You can taste our chef's recipes at the RISTORANTE LA GROTTA AZZURRA

Lasagna al ragù

25 minutes + 2 hours to cool down
Difficulty: medium
Ingredients for 4 persons
100 g Italian "00" flour
1 carrot
1 onion
1 celery stalk
400 g of minced beef
1 glass red wine
500 ml tomato puree
1 l of milk
100 gr of butter

Preparation of the ragu.
Peel the vegetables and chop finely.
In a very large pot, preferably earthenware, heat the olive oil and add the chopped vegetables and flavorings.As it all starts to fry add meat, FRY and pour in the red wine.Let it simmer for a few minutes, then add the tomato sauce and bring to a boil.When the sauce starts to boil, reduce the heat, cover with a lid and cook for the next five hours, adding the salt a little at a time.

For the bechamel sauce
Put in a saucepan, melt butter and add flour.Stir continuously for a few minutes to prevent the mixture from sticking until it browns.At this point, remove the saucepan from the stove and add the warm milk, stirring with a wooden spoon.Put the saucepan on low heat until it begins to boil, add salt to taste and grate a little nutmeg.Cover with a lid and cook with low heat while stirring the sauce, for 15 minutes or until it thickens.
Grease a rectangular baking dish, add one or two spoonfuls of sauce, distributing it evenly over the bottom, then lay the first layer of blanched pastry.Next, add a layer of white sauce, a sprinkling of Parmesan cheese.Bake at 180° for 30 minutes.

Troccoli with clams and shrimps

10 minutes
Difficulty: medium
Ingredients for 4 persons
Troccoli 400gr
Large clams 1 kg
Shrimps 300 gr
1 small parsley bush
Chili pepper
2 garlic cloves
Extra virgin olive oil

Add the clams to the saucepan, without cooking it excessively long.
Peel it, filter the cooking broth and set it aside.
Heat the olive oil and saute with two cloves of chopped garlic, add the clams and the cooking broth, as well as the shrimps and cook it at high temperature for a few minutes.
Boil the troccoli in plenty of salted water, drain it, and finally put it in the frying pan with the clams and shrimps.
Season with pepper and chopped parsley.

Orecchiette with turnips, cherry tomatoes and chilli pepper

30 minutes Difficulty medium
Ingredients for 4 persons
300 gr of orecchiette
400 gr of turnip greens
300 g tomatoes
3 slices of stale bread
7 tablespoons extra virgin olive oil
2 garlic cloves
20 g of pine nuts
1 spring of parsley
Chilli pepper

Peel, cut the turnip tops into small pieces and boil them in plenty of salted water for 10 minutes.
Drain and set aside, keeping the cooking water.
Wash and halve the tomatoes, add a little olive oil, salt and pepper and bake for 13 minutes at 180°.
Mix the breadcrumbs with a clove of garlic and parsley, add the pine nuts and put all of it in a pan with two tablespoons of extra virgin olive oil.
In another pan heat 5 tablespoons of oil, add the turnip greens, garlic, chili pepper and cook over low heat for 5 minutes.
Boil turnip greens, remove the garlic, pepper and add the tomatoes.
Boil the orecchiette in the water used to cook the turnip greens, drain it and put it in a pan with the turnip greens and tomatoes, adding, if necessary, a scoop of the cooking water.
Add the prepared bread crumbs and serve.

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