Cannolo di baccalà panna acida caviale e limone candito

Cannolo of salt cod, sour cream, caviar and candid lemon


For 4 servings

  • 6 sheets brik pastry
  • oil for frying
  • 200 grams (7 ounces) potatoes
  • milk for boiling the potatoes
  • 2 garlic cloves
  • 1 onion
  • 1 bay leaf
  • 500 grams (1 pound) salt cod, soaked and ready to use
  • extra virgin olive oil to taste
  • caviar, to taste


Cut the brik into squares, wrap them around a metal cylinder, such as a cannoli mould, and fry in hot oil until golden brown. Set aside. Peel and dice the potatoes, then put them to boil in milk with the garlic, the onion, and the bay leaf. Meanwhile, put oil in a skillet and cook the cod quickly with one garlic clove until it falls apart. When the potatoes are soft, drain and put in the container of a food processor. Add the cod. Process until smooth, adding some extra virgin olive oil with the machine running. Transfer the mixture to a pastry bag and fill the reserved cannoli shells. Top each cannolo with a spoonful of caviar and serve.

Cacio e Pepe


For 4 Servings

  • 500 grams (1 pound) bucatini pasta
  • 300 grams (10 ounces) freshly grated pecorino romano
  • freshly ground green, black, white, and red pepper


Put a pot of water on to boil for the pasta but do not add salt (the cheese will provide enough salt). Break the bucatini into three pieces and add them to the pot when the water boils. When, after a short time, you see starch released by the pasta into the water, use a ladle to transfer almost all the water from the pot to a saucepan. Keep this water warm on a burner near the pasta pot. From this point on, the pasta will be handled like a risotto. Stir it continuously, adding water from the saucepan gradually as needed. When the pasta is almost cooked but still quite al dente, start to add, still stirring to blend, the grated pecorino and a first generous grinding of pepper. Once all the cheese has been mixed in, serve immediately and finish each plate with more freshly ground pepper.

negativo di carbonara_Foto Andrea Di LorenzoCibando.

Carbonara inside out


For 4 servings

  • 4 eggs (3 yolks +1 whole)
  • 80 grams (about 3 ounces) freshly grated pecorino romano
  • 30 grams (1 ounce) freshly grated parmigiano-reggiano
  • Pepper, to taste
  • 200 grams (7 ounces) egg pasta rolled into a thin sheet
  • 100 grams (3½ ounces) guanciale
  • 100 grams (3½ ounces) crème fraîche


Mix the 1 whole egg and 3 yolks with the pecorino romano and the parmigiano, add a generous grating of pepper, and, over hot water, stir to make a dense cream. Cut squares from the pasta sheet. Place a spoonful of the egg and cheese mixture on each square. Close the pasta squares by pressing together the two pairs of opposite corners to form a star. Cut the guanciale into strips, brown gently in a skillet, then remove and blot the fat. Make a fondue of melted crème fraîche and grated pecorino. Pour a little pool of fondue on each plate and arrange the ravioli and guanciale on top. Finish with a grating of pepper.


Rack of lamb, beer, cereal, and mint suppli’


For 4 servings

  • 1 rack of lamb
  • 1 egg
  • 100 grams (3½ ounces) cereal flakes
  • extra virgin olive oil
  • 100 grams (3½ ounces) Carnaroli rice
  • pecorino romano to taste
  • 1 shallot
  • 1 bunch fresh mint
  • 50 grams (2 ounces) salted peanuts
  • dry bread crumbs, as needed
  • 33 cl (about 11 ounces) lager beer
  • 50 grams (1 small) violet potatosalt and pepper to taste


Remove the filet from the rack of lamb and separate the ribs. Sprinkle the filet with salt and pepper, then dip it in beaten egg and then in cereal flakes. Fry for 5 minutes in oil heated to 170°C (340°F). Separately brown the ribs them in a skillet a few minutes on each side.

For the supplì: make a simple risotto, quite dry, and blend in the pecorino romano, the shallot (minced), and the mint leaves. Form supplì (egg-shaped croquettes), then roll them in a mixture of breadcrumbs and finely chopped salted peanuts. Fry in hot oil until golden.

For the sauce: process the beer in a blender until it has the consistency of light cream.

To finish: Cut the potato into very thin slices with a mandolin and fry until crisp. On a serving plate, arrange the supplì, ribs, and the filet cut in half. Finish with a grinding of pepper.

diplomatico crema e cioccolato, caramello al sale

Diplomatico custard and chocolate, salty caramel


For 4 servings

  • 1 roll phyllo pastry
  • 50 grams (3½ tablespoons) unsweetened butter,
  • 100 grams (3½ ounces) unsweetened cocoa
  • Powdered sugar, to taste
  • Custard
  • Chocolate mousse

For the caramel

  • 480 grams (17 ounces) sugar
  • 460 grams (16 ounces) liquid cream
  • 1 tablespoon salt


Cut the pastry into medium-size squares. In a small saucepan, melt the butter and stir in the cocoa until the mixture has the consistency of liquid cream. Brush the squares with this cream and dust them with powdered sugar, which will add crispness when cooked. Bake for 10 minutes at 175°C (350°F). Meanwhile, make the caramel. Boil the cream in a small saucepan and, in another pan caramelize the sugar. Then combine the contents of the two saucepans. Add the salt and bring to a boil. Construct the diplomatico by alternating sheets of pastry with layers of custard and chocolate mousse. Serve the dessert on a layer of caramel.