GNOCCHI WITH CHICORYIngredients (Serves 6):
500 grams of floury potatoes - 125 grams of plain white flour - 100 grams of red Treviso Chicory - 50 grams of butter - ½ spoonful of powdered cinnamon - 1 glass of single cream - 2 leaves of fresh sage - 2 leaves of fresh basil - 50 grams of Parmesan cheese - 1 egg yolk - Salt and pepper Preparation:
Pull off the outside leaves of the chicory and cut off the bottom, wash and blanche in boiling, salted water. Remove the excess water and chop. Put the potatoes in a saucepan with cold water, bring to the boil and cook. Heat the chicory for 10 minutes in a small saucepan with 50 grams of butter and then liquidise. Peel the potatoes and mash them on the work surface. Add the chicory, egg yolk, salt and pepper, cinnamon and then gradually add the flour. Mix the ingredients together until the mixture becomes smooth and homogeneous. Roll the dough into long cylinders about the thickness of a cigar and cut into small pieces.
Grate the gnocchi and leave them for a short time. Meanwhile, boil the salted water in a saucepan and then add the gnocchi a few at a time. Remove them when they rise to the surface. Put them in a frying pan together with the butter, the basil and the sage. Mix them together delicately, cover with Parmesan cheese and serve.
PRAWN AND CHICORY SOUP IN A CRUST
Ingredients (Serves 4):
800 grams of prawn tails - 1 clove of garlic - Olive oil - 1 glass of white wine - 2 heads of red Treviso chicory - 1 egg - 1 spoonful of milk - Salt and pepper
Preparation: Shell the prawns and then fry them in the oil with the garlic, adding the white wine until it evaporates completely. Wash the chicory and cut it, but not too finely, braise it and add to the pan. Put all the ingredients in an ovenproof dish and put the yolk of an egg over the top. Cover the mixture with some puff pastry, cut to shape. Cook in the oven at 180° for 15 minutes.
MELON RISOTTOIngredients (Serves 4):
320 grams of rice - 4 slices of melon - 80 grams of Parmesan cheese - 100 grams of butter - 50 ml of extra virgin olive oil - 1 shallot - 1 onion - 1 teaspoon of whole green peppers - Stock - A pinch of parsley and sage - Nutmeg - Dry white wine
Preparation:
Chop the onion and the shallot and fry them in oil for a few minutes, in a large copper pan. Add the chopped melon, pepper, salt, a little parsley and sage and cook them on a low heat. Add wine as necessary, and allow to evaporate. Add the rice and cook. Add the cheese, the butter and at the end, some more sage, parsley and pinch of grated nutmeg.
SUMMER PENNETTE
Ingredients (Serves 4):
1 kg Melon - 320 grams brown pennette (ridged macaroni) - 250 grams Parma - ham cut thickly - 1 shallot - Extra virgin olive oil - Parsley - White pepper
Preparation:
Slice the shallot and cook lightly in the oil. Add the ham cut into cubes. When the ham becomes transparent, add the cubed melon. Leave to cook for a few minutes. Cook the pasta and toss it in the pan with the sauce. Serve with a sprinkle of chopped parsley and a twist of white pepper. This dish can be served hot or cold.