Bring a pot of lightly salted water to a boil and add the pasta. While this is cooking, sauté the garlic clove and the chilli in a frying pan. Add the finely cut parsley, and take off the heat to let stand for a couple of minutes.
Stir in the neonata fish and add a ladle of the pasta’s cooking water, shaking the pan to mix the sauce together.
Drain the spaghetti, emptying into the frying pan and mix with the sauce. Serve with a bit of fresh parsley and a pinch of black pepper
Preparation of the rice: In a pot, sauté the onion finely chopped in olive oil. Stir in the rice, cook a bit and add the wine. After the wine is absorb, add the broth. Cook the rice but not completely.
Roll out and cold the rice on a marble plan or on a great plate. Then, in a skillet, stir 4 eggs and the grated parmesan.
Dice the prosciutto and the fresh pecorino in cubes. Take a handful of rice and fill it with the prosciutto and cheese cubes. Wrap everything in a layer of flour, egg and grated parmesan and fry it you obtain a golden brown ball.
It’s possible to change the filling of your arancine like you wish. You could use mozzarella, ricotta and spinach or also a standard ragu’.
In a saucepan, hard-boil the eggs. For the preparation of the seasoning: mix the oil with the lemon and orange juices. Stir in oregano, salt and pepper and until you have the mixture in a creamy consistency.
In a bowl, toss the salad, the cooked beans, the tuna and the ricotta diced in cubes. Stir the seasoning and serve it with toasted bread.
In a saucepan, heat broth and salt. Sauté the onions that you have peeled and finely chopped in 2 spoons of olive oil. Pour over the rice and stir. Stir the wine and cook everything until the wine is absorbed. Pour over the broth and simmer until the rice has a creamy consistency. Meanwhile, in a skillet, sauté the chilli and the crumbled sausage. Stir a little Marsala, and when the sausages are cooked, pour over the mixture to the rice. Cca 3 minutes before the end of the risotto cooking, add the gorgonzola cut in pieces. Finished the cooking, stir in the butter and the grated cheese. Let stand for 3 minutes and serve.
Cut the garlic cloves in halves.
In a saucepan, stir the pine nuts and the minced parsley and stir in 1 or 2 tablespoons of pesto Trituri’.
Sauté the mashed garlic in 2 spoons of oil and stir in the pine nuts.
Cook until al dente the spaghetti, drain it and pour over the pot everything. To complete, remove everything from the pot and stir in the caviar. Add oil and parsley.