Makes 6 servings:

• 300 gr of Caciocavallo or provolone cheese
• 1 clove of garlic
• 3 tablespoons vinegar
• 1 pinch of oregano
• 4 tablespoons of olive oil
• pepper

In this recipe instead of Caciocavallo Ragusano you can also use Provolone Cheese.

First cut the cheese in 1/2 cm thick slices, then in a frying pan heat the olive oil with the garlic, add the cheese slices and brown it on all sides.

Lay the slices on a plate and sprinkle with oregano and pepper, pour the sauce and keep warm.

Pour the vinegar into the pan, reduce it and pour on the cheese.

Makes 5 servings:

• 6 eggs
• 2 pounds of zucchini
• 2 green onions
• 8 green olives
• 3 cloves of garlic
• 3/4 pound of mozzarella cheese cut into sticks
• 1 spring of fresh marjoram
• 25 leaves of fresh basil
• nutmeg
• salt
• pepper

Cut the ends and wash the zucchini, then cut it into julienne strips with the special tool. Peel onions and cut them long thin strips. Then season for 5 minutes in a large pan with 3 tablespoons of extra virgin olive oil, peeled garlic and a pinch of salt.

Put the zucchini in a bowl and let cool. Then add the chopped olives, a heaping tablespoon of chopped marjoram leaves, the mozzarella sticks and a grating of nutmeg.

Break the eggs into a bowl, add salt and whip, then pour in the bowl with the zucchini and mix well. Pour the mix into a pan coated with baking paper and bake in a preheated oven at 180 degrees for 10 minutes.

Once cooked take out the omelette, remove from pan and let cool, then cut into large dice.Put the basil leaves on top and serve.

Makes 5 servings:

• 6 eggs
• 300 g of spicy sausage
• 300 g of new potatoes
• 1 leek
• 5 zucchini flowers
• 1 spring of parsley
• 1/2 glass of whole milk
• 4 tsp olive oil
• salt

Peel the potatoes and cut into chunks. Peel and slice the leek into rings.

Remove the pistils of the squash flowers, then wash and dry gently with paper towels.

Cut the sausage into slices and brown in a pan with olive oil. Then remove the sausage and place in bottom the potatoes, leeks and a tablespoon of water.

Bake for 15 minutes, then salt, add the parsley and zucchini flowers. Continue to cook until the potatoes are tender.

Beat the eggs in a bowl with milk and a pinch of salt, then pour into the pan with the vegetables and sausage. Cook the omelette for about 4 minutes per side, turning with the help of a lid.

Serve hot or warm.

makes 4 servings;

• 6 eggs
• 2 large red onions
• 1 bunch of sage
• extra virgin olive oil
• salt and pepper

Skin and slice the onions. Wash and dry the sage leaves. Heat a little olive oil in a skillet and sauté the onions and the sage over medium heat for 5 minutes.

Beat the eggs in a bowl and add the browned onions and sage. Stir and season with salt and pepper.

Heat 3 tablespoons olive oil in a nonstick skillet. Pour the mixture and let it curdle and brown on both sides.

When finished, slide the omelet onto the plate and serve cut into thick slices.

Makes 4 servings:

• 4 swordfish steaks about 150 grams each
• a sprig of parsley, chopped (about ½ tablespoon)
• 1 tablespoon salted capers
• 3 tablespoon of extra virgin olive oil
• 1 large tomato chopped
• salt
• 1 lemon
• 1/2 cup of white wine

Heat the oil in a large frying pan , once it’s hot lay in the slices of fish after 2 minute add the white wine.

While it’s cooking chop the tomato, parsley along with the capers.

Cook on medium heat for about 5 minutes on each side until it gets very opaque and tender. Remove the fish and put it in a dish.

If you need to reduce the sauce turn the heat higher for a few more minutes then add the tomato, parsley and capers.

Turn the heat off, squeeze the lemon juice over the fish, finally pour the sauce over the fish and serve hot, decorate with chopped parsley.

Makes 5 servings:

• 2 lbs turkey breast
• 3 red peppers
• 2 yellow peppers
• 5 ripe tomatoes
• 2 medium onion
• 4 cloves of garlic
• 1/2 tbsp of capers
• 10 sage leaves
• 3 bay leaves, a clove
• 1/2 a glass of dry white wine
• extra virgin olive oil
• salt and pepper

First clean and wash the vegetables,then cut them into pieces,slice the onions,chop the tomatoes.

Take the turkey meat flatten it and put on it the cloves of garlic cut in half and wrapped in a leaf of sage.

Tie the turkey breast with kitchen string and brown in a pan in which you have heated 2 tablespoons of olive oil.

After it has browned add the salt, pour the wine and let it evaporate, then add the peppers, sliced onions, capers, bay leaves, cloves, diced tomatoes, a pinch of salt and a spoon boiling water.

Cook covered over low heat for about 45 minutes, then season with freshly ground black pepper.

Serve warm or cold, accompanied with vegetables.

• 250 g minced veal
• 250 g egg noodles
• 150 g grated pecorino cheese
• 1 chopped garlic
• chopped parsley
• 3 eggs
• salt
• pepper
• nutmeg
• 6 cups of broth

Mix in a bowl the minced meat, a clove of garlic and a teaspoon of chopped parsley, half the cheese, salt, a pinch of nutmeg and 1 egg.

From mixing make with your hands small meat balls as big as a chestnut. Boil six cups of broth and place in the meatballs, cook for ten minutes, then add the egg noodles and cook till al dente.

In the broth add two beaten eggs with a pinch of salt, pepper and a tablespoon of cheese and stir with a fork for two minutes so as to coagulate the eggs evenly.

Pour the soup into a bowl and serve hot with remaining cheese.

• 1 leg of lamb 1 to 2 kg
• 1 kg potatoes
• 350 g sweet onions
• 200 g shallots
• 2 cups of beef stock
• 2 stems of fresh rosemary
• 1/2 cup of white wine
• salt and pepper

Peel the potatoes and onions, slice them, distribute them at the bottom of a nonstick baking pan, salt lightly and add a little pepper.

Peel the shallots and small bit of rosemary. Make small cuts on the surface of the leg with a knife and put inside chopped shallots and rosemary do this many times over.

Add half the broth to the potatoes, lay on top the leg of lamb, wet it with the white wine, salt and cook in a preheated oven at 230 degrees (450°F) for 25 minutes.

Reduce temperature to 180 degrees (350°F) and continue cooking for 60 minutes.
Check the potatoes during cooking and occasionally wet with a little hot broth.

When cooked, let the lamb rest 15 minutes before slicing and serve with potatoes.

• 500 g squid
• 500 g cuttlefish
• 500 g fresh ripe tomatoes,peeled and chopped
• 3 anchovies in oil cut in small pieces
• 3 cloves of chopped garlic
• 1/2 glass of white wine
• parsley
• pepper
• extra virgin olive oil
• salt

Clean the cuttlefish and squid and cut into small pieces.

Apart fry the garlic with the chopped parsley and a little pepper. Put in the pan the squid and cuttlefish, let brown for a few minutes and blend with the white wine.

Add the peeled and chopped tomatoes, anchovies, season with salt, diluted a little with water and cook in covered saucepan for about half an hour.

• 800 g of zucchini
• 2 leeks
• 1 liter of broth stock
• 2 cups milk
• 1 egg yolk
• parsley
• Parmesan cheese
• salt and pepper

Clean the zucchini, cut into cubes put in a saucepan with the leeks thinly sliced, a glass of water and a little salt.

Cover and let cook for 25 minutes over low heat, then pass it to blender, stir in the the broth stock, bring to a boil, then add the beaten egg yolk with milk and Parmesan.

Season with salt and pepper, sprinkle with finely chopped parsley and serve.

Makes 4 servings:

• 350 g dried chickpeas beans
• 200 grams of short pasta tubes
• 8 slices of bacon
• 1 potato
• 2 cloves of garlic
• 1 onion
• 1 sprig of rosemary
• 1 sprig basil
• 1 pinch of baking soda
• extra virgin olive oil
• salt and pepper

Soak the chickpeas for 12 hours in cold water with a pinch of baking soda.

Cook them until they become tender in the same soaking water with a peeled clove of garlic, chopped rosemary and potato cut into small pieces.

Remove the potatoes and half the chickpeas. Pass them to the blender and pour back into pot.

Peel the onion and chop the remaining garlic brown them in a pan with the bacon cut into small pieces, basil leaves and 2 tablespoons of oil.

Combine the soup with the fried onion and bacon. Bring to a boil, add pasta and cook, stirring it often.

Serve the soup with a little olive oil and freshly ground pepper.