Ingredients (doses for 6 people):
yellow potatoes 1 kg
flour 300 g
fine salt
Montébore cheese 50 g
cream 500 ml
Preparation and cooking
Boil the potatoes in cold water, peel them and mash them with a potato masher. Mix them with the flour and salt until you get a soft but compact dough.
Create the typical sausages and cut them into small pieces.

Pass them on a fork creating a hollow with your thumb.

Cook them in boiling water and remove them with a slotted spoon as soon as they come to the surface;

Sauté them in a pan in which a slice of Montebore has previously melted with a bit of cream.

Ingredients (doses for 6 people):
Carnaroli rice 350 g
1 liter milk
Parmigiano Reggiano 60 g
saffron 2 g
cream 10 dl
Salt up
Preparation and cooking
Put the rice and milk with a pinch of salt in a saucepan and bring to a boil over moderate heat. Bring the rice to cook and add the saffron. Let everything cool completely.
Prepare the dough for the pastry with the flour, a little oil, warm water and salt. Let the dough rest covered for at least an hour.
Add the grated Parmesan to the cold rice.
Generously grease two small or one large pans with olive oil.
Fold the excess of pasta on the edges over the rice and brush the pasta with plenty of oil.
Bake in the oven at 180 degrees for about 40 minutes.
Let it cool completely before enjoying this special rice cake.

Ingredients (doses for 6 people)
For the pasta: 00 flour 350g, 3 eggs
For the filling: 600g veal, 1.5 liter meat broth, 150g onion, garlic 1 clove, rosemary 2 sprigs, 2 eggs, 80g Parmigiano Reggiano, 60g cabbage, nutmeg to taste.
sea ​​salt to taste, black pepper, extra virgin olive oil
Preparation and cooking
Make the dough with flour, eggs and a little salt, knead until you get a homogeneous mixture, wrap it in kitchen film and let it rest in the fridge for at least an hour.
In a thick-bottomed non-stick pan, pour two tablespoons of extra virgin olive oil and add the onion, finely chopped, with a clove of garlic also chopped and brown for a minute over high heat. Add the meat and continue to brown. Add the meat broth, salt, pepper and rosemary and continue cooking for about 3 hours, adding a ladle of broth from time to time. Once cooked, add the blanched cabbage and finely chop. In a bowl, mix the meat with eggs, parmesan and nutmeg.
At this point you can start making the agnolotti: roll out the dough until you get a thin sheet. Divide the dough into strips and bridge small balls of filling of the same size in the center, spacing equally. Lightly wet the edges of the first sheet. Cover with a second one and let it adhere, removing the air around the filling by pressing. With a knife divide the various agnolotti and seal them with a fork.

Cook them in abundant salted water until they have all risen completely to the surface.

Ingredients (doses for 6 people)
For the marinade: 6 juniper berries, 4 peppercorns, 1 white onions, 1 carrots, fine salt to taste, 500 ml red wine, 2 bay leaves.
For the stew: 1 kg wild boar meat, 1 rib celery, 1/2 carrots, 1/2 onions,
1 clove garlic, 3 leaves sage, 1 sprig rosemary, 200 ml red wine, extra virgin olive oil to taste, salt to taste
Preparation and cooking
Finely chop the vegetables with a knife or in the mixer. Eliminate the fat part of the wild boar to eliminate the hint of wild ectagliatela into cubes of about 2 cm per side. Place the meat in a baking dish, add the juniper berries, the peppercorns, season with the previously chopped vegetables. Flavor with bay leaves and sprinkle with red wine. Then cover with plastic wrap and place in the refrigerator to marinate overnight. Recover the meat, drain it from the marinade. Heat a drizzle of oil in a large pan, add the remaining chopped vegetables, flavored with a sprig of rosemary and sage. Add the meat and brown it. Remove the sprig of rosemary with a kitchen tongs and blend with the red wine.
Salt the meat, cover with the lid and cook over low heat for at least 1 hour and a half.