RECIPES

• 12 slices of Signoracci turkey breast
• extra virgin olive oil
• 1 pomegranate
• parsley
• fresh mushrooms
• salt / pepper

Shell a pomegranate and place the seeds in a small bowl. Then take the mushrooms and chop them finely, then cook them in a pan with oil, garlic and parsley. Season them with salt and pepper.
Meanwhile, place the slices of Signoracci turkey breast neatly on a round plate. Using a spoon, he spoons the mushroom sauce onto the turkey slices. Add the pomegranate seeds as decoration and drizzle everything with a drizzle of extra virgin olive oil and serve.

• 700 g of porchetta Signoracci
• 400 g of Catalonian chicory
• 200 g of dried broad beans
• 4 potatoes
• 1 onion
• extra virgin olive oil
• fresh chili pepper
• salt / pepper

Soak the beans for at least two hours. Boil the chicory in lightly salted boiling water; then drain it and keep it aside. Cook the broad beans with the onion and potatoes, peeled and cut into cubes, cover with a drop of water and cook for about 1 hour. Once cooked, blend everything until you obtain a cream. Season with salt and pepper to your taste.
Serve the Signoracci porchetta on the broad bean purée together with the hot chicory, seasoned with a drizzle of extra virgin olive oil, a little salt and, if you like, chopped a little chili pepper.

• 300 g Signoracci sausage mixture
• 300 g of dumplings
• 50 g of basil
• 10 g of pine nuts
• 2 cloves of garlic
• white wine to taste
• 3 tablespoons of pecorino
• extra virgin olive oil
• salt

Wash and dry the basil leaves. Put in the mixer: basil, pine nuts, 1 clove of garlic, 3 tablespoons of pecorino cheese, a little oil and blend until you obtain a smooth sauce. Crumble the Signoracci sausage, sauté it in a pan with garlic and oil, add the wine and then cook until it becomes slightly crunchy. In the meantime, cook the gnocchi, drain them al dente and season them with sausage and pesto.

• 250 g Signoracci veal
• 350 g penne rigate
• 50 g raisins
• 40 g pine nuts
• 2 sachets of saffron
• cherry tomatoes
• vinegar
• extra virgin olive oil
• salt / pepper

Cook the penne in boiling salted water, enriched with a sachet of saffron. Drain them al dente, season them with a drizzle of oil and let them cool. Heat 3 tablespoons of oil in a pan and toast the pine nuts.
Also add the raisins and let them flavor for 1 minute. Blend everything with 3 tablespoons of vinegar; off the heat, add 4 tablespoons of water and another sachet of saffron and a pinch of salt, let everything cool. Season the pasta with the sauce and complete it with the Signoracci veal flaked into pieces, a few cherry tomatoes cut into wedges, salt and pepper to taste.

• 500 g grilled Signoracci ham
• 1 glass balsamic vinegar
• 2 tablespoons of honey
• extra virgin olive oil
• parsley
• salt / black pepper

First, cut the grilled Signoracci ham into strips.
Dissolve the honey in the balsamic vinegar. Pour a drizzle of oil into a pan, add the balsamic vinegar with the honey to the ham, cover and leave to cook for a few minutes, lowering the heat. Remove the lid, let the ham caramelize well, then turn off the heat and serve, completing with a pinch of salt and black pepper and a few sprigs of parsley.

• 200 g Signoracci sausage
• 200 g stracchino
• 8 slices of Apulian bread for bruschetta

Place the stracchino in a bowl. Remove the casing from the Signoracci sausage and place it in the bowl with the stracchino. Mix stracchino and sausage and mix them together. Take the slices of black bread and cut them in half and toast them in the toaster. Spread stracchino and sausage on the croutons and cook them in a preheated ventilated oven at 200°C for 10 minutes until they are golden and crispy.

• 1 artist Signoracci
• 1 kg of asparagus
• 600 g of datterini tomatoes
• 40 g of butter
• 2 cloves of garlic
• thyme to taste
• rosemary to taste
• dried oregano to taste
• extra virgin olive oil
• salt / pepper

Prepare a mixture with garlic, rosemary, thyme and oregano. Wash and cut the cherry tomatoes in half; place them with the cut facing upwards on a baking tray lined with baking paper. Distribute the previously prepared mixture on each cherry tomato, season with salt and pepper; finish with a drizzle of extra virgin olive oil. Preheat the oven to 160°C and bake the cherry tomatoes for 120 minutes. Clean the asparagus by removing the final, woody part of the stem and cook them for 6-7 minutes in plenty of salted water, taking care to keep the tips out of the pan (the steam will be enough to cook them). Drain the asparagus and sauté them in the pan together with the butter; salt and pepper to taste. Place the slices of arista Signoracci on a plate together with the asparagus and cherry tomatoes. Preheat the oven to 220°C and turn on the grill. Bake everything for 3 minutes and gratinate.

• 5 slices of Signoracci roast beef
• a pinch of salad
• 10 of almonds
• 4 cherry tomatoes
• 1 teaspoon capers
• extra virgin olive oil
• salt

Take a round plate and arrange all the ingredients starting from the mixed salad, then the Signoracci roast beef, the cherry tomatoes previously cut in two, the chopped almonds and finally the capers. Season with extra virgin olive oil and a little salt. Once the dish is composed, let it rest for a few minutes, after which the dish will be ready to serve.

• 400 g Signoracci veal
• 240 g cherry tomatoes
• 200 g smoked cheese
• rocket to taste
• extra virgin olive oil
• salt / green pepper

First, take the rocket, wash it, dry it and place it on the serving plate, then place some slices of veal Signoracci. Separately, cut the scamorza into cubes and distribute it over the veal slices. Then wash and cut the cherry tomatoes in half or four parts and add them too. Season with salt and pepper and a drizzle of extra virgin olive oil.

• 1 Signoracci shank
• 4 carrots
• 2 sticks of celery
• 2 spring onions
• parsley to taste
• extra virgin olive oil
• salt / pepper

Chop the spring onions, celery and carrots and brown with 4 tablespoons of oil. Once the sauce is golden brown, let it cool and blend everything with a mixer. Distribute the sauce obtained on a serving plate, place the Signoracci shank previously heated.
Serve the dish warm with a drizzle of oil. Finally decorate with chopped parsley.

For 10 ravioli:
• 200 g of 00 wheat flour
• 2 eggs
• 50 ml of warm water
• 1 pinch of salt
For the filling:
• 150 g of Signoracci porchetta
• 3-4 tablespoons of bechamel
• 200 g of porcini mushrooms
For the seasoning:
• 50 g of melted butter
• grated parmesan to taste
• 1 pinch of pepper

Prepare the dough: place the flour on a work surface and add the egg. Then the water and salt. Work everything until you obtain a homogeneous mixture and shape it into a ball. Let the dough rest.
In the meantime, chop the Signoracci porchetta with the previously cooked mushrooms and add the béchamel sauce, thus obtaining a well-blended and solid mixture. Roll out the dough and prepare the ravioli, cook them in salted water and season them with butter, pepper and parmesan.

• 300 g of Signoracci roast veal
• 50 g of Parmigiano Reggiano
• 25 g of anchovy fillets
• 100 g of salad
• 1 untreated lemon
• 1 bunch of parsley
• extra virgin olive oil
• salt

Combine the drained anchovies in the blender with the parsley, a pinch of salt, 4 tablespoons of oil, the grated zest and lemon juice; blend until you obtain a smooth sauce. Wash the salad and dry it. Arrange a few slices of Signoracci roast veal on each plate, overlapping them slightly on top of each other. Season with the prepared sauce. Distribute the parmesan into thin slices and arrange other slices of roast on top, followed by more salad and slices of parmesan.

• 500 g tagliatelle
• 250 g porchetta
• 1/2 onion
• ½ glass of white wine
• 100 g Parmigiano Reggiano DOP
• 200 ml fresh liquid cream
• parsley
• extra virgin olive oil

Chop the onion and brown it with oil. Add the crumbled porchetta, let it brown then blend
with white wine. Once evaporated, add the cream with a couple of spoons of water, parsley, season with salt and pepper if needed.
Pour in the Parmesan and cook over a very low heat so that the cheese melts forming a cream. Drain the tagliatelle al dente and finish cooking in the sauce. Serve at the table with a nice sprinkling of Parmesan and freshly grated pepper if you like.

• 8 slices of turkey breast
• 150 g of spreadable cheese
• 2 courgettes
• fresh basil
• rocket
• extra virgin olive oil
• salt and pepper
• oregano

Wash the courgettes and cut them lengthwise.
Place them in the pan and grill them until cooked. Arrange them on a plate and season them with oil, salt, oregano and basil.
In the meantime, put the light spreadable cheese in a bowl, add a teaspoon of oil and a few chopped basil leaves and mix everything well.
Spread the cream cheese on each slice of turkey, add a few slices of roasted courgette, fold the slices in half. Secure the ends with a wooden toothpick, then store them in the refrigerator.

• 3 slices of bread
• 100 g of roast beef
• lettuce
• cheese
• tomatoes
• mayonnaise

First, toast 3 slices of bread in a toaster until they reach the desired hardness and color. Then spread 2 tablespoons of mayonnaise on the bread, two pieces of lettuce and some tomato slices, and cover with a second slice of bread.
Spread the mayonnaise on top and cover with two slices of cheese. Add 6 slices of roast beef, followed by 2 slices of cheese and the last piece of bread with mayonnaise. Add 4 sandwich sticks and cut the roast beef sandwich into 4 triangles.

• 320 g tortiglioni
• 400 g of pumpkin
• 200 g of sausage
• ½ of a golden onion
• 50 g of Parmigiano Reggiano DOP
• rosemary
• extra virgin olive oil
• salt

Cook the peeled sausage in a pan until golden, then transfer it to a bowl. Then peel the onion, cut it into slices and chop it finely; continue in the same way with the pumpkin, clean it by removing the insides with a spoon, remove the peel; cut it into cubes. In the sausage pan, add 2 tablespoons of oil, rosemary, onion and pumpkin, mix well to leave it to cook for 15/20 minutes.
Once cooked, remove the twigs and reduce everything to a puree; add a glass of water and the sausage. Cook the tortiglioni until cooked and pour them into the pan with the sauce. To finish, a sprinkling of Parmesan.

• 400 g of turkey breast
• 2 red peppers
• 1 clove of garlic
• parsley
• capers
• balsamic vinegar glaze
• fresh ginger
• extra virgin olive oil
• salt and pepper

Clean the peppers and cut them into strips. Grease the pan with extra virgin olive oil and add the peppers and let them cook until golden. Once cooked, place it in a bowl and let it rest for at least 10 minutes. Then remove the skin, and blend everything with a clove of garlic, a parsley leaf, a slice of fresh ginger, 3 tablespoons of oil, capers, salt and black pepper.
Blend everything until you get a sauce. Place the turkey breast on a plate and add the previously prepared sauce on top. Add some capers here and there and season with balsamic vinegar glaze.

• 100 g of cashew nuts
• 200 g of spinach for salad
• 300 g of roast veal
• 6 slices of bacon to roast
• 3 nectarines
• 1 red onion
• 2 tablespoons grainy mustard
• 3 tablespoons of white wine vinegar
• 4 tablespoons of grapeseed oil
• salt and pepper

Toast the cashew nuts in a non-stick pan for about 3 minutes until they are golden. Place them on a plate and brown the bacon in the same pan until it becomes crispy. Remove it and let it drain on kitchen paper.
Halve the nectarines and cut them into wedges and the onion into rings. Mix the mustard with the vinegar and oil and season with salt and pepper. Arrange the spinach, nectarines, onion and roast on plates. Season everything with the sauce. Chop the bacon and distribute it on the salad with the walnuts.

• 250 g of grilled ham
• 250 g of ricotta
• 2 tablespoons of pine nuts
• 1 shot of brandy
• ½ glass of cream
• salt and pepper

To make ham pâté, a simple operation is enough: finely chop the ham and then blend it with the ricotta, pine nuts, cream, brandy, a pinch of salt and pepper until you obtain a soft, smooth cream.
Your pâté is ready, you just need to let it rest in the fridge for 2 hours. Then transfer it to a bowl or glass jar. Cover and leave to harden in the refrigerator for two hours. Serve it with small warm croutons of white or dark bread.

• 2 potatoes
• 4 slices turkey breast
• 50 g cheese
• parsley
• chives
• extra virgin olive oil
• salt and pepper

Peel and cut the potatoes, pour them into water and cook for 15 minutes. In the meantime, cut the cheese into small pieces. Once ready, mash them in a bowl. Add the finely chopped chives, extra virgin olive oil, salt, pepper and chopped parsley, mix the ingredients well. Add the cheese cubes and mix again.
Take the turkey breast and place the stuffing in the centre, roll it up and secure it with a string of chives, proceed in this way with the other slices of turkey breast too.
Finally, pour some oil on the baking dish and place the rolls.
Bake in a static oven at 180 C° for 15 minutes.

• 280 g 00 type flour
• 2 teaspoons salt
• 4 tablespoons sunflower oil
• 60 ml water
• 80 g frozen spinach
• 200 g sliced roast beef
• 8 salad leaves
• 1 grated carrot
• cooked soy vermicelli
• salt and pepper

Preheat the fan oven to 80°C. Take the flour, salt, oil, water, well-drained spinach in a large bowl and add them all together; knead everything, cover with a cloth and let the dough rest for 20 minutes.
Knead the dough again, then cut it into 4 equal parts and roll it out with a rolling pin on a floured surface forming a circle thus obtaining our piadina.
Cook the piadina in a pan and fill it with lettuce, boiled vermicelli, grated carrots and slices of roast beef. Season with salt and pepper and wrap in cling film.

• 2 rolls of puff pastry
• 200 g porchetta
• 1 mozzarella
• green olives
• bechamel

Place the roll of puff pastry on baking paper and fill with the slices of porchetta until the pastry is completely covered, leaving the center free. If desired, sprinkle a few cubes of mozzarella and sliced ​​olives on top, and add the béchamel sauce at the end without exaggerating.
Using baking paper, seal the edges.
Use a knife to cut the roll of paper lengthwise, leaving a few centimeters of space on one edge, identify the two ends and twist them together to form a donut. Sprinkle with more bechamel and cook in a fan oven at 180° for 30-35 minutes.

• 2 courgettes
• 4 burrata
• 4 Salento pucce
• 300 g of turkey breast
• 12 courgette flowers
• 115 g 00 flour
• 170 g of cold water
• extra virgin olive oil
• peanut oil
• salt and pepper

Wash the courgettes and cut them into slices a few millimeters thick, season them with oil and salt, then cook them on a grill for 2/3 minutes. Take the courgette flowers, wash them, remove the bud and internal pistils, then divide them in half. Prepare the batter in a bowl by pouring the flour, water and salt.
Stir to combine, and dip the courgette flowers.
Once ready, bring the oil to temperature and fry our flowers. Remove with a slotted spoon and let them drain on a tray. Heat the pucce in the oven for a few minutes, divide them in half and fill them with courgettes, burratina, turkey breast and courgette flowers.

• 500 g of roast veal
• 5 artichokes
• 1 white onion
• 1 clove of garlic
• 1 lemon
• vegetable broth
• Grana Padano
• extra virgin olive oil
• salt and pepper

Clean the artichokes and cook them in a pan with water and lemon for 30 minutes. In the meantime, fry the onion and a clove of garlic in a pan with a drizzle of extra virgin olive oil. Once the onion has softened, remove the garlic and add the artichokes, season with salt and pepper, sauté for a few minutes, pour in a little vegetable broth and cook over a low heat covered with a lid.
Once the artichokes are cooked, blend everything with a mixer, put back in the pan and add plenty of Grana Padano. Mix the flavors well, turn off the heat. To finish, add the sauce to the roast veal.

• 300 g roast beef
• 100 g mixed salad
• 50 g parmesan
• 25 g anchovies or anchovies in oil
• 1 lemon
• 1 bunch of parsley
• to taste extra virgin olive oil
• to taste salt

In the mixer, add the drained anchovies, the lemon juice and zest, a handful of parsley leaves, a pinch of salt, 4 tablespoons of extra virgin olive oil and blend until you obtain a smooth sauce.
Arrange 2 slices of roast beef on each plate, overlapping them slightly over each other and covering them with the salad leaves. Season the salad with a teaspoon of the prepared sauce. Finish the dish by adding slices of Parmigiano Reggiano.
Continue until the ingredients are used up and bring to the table immediately. The roast beef millefeuille is ready to be served on the table.

• 400 g of pasta
• 2 courgettes
• 2 carrots
• 200 g of turkey breast (1 thick slice)
• white wine
• garlic
• basil
• salt and pepper

Cut the vegetables into cubes and put them in a pan with oil and garlic without frying the garlic first so the flavor is more delicate.
Once cooked, add a little salt and pepper, the diced turkey breast, deglaze with a little wine and leave to cook covered. Finish cooking without the lid to let the wine evaporate and add the fresh basil.
Cook the pasta and mix it well with the sauce.

• 1 roll of shortcrust pastry
• 250 g of potatoes
• 250 g of porchetta
• 200 g of scamorza
• extra virgin olive oil
• salt and pepper
• rosemary
• grated parmesan

Spread the shortcrust pastry on a baking tray, prick the bottom with a fork, then fill with a first layer of potatoes, porchetta, scamorza and a final layer of potatoes.
Close the edges over the filling, sprinkle with a little parmesan, brush the edges with oil (or milk, or beaten egg), then cook for about 30 minutes in a static oven preheated to 180°C.
The savory potato and porchetta pie is ready, let it cool just a little and then serve it.

• 10 not too large slices of roast beef
• 1/2 clean mango
• 1/2 cleaned red pepper
• 1/2 Hass avocado
• 1 lime
• 8 g of fresh parsley
• 30 g of red onion
• 1/2 clove of garlic
• salt to taste

Cut the mango and pepper into sticks with a side of 4-5 millimeters and a little longer than the shortest side of the roast beef slices, so they protrude at the sides.
Place the avocado pulp, lime juice, fresh parsley, red onion, garlic and salt in a blender, then blend all these ingredients until you obtain a smooth cream.
Place a slice of roast beef on a cutting board, sprinkle it with a teaspoon of avocado cream, spreading it well over the entire surface. Arrange the mango and pepper sticks on one end of the slice, placing 2 mango sticks and 3 pepper sticks, then wrap the slice of meat around itself and place it on a serving plate, then proceed in this way until the ingredients are used up.

• 3 sausages
• 250 g friggitelli
• 70 g grated pecorino romano
• salt to taste
• extra virgin olive oil to taste
• black pepper to taste
• 1.5 kg of gnocchi

Coarsely chop the sausage with a knife, clean the friggitelli, remove the internal seeds and cut them into small pieces.
Brown the garlic in a pan with a drizzle of oil, add the sausage and brown it for a couple of minutes; pour in the wine and let it evaporate.
Add the friggitelli, add a drop of water and leave to cook for at least 10 minutes. Boil the gnocchi in boiling salted water, when they float to the surface, drain them and pour them into the pan with the seasoning.
Add the grated pecorino and ground pepper, add a drop of the gnocchi cooking water and mix well.

• 5 slices of turkey breast
• 200 g of fresh spreadable cheese
• 100 g of green olives
• 1 cucumber
• parsley
• extra virgin olive oil
• salt and pepper

Clean the cucumber and cut it into sticks.
Pitt the olives and cut them into pieces.
Work the fresh cheese with a fork, adding chopped parsley, oil, salt, pepper and olives.
Spread the cream obtained on the turkey slice, place a small piece of cucumber on one end and roll it up on itself. Proceed with all the slices.
Let it rest in the fridge for an hour.
Served cold they are an excellent summer dinner, or a perfect aperitif!

• 12 baked flatbreads
• 2 slices of porchetta
• 80 g provolone
• 5 tablespoons extra virgin olive oil
• 1 clove of garlic
• 2 sprigs of rosemary
• 1 teaspoon fennel seeds
• black pepper to taste
• songino to taste

Start by preparing the aromatic oil: pour the extra virgin olive oil into a saucepan and let it cool slightly, remove it from the heat and add a clove of garlic cut in half, the rosemary finely chopped with a knife and the fennel seeds. Pepper generously and let it rest for at least 2 hours to flavor the oil.
Then remove the rind from the provolone and cut it into regular cubes (about 1 cm per side). Do the same operation with the 2 slices of porchetta. Cover each flatbread with cubes of porchetta and cubes of provolone.
Finally, add some songino leaves, season with a few drops of aromatic oil and serve the appetizers!

• 300 g couscous
• 200 g roast veal
• 150 g peas
• 150 g asparagus
• 1 shallot
• celery
• 2 carrots
• onion
• fresh basil
• salt and pepper

In a pan, cook the vegetables with a drizzle of oil: chopped shallots, peas, a carrot and chopped asparagus.
Let it cook for 5 min.
We prepare the broth to cook the couscous: put in a pan with water, celery, carrot, onion and a drizzle of oil.
Bring to the boil and salt. We put the couscous in a bowl and add the same amount of broth, 300g of couscous with 300g of broth (1:1).
We cover with a cloth and wait 4/5 minutes.
We fluff the couscous with a fork.
We combine the diced meat and the vegetables, mix, add the basil. If necessary, add salt and pepper and then finish with a drizzle of oil.

• 1 kg new potatoes
• 750 g sausages
• 5 shallots
• 10 ml lemon juice
• rocket to taste
• salt to taste
• pepper to taste
• extra virgin olive oil to taste

Wash the potatoes and cut them in half without peeling them.
In a large baking dish, place the potatoes with a drizzle of oil, season with salt and pepper and cook in a hot oven at 200°.
Cook the potatoes until they begin to brown. In the meantime, peel and cut the shallots in half lengthwise.
Also cut the sausages into small pieces, drizzle everything with a drizzle of oil, place them in the pan together with the potatoes.
Continue cooking for another 30-40 minutes, lowering the temperature if necessary. Once the potatoes and sausages have become tender, transfer them to a serving plate and let them cool for another 5 minutes.
Add the rocket, sprinkle everything with lemon juice and serve immediately.

• 700 g rice
• 300 g roast veal
• 1 liter tomato sauce
• 3 or 4 eggs
• breadcrumbs to taste
• 2 cubes of meat
• stringy cheese (mozzarella, provola)
• 50 g of butter
• 100 g of parmesan or parmesan

Previously prepare the sauce with 200g of frozen very fine peas. At the end of cooking, add the diced meat and place in the fridge. Cook the rice in plenty of water where we have dissolved the 2 stock cubes, drain and season with butter and parmesan, leave the rice and sauce to cool and rest overnight.
The following day: moisten your hands with water, take a handful of rice and make a hole inside the ball, fill it with sauce and diced cheese, close it, sealing the filling inside. Pass the arancino first in the egg and then in the breadcrumbs twice, so as to form a crunchy and delicious bread crust.
When they are ready, fry in plenty of hot oil and when they are evenly golden. Serve hot.