Category : Cooking

05 Nov 2015


MEZZE MANICHE WITH RIVER SHRIMP, CHERRY TOMATOES AND BASIL OVER PUMPKIN PUREE By Michele Marinelli and Natascia Trenti from Le Logge Restaurant Ingredients for 4 People: 400 g of Mezze maniche For the sauce in the pan: 200 g Deveined River Shrimp 20 Cherry Tomatoes 20 Basil leaves 1 cleaned garlic clove, cut in half 1 teaspoon of EVOO Pumpkin Puree: 300 g cleaned pumpkin pulp 1 small potato 1 scallion, EVOO Procedure: For the pumpkin puree begin by cleaning […]

30 Jul 2015


MERINGUE WITH VANILLA CREAM, RASPBERRY SAUCE, STRAWBERRIES AND FRESH BERRIES by Chef Daniele Sebastiani Ingredients For the meringue: 85g egg white 175g sugar For the cream: 250g cream 20g caster sugar Seeds of 1 vanilla pod For the raspberry sauce: 150g fresh raspberries 25g sugar 20g of water Strawberries and other berries to taste To make the meringues: Beat the egg whites and sugar until it reaches the stiff peak stage. Preheat oven to 140 degrees. On a baking tray […]

11 May 2015


Let’s take advantage of what the countryside offers us this season by creating a simple dish combining the rich flavour of artichokes with rice and a good local pecorino cheese. Ingredients 150gr Carnaroli rice 3 artichokes, blanched 40g pecorino shavings 1 shallot, finely chopped 1 knob of butter Vegetable stock Oil and salt, to taste Grated parmesan Wine Method: In a large frying pan cook the onion in the oil until softened. Add the rice and cook until it looks […]

27 Feb 2015

Truffle Tagliatelle – chef Enzo Neri

The chef Enzo Neri proposes tagliatelle with truffles. A simple recipe of the tradition of the Upper Tiber Valley In a pot cook the fresh tagliatelle in salted boiling water. Approximately 1 minute before the pasta is ‘al dente’, remove the pasta from the pot and drain, saving some pasta water.  Melt the butter in a saucepan and shave some truffle in it. Season with salt. Add the stock to make an emulsion. Add the drained pasta along with a little vegetable stock (or pasta […]

14 Jan 2015

The Recipe by Chef Daniele Sebastiani – the Mag 13

TEMPURA OF CHARD WITH ROASTED TOMATOES, BUFFALO MOZZARELLA AND BASIL SAUCE The recipe by Chef Daniele Sebastiani in the Mag 13   INGREDIENTS: (Serves 4) 8 large chard leaves 4 mozzarella Di Bufala 4 ripe San Marzano tomatoes 160g extra virgin olive oil 50g basil 20g pine nuts 100g rice flour 100g corn flour (starch) 15g baking powder 1 small clove of garlic, finely chopped 15g brown sugar 2 sprigs marjoram 200g cold water Salt and pepper to taste   […]

22 Oct 2014


Chef Enea Barbanera plays with tradition! In this case,  “snails in porchetta” with fish. I chose mackerel for its oily meat and strong taste. This has resulted in a dish with strong flavours which goes well with a wine with a complex bouquet – Vintage Tunina. Ingredients: 100 g  land snails, previously boiled and shelled 100 g  salted pork Chopped fennel 1 shallot 3 fillets mackerel , boned 100 g  fresh fava beans 1 tablespoon anchovy oil Oil and salt […]

12 Sep 2014


Chef Daniele Sebastiani’s recipe in the Mag number 11   (Serves 4) Ingredient 16 shrimps, 2 spring onions (medium size), 600g ripe San Marzano tomatoes, 140g stale bread, 250g extra-virgin olive oil, 50g basil, 20g pine nuts, saffron, salt and pepper to taste     Method: To prepare the tomato sauce, start by cleaning the spring onions and cutting them finely , keeping the green parts to one side. Wash the tomatoes and cut them into large pieces. Saute the […]

07 Mar 2014

The Chef’s Recipe – Patrizio Cesarini | the Mag N8

A traditional Umbrian dish by Chef Patrizio Cesarini Sweet and sour salt cod INGREDIENTS 500g Desalted salt cod (baccalà) 2 medium onions Corinto sultanas (soaked) 2lt Baccalà broth 500g Cauliflower 3tbsp Vinegar METHOD Make a stock with the skin of the salt cod Soften the onions in a pan, and then add the remaining ingredients and cover with the broth and vinegar. Before serving add salt and pepper to taste Voilà! Post simili Our Home – A warm nest, like […]

27 Feb 2014

Chef Enzo Neri’s Recipe – the Mag N8

Chef Enzo Neri‘s Recipe – the Mag N8 Swordfish carpaccio, orange zests, fennel, pine-nuts and citrus dressing Ingredient: 80 g swordfish loin 1/2 Orange 2 g pine-nuts 1/2 fennel 1 Lemon Tomato concasse Mixed leaves Oil, Salt and pepper Method: Peel an orange. Use half of it. Cut the ends off a seedless orange just far enough to expose the flesh. Place orange cut end down and cut away the peel. Cut away as little of the peel as possible by […]

09 Jan 2014

The Chef’s Recipe – Patrizio Cesarini

Beef Roulade with stewed black leaf kale, pecorino, sesame seeds, honey and a red wine reduction. This dish came to mind this morning, it is normal for cooks to invent or make up two or three dishes a day. Actually I was meant to have made a chestnut compo. The meat is exclusively Chianina beef out of respect for the area and the fact that it comes from nearby. I included the kale because it is an autumn vegetable, I […]

04 Sep 2013

The Recipe of Chef Enzo Neri – The Mag #5

The Recipe of Chef Enzo Neri – The Mag #5 Roasted pigeon with stewed spring onions, zucchini flowers in “salmì” sauce Tribute to Marco Bistarelli. After 10 years of building an international career, I would like to dedicate this dish to my mentor, Marco Bistarelli, a man who taught me the techniques of cooking and who encouraged me to pursue a dream which has today ‘come true’. I remember the first time Marco gave me a pigeon to bone, after […]

15 Jul 2013

The Recipe of Chef Enzo Neri

The Recipe of Chef Enzo Neri Sea scallops carpaccio, mushrooms tartar, hazelnut oil and black summer truffle Ingredients: 80 g scallops, 40 g mushrooms, 25 g spring onion, 10 g black truffle, 20 g hazelnut, 10 ml truffle oil, 5 ml hazelnut oil chives, bit of lemon squeezed, crystal salt, ground pepper Procedure:  Clean and wash the scallops. Put them in a cutting board and slice lengthwise thinly. Arrange the slices on a serving dish, marinate it with truffle oil, lemon […]

30 Apr 2013

Grandmother Cicia’s rabbit

Grandmother Cicia’s rabbit by Paola Serafini Ingredients: A big rabbit, one egg, one glass of white wine, 400 gr ascolane olives, one or two thick slices of pig bacon or prosciutto lard onion, rosmary, fresh garlic or one garlic clove, parsley, salt and pepper. Preparation: Remove the two sides of rabbit bacon and prepare two small rolls filling them with salt, rosmary, garlic and parsley. Closed with a toothpic they will be the best bites! Cut the rabbit in small […]

11 Apr 2013
enzo neri

Shell shaped Gragnano flour pasta with candied shallots, wilted spinach and meatballs

Ingredients: 100 g Gragnano flour pasta (Shells shape) 200 g minced beef meat 100 g spinach 80 g baby shallots 40 g Red Cows Parmigiano 20 g breadcrumbs 10 g butter 30 g sugar 1 cup white wine 1 egg, 1 garlic clove basil extra virgin olive oil salt pepper   Procedure:  Prepare the meatballs: mix ground meat, egg, bread crumbs, salt and pepper and half of parmesan cheese in a bowl. Form small balls rolling the mixture with your […]

11 Feb 2013

Devilled kidneys – Chef Enzo Neri

The Mag has already met Enzo Neri in the previous issue: “CHEF ENZO NERI – CITTÀ DI CASTELLO, NEW YORK, DUBAI“ Today he has a new international recipe. Devilled kidneys is a Victorian British breakfast dish consisting of lamb’s kidneys cooked in a spiced sauce, referred to as “devilling”. It has since become more frequently used as a supper-time dish, and is regularly featured in cookbooks and by celebrity chefs. My version is with an italian twist, pan fried with rosemary and over a sauteed mushroom and […]