Italian menu – autumn as yet no photos!

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I came across this in my files and thought you may enjoy some of the recipes
The lasagne is already in my blog…
the dessert the chocolate tart was a real favourite , good for Christmas

Zucchine ripiene con pinzimonio ai funghi

Stuffed courgettes with a mushroom vinaigrette




  • 3 courgettes (medium)
  • 6 dried tomatoes
  • 200 g breadcrumbs
  • fruit pulp from the courgettes
  • 100 g almonds
  • 1 tin of chopped tomato
  • 2 tbsp oil



  • Cut the courgettes into pieces of 5 cms, remove the fruit pulp (with the aid of a “pomme parisienne”) leaving a cup in the courgette.
  • Chop the fruit pulp in the food processor and add the tomatoes, the breadcrumbs and the almonds. Mash till it’s creamy.
  • Fill the courgettes with this mixture. Pour the chopped tomatoes in an ovenproof dish and place the courgettes on top. Sprinkle with oil and cover with aluminium foil. Bake in a pre-heated oven at 200oC for 20 minutes or until the courgettes feel done. Remove the paper for the last 5 minutes. Remove the courgettes from the oven dish, mix some olive oil through the cooking juice and flavour it with salt and pepper; spoon over the filled courgettes.


Vinaigrette with morels


  • 1 shallot
  • 6 morels, well washed and soaked in a little of water
  • 100 g “trompet d’amour” chopped
  • 100 g fresh mushrooms, thinly sliced
  • 6 tablespoons of olive oil, extra vergine
  • 2 tablespoons of white wine vinegar
  • salt and pepper
  • some chives
  • 4 tablespoons of olive oil
  • 4 tomatoes, cut in very small pieces



  • Chop the shallot finely and fry in 2 tbsp of the olive oil until soft. Add the the morels and the mushrooms and fry for a few more minutes.
  • Add the wine vinegar, and cook for a few minutes. Add the chopped chives, salt and pepper to taste and enough oil to give a beautiful vinaigrette.


Egg pancakes with wild spinach, Parmesan cheese, Mozzarella and pine tree seeds with raisins

Pancakes ingredients

  • 5 eggs
  • 5 tablespoons flour
  • a pinch of saffron, soaked in 25 cc hot water
  • salt and pepper



  • 500 g cooked wild spinach
  • 3 balls Mozarella, chopped
  • 100 g Parmesan cheese, grated
  • 100 g pine nuts
  • Nutmeg, salt and black pepper
  • 25 g butter for frying



  • 1 dl cream



  • Beat the eggs with a fork in a bowl. Add little by little the flour, the soaked saffron and seasonings.
  • Melt the butter in a pancake pan and fry thin pancakes. Let them cool down.
  • Mix all the ingredients for the stuffing.
  • Distribute the stuffing over the pancakes, roll them and put them in a greased dish
  • Pour the cream on top and sprinkle with the remaining cheese.
  • Put the dish in the oven (180oC) for 20 minutes. After ten minutes cover up with aluminum foil.


Sardines filled with pine nuts

  • 3 tomatoes, in slices
  • ½ kg fresh sardines
  • 90 grams raisins
  • 90 grams of pine nuts
  • 3 tablespoons dry bread crumbs
  • 2 cloves of garlic, chopped
  • freshly ground pepper
  • 2 tablespoons olive oil, extra virgin



  • Clean the sardines, remove the heads, tails and bones, wash and pat and filet them dry.
  • Soak the raisins in hand-warm water till they are soft, remove the water and pat them dry.
  • Mix the raisins with the pine tree seeds, bread crumbs, garlic, pepper and olive oil
  • Place the sliced tomatoes on a baking sheet, wrap a sardine around each slicee of tomato and spoon in the filling.
  • Place in a hot oven for 10 minutes.

Torte Carciofi with lasagne


  • 500 g fresh lasagna pasta
  • 6 artichokes (preferably fresh)
  • 8 tablespoons of olive oil
  • 6 sausages
  • 5 dl béchamel sauce (see recipe)
  • 90 grams fresh Parmesan cheese, grated
  • 220 g Mozzarella cheese, chopped
  • 2 tablespoons marjoran
  • 2 tablespoons chopped borage
  • salt and freshly ground pepper



  • Trim the artichokes and remove the hay. Cut into 4 or 8 like a cake and keep in water with a squeeze lemon juice until ready to use.
  • Fry the artichoke bottoms for about 10 minutes in 4 tbsp of olive oil.
  • Remove the skin from the sausage, fry in the remaining olive oil till crumbly (use a fork). Drain the fat off.
  • Heat the oven till 180o
  • Cut the lasagna leaves in pieces (the size of the oven dish), cook them (3 leaves per time) in boiling water with 1 teaspoon of salt per liter, cool them in cold water. Dry them on a cloth.
  • Grease the oven dish with butter. Lay a few slices of lasagna leaves in the bottum of the dish.
  • Mix the béchamel sauce with the sausages and the artichokes.
  • Spoon 1/3 of the béchamel mixture onto the lasagna leaves, fill the cavaties with another layer of lasagna leaves. Repeat with the remaining filling. Cover with the chopped Mozzarella and the grated Parmesan cheese.
  • Bake in the oven during 20 – 25 minutes.


Béchamel sauce


  • 25 g of butter
  • 25 g of flour
  • 3 dl milk
  • salt, white pepper



  • 1 shallot
  • 1 piece of carrot
  • 12 white pepper corns
  • small piece of mace
  • ½ bayleaf



  • Bring the milk almost to the boil with the vegetables and herbs. Let it infuse for about 10 –15 minutes. Sieve and let cool down.
  • Melt the butter and off the heat add the flour. Stir in the cold milk a little at the time.
  • Return the pan to the heat and bring slowly to the boil stirring well. Leave to simmer for 10 minutes on a very low heat.


Guinea fowl with morels



  • small pot of truffle-paste
  • 4 guinea fowls
  • oil
  • salt and pepper
  • 6 dl chicken broth
  • 1 glass of Grappa
  • 1 glass of dry white wine
  • 2 shallots
  • 100 g of cold butter
  • 20 g dried morels



  • Cut the double breast from the carcass and trim the edges.
  • Make an opening under the skin and spoon in the truffle-paste.
  • Reserve the wings to make a stock and use the legs for a confit.
  • Grease a baking sheet and sprinkle with salt and pepper. Place the guinea fowl breasts with the skin side upwards on the baking sheet.
  • Just before baking sprinkle the guinea fowl with salt and pepper and bake in a hot oven for 20 minutes at 180°C.
  • Chop the shallots and fry in 25 grams of the butter until soft, add the Grappa and the white wine and reduce to 1/3. Add the stock and simmer until a tasty sauce is obtained.
  • Add the morels to the sauce and beat in the remaining butter just before serving.
  • Serve with a ratatouille of summer vegetables and risotto or potatoes.

Risotto in bianco conagliata e basilico


  • 1 liter of chicken stock
  • coarsely ground sea salt and freshly ground black pepper
  • 125 g of unsalted butter
  • 1 red onion, peeled and minced (or one white onion)
  • 1 celeriac, the white part + the leaves chopped
  • 4 cloves of garlic, peeled and chopped
  • 300 g of risotto rice
  • 150 ml dry vermouth
  • 6 tablespoons fresh basil, coarse-chopped
  • juice and shredded lemon rind of 2 – 3 lemons
  • 100 g Parmesan cheese, freshly abraded
  • 5 tablespoons Mascarpone cheese



  • Heat the chicken stock and check if it is tasty
  • Melt half the butter in a wide pan
  • Fry the onion and the chopped celeriac until soft but not coloured
  • Stir in the garlic and the celery leaves
  • Turn up the heat, add the rice and stir for a few minutes to toast the rice
  • Add the vermouth and half the chicken stock, keep stirring. Once the rice has absorbed the stock add the remaining stock little by little stirring continuously.
  • Add the greater part of the basil, the lemon rind and juice to taste, 50 grams of the Parmesan cheese and the Mascarpone
  • Do not stir too long, the mixture must be creamy
  • Serve with the remaining basil leaves and Parmesan cheese

Chocolate, nut and orange tart


  • 200 g of flour
  • half a teaspoon of baking powder
  • 65 grams of sugar
  • salt
  • ½ shredded orange rind
  • 150 g of cold butter
  • 1 egg
  • 2 tablespoons orange juice



  • Place the grated orange rind, sugar, butter, egg and a pinch of salt in the food processor.
  • Process for a short time until the ingredients are mixed.
  • Add the flour and a little orange juice and mix with help of the pulse to a smooth dough.
  • Leave in the refrigerator to firm up.



  • 150 g of sugar
  • 85 g of butter
  • ½ orange, grated
  • 2 eggs
  • 1 tablespoon of flour
  • 200 grams of nuts
  • 85 g plain chocolate
  • 2 tablespoons of liqueur



  • Place the nuts and the chocolate in the food processor and roughly chop.
  • Cream the butter with the sugar and the grated orange rind.
  • Add the eggs one at the time and stir in the flour and the ground chocolate and nut mixture. Add a little liqueur if desired.
  • Roll out the pastry into a circle and use to line a 22 cms loose bottomed tart form. Prick the base with a fork, spoon the filling unto the base, smooth out and bake in a pre-heated oven of 190°C for 25 min.


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