Vegetarian Homemade Noodles

INGREDIENTS FOR 6 PEOPLE Casareccia Granoro: 500 g Celery: 1 Carrots: 2 Green onions: 2 Pepper: one yellow and one red Zucchini: 2 Small eggplant: 1 Roasted pine nuts: 20 g San Marzano Tomatoes: 10 Raisins: 10 g Dry white wine: 1 cup Pecorino Flakes 100g Garlic: 1 clove Olive oil D.O.P. Spicy sauce Crema di Peperoncino Granoro: to taste Bezilik Salt to PREPARATION Soak the raisins in white wine before swelling. Fry in olive oil DOP Granoro squashed in a manual press garlic, add seasoning of Calabrian pepper Granoro, julienne vegetables and herbs, except tomatoes and basil. Quickly fry the mixture and add to it a little broth or water to put out the vegetables. Kkasarechiya paste (homemade noodles) Granoro boil in salted water until cooked al dente, and add it to, soaked raisins and diced tomatoes to the cooked vegetable mixture. After a few minutes, the dish can be served on the table, sprinkle it with grated pecorino cheese, finely chopped basil and roasted pine nuts. Preparation time: 40 min Cooking time: 8 min

Spaghetti with eggs and sausage

INGREDIENTS FOR 6 PEOPLE Spaghetti "Specialities of Attilio" Granoro: 500 g Sausages: 3 Butter: 80 g Eggs: 3 Milk: 2 tablespoons Grated Pecorino: to taste Extra Virgin Olive Oil D.O.P. Granoro Salt: to taste Pepper: to taste PREPARATION Place the spaghetti Granoro in boiling salted water. Simultaneously in another pan pour a little olive oil DOP Granoro, add a piece of butter. Sausage cleaned from the shell, cut into cubes and fry in oil until golden brown. Add the eggs, whipped with milk, and stir. When the pasta will be ready (al dente), drain the broth, pasta and shift into the pan with sausage and eggs and mix well. Serve on the table, sprinkle with grated cheese and pepper to taste .Preparation time: 30 min Cooking time: 12 min

Fusilli With Asparagus

INGREDIENTS FOR 6 PEOPLE Pasta nuvole Granoro: 500 g Anchovies: 4 Eggs: 3 egg yolks Mozzarella: 150 g Grated Parmesan cheese to taste Oil: 50 g Olive oil D.O.P. Granoro Salt to taste PREPARATION Put in a bowl the egg yolks, washed and chopped anchovies, diced mozzarella and mix gently. Cook the pasta in salted water nuvole to the stage al dente and drain the broth into the cup. Add to pasta olive oil DOP Granoro and a little butter, pour the egg mixture to the broth and a part and put on a slow fire. Cook stirring constantly until the eggs are not yet zagusteyut and mozzarella starts to melt. Serve at the table hot, if desired sprinkle with grated Parmesan cheese. Preparation time: 20 min Cooking time: 5 min