matteo's recipes
Enjoy cooking INSIEME
Prepare the recipes you tried during your event at INSIEME studio and discover new exciting ones. You can prepare them with friends and family and share great memories together!
In this section you will also find our partners’ deals and offer reserved for INSIEME’s guests.
check matteo's recipes
Starters
For 3/4 guests
- 250 g ricotta well drained
- 1 egg
- salt & Pepper
- 200g Spinach
- 45g Parmesan grated
- 50g Breadcrumbs
- Nutmeg
Boil the spinach for 2 minutes in non salted water. Strain them and cool them down under running water.
Squeeze them very well and remove as much water as possible.
Blend them with alf of the ricotta, the egg, Parmesan and the seasoning.
Add the rest of the ricotta and the breadcrumbs.
Form 7/8cm Gnudi.
Boil them in salted water.
Gnudi are ready when they start floating.
Collect and serve them with tomato sauce and Parmesan.
For 3 guests
- 60g sundried tomatoes
- 50g feta
- 120g ricotta
- 75g Parmesan
- salt and pepper
Blend the sundried tomatoes with the feta and half of the ricotta until smooth. Add the rest of the ingredients mixing with a spatula or spoon.
Fix the seasoning and place the filling in a piping bag.
For 3/4 guests
- 250 g ricotta well drained
- 1 egg
- salt & Pepper
- 200g Spinach
- 45g Parmesan grated
- 50g Breadcrumbs
- Nutmeg
Boil the spinach for 2 minutes in non salted water. Strain them and cool them down under running water.
Squeeze them very well and remove as much water as possible.
Blend them with alf of the ricotta, the egg, Parmesan and the seasoning.
Add the rest of the ricotta and the breadcrumbs.
Form 7/8cm Gnudi.
Boil them in salted water.
Gnudi are ready when they start floating.
Collect and serve them with tomato sauce and Parmesan.
For 3/4 guests
- 2x 250g burrata
Tomato confit
- 200g cherry tomato
- 50ml olive oil
- fresh thyme/rosemary
- 1 garlic clove
- salt
- pinch of sugar
- black pepper
Pesto
- 1 garlic clove
- 75g olive oil
- 40g rapeseed oil
- 45g basil leaves
- 80g parmesan
- 50g pine nuts
Wash the cherry tomatoes and cut them in half horizontally. Place them in a baking tray and season them with salt, pepper, sugar, oil and mix the aromatic herbs in.
Bake the tray 160°C for 20-25 minutes.
Let it cool down before serving.
Blend the washed basil leaves with the oil, nuts, garlic and Parmesan. Add a pinch of salt. If necessary add a splash of cold water or crushed ice (it will also help keeping the nice green color of the basil).