INGREDIENTS (serves six) 1 octopus weighing approx 1.5 kg 50 g tomato purée 400 g potatoes 150 g basil pesto 500 g aubergine (perlina, red and white) 200 g plum tomatoes extra virgin olive oil salt pepper chilli basil thyme METHOD For the octopus: Cook the octopus in just a little water for approx. 1…

INGREDIENTS FOR THE FRESH PASTA: 300 g 00 type flour 50 g boiled spinach 2 eggs FOR THE FILLING: 500 g Palmieri ‘Favola’ mortadella 200 g ricotta 150 g Parmigiano Reggiano aged 24 months, grated Nutmeg to taste 0 g Extra virgin olive oil flavoured with black…

INGREDIENTS FOR THE PASTA: 5 fresh eggs per 500 grams of flour FOR THE FILLING: 100 g raw minced pork 100 g raw minced mixed cooked meats 100 g cured ham 100 g mortadella 100 g Parmigiano Reggiano 100 g breadcrumbs 70 g butter 5 eggs…