Cook the lasagne in plenty of salted water, in the meantime melt the butter in a saucepan and add the mortadella. Drain the lasagne and coat with the butter and mortadella, cut into thin strips. Add the egg yolks and mix well. Add the cheese and pepper and serve hot.

Beat the beef into as large a slice as possible and cover with mortadella slices. Mix the chopped mortadella in a bowl with the spinach, egg, grated cheese and add salt and pepper to taste. Spread the mixture over the meat slice, roll and fix into position using toothpicks. Place in an oven dish and cover with oil and butter, cook in the oven for approx. 40 minutes. Cut into slices and serve with seasonal vegetables.

Fry the butter, peas, mushrooms and clove of garlic in a pan. Fry a little butter in a wide pan and place the mortadella slices in it, cooking on one side only (the slices will arch up), fill with peas, mushrooms and fontina, place in an oven dish and cook for 5 minutes.

Whist the egg, salt, pepper and grated cheese in a bowl. Heat a knob of butter in a 15 cm frying pan and pour in the mixture. Cook the omelette on one side only, on the other side add the gherkin and mortadella and the cook in then oven for 5 minutes.

Prepare the pancakes as usual, then prepare the stuffing: Mix the ricotta, mortadella, spoon of cream, spoon of cheese, in a bowl. Fill the pancakes with the mixture, place them in a buttered oven dish, coat with the remaining cream and cheese and a few knobs of butter. Cook in the oven for 10 minutes.

Cut the mortadella into 3 cm cubes. Drain the onions. Add the diced mortadella and onions alternately on a skewer and place on a plate.
Mix 2-3 spoon of oil with 1 spoon of balsamic vinegar and dowse the kebabs. Leave for at least 15 minutes, turning to assure that the marinade is well distributed.
Drain the kebabs and cook on the grill for 2 minutes each side, brushing with the marinade. Grill the bread.
Dampen the bread with a little marinade then place the kebabs on top and serve.

Sangiovese di Romagna

10 minutes + 15 for the marinade

Cooking time 5 minutes

Cook the zampone following the instructions on the package. Cut the cabbage into strips and place in the stock; add the lemon juice and butter and boil for around 2 hours. Towards the end, add the cream and mix in. Cut the zampone into slices and serve hot with the cabbage.

12 hours before cooking, leave the dried beans to soak in water. Rinse the beans and cook in plenty of water over a slow heat for around an hour, set aside the cooking water. Cook the cotechino following the instructions on the package. Finely chop and fry the onion, carrot, celery and garlic. Add the beans and dowse with red wine, over a strong heat. Cook the beans slowly, adding the cooking water previously set aside, if required. Add the tomato concentrate, bay leaves and sliced cotechino. When cooked, around half an hour later, add the parsley and salt and pepper to taste.

Lightly fry the finely chopped carrot, onion and celery, garlic, bay, rosemary, pork skin, then add the boiled lentils and tomato. Flavour, pour over the stock, bring to the boil and add the diced cotechino, previously cooked according to the instructions on the package. Remove the pork skin, bay leaf, garlic and rosemary and flavour; add stock or boil down to achieve a reasonably thick consistency. Cut incisions into the porcini heads, dress with oil, salt, pepper and thyme and place in the oven for 10 minutes at 170°C. Pour the stewed mixture into pasta bowls, place a mushroom head on the top and sprinkle with slices of black truffle.

Cook the garganelli and dress with oil, garlic and finely grated orange peel. Add the butter and grated cheese, coat well, place the garganelli in the dishes and sprinkle with coppa cut into julienne sticks.

Roll out the pasta very thinly, cut into 8 cm squares and boil in plenty of salted water. Shell the scampi. Fry the celery, carrot and onion in oil, when they start to soften add the scampi heads cut into two, cook and squash well to allow the juice to come out. Add the vegetable stock and bring to the boil, then remove the heads, blend and sieve finely. Flavour the sauce and add water or boil down to give the consistency of a béchamel sauce. Fry the scampi tails in oil and bay leaves. Place a lasagne square in the centre of the plate, stuff with the scampi, dowse with sauce, sprinkle with a little grated cheese and capocollo cut into julienne strips. Cover with another lasagne square, coat with more sauce and sprinkle again with the capocollo and glaze with the tomatoes warmed in oil and garlic.

Boil the rice, drain, leave to cool and mix in 100 g mayonnaise, salt and a mixture of chopped capers, anchovies, parsley and spring onions. Spread the rice mixture over the ham slices, roll each one and cut crossways into 2. Place the 12 tronchetti (“logs”) on a serving dish, with a chopped lettuce and fennel salad in the middle. Dress the logs with half a tomato, olive oil and pepper before serving.

40 minutes

Fry the diced aubergines in a little oil, then blend in the mixer with a spoon of walnut oil, salt pepper and chervil. Peel the tomatoes, chop and dress with salt and extra virgin olive oil. Clean the mushrooms and slice thinly; chop the hazelnuts. Prepare the starter: place the ham slices in a flower shape on a serving plate, add the mushrooms, tomato and aubergine mixture in small balls. Add the hazelnuts and a little oil, then serve.

40 minutes

Cannoli: Knead the dough in a mixer with the oil, egg yolk and a spoon of sugar and leave to rest for 30 minutes, then roll out and cut into 12 equal strips, wind each one onto a cannoli cone. Coat with beaten egg and a little salt then cook in the oven for 15 minutes at 200°C.
Mousse: Blend the cooked ham in the mixer with 3 anchovies, a teaspoon of rinsed capers, mascarpone and a dash of Worcester sauce. Stuff the cannoli with the mousse when cold, and serve.

90 minutes

Fry the sliced courgettes with oil, salt and crushed biscuit. Roll out the pastry to 3 mm and use a part of it to line a 22 cm diameter dish. Fill with knobs of stracchino, sliced ham and courgettes. Cover with a grille of pastry strips or pastry leaves, cut out from the remaining pastry. Cook in the oven at 200°C for 25 minutes; serve warm.

60 minutes

Defrost the spinach. Beat the eggs with salt and half the Grana Padano. Line a rectangular oven dish with oven paper, coat in butter, pour over the beaten eggs and cook in the oven at 190°C for 10 minutes, to make the omelette. In the meantime, cook the spinach with the rest of the butter, salt, nutmeg and remaining Grana Padano. Place the sliced ham, spinach and sliced Emmenthal cheese over the omelette, roll up and cut into slices before serving.

30 minutes

Dice the ham; cut the spinach into strips, chop the shallots, wash, dry and chop the parsley. Place the oil in a pan and soften the shallots without browning, add the spinach and cook for 2-3 minutes. Add the milk and cook over a medium flame for 2-3 minutes. Add the diced ham, mix, add salt and pepper to taste and sprinkle with chopped parsley. Cook the pasta in a large pan of salted water. Drain the pasta and dress with the spinach and ham mixture. Place in a serving dish and serve immediately, with grated Parmigiano-Reggiano as required.

Bardolino chiaretto doc.

20 minutes

10 minutes