Starter

PARMIGIANO REGGIANO CHEESE MUFFINS

Beat the butter and eggs together in a bowl, season with a pinch of salt and freshly ground black pepper, add the cheese and stir while pouring in a little of the milk. Mix the baking powder with the flour and stir into the wet mixture, along with the remaining milk. Pour into individual moulds and bake in more...

PECORINO CHEESE FLAN WITH CRUNCHY BACON

Melt the butter in a casserole dish, add in the flour and let it toast for about one minute and then add the milk.  Heat it together with the pecorino cheese until it has completely melted.  Add salt as required. Warm a little and then add the eggs. Grease and coat with the flan tins breadcrumbs and fill more...

POTATO AND HERBS BAKED OMELETTE

Peel the potatoes and cut them into pieces, then boil them until slightly soft (not soft enough for mash).  Chop the ham into cubes. Lightly fry the potatoes in a little olive oil and season with the salt and pepper and a small pinch of the chopped herbs. In a bowl, mix the eggs, the parmesan cheese and more...

ROASTED PUMPKIN SOUP

Wrap the pumpkin and sweet potato in foil and bake for 10 minutes. Sauté the onion in the butter until soft, then add the pumpkin and the sweet potato to it. Add the water and lower to a medium heat. When the water is boiling add the chicken bouillon and let it cook for 15 minutes, stirring occasionally. more...