INGREDIENTS for 6 mini-cake of 10 cm of diameter

A ready dough or to prepare the pastafrolla dough
300 gr flour
180 butter
3 egg yolks
125 gr powdered sugar
Vanilla or twist of lemon
Salt

1 pear
60 gr of 60% dark chocolate 
Powdered sugar and strawberries for decoration

If you don't have a ready dough, prepare pastafrolla as follows. Crumble butter and flour quickly; then add sugar, flavours and salt. At the end 3 egg yolks. Mix the dough quickly. Rest the dough for at least 1 hour into the fridge. Once ready, or if you have the ready dough, butter the little cake tins and grate the dough coating the base of the cake tins. Cover with little pieces of dark chocolate, then pear and at the end other grate dough. Put into oven at 180°C (356°F) for about 20 minutes (verify cooking and colour of the cake). Pop out and serve them preferentially warm with powdered sugar and strawberries.

INGREDIENTS for 2 people

150 gr fregola
1 carrot
1 aubergine
6 pachino's tomatoes
Parsley
2 spoons of oil
1 clove of garlic
Salt, pepper
Carasau bread

Cut the carrot and the aubergine in little cubes. Sauté the garlic clove with few oil and add vegetables. Cook with high flame, add salt and pepper. In the meantime, cook fregola in boiling water for about 15-17 minutes. Drain the fregola and add it in the pot with vegetables and cook for few minutes, adding some boiling water. Serve fregola with a piece of carasau bread in single plates.

Ingredients for 2 people

1 box of chickpeas (about 200 gr)
100 gr escarole
Rosemary, sage
500 gr vegetables broth
2 sppoons of olive oil
Salt
Olive oil
Black pepper

Drain chickpeas from their conservation water. Cook them with 2 spoons of olive oil and then add the broth and the flavours. In another pott cook escarole with few water. Drain it and blend it. Add escarole in the pot with chickpeas, add salt if necessary. Cook for 15 minutes. Then put out the fire, blend partially the soup. Serve soup in single plates adding few oil and black pepper.