TOMATO DELIGHT

Ingredients for 4 people:
Stale Tuscan bread 400 g.
Peeled tomatoes 500 g.
A sprig of basil
4 garlic cloves
Plenty of extra virgin olive oil
Salt to taste.
Procedure
Dice the bread and fry in the oil, garlic and basil until it is golden brown. Add the peeled tomatoes and cook over a medium heat for 5 minutes. Add some hot water to cover the ingredients and cook for 15 min. Serve warm with fresh basil.

AUBERGINE FLAN
Ingredients for 4 people:
350 g. flour
50 g. Extra virgin olive oil
Water as required.
2 aubergines
1 mozzarella
One sprig of parsley
Flour for frying and seed oil

Procedure

Prepare a rather soft flaky pastry using the flour, and water and add a pinch of salt. Line 4 baking trays and then proceed to lightly fry the aubergines. Finely slice the mozzarella and proceed to prepare layers of aubergines, basil and Mozzarella in the lined trays .Then use the remaining pastry to cover the ingredients, coat the surface with oil and bake in the oven for 30 min. at 180°. Serve hot with fresh tomato and basil.

FRIED TOMATOES

Ingredients for 4 people.
4 large tomatoes
A sprig of parsley
1 garlic clove
Flour for frying
Extra virgin olive oil
4 slices of Tuscan bread
salt and pepper to taste.
Procedure

Chop the garlic and parsley together. Cut the tomatoes to a thickness of one cm, and coat with flour on both sides ,then place in a pan with the hot oil. Lightly fry on one side after covering them with the chopped mixture- The tomatoes must be fried for at least 5 minutes per side. Lightly toast the bread and place the tomatoes on top. Serve hot.

PARMESAN DELIGHT IN MEDITERRANEAN SAUCE

Ingredients for 4 people
½ litre of milk
5 eggs
100 g. of grated parmesan cheese
One sprig of parsley
Parmesan slivers
For the sauce
5 large ripe tomatoes
One small red onion
Salt, oregano and oil to taste
.
Procedure

Churn the eggs with the parmesan and the chopped parsley, add the milk and a pinch of salt- Place the mixture in baking trays and cook in bain-marie for one hour at 150°. Meanwhile prepare the sauce, lightly chop the onion and gently fry in hot oil. Liquidize the tomatoes after having removed the seeds and the skins, add to the onion season with salt and oregano, simmer for 15 min.
Place the tomato sauce on the base of the dish and then place these parmesan delights on top with the parmesan silvers. Serve hot.

CARNAROLI RICE FRITTERS
Ingredients for 4 people:
200 g. carnaroli rice
A white onion
A litre of vegetable broth
A glass of white wine
A sachet of saffron
Plenty of grated Parmesan
2 whole eggs
oil for frying

Procedure

Finely chop the onion and fry lightly ,add the rice and toast lightly and then add the white wine. Cook the rice by gradually adding it to the hot wine. When cooked add the saffron and then stir in the Parmesan. Allow the risotto to cool and then add the eggs. Heat the oil and then prepare the small fritters using a spoon to shape them and then place in boiling oil until all the risotto has been used.
Sprinkle with Parmesan and serve immediately.

CREAMED LEEK WITH CHICK-PEA GNOCCHI

Ingredients for 4 people:
5 leeks
A large potato
A sprig of thyme

A litre of vegetable oil
Extra virgin olive
For the gnocchi
600 g. red potatoes
200 g. of pre-boiled
An egg
200 g. flour
salt to taste.
Procedure

Boil the potatoes without peeling them, clean the leeks and gently cook with the potatoes for about 10 min.,add the broth and the thyme and allow to evaporate to a third of the quantity. Meanwhile prepare the gnocchi. Peel the potatoes and then mash. Then liquidize the chickpeas and add to the flour, potatoes egg and salt. Roll into long sections and then cut into the classic gnocchi shape. Then liquidize the leek cream and pour into four dishes then adding the boiled gnocchi, then garnish with slivers of parmesan cheese, thyme leaves and a dash of extra virgin oil.

LA MIA ACQUACOTTA
Ingredients for 4 people.
2 Boletus mushrooms
200 g of chickpeas already cooked in their own broth
2 garlic cloves
200 g fresh tomatoes
50 g spinach
A potato
A litre of vegetable broth
4 slices of stale Tuscan bread
Extra virgin oil, salt and pepper to taste
Grated Parmesan cheese

Procedure
Wash all the vegetables and remove the tomato seeds and peel. Cut the mushrooms, tomatoes and spinach into thin slices. Dice the potato. Fry the oil and the thyme and then add the tomatoes and potatoes seasoned with salt and pepper. Add the spinach, mushrooms and lastly the chick-peas in their own broth together with the vegetable broth. Evaporate the liquid to half the quantity. Pour the soup onto the toasted bread and sprinkle with parmesan cheese.

TAGLIATELLE AL RAGU' FINTO
Ingredients for 4 people
An aubergine
One medium onion
2 courgettes
2 carrots
A celery heart
250 g. peeled tomatoes
One spoon of tomato concentrate
A glass of red wine
Salt and pepper to taste
.
Procedure

Chop all the vegetables into thin strips firstly then followed by the carrot, celery, courgettes and aubergines and cook for 15 minutes.. Increase the heat and evaporate the red wine, when fully evaporate season with salt and pepper and add the tomato concentrate and the tomato puree, lower the flame and simmer for an hour. Add the tagliatelle and serve.