The etiquette rejects the habit of the sweet tooth to collect what is left in the bottom of the plate with a nice piece of bread, still enjoying for a few bites of the first delicious. Indeed, to put it all the rules of etiquette would have it done only on informal occasions, helping with a fork and not using hands directly. But, without saying it to anyone, we could get away this weekend and cook something so good on purposeor to make the shoe inevitable. Creamy risotto, pasta with sauce, but also with succulent condiments they will know how to tempt you, but do not be caught unprepared!

Bread can not be missing

Before cooking one of these 50 tasty first courses, make sure you have at home good fresh bread, maybe type Puglia which lends itself well to picking up the sauce if it is offered in slices of the thickness of a finger. If you love sweetheart, it will be perfect too slipper, but take care to eliminate the excess flour before bringing it to the table or it will end in the sauce!

The recipes

And now that bread, ingredients, pots and jaws are ready, let yourself be carried away by the recipes: bigoli with egg with "brüscitt" of veal, ricotta and pea malfatti with speck and scallops, green tagliatelle with lime sauce, spaghetti with guitar mix of shells, spaghetti with lobster and lime, paccheri, ricotta and aubergines, rags and peppers, spaghetti with meatballs, spaghetti with tomato sauce, spaghetti with raw tomatoes, spaghetti with tomatoes in oil and burrata, cavatelli, mackerel and zucchini, tomato sauce with gnocchetti and lamb, gnocchi with tarragon with cream of zucchini, trenette with squacquerone, raw and rocket, lagane and mullet with almond, orecchiette with burrata and friarelli with balsamic vinegar, pasta salad, mango and bresaola, gnocchi stuffed with aubergine and ricotta, tagliatelle with peppers and sardines, linguine with two creams and marinated shrimps , linguine with two marinated creams and shrimps, pasta with sardines, pici with rabbit sauce, crunchy noodles with clams, cappelletti with asparagus with fondue, pasta made in home to Ligurian pesto, cold pasta with ricotta pesto, cepelinai, stuffed gnocchi, trofie, turkey and pepper strips, risotto with lettuce, trenette with zucchini pesto, clams and tomatoes, mini dumplings in aromatic cream, ravioli caprese, goodies, mozzarella and peppers, lasagna with pesto and ricotta, cavatelli with chicken balls, paccheri with clams and cuttlefish, Spaghettoni alla Norma, penne with octopus and raw sauce with fennel, rigatoni with pepper sauce, spaghetti with mixed pesto, bucatini and pecorino cheese, tagliatelle with savory veal ragout, Sardinian gnocchetti with sausage, shrimp paccheri, pumpkin sedanini and scampi, gnocchetti gratin with pumpkin cream, iron macaroni, fish ravioli with vegetables, penne with cream, sausage and saffron, fusilli with pesto sauce zucchini and ricotta.

Our 50 first shoes

WE HAVE COOKED FOR YOU

Bigoli with egg with veal "brüscitt"