Wash and peel the zucchini, then cut them into cubes about half an inch on a side. Rinse the cherry tomatoes and cut into their skins to facilitate cooking. Heat the oil and garlic over medium heat in a large skillet. Add the

Strip the sausage of its casing, then crumble it with your fingers. Heat a nonstick skillet over medium heat, then brown the sausage in it for about 5 minutes or until golden brown, continuing to break it up with a fork

Sift the ricotta into a large bowl and mix with the finely chopped mint leaves with a knife on a cutting board (do not use a blender or electric chopper to chop the herbs). Combine a drizzle of oil and a

Place the lightly breaded ossobuco with starch, frozen oil, vegetables and parsley in a vacuum cooking bag. Seal the bag with the special machine and cook with sous-vide for 12 hours in water at 60-65°C in the special vacuum cooking trays

Bring plenty of salted water to a boil for the pasta. In a large bowl, dilute the Prescinsêua with a little water taken from the pot and the oil with truffle. Lay the bread slices on a serving plate (the bread can

Cut the grapes in half and remove the seeds, after which chop them finely with a sharp knife. Transfer them to a bowl along with the liquid they will have released during preparation. Add the chopped chives, oil, a little salt

Rinse the beans (fresh and shelled or dried and soaked) under a stream of cold water, after which place them in a large pot along with the 650 milliliters of water. Bring slowly to a boil over moderate heat, then cook

Wash and peel the zucchini, then cut them into strips the same size as the speck. Pour a drizzle of oil into a saucepan, add the speck and zucchini and cook over a gentle heat for 5 minutes. Add the pine nuts,

Rinse the capers thoroughly under a gentle stream of cold running water, after which place them in a bowl and submerge with room temperature water. Cover and let them sit for 12 hours, changing the water 4 times in order

Melt the butter in a double boiler or in the microwave without letting it darken. Pour it into a large bowl and set aside. Reduce the prosciutto into medium-sized shreds using your fingers. Cook the Maccheroncini di Campofilone PGI in plenty of