Orrechitte with spicy broccoli sauce

Ingredient:
   2 lb (1kg) broccoli, divided into florets
   2 cloves garlic, finely chopped
   1 fresh red chile pepper, chopped
   2/3 cup (150ml) extra-virgin olive oil
   ½ cup (125 g) lard or butter, cut up
   10-12 small tomatoes, finely sliced
   1 lb (500g) fresh storebought Orecchiette
   6 tablespoon freshly grated parmesan
   4 tablespoon freshly grated pecorino

Procedure:   
  Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.

Rustic tagliatelle

Ingredient:

    ¼ cup (60ml) extra-virgin olive oil

    1 large red onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    14 oz (400g) stew beef, cut into large chunks

    ½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped

    1 tablespoon finely chopped fresh parsley

    1 tablespoon all-purpose/plain flour

    ½ cup (125ml) dry white wine

   14 oz (400g) tomatoes, peeled, and coarsely chopped

    Salt and freshly ground black pepper

     Water (optional)

   

Pasta dough

    2 2/3 cups (400g) all-purpose (plain) flour

    2 eggs

    2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)

    Boiled, squeezed dry, and finely chopped

    1 tablespoon crumbled Italian sausage meat

     1 tablespoon freshly grated parmesan

     ¼ cup (60ml) dry white wine + more as needed

Procedure:

    Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes.  Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated.   Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use  a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.

Orrechitte with spicy broccoli sauce

Ingredient:
   2 lb (1kg) broccoli, divided into florets
   2 cloves garlic, finely chopped
   1 fresh red chile pepper, chopped
   2/3 cup (150ml) extra-virgin olive oil
   ½ cup (125 g) lard or butter, cut up
   10-12 small tomatoes, finely sliced
   1 lb (500g) fresh storebought Orecchiette
   6 tablespoon freshly grated parmesan
   4 tablespoon freshly grated pecorino

Procedure:   
  Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.

Fresh pasta With mussels

Ingredient:
 2 lb (1kg) mussels in shell

Pasta dough
 1 1/3 cups (200g) all-purpose (plain) flour
 ¼ teaspoon extra-virgin olive oil
 Lukewarm water

Sauce
 2 larges eggs
 2 tablespoon freshly grated Pecoroni cheese
 2 tablespoon finely chopped parsley
 1 clove garlic, finely chopped + 1 clove, lightly crushed but whole
 Freshly ground white pepper
 ¼ cup (30g) fine dry bread crumbs + more as needed
 1 lb (500g) peeled plum tomatoes, pressed through a fine mesh strainer (passata)
 2 tablespoon extra-virgin olive oil
 Salt

Procedure:
 Soak the mussels in a large bowl of warm salted water for 1 hour. Pull or scrub off the beards. Insert a thin knife and twist the knife Until the mussels open up.

Pasta dough: Sift the flour and salt onto a Surface and make a well in the center. Mix in the oil and enough water to make a fairly stiff dough. Knead until smooth and elastic, 15-20 minutes. Shape the dough into a ball, wrap in plastic wrap (cling film), and let rest For 30 minute. Roll the dough out very thinly on a lightly floured surface.  Cut into 1/3 * 8-inch (* 20-cm) strips.

Sauce: Beat the eggs, pecorino parsley, Chopped garlic, and pepper in a large bowl until well blended. Mix in enough Bread crumbs to make a dough-like consistency. Fill each half of the Opened mussels with the filling .  Saute  the whole clove of garlic in the oil In a large frying pan over low heat until pale gold, about 5 minutes .