This document contains recipes for several Italian dishes. It includes ingredients and instructions for making: - Pasta with broccoli - Mini pizza with zucchini - Cannelloni stuffed with ricotta and spinach - Cassoeula stew with various pork cuts and cabbage - Baked paccheri pasta stuffed with sausage and cheese The recipes demonstrate common Italian cooking techniques like boiling vegetables, making besciamella sauce, and baking filled pastas.

1. INGREDIENTS: DISH
-300g broccoli
- Clove of garlic
-olive oil
- pepper
- salt
- vegetable broth
- pasta (orecchiette)
RECIPE:
Wash broccoli.
Steam broccoli for 15min. Orboil broccoli in
salted water, drain them. Brown with the garlic
whit oil for few minutes put the broccoli, pour
2/3 tablespoons vegetable broth. Cook for 5
minutes. Cook pasta in salted water, draw it
put pasta in the pan whit broccoli cook for 2/3
minutes.
Pasta with broccoli

2. INGREDIENTS: DISH
-mozzarella 100g
- pepper
- 200g courgette
- olive oil
- tomatoes 125g
-Oregano
- salt
RECIPE:
Wash the courgettes remove
and cut the last slice add
tomatoes soap, add the olive
oil and pepper grill the
courgettes
Mini pizza of courgette

3. INGREDIENTS: DISH
-500g cannelloni (pasta) for
the filling
- 400g spinacia
- 400g ricotta
- eggs
- nutmeg powder for the
besciamella
- sauce butter
- milk
- flour
RECIPE:
Canneloni with ricotta and spinacia
Cook cannelloni in salted water for 11/12 minutes preparing
besciamella sauce: put in the pan the butter and the flour,
mix them quickly, finally put he milk and keep mixing.
Preparing filling put the ricotta and the boiled and crumblet
spinak, egg, salt, pepper and nut neg powder in a bowl, mix
for 2/3 minutes.
Fill each cannellone with the filling put cannelloni in a baking
tin and cover pasta with besciamella savce put the baking tin
in the oven for 30 minutes at 200°c.

4. INGREDIENTS: DISH
- 1 pig feet
- 1 pig ears
- 125 g of pork rinds
- 0.5 kg of pork ribs
- 4 sausages Verzini
- 200 g of luganiga
- 1 kg of cabbage
- 0.5 onion
- 1 celery ribs
- 1 carrot
- butter
- Dry white wine
- salt
RECIPE:
cassoeula
Boil for 45 minutes in salted water ears and rind of the pig, and the feet for 1 hour , after having
scraped and flamed , drain and cut into small pieces. Sauté for about 10 minutes the ribs with a
little butter so that you coloriscano slightly, then remove from heat and keep aside ; do the same in
another pot with sausage Verzini riddled luganiga and cut into fairly large pieces . Peel and wash
the cabbage leaves , then put them in a pot without water sgrondarle last wash . Cover and let
them dry on low heat. • In a large saucepan , melt 50g of butter and sauté a chopped onion , then
add the chopped celery and carrots too , as soon as they are colorful , add the sausages and
luganiga , nuanced with a glass of wine, let it evaporate , pour a little water and cook for about 10
minutes over moderate heat . ? Then add all the meat and after a few minutes, add the cabbage ,
stir well and add a little water if necessary . Cook over low heat for about 1 hour or until the meat
comes away from the bone , and if too wet to dry with little water. Halfway through cooking, add
salt and pepper. ? Cassoeula Let stand for 20 minutes before serving , accompanying it to taste
with hot polenta .

5. Paccheri gragnano baked stuffed
INGREDIENTS:
PHOTO
•24 paccheri Gragnano;
•120g of white sauce;
•300g of sausage;
•1 shallot;
•150g of goat cheese;
•150g of fresh spinach;
•Salt to taste;
•Black pepper to taste;
•Extra virgin olive oil to
taste.
RECIPE:
•Finely chop the shallots;
•Fry it in a pan with olive oil and a
teaspoon of water;
•Join the crumbled sausage;
•When the sausage is cooked
away from the fire;
•Combine the sieved ricotta, white
sauce, chopped spinach and add
salt and pepper;
•Stir ant il the mixture is
homogeneus.
•Transfer the mixture into a
saccapoche;
•Bring to boil a pot of water: salt, add
paccheri and drain when al dente
•Cover the botton of a baking dish for
oven with 60g of white sauce
•Place paccheri vertically
•Fil each pacchero with the filling and
pour the reaining sauce over the
surface. Cook in a preheated oven at
180° for 30 minutes in the last 5 under
the grill.

6. INGREDIENTS:
• 5 eggs
• 4 zucchini
• 1 sprig of parsley
• Parmesan chease 100
g
• Olive oil
• salt
RECIPE:
Wash the zuchini and cut
into suces pour into the pan
little oil and let the zucchini
will cook on lou heat.break
the eggs and add salt ,
parsley , parmesan and turn
unitil it becomes smooth
paste. when the zucchini
are couket versatice over
the egg mixture .when the
omelet begins to have good
smell cover the pan with a
lid ,then turn,flipping the
omelet
ZUCCHINI
OMELET

7. INGREDIENTS:
RECIPE:
LLEENNTTIILLSS IINN
DDAAMMPP
•300g of lentils
•1 onion
•1 carrot
•2 cloves of garlic
•1 glass of white wine
•Salt and pepper
•Laurel
•Oil
•broth
You put in soak the lentils
One day before. brown in a
pots minced garlic and onion
With oil, add the laurel. Add
the lentils drain and dry,
Put the white wine and let
Evaporate mixing, add the
Broth, salt and pepper.

8. Soup of
INGREDIENTS:
Carrots • 4 slices of bread
•Vegetable broth
•400g carrots
•2 potatoes
•1 onion
•Celery
•80g cream
•Butter
•Parmesan cheese
•Salt and pepper
RECIPE:
Wash and peel the carrots,
The potatoes and celery and
chop them peel and slice the
Onion brown vegetables in the
Butter for 5min., add vegetable
Broth, cook over low heat
for 30min. Blend the mixture
Add the cream, the parmesan
and cook for other 3min.

9. INGREDIENTS:
RECIPE:
ZZOOLLAA AANNDD
RRAADDIICCCCHHIIOO
•1lt vegetable broth RRIISSOOTTTTOO
•380gr rice
•80gr gorgonzola
• ¾ leave of chicory
•Onions and oil
Brown the onions with a
Small spoon of oil add the
finely cut radiche and wither
The chicory, add the rice and
Skip the rice and slowly add
The broth and stirr continuosly.
10 min. before the rice is done
Add the zola cut in squa. Res
And finish cooking.

10. INGREDIENTS:
•200 g pinach
•1 egg
•Salt
•300 g ricotta
•4 table spoons of paemesia
cheese
•A rool of puff pastry
•50 g asiago cheese
RECIPE:
Boil the spinach , drain
and chop. In a container
mix the spinach , agg
ricotta , parmesan and
asiago cheese , a pinch
of salt in a pan roll out
the cheese , pastry. Prik
the puff pastry and pour
theeilling. Cook for forty
minuts.
PIE WITH
SPINACH

11. INGREDIENTS:
Wafle
sandwich
•00 flour 250 gr
•Baking powder in polvere 1 / 2
tablespoon
•Zucchero 20 gr
•Eggs 2
•Burrofuso 30 gr
•Saleq.b.
•Grass cipollinaq.b.
•Pepeneroq.b.
•Milk 500 ml
•Mustard 3 tablespoon
•Prosciuttocotto 150 gr
•Insalataq.b.
RECIPE:
To make the waffle sandwich you olace in a
bowl the flour, baking powder and sugar.Pour
the milk, stirring with a wiskh.Separate the
yolks from the whites and pour into, cover
the bowl with plastic wrap and slice the
tomatoes. Now, beat the eggs whites with a
pinch of salt and whipped until stiff after the
resting time, pick the dough of the waffle
maker and add the egg whites, stirring with a
spatula from the top down not to dismantle
them at this point, proceed with the cooking:
heat a griddle waffle, pour the mixture into
the mold whit the aid of a special ladle. Close
the plate and cooked sformateli and let them
cool. The farcitene 3 and 6 waffle with tomat,
mozzarella’s salad and slice of ham; cover
these with another waffle. Your waffle
sandwichs are ready to be enjoyed in the
company!

12. INGREDIENTS:
•2 puff pastories
•1 Kg of spinach
•250 gr ricotta
•50 in parmesan chees butter
•Saleq.b.
•A spinach of pepper
RECIPE:
Pie with spinach
Rool ant the dought from the aven and pitted
menanuhile, cook the spinach then once cooked,
leave to cool and then mik spinach with the
ricotta and parmesan pay tene pastey and put in
the aven at 180° to 20 minutes.

13. INGREDIENTS:
Ingredients: (for 4 people)
- 400 grams of potatoes;
- 300 grams of fresh green beans;
- 200 grams of cheese Valtellina
Casera;
- 150 grams of butter,
- Onion, salt, pepper.
RECIPE:
in a pot to boil peeled potatoes
in water with green beans. Allow
to cook well and then drain.
Mash everything with a wooden
spoon so as to obtain almost a
puree. Add salt and pepper,
then place the dough in a
buttered bowl, taking care to put
a layer between the cheese and
the other Casèra already cut into
slices. Meanwhile, fry a sliced
onion in the butter, allow to
brown and then pour on taroz.
taroz

14. INGREDIENTS:
KALTSONE
TO THE
GREEK
•250g puff pastry
•300g the spinach
•10 leaves the basilic
•1 speece garlic
RECIPE:
Put puff pastry in to the baking greased whit
oil. Boil the spinach, wring, fry slightly whit the
garlinc. Put the spinach over half the puff
pastry, covered whit breaking feta, and cuting
basilic. Close the kaltsone. Superimpose two
half the puff pastry. Tweak the edges and
close whit fingers. Bake at 180 the grase for 40
minutes.

15. INGREDIENTS: Rocket
“pesto”
•Pine nut
•Olive oil
•Parmesan
•Salt
•Clove of garlic
RECIPE:
Mince all the
ingredients add little
by little oil and keep
in the fridge.Yuo can
use basil instead of
rocket.

16. INGREDIENTS: DISH
RECIPE:
Pizza with
vegetables
•400g flour -yeast
•Salt -hot water
•Olive oil -red pepper
•Crilled cougettes and
aubergines
•Spinach -basil
•Tomato souce
Knead the flour the yeast and
the water rub in online oil and
salt roll out mixture and wait for
e hours sprikle with tomato
souce griwea courgettes and
aubergines, red pepper and
spinach.bake for 30 minutes at
200°c

17. INGREDIENTS:
Tripe and beans
soup
•1 kg tripe
•200g boiled beans
•2 potatoes
•1 carrot
•1 onion
•1 celery
•1 leek
•50g beckon
•50g butter
•Sage and bay
•1l broth
•Parmesan
•Salt and pepper
RECIPE:
Wash and chop brown the
onion and the bacon out
potatoes,celery,lekk and add
then add tripe whit broth salt
and pepper when the cripe is
medium done add beans. Cook
over low heat for 10 minutes.
Serve whit toast bread

18. INGREDIENTS:
•1 puff pastry
•200g spinach
•200g cheese
•250g ricotta
•1 egg
•Salt, oil of oliv, pepper
•2 spoon of parmesan grate
RECIPE:
Stew the spinach and to put away. In a
terracotta bowl , put the egg, the
parmesan, salt and pepper, to mix. Add to
the ricotta to mix. In the cake tin put the
kitchen roll, put the dough, to bake
already heat an 180°C for 30-40 minutes,
check baking.
SAVOURY
FLAN