Lumachelle

Ingredients:
Flour 0 type: 250gr.
Water: 140 gr. Circa
Bacon: 100gr. ( It can be used also pieces of raw hum )
Pecorino cheese: 50 gr.
Lard: 10 gr.
Evo oil: 10 gr. (a spoon)
Yeast: 12 gr.
A little of salt
A little of pepper

PROCEDURE: Paste well, for not less than 15 minutes, Flour with yeast and water, add salt, pepper, and, last, pecorino cheese, then mix with lard and oil. Cover and let leaven for 45/50 minutes. Take the mix and add bacon, cut in very little pieces. Divide then the mixed stuff in little 50 gr. Balls; you’ll see you’ll get twelve balls with these doses. Make long and 1 cm. large slices and start creating lumachella. Pay attention not to roll up too close! Put your lumachellas on a big griddle, covered by cooking paper, and let leaven again for 20 minutes. Meanwhile, you can turn on your oven (or furnace) and put it on 190° centigrade. Put the griddle into the hot oven and wait 15 minutes, then turn down temperature to 150° centigrade and let them toast for other 15 minutes, until you see them well cooked. Turn off and let your oven cool down! Then, eat lumachellas whenever you want, as a breakfast, for lunch, with a cocktail…whenever you want it!

Serve with: Bianco dei Neri

Bistecca del curato

Ingredients:
Four veal naps
A bunch of basil leaves
A spoon of fresh, chopped maggiorana.
Five segments of garlic
¼ of an entire onion
Four meant leaves
One rosemary sprig
A little of powdered mustard
Some salted anchovies
Five lemons’ juice
Five spoons of white vinegar
A half glass of extra vergine olive oil
Pepper
Salt

PROCEDURE: Cook on a frying pan the four veil’s naps, with oil, salt and pepper. Lam all the flagrances you have into a mortar, with vinegar, lemon juice, and with your boned, washed and cut anchovies. Once your naps are well cooked, pour the sauce you made on them, get the pan out of fire and serve immediately. Prepare your marinata: mix, into a possibly big bedpan, garlic, onion, carrots, celery and a bunch of minced parsley, with some black pepper’s grains, and ¾ litre of wine; add your chicken cuts and let all marinade into your freezer for unless a night.
Cooking: Prepare a bunch with rosemary, some sage leaves, thyme, and tie the bunch with a cotton strand; this way you won’t find your sauce full of little leaves and dust. Put the bunch with some oil into a large frying pan, and turn on the flame to warm it up; when the oil is frying, add your chicken slices, after you drained ‘em well enough, and cook them on high flame, paying attention your slices are roasting on every side, and they’re not adhering to the pan. When the chicken cuts will be well coloured, add salt, a little of flour and let it cook again for a while; then, pour the wine you still have (not the one you used into the marinade sauce) into the pan and turn down the flame, covering the pan, so you’ll let your chicken cook slower to let it become tender and tasty. If you see your slices are too dry, add some water or some other red wine. Serve hot, with roasted potatoes.

Serve with: Americo or Rosso dei Neri wine

Cinghiale

Ingredients:
Wild boar flesh – 1Kg
4 Carrots
2 Celery stems
Fresh little onions – 200 g
A spoon of dried thyme
A spoon of dried parsley
A spoon of dried bay
A spoon of dried chive
Some juniper berries
5 spoon of extra vergine olive oil
Red wine – 800 ml
Salt

PROCEDURE: Marinade your wild boar ragout for unless than 12 hours (from the evening, to the morning) in 400 ml of wine, with juniper’s berries; meat has to be totally covered. Throw the wine you used away and get forward to the next step. Clean, wash and cut your carrots, celery and onions; put all the vegetables and the flagrances you need in a big kettle with oil.

 Add the ragout and salt it all, and cook it well on a high flame. Pour the wine last and let it evaporate, but not all of it. Add some hot water (two glasses min.), turn down the flame, cover, and proceed with cooking until the wild boar meat is tender. Keep on adding very hot water during the whole cooking time. Keep a lot of sauce to verse on it, once you served it.

Serve with: Americo or Rosso dei Neri wine