Cavolo nero is real local and the base of the well known ribollita. Cook 200 grams of chopped cavolo nero(remove the real hard parts) for 10 mins in salted water. Drain carefully and cool down. Put the cavolo nero in the blender with 200 grams of ricotta, 50 grams of grated pecorino or parmigiano, 1 … More Gnocchi nudi o ravioli nudi?
FENNEL CARPACCIO Slice 2 small fennels with the mandoline. Spread the fennel on 4 plates. Mix the juice of 1-2 oranges with 4 table spoons of olive oil, pepper and salt. Spread the dressing on the fennel. Finish with 4 table spoons of grinded roasted pine nuts and the zeste of the oranges (wash them … More Dinner for friends after a whole day of sight seeing