• 300 -450 grams canned tuna
• 1 egg
• 1 cup of chopped parsley .
• 5 potatoes boiled and peeled
• salt & pepper to taste
• Breadcrumbs as needed
• anchovies

In a bowl, mash 2 boiled potatoes and add 1 egg, drain well the tuna from the oil and add it to the mashed potatoes, add a pinch of salt and parsley.

After mixing well with your hands all the ingredients, with your hands make the balls and in each one of them insert in the middle a piece anchovy, then roll them in the bread crumbs.

Place the tuna-potatoes balls in baking dish with the remaining potatoes cut in chunks, season with olive oil and a bit of salt.

Bake at 170 degrees. (350°F) The tuna-potatoes balls will be ready once they reach a golden color.

Makes 4 servings:

• 800 g cod fillets
• 500 g of tomato pulp
• 2 clove of garlic
• 2 tablespoon capers
• 15 pitted green olives
• 2 pinches of oregano
• 3 tablespoons olive oil
• extra virgin olive oil
• salt & pepper to taste
• 1/4 cup of white wine
• 1/2 cup chopped parsley

Put a pot on the fire with olive oil and crushed garlic.

When the garlic is browned, add the tomato pulp, salt and pepper.

Add the wine and bring the sauce to boil, add the cod fillets and cook for 6-7 minutes, make sure turning them once.

Add some more salt and pepper (if needed), add the olives and capers.

Sprinkle with oregano and continue cooking for another 4-5 minutes.

Serve with a sprinkle of chopped parsley on top .

Makes 6 servings:

• 6 medium sized squids
• extra virgin olive oil
• 4 cloves garlic
• 300 grams of tomatoes
• 1 egg
• 200 grams of bread crumbs
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 1/2 cup white wine

Thoroughly clean the squid, taking care not puncture them.

Peel the tomatoes and remove seeds and grind coarsely.

Sauté the tentacles of squid in olive oil and 4 cloves of crushed garlic. Add tomatoes, wine and salt.

Prepare the filling for the squid by mixing the breadcrumbs, egg, a tablespoon of chopped parsley, garlic, salt and pepper to taste.

Fill the squid and close them at the end with a toothpick.

Place them in the baking pan with the sauce already made, taking care that the sauce covers them completely.

Bake for about 25 minutes.

Serve hot with a little sauce.

Makes 6 servings:

• 6 slices of tender beef 1/2 cm thick
• 1 medium onion sliced finely
• 1 tbsp of salted capers
• 1 bottle of tomato sauce
• 1 cup of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• 1 pinch of dry oregano

Coat the slices of beef with a little olive oil and place in a slightly oiled baking tray.

Season with salt and pepper, sprinkle with the finely chopped onion, the capers, oregano, and cover with the tomato sauce and the white wine.

Put in a pre-heated oven for about 20 to 25 minutes and the meat is thoroughly cooked.

• 1 Kg broccoli cut into small florets
• 150g Parmesan or Caciocavallo Ragusa cheese in small cubes
• 3 glasses of red wine or rose’ wine
• 1 small onion, finely chopped
• Salt and pepper to taste
• 3/4 cup Extra virgin olive oil
• 12 green olives
• 2 cloves of crushed garlic

Start with a good 1/2 cup of olive oil inside a high pot.

Put in the chopped onion, garlic, 6 olives cut in half and a layer of broccoli.

Season and add some chunks of cheese, some more onion and repeat the process two or three times until all the broccoli have been used.

Then add the wine, another splash of olive oil and the left over cheese and cut olives.

Cover pot and cook on a very low heat until the broccoli is cooked.

Serve hot.

• 1 fennel, sliced thin lengthwise
• 1 head of lettuce
• 1 pink grapefruit
• 8 green or black olives to taste

Wash the lettuce, peel the grapefruit and cut into thin slices and then into wedges.

In a ceramic bowl, arrange first for the lettuce leaves, fennel, grapefruit and olives.

Prepare a light vinaigrette or other dressing to taste and mix well.

• 500 g of clams scrubbed and washed
• large glass of white wine
• 1/2 cup extra-virgin olive oil
• 4 cloves garlic, sliced
• 2 cups canned tomatoes, drained and coarsely chopped
• Sea salt and black pepper
• 750 gr of spaghetti
• 1 bunch Italian parsley, leaves finely chopped to yield 1/4 cup

Bring 8 quarts of water to a boil and add 2 tablespoons sea salt.

In a large saute pan, heat the olive oil over medium to high heat, then add the garlic cook 3 minutes, add the tomatoes, cook until the tomatoes are nice and soft, about 10 min.

Add the clams and white wine season with salt & pepper. Cook slowly stirring occasionally , until all the clams have opened, about 10 minutes. Throw away any that have not opened as they may be dead.

Once the pasta water has boiled , cook the pasta until tender yet al dente, about 7-8 minutes. Drain it and add it to the pan with the clam sauce.

Cook and stir over high heat for about 2 minutes, season and add the parsley.

Serve hot.

Serve with a chilled bottle of white wine.

Makes 5 servings:

• 500gr spaghetti
• 300 g fresh tuna steak
• 4 cloves of garlic chopped
• 10 cherry tomatoes
• extra virgin olive oil
• 1/2 cup of finely chopped fresh mint
• 1 glass of white wine
• a dash of vinegar
• 1 teaspoon of sugar
• 10 leafs of fresh basil

Cut the tuna steak into cubes and season with salt to taste, cut the cherry tomatoes in halves.

Put olive oil in a frying pan and gently fry the tuna cubes with the tomatoes.

After 3 minutes add the wine,the vinegar and cook till the alcohol has evaporated.

Add the mint along with the sugar.

Leave to cook for another few more minutes with a lid on it.

Add the hot sauce to the spaghetti, garnish with the basil, and serve with chilled Grillo white wine.

• 500 gr of spaghetti
• 150 gr bread crumbs toasted
• a bottle of tomato sauce
• 50 gr of raisins
• 175 gr anchovy fillets chopped
• 3-4 cloves of garlic
• 1/2 cup of finely chopped parsley
• a handful of pine nuts
• chili pepper to taste (optional)
• extra virgin olive oil
• salt and pepper to taste

Gently fry in olive oil the finely chopped garlic for a few minutes.

Cut the anchovy fillets and add them to the fried garlic. Add the pine nuts, the raisins, some crushed chili (optional), some finely chopped parsley, and the tomato sauce.

Mix it all together, season, cover and cook slowly on a very low flame.

Once the spaghetti is ready and cooked al dente, mix with the sauce and sprinkle the toasted breadcrumbs on top.

• 400 gr of Tagliatelle Pasta
• 6 artichokes
• 250 gr of ground beef already cooked
• 4 tbsp of extra virgin olive oil
• 1 cup of water
• 1/2 cup of chopped parsley
• 1/2 cup of grated Parmesan cheese
• salt & pepper to taste

Wash and clean the artichokes, leaving only the central part , the most tender, cut into small pieces and cook in a pan with the olive oil, a bit of water, salt pepper and parsley.

Halfway through cooking the artichokes add the ground meat and continue to cook everything stirring occasionally.

Cook pasta al dente, when it is ready add to the artichokes for a few minutes add the grated cheese and mix well..