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Spaghetti with lumpfish roe and salmon

Ingredients (for 2 people)

200 gr. Spaghetti

1 box of eggs lumpfish

1 package of smoked salmon 1 onion

Slice the onion finely and blanch it in a pan without adding oil. Meanwhile, cut the smoked salmon into strips.

When the onion begins to brown, add the salmon, stirring often blanch one minute and then add a drizzle of olive oil and a dash of water.

Cook covered for 5 minutes, add a pinch of red pepper and continue cooking for another 5 minutes.

Separately, cook the pasta, drain and add the salmon and onion sauce. Serve on plates and mix 1-2 teaspoons of lumpfish eggs.

Thanks to: Mom Carla.

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Donuts Marche

Ingredients (for 6-8 people):

350 gr. flour

150 gr. sugar

100 gr. butter

30 gr. pine nuts 3 eggs

half tablespoon baking powder

1 lemon

cinnamon powdered milk

Melt the butter in a double boiler. Meanwhile peel in a bowl 2 eggs and 1 egg white (reserving the second egg). Combine sugar, lemon zest and half a teaspoon of cinnamon.

Combine melted butter, mixing with electric beaters for 5 minutes.

Sift flour with baking powder, place a mound on a platter or in a large bowl. Pour the mixture in the center just prepared. Begin to knead, adding the warm milk needed to obtain a soft dough but not sticky.

Wrap the dough with plastic wrap and let rest in refrigerator for half an hour.

Divide the dough into small pieces, work to obtain the cylinders, then joining the ends. You should try to get donuts for about 5 cm in diameter (if they are smaller, expanding the central hole is closed, as has happened with mine).

Prepare a saucepan of boiling water with the help of Ramin (preferably plastic instead of metal), immerse in a bun at a time, leaving it covered by water for about 10 seconds.

Scocciolare each bun and place on a baking tray covered with baking paper.

In a bowl beat the remaining egg yolk with a little 'milk and use the compost to brush the pretzels. Garnish with pine nuts for 3-4 ring, pressing the dough.

Bake at 160 degrees for 30 minutes.

Thanks to: a journal of food that I do not remember the title ...

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brown Tortelloni stuffed with potatoes, sausage and stracchino

Ingredients (serves 6):

For the filling:

half-pack of soft cheese (Or growth)

200 gr. mortadella, diced parsley

500 gr. Potato

For the pastry: 6 eggs

600 gr.

flour 6 teaspoons unsweetened cocoa powder

For the filling: Boil the potatoes, peel and mash with potato masher. Meanwhile, finely chop the parsley and diced mortadella. Add sausage, parsley and soft cheese to potatoes, mix well and adjust salt. Allow the stuffing in the refrigerator for at least a couple of hours.

For the dough: Divide the ingredients into 2-3 parts and work each one individually. For each part, in a large bowl mix the flour and cocoa powder. Make the fountain on the board, and from here follow the classic recipe for the pastry.

Serve with butter and sage and a sprinkle of Parmesan cheese.

For the filling are indebted to the recipe of the tortelloni potato festival of Sant'Agata Bolognese. The pastry recipe is in the book "Recipes La Vecchia Scuola Bolognese" Alessandra Spisni.

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Passatelli

Ingredients (serves 4):

3 eggs 120 gr. grated Parmesan cheese

120 gr. breadcrumbs

1 tablespoon of flour "00"

teaspoon nutmeg

(broth)

In a large container with a fork, beat eggs, walnut and nutmeg to taste with salt and pepper. Add the Parmesan and bread crumbs.

Mix everything together with your hands, and finally add the flour. The final dough should be soft but not sticky, then If necessary add a little 'flour.

Cover with plastic wrap and let stand in refrigerator a couple of hours. Meanwhile, prepare the broth (preferably homemade, or nut meat).

Pull the dough from fridge, divide it into small part can and pass it with a potato masher, resulting in many small cylinders of about 3-4 cm in length. When the broth comes to a boil, throw in passatelli broth, and cook 2-3 minutes. Serve as soon as passatelli come to the surface.

Thanks to: Mom Carla.