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Spicy swordfish wraps Parma Dop Levoni raw ham and sage

First of all, clean the swordfish, eliminate the skin and the fishbones, then dry and cut the flesh into 8 small dices. Dress them with a pinch of salt and dry chili pepper according to your personal taste. Wrap a half slice of ham around each piece of swordfish, lay a sage leaf over it […]

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Stuffed artichokes “alla Sarda”

Clean the artichokes cutting off the outermost fibrous leaves, cut the tips and open the leaves to take off the “hairs” that cover the artichoke heart. Once they are cleaned, put them gradually in a pot filled with water and some lemon juice, put salt and boil for about 5 minutes. Take off the pot […]

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Horse meat wraps at Corato’s way

Take the horse meat slices and lay over each of them a layer of ham steak and Ciaciocavallo cheese, distributing the ingredients equally. Roll up the slices and secure them with a tooth stick. Lay over each wrap a leaf of sage and secure it with another tooth stick. Arrange all wraps on an oiled […]

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Lamb, San Daniele Levoni Dop ham and Molise eggs

In a pan, fry the oil together with ham and onion cut into thin strips, add some nutmeg. Cut into pieces the lamb, cover these with flour, fry first and then cover with broth. As soon as the liquid will be evaporated, add the wine, then put salt and pepper and cook at low flame. […]

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Fava beans with Guanciale Affumicato Levoni

In a large pan, heat the oil and fry the finely minced onion. Once the onion becomes soft and stewed, add the diced bacon, mix and cook for a while. Add the fava beans, adjust salt and pepper and roast for some minutes. Serve the fava beans with bacon when they are still warm, and […]

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Filett with Levoni Smoked Bacon Praga

Wrap the bacon around the meat. Dispose two sage leaves over each fillet making them stick to the meat, and secure with a twine. Clean the spring onions and cut each one of them into four pieces. Stew them in a non-stick pan with butter and oil, put salt and leave them on the flame […]

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Mushrooms “Rosticciata” with Levoni CastelSpeck

Stew the potatoes with their skin in salted water at medium flame for about 30 minutes. Drain and let cool down. Meanwhile, clean the chanterelle mushrooms, removing any soil remaining and, in case they are too big, cut them in pieces not too small. Mince finely half onion and let it cook slowly over low […]

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Pisarei and beans with Lardo Alto di Castellucchio ai Sapori Levoni

For the pisarei, wet the grated bread with hot salted water and work it out with the flour, until you obtain a soft and elastic dough. Take off some little pieces and, with the palm of your hands, shape some stripes. Take some small pieces out of the stripes, cover with flour, place them on […]

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