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Mushroom Pie

800 gr  "porcini" mushrooms
1 sprig of parsley
1 clove of garlic
3 tablespoons olive oil
2 eggs
A handful of Parmesan cheese
A handful of soft breadcrumbs soaked in milk
2 slices of pie pastry (one larger than other)

Lightly fry the garlic and parsley in a saucepan, then add the sliced mushrooms (caps and stalks). Stir and add salt as necessary. Cook for 8 minutes and remove from heat. In a mixing bowl combine the slightly beaten eggs and the fine breadcrumbs. Remove the mushrooms with a slotted spoon and add them to the bread egg and cheese mixture. Rub a baking tin with the oil and place the larger pastry slice in the tin. Pour in the filling evenly and cover with a smaller sheet of pastry. Sprinkle top with olive oil. Cook for 35-40 minutes in a preheated oven at 180-190 degrees C.

Stuffed Mussels

1 kg of mussels
1 egg
100 g mortadella
Fresh breadcrumbs soaked in milk
1 sprig of parsley
A pinch of thyme
A pinch of marjoram
2 cloves of garlic
100 grams of grated Parmesan
30 g. grated pecorino
1 onion
300 g tomatoes
½ glass of white wine
Salt and pepper
4 tablespoons of olive oil

Wash well, scrape and force open with a knife about 2/3 of the mussels trying not to stretch the valves, and leaving them to drip on a sloping plate. Put the remaining mussels in a pan at a medium heat for about 4 minutes until the mussels open. Remove from the pan, chop and mix with the mortadella, breadcrumbs, garlic, and other herbs. Add the cheese, salt, pepper and bind with the egg. Mix together until smooth. Spoon the filling into the mussels and close the shells. In a deep pan heat the oil and lightly fry the chopped onion; pour the white wine over the onion and leave to evaporate (about 3 minutes) over a low heat. Pour on the sieved tomatoes - raise the heat and cook for about five minutes. Remove from heat and place the mussels in the pan. Return to heat, adjust seasoning, cover and simmer for approximately 30 minutes or until fully cooked.

Orata with olives and potatoes

1.5 kg Orata
500 g potatoes
100 black olives (preferable Ligurian)
Olive oil
2 glasses of dry white wine
Bay leaves (according to taste)

Scale, gut, wash and pat the fish dry and place on the layer of bay leaves and a little olive oil, which cover the bottom of the baking tray. Peel and finely slice the potatoes, then place around the fish. Salt (add pepper if desired) and add more olive oil to the fish or potatoes if deemed necessary. Bake in a hot oven (220 C) for about 10 minutes; remove the tray from the oven, pour the wine over the fish and add the olives. Bake for another 10-12 minutes or until cooking is completed.


400 g flour
80 g grated Parmesan
Chopped onion
4 tablespoons olive oil for frying
1.5 kg beet
4 eggs
Salt and pepper

Mix the flour, oil and a little salt together to make the traditional dough for ravioli (if necessary add a half glass of warm water to make the dough soft and elastic). Wash the beet, cut off the thick stalks and boil in salted water for a few minutes. Drain, squeeze out all the liquid and chop finely. Lightly fry the chopped onion in olive oil. Add the beet, stir well and simmer for 3 minutes (at low heat). Drain the oil from the beet and place in a soup tureen. Add the Parmesan, beaten egg, marjoram and pepper. Mix well and salt if necessary. Drop the mixture into small heaps on to the prepared ravioli pastry. (Ravioli approximately 8 cm. square). Fry the pasta shapes in boiling oil a few at a time. Serve immediately.

Soviore Rice Pie

300 g rice
8 tablespoons tomato sauce
5 eggs
2 sheets pastry for vegetable pie
2 tablespoons dried mushrooms
80 g grated Parmesan
Oil to grease baking tin
Pepper and salt

Boil rice in salted water. Cook until "al dente." Drain the rice and stop the cooking process by pouring cold water over it. Put into a soup tureen. Mix the tomato sauce, beaten eggs, Parmesan, salt, pepper and mushrooms previously soaked in tepid water and pour over the rice. Mix all the ingredients together well. Rub the baking tin with oil. Place a sheet of pastry in the tin and pour the rice filling onto it. Beat the remaining egg and pour it over the filling. Cover the rice with the other slightly larger sheet of pastry taking care to seal the edges. Make holes in the top of pie with a fork and sprinkle with oil. Cook in a preheated oven (190-200 C) for about half an hour.

Baked Mushrooms and Potatoes

800 g cep mushrooms ("porcini")
400 g potatoes (peeled, washed and thinly sliced)
2 garlic cloves
1 sprig of parsley
2 tablespoons olive oil
Olive oil to grease baking tin
½ glass white wine Salt

Chop two mushroom stalks and fry with the garlic and parsley for two minutes in two tablespoons of olive oil, adding salt if necessary. Rub a baking tin with olive oil. Place the thinly sliced potatoes in the baking tin and pour the white wine over them, spread the fried mushroom stalks over the potatoes. Place the remaining thinly sliced mushrooms (caps and stalks) on top of the potatoes and sprinkle with a little olive oil and chopped garlic and the remaining parsley. Check for salt and cook in a preheated oven at 180 - 190 C.





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