INGRÉDIENTS

-1 kg de farine 00

-600ml d'eau tiède

-50 ml d'huile

-25 g de levure de bière

-sucre 1 cuillère à soupe.

PREPARATION

Pour préparer le mélange on doit mélanger la farine, le sel et le sucre.

Dissoudre la levure dans l'eau tiède. Ajouter la farine à l'eau chaude et commencer à mélanger et enfin ajouter l' huile.

la pâte doit être travaillée jusqu'à ce qu'elle devienne une pâte lisse.

Mettez la pâte dans un bol recouvert d'un linge humide et placez le bol dans un endroit chaud pour la faire lever pendant 4-5 heures, jusqu'à ce que le volume de pâte a doublé.

Ensuite, prendre la pâte et commencez à l'étaler avec les mains pour donner une forme circulaire et en laissant les bords plus épais, assaisonné de tomate, mozzarella, huile d'olive et basilic et enfin cuire la pizza à une température de 250 ° C pendant environ 45 minutes.

(Anastasia)

-1kg flour 00

-600ml warm water

-50 ml of oil

-25 g of brewer's yeast

-1 tablespoon sugar

To prepare the mixture started to mix flour, salt and sugar.

Dissolve the yeast in warm water. Add flour to the warm water and start to mix and finally add the oil.

The dough should be worked on until it becomes a smooth, soft dough.

Put the dough in a bowl covered with a damp cloth and place the bowl in a warm place to rise for 4-5 hours, until the volume of dough has doubled.

Then take the dough and started to spread it with the hands up to give a circular shape and leaving the thicker edges, seasoned with tomato, mozzarella, olive oil and basil and finally bake the pizza at a temperature of 250 °C for about 45 minutes
( Anastasia ) 

2. Roll out the dough on a floured surface using a rolling pin and make a layer of about one centimeter thick. Let aside a little bit that will serve to stop the eggs. Spread the surface of the dough with the lard and then sprinkle the entire surface with the pepper, then add the cheese and the salami into cubes, folded and repeat the operation and is once even add the Parmesan cheese. Roll up the dough, place it in a greased pan for donuts with lard, then sprinkle all the casatiello with lard and place over the  egg, Stop them with the strips of remaining dough .

3. Let rise casatiello for another 30 minutes and then cook it in a preheated oven at 220 degrees for 1 hour.
( Claudia Picone)

   •   4 liters (1 gallon) water

* 450 grams (1 pound) dry spaghetti

* olive oil (See below for quantities.)

* 20 grams (3/4 ounces)minced garlic, 

* 1 kilogram (2 pounds) live clams

* 225 grams (8 ounces) canned, shelled clams, thoroughly rinsed (optional)

* 120 milliliters (4 fluid ounces) bottled clam broth (optional)

* a handful ofminced parsley, 

* olive oil (See below for quantity.)

* salt to taste (See below for quantity.)

* Peperoncino or, less commonly, black pepper to taste

*                  PROCEDURE

1. Boil the water in a large pot with a tablespoon of salt.

2. Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7-8 minutes.

3. Put olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.

4. Add the garlic, with the peperoncino, and cook until the garlic becomes brown.. This should take about a minute. Be careful not to burn the garlic.

5. Add the live clams and diced tomatoes.

6. Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.

7. Drain the spaghetti and put it in the pan with the live clams  Reduce the heat to low.

8. Add the canned clams and clam broth to the pan.

9. Season with salt (and pepper, if the peperoncino is not used) to taste Add another tablespoon of olive oil if you like.

10. Sprinkle with chopped parsley.

11. Serve hot.

        (Natascia Moccia)

ingrédients

1 kg de palourdes

200 g de linguine

huile

ail

vin blanc sec

sel

Préparation

 Lavz les palourdes dans l'eau courante.

Mettez les dans une casserole avec 2 gousses d'ail, d'huile 1 dl et 1 verre de vin blanc.

Cuire à feu vif avec le couvercle et attendez leur ouverture.

Dès que les palourdes s'ouvrent, retirez les  de la poêle.

N'utilisez pas les palourdes fermées

Filtrez le liquide formé du bouillon à base d'huile, le vin blanc et de palourdes . Cuire les pâtes . égoutter et faire sauter dans le liquide de palourdes pour 3 minutes. Ajoutez les paluordes et le persil.
       (Natascia Moccia)