Preparation:

Boil the water for the pasta and cut the cherry tomatoes into 4 pieces. Sauté the clove of garlic in a non-stick frying pan with one tablespoon of extra virgin olive oil, then add the cherry tomatoes and cook them quickly for 3-4 minutes. Meanwhile, cook the Fusilli. In the meantime, put the Robiola cheese in a bowl and add a couple of tablespoons of the cooking water from the pasta, add the ground pepper and mix until smooth and creamy. Mix in the pesto and add the drained pasta after 8 minutes of cooking. Mix everything together and finally add the sautéed cherry tomatoes. Serve garnished with a leaf of fresh basil and a handful of toasted pine nuts.

Preparation:

In a large non-stick frying pan, pour in 2 tablespoons of extra virgin olive oil and the finely chopped Tropea onion. Let it brown for 1 minute. Add the Risoni and toast for 2 minutes, stirring occasionally. Cut the courgettes into cubes and put them in the pan together with the Risoni. Add a ladleful of vegetable stock, stir and cover with a lid, adding more once the vegetable stock has been absorbed. Continue to cook the Risoni for another 8 minutes. While the Risoni are cooking, prepare the avocado. Remove the stone and skin from the ripe avocado and place in a dish, then simply mash it with a fork, season with salt, parsley and lime juice and mix well. As soon as the Risoni are cooked, turn off the heat and add the prepared avocado sauce. Mix together and serve, garnished with the chopped walnuts, which you have previously toasted.

Preparation:

Start by washing the cherry tomatoes, then cut them into 4 pieces and set aside. Clean a few sprigs of thyme and remove the leaves. Now take the swordfish steak, remove the skin using a sharp knife and cut the steak in half if it is too thick. Cut into strips and then into cubes of about 1 cm each. Clean and wash the shallot, slice thinly and sauté in a pan with a tablespoon of oil. When it has softened, add the swordfish and sauté for a few minutes. Add the Risoni and toast for 2 minutes, then drizzle with the wine and mix. After 3 minutes, add the tomato passata and a ladleful of vegetable stock. Stir frequently and add more stock when the Risoni dry out. After another 2 minutes add the cherry tomatoes cut into 4 parts and the Taggiasca olives. When the Risoni are cooked, i.e. after a total of 10 minutes, turn off the heat. Serve piping hot, garnished with the thyme leaves.

Preparation:

Wash the clams under fresh running water and place them in a bowl, cover with plenty of water and add a pinch of coarse salt, stir to dissolve and leave for two hours. In this way the clams tend to open up and to discharge any sand contained in the shell. Remove the beard from the mussels by pulling it sharply towards the joint of the shell. Use a knife to scrape off any white incrustations that may have formed on the shell. Then use some steel wool to scrape the surface and finally rinse well. With a thin-bladed knife, cut the smooth clams between the shells and press them open. Collect the liquid that comes out and filter it, remove the shellfish from the shell and keep aside. Heat some extra virgin olive oil in a frying pan and add the mussels and clams. Cover the pan tightly with a lid and cook for a few minutes until the shellfish open. Remove the shells from the mussels and most of the clams. Keep a few clams with their shells for decoration. Strain the cooking liquid and add to the smooth clams. Clean the tiger prawns, removing the heads first. Remove the remaining carapace (inedible parts) and remove the intestines on the back using a toothpick. Clean the squid by delicately detaching the head and tentacles from the rest of the body, then cut into small pieces. Remove the entrails from the bag and the cartilage. Rinse the squid and cut into thin slices. Heat a large pan of water and when it comes to the boil, add salt and the pasta. Cook until al dente, about 12 minutes. Wash and dry the parsley, peel the onion and garlic and chop everything finely. Heat the olive oil in a frying pan and sauté the chopped mixture. Add the squid and cook for a couple of minutes. Wash the tomatoes and cut into 4 parts, then add to the squid. Add the cooking liquid from the shellfish. Finely chop the smooth clams and dice the scallops. Add them to the pan with the tiger prawns and stir. Add the mussels, clams and Calamarata. Stir continuously to allow the sauce to bind with the pasta. Season with a drizzle of extra virgin olive oil and serve.

Preparation:

Wash all the vegetables and cut them into small pieces, put them in a non-stick frying pan together with the basil, salt, and a tablespoon of extra virgin olive oil, stir, add half a glass of water, cover with a lid and cook over a moderate heat until soft, stirring occasionally. Cook the Calamarata in plenty of boiling, salted water for 12 minutes. While the pasta is cooking, melt the cream cheese in a bowl with a little of the pasta cooking water and add to the vegetables. Drain the pasta and put into the pan where you have prepared the sauce, mix together and add the grated cheese and a few leaves of fresh basil.

Preparation:

Bring a pan of water to the boil to cook the pasta. In the meantime, remove the skin from the salmon and cut it into 1-2 cm cubes. Finely chop the chives. When the water comes to the boil, add salt and the Paccheri and cook for about 11 minutes. While the pasta is cooking, sauté the garlic in two tablespoons of oil in a large frying pan, then add the salmon. Season with salt and pepper and cook over a high heat for 2-3 minutes, stirring gently so the cubes don't disintegrate. Deglaze with the white wine, then lower the heat and remove the garlic from the pan. Finally, add the Taggiasca olives, stir gently and turn off the heat. Now put the Robiola in a bowl, add a ladleful of the pasta cooking water and mix to obtain a creamy sauce. Pour the Robiola cream into the pan with the salmon and stir gently. When the Paccheri are al dente (after about 12 minutes), drain and transfer to the pan with the salmon and stir over a low heat just enough to mix the pasta with the sauce, then turn off the heat and season with the chives. Finally, add the grated lime zest, drizzle with raw oil and serve.

Preparation:

First clean the prawns by removing the heads, shell, tails, legs and black intestines on the back of the prawns. Leave four whole prawns for the garnish (removing the guts in each case).Rinse the cleaned prawns (and those left whole) under running water and pat dry with a paper towel. In a pan, briefly brown the clove of garlic in 6 tablespoons of extra virgin olive oil. Add the prawns and cook for 2-3 minutes on each side, deglazing with a splash of white wine. Remove the prawns from the pan and set aside. Add the tomatoes, seeded and cut into quarters. Sauté and cook over a medium-low heat to reduce the sauce. Sprinkle with chopped parsley and add salt as necessary, bearing in mind that Burrata is already quite salty. In the meantime, mix the Burrata with a tablespoon of extra virgin olive oil and one cooked giant prawn in a blender to obtain a creamy mousse. Cook the Paccheri in plenty of boiling, salted water. Drain after 12 minutes and transfer them to the pan with the sauce where you have added the prawns. Mix together and toss, sprinkling with more parsley. At this point add the Burrata mixture and stir everything together. If necessary, add a couple of tablespoons of cooking water from the Paccheri to make the sauce smoother and creamier. Serve, garnished with whole prawns and serve.