Small broccolis with cream of beans
Clean and sort the small broccolis, cook them in boiling and slightly salted water and strain them.
Beat them, assemble them in a pie dish, add peeled eggs, the milk, a pinch of salt and mix.
Pour the mixture on oiled dish (in Pyrex) and cook in the oven at the temperature of 180° (approximately 35 minutes).
Mix the beans with 3 spoons of tomato puree in the meantime.
In a frying pan, warm 2 spoons of olive oil, turn golden the garlic and the hot pepper, then add the cream of beans, a rosemary twig and continue the cooking hardly some minutes.
Pour the cream of beans on individual dishes and put upper a part of small broccolis gratin.
Complete the dish with a thread of olive oil.

1 kg of small broccolis
2 eggs
100 g of milk
400 g of boiled cannellini beans
3 spoons of tomato puree
A rosemary twig
A point of hot pepper
Olive oil
Salt 

“Bruschette” (sort of toasts) with olive oil
Toast the bread slices, set them in the dishes and season with a pinch of salt and a thread of olive oil.
Remark: You can also rub the still warm bruschette against the garlic before to serve them.

“Bucatini” (sort of spaghetti) cooked as “risotto”
Boil two litres of water with a stock cube.
Pour a profuse dipper of boiling broth in a high pan, put the pan on the fire and as soon as the boiling starts again put the pasta (cut in three parts) and then often mix with a wooden spoon adding from time to time some broth until the end of the cooking.
The pasta will be wrung.
Put the pasta in individual dishes, abundantly season with parmesan cheese and ground pepper and complete with a thread of olive oil.

300 g of pasta bucatini
1 stock cube
Grated parmesan cheese
Olive oil
Pepper

“Cavatelli” with meat sauce and meatballs
In a pie dish, put the meat, the eggs, the chopped parsley, the cheese, some breadcrumbs and a pinch of salt.
Mix and form a lot of small meatballs with the mixture.
In a frying pan put abundantly olive oil and fry the meatballs (not all at the same time) and put them in a dish.
Brown the chopped onion in a pan with a light base of olive oil and add the tomato puree, a half of warm water glass, 3 - 4 leaves of basil, salt and cook for 15 minutes.
Cook the cavatelli pasta, strain them well cooked, put them in individual dishes, season them immediately with sauce and meatballs, abundantly sprinkle with grated “cacioricotta” cheese and serve.

500g of fresh cavatelli pasta
800 g of tomato puree
1 half onion
Fresh grated “cacioricotta” cheese (cheese of Puglia based of ewe milk )
Olive oil
Basil
Salt

For meatballs :
300 g of minced veal lean meat
3 eggs
60 g of grated parmesan cheese
Breadcrumbs
Chopped parsley
1 pinch of salt

“Cavatelli” with strong cottage cheese
Knead the flour and the semolina with very warm water until dough becomes smooth and thick. Cut apart a piece of the dough and work it by hands on a (wooden) board, reduce it to the size of a small rope anything like a small egg bread (small fine bread). Cut it in small parts of 1 cm and made a hole with the finger, groove every little bites to obtain pasta shell-shaped.

Prepare the sauce while the cavatelli pasta are strained :
Brown the sliced onion in a base of olive oil and add the tomato puree, 2 bay leaves and cook 20 minutes.
Once cooked, add the cottage cheese and mix.
Boil the cavatelli pasta in bountiful salted water, strain them well cooked “al dente”, and put them in a dish and season them with the sauce.
Mix and serve at a hot temperature

200 g of white flour
200 g of ground bran
Warm water
600 g of tomato puree
1 half onion
3 spoons of cottage cheese
2 bay leaves
Olive oil
Salt

Stew cauliflower
Pour the olive oil in the pan and add the water, the tops of cleaned cauliflower, the little pieces of tomato, the garlic, the hot pepper, the salt and a generous fistful of grated cheese.
Cover and cook at a low temperature (approximately one hour) and never mix.

1 kg of cauliflower
2 spoons of olive oil
2 glasses of water
2 garlic cloves
5 mature tomatoes
A point of hot pepper
Grated pecorino (cheese of ewe)
Parsley
Salt

Chickpeas at cod-fish flavour
Soak the chickpeas approximately 12 hours into the water with one pinch of salt. Strain and put them in a high casserole with garlic, laurel and one pinch of salt. Cover with water and cook approximately 2 hours and a half at a low temperature.
Cut the cod-fish in pieces, coat them with flour and fry in boiling olive oil. Saturate the slice of the toast (bread) with vinegar and crush it in the mortar with garlic, saffron and a teaspoon of powdered hot pepper.
Before the chickpeas terminate to cook, pour the crushed mixture and the fried pieces of cod in the casserole, season with raw olive oil, wait and mix for some minutes.

400 g of chickpeas
200 g of desalinated and without bridges cod
1 slice of toast (broad)
1 sachet of saffron
Balsamic vinegar
Garlic cloves
2 bay leaves
Flour
Powdered hot pepper
Olive oil
Salt

Black chickpeas with raw olive oil
Soak the chickpeas approximately 12 hours in the water with one pinch of salt. Strain them and put them in a high casserole with garlic, laurel and one pinch of salt
Cover with water and cook approximately 2 hours and a half at a low temperature.
Serve the chickpeas with pepper and raw olive oil in abundance.

400 g of black chickpeas
2 garlic cloves
Olive oil
Laurel
Salt
Pepper

“Ditali” (short pasta) with octopus and beans
Clean the octopus, boil it approximately 30 minutes in a pan with bountiful boiling water.
Strain it, take off the dark skin and cut the octopus in fine slices.
Clean the bell pepper, eliminate the tail, the grains and cut it in small and fine slices.
Turn golden the garlic in a frying pan with a bit of olive oil, and add the small slices of bell pepper, and leave aside 5 minutes and often mix. Add the pulp of chopped tomato and continue to cook for 10 minutes.
Add the boiled and well strained beans, the cut octopus and the ditali, pasta before cooked in the bountiful salted water and then well strained “al dente”.
Wait a moment before mixing and then sprinkle with chopped parsley, pepper and a thread of olive oil.

250 g of big ditali pasta
250 g of beans
1 octopus (about 250 g)
250 g of tomato pulp
1 yellow bell pepper
1 garlic clove
Olive oil
Parsley
Salt
Pepper

Omelette of “pasta”
It is an excellent meal and it can be prepared with any type of pasta.
Put the pasta in a pie dish, season with a lot of parsley or chopped basil, beaten eggs, parmesan cheese, salt and pepper and mix.
Warm a bit of olive oil in a frying pan, pour the pasta and cook at a low temperature.
Turn down the omelette on a dish, then put it again in the frying pan and cook at a low temperature the opposite side in the same way.
Put it in a dish and serve the sliced omelette.
Remark : You can also prepare an oven-baked omelette

300 g of cooked pasta
2 eggs
100 g of grated parmesan cheese
Parsley or chopped basil
Olive oil
Salt
Pepper

“Orecchiette” with Broccoli Rabe
Work the bran with water and one pinch of salt on the (wooden) board to obtain an elastic and smooth dough. Take a piece of the dough, give it the size of a rope anything like a small egg bread. Cut it in small pieces of 1 cm, flatten these pieces one at a time with the rounded pike of  the knife and turn down them with the fingers to give them the typical bulged shape of the “orecchiette” pasta.
Put the orrecchiette pasta on the (wooden) board and let them strained before to cook them.
Boil some water in a great pan in the meantime and pour the tops of turnips. When the simmer take back, add orecchiette an salt, mix and cook “al dente”. Strain and put them in a rounded dish.
Meanwhile, put a base of olive oil in a small frying pan and brown the garlic and the fillet of sprat until the sprats are melted.
Pour this still boiled sauce on the “orecchiette” pasta with broccoli rabe and abundantly sprinkle of grinded black pepper.
Serve at a hot temperature.

1 kg of broccoli rabe
3 oiled fillets of sprat  
2 garlic cloves
Olive oil
Salt
Pepper

For the pasta :
300 g of ground bran
1 pinch of salt
Lukewarm water

Potatoes with red onions
Sort, clean and slice potatoes and onions, put them in a dish (in the shape of a bowl) and season them with olive oil, salt, pepper and with small tomatoes cut in two.
Mix and pour on a oiled dish, sprinkle with grated cheese and with a thread of the olive oil.
Put the dish in the oven preheated at 180 ° and cook approximately one hour.

1 kg of potatoes
1 kg of red onions
500 g of little mature tomatoes
Parmesan cheese or grated cheese
Olive oil
Salt
Pepper

Sun-dried tomatoes in olive oil
Clean and wipe tomatoes, cut lengthwise them in two.
Put them on a (wooden) board, sprinkle them with salt and let them dried at the sun approximately 3 days and take back in the evening and when the weather is cloud-covered, to avoid that they moisturize.
Once they are very dry, dip them into the vinegar approximately one hour.
Strain them, let them dry some hours and put them in a glass container and mix together with the mint, the garlic and the hot pepper.
Cover up with olive oil and cover the container.
It possible to start to eat them in 15 days.

Mature tomatoes "S. Marzano"
White wine vinegar
Olive oil
Salt
Garlic
Mint
Hot pepper

Puree of dry fava beans
Clean the fava beans, put them in a high pan with 2 shucked and sliced potatoes, add one pinch of salt. Pour a light layer of water and cook.
At the boiling point, froth and go on to cook at a low temperature approximately one hour.
From time to time, shake the pan by its butts to avoid that the fava beans stick together at the bottom.
Once the cooking is finished, add the olive oil in abundance and mix the fava beans with a wooden spoon or with food mixer.
Put the stale home-made pieces of bread in a dish shaped as a bowl,  and then add hot fava beans.
Mix with the wooden spoon to obtain a white and homogenous puree.
Serve the fava beans at a hot temperature.
The fava beans can be accompanied with boiled chicory and seasoned with olive oil, fried bell peppers, raw onions, black olives or green salad.

300 g of shelled fava beans
2 patatoes
Stale bread
Olive oil
Salt

“Spaghetti” with tomatoes and basil
Turn golden the garlic in olive oil, add tomatoes pieces and cook for about 15 minutes.
Once cook, add the salt and 2 – 3 basil leafs. Put them in a clay dish shaped as a bowl, season with fresh and grated “ricotta” cheese, tomato sauce in abundance and some basil leaves.
Serve at a hot temperature.

350 g of spaghetti
1 kg of fresh tomatoes
Fresh and grated ricotta cheese (cheese of ewe milk)
Olive oil
Garlic
Salt
Basil

Green stew of springtime
Break by hands the points and the chewable part of the asparagus and clean them.
Eliminate the external leaves of the lettuce, clean the leaves and cut them.
Sort the artichokes cutting away the harder leaves, slice the points, and plunge them into a pie dish with water and lime juice.
Peel the onions and cut them finely.
Boil singly the fava beans, the peas and the asparagus.
Sear the garlic and the onions in a frying pan with a base of olive oil and add the artichokes and brown them at  brisk stove and often mix.
Sprinkle with the wine when you cook and add a bit of water if it is necessary until the artichokes are cooked “al dente”. Add the fava beans, the asparagus, the peas, the lettuce leaves, the salt, and mix and cook at a low temperature with the dish top for about 10 minutes.
Serve the vegetables and sprinkle generously with ground pepper, chopped parsley, and a thread of olive oil.

150 g of new fava beans
150 g of shelled peans
150 g of wild asparagus
4 artichokes
2 little onions
2 fresh garlic cloves
1 little tuft of lettuce  
1 tuft of parsley
1 lemon
Olive oil
Salt
Pepper

Boiled taralli (sort of biscuits)at olive oil
Sear the flour with olive oil, salt and tepid water until to obtain a smooth and substantial dough. Take a piece of the dough and form small sticks such as small egg breads. Cut them in long pieces of about ten centimetres and form taralli closing both extremities and superimposing them energetically.
Cook “taralli” for few minutes in the boiling wate: remove them from water thanks to a strainer when they pull up on the surface and let them to dry on a (wooden) board.
Once dry, put “taralli” in a dish and cook them for 20 – 30 minutes at a temperature of 200°.

1 kg of flour
300 g of olive oil
1 spoon of fine salt
Tepid water

Zucchini “Plain Style”
Clean and slice the zucchini.
Pour the zucchini, the olive oil, the sliced onion, the small pieces of tomatoes, the garlic, the pepper and 2 – 3 basil leaves in a pan.
Put the dish top and cook at medium stove for about 30 minutes. Mix now and then add water if it is necessary.

1 kg of zucchini
3 spoons of olive oil
1 onion
2 garlic cloves
6 mature tomatoes
Basil
Salt
Pepper