As starter ARTICHOKE SALAD in a PARMIGIANO BASKET
For 4p clean 8 smaller artichokes (they have no hair) and put the softer central part in water with juice of 1 lemon. Store the artichokes in the fridge (this can easily be done the day before). Remove the artichokes out of the water and dry them. Chop thinly and mix with the juice of 1 lemon, 2 chopped garlic cloves, 2 table spoons of chopped fresh parsley, pepper and salt. Store in the fridge. To create a basket-like recipient of the melted parmigiano is practicable but next time I will serve the artichokes on a flat layer of parmigiano. Melt grated parmigiano (30-40 grams pp) in a heated non-stick pan. Spread the melted cheese quickly in a small bowl (covered with plastic foil) to create the shape of a basket. Cool down and remove the cheese basket. (PS next time, baking paper on a oven tray, 4 circles of parmigiano –size approx 15-18 cm, in the oven until melted and easy on a plate when they are firm). Spread the marinated artichokes on the parmigiano and finish with some flakes of good quality pecorino cheese.
ITALIAN SAUSAGES (so cute and so tasty!) WITH
Soak 50 grams of dried chickpeas, 50 grams of dried beans in a large amount of water for at least 12h. Drain and cook in fresh salted water until al dente. Fry 2 chopped garlic cloves and 1 table spoon of pancetta in some olive oil. Add 1 chopped tomato and 2 bay leaves. Add the chickpeas, the beans and 100 grams of chopped precooked chestnuts. Cook for approx 15-20 mins on a low fire and add some water if too dry. Season with pepper and salt.
Clean and chop 1 kilo of carrots. Put on baking paper and mix with 1 table spoon of honey, 3 chopped garlic cloves, pepper, salt, thyme and a drizzle of olive oil. Bake 30-40 mins at 200° and stir halfway.
Clean and chop 1 kilo of potatoes in thick fries. Boil them in salted water for 5 mins. Drain and dry carefully. Put on baking paper and mix with 3 chopped garlic cloves, ½ teaspoon of smoked paprika powder, 1 teaspoon of paprika powder, 1 table spoon of bread crumb, salt, pepper and 4 table spoons of sunflower oil. Bake in the oven at 200° on baking paper for 30-40 mins.
Count 2 sausages pp, half them and put some fennel seeds in the meat. Grill at both sides until the are well cooked.
Serve everything together and don’t mind if your guests ask for some ketchup and mustard ;-).
I am pretty sure everybody has enough, but a slice of pineaple heated in the oven with some honey is a nice end, accompagnied by a nice cup of fresh mint tea.