Garlic Sauce
Peel the garlic cloves and remove the internal germ Heat the milk and boil the garlic for about 10 minutes Drain everything and place in
Tomato Sauce with San Marzano
The San Marzano tomato is known and appreciated all over the world for its characteristics, which are enhanced by the transformation into “peeled”. Blanch the
“Mille Usi” Sauce
Chop plenty of parsley with basil, chives and garlic. Add extra virgin olive oil The “Mille Usi” Sauce can be used for any type of
Garlic Sauce
Peel the garlic cloves and remove the internal germ. Heat the milk and boil the garlic for about 10 minutes. Drain it and place it
Delicate Sauce with Pepper
Wash the pepper and cut it in half eliminating the seeds and internal filaments. Grease the outside with a little oil, place it on a
Spicy Pomegranate Preserve
Grape the pomegranates and weigh the seeds Pour them in a bowl, mixing them half weight of brown sugar Leave everything covered, not in the
Parsley, Walnuts and Anchovies Pesto
Desalinate the anchovies under running water and remove the bone Peel the garlic, cut into small pieces and mix with the electric chopper with anchovies,
Banana with Mango Coconut Sauce
Put together mango purèe, coconut milk and brown sugar. Heat gently. When sugar dissolved, leave the mixture to cool. Stir in the lime juice Barbecue
Pasta with Almond Pesto
Chop the crumb and fry it in a pan with 2 tablespoons of extra virgin olive oil Toast the almonds in a non-stick pan and
Walnuts Sauce
Boil water and pour the walnuts. Leave in water for several minutes Drain the kernels and let stand and cool In a bowl, soak the