Verona, 4-7 May, 2022: at Progetto Fuoco we cooked three different, tasty dishes every day with our America range cooker, skilfully used by Giorgione and by the chef of our catering service.

With its wide cooking top, the three polished cast iron rings and a 78 litre oven, America is the ideal ally to cook your favourite dishes in a simple and natural way, with the unique flavour of tradition.

Here are our easy and quick ideas:

 

Lasagnette alla Norcina

• 3 egg pasta sheets
• 3 garlic cloves
• oil
• 1 kg sausage
• 500 grammes Black Truffle
• 2 L cream
• 500 grs chopped Mozzarella
• 500 grs Parmigiano Reggiano

Cook the egg pasta sheets cut into large squares in boiling water. Cook the sausage and truffle paste in a pan oiled with three crushed garlic cloves. Then add the cream and simmer for a few minutes. Arrange the cooked pasta in a buttered dish, covered with the sauce, parmesan and mozzarella in three or four layers and cook in the wood-fired oven at 200°C for twenty minutes.

 

 

Sweet apple guinea fowl with fake mashed potatoes 

• 1 Guinea Fowl
• 2 Granny Smith Apples
• 1 red onion
• 200 grs Mortadella
• 5 Plums
• 100 gr Chopped lard
• 3 potatoes
• 3 egg yolks
• coarse salt

Wash and gut the Guinea fowl and let it stand. In a pan, mix the Granny Smith apples, Red Onion, Mortadella and stoned Plums with plenty of olive oil. Salt and stuff the Guinea fowl with the mixture and cover with the chopped lard. Put the pan in the oven, at 220°C for 20 minutes to begin with. Then add some white wine and roast for another twenty minutes in the oven at 160°C.

 

 

Maltagliati with catch of the day, cherry tomatoes and red onion

• 300 grs maltagliati
• 500 grs blue fish
• 300 grs cherry tomatoes
• 2 red onions

Make the dough for the maltagliati with three types of flour (0, 1 and 9), water, a bit of salt, extra virgin olive oil and white wine. Let the dough stand, then roll it out with a rolling pin to a slightly coarse thickness, roll it with a little flour and cut it to an irregular shape. Cook the maltagliati in boiling water. In a covered pan, cook the fish fillets on top of a layer of red onion and cherry tomatoes, then add the pasta

 

 

Calamaro filled with its soul 

• 6 calamari
• Stale bread
• Milk to taste
• 50 grs Spanish anchovies
• 6 sun-dried apricots
• 3 plums
• 50 grs Parmesan
• 50 grs Pecorino

Clean the Calamari, removing the fins and tentacles; separately, combine stale bread, milk, dried apricots, Parmigiano Reggiano, Pecorino, the chopped fins and tentacles of the Calamari. Stuff the Calamari with the mixture, and close them with a toothpick. Arrange them in a frying pan, drizzle with extra virgin olive oil and cook on the hot plate or in the oven for about half an hour.

 

 

Tortiglioni with red lentil sauce and pine kernels 

• 100 grs tortiglioni
• 50 grs dry lentils
• 200 grs tomato pulp
• 20 grs pine kernels
• Onion
• Salt, pepper and oil

Cook the dry lentils, sauté the onion in a pan and add the cooked lentils. Add the tomato pulp and salt and pepper to taste. Cook the pasta al dente in salty water and add it to the lentil sauce, then stir to combine. Plate with a sprinkling of pine kernels, garnish with a basil leaf.

 

 

Sea bass steak in aromatic herbs crust with diced roast vegetables 

• 200 grs sea bass fillet
• 60 grs breadcrumbs
• 10 cherry tomatoes
• 2 shallots
• 6 champignons
• 1 mixed aromatic herbs

Clean and halve the vegetables, add oil and salt to taste and sauté in a pan with a dribble of oil. Remove the bones from the sea bass and cut it into two slices, roll them in the breadcrumbs, olive oil and herbs, add salt and roast in the oven at 180°C for 15 minutes. Plate the sea bass steak and roast vegetables, finish with a dribble of olive oil.

 

 

Creamy risotto with asparagus and prawns 

• 100 grs Carnaroli rice
• 200 grs asparagus
• 10 prawns
• butter
• salt, pepper, oil

Cut the asparagus stems and keep the tips whole, sauté them in a pan with oil and a garlic clove, sprinkle with vegetable stock for 10 minutes, add salt to taste. While toasting the rice, blanch the prawns and continue cooking with vegetable stock, when half done add the asparagus and prawns, stir with butter until creamy. Plate and garnish with the asparagus tips.

Gourmet Pinsa with courgettes and prawns 

• 1 pinsa base
• 10 prawns 
• 200 grs tomato sauce
• 1 courgette
• Salt, pepper, oil

Bake the pinsa base at 180° for 12 minutes and let it stand a few minutes when done. Add the tomato sauce and salt and pepper to taste. Cook the prawns with a dribble of oil and parsley and use them to garnish the base. Finish with the blanched and very thinly sliced courgette.

 

 

Shortcrust tartel with cinnamon-scented caramelised apples and walnuts 

• 1 Egg (cold straight out of the fridge)
• 250 grs 00 Flour
• 100 grs icing sugar
• 125 grs cold butter straight out of the fridge
• Untreated lemon rind
• 2 Golden Delicious apples
• 20 grs shelled walnuts
• Powdered cinnamon
• Butter
• Sugar

Make the shortcrust pastry by kneading the flour and butter first, then add the sugar, eggs and lemon rind. Roll it out and place it in the moulds, cook in the oven at 180°C for 15/20 minutes. Dice the peeled apples and toss them in a pan with the butter and molten sugar, add the cinnamon to taste. Once soft, pour them into the tartlets and finish off with the walnuts.

 

Shortcrust tartlet with custard and fresh raspberries 

• 1 Egg (cold straight out of the fridge)
• 250 grs 00 Flour
• 100 grs icing sugar
• 125 grs cold butter straight out of the fridge
• Untreated lemon rind
• 1 tray of raspberries
• Icing sugar to taste
• 250 grs egg yolks
• 1 L milk
• 260 grs sugar
• 80 grs corn starch
• 1 vanilla pod
• 1 grated lemon

Make the shortcrust pastry by kneading the flour and butter first, then add the sugar, eggs and lemon rind. Roll it out and place it in the moulds, cook in the oven at 180°C for 15/20 minutes. Mix yolks, sugar and corn starch and after boiling the milk, add it with the vanilla and lemon. Cook the mixture for two minutes over a high flame and let it stand until needed. Fill the tartlet with the custard, cover it with the fresh raspberries and dust with icing sugar.

 

 

The queen's semisoft brownie 

• 6 Eggs
• 500 grs Sugar
• 300 grs Almond flour
• 500 gr Ricotta cheese

Take the eggs, sugar, almond flour and mix everything in the stand mixer. When everything is whipped well, add the well-drained ricotta cheese, mix everything once again, and pour into a pan and cook in the oven at 200° for 40 minutes.

 

Torta delle Monache

• 6 Eggs
• 500 grs Sugar
• 200 grs Flour
• Half a sachet of yeast
• 500 grs Chocolate
• 250 grs Butter

Take the eggs, sugar, flour, yeast and mix everything in the stand mixer. Aside, melt the butter and the dark chocolate in bain-marie; when it is melted, mix the two mixtures together, mixing well. Pour in a tin and cook in the oven at 180°C for 25 minutes.