Chocolate Cake by chef Enrico Mazzaroni

7 March 2018 Ricette
[wpurp-searchable-recipe]Chocolate Cake by chef Enrico Mazzaroni - Three creamy chocolate layers and a biscuit base, this is the identikit (very dangerous for gourmands) of the Chocolate Cake by chef Enrico Mazzaroni of restaurant Il Tiglio in Montemonaco. The best pairing for chocolate is the one with Passerina Passito wine which, with its mellow taste softened... Leggi di più

Funghetti di Offida

[wpurp-searchable-recipe]Funghetti di Offida - - Flour, Sugar, Anise seeds, Water, , Work the flour, sugar and a pinch of anise seeds with a little water, until a fairly thick dough is obtained. Shape some balls of about 2 cm in diameter and let them dry naturally in the air.; Arrange the balls next to each... Leggi di più

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[wpurp-searchable-recipe]Frittura di paranza - - Fish for “Paranza” ((a mixture of small fish such as mullet, shrimp, anchovies, small cuttlefish, squid and sole)), Flour, Extra virgin olive oil (for frying), Lemon, Pepper, Salt, , Clean and wash the fish, flour it and fry in hot extra virgin olive oil. Add salt and pepper and serve... Leggi di più

Maccheroncini di Campofilone with chicken liver ragout

[wpurp-searchable-recipe]Maccheroncini di Campofilone with chicken liver ragout - - Celery, Carrot, Onion, Chicken giblets, White wine, Extra Virgin Olive Oil, Peeled tomatoes, Salt, Pepper, Parmesan Cheese, , Brown the chopped onion in a little oil, then add the chopped celery and carrot. Season with salt and pepper. Add the chicken giblets, brown them and blend... Leggi di più