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Recipe Turnip greens and Verona celery with spicy bread – Italian Cuisine


  • 1 pc celery or Verona celeriac
  • 700 g turnip tops
  • 50 g breadcrumbs without crust
  • 35 g tomato paste
  • garlic
  • salt
  • fresh chilli
  • extra virgin olive oil

For the recipe of turnip greens and Verona celery with spicy bread, blend the sliced ​​bread with chopped chilli (measure it to taste, we used 2), tomato paste and 10 g of oil; collect the crumbs and compact them, obtaining a loaf. Wrap it in cling film and place it in the freezer for 2 hours.
FOR VEGETABLES: peeled turnip greens and celeriac; cut them into small pieces. Blanch the tops in boiling salted water for 3-4 minutes and drain. Then sauté in a pan with a little oil and a clove of crushed garlic. Add salt. Also sauté the celeriac in a pan with 1 tablespoon of hot oil and a pinch of salt for 10 minutes. Remove the dough from the freezer and grate it in flakes on a plate. Cook them in the microwave for 2 minutes at 900 W. Distribute them over the vegetables and serve.

White chocolate soufflé with spicy pear: how to prepare it – Italian Cuisine


The "wow" effect is guaranteed by the use of the whole pear: a dessert for great occasions that does not require great performances!

You want to make a great impression by bringing a table to the table spoon dessert that will leave everyone speechless?
With a soufflé success is always assured and we give you some suggestions to prepare a delicious and easy one.

Fruit in the dessert

A perfect dinner can only end with dessert and seasonal fruit.
Well, why not take to the table sweet and fruit in one recipe?
Since cooked apples and pears, although with a good wine and many spices, are not exactly mouth-watering desserts, we have thought of a rich and effective alternative.
We cover a cooked pear with the mixture of a white chocolate souffle and cook everything in the oven. It seems difficult, but it's easier than you think.
This dessert should be served warm, simply as it is or accompanied by some semi-coated cream with cinnamon.

The recipe of white chocolate soufflé with spicy pear

Wash very well 4 small kaiser pears and remove the outer skin. Keep the petiole that will serve to make the most beautiful dessert to be presented.
Cook for 10 minutes on very low heat in a glass of Marsala diluted with water together with a cinnamon stick, cardamom berries and star anise. Let it cool.
Separately heated 90 ml of milk with 80 g of white chocolate excellent quality and a cbrown sugar egg, then add 10 g of butter and 20 g of flour well sifted. Let it cool and then add 2 egg yolks.
Apart from whip the whites to snow.
At the end, gently mix the chocolate mixture with the egg whites without removing them.
Lay each pear inside a single-portion muffin mold in well buttered aluminum or in ceramic cocotte and pour a little mixture around it.
Bake in the oven at 180 degrees for 10 minutes and serve when the souffle is still swollen.

Muffin and plumcake with pears

Always taking advantage of the idea of whole pears, you can also prepare some muffin or a plumcake from breakfast.
And if you do not want to cook the pears in wine or water before covering them with the dough, you can also simply wash and dry them well keeping also the outer skin. An advice, though: choose them small size so they cook first.
Considering that this kind of cakes cooks longer than a soufflé, about 30-40 minutes versus 10, the pears will eventually turn out to be very soft and perfect to slice even if you have used them raw.

Browse now our gallery for more advice on preparing this dessert.

Recipe Spicy potato ravioli – Italian Cuisine


  • 700 g potatoes
  • 500 g flour plus a little
  • 400 g grated grana cheese a little more
  • 4 eggs
  • onion
  • butter
  • sage
  • garlic powder
  • mixed spices (garofolà)
  • extra virgin olive oil
  • salt

For the recipe of spiced potato ravioli, boil the potatoes. Meanwhile prepare the dough by working 400 g of flour with the eggs, a pinch of salt and 4 tablespoons of oil, until obtaining a homogeneous mixture. Crush the potatoes. Melt a knob of butter in a pan, add a slice of chopped onion and 100 g of flour. Cook until you get a crumbs set. Add some of the potatoes, then, away from the heat, add part of the grain.
Stir back on the stove, and gradually add the rest of the potatoes and parmesan, a pinch of garlic powder, salt and a teaspoon of garofolà. You will get a consistent and fragrant mixture. Roll out the dough with the dough sheeter, in sheets not too thin, working on a floured surface: the ravioli are large and the filling is consistent, so the dough must be able to contain it without breaking in cooking.
Place the filling on the sheets, in large walnuts, fold the dough covering the filling and cut the ravioli with a serrated wheel, closing the dough well along the edges. Boil the ravioli in boiling salted water for 6-8 minutes, then drain gently. Dissolve in a pan a generous amount of butter with some sage leaves and pass the ravioli to dress them. Complete with a sprinkling of parmesan and serve.