Preparation:

Start by washing the pumpkin thoroughly, then pat dry with a tea towel. Place on a chopping board and cut it in half, so that you can handle it more easily. Cut each of the two parts in half, so that you have 4 segments. With a spoon, remove the seeds and filaments from the pumpkin, then use the same spoon to remove as much flesh as possible. Cut the flesh into cubes of about 1 cm. Drizzle with oil and sprinkle with salt, nutmeg, pepper and thin slices of garlic. Place on the baking tray and bake in a hot oven at 180 °C for 10 minutes. When the pumpkin is ready, blend half the pieces and keep the other half for decoration. Clean the radicchio and cut it into strips of about 5 mm, heat the oil in a pan with a clove of chopped garlic and quickly sauté the radicchio for just a few minutes so it remains crunchy. Add salt to taste and turn off the heat. While you are cooking the pasta, toast the walnuts in a preheated oven at 130 °C for about 9 minutes. Let them cool slightly, then chop coarsely. When the pasta is cooked, after 8 minutes, drain, transfer to the pan with the radicchio, add a drizzle of extra virgin olive oil and sauté for one minute over a medium heat. Turn off the heat and add the cream of pumpkin (if necessary, add a couple of tablespoons of the pasta cooking water).Serve, garnished with the pumpkin cubes, walnuts and parsley.

Preparation:

Clean the scallops, separate the white part from the coral, the orange part, using a sharp knife. Chop the corals and brown in a pan with a chopped shallot, 2 tablespoons of extra virgin olive oil, the toasted almonds and the red apple, chopped into small pieces. Add the Risoni and toast for two minutes, stirring with a wooden spoon. Deglaze with the white wine, then add a ladleful of vegetable stock and add more, when necessary, until the Risoni are cooked, i.e. for another 10 minutes: remember to stir from time to time. Before the Risoni are cooked, sauté the white part of the scallops with another 2 tablespoons of extra virgin olive oil, the other chopped shallot and the bay leaf for about 5 minutes, then add salt and pepper. Add them to the risotto, stir and serve with a sprinkling of chopped parsley.

Preparation:

Start by peeling the shallot and chopping it very finely, then sauté gently in 2 tablespoons of extra virgin olive oil in a pan. When the shallot is softened, add the Risoni and toast for about 2 minutes, then deglaze with the white wine. Add a ladle of stock and continue cooking the Risoni, adding stock as necessary if the risotto dries out. Halfway through the cooking time, or after another 5 minutes, add the finely chopped walnuts to the risotto. Leave aside a few coarsely chopped nuts for decoration. When the risotto is almost cooked, or after 11 minutes, stir in the Gorgonzola and grated cheese. Remove from the heat and add pepper to taste. Serve the risotto with Gorgonzola immediately and garnish with coarse chopped walnuts.

Preparation:

First prepare the squid by removing the eyes, innards, and the ‘quill’, and discard. Take care to remove everything. Rinse under running water and cut them into rounds of about 2 cm. Place in a colander with a container underneath and, in the meantime, wash the shrimp, peel and remove the intestines. Wash and cut the courgettes into rounds, but first cut the courgettes lengthwise so that the rounds are cut in half. Crush the garlic and heat about 2 tablespoons of extra virgin olive oil in a large non-stick frying pan, large enough to hold the pasta and sauce. Cook the courgettes for a few minutes on each side and season with salt, meanwhile put the pasta on to boil. Once the courgettes are cooked, add the squid and the cherry tomatoes cut into four parts, cook for no more than 4 to 5 minutes and add salt to taste. Drain the pasta when it is still al dente (after 11 minutes) and add it, together with the shrimp to the squid, courgette and cherry tomato sauce and stir for one minute. Serve and flavour the dish with rosemary and a generous sprinkling of pepper and a drizzle of extra virgin olive oil.

Preparation:

Clean the artichokes and cut them into wedges. Heat the garlic in a little oil and remove when it starts to brown. Add the artichokes, salt, and cook for about ten minutes, with a sprinkling of chopped parsley. Boil the Calamarata in plenty of boiling, salted water. In the meantime grate the Pecorino cheese, put the whole peppercorns on a chopping board and then crush them with a meat pestle. While the pasta is cooking, prepare the Pecorino cream (do not start this operation before because the cream would set too much): put about half of the grated Pecorino into a bowl. Add a ladleful of pasta cooking water to the grated Pecorino. Stir vigorously with a whisk, adding more water if necessary. Then add the remaining Pecorino, keeping a little aside for seasoning later. Add a little more water as needed: at this stage you have to take care to add the right amounts of Pecorino and water to get a cream of the right consistency and without lumps. Transfer half the crushed pepper into a large non-stick frying pan and toast over a gentle heat, stirring with a wooden spoon, then add a couple of ladles of the pasta cooking water. Drain the pasta al dente after 10 minutes, leaving it moist in the pan with the pepper. Keep the cooking water to one side. Add the Pecorino cream to the pasta and stir over a high flame. The secret lies in the ‘mantecatura’, or stirring well to obtain a creamy consistency: using the cooking water means that the starch released from the pasta helps the cheese to blend well and become creamy. Add half the artichokes and mix. Serve immediately, garnished with the remaining artichokes.

Preparation:

Cut the monkfish fillet into small cubes. Wash and dry the parsley and chop finely with a knife or a mezzaluna. Pour 2 tablespoons of extra virgin olive oil into a large non-stick frying pan and add a clove of garlic cut in two, keeping the heat medium-low. As soon the garlic starts to sizzle, add the cubes of monkfish, add salt and pepper to taste and let them brown well on all sides. Use kitchen tongs for this operation, as a spoon would risk flaking the fish. Deglaze with the wine and let it evaporate for a few minutes, always over a moderate heat; as soon as you can no longer smell the wine, gently scoop out the cubes of monkfish with a skimmer and keep to one side on a plate. Add the tomato pulp to the remaining sauce in the pan (including the garlic), season with a pinch of salt and cook over a low heat for 10 minutes, stirring occasionally. Now add the milk, which serves mainly to make the sauce less sour and creamier, without compromising the flavour in any way. Add it little by little, continuing to stir, and cook for another 4 to 5 minutes maximum. Turn off the heat, add the monkfish cubes and mix gently, then leave to rest, covering the pan with a lid. Bring some water to the boil for the Paccheri. Add salt and the pasta and cook until al dente (about 11 minutes). Once cooked, drain the Paccheri directly into the pan using a skimmer, then transfer the pan to the hob and stir over a high flame to mix everything well. Sprinkle with plenty of fresh parsley and serve the Paccheri with monkfish sauce, piping hot.

Preparation:

Start by trimming the leeks to remove the roots and the green part. Then cut lengthways and remove the first 2-3 leaves. If you notice any residue of soil, rinse the leeks, otherwise you can proceed with the cutting: slice to a thickness of a few millimetres. Pour two tablespoons of extra virgin olive oil into a frying pan, then add the leeks and blanch for 2-3 minutes over high heat, stirring frequently to avoid burning. Add salt and pepper to taste, pour in the water and leave to cook over a low heat for 15-20 minutes or until the leeks are soft. At the end of the cooking time, pour the cooked leeks into a blender together with the almonds and add grated cheese and 3 tablespoons of extra virgin olive oil. Transfer the mixture into a bowl and set aside. Cook the pasta in a pan of boiling, salted water. In the meantime, slice the pancetta into strips about half a centimetre thick. Set aside and prepare the radicchio: first remove the outer leaves, then cut in half and remove the inner stalk by making two oblique cuts. Chop the radicchio finely and rinse under running water; then drain well. Now move to the hob and sweat a clove of garlic in 3 tablespoons of olive oil for a few minutes, then remove it. Add the pancetta and fry for 1-2 minutes over a high heat, taking care not to burn it, stirring occasionally. Add the radicchio and simmer until soft for about ten minutes, stirring occasionally; add salt and pepper to taste and turn off the heat. Now cook the Paccheri in boiling, salted water. In a separate pan, without turning on the heat, pour the leek cream and dilute with 1-2 ladles of the pasta cooking water, until you obtain a liquid cream, in which you will directly drain the Paccheri that are now cooked al dente. Add the sautéed radicchio and pancetta and turn up the heat to high just to sauté everything for a minute. At this point your pasta with radicchio, leeks and pancetta is ready to be served: enjoy.