Preparation:

Skin and crumble the sausages. Sauté the chopped onion in a large frying pan with a little oil. Add the sausages, brown for a few minutes and deglaze with the white wine, adding a little salt. Put the ricotta in a bowl and stir with a wooden spoon until soft, adding oil, salt and pepper. Meanwhile, cook the pasta in plenty of boiling, salted water. Add the ricotta cream to the sausage, stir, grate the truffle and add pepper. Drain the pasta al dente, after 7 minutes of cooking, and add to the ricotta and sausage sauce. Sauté for at least a minute and if necessary dilute the sauce with a little of the pasta cooking water. Once ready, garnish the Norcia-style pasta with truffle shavings, chopped parsley and grated cheese and serve piping hot.
Tip
If you don't have black truffle, you can use truffle-flavoured olive oil: the flavour will be less intense, but the Norcia-style pasta will still be excellent.

Preparation:

For the blueberry sauce, chop the shallot and put it in a hot pan with a little oil. When the shallot has softened, add the blueberries. Sauté gently to allow them to absorb the flavour, then add a ladleful of stock. When they have softened, blend together with a drizzle of oil. Add salt to taste then pass through a fine-mesh sieve. Melt a knob of butter in a frying pan and add the Gorgonzola. Over a low heat, use a spatula to try to incorporate the butter with the Gorgonzola, working quickly and trying to crush any remaining pieces of Gorgonzola. Add a dash of brandy (or cognac) to break down the fibres of the cheese, then a little milk and pepper, stirring continuously. Allow to thicken slightly (when it cools it will continue to thicken). Put the risoni in the pan with no added fat. Stir gently and toast for 2 minutes then deglaze with the white wine. Let the alcohol evaporate completely and then add stock a little at a time until the previous stock has been absorbed. Stir the risoni gently only when you add stock. After 5 minutes of cooking, add the blueberry cream and mix together. Simmer for a further 3 minutes, then turn off the heat and stir in a knob of cold butter. Let the risotto rest, covered, for 2 minutes. In the meantime, gently reheat the Gorgonzola cream and stir until creamy. Serve the risoni and top with the Gorgonzola sauce.

Preparation:

To prepare the risoni with dried porcini mushrooms, start by rinsing 40 g of dried porcini mushrooms under cold water, removing any traces of earth and impurities that may have stuck to the mushrooms. Once carefully rinsed, transfer them to a bowl and cover with 200 ml lukewarm water, then leave to soak for about 20 minutes to rehydrate. When the mushrooms are completely rehydrated, drain and squeeze but don’t discard all the soaking water: Keep half of the soaking water, strain it through a fine-mesh sieve and set aside, as it will make the risoni risotto even tastier! Pour 2 tbsp. extra virgin olive oil into a casserole or large frying pan and over a low heat sauté the chopped shallot, finely chopped rosemary leaves and the soaked mushrooms, stirring frequently to prevent it from burning. For dishes that need to be cooked gently, as in this case, use a non-stick frying pan with a very thick bottom, so that the heat is distributed more evenly and there is no risk of the risoni risotto sticking to the bottom and burning. As soon as the shallot has softened, add the 250 g of risoni and toast for two or three minutes, stirring. At this point, deglaze the risoni with 60 ml of dry white wine and let it evaporate completely, then pour the soaking water from the mushrooms over the risoni and continue cooking for a few minutes, until the liquid has been completely absorbed. Continue cooking the risoni, adding a little hot vegetable stock every now and then. When the risoni are almost completely cooked (after 11 minutes), stir until creamy with the 50 g of grated cheese, adding salt to taste. Allow the risoni risotto to rest for a minute or two before serving.

Preparation:

Start by cleaning the prawns. Remove the head, legs and carapace and set aside for the fish stock. Make a cut in the back of the shrimp and use a cocktail stick to remove the intestines: discard. To prepare the fish stock, remove the bottom end and roots of the leek as well as the outer leaves and cut into rounds. Wash and cut the onion into quarters. Melt the butter in a pan, add the leek, onion and garlic and allow to soften. Add the shrimp heads, legs and carapace and sauté for a couple of minutes, stirring continuously. Deglaze with the 50 ml of white wine and allow to evaporate completely, then add the water gently to cover the heads are just covered. Add the peppercorns and whole parsley leaves and simmer over a low heat for at least 50 minutes. Once cooked, filter the broth through a fine-meshed sieve. Alternatively, you can use stock made from fish stock cubes if you are short of time. Place the cleaned prawns in a bowl and drizzle with about two tablespoons of extra virgin olive oil. Finely chop the marjoram and thyme leaves, grated lemon zest and half of the chilli finely chopped. Add this mixture to the prawns and mix gently to allow the flavours to mingle. Cover the bowl with cling film and place in the fridge while you carry out the next steps of the recipe. Now move on to the risoni: chop the shallot and put in a large pan with a little oil. Sauté over a low heat and add the risoni. Toast the risoni, then after 2 minutes add the 40 ml of white wine and a little at a time the fish stock until the risoni is cooked to perfection, about 16 minutes. In the meantime, proceed with the rest of the dressing. Wash and thinly slice the courgettes after removing the ends. Sauté the courgettes in 2 tablespoons of extra virgin olive oil and the garlic clove with its core removed. Season with salt and pepper and cook for 10 minutes. Remove the garlic and add a few thyme leaves. Add the marinated prawns, deglaze with the white wine and continue cooking for another 5 minutes. Your filling is now ready: keep it aside. Let everything cool, then form the arancini: moisten your hands with a little oil, then flatten some risoni on the palm of your hand and make a hollow in the centre. Put the filling inside the hollow and close, forming a ball. Beat the eggs in a bowl and put the black sesame seeds in a small dish; then dip the arancini first in the egg and then in the sesame, coating everything thoroughly. Fry a few arancini at a time in plenty of seed oil. Serve hot.

Preparation:

Soak the razor clams in water and salt for at least 3 hours: for each litre of water, add 20 g of table salt. After draining them, gently open the shells, remove the heads, put them in a bowl and rinse under running water. Do not discard the scraps, you will need these to prepare the sauce. Remove the shellfish from the shells and eliminate the black intestinal sac, which is about halfway down the body. Then rinse under running water. Crush a clove of garlic with the blade of a knife and sauté in a frying pan with a little extra virgin olive oil, the parsley and chilli pepper to taste. When the garlic has softened, add the bits you have discarded from the clams and simmer for a few minutes, deglaze with the dry white wine and continue cooking for another 2 or 3 minutes over a high heat. Strain through a fine-meshed sieve and keep the sauce to one side. Bring a large pan of water to the boil, add salt and cook the calamarata. In the meantime, peel a clove of garlic, remove the core and chop finely. Gently soften the garlic in extra virgin olive oil with the chopped parsley and chilli in a frying pan, then add the halved cherry tomatoes and sauté over a high heat. Add salt and pepper to taste and then add the sauce, which you have previously strained through a fine-meshed sieve. Drain the calamarata al dente, after 10 minutes, and add to the frying pan, stir, and add a few ladlefuls of cooking water if necessary. Then add the razor clams, sauté until cooked and continue cooking for another two minutes. Turn off the heat, sprinkle with chopped parsley and serve on plates with grated lemon zest, freshly ground black pepper and a drizzle of extra virgin olive oil.  

Preparation:

Cut the pumpkin into pieces and cook in boiling water for 15 minutes, then blend with a pinch of salt and pepper. Meanwhile, toast the walnuts in the oven for 10 minutes at 100 °C. Check after 5 minutes to prevent them from burning. In the meantime, boil the water for the pasta. In a frying pan, sauté the speck, cut into strips, for 5 minutes until crispy. Remove and set aside. In the same frying pan where you browned the speck, add a drizzle of extra virgin olive oil, a clove of garlic (whole), the sliced mushrooms, cover with a lid and cook for 10 minutes. At the end of cooking add salt to taste, the chopped parsley and remove the garlic. After 10 minutes of cooking, drain the pasta, which is al dente, directly into the pan with the mushrooms. Add the pumpkin cream, a ladleful of cooking water and the speck and stir. Serve adding a little crunch with the coarsely chopped walnuts and serve hot.

Preparation:

Start by cleaning the mussels. Wash thoroughly, scrape the shells and remove the byssus (the inner thread). To open the mussels, place in a large pan, together with a little extra virgin olive oil: put the lid on and cook over a high heat until all the shells have opened. Once opened, let them cool and remove the mussels from the shells. Strain the liquid from the mussels and set aside. In a non-stick frying pan, heat a little extra virgin olive oil, add the garlic and the washed and halved cherry tomatoes. Simmer for 4-5 minutes, then desalt and rinse the capers well and add to the sauce, together with the halved Taggiasca olives. If necessary add salt to taste, bearing in mind that the capers may still be slightly salty. When cooked, add the mussels and the liquid you have previously set aside. Leave to cook for another 2 -3 minutes and keep warm. Boil the paccheri in salted water for 12 minutes. When they are almost cooked, drain and put in the pan with the sauce. Continue to cook over a medium heat until the liquid from the mussels has evaporated. It is essential not to dry out the paccheri too much otherwise they will acquire an unpleasant consistency. Sprinkle with a generous handful of pepper and fresh parsley and serve the Paccheri with mussels, cherry tomatoes and Taggiasca olives piping hot.

Preparation:

In a small saucepan, heat, but do not boil, some water. Soak the sun-dried tomatoes in the hot water for at least 20 minutes, then drain and dry with kitchen paper. Wash and dry the cherry tomatoes, place on a chopping board and cut in half. Arrange the cherry tomatoes on baking tray covered with baking paper with the cut side facing upwards. Mince the garlic and thyme and sprinkle over the cherry tomatoes. Season with salt and pepper, add the brown sugar and drizzle with extra virgin olive oil. Bake at 200°C for 15 minutes. Blend the 50 g of pistachios together with 10 g of grated cheese, 20 g of extra virgin olive oil and 2 basil leaves. You should obtain a coarse, dense but fairly smooth consistency. Add the water and blend for a few more seconds. You will obtain an emulsion and your pesto will be smooth and fluffy. Meanwhile, in a frying pan, sauté the clove of garlic (whole) in a little oil for a few minutes.. Then remove the garlic, add the peeled tomatoes and cook for 7 to 8 minutes. In the meantime, blend the burrata until creamy and cook the paccheri in a pan with plenty of boiling, salted water for 11 minutes. Drain the paccheri and add to the pan with the peeled tomatoes. Add the sun-dried tomatoes, stir, and finally, add the baked cherry tomatoes. Continue to cook them in the sauce with a drop of the pasta cooking water for another 2 minutes. Once cooked, serve together with the nicely thickened sauce: Put a portion of pasta on each plate, topped with ¼ of the burrata cream and ¼ of the pistachio pesto, garnished with the remaining pistachios, coarsely chopped, and a basil leaf.