Preparation:

Clean and cut the leek into three pieces and slice into strips. Put it in a frying pan and soften together with the thinly sliced onion. They should cook without browning. Stir frequently. Add salt and pepper. Add the stock a little at a time until cooked. Set aside half of the mixture and blend the remaining part with the hand-held blender, adding a little stock if necessary to form a cream of the right consistency: neither too thick nor too liquid. Slice the spring onion and put into a saucepan with a little extra virgin olive oil and let it cook over a low flame, then add the radicchio that you have previously cleaned, washed and cut into thin strips, discarding the white central rib on the outer leaves, as it is the most bitter. Stir-fry quickly, stirring frequently, adding a few tablespoons of water if necessary. Cook the pasta and drain but set aside some of the cooking water. Drain the pasta and add to the pan with the creamed leek and onion and stir in the unblended leeks. Serve the pasta directly on your plates and top with the sautéed radicchio in the centre. Garnish each serving with a sprinkling of chopped pistachios.

Preparation:

Shell the walnuts and chop the kernels coarsely. Put a little oil in a frying pan over a low heat and add the chopped onion. As soon as it starts to fry add the radicchio. Stir and add salt and pepper to taste. Put the lid on and after about 10 minutes add a glass of water. Let the juices reduce and then add the gorgonzola, cut into small pieces and with the skin removed. Stir thoroughly until it melts completely and mix well. In a non-stick frying pan, without oil, brown the sausage with the skin removed and crumbled. Then add to the pan with the radicchio. Cook the pasta al dente for about 9 minutes. Then drain and add to the pan with the radicchio and sausage and stir gently. Serve and garnish each plate with a sprinkling of coarsely chopped walnuts.

Preparation:

The first step involves washing and cutting the squid into pieces. To do this, remove the eyes, the innards, and the ‘quill’, and discard. Rinse well under running water and cut into rings. Transfer to a large sieve over a container to catch the juices, and in the meantime wash the shrimp, remove the underbelly and shell. Wash and cut the courgettes into round slices. Crush the garlic and heat about 2 tablespoons of extra virgin olive oil in a non-stick frying pan large enough to hold the pasta and sauce. Sauté the courgettes, sprinkle with parsley, add ½ glass of water and leave to simmer for about 5 minutes. Set aside half of the courgettes, leave the others on the heat, add the cut squid and another ½ glass of water. Continue cooking for no more than 4/5 minutes and add salt to taste. Using a hand-held blender, cream half of the courgettes that you previously set aside. Drain the pasta very al dente (cooking time about 8 minutes), add to the frying pan with the squid and courgettes, and add also the shrimp and blended courgettes and stir gently for a few minutes. Add a generous pinch of black pepper and a drizzle of extra virgin olive oil. Serve, garnished with a generous sprinkling of chopped fresh parsley. If you like you can also use the grated zest of half a lime.

Preparation:

Cook the pasta in plenty of boiling, salted water. Cream the boiled potatoes with the Parmigiano, oil, salt, pepper and a ladleful of the cooking water of the potatoes (add more water and/or oil if the consistency is too thick). In a frying pan, sauté a clove of garlic and add the boiled octopus, cut into small pieces, and cook over a high heat, then deglaze with the white wine. Cook the pasta al dente (cooking time 8 minutes) and add to the frying pan together with the creamed potatoes and parsley, and stir delicately, adding a little of the pasta cooking water if necessary to obtain a creamy consistency. Serve piping hot with a generous sprinkling of chopped fresh parsley.