RECIPE FUSILLI WITH PISTACHIO AND CILIEGINO Ingredients Fusilli 320 g Cherry tomatoes 500 g Leeks 80 g Extra virgin olive oil 20 g Salt to taste Black pepper to taste To prepare the fusilli with pistachio’s pesto and cherry tomato started by pesto: take the peeled pistachios and boil them in boiling water for 5 minutes, drain them and proceed to remove the dark skin. Put the pistachios in the mixer adding the oil. Also in the mixer add the grated Parmesan cheese, the rind of half a lemon, half a clove of garlic, the water at room temperature, the salt and pepper and the basil leaves. Blend until a homogeneous cream is obtained. Now transfer the pistachios pesto into a bowl, and put it aside. In the meantime boil the water for the fusilli and salt to the boil. Then pass to the leek: Remove the part of the roots. To prevent the leek from burning, add a little hot water in the pan, taking it directly from the fusilli pot and let it stew. Wash the cherry tomatoes under running water and cut them into 4. Then add them to the leeks. Adjust the pepper and salt and then cover the pan with the lid. Allow to cook over moderate heat for 10 minutes. In this way the tomatoes will wilt, creating a sauce. Salt the water of the pasta and bring to the boil: pour the fusilli and let them cook according to the cooking time shown on the packaging. In the meantime the sauce will be ready: extinguish the fire and add the pesto of pistachios, stir and pour with a ladle of cooking water of the pasta, to mix well the whole. Drain the fusilli and stir in the pan.

Spaghetti with Syracusan sauce Ingredients for 4 people: -350 g of spaghetti -1 yellow pepper -300 g of ripe tomatoes -1 eggplant -8 black olives -10 salted capers -3 tablespoons of extra virgin olive oil -1 clove of garlic -2 salted anchovies -5 basil leaves -50 g of caciocavallo cheese -salt

How to prepare the spaghetti with Syracusan sauce Cut the pepper and tomatoes into small strips and the eggplant into small cubes. Deseed the olives and chop the capers. Put in a pan 3 tablespoons of oil, the whole clove of garlic, the anchovies desalted, boned and cut into pieces, the eggplant and the tomato. After a few minutes, when the ingredients are well mixed together, add the olives, the chopped basil leaves, the strips of pepper, the capers and a pinch of salt. Stir and cook on low heat covered the pan for 10 minutes. Cook the spaghetti in plenty of boiling salted water for a few minutes, drain and season with the prepared sauce, sprinkling with plenty of grated caciocavallo

Spaghetti with anchioves & breadcrumbs INGREDIENTS 400g spaghetti 15 cl olive oil 100g salted anchovies 2 cloves of garlic a bunch of parsley 100g breadcrumbs Salt and pepper (as needed) PREPARATION Desalt the anchovies, remove the fish bone and break them in pieces. Toast the breadcrumbs with a little olive oil. Fry the garlic in olive oil with chopped parsley, remove and dissolve the anchovies in the sauce, until you get a homogeneous mixture. Soften it with a scoop of the pasta cooking liquid; sprinkle with pepper and turn off the heat. Boil the spaghetti in boiling salted water and drain them al dente; season with the prepared sauce and sprinkle with breadcrumbs

Strawberry Tiramisù INGREDIENTS 500g strawberries, sliced 500g mascarpone cheese 4 tablespoons Cointreau or other orange liqueur 200g chilled whipping cream 100g sugar Some 50 crisp ladyfingers (Savoiardi)  PREPARATION Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; mix just to blend. Using electric mixer, beat cream, sugar, and remaining 2 tablespoons Cointreau in another large bowl. Add mascarpone mixture and mix again. Wash and slice half of strawberries. Prepare a mixture with electric mixer. Arrange enough ladyfingers wet with half strawberry sauce to cover bottom of a dish. Spread half mascarpone mixture over the ladyfingers. Same preparation for another layer of sauce, ladyfingers and mascarpone. Arrange remaining sliced strawberries over mascarpone mixture. Chill at least 8 hours or overnight.