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Serves 4 people:
1 kg pumpkin
500gr white onions
30 g raisins
30 g pine seeds
2dl white wine
2dl white wine vinegar
Seed oil
Salt and pepper
Procedure:Pare the rind from the pumpkin and remove all seeds. Cut the pumpkin into 6-7 mm thick slices, then heat the seed oil, fry the slices until golden brown and drain them on paper towel. In a separate pan heat the oil, add the finely chopped onions and fry them slowly for a few minutes. Add white wine, vinegar, pine seeds, raisins - previously softened in wine -, finally salt and pepper. Bring to the boil and cook for about 2 minutes over a low heat. In a bowl place a first layer of fried pumpkin slices, then cover with the marinade (soar) and carry on alternating layers of pumpkin and marinade until you finish them all. Sprinkle the top layer with the remaining marinade and store in a cool place at least 24 hours.

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Serves 4 people:
320 gr Vialone Nano veronese IGP rice
50 gr onion (to be lightly fried in oil with herbs)
1 stalk celery, 2 carrots, 1 onion (for the stock)
300 gr hedge-nettle (the top of the leaves)
100 gr butter
Freshly grated Parmesan cheese
Salt, 1 soup cube
Procedure:
Clean all the fragrant vegetables and chop them roughly. Wash the hedge-nettle leaves under running water and chuck half of them in a large, deep pan together with the chopped vegetables. Cover with 2 litres water, bring to the boil, then simmer until the liquid has reduced by half. Pass the resulting stock through a sieve and add a soup cube. In a separate pan heat about 50gr butter, add the 50gr onion and the remaining hedge-nettle leaves and fry lightly for a few minutes. In another large pan heat the remaining butter, add the rice and let it fry for a few minutes until it looks slightly translucent. Add ladlefuls of vegetable stock as the rice requires it. When the rice is almost ready add the butter in which you had fried the hedge-nettles and stir gently until the rice is soft. Remove from the heat, drizzle the grated Parmesan, stir gently and allow to sit for a few minutes. Add salt if required and serve immediately.

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Serves 4 people:
320 gr. Vialone Nanao igp risotto rice
60 gr freshly grated Parmesan cheese or aged Monte Veronese cheese
100 gr onion, finely chopped
40 gr butter
35 gr beef marrow (or 50 gr extra vergin olive oil)
1 litre beef stock
½ bottle of Amarone della Valpolicella Doc
Procedure:
Heat the Amarone and live it aside. In a separate pan heat 20 gr butter, add the finely chooped onion and fry it slowly for a few minutes. Add the bone marrow and cook for about 5 minutes over a very low heat. Add the rice, turn up the heat and let it fry for a few minutes while keeping stirring it.
Add half the Amarone, which has previously been heated. Carry on the cooking of the rice while stirring it continuously with a wooden spoon, then start adding ladlefuls of hot stock, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is almost soft, then add the remaining Amarone. Remove from the heat and add the remaining butter and the freshly grated Parmesan. Place a lid on the pan and allow to sit for a few minutes. Serve each risotto portion on Grana Padano cheese baskets that have been previously prepared in the following way: grate some cheese into a preheated non-stick pan and let it melt slightly. Remove the resulting cheese foil from the pan using a wooden spatula and quickly shape it into a basket with your hands.

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Serves 4 people:
1 trout of 1.5 kg
450 g. potatoes
1 carrot, 1 onion, 1 stalk celery
2 bay leaves
40 g parsley, finely chopped
1 glass extra virgin olive oil
salt, pepper and pink pepper in grains
100 g di mayonnaise
Procedure:
Remove the scales and the entrails of the trout and wash it before putting it to cook into a fish kettle in a court-buillon made with water, the bay leaves, the roughly chopped carrot, the onion, the stalk celery, salt and pepper. Cook the trout for 30 minutes keeping the fish kettle covered and on medium heat. Remove from the heat and leave to cool in the cooking liquid. Meanwhile steam the potatoes, already peeled and slightly salted.
Take the trout out of the cooking liquid and gently remove the skin, the head and the fish bones. Make 4 fillets out of the trout, lay them in the respective serving plates and serve them side by side with the potatoes, previously cut into thin slices. Aside, pour the extra virgin olive oil into a high-edge bowl and add a pinch of salt, some grains of pink pepper and the finely chopped parsley. With a beater whip the mix for a few minutes until the oil looks slightly foamy. Dress the fillets with the resulting sauce and serve the plates with small bowls of mayonnaise on their side.

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Serves 4 people:
800 gr horsemeat (cut from the rump)
3 carrots, 1 stalk celery, 2 onions
1 bay leaf, nutmeg, cloves, salt and pepper to taste
40 gr plain flour, 50 gr extra virgin olive oil
1 dl beef stock or beef extract
1 bottle Valpolicella Superiore Doc
Procedure:
Place the meat in a large bowl, pour the wine over it and allow to marinade for 24 to 48 hours. Prior to cooking the meat, heat oil and butter in a large pan, add the roughly chopped celery and carrots and the sliced onions and fry them slowly for a few minutes. Remove the meat from the marinade, let it drip well and insert cloves in it. Flour the meat and place it in the pan with the fried vegetables. Cook for one hour, pour half the marinade over the meat, add the bay leaf and drizzle some nutmeg over the meat. Reduce the heat to a simmer and cook for about three hours. While cooking add ladlefuls of hot stock whenever required and season with salt and freshly ground pepper to taste. The meat is done when it is soft and friable. Remove the meat from the pan and slice it carefully. Sieve part of the vegetables away from the liquid, thicken the sauce by adding butter and a handful of flour. Return the sauce to a moderate fire and allow to reduce until it has reached the desired consistency. Place the meat slices on a dish, pour the sauce over the meat and serve immediately.

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Serves 4 people:
700 gr plain flour
150 gr sugar
100 gr butter
4 eggs
1 phial of citron essence
150 ml water
brewer’s yeast
sugar grains
salt
almonds
Procedure:
Melt the salt and the brewer’s yeast in lukewarm water, add 300 gr flour and allow the dough to leaven for about 1 hour. Then add 100 gr butter, 4 eggs and 150 gr sugar, mix gently and then add the remaining flour and the citron essence. Knead the resulting dough energetically and then transfer it to a baking tray covered with a greaseproof paper, giving the dough the shape of a ‘focaccia’ (kind of sweet flat bread). Spread a well beaten egg white over the cake, then make a cross-like cut along the length of the cake, sprinkle the sugar grains on top and garnish with the almonds. Allow it to leaven for about 90 minutes, then bake in the preheated oven at 180 C° for around an hour.

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Serves 4 people:
2 pears
8 big handfuls of watercress
8 big handfuls of rocket
Olive oil
Salt
Freshly ground black pepper
Juice of half a lemon
Parmesan cheese
Walnuts
Procedure:
Wash and drain the watercress and rocket leaves and place them into a large bowl. Aside, wash the pears, cut them in half, deseed and remove the skins with a peeler. Cut up the pears either in big rough chunks, in thin slices or julienne-cut (shape and size may vary according to taste). Then place the pears into a bowl with watercress and rocket: the pepperiness of the leaves works well with the sweetness of the pear. Drizzle with extra virgin olive oil and the juice of half a lemon. Season well with salt and freshly ground black pepper. Toss all this together and serve covering with a big handful of shaved Parmesan cheese and crumbled nuts.

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Serves 4 people:
3 aubergines, sliced circular
1 medium bunch of fresh basil, leaves torn grated Parmesan cheese
400 g mozzarella cheese, chopped or finely sliced
1 onion, peeled and chopped small
3 cloves of garlic, peeled and chopped
500 ml chopped plum tomatoes
Olive oil
Salt and freshly ground black pepper
Procedure:
Heat a pot with oil. Fry the garlic and the onion peeled and chopped until the onion becomes translucent. Add the tomatoes, stir and let cook for 10-12 minutes. While the tomato sauce is simmering, slice each of the aubergine circular into slices about 2 or 3 mm thick and lightly brush both sides of each slice with oil. Place the slices on the grill and cook them for a couple of minutes on each side until they are soft. In the meantime, season the tomato sauce with salt & pepper, then add the torn basil. Stir and take off the heat.
Turn the oven to 180 C°. On an oven proof dish, place a thick layer of tomato sauce then cover this with a layer of aubergine slices, some chopped or sliced mozzarella and some leaves of basil and sprinkle with grated parmesan. Keep repeating this until all the ingredients are used. Finish with a layer of aubergines, well covered with tomato sauce and sprinkled with grated parmesan. Bake it in the pre-heated oven for 10 minutes or until the top is golden and bubbling. Remove from the oven and let it sit for a couple of minutes before serving.

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Serves 4 people:
300 g egg tagliatelle
250 g white asparagus
30 g scallion
200 g salmon trout fillet
Extra virgin olive oil
Tarragon and chervil to garnish
Stock powder
Salt and pepper
Procedure:
Cut the asparagus cutting off the more external fibrous part of the stalk with a small knife. Then cut each stalk into rounds, holding the knife at an angle. Place the asparagus in the vegetable steamer over boiling water. Let them cook for a few minutes, until they are “al dente” (namely not overcooked) and let cool down for a while. Aside, chop the scallion and fry it gently in a pan with 2 spoons olive oil. When the scallion starts turning golden, add the asparagus rounds and sprinkle with salt and stock powder. Let it cook at high heat for a few minutes, stirring frequently with a wooden spoon. When the vegetables are lightly golden, remove the pan from the heat and keep it warm. In the meantime, wash the salmon fillet under cold water, carefully remove the skin, cut the fillet into small cubes and cook them for a few minutes in a pan with a trickle of oil. Season with salt and tarragon leaves and add the asparagus sauce. Aside, cook the tagliatelle in boiling salted water, drain when “al dente” and place it in the pan with the trout and asparagus sauce and let it cook on a lively heat for another minute. Place on a serving dish and garnish with chervil before serving.

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Serves 4 people:

6 eggs
4 rather thick slices of sopressa
1 medium-size onion
¼ glass of milk
1 tablespoon extra virgin olive oil
Salt
Freshly ground white pepper
Procedure:
In two bowls, separate the egg whites from the yolks and add a pinch of salt to each one. Beat the egg whites with a wire whisk until slightly foamy; in the other bowl beat the yolks energetically with ¼ glass of milk. Aside, roughtly cut the slices of sopressa into chunks and brown them in a hot frying pan for about 5 minutes; remove from the heat and lay the browned sopressa chunks onto kitchen paper to drain. Season with abundant freshly ground white pepper. Meanwhile, chop the onion in thin slices and blanch them in boiling water for a few minutes, remove and drain. In a bowl combine together the onion slices, the beaten egg whites, the yolks and milk mixture and the browned sopressa chunks. Heat a large pan with a tablespoon of olive oil and, once it’s very hot, pour the mixed ingredients into it. Cover with a lid and let it cook until the omelette thickens, then remove the lid and carefully turn the omelette upside down with the aid of a wooden spatula, so that it cooks properly on both sides. Serve on a big serving platter or in four portions.

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Serves 4 people:
800 g radicchio rosso
200 g turkey breast
Olive oil
Balsamic vinegar (1-2 teaspoons)
Salt and pepper to taste
Sesame seeds
Procedure:
Wash the turkey breasts well and pat dry with paper towels. Pound the meat gently with a meat-pounder to soften and flatten it. Drizzle with olive oil and season with salt and pepper. Lay the turkey breasts on an oven-proof dish and roast in a 350 C° pre-heated oven for about 20 minutes or until the meat’s surface is golden-brown. Remove from the oven and let cool; then slice the meat into strips as thin as you can make them. Set aside. In the meantime, wash, dry and finely shred the radicchio leaves, then place them in a large salad bowl and dress with salt, pepper, olive oil and balsamic vinegar. Toss well to mix the dressing ingredients. Serve the salad into four bowls, distribute the shredded turkey and finish with a sprinkle of sesame seeds. Turkey and radicchio work very well in this salad, the sweetness of the former contrasting pleasantly with the bitterness of the latter.

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Serves 4 people:
250 g white flour
200 g sweet almonds
50 g bitter almonds
150 g sugar
250 g butter
1 egg
Salt to taste
Procedure:
In a large bowl mix together flour, a dash of salt and the almonds that you would have previously finely chopped, keeping ten whole almonds aside for garnishing before baking. Though well-mixed, the dry ingredients should result just roughly combined. Beat the egg with sugar and add it to the 250 g butter you would have previously melted in a bain-marie. Add to the dry ingredients, mix well and work together with both hands. Aside, butter and dust with flour a medium size circular cake tin. Start filling the cake tin with the dough by taking small handfuls of it and rubbing your hands one against the other. In doing so you should obtain dough-lumps with which to cover the entire surface of the baking tin. Using a fork, make sure that there’s no space left uncovered with the cake dough, then sprinkle with almonds and bake in a 180 C° pre-heated oven for about an hour. Once the cake is cooked, let it cool until it becomes crunchy and before serving it with dessert wines. Sbrisolona pairs perfectly with hot zabaione (Marsala custard) or drizzled with grappa.

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Serves 4 people:
600 gr of pike
20 gr of anchovies
20 gr of capers
1 heaped tablespoon finely chopped parsley
60 gr extra-virgin olive oil
Cinnamon powder
1 clove garlic
2 lt. of vinegar court bouillon
8 slices of yellow maize polenta
Procedure:
Wash the pike, eviscerate and wash again thoroughly to remove remaining blood, then deep it in the court bouillon and cook over a moderate fire for about 25 minutes, but avoid bringing water to the boil. Once cooked, remove the fish from the cooking broth and let it cool to room temperature before carefully removing the pike's skin and bones. Fillet the fish flesh with hands, put it in an oven-proof dish, sprinkle with cinnamon powder and leave it to gain flavour for at least 10 minutes. In the meantime, heat the olive oil in a pan, add the whole garlic clove mashed in its skin and leave it to flavour being very careful not to burn it. Remove the pan from the heat, remove the garlic clove and add the finely chopped anchovies, half of the capers (previously chopped), the chopped fresh parsley and the remaining half of whole capers to the still hot flavoured olive oil. Stir gently and pour the resulting sauce over the pike's flesh, uniformly covering it. Store in the fridge for at least half a day, or long enough to allow the flavours to merge, then serve it with grilled yellow maize polenta slices.

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Serves 4 people:
one 800 gr tench
1 stalk of celery
1 clove garlic
1 onion
2 carrots
200 gr freshly chopped parsley
280 gr chards
200 gr extra-virgin olive oil
300 gr Vialone Nano rice
Salt & pepper to taste
Procedure:
Wash the tench, eviscerate and wash again thoroughly to remove remaining blood, then boil it in the court bouillon with half the onion, half of the stalk of celery and a carrot. Once cooked, remove the fish from the cooking broth and let it drain before carefully removing its skin and bones. Keep it warm aside. In the meantime, heat some olive oil in a pan, add the chopped vegetables mixing together the remaining half of the onion, a carrot, the remaining celery and the clove of garlic and brown them on low heat. After washing and cleaning the chards chop them roughly and add them to the fried vegetables together with about 150 gr of finely chopped parsley. Cook over a low heat for 20 minutes, then add the tench's flesh and stir gently. Adjust salt if needed. Add the rice and keep on cooking over high heat, adding ladlefuls of boiling court bouillon and stirring frequently with a wooden spoon. Once the rice is done turn the fire down, adjust salt, season with freshly ground pepper, add a knob of butter and allow to sit for a few minutes. Serve immediately after sprinkling each plate with the remaining chopped parsley.

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Serves 4 people:
280 gr penne
250 gr chicken breast
350 gr red and yellow peppers
1 scallion
Basil
4 teaspoons basil pesto (pesto alla Genovese)
60 gr extra virgin olive oil
½ glass of dry white wine
Aromatic salt: mix of salt, majoram, thyme, sage and bay leaves, garlic, rosemary
2 small ladles of vegetable stock
30 gr Grana Padano cheese
Cornflour
Procedure:
With a sharp knife peel the peppers and carefully remove their seeds; then cut the peppers into small squares and simmer them in boiling water. Drain, let cool under cold running water and set aside. Heat 3 tablespoons of olive oil in a pan, add half of the finely chopped scallion and the peppers, cook at medium high heat for about 5 minutes, then remove from fire and set aside to keep warm. Heat the remaining olive oil in another pan, add the other half of finely chopped scallion and brown on low heat. Meanwhile, wash the chicken breast, cut it into strips and add them to the frying scallion. Cook over a lively fire for a few minutes, then add the white wine, cover with a lid and finish cooking over a low heat. Once the meat is done add the peppers and basil pesto, seasoning with the aromatic salt. Pour two ladles of vegetable stock into another pan and bring to the boil; then sprinkle the grated Grana cheese and mix with a whisk. Thicken with a little cornflour diluted in cold water and pour the resulting cream over the chicken and peppers sauce, stirring well. Meanwhile cook the penne in abundant salted water, drain when al dente (tender but firm to the bite), transfer them in a large pan with the ragù sauce and cook over a low fire for a few minutes to allow flavours to merge. Garnish with basil leaves and serve at once.

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Serves 4 people:
400 gr sea bass fillet
1 scallion
1 clove garlic
A bunch of parsley
2 anchovy fillets
1 tablespoon of olive oil mixed with finely chopped basil and salt
16 stoned black olives
½ glass of dry white wine
20 cherry tomatoes
Extra virgin olive oil
Salt to taste
Basil and mint leaves to garnish
Procedure:
With a sharp knife carefully remove the sea bass skin, chop its flesh and mix it the parsley, the scallion, the anchovies and five mint leaves that you would have previously finely chopped. Dress the chopped ingredients with salt and olive oil and set aside. Meanwhile, cover the bottom of 4 little moulds with chopped black olives and parsley, cover with a thick layer of fish pulp and press it lightly down to compress the ingredients. Bake in preheated oven at 120 C° for 5-7 minutes, then remove from the oven and let cool at room temperature. Aside, heat two tablespoons of olive oil in a pan, avoiding letting it smoke, add a clove of garlic mashed in its skin and remove it as soon as it gets brown. Add an handful of black olives and the cherry tomatoes cut in half; then adjust salt, add the glass of white wine and let steam. Finish the sauce with finely chopped basil and cook for a couple of minutes stirring gently with a wooden spoon. Serve the fish timbales on individual serving plates, dress them with the sauce and garnish with basil and mint leaves.

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Serves 4 people:
750 gr fillet of beef
1 heaped tablespoon coriander seeds, smashed
1 handful of fresh rosemary, finely chopped
Salt and freshly ground black pepper
A light sprinkling of dried oregano
3 handfuls of watercress
shaved Grana Padano cheese
Extra-virgin olive oil
Balsamic vinegar
Procedure:
Pound the coriander seeds in a pestle or a mortar, then add the finely chopped rosemary, salt, freshly ground pepper and a light sprinkling of dried oregano and cover a chopping board with the resulting herb mixture. Wash and pat dry the fillet with paper towelling, lay it on the board, roll and press the meat to make it tender while making sure that all the mixture sticks to the meat. Heat two spoons of olive oil in a pan and sear the fillet for about 5 minutes, turning it on all sides, until it gets golden brown and slightly crispy. Remove from the pan and allow it to rest for another 5 minutes before slicing it all up as thin as possible. Lay the slices on a large serving plate, cover the fillet with three good handfuls of watercress and dress with a drizzle of olive oil and some tablespoons of balsamic vinegar. Finish with a heaped handful of shaved Grana Padano cheese and a sprinkling of freshly ground pepper.

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Serves 4 people:
1 stick vanilla
300 gr white flour (00 type)
150 gr sugar
300 gr milk
120 gr butter
2 whole eggs
2 egg yolks
200 gr cherries
40 gr powdered sugar
Grated rind of ½ lemon
1 tablespoon cournflour
Procedure:
Wash the cherries, remove stalks and stones and cut them into halves; place in a bowl, sprinkle sugar on top and let rest. Meanwhile prepare the short pastry by kneading the sieved flour with the sugar, the butter cut into small chunks, 2 whole eggs and the grated rind of ½ a lemon. Once the dough you have obtained is smooth, firm and homogeneous, shape it into a ball and let it rest in the fridge for about 20 minutes covered with a plastic foil. Aside, prepare the custard for the filling of the short pastry by whipping two eggs with 30 gr of sugar and thicken with a tablespoon of cournflour. Meanwhile pour 30 gr milk in a pan with a stick of vanilla and bring to the boil, then remove the stick, add the whipped eggs and carry on cooking over a low heat, mixing carefully with a beater until you get a thick cream. Take the dough out of the fridge, roll it out and put half of it in a buttered tart pan. Pour over the lukewarm custard, add the cherries after having previously drained them from their sugary syrup, cover with the remaining half of the dough and bake in a preheated oven at 170 C° for 35 minutes. Once the baking time is over, open the oven and let the cake cool inside of it. Cover the cake with powdered sugar before serving it.

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Serves 4 people:
2 pears (Abate type)
150 gr shaved Grana Padano cheese
40 gr extra-virgin olive oil
1 tablespoon of balsamic vinegar
1 handful of raisins
10-12 walnuts
Salt and pepper
Procedure:
In a bowl soften the raisins in lukewarm water for about half an hour; if, after a while, the water turns turbid, then replace it with running cold water. Drain the raisins and pat dry using a paper towel. Meanwhile prepare a vinaigrette by mixing together olive oil, balsamic vinegar, a pinch of salt and a sprinkling of freshly ground pepper. Whip the ingredients vigorously using a beater and leave the resulting vinaigrette to rest at room temperature. Aside, roughly chop the walnuts. Wash the pears and carefully peel them and cut the skin of each pear into 8 thin strips by using a sharp knife or a peeler. Place the resulting pear carpaccio on individual serving dishes and top them with handfuls of shaved Grana Padano cheese, raisins and crumbled nuts. Drizzle with the vinaigrette before serving.

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Serves 4 people:
320 gr Vialone Nano Veronese rice
1 litre beef stock
250 gr radicchio rosso Treviso
1 scallion
1 glass of Valpolicella DOC wine
Extra virgin olive oil
Butter, salt and stock cube
150 gr aged Monte Veronese cheese
Procedure:
Clean, wash and dry the radicchio leaves, then cut them into shreds about 3 cm long and set aside. Finely chop the scallion and fry it gently in a pan with a knob of butter. When the scallion starts turning golden, add the radicchio shreds and let them stew for a few minutes. Season with salt, cover with a lid and let it cook for a few minutes until the vegetables release their liquid that will be used at the final stage of the cooking process. Add a glass of Valpolicella wine and keep cooking, uncovered, over moderate heat until the liquid has thickened slightly. Set aside. In a separate pan heat 2 spoons of olive oil and a knob of butter, add the rice and let it fry for a few minutes until it looks slightly translucent, stirring gently with a wooden spoon. Add ladlefuls of hot stock as the rice requires it. When the rice is almost ready (2 minutes before the due time) add the radicchio and wine sauce and leave to finish cooking, taking care not to overcook the rice. Remove from the heat, drizzle the shaved Monte Veronese cheese, stir gently and allow to sit for a few minutes before serving.

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Serves 4 people:
300 gr white beans
200 gr short pasta for soups
1 onion
2 carrots
2 stalks of Verona celery
1 clove of garlic
extra virgin olive oil
grated Grana Padano cheese
1 sprig fresh rosemary
salt and pepper to taste
Procedure:
Let the beans soak overnight in order to soften. Drain and cook them in boiling water. Whisk about the half of them. Aside, in a large pan heat 3 spoons of olive oil, add the carrots, onion, celery and garlic you would have previously chopped and let them fry on a low flame. Add the whipped beans and about 2 litres water, bring to a boil over high heat, then lower the heat and let boil gently until the soup has thickened slightly. Season with salt and pepper, add the sprig of fresh rosemary and keep simmering over a low heat for another 20 minutes, covered. Add the beans saved from earlier and then cook the pasta in it for another ten minutes. Serve the pasta and bean soup in single bowls, with a twist of freshly ground pepper, a drizzle of extra virgin olive oil and a sprinkle of grated Grana Padano cheese.

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Serves 4 people:
For the mixed boiled meat:
500 gr beef
A 2kg chicken
A small cotechino sausage
250 gr calf’s head
100 gr onions
100 gr carrots
100 gr celery
For the pearà sauce:
Breadcrumbs, as needed (minimum 100 gr)
30 gr butter
60 gr bone marrow
Greasy broth
1 tablespoon olive oil
Salt and pepper to taste
Procedure:
For the mixed boiled meat: In a large pan of salted boiling water put the chicken and the beef, add the carrots, onions and celery and simmer on a low flame for about 3 hours, until the meat is perfectly done. In a separate pan, boil the cotechino sausage (in which you had previously inserted two toothpicks in order to remove some fat from the meat) and the calf’s head and simmer until they are completely done. Drain the meat and keep it warm aside.
For the pearà sauce: In a large pan heat the butter with a tablespoon of olive oil, add the bone marrow and let melt until the resulting sauce gets a nice colour. Add ladles of the broth obtained by cooking the chicken and beef together (allow 2 ladles per guest), then add the breadcrumbs in a slow, steady stream and continue cooking on a low flame for at least 2 hours whisking in all the time and adding ladles of hot broth whenever the pearà sauce starts getting too thick and dry. Season with salt and abundant pepper. Serve the piping hot pearà sauce in a bowl or on a plate together with the cotechino sausage and the other mixed boiled meat while still warm.

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Serves 6 people:
300 gr flour
1 egg
1 tablespoon extra virgin olive oil
2 handfuls of raisins
50 gr sugar
2 kg apples
1 handful pine nuts
Milk as needed
Butter
Salt
Procedure:
In a large bowl combine together the flour, the sugar, the egg, a tablespoon of olive oil and a pinch of salt. Mix well and knead, adding as much milk as required in order for the dough to get smooth and homogeneous in texture; leave the dough to rest for at least half an hour. Aside, peel the apples and cut them into thin slices. Using a rolling pin, roll out the “pastry dough” into a rather thin sheet and cover it with apple slices, then add two good handfuls of raisins and one of pine nuts, sprinkle with 2 tablespoons sugar and top with few knobs of butter. Roll up the filled pastry to make a sort of sausage and transfer it to a kitchen paper-covered baking tray. Brush the surface of the strudel with milk (or with beaten egg yolk) and bake in a preheated oven for about 40-50 minutes. While baking the apples of the filling will leak out some juice which can be brushed on the surface of the strudel to make a thin caramel-like crust. Once the baking time is over, let the strudel cool and serve it at room temperature cut it in rather thick slices.