Ristorante Al Tuguri

Prepare a mixture whit the fresh ricotta, the two eggs, the sugar, finely chopped parsley, grated peel of one orange.
Prepare separately a dough of wheat flour, semolina, three eggs, sugar, a pinch of salt and lard; when it is all well kneaded roll out the pastry. Put spoonfuls of the ricotta mixture on it. Separate one from the other as with the ravioli; turn over the pastry; cover the ricotta and divide the “culigionis” one by one with a pastry wheel.
Put a frying pan with plenty of oil on the heat and fry the culigionis, being careful to turn them over during the frying.
Place on a serving tray and sprinkle with icing sugar.

Ingredients (4 portions): For the dough: g 500 Wheat flour g 500 Semolina g 100 Sugar g 100 Lard 3 Eggs Salt For the filling: g 500 Fresh ricotta g 150 Sugar 2 Eggs 1 Bunch of parsley Grated peel of one orange Olive oil Icing sugar

Take the guts of lamb or kid and cut them into not too small pieces; then thread them on a spit made of wild olive or bay tree or iron.
When the spit is ready, tie up a well washed bowel around it, salt and, at last, wrap it all with the nappa.
Place the spits on a roasting pan and roast like meat.
You eat the “tataiu” well cooked and hot, being careful only not to dry them up during the cooking.

Ingredients (4 portions): Kg 1 Guts of lamb or kid 1 Bowel of lamb 1 Nappa of lamb Salt

Bone, wash in running water and thoroughly dry the anchovies. Place them in the vinegar for approximately 2 hours. When you take them out of the vinegar, rinse them in a dry white wine. Aside, prepare a cold sauce from salt, chilli pepper, a few drops of vinegar, a splash of brandy and extra virgin olive oil. Lay the anchovies on a bed of roughly chopped rocket, cover that with cubed tomatoes and the onion cut into round slices. Serve with the previously prepared cold sauce.

Ingredients (4 portions): 500 g fresh anchovies 300 g “Camona” tomatoes 100 ml. Extra virgin olive oil 2 bunches of wild rocket 1 large white onion dry white wine brandy white wine vinegar salt chilli pepper  Suggested wine: Torbato di Terre Bianche by Sella & Mosca wineries