Chop and brown the onions. In the meantime, boil the water for the pasta and in another frying pan brown the garlic in the oil and, when browned, add the peeled and chopped tomatoes, anchovies, chilli pepper and salt.
Buy 8 slices of thinly sliced carne salada meat. Heat the oil in a pan, take the meat slices and quickly fry them for two minutes. Serve with borlotti beans seasoned with oil, vinegar, chopped onion, salt and pepper.
Cut the venison into pieces and put into a bowl with the wine and spices; leave to stand overnight. Remove from the wine and dip in flour before frying in the lard. Brown the meat and then add part of the wine used for marinating. Cook the venison and then remove it from the pan....
Prepare a cream by mixing 120 g of softened butter with the anchovies, lemon juice and a pinch of nutmeg. Put the cream into the boned capon breast and stitch it up. Grease it with the rest of the butter and then cook for three hours on a spit, basting regularly with the dripping fat...
Take the dry rolls and soften them in the milk, taking care that they don’t become too mushy. Leave the mixture to stand and then squeeze them well. Add the three eggs, the chopped parsley, the cubed lucanica sausage, a pinch of nutmeg and salt.
Mix the chopped almonds, sugar and cinnamon. Lay out 3-4 layers of buttered puff pastry on a greased baking-pan and cover with a layer of almonds, sugar and cinnamon.
Clean the cod, removing skin and bones, cut it into large pieces and dip in flour. Fry the butter, chopped onion, bay leaf and the anchovies and brown the fish pieces, before adding some wine.
After browning the chopped onion and mint, add the tomato, broth and salt. Continue cooking for approx. half an hour adding more broth if necessary, but without making it too liquid. Place the toasted bread on the plate, season with some oil, salt, pepper and pour the sauce and parmesan cheese over the top.
Put the fig, walnut oil, lemon juice and a pinch of salt in the blender and blend until you get a sauce. Cut the Casolèt cheese and the pears into largish cubes and serve with the sauce.
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