The Spignolo has served

SALAD OF SPIGNOLI CRUDI

Cold appetizer, contour for whatever dish

INGREDIENTS FOR 4 PEOPLE: 200 grs. of SPIGNOLI Olio of olive q.b., some olives black Juice of lemon, salt, pepper, parsley and garlic
PREPARATION: Washes and you dry well the SPIGNOLIs, therefore cut you them to thin fettine, seasoning them with oil of olive, juice of lemon to like, you regulate of salt and pepper and spicy with parsley and garlic (if appreciated); Studded with some black and thin olives fettine of lemon.

IT CREMATES TO THE SPIGNOLIS

Proper as contour of meat, polpettone and chicken. Savory also on the warm croutons for appetizer.

INGREDIENTS: 50 gs of butter and 3 spoons of oil extra virgin of olive A half onion, a clove of garlic a whipped cream from kitchen 200 grs of SPIGNOLI, cut to small dice 2 spoons of parmesan cheese grattuggiato
PREPARATION: You put in a frying pan the butter, the oil, the onion elegantly minced, and the whole garlic, if appreciated. You make to brown little by little, you directly add the SPIGNOLIs in pot with a veil of water, you add half die and some pepper. You mix every now and then and you cook for about 7 8 minutes to slow fire. You remove the clove of garlic. You add the whipped cream from kitchen and the parmesan cheese still mixing for two or three minutes. To pour halves the content in a blender, then reunited with the composed remainder in the frying pan and mixing. To salt to the necessity q.b.

NOODLES TO THE SPIGNOLIS

INGREDIENTS FOR 4 PEOPLE: 450 grs of pasta Noodles 100 grs of sausage 250 grs of SPIGNOLI 3 spoons of oil extra virgin of olive A clove of garlic, two pinches of fresh nepetella A walnut of butter, 2 spoons of cheese nuisance Salt and pepper q.b.
PREPARATION: With the sausage fairies of the small little balls, of the dimensions of an olive. You heat in the meantime the water for the cooking of the pasta. You heat the oil in a frying pan antiaderente, adding the garlic and the sausage. Salty with moderation and peppery (the sausage and already by itself tasty). Washes, dry well and cut to slices the SPIGNOLIs Coprite and you allow to cook for 10 minutes mixing every now and then. Meanwhile, when pasta is ready, add her/it to the SPIGNOLIs with some water of cooking and fairies to jump the everything in frying pan. To mix with the butter and the nuisance, covers for one minute and you serves well warm.

CRESPELLE WITH SPIGNOLI

According to flat or very original contour.

INGREDIENTS FOR 4 PEOPLE: For the crespelles: gr. 150 of white flour, 1/4 of lt. of milk, 3 whole eggs, salt. For the farcitura: 300 grs of fresh SPIGNOLI, 1/2 glass of dry white wine, nutmeg 100 grs. of ricotta 30 grs. cheese nuisance., 1/2 lts. of milk, 30 grs. of white flour, 100 grs. of whipped cream from kitchen, 30 grs of minced onion, salt q.b.
PREPARATION: For the crespelles: you put the eggs in a container, and with the whip beat well her, you add the sieved white flour, the cold milk and the salt getting a liquid and well amalgamate mixture. You take an anti-adherent saucepan, you make to loosen little butter, you pour the mixture, actually to get a kind of "omelet" very thin. For the stuffing: washes, dry well and cut the SPIGNOLIs. You mince the onion and do you her imbiondire with little oil of olive, you add the SPIGNOLIs, wet with white wine, you amalgamate the ricotta, flavored with a dusting of nutmeg and with the cheese nuisance. You put the stuffing to the center of the crespella and close her/it to saccottino. You make the sauce bechamel, also adding the whipped cream from kitchen, getting so a velvety sauce. You put back the crespelles in an oven heat-resistant pan, you sprinkle with the sauce bechamel, little cheese nuisance and fused butter. You make gratinare in oven. You serve well warm.

CAKE OF MUSHROOMS IS HAM

And' a second savory dish a great deal.

INGREDIENTS FOR 4 PEOPLE: 300 grs. of SPIGNOLI rather tall 6 slices of cooked ham 150 gr.dis butter, 2 glasses of milk 100 grs. of parmesan cheese, 200 grs. of flour nutmeg and pepper to like, salt q.b.
PREPARATION: Flavored the SPIGNOLIs, washed and cut thin, in a pò of butter and to slow fire for few minutes Prepared the bechamel and when you/he/she will be cooled you add the parmesan cheese grattuggiato, the SPIGNOLIs and a pinch of nutmeg. To prepare a pasta brisé with the staying flour, do you of it a ball and allow to rest her/it a hour wound in a napkin. You butter therefore a rather great die and you put on the fund a layer of pasta, place then you the ham a layer of bechamel with the mushrooms, the other slices of ham and another layer of pasta pressing her around the edges. You cook in warm oven for 20 minutes.

Corporate body Park Regional Stone Simone and Simoncello - Carpegna tel. 0722.770073 faxes 0722.770064 - www.parcosimone.it

Sam Sabatini 329.6236574 journalist - office stamps