Paccheri di Gragnano with anchovies, cherry tomatoes, rocket pesto and extra virgin olive oil
  • 300 gr of Paccheri
  • Anchovy fillets
  • Cherry tomatoes
  • Extra virgin olive oil
  • 1 clove of garlic
  • Rocket salad
  • 1 Lemon bio

METHOD Prepare the pesto with a mixer or an immersion blender. Put the Rucola in the bowl, the oil, 1/2 clove of garlic and a little lemon juice and blend. In a pan, fry the garlic with the oil, add a few anchovy fillets and then the tomatoes and cook for a few minutes. Cook the paccheri al dente. Sauté in a pan and serve with the addition of rocket pesto, grated lemon rind and anchovy fillets.

Linguine with potatoes, speck, onions and turmeric on a bed of Cream of peas with the addition of raw Pepper flavored extra virgin olive oil
  • 160gr of linguine
  • 4 slices of Speck
  • 1/4 of onion
  • Extra virgin olive oil
  • 1 potato
  • Turmeric q.b. peas
  • Chili Pepper flavored extra virgin olive oil
  • Green peas q.b.

METHOD Pour the oil in a pan and brown the speck cut into small pieces and set aside. Add the chopped onion, and after a few seconds add the grated potato. Add a little water and salt. When it becomes creamy, add the turmeric. Separately, cook the peas with a drizzle of extra virgin olive oil and onion. Drain the peas and passatelli in the mixer. Pour the pea cream in the center of the dish and level. Sauté the linguine in the pan and mix well. With the help of a cooking tongs, place the linguine over the pea cream. Complete with a dash of chilli flavored extra virgin olive oil and decorate with crispy speck.