Zuppa di vino

Wine soup (4 portions)


4 egg yolks
5 dl meat broth (in case stock cube)
2 dl white wine
1 dl cream
1 teaspoon cinnamon
1 small bunch of chives, thinly minced salt

Mix egg yolks, broth, wine and cream with salt and 1 pince cinnamon in a pot and stir quickly at low temperature until the batter gets dense and homogeneous. Serve immediately covered by cinnamon and chives.

Trota alla panna acida

Trout with acid cream (2 portions)


2 entire trouts, skinned and cleaned
1/2 lemon juice
A bit more than 1 dl vinager
25g butter
1 1/2 dl créme fraîche
1/2 dl minced parsley

Fill a pot with enough water to cover up fishes. Add lemon juice, vinager and salt and bring to the boil the water. Put in fishes, the lid on the pot, and leave them there 6-8 minutes. Melt the butter in a small bowl, add créme fraïche and warm over the fire. Take off fishes and serve them with the sauce and parsley all over.

Torta di mele


Apple cake


100g hazelnuts or almonds or half of both without shells
6 apples, best if Golden Delicious
4 eggs
140g castor sugar
juice of 1 citron
140g flour
25g butter


Set oven to 175C. Chop nuts or almond (or both) and roast them in a dry pan . Shake the pan so to burn both sides of nuts. Wash, clean and chop apples; leave them apart for a while. Whip egg yolks and sugar vigorously. Add lemon juice, then put a bit of flour and mix them. Whip the whites until you have a thick foam and pour it over lemon and flour; then stir everything carefully once you have had also nuts.
Grease a tin with a detachable border, 23-25 cm of diameter, with butter and cover with flour. Prepare the first half of the cake,then set one layer of apple slices and place the rest of the cake over. Put the remaining apple slices tidily in circles over the cake, pour over the melt butter and cover with sugar. Bake the cake ca 1 hour or until is pretty dry inside. Test it with a stick. If you have placed the cake over a grill when it's 1 minute to the end you may start to see a crispy surface.