PUFF PASTRY PIE with RADICCHIO

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Tagliatelle with spring onion, fresh and dried tomatoes

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For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
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RISOTTO ALLA MILANESE

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Risotto alla Milanese is apparently is very simple recipe, but don't get fooled; to prepare, it requires a little extra attention. First of all for 2 persons you need: - 2 cups vialone nano or carnaroli rice - 1/2 small white onion - 3 tbl. spoons butter - 0,1 grams saffron - 1/2 liter meat stock/broth - grated  parmesan cheese - salt / pepper Prepare the stock and keep it warm. Keep some stock in one teacup and add the saffron.  Chop onion (small pieces). Melt 2 spoons of butter and add onion.  let onions simmer over low flame/heat, don't let them get golden brown. Add rice and toast it, together with the onions for about 2 minutes. Pay attention and don't burn the onions/butter. Add about half of the stock and cook 7/8 minutes, stirring once in a while. Add the remaining stock a bit at the time, stirring contineously until the rice is cooked "all dente". Then add stock with safffron, continue cooking and stirring until all liquid has evapor...
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PETER'S PEPERONATA

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I used 4 bell peppers, 2 yellow and 2 red. 1 big white onion, 3 celery sticks and 2 garlic cloves. Futhermore; olive oil, bay leaf, rosemary and oregano, salt and pepper.  I chopped the vegetables in small pieces and put all the ingredients in a pan. The most important trick to get a really sweet and yummie peperonata is : THE WAY YOU COOK IT !!!!!!!!! Use the smallest flame or lowest temperarure you can get and let it simmer for 2 HOURS !!(closed pan with lid) Don't add water!  After 2 hours take off the lid and over higher flame let it cook until all the liquid  evaporates.  In this way the peperonata will get nice and creamy and very sweet! Buon appetito!
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