{"id":2468,"date":"2026-03-25T09:34:02","date_gmt":"2026-03-25T08:34:02","guid":{"rendered":"https:\/\/www.porchetta.it\/ricette\/"},"modified":"2026-04-30T09:53:50","modified_gmt":"2026-04-30T07:53:50","slug":"recipes","status":"publish","type":"page","link":"https:\/\/www.porchetta.it\/en\/recipes\/","title":{"rendered":"Recipes"},"content":{"rendered":"

Turkey with mushrooms and pomegranate<\/h2><\/div>
<\/div><\/div>
    \n
  • VERY EASY<\/em><\/li>\n
  • 20 MINUTES<\/em><\/li>\n
  • BUDGET-FRIENDLY<\/em><\/li>\n
  • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
    <\/div><\/div>

    INGREDIENTS<\/h3><\/div>

    \u2022 12 slices of Signoracci turkey breast<\/strong>
    \n\u2022 extra virgin olive oil
    \n\u2022 1 pomegranate
    \n\u2022 parsley
    \n\u2022 fresh mushrooms
    \n\u2022 salt \/ pepper<\/p>\n<\/div><\/div><\/div>

    METHOD<\/h3><\/div>

    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.
    \nMeanwhile, place the slices of Signoracci turkey breast<\/strong> 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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    Porchetta with broad beans and chicory<\/h2><\/div>
    <\/div><\/div>
      \n
    • VERY EASY<\/em><\/li>\n
    • 15 MINUTES<\/em><\/li>\n
    • BUDGET-FRIENDLY<\/em><\/li>\n
    • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
      <\/div><\/div>

      INGREDIENTS<\/h3><\/div>

      \u2022 700 g of porchetta <\/strong>Signoracci<\/strong>
      \n\u2022 400 g of Catalonian chicory
      \n\u2022 200 g of dried broad beans
      \n\u2022 4 potatoes
      \n\u2022 1 onion
      \n\u2022 extra virgin olive oil
      \n\u2022 fresh chili pepper
      \n\u2022 salt \/ pepper<\/p>\n<\/div><\/div><\/div>

      METHOD<\/h3><\/div>

      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.
      \nServe the Signoracci porchetta<\/strong> on the broad bean pur\u00e9e 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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      Sausage and pesto gnocchi<\/h2><\/div>
      <\/div><\/div>
        \n
      • VERY EASY<\/em><\/li>\n
      • 20 MINUTES<\/em><\/li>\n
      • BUDGET-FRIENDLY<\/em><\/li>\n
      • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
        <\/div><\/div>

        INGREDIENTS<\/h3><\/div>

        \u2022 300 g Signoracci sausage mixture<\/strong>
        \n\u2022 300 g of dumplings
        \n\u2022 50 g of basil
        \n\u2022 10 g of pine nuts
        \n\u2022 2 cloves of garlic
        \n\u2022 white wine to taste
        \n\u2022 3 tablespoons of pecorino
        \n\u2022 extra virgin olive oil
        \n\u2022 salt<\/p>\n<\/div><\/div><\/div>

        METHOD<\/h3><\/div>

        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<\/strong>, saut\u00e9 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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        Penne with veal and raisins<\/h2><\/div>
        <\/div><\/div>
          \n
        • VERY EASY<\/em><\/li>\n
        • 15 MINUTES<\/em><\/li>\n
        • BUDGET-FRIENDLY<\/em><\/li>\n
        • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
          <\/div><\/div>

          INGREDIENTS<\/h3><\/div>

          \u2022 250 g Signoracci veal<\/strong>
          \n\u2022 350 g penne rigate
          \n\u2022 50 g raisins
          \n\u2022 40 g pine nuts
          \n\u2022 2 sachets of saffron
          \n\u2022 cherry tomatoes
          \n\u2022 vinegar
          \n\u2022 extra virgin olive oil
          \n\u2022 salt \/ pepper<\/p>\n<\/div><\/div><\/div>

          METHOD<\/h3><\/div>

          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.
          \nAlso 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<\/strong> flaked into pieces, a few cherry tomatoes cut into wedges, salt and pepper to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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          Balsamic ham and honey<\/h2><\/div>
          <\/div><\/div>
            \n
          • VERY EASY<\/em><\/li>\n
          • 15 MINUTES<\/em><\/li>\n
          • BUDGET-FRIENDLY<\/em><\/li>\n
          • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
            <\/div><\/div>

            INGREDIENTS<\/h3><\/div>

            \u2022 500 g grilled Signoracci ham<\/strong>
            \n\u2022 1 glass balsamic vinegar
            \n\u2022 2 tablespoons of honey
            \n\u2022 extra virgin olive oil
            \n\u2022 parsley
            \n\u2022 salt \/ black pepper<\/p>\n<\/div><\/div><\/div>

            METHOD<\/h3><\/div>

            First, cut the grilled Signoracci ham<\/strong> into strips.
            \nDissolve 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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            Sausage and stracchino bruschetta<\/h2><\/div>
            <\/div><\/div>
              \n
            • VERY EASY<\/em><\/li>\n
            • 15 MINUTES<\/em><\/li>\n
            • BUDGET-FRIENDLY<\/em><\/li>\n
            • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
              <\/div><\/div>

              INGREDIENTS<\/h3><\/div>

              \u2022 200 g Signoracci sausage<\/strong>
              \n\u2022 200 g stracchino
              \n\u2022 8 slices of Apulian bread for bruschetta<\/p>\n<\/div><\/div><\/div>

              METHOD<\/h3><\/div>

              Place the stracchino in a bowl. Remove the casing from the Signoracci sausage<\/strong> 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\u00b0C for 10 minutes until they are golden and crispy.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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              Arista with asparagus and cherry tomatoes<\/h2><\/div>
              <\/div><\/div>
                \n
              • VERY EASY<\/em><\/li>\n
              • 30 MINUTES<\/em><\/li>\n
              • MEDIUM<\/em><\/li>\n
              • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                <\/div><\/div>

                INGREDIENTS<\/h3><\/div>

                \u2022 1 artist Signoracci<\/strong>
                \n\u2022 1 kg of asparagus
                \n\u2022 600 g of datterini tomatoes
                \n\u2022 40 g of butter
                \n\u2022 2 cloves of garlic
                \n\u2022 thyme to taste
                \n\u2022 rosemary to taste
                \n\u2022 dried oregano to taste
                \n\u2022 extra virgin olive oil
                \n\u2022 salt \/ pepper<\/p>\n<\/div><\/div><\/div>

                METHOD<\/h3><\/div>

                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\u00b0C 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 saut\u00e9 them in the pan together with the butter; salt and pepper to taste. Place the slices of arista Signoracci<\/strong> on a plate together with the asparagus and cherry tomatoes. Preheat the oven to 220\u00b0C and turn on the grill. Bake everything for 3 minutes and gratinate.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                Delicious roast beef<\/h2><\/div>
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                  \n
                • VERY EASY<\/em><\/li>\n
                • 10 MINUTES<\/em><\/li>\n
                • BUDGET-FRIENDLY<\/em><\/li>\n
                • 1 PERSON<\/em><\/li>\n<\/ul>\n<\/div>
                  <\/div><\/div>

                  INGREDIENTS<\/h3><\/div>

                  \u2022 5 slices of Signoracci roast beef<\/strong>
                  \n\u2022 a pinch of salad
                  \n\u2022 10 of almonds
                  \n\u2022 4 cherry tomatoes
                  \n\u2022 1 teaspoon capers
                  \n\u2022 extra virgin olive oil
                  \n\u2022 salt<\/p>\n<\/div><\/div><\/div>

                  METHOD<\/h3><\/div>

                  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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                  Veal with rocket and cheese<\/h2><\/div>
                  <\/div><\/div>
                    \n
                  • EASY<\/em><\/li>\n
                  • 10 MINUTES<\/em><\/li>\n
                  • BUDGET-FRIENDLY<\/em><\/li>\n
                  • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                    <\/div><\/div>

                    INGREDIENTS<\/h3><\/div>

                    \u2022 400 g Signoracci veal<\/strong>
                    \n\u2022 240 g cherry tomatoes
                    \n\u2022 200 g smoked cheese
                    \n\u2022 rocket to taste
                    \n\u2022 extra virgin olive oil
                    \n\u2022 salt \/ green pepper<\/p>\n<\/div><\/div><\/div>

                    METHOD<\/h3><\/div>

                    First, take the rocket, wash it, dry it and place it on the serving plate, then place some slices of veal <\/strong>Signoracci<\/strong>. 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                    Shank in fantasy sauce<\/h2><\/div>
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                      \n
                    • VERY EASY<\/em><\/li>\n
                    • 10 MINUTES<\/em><\/li>\n
                    • BUDGET-FRIENDLY<\/em><\/li>\n
                    • 1 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                      <\/div><\/div>

                      INGREDIENTS<\/h3><\/div>

                      \u2022 1 Signoracci shank<\/strong>
                      \n\u2022 4 carrots
                      \n\u2022 2 sticks of celery
                      \n\u2022 2 spring onions
                      \n\u2022 parsley to taste
                      \n\u2022 extra virgin olive oil
                      \n\u2022 salt \/ pepper<\/p>\n<\/div><\/div><\/div>

                      METHOD<\/h3><\/div>

                      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<\/strong> previously heated.
                      \nServe the dish warm with a drizzle of oil. Finally decorate with chopped parsley.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                      Ravioli with porchetta and porcini mushrooms<\/h2><\/div>
                      <\/div><\/div>
                        \n
                      • DIFFICULT<\/em><\/li>\n
                      • 40 MINUTES<\/em><\/li>\n
                      • MEDIUM<\/em><\/li>\n
                      • 1 PERSON<\/em><\/li>\n<\/ul>\n<\/div>
                        <\/div><\/div>

                        INGREDIENTS<\/h3><\/div>

                        For 10 ravioli:<\/em><\/strong>
                        \n\u2022 200 g of 00 wheat flour
                        \n\u2022 2 eggs
                        \n\u2022 50 ml of warm water
                        \n\u2022 1 pinch of salt
                        \nFor the filling:<\/strong><\/em>
                        \n\u2022 150 g of Signoracci porchetta<\/strong>
                        \n\u2022 3-4 tablespoons of bechamel
                        \n\u2022 200 g of porcini mushrooms
                        \nFor the seasoning:<\/strong><\/em>
                        \n\u2022 50 g of melted butter
                        \n\u2022 grated parmesan to taste
                        \n\u2022 1 pinch of pepper<\/p>\n<\/div><\/div><\/div>

                        METHOD<\/h3><\/div>

                        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.
                        \nIn the meantime, chop the Signoracci porchetta<\/strong> with the previously cooked mushrooms and add the b\u00e9chamel 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                        Roast veal millefeuille<\/h2><\/div>
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                          \n
                        • EASY<\/em><\/li>\n
                        • 20 MINUTES<\/em><\/li>\n
                        • BUDGET-FRIENDLY<\/em><\/li>\n
                        • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                          <\/div><\/div>

                          INGREDIENTS<\/h3><\/div>

                          \u2022 300 g of Signoracci roast veal<\/strong>
                          \n\u2022 50 g of Parmigiano Reggiano
                          \n\u2022 25 g of anchovy fillets
                          \n\u2022 100 g of salad
                          \n\u2022 1 untreated lemon
                          \n\u2022 1 bunch of parsley
                          \n\u2022 extra virgin olive oil
                          \n\u2022 salt<\/p>\n<\/div><\/div><\/div>

                          METHOD<\/h3><\/div>

                          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<\/strong> 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                          Tagliatelle with porchetta<\/h2><\/div>
                          <\/div><\/div>
                            \n
                          • VERY EASY<\/em><\/li>\n
                          • 25 MINUTES<\/em><\/li>\n
                          • BUDGET-FRIENDLY<\/em><\/li>\n
                          • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                            <\/div><\/div>

                            INGREDIENTS<\/h3><\/div>

                            \u2022 500 g tagliatelle
                            \n\u2022 250 g porchetta<\/strong>
                            \n\u2022 1\/2 onion
                            \n\u2022 \u00bd glass of white wine
                            \n\u2022 100 g Parmigiano Reggiano DOP
                            \n\u2022 200 ml fresh liquid cream
                            \n\u2022 parsley
                            \n\u2022 extra virgin olive oil<\/p>\n<\/div><\/div><\/div>

                            METHOD<\/h3><\/div>

                            Chop the onion and brown it with oil. Add the crumbled porchetta<\/strong>, let it brown then blend
                            \nwith white wine. Once evaporated, add the cream with a couple of spoons of water, parsley, season with salt and pepper if needed.
                            \nPour 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                            Turkey fans<\/h2><\/div>
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                              \n
                            • VERY EASY<\/em><\/li>\n
                            • 25 MINUTES<\/em><\/li>\n
                            • MEDIUM<\/em><\/li>\n
                            • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
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                              INGREDIENTS<\/h3><\/div>

                              \u2022 8 slices of turkey breast<\/strong>
                              \n\u2022 150 g of spreadable cheese
                              \n\u2022 2 courgettes
                              \n\u2022 fresh basil
                              \n\u2022 rocket
                              \n\u2022 extra virgin olive oil
                              \n\u2022 salt and pepper
                              \n\u2022 oregano<\/p>\n<\/div><\/div><\/div>

                              METHOD<\/h3><\/div>

                              Wash the courgettes and cut them lengthwise.
                              \nPlace them in the pan and grill them until cooked. Arrange them on a plate and season them with oil, salt, oregano and basil.
                              \nIn 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.
                              \nSpread the cream cheese on each slice of turkey<\/strong>, 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                              Roast beef sandwich<\/h2><\/div>
                              <\/div><\/div>
                                \n
                              • VERY EASY<\/em><\/li>\n
                              • 10 MINUTES<\/em><\/li>\n
                              • BUDGET-FRIENDLY<\/em><\/li>\n
                              • 1 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                <\/div><\/div>

                                INGREDIENTS<\/h3><\/div>

                                \u2022 3 slices of bread
                                \n\u2022 100 g of roast beef<\/strong>
                                \n\u2022 lettuce
                                \n\u2022 cheese
                                \n\u2022 tomatoes
                                \n\u2022 mayonnaise<\/p>\n<\/div><\/div><\/div>

                                METHOD<\/h3><\/div>

                                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.
                                \nSpread the mayonnaise on top and cover with two slices of cheese. Add 6 slices of roast beef<\/strong>, followed by 2 slices of cheese and the last piece of bread with mayonnaise. Add 4 sandwich sticks and cut the roast beef<\/strong> sandwich into 4 triangles.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                Paccheri with sausage<\/h2><\/div>
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                                  \n
                                • VERY EASY<\/em><\/li>\n
                                • 45 MINUTES<\/em><\/li>\n
                                • MEDIUM<\/em><\/li>\n
                                • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                  <\/div><\/div>

                                  INGREDIENTS<\/h3><\/div>

                                  \u2022 320 g tortiglioni
                                  \n\u2022 400 g of pumpkin
                                  \n\u2022 200 g of sausage<\/strong>
                                  \n\u2022 \u00bd of a golden onion
                                  \n\u2022 50 g of Parmigiano Reggiano DOP
                                  \n\u2022 rosemary
                                  \n\u2022 extra virgin olive oil
                                  \n\u2022 salt<\/p>\n<\/div><\/div><\/div>

                                  METHOD<\/h3><\/div>

                                  Cook the peeled sausage<\/strong> 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<\/strong> pan, add 2 tablespoons of oil, rosemary, onion and pumpkin, mix well to leave it to cook for 15\/20 minutes.
                                  \nOnce 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                  Turkey breast with peppers<\/h2><\/div>
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                                    \n
                                  • MEDIA<\/em><\/li>\n
                                  • 2 H 30 MINUTES<\/em><\/li>\n
                                  • MEDIUM<\/em><\/li>\n
                                  • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
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                                    INGREDIENTS<\/h3><\/div>

                                    \u2022 400 g of turkey breast<\/strong>
                                    \n\u2022 2 red peppers
                                    \n\u2022 1 clove of garlic
                                    \n\u2022 parsley
                                    \n\u2022 capers
                                    \n\u2022 balsamic vinegar glaze
                                    \n\u2022 fresh ginger
                                    \n\u2022 extra virgin olive oil
                                    \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                    METHOD<\/h3><\/div>

                                    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.
                                    \nBlend everything until you get a sauce. Place the turkey breast<\/strong> on a plate and add the previously prepared sauce on top. Add some capers here and there and season with balsamic vinegar glaze.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                    Roast veal salad<\/h2><\/div>
                                    <\/div><\/div>
                                      \n
                                    • VERY EASY<\/em><\/li>\n
                                    • 15 MINUTES<\/em><\/li>\n
                                    • MEDIUM<\/em><\/li>\n
                                    • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                      <\/div><\/div>

                                      INGREDIENTS<\/h3><\/div>

                                      \u2022 100 g of cashew nuts
                                      \n\u2022 200 g of spinach for salad
                                      \n\u2022 300 g of roast veal<\/strong>
                                      \n\u2022 6 slices of bacon to roast
                                      \n\u2022 3 nectarines
                                      \n\u2022 1 red onion
                                      \n\u2022 2 tablespoons grainy mustard
                                      \n\u2022 3 tablespoons of white wine vinegar
                                      \n\u2022 4 tablespoons of grapeseed oil
                                      \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                      METHOD<\/h3><\/div>

                                      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.
                                      \nHalve 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<\/strong> on plates. Season everything with the sauce. Chop the bacon and distribute it on the salad with the walnuts.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                      <\/div><\/div><\/div><\/div><\/div><\/div>

                                      Ham p\u00e2t\u00e9<\/h2><\/div>
                                      <\/div><\/div>
                                        \n
                                      • VERY EASY<\/em><\/li>\n
                                      • 2 H 30 MINUTES<\/em><\/li>\n
                                      • BUDGET-FRIENDLY<\/em><\/li>\n
                                      • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                        <\/div><\/div>

                                        INGREDIENTS<\/h3><\/div>

                                        \u2022 250 g of grilled ham<\/strong>
                                        \n\u2022 250 g of ricotta
                                        \n\u2022 2 tablespoons of pine nuts
                                        \n\u2022 1 shot of brandy
                                        \n\u2022 \u00bd glass of cream
                                        \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                        METHOD<\/h3><\/div>

                                        To make ham p\u00e2t\u00e9, 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.
                                        \nYour p\u00e2t\u00e9 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                        Turkey breast rolls<\/h2><\/div>
                                        <\/div><\/div>
                                          \n
                                        • VERY EASY<\/em><\/li>\n
                                        • 25 MINUTES<\/em><\/li>\n
                                        • BUDGET-FRIENDLY<\/em><\/li>\n
                                        • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                          <\/div><\/div>

                                          INGREDIENTS<\/h3><\/div>

                                          \u2022 2 potatoes
                                          \n\u2022 4 slices turkey breast<\/strong>
                                          \n\u2022 50 g cheese
                                          \n\u2022 parsley
                                          \n\u2022 chives
                                          \n\u2022 extra virgin olive oil
                                          \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                          METHOD<\/h3><\/div>

                                          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.
                                          \nTake 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.
                                          \nFinally, pour some oil on the baking dish and place the rolls.
                                          \nBake in a static oven at 180 C\u00b0 for 15 minutes.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                          <\/div><\/div><\/div><\/div><\/div><\/div>

                                          Wrap roast beef<\/h2><\/div>
                                          <\/div><\/div>
                                            \n
                                          • VERY EASY<\/em><\/li>\n
                                          • 55 MINUTES<\/em><\/li>\n
                                          • MEDIUM<\/em><\/li>\n
                                          • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                            <\/div><\/div>

                                            INGREDIENTS<\/h3><\/div>

                                            \u2022 280 g 00 type flour
                                            \n\u2022 2 teaspoons salt
                                            \n\u2022 4 tablespoons sunflower oil
                                            \n\u2022 60 ml water
                                            \n\u2022 80 g frozen spinach
                                            \n\u2022 200 g sliced roast beef<\/strong>
                                            \n\u2022 8 salad leaves
                                            \n\u2022 1 grated carrot
                                            \n\u2022 cooked soy vermicelli
                                            \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                            METHOD<\/h3><\/div>

                                            Preheat the fan oven to 80\u00b0C. 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.
                                            \nKnead 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.
                                            \nCook the piadina in a pan and fill it with lettuce, boiled vermicelli, grated carrots and slices of roast beef<\/strong>. Season with salt and pepper and wrap in cling film.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                            Savory pie with porchetta<\/h2><\/div>
                                            <\/div><\/div>
                                              \n
                                            • VERY EASY<\/em><\/li>\n
                                            • 60 MINUTES<\/em><\/li>\n
                                            • BUDGET-FRIENDLY<\/em><\/li>\n
                                            • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                              <\/div><\/div>

                                              INGREDIENTS<\/h3><\/div>

                                              \u2022 2 rolls of puff pastry
                                              \n\u2022 200 g porchetta<\/strong>
                                              \n\u2022 1 mozzarella
                                              \n\u2022 green olives
                                              \n\u2022 bechamel<\/p>\n<\/div><\/div><\/div>

                                              METHOD<\/h3><\/div>

                                              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 \u200b\u200bolives on top, and add the b\u00e9chamel sauce at the end without exaggerating.
                                              \nUsing baking paper, seal the edges.
                                              \nUse 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\u00b0 for 30-35 minutes.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                              <\/div><\/div><\/div><\/div><\/div><\/div>

                                              Turkey rump slice<\/h2><\/div>
                                              <\/div><\/div>
                                                \n
                                              • VERY EASY<\/em><\/li>\n
                                              • 25 MINUTES<\/em><\/li>\n
                                              • MEDIUM<\/em><\/li>\n
                                              • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                                <\/div><\/div>

                                                INGREDIENTS<\/h3><\/div>

                                                \u2022 2 courgettes
                                                \n\u2022 4 burrata
                                                \n\u2022 4 Salento pucce
                                                \n\u2022 300 g of turkey breast<\/strong>
                                                \n\u2022 12 courgette flowers
                                                \n\u2022 115 g 00 flour
                                                \n\u2022 170 g of cold water
                                                \n\u2022 extra virgin olive oil
                                                \n\u2022 peanut oil
                                                \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                                METHOD<\/h3><\/div>

                                                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.
                                                \nStir to combine, and dip the courgette flowers.
                                                \nOnce 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<\/strong> and courgette flowers.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                                Roast veal with artichokes<\/h2><\/div>
                                                <\/div><\/div>
                                                  \n
                                                • VERY EASY<\/em><\/li>\n
                                                • 40 MINUTES<\/em><\/li>\n
                                                • MEDIUM<\/i><\/li>\n
                                                • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                                  <\/div><\/div>

                                                  INGREDIENTS<\/h3><\/div>

                                                  \u2022 500 g of roast veal<\/strong>
                                                  \n\u2022 5 artichokes
                                                  \n\u2022 1 white onion
                                                  \n\u2022 1 clove of garlic
                                                  \n\u2022 1 lemon
                                                  \n\u2022 vegetable broth
                                                  \n\u2022 Grana Padano
                                                  \n\u2022 extra virgin olive oil
                                                  \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                                  METHOD<\/h3><\/div>

                                                  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, saut\u00e9 for a few minutes, pour in a little vegetable broth and cook over a low heat covered with a lid.
                                                  \nOnce 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<\/strong>.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                                  <\/div><\/div><\/div><\/div><\/div><\/div>

                                                  Millefeuille with roast beef<\/h2><\/div>
                                                  <\/div><\/div>
                                                    \n
                                                  • EASY<\/em><\/li>\n
                                                  • 30 MINUTES<\/em><\/li>\n
                                                  • BUDGET-FRIENDLY<\/em><\/li>\n
                                                  • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                                    <\/div><\/div>

                                                    INGREDIENTS<\/h3><\/div>

                                                    \u2022 300 g roast beef<\/strong>
                                                    \n\u2022 100 g mixed salad
                                                    \n\u2022 50 g parmesan
                                                    \n\u2022 25 g anchovies or anchovies in oil
                                                    \n\u2022 1 lemon
                                                    \n\u2022 1 bunch of parsley
                                                    \n\u2022 to taste extra virgin olive oil
                                                    \n\u2022 to taste salt<\/p>\n<\/div><\/div><\/div>

                                                    METHOD<\/h3><\/div>

                                                    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.
                                                    \nArrange 2 slices of roast beef<\/strong> 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.
                                                    \nContinue until the ingredients are used up and bring to the table immediately. The roast beef<\/strong> millefeuille is ready to be served on the table.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                                    Fusilli, vegetables and turkey breast<\/h2><\/div>
                                                    <\/div><\/div>
                                                      \n
                                                    • MEDIA<\/em><\/li>\n
                                                    • 35 MINUTES<\/em><\/li>\n
                                                    • BUDGET-FRIENDLY<\/i><\/li>\n
                                                    • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                                      <\/div><\/div>

                                                      INGREDIENTS<\/h3><\/div>

                                                      \u2022 400 g of pasta
                                                      \n\u2022 2 courgettes
                                                      \n\u2022 2 carrots
                                                      \n\u2022 200 g of turkey breast (1 thick slice)<\/strong>
                                                      \n\u2022 white wine
                                                      \n\u2022 garlic
                                                      \n\u2022 basil
                                                      \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                                      METHOD<\/h3><\/div>

                                                      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.
                                                      \nOnce 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.
                                                      \nCook the pasta and mix it well with the sauce.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                                      <\/div><\/div><\/div><\/div><\/div><\/div>

                                                      Savory potato and porchetta pie<\/h2><\/div>
                                                      <\/div><\/div>
                                                        \n
                                                      • VERY EASY<\/em><\/li>\n
                                                      • 30 MINUTES<\/em><\/li>\n
                                                      • BUDGET-FRIENDLY<\/em><\/li>\n
                                                      • MOLD \u00d8 24CM<\/li>\n<\/ul>\n<\/div>
                                                        <\/div><\/div>

                                                        INGREDIENTS<\/h3><\/div>

                                                        \u2022 1 roll of shortcrust pastry
                                                        \n\u2022 250 g of potatoes
                                                        \n\u2022 250 g of porchetta<\/strong>
                                                        \n\u2022 200 g of scamorza
                                                        \n\u2022 extra virgin olive oil
                                                        \n\u2022 salt and pepper
                                                        \n\u2022 rosemary
                                                        \n\u2022 grated parmesan<\/p>\n<\/div><\/div><\/div>

                                                        METHOD<\/h3><\/div>

                                                        Spread the shortcrust pastry on a baking tray, prick the bottom with a fork, then fill with a first layer of potatoes, porchetta<\/strong>, scamorza and a final layer of potatoes.
                                                        \nClose 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\u00b0C.
                                                        \nThe savory potato and porchetta pie is ready, let it cool just a little and then serve it.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                                        Cold roast beef rolls<\/h2><\/div>
                                                        <\/div><\/div>
                                                          \n
                                                        • VERY EASY<\/em><\/li>\n
                                                        • 20 MINUTES<\/em><\/li>\n
                                                        • BUDGET-FRIENDLY<\/i><\/li>\n
                                                        • 10 ROLLS<\/em><\/li>\n<\/ul>\n<\/div>
                                                          <\/div><\/div>

                                                          INGREDIENTS<\/h3><\/div>

                                                          \u2022 10 not too large slices of roast beef<\/strong>
                                                          \n\u2022 1\/2 clean mango
                                                          \n\u2022 1\/2 cleaned red pepper
                                                          \n\u2022 1\/2 Hass avocado
                                                          \n\u2022 1 lime
                                                          \n\u2022 8 g of fresh parsley
                                                          \n\u2022 30 g of red onion
                                                          \n\u2022 1\/2 clove of garlic
                                                          \n\u2022 salt to taste<\/p>\n<\/div><\/div><\/div>

                                                          METHOD<\/h3><\/div>

                                                          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<\/strong> slices, so they protrude at the sides.
                                                          \nPlace 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.
                                                          \nPlace a slice of roast beef<\/strong> 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                                          <\/div><\/div><\/div><\/div><\/div><\/div>

                                                          Gnocchi, sausage and friggitelli<\/h2><\/div>
                                                          <\/div><\/div>
                                                            \n
                                                          • EASY<\/em><\/li>\n
                                                          • 30 MINUTES<\/em><\/li>\n
                                                          • BUDGET-FRIENDLY<\/em><\/li>\n
                                                          • 4 PEOPLE<\/li>\n<\/ul>\n<\/div>
                                                            <\/div><\/div>

                                                            INGREDIENTS<\/h3><\/div>

                                                            \u2022 3 sausages<\/strong>
                                                            \n\u2022 250 g friggitelli
                                                            \n\u2022 70 g grated pecorino romano
                                                            \n\u2022 salt to taste
                                                            \n\u2022 extra virgin olive oil to taste
                                                            \n\u2022 black pepper to taste
                                                            \n\u2022 1.5 kg of gnocchi<\/p>\n<\/div><\/div><\/div>

                                                            METHOD<\/h3><\/div>

                                                            Coarsely chop the sausage<\/strong> with a knife, clean the friggitelli, remove the internal seeds and cut them into small pieces.
                                                            \nBrown the garlic in a pan with a drizzle of oil, add the sausage<\/strong> and brown it for a couple of minutes; pour in the wine and let it evaporate.
                                                            \nAdd 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.
                                                            \nAdd the grated pecorino and ground pepper, add a drop of the gnocchi cooking water and mix well.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                                            Turkey breast rolls<\/h2><\/div>
                                                            <\/div><\/div>
                                                              \n
                                                            • VERY EASY<\/em><\/li>\n
                                                            • 15 MINUTES<\/em><\/li>\n
                                                            • BUDGET-FRIENDLY<\/i><\/li>\n
                                                            • 10 ROLLS<\/em><\/li>\n<\/ul>\n<\/div>
                                                              <\/div><\/div>

                                                              INGREDIENTS<\/h3><\/div>

                                                              \u2022 5 slices of turkey breast<\/strong>
                                                              \n\u2022 200 g of fresh spreadable cheese
                                                              \n\u2022 100 g of green olives
                                                              \n\u2022 1 cucumber
                                                              \n\u2022 parsley
                                                              \n\u2022 extra virgin olive oil
                                                              \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                                              METHOD<\/h3><\/div>

                                                              Clean the cucumber and cut it into sticks.
                                                              \nPitt the olives and cut them into pieces.
                                                              \nWork the fresh cheese with a fork, adding chopped parsley, oil, salt, pepper and olives.
                                                              \nSpread the cream obtained on the turkey<\/strong> slice, place a small piece of cucumber on one end and roll it up on itself. Proceed with all the slices.
                                                              \nLet it rest in the fridge for an hour.
                                                              \nServed cold they are an excellent summer dinner, or a perfect aperitif!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                                              <\/div><\/div><\/div><\/div><\/div><\/div>

                                                              Mash porchetta and provola<\/h2><\/div>
                                                              <\/div><\/div>
                                                                \n
                                                              • EASY<\/em><\/li>\n
                                                              • 3 H E 30 MINUTES<\/em><\/li>\n
                                                              • MEDIUM<\/em><\/li>\n
                                                              • 4 PEOPLE<\/li>\n<\/ul>\n<\/div>
                                                                <\/div><\/div>

                                                                INGREDIENTS<\/h3><\/div>

                                                                \u2022 12 baked flatbreads
                                                                \n\u2022 2 slices of porchetta<\/strong>
                                                                \n\u2022 80 g provolone
                                                                \n\u2022 5 tablespoons extra virgin olive oil
                                                                \n\u2022 1 clove of garlic
                                                                \n\u2022 2 sprigs of rosemary
                                                                \n\u2022 1 teaspoon fennel seeds
                                                                \n\u2022 black pepper to taste
                                                                \n\u2022 songino to taste<\/p>\n<\/div><\/div><\/div>

                                                                METHOD<\/h3><\/div>

                                                                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.
                                                                \nThen 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<\/strong>. Cover each flatbread with cubes of porchetta and cubes of provolone.
                                                                \nFinally, add some songino leaves, season with a few drops of aromatic oil and serve the appetizers!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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                                                                Cous cous with roast veal<\/h2><\/div>
                                                                <\/div><\/div>
                                                                  \n
                                                                • EASY<\/em><\/li>\n
                                                                • 30 MINUTES<\/em><\/li>\n
                                                                • MEDIUM<\/i><\/li>\n
                                                                • 4 PEOPLE<\/em><\/li>\n<\/ul>\n<\/div>
                                                                  <\/div><\/div>

                                                                  INGREDIENTS<\/h3><\/div>

                                                                  \u2022 300 g couscous
                                                                  \n\u2022 200 g roast veal<\/strong>
                                                                  \n\u2022 150 g peas
                                                                  \n\u2022 150 g asparagus
                                                                  \n\u2022 1 shallot
                                                                  \n\u2022 celery
                                                                  \n\u2022 2 carrots
                                                                  \n\u2022 onion
                                                                  \n\u2022 fresh basil
                                                                  \n\u2022 salt and pepper<\/p>\n<\/div><\/div><\/div>

                                                                  METHOD<\/h3><\/div>

                                                                  In a pan, cook the vegetables with a drizzle of oil: chopped shallots, peas, a carrot and chopped asparagus.
                                                                  \nLet it cook for 5 min.
                                                                  \nWe prepare the broth to cook the couscous: put in a pan with water, celery, carrot, onion and a drizzle of oil.
                                                                  \nBring 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).
                                                                  \nWe cover with a cloth and wait 4\/5 minutes.
                                                                  \nWe fluff the couscous with a fork.
                                                                  \nWe 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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                                                  <\/div><\/div><\/div><\/div><\/div><\/div>

                                                                  Baked sausage and potatoes<\/h2><\/div>
                                                                  <\/div><\/div>
                                                                    \n
                                                                  • EASY<\/em><\/li>\n
                                                                  • 60 MINUTES<\/em><\/li>\n
                                                                  • BUDGET-FRIENDLY<\/em><\/li>\n
                                                                  • 4 PEOPLE<\/li>\n<\/ul>\n<\/div>
                                                                    <\/div><\/div>

                                                                    INGREDIENTS<\/h3><\/div>

                                                                    \u2022 1 kg new potatoes
                                                                    \n\u2022 750 g sausages<\/strong>
                                                                    \n\u2022 5 shallots
                                                                    \n\u2022 10 ml lemon juice
                                                                    \n\u2022 rocket to taste
                                                                    \n\u2022 salt to taste
                                                                    \n\u2022 pepper to taste
                                                                    \n\u2022 extra virgin olive oil to taste<\/p>\n<\/div><\/div><\/div>

                                                                    METHOD<\/h3><\/div>

                                                                    Wash the potatoes and cut them in half without peeling them.
                                                                    \nIn 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\u00b0.
                                                                    \nCook the potatoes until they begin to brown. In the meantime, peel and cut the shallots in half lengthwise.
                                                                    \nAlso cut the sausages<\/strong> into small pieces, drizzle everything with a drizzle of oil, place them in the pan together with the potatoes.
                                                                    \nContinue 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.
                                                                    \nAdd the rocket, sprinkle everything with lemon juice and serve immediately.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

                                                                    \"\"<\/div><\/div><\/div><\/div>
                                                                    <\/div><\/div><\/div><\/div><\/div>
                                                                    <\/div><\/div><\/div><\/div><\/div><\/div>
                                                                    \"\"<\/div><\/div><\/div><\/div>
                                                                    <\/div><\/div><\/div><\/div><\/div>

                                                                    Arancini with roast veal<\/h2><\/div>
                                                                    <\/div><\/div>
                                                                      \n
                                                                    • MODERATE<\/em><\/li>\n
                                                                    • 60 MINUTES<\/em><\/li>\n
                                                                    • MEDIUM<\/i><\/li>\n
                                                                    • 20 ORANGES<\/em><\/li>\n<\/ul>\n<\/div>
                                                                      <\/div><\/div>

                                                                      INGREDIENTS<\/h3><\/div>

                                                                      \u2022 700 g rice
                                                                      \n\u2022 300 g roast veal<\/strong>
                                                                      \n\u2022 1 liter tomato sauce
                                                                      \n\u2022 3 or 4 eggs
                                                                      \n\u2022 breadcrumbs to taste
                                                                      \n\u2022 2 cubes of meat
                                                                      \n\u2022 stringy cheese (mozzarella, provola)
                                                                      \n\u2022 50 g of butter
                                                                      \n\u2022 100 g of parmesan or parmesan<\/p>\n<\/div><\/div><\/div>

                                                                      METHOD<\/h3><\/div>

                                                                      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.
                                                                      \nThe 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.
                                                                      \nWhen they are ready, fry in plenty of hot oil and when they are evenly golden. Serve hot.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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