This is a flavorful , easy and quick recipe! The surprise is the technique to maintain the color of the vegetable. Ingredients for 4 servings : 600gr fresh broccoli , vegetable broth, olive oil , salt and ground black pepper to taste. Directions : the first step it is to cut in small pieces fresh broccoli .   Separate the dark green part (the flowers) from the light green (the shank) , because they need to boil for a different duration. After cutting and washing them put the pieces of shank in a big pot with boiling salted water. Now the secret to maintain the color of the vegetables it is to put a lot of salt in the water . Don’t worry broccoli will not be salted because they must boil for few minutes only . Boil the shank for 5/8 minutes, take out a piece and control the consistence with hands . When they have finished put the flowers and leave them in boiling water for 2/4 minute , control the consistence with hands to.  Wash again the vegetables with running water to rinse off the salt. Saute all the broccoli in a saucepan with two tablespoons of olive oil. Pour the vegetables into a blender, filling the pitcher no more than halfway full and add vegetable broth to your taste (about 200gr). Add salt and ground black pepper to your taste . If you want a more creamy soup you can add béchamel sauce.

Quiche Lorraine is a typical recipe of French gastronomic tradition, known throughout the world and appreciated because it’s easy to make and for its taste simple but firm. Ingredients : pasta brisè(form of shortcrust pastry) -300gr plain flour or all purpose flour, 150gr butter, 100gr very cold water- 1 eggplant , 4 yolks and 1 egg, 300gr of cream, 2 spoons of Parmigiano Reggiano cheese, oil and  pepper. Directions : Pasta brisè: the pastry can be made either by hand or for speed you can use a food processor if you have one. Cut the butter in small pieces (butter must be cold) . By hand : put the flour like a mountain  on a pastry board  . Make a hole in the middle and put the butter than start to rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and using a palette knife make deft movement until the dough binds together. Crush the dough and form a tablet, wrap it in plastic wrap and chill for about 30 minutes. Cut the eggplant into cubes and cook in a pan with oil, salt and pepper. Mix eggs with Parmigiano Reggiano, salt , pepper and then incorporate the cream. Take the dough and roll it quickly.  Put it in a cake pan. Make little holes with a fork . Lay the pieces of grilled eggplant and pour the egg mixture and cream. Cook in the oven at 150°C for about 1 hour.

This a traditional sauce that will make your pasta really tasty! The trick it is making it easy to digest! Ingredients: 500gr ground beef , 250gr ground pork, 250gr Italian sausage, carrot , celery, onion, salt , pepper, tomato paste or fresh tomatoes , half glass of white wine and half glass of milk. Directions : the first step it is to finely chop carrot, celery and onion . Put the mixture in a pan with oil and fry slowly over low heat. It will take 30 minutes to cook it well . This step is important because if you cook it in the right way you’ll digest perfectly the ragu. At this point in another pan put the meat all together at very high temperature. The pan must be hot already , when you put the meat , and there must be a little bit of oil on the bottom. With a spatula quickly detach the meat from the bottom of the pan and mix it until it will be cooked. Add the mixture of onion , carrot and celery cooked to it. Deglaze with the wine first, and when evaporated add the milk. As soon as the liquid is reduced, add tomato paste, salt and pepper. Cover with water or vegetable broth. Leave it simmer for at least 3 hours and adjust it with salt and pepper at the end of cooking. Put it on pasta and “buon appetito”!