Sauce Hollandaise

This is one of my favorite sauces.
Although many claim that it is hard to do because it can easily "go crazy", this never happened to me, since the first time I have cooked it.
It is only a question of patience proceeding carefully and without haste.
The best method of cooking in a bain-marie, but you can also cook directly over a vry low flame using an heat spreader.

Ingredients for 6: 1cl of Water, 125 gr of Butter, the juice of 1 Lemon, 2 Egg yolks, Salt and White pepper.

Broccoli with raisins and pine nuts

This to me is a recipe from memory. It remembers me a gentle woman who worked for my family as cook: a dalicate and tiny woman and very kind as well and also a very good cook.
She was Friulian but cause she had worked in many in many cities in Italy, from North to South, and brought in her kitchen the memory of the places where she lived and worked.

Ingredients: broccoli tops, a clove of garlic, pine nuts, dried raisins, olive oil, salt.

Hauner Winery - Malvasia delle Lipari

La Malvasia delle Lipari ed altri vini dell'Azienda Hauner

Carlo Hauner Junior

The Hauner farm located on the island of Salina, in the Aeolian Islands was founded in the '70s by Carlo Hauner senior, who moved there and bought a land size of 20 hectares. After cleaning and having restored the ancient terraces, he made this land a vineyard Malvasia, grape already cultivated by local farmers on the island. The wine Hauner is today well known in the most prestigious restaurants worldwide

The farm now is led by Carlo Hauner Junior, son of the founder. It produces two types of Malvasia (natural and raisins), one white wine and two red wines and a unique Grappa di Malvasia delle Lipari. The production is made from the grapes from the vineyards, in the district of Lingua in Salina, and from grapes of other small local winemakers

Carlo Hauner, from Brescia but with Bohemian origin was the creator of the farm that bears his name. He arrived for the first time in the Aeolian islands in 1963 as a tourist. As a young man he was a painter and not yet twenty years old, he exhibited at the Biennale di Venezia. In the years of maturity he gained significant international success as a designer. His passion for winemaking can be seen as the ultimate challenge of an intense life full of interests... So begins the page on the website that tells the story of the Hauner winery.

Crépes with Agretti

What are Agretti? They look like grass, and are a succulent plant that grows in Italian bog land.

Agretti are a tasty vegetable that grows in Italy and in France.
They can be eaten raw but they are better blanched in salted water or steamed and tossed with olive oil and lemon.
They look like grass thin as spaghetti and this could suggest recipes more imaginative and creative. As nutritional value and taste are similar to spinach, but they have a much more delicate flavor .

The cleaning needs attention: snap off the red roots, and rinse the dirt off of them.

Stuffed artichokes "in teglia"

Artichokes are delicious both raw or cooked in different ways.
A simpler version of this recipe is on my book Cucina mediterranea. La Storia nel piatto

Ingredients: Artichokes (Roman or Sardinian), Lemon, a bunch of Parsley, a small Shallot, a bread crumps, few tablespoons of grated Parmesan, Olive Oil, white Wine and water, Salt and Pepper.