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<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Salmon</strong> - cooking method <strong> oven</strong>.</p><p> Ingredients: 600 G Fresh Salmon - 200 G Fresh Mushrooms - 80 G Butter - 1 Lemon (juice) - Pepper - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Flounder</strong>.</p><p> Ingredients: 400 G Frozen Plaice Fillets - 800 G Zucchini - 2 Onions - 50 G Butter - 2 Tablespoons Olive Oil - 2 Tablespoons Milk - Flour - Salt - Pepper</p>

<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Chestnuts</strong> - cooking method <strong> to boil fried</strong>.</p><p>Ingredients: For the Pasta: - 500 G Flour - 5 Eggs - Salt - Water - For the Filling: - Chestnuts - Milk - Salt - For the Dressing: - Sausage - Onion</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Anchovies</strong> - cooking method <strong> pan</strong>.</p><p>Ingredients: For the anchovies: - 250 g anchovies - 100 g breadcrumbs - 1 lemon (juice) - 20 g sultanas - 20 g pine nuts - 10 fresh mint leaves - extra virgin olive oil - salt - pepper - for the caponata : - 1 celery stalk - 100 g pumpkin - 50 g black olives - 1/2 onion - 50 g desalted capers - 20 g honey - 20 g white wine vinegar - extra virgin olive oil - salt - pepper</p>

<p>Recipe <strong>second</strong> for <strong>6</strong> people based on <strong> Deer</strong>.</p><p> Ingredients: 1 Onion - 1 Handful Parsley - 2 Teaspoons Pepper - 1 Glass Vinegar - 50 Cl Cream - Salt</p>

<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Asparagus</strong> - cooking method <strong> pan oven</strong>.</p><p>Ingredients: 500 G Frozen Asparagus - 300 G Rice - 1 Onion - 80 G Butter - 40 G Parmesan Cheese - For the sauce: - 30 G Butter - 30 G Flour - 100 G Cream - 25 Cl Milk - Nutmeg - Salt</p>

<p>Recipe <strong>appetizers</strong> for <strong>4</strong> people based on <strong> Borage</strong> - cooking method <strong> to boil</strong>.</p><p> Ingredients: 400 G Borage - 200 G Ricotta - 200 G Flour - 80 G Butter - 1 Egg - 80 G Grated Pecorino Cheese - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Rabbit</strong> - cooking method <strong> pan fried</strong>.</p><p> Ingredients: 300 G Rabbit Cutlets - 100 G Black Olives - Cumin - 100 G Spinach - 100 G Sliced Almonds - 30 G Butter - 3 Tablespoons Corn Starch - 4 Tablespoons Flour - 1 Bottle Sparkling Water - Peanut Seed Oil</p>

<p>Recipe <strong>second</strong> for <strong>6</strong> people based on <strong> Pullet</strong>.</p><p> Ingredients: 1 Pullet Ready For Cooking - 1 Pork Bladder - 150 Cl Chicken Broth - 1 Bouquet Garni - 4 Bay Leaves - 1 Tablespoon Olive Oil - For the Stuffing: - 150 G Veal (counter-round) - Salt - White Pepper - 18 Cl Cream - 1 Tablespoon Whipped Cream - 100 G Veal Sweetbreads - 100 G Carrots - 50 G Diced Zucchini</p>

<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Peas</strong> - cooking method <strong> fried</strong>.</p><p>Ingredients: 300 g Peas - 1 stock cube - 1 onion - 1 tablespoon chopped parsley - 2 eggs - 4 tablespoons grated parmesan cheese - 4 tablespoons breadcrumbs - 1 knob of butter - 2 tablespoons olive oil - 1 pinch of salt</p>