Difficulty: easy Preparation Time: 20 min. Cooking Time: 6 - 7 min. Portions: 4 min. We offer you a recipe for the holidays that offers an unexpected and tasty combination. Spaghetti with scallops and smoked bacon are a rather simple first course to make but certainly effective. For a dinner with friends or Christmas Eve dinner with the family. Ingredients 320 g of spaghetti 100 g of smoked bacon cut into thin slices 8 scallops a clove of garlic 1 yolk light seed oil extra virgin olive oil salt black pepper Spaghetti with scallops and smoked bacon are a tasty first course, with a simple but effective recipe, ideal to prepare for a dinner with friends during the holidays but also for a family dinner on Christmas Eve. The scallops, or shells of Saint Jacques, rightly considered a prized ingredient, are highly appreciated for their delicate flavor and the unique texture of the mollusk. The combination with the much humbler pancetta is not a new idea, just mention for example the Spelled Spaghetti with bacon and scallops or the Scallops with bacon and green pepper, for sure, however, it is successful. The peculiarity of this recipe lies in the very simple and separate cooking of the elements, the molluscs and the strips of bacon, which only at the end are recomposed on the plate, linked by a sauce that is a real surprise. Preparation Phase 1 To make spaghetti with scallops and smoked bacon, place the bacon slices in a hot non-stick pan and brown until crispy. Keep them warm and keep the pan greased. Carefully and delicately remove the scallops from their shells. Phase 2 Separate the corals from the shellfish and sear the first for a few moments in the same pan where you browned the bacon. Phase 3 Transfer the corals to the jug of an immersion blender along with an egg yolk. Add a pinch of salt and blend adding seed oil drop by drop until everything reaches the consistency of a mayonnaise. Phase 4 Blanch the shellfish nut, for 1-2 minutes per side, in the same pan and keep them aside, warm. Now heat, in the pan, a drizzle of oil with a clove of garlic. In the meantime you will have boiled the spaghetti al dente: drain and sauté them in a pan, adding the crumbled pancetta with your fingers. Phase 5 Remove the garlic and transfer the pasta to a hot serving dish. Complete with the shellfish and the sauce, a sprinkle of freshly ground pepper and immediately serve the spaghetti with scallops and smoked bacon. Shop this recipe

Difficulty: easy Preparation Time: 20 min. Portions: 4 Smoked salmon, avocado, cream cheese, and dill rolls are an easy recipe to make. Without cooking and in a few minutes you can prepare these delicious rolls for an appetizer or to be enjoyed with toasted bread at aperitif time. Ingredients 160 g of sliced smoked salmon 300 g of fresh spreadable cheese 1 lime (juice and zest) 1 ripe avocado fresh dill salt pepper The rolls of smoked salmon, avocado, cream cheese and dill are delicious rolls with a fresh and delicate flavor. Easy and rather quick to make, they are perfect as an appetizer or at aperitif time, perhaps accompanied by toasted black rye bread. With its strong but elegant flavor, smoked salmon is a versatile and much loved ingredient that turns every recipe into a dish with guaranteed success. Preparation Phase 1 In a bowl, mix the cheese with the finely chopped dill and the grated lime zest. Season with salt and pepper: you will need to obtain a homogeneous cream that you will transfer to a sac-à-poche for convenience. Phase 2 Divide the avocado in half, remove the peel and cut it into slices of about 1 cm. Transfer them to a plate and drizzle with the filtered lime juice. Spread a slice of smoked salmon on the work surface, place a little cream cheese on top and place an avocado stick on top. Phase 3 Roll up to form a roll. Proceed in this way until all the ingredients are used up, placing the rolls on a plate by hand. Finish with a few dill leaves. Keep the smoked salmon rolls, cream cheese and dill in the refrigerator until ready to serve. Shop this recipe

Difficulty: easy Preparation Time: 40 min. Cooking Time: 45 min. Portions: 6 portions. Tomato lasagna is a vegetarian variant of the classic Bolognese lasagna. The recipe is easy and consists of layers of tomato sauce, béchamel and mozzarella: substantial and tasty, it is perfect for Sunday lunch or for a special occasion. Ingredients 300 g of semolina sheets for lasagna 450 g of tomato puree 3 mozzarella 500 ml of bechamel 1 clove of garlic fresh basil extra virgin olive oil salt pepper Tomato lasagna is a vegetarian recipe, a variant without the meat sauce of the more classic Bolognese lasagna. An equally substantial and delicious first course or single course, perfect for Sunday lunch and to bring to the table for a special occasion. These vegetarian lasagna are not complicated to prepare, on the contrary, the recipe is easy and within everyone's reach: it consists of layers of semolina pasta sheets, therefore without eggs, (but you can also use egg pasta sheets) , tomato sauce, bechamel and mozzarella. A few leaves of fresh basil to flavor and the dish is ready. You can also use a milk-free béchamel to make them lighter. The result will always be a rich, fragrant and stringy lasagna, to be included in our 20 lasagna idioms: the classic recipes and the more alternative ones. Preparation Phase 1 To make the tomato lasagna, start with the preparation of the sauce. Heat the oil in a saucepan and sauté the garlic clove with some basil leaves. After a few minutes add the tomato puree, seasoning it with salt and pepper, and let it thicken. Then cut the mozzarella into slices and drain them on a tightly meshed sieve so that they lose some of their whey. Phase 2 Quickly blanch the pasta sheets in boiling salted water. Spread them on a clean cloth and pat them gently to cool and dry. Meanwhile, prepare the béchamel and let it cool for a couple of minutes. Phase 3 Now you can start composing the lasagna. In an ovenproof dish (ours is 30x20 cm) spread a few tablespoons of tomato sauce on the bottom. Then arrange a layer of pasta sheets covering the entire surface, continue with a few tablespoons of sauce and then with others of bechamel. Phase 4 Add the slices of mozzarella and add some fresh basil leaves. Continue in this way alternating layers of pasta, sauce, béchamel, mozzarella and basil until the last step, where you will end with: layer of pasta, béchamel spread all over the surface, a few tablespoons of sauce and slices of mozzarella. Complete with a sprinkling of pepper and a drizzle of extra virgin olive oil. Phase 5 Bake in a preheated oven at 180 degrees for 15-20 minutes. Remove the tomato lasagna from the oven and let it settle for 5 minutes before serving. Shop this recipe

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