Sunday Soup
Ingredients
• 4 eggs100 g butter
• 200 g ground Parmesan
• 200 g semolina
• Pinch of salt, nutmeg
• 2 l beef broth

Preparation:
Mix all ingredients except for the broth in one big bowl – the butter has to be melted a bit previously. Put the ingredients in a casserole dish. Bake the mix in the oven for about 15-20 minutes at 180 degrees. Leave it to cool off, cut it in slices, and add it to the previously heated beef broth.

Stuffed Guinea-fowl Breast
Ingredients
• 800 g guinea-fowl breast
• 150 g Ricotta
• 150 g Parmesan cheese
• Marjoram
• 50 ml olive oil
• Salt, pepper to taste

Preparation:
Cut thin lines into the guinea-fowl breast, add salt and pepper to taste. Stuff the meat with the Ricotta-Parmesan mixture and add some marjoram. Stitch the meat together and simmer it on olive oil for a few minutes. Then place the guinea-fowl in the oven and bake it at 180 degrees for 15-20 minutes. Let the meat cool off slightly then cut it into slices. Garnish with fried onion slices and thick red wine sauce.

Lamb chops in fine herb sauce
Ingredients
• 800 g lamb chops
• 10 g breadcrumbs
• 2 bay leaves
• 2-3 spears oregano
• 2-3 spears thyme
• 2-3 spears rosemary
• Chives

Ingredients for the potato garnish:
• 500 g cooked potatoes
• 4 eggs
• 100 g Parmesan
• 100 ml Pellati tomato sauce
• 50 g smoked cheese

Preparation:
Cook and mash the potatoes, add eggs, Parmesan and sauce. Layer the mix, the cheese and the tomato sauce in muffin forms (a second row of the potato mix goes on top). Bake the mix in the oven for 10 minutes at 180 degrees. Cut the lamb chops to 2 cm thick slices. Mix the herbs with the breadcrumbs and dip the meat into this mixture. Pre-bake the meat on a small amount of olive oil, then place it into the oven for 10-15 minutes (bake at 180 degrees). Make sure not to overbake the lamb, otherwise the meat will become dry and tough.

Tortelloni stuffed with four cheeses, served with spicy rabbit stew
Ingredients
• Home-made noodles:
• 4 eggs
• 400 g flour

Stuffing:
• 150 g Ricotta (Italian creamy curd cheese)
• 100 g Taleggio cheese
• 50 g ground Parmesan
• 50 g ewe cheese
• Nutmeg

Rabbit stew:
• 200 g rabbit filet
• 30 g onions
• 30 g carrots
• 30 g celery
• 30 g courgette
• 1 spear rosemary
• 30 g tomato puree
• 50 ml white wine
• 1 tsp olive oil
• Salt, pepper to taste

Preparation:
Mush the eggs with flour and stretch the pastry until it’s 1-2 mm thin. Cut up the pastry to 60x60 mm squares, place some of the cheese mix in the middle, then fold the pastry together. Cook the noodles for 3-4 minutes in boiling water, then filter it.

To prepare the stew, cut the vegetables to very small pieces and simmer them on a bit of olive oil. Once this has been done, add the rabbit filet (also in small pieces), season with tomato puree, white wine, rosemary and pepper. After 5-10 minutes, once the tastes have mellowed with each other, mix the stew with the tortelloni.

Lasagna with Bolognaise Sauce
Ingredients
• 1/2 lbs instant lasagna sheets
• 1 1/2 tbsp butter 1
• 1/2 tbsp flour
• 1 cup milk, salt and pepper to taste
• 1/2 cup chopped onions
• 1 tbsp chopped garlic
• 1/4 cup chopped carrots
• 1 cup tomato sauce
• 1/2 Lb ground beef
• 2 tbsp red wine
• 1/2 cup chicken or beef stock
• 1 cup shredded mozzarella cheese

Preparation:
Cook lasagna according to package directions, drain. Rinse with cold water, drain again and set aside.
WHITE SAUCE: In a saucepan, melt butter over low heat. With a wooden spoon, stir in the flour until a thick paste forms. Add in the milk, and mix until smooth. Cook 10 to 12 minutes, simmering until thick and smooth. Simmer for 2-3 minutes more to remove the flour taste. Season with the salt and pepper.
BOLOGNAISE SAUCE: In a sauce pan, saute chopped onions and garlic in olive oil until onion is translucent. Add carrots and continue cooking for about 2 minutes. Add the ground beef and cook until the meat is done and crumbly. Add red wine, stock, and tomato sauce and simmer until the sauce is thick (about 10 minutes). Season with salt and pepper. In a lightly greased oven-proof dish, spread the Bolognaise sauce at the bottom. Add the white sauce and top with the lasagna sheets. Repeat layers until all ingredients are used, ending with a layer of lasagna sheets on top. Spread mozzarella cheese evenly on top. In a preheated oven, bake for 20 minutes at 350°F until the top is golden. Serve with garlic bread if desired. Serves 4.

Quick Fetuccini Carbonara
Ingredients
• 1 lbs thick-sliced bacon, diced
• 1 lbs fettuccini noodles
• 3 pc large eggs
• 1/3 cup chopped parsley
• 1 tbsp dried Italian herbs/seasoning
• 1 cup grated Parmesan cheese
• 1 tsp fresh ground pepper

Preparation:
1. Saute the bacon in a small skillet until crisp. 2. Remove with a slotted spoon and drain well on a paper towel. 3. Cook fettuccini noodles according to package instruction until firm and tender. 4. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. 5. Have the cooked bacon and the chopped parsley ready at hand. 6. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. 7. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 8. Sprinkle the bacon, Italian seasoning and parsley on, and serve immediately. 9. Top with lots of freshly grated parmesan cheese and freshly ground black pepper. Serves 4.

Baked Frittata Milanese
Ingredients
• 1 cup Broccoli flowerettes
• 1/2 cup Sliced mushrooms
• 1/2 cup Red pepper, cut into rings
• 2 Green onions, sliced into
• 1 inch pieces1 tbsp Spread
• 2 Green onions, sliced into
• 8 Eggs
• 1/4 cup Dijon or Country Dijon Mustard
• 1/4 cup Water1/2 pcs Italian Seasoning
• 1 cup Shredded Swiss cheese

Preparation:
Preheat oven to 375°F. In 10 inch ovenproof skillet, over medium high heat, cook broccoli, mushrooms, red pepper and green onions in spread until tender-crisp, about 5 minutes. Remove from heat. In small bowl, with electric mixer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese. Pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Serve immediatel . Serves 1.

Tiramisu and Kahlua Magic
Ingredients
• 12 Pk ladyfingers
• 2 egg yolks
• 1/2 cup powdered sugar
• 4 oz softened cream cheese, beaten until fluffy
• 1/3 cup whipping cream, whipped
• 1/4 cup kahlua
• 1/2 tsp instant espresso powder, dissolved in 1 tablespoon water
• 1 oz semi-sweet chocolate, chopped fine
• 2 tsp unsweetened cocoa powder

Preparation:
Preheat oven to 325°F. Arrange ladyfingers in single layer on baking sheet. Toast in oven 10 minutes. Set aside. Whisk yolks with sugar until smooth and thck in medium bowl. Whisk in cream cheese. Fold In whipped cream. Stir kahlua into espresso mixture. combine chopped chocolate and cocoa in another small bowl. Place 2 tablespoons cream cheese mixture in bottom of each of two (12 oz) wine goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons Kahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture. Top each dessert with 1/2 of the remaining cream cheese mixtures; smooth top. Sprinkle with remaining chocolate mixture. Cover; refrigerate several hours before serving. Serves 6.

Egg rolls
Ingredients for 4 people:
• 2 eggs
• 10 dkg cotto (boiled ham)
• 10 dkg Fontina cheese
• Salt, pepper
Preparation:
Crack the eggs, flavor them with a hint of salt and pepper, then form a 3-4 mm thick omlette in a saucepan prepared with butter. While it is still hot, cover it with thin strips of ham and Fontina cheese, then roll it up. Place it in a fridge for roughly 3 hours, then slice it up as thick as preferred.

Bresaola (matured cold collation of beef sirloin) filled with sheep cheese
Ingredients:
•8 slices of Bresaola (10 dkg)
•16 dkg creamy sheep cheese
•A small boquet of chives
Preparation:
Stir the cheese until it gets creamy, add a hint of salt if necessary, then cut up the chives into small pieces and add it to the cheese. Use a cream-sack to fill the meat slices with the cheese, then roll it up to form pipes.

Courgette and aubergine platform
Ingredients:
•15 dkg courgette
•5 dkg aubergine
•10 dkg mozzarella (pizza bella)
•5 dkg tomato pellati (Italian canned tomatoes)
•1 spoonful of oil
•Some grated parmesan (2-3 dkg)
•Salt, pepper
Preparation:
Cut the courgette up along its length, then add some salt, and pepper, before roasting it a bit on olive oil. Fill the muffin forms with the courgette slices. Cut the aubergine up into small pieces after roasting them a bit in a used saucepan. Add some pelatti, salt and pepper and some grated parmesan (be careful not to make the cream to fluid). The parmesan helps to control the density. Then fill the muffin forms with it, cover it with the remaining courgette, then bake it in a 180-degree oven for 15 minutes. Let it chill after that time and it is ready to be served.

Joghurt Bavarese
Ingredients:
•20 dkg nature yogurt
•2 db egg yolk
•6 dkg powdered sugar
•1,5 dkg sheets of gelatine
•2 dl cream

Ingredients for the sundae:
•15 dkg berries-mix
•2 dl water
•8 dkg sugar
Preparation:
Place the sheets of gelatine into cold water to make them soften up. Whip up the egg yolk into a hard cream with half of the powdered sugar. Heat up the yogurt and add the gelatine sheets and the rest of the sugar, then after it has cooled off a bit, mix it with the egg yolk and the whipped cream. Fill it into any shape you like, then place it into the fridge for half a day to make them numb. The preparation of the sundae is really simple: boil some water with the sugar, then pour it over on the berries-mix. Pour the sundae on the yogurt removed from the shapes.