INGREDIENTS for 2 people

150 gr of rice
200 gr of perch fillets
Vegetable broth (celery, carrot, onion, a little potato and a optional little tomato)
White wine
Butter
Oil
1 egg
Breadcrumbs

Prepare the vegetable broth and simmer for about 1 hour. Cut the perch fillets in 2 or 3 parts. Coat in egg and breadcrumbs. In the meantime cook the rise, using a hint of white wine and continue the cooking with broth. At half cooking of the rise, cook the fillets with oil and butter. When rise is cooked, cream with few butter and put rise and fillets on a plate. Serve hot.

Ingredients

Tomatoes
Basil (optional)

Cut the tomatoes, eliminating the resistant parts. Put them into a pot and cooking without adding anything. From the boiling, cooking for 7-10 minutes. remove the tomatoes from the pot and put them into a rag to drip for about 30 minutes. Then pass the tomatoes into the vegetable mill using first the small colander with big holes and the second time into the small colander with little holes. Pot the sauce, and put the little jars into a pot full of water and boiling them for at least 40-45 minutes. This passage is very important to sterilize the sauce.  Than turn off the light and cool down the jar into the pot with water. When they are becoming cold, dry the jars and put them in a cool, dry and dark place. The shelf life of the sauce is roughly 1 year.

INGREDIENTS for 18-20 pieces

300 gr flour 
300 gr semolina
350 gr water
10 gr di brewer's yeast
10 gr salt
20 gr oil

Mix for few minutes the two kind of flours with water and brewer's yeast. Let's rest for about 15-20 minutes. Then add salt and oil and mix until a complete absorption. The mix must be homogeneous.
Let's rest at a temperature of 30°C (86°F) into the oven withe light on for about 90 minutes. I share the mix into little balls of 50 gr each and I create a little pizza. Let's rise for about 45 minutes and before put them into the oven at 200°C (392°F) for 5-10 minutes dress them as you like. 

INGREDIENTS for 1 glass of 200 ml

1/3 of rhum
2/3 of water (or soda)
Juice of a half lime
2 little spoons of sugar cane
5-6 mint leaf
Ice

Prepare the ingredients. Cut the half lime in 3 and put them into the glass with mint and cane sugar. With the pestle or with the back of a knife extract lime juice. Add rhum and water (or soda), ice and mix with the straw. Serve fresh.

INGREDIENTS for 2 people

4 courgettes
1 leek
Marjoram
Oil
Salt
Pepper

Cut the leek in little pieces. Brown it with oil and a little bit of water. In the meantime curt the courgettes and after 10 minutes of leek cooking, add the courgettes. Cooking with a roaming fire for few minutes than for other 10 minutes low heat. At the end of cooking add some marjoram.

INGREDIENTS for 2 people

1 eggplant
200 gr tomato sauce
1 mozzarella
Salt
Pepper
Basil
Olive oil

Cut the eggplant on the short side. If necessary (many seeds) put it in salt fro 30-60 minutes. Put the slices on the baking sheet with few oil, put on every slice tomato sauce, salt, pepper, basil and olive oil. Cooking in oven for 20-25 minutes at 190°C (374°F). Verify cooking with a knife. Take off the oven, put the mozzarella on every slice and then put again into the oven for about 5 minutes. Decorate with some basil leaves.

INGREDIENTS for 2 people

1 courgette
1 mozzarella
Bread crumbs
Parsley
Salt
Pepper
Oil
Marjoram

Cut the courgette in the long side. Put the slices on a baking tin. In the meantipe mix the bread crumbs with oil, salt, pepper, marjoram and parsley (or you can use your favourite flavours). Put some oil on the courgette's slides and cover with the bread crumbs mix on one or both side of the slice. Put into the oven at 180°C (356°F) for about 20-25 minutes.
Take off the ove and put mozzarella on every slice. Make rolls, block with a toothpick and put again into the oven for about 5-10 minutes; use airy program for the oven for browning the courgettes and melting mozzarella.

INGREDIENTS for 2 people

150 gr linguine pasta
Celery
1 carrots
1 little onion
150 gr of rabbit chest
Oil
Salt
Pepper
White wine

Cut celery, carrot, and onion and brown them with oil. After 10 minutes take half and blend. Add the cream to the ragout. Cut the chest rabbit in little pieces and add it in the ragout. Add salt, pepper an wine and after few minutes cover it and cook for about 40 minutes. Boil the pasta and add it into the ragout. Serve with oil.

INGREDIENTS for about 30 bignè

110 gr of water
35 gr butter
75 gr flour
2 eggs
1 gr salt
A pinch of sugar

Mix in a small pot water, butter, salt and sugar. Take to boiling point and take off fire. Add flour, mix and put again on fire (the mix ha sto reach the inside temperature of 90°C). Take off the fire and when is cold add eggs, one at a time.

Put the mix in a sac a poche and create the bigné on a baking pan. Put into oven at 190°C for 10 minutes, then 180°C for other 20 minutes with the door oven a little bit opened. You can use bigne both for sweet or salted filling.

INGREDIENTS for about 15-20 balls

2 eggplants
40 gr scamorza cheese
1 egg
Parsley
Salt
Pepper
Breadcrumbs
Extravirgin Olive Oil

Boiling the 2 eggplants for about 20-30 minutes (verify the cooking). Drain and cut along the long side and obtain the pulp. Put in a bowl and add egg, parsley, salt, pepper and Breadcrumbs. If you like, you can add parmesan. Create the meatballs, coat in breadcrumbs and cook them in oil.