Preparation:

First, clean the kale by removing the central rib. Cut the larger leaves into large chunks, leaving the smaller ones whole. Add the kale to a non-stick frying pan with oil, garlic and chilli pepper, adding a little water. Cover and cook until just tender. Cook the pasta in plenty of boiling, salted water, and in the meantime prepare the pesto. Put the almonds, blanched sun-dried tomatoes and grated pecorino into a blender and mix everything together, adding enough oil to obtain a creamy texture. Drain the fusilli al dente, after 9 minutes, and dress with the pesto, stirring in a little of the pasta cooking water. Add the kale and the Taggiasca olives, arrange on plates and serve. 

Preparation:

Carefully clean the squid by rinsing them under running water and separate the head from the rest of the body, leaving the tentacles attached, holding it with two fingers. Remove the cartilage from the body of the squid and discard, then remove the entrails and rinse under running water. Finally, cut the body of the squid into rings. Remove the eyes from the head of the squid with a small knife, then put the head, complete with tentacles and rings, into the water and blanch for 4/5 minutes maximum. When the squid begins to shrink, lift it out and keep the water to one side for later. To prepare the artichokes, first remove the outer leaves and cut off the sharp tips. Cut in half, then cut each half into two wedges; remove the ‘beard’ on the inside and wash thoroughly under running water. Work very quickly to prevent the artichoke from oxidising too much due to contact with the knife blade and the air. To prevent it from turning black straight away, soak the cleaned artichoke in a bowl with some freshly squeezed lemon juice until needed. Finely chop the garlic and shallot together, brown in a saucepan with two tablespoons of extra virgin olive oil, then add the squid (head and tentacles, rings) and the artichokes in segments. Sauté for a few minutes, add the risoni, toast for two minutes, then deglaze with the white wine over a high heat. Continue cooking over a medium heat, adding one ladleful of the squid cooking water at a time, waiting for the previous one to be completely absorbed. Continue cooking for at least 12 minutes. At the end of cooking time, add the remaining oil and stir until creamy, adding salt and pepper to taste. Allow to rest for a couple of minutes before serving, keeping the risotto covered. 

Preparation:

First of all, prepare the prawn sauce for the artichoke risotto: heat two tablespoons of extra virgin olive oil in a saucepan and add the sage leaves and chopped Tropea onion. When the onion has become translucent, add the prawns cut into rounds and brown slightly. Sprinkle with half a tablespoon of flour, stir, add 1 glass of wine and ½ of brandy, allow to evaporate and simmer for 15 minutes, seasoning with salt and pepper. Then remove from the heat and set aside. In the meantime, clean the artichokes. Cut them in half, remove the beard and cut into fine slices. As you cut each slice, soak in water with some freshly squeezed lemon juice to prevent them from turning black. Drain and brown in a non-stick pan with 2 tablespoons of extra virgin olive oil. Sprinkle with a little water, cover and cook for 10 minutes. In a saucepan, toast the dry rice for two minutes, then deglaze with the remaining wine. Allow to evaporate, add a ladleful of hot stock and continue to add stock gradually as it is absorbed. After 5 minutes from the start of cooking, add the prawn sauce and the artichokes and finish cooking the risotto. Remove the risotto with artichoke and prawn sauce from the heat and add fresh sage to taste, stir and serve.

Preparation:

Put the burrata, cut into small pieces with the basil leaves, olive oil, salt and pepper in the mixer. Blend to obtain a smooth, even consistency then set aside in the fridge. Wash the aubergine, remove the ends, then thin into thin slices (1-2 mm), and cut each slice into thin strips. Fry the aubergine strips in the seed oil for 3 minutes until they are golden brown. When cooked, remove the aubergines from the oil using kitchen tongs and place them on a tray lined with paper towels to absorb any excess oil. In the meantime, bring a pan of water to boil for the pasta. In another pan, toast the pine nuts over a high heat for two minutes or until golden brown. Once the water has come to the boil, add salt and cook the calamarata for 11 minutes. Now pour the creamed burrata and basil into a large pan and dilute with a ladle of the pasta cooking water to make the cream softer. Once the pasta is cooked, drain and transfer to the pan with the cream and stir with a wooden spoon to allow the flavours to mingle and heat over a moderate heat for a few moments, just enough time to warm up the sauce. Now turn off the heat and add the fried aubergine strips, setting some aside. Serve the calamarata with cream of burrata and aubergines piping hot, garnishing each dish with the strips of aubergines you have set aside, the toasted pine nuts and a few leaves of fresh basil.
Tip
To make this dish even more delicious, add a few confit cherry tomatoes, for a colourful, sweet touch to the dish.

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 paper towels. Put some water to boil for the pasta. Wash the courgettes and cut into cubes, then cut the sun-dried tomatoes into strips. Heat the oil in a frying pan and add the courgettes with a pinch of oregano. Wait until they are lightly browned, then add the strips of dried tomatoes. Add salt and pepper to taste and sauté, stirring frequently. The heat should be a fairly high so that the courgettes become crispy but not mushy. The courgettes will be cooked to perfection when they start to brown but are still firm. Cook the pasta in the boiling, salted water for 11 minutes. In a bowl, mix the egg yolks with the Pecorino and Grana. Add a ladleful of the pasta cooking water and mix with a whisk to obtain a creamy mixture, adding plenty of pepper. As soon as the pasta is "al dente” (after 11 minutes), drain and add to the pan with the courgettes and dried tomatoes and sauté over a low flame for a few minutes, adding some of the pasta cooking water if necessary. After this time, turn off the flame, wait a few seconds and then put everything in the bowl with the eggs and mix. Serve and sprinkle the pasta with more freshly ground black pepper.

Preparation:

The preparation of pasta with cod is very simple but must be started two days in advance as the fish is salted. Soak the cod for 48 hours in plenty of cold water, remembering to change the water at least 3 times a day. Clean the cod, removing the skin and any bones. Cut it into pieces then wash and dry. Heat the oil in a saucepan and sauté the finely chopped onion and the whole clove of garlic. Add the tomato pulp and simmer for twenty minutes over a low heat. After about 10 minutes, add the Taggiasca olives. If the tomato is too sour, add ½ tsp of sugar for a slightly sweeter, more delicate taste. If the sauce dries out too much, add a little hot water. At this point, add the cod, with the bones removed, cut into thick pieces ( they will flake during cooking) and cook for about 10 minutes over a low heat. Once the sauce is ready, cook the pasta in plenty of boiling, salted water for 10 minutes. Drain the pasta when it is "al dente” and transfer directly to the saucepan with the sauce and finish cooking for another two minutes, adding a little of the pasta cooking water. Transfer to the plates, garnish with some chopped parsley and serve.

Preparation:

First clean the prawns by removing the heads, shell, tails, legs and black intestines on the back. Leave four whole prawns for garnishing and cut the rest into small pieces. Rinse the cleaned prawns (and those left whole) under running water and pat dry with a paper towel. Heat some oil in a saucepan, add the prawns and cook for a few seconds over a high heat. Remove from the heat and set aside. In a fairly large bowl whisk the egg yolks and the yoghurt, add pepper and salt and beat with a whisk until creamy. Cook the pasta al dente in plenty of boiling, salted water for 12 minutes, drain and transfer directly to the bowl with the egg and yoghurt cream. Add also the shrimps cut into small pieces and mix well until the paccheri are well seasoned and creamy. Serve and arrange the whole prawns on top, one on each plate. Serve with a sprinkling of pepper.
Tip
For an extra special variation, substitute the final sprinkling of pepper with coffee powder. If you prefer a fresher version, you can always replace the last sprinkling of pepper with a sprinkling of orange zest and chopped roasted but unsalted pistachios.