gorgonzola or creamy blue danish)50 gr. grated parmigiano4 spoons of extra virgin olive oilsaltground white pepper2 l. of vegetable broth (you can prepare it by boiling water with carrot, celery and onion for half an … Continue reading Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto

Italian sausages with polenta and tenderstem broccoli

Ingredients: 12 mini italian sausages1 glass of red wine500 gr. Instant polenta800 gr. Tenderstem broccoli1 garlic cloveExtra virgin olive oilChilli flakesSalt METHOD: Put on the stove two tall pots with two liters of boiling water each. Add some salt in both of them and wait that the water come back to boil. Put the tenderstem … Continue reading Italian sausages with polenta and tenderstem broccoli

Spaghetti al Pomodoro || Spaghetti with tomato sauce

RECIPE Ingredients: 3 spoons of extra virgin olive oil2 garlic cloves500 gr organic tomato passatabasilsalt500 gr durum wheat semolina spaghetti Method: How to cook the sauce Heat the evo oil in a deep pan on medium-low heat, add the garlic cloves, then gently fry for 1 minuteAdd the tomato passata and some water (about half … Continue reading Spaghetti al Pomodoro || Spaghetti with tomato sauce