Ingredients (4 people)

2 oranges

2 pink grapefruits

2 dls. of oil of olive

1 small bundle of parsley

1 lemon

salt and pepper

Preparation

Shave to alive the oranges and the grapefruits, to verify to have removed well the white peel that is slightly bitterish. To prepare the slices on the dish intercalating one of it of orange and one of grapefruit.

Wash the parsley and to mince it.

With the salt, the pepper, the oil and the lemon to make a citronette.

Pennette (italian macaroni) crudaiola style

Ingredients (4 people)

400 gr. half “penne”

300 gr. mature tomatoes

2 dl. oil of olive

1 clove of garlic

1 small bundle of basil

1 small bundle of parsley

1 stem of celery salt, pepper

and red chilly

pecorino cheese or nuisance grated

Preparation

Burn the tomatoes in hot water, to shave them and to cut into concassé style.

Mince the garlic deprived by the filaments, the parsley and the basil. Put the tomato cubes in a container and join the mince obtained before; add the olive, the chilli to pleasure, the salt and the pepper and let macerate for a half hour.

Chicken and olives

Ingredients (4 people)

300 gr. pulp of tomatoes

150 gr.  stoned olives

8 fillets of anchovies

1 chicken

1 dl. olive oil

1 clove of garlic

1 small bundle of parsley

salt and pepper

Clean the chicken, cut it in eight to salt and to pepper.

Brown the pieces in a saucepan and when they will be beautiful gilded, remove them from the pot and keep them warm.

Mince finely the garlic, the anchovies and start browning in the pot used for the chicken. Add the pulp of tomatoes and continue cooking.

After 10 min. add the tomatoes, the olives, lightly minced, and the pieces of chicken,cook to moderate fire and with the lid: add some water if it dries.

Blancmange with sauce of wood fruits

110 gr. sugar to veil

60 gr. shelled almonds

15 gr. fish glue

3 dl. milk

1,5 dl. liquid cream

3 cl  kirsch

For the sauce:

150 gr. soft  fruits

1,5 dl. water

50 gr. sugar

1 lemon

3 cl. kirsch

Boil the milk with the sugar and the minced almonds. Add the fish glue previously squeezed to soak well in the cold water and pass to the mixer.

Cool in a bainmarie with some cold water, add the kirsch and mix.

Incorporate the cream mounted to the composed before it is too set and put the blancmange into the dies, place in the fridge up to complete setting.

For the sauce: pour water and the sugar in a pot and melt, add the fruit and take to ebullition, pass to the mixer and make cool, to flavour with lemon juice and kirsch.