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  • Spaghetti in parchment

    Ingredients: 1 lb. spaghetti, parsley, olive oil, garlic, clams, hot pepper flakes, salt.
    Preparation method: Rinse the clams and steam them open. Drain and reserve the liquid. Heat a few tablespoons of olive oil in a skillet and add the garlic, parsley, pepper flakes and clams. Cook the spaghetti until slighly underdone, drain and mix with the sauce. Wrap the spaghetti in a sheet of aluminium foil, sealing well. Place directly on PEPITA and bake at 350° for 10 minutes. Serve piping hot.

  • Rice and walnuts in parchment

    Ingredients: 12 oz (350 gr) long-grained rice, 2 oz (50 gr) prosciutto, finely chopped, 1/2 Lb. (200 gr) walnuts, 1 glass dry white wine, 2 tblsp. (50 gr) butter, 2 tblsp. (50 gr) heavy cream, broth, salt, peper, parsley, greated cheese.
    Preparation method: Heat butter in a saucepan, add the prosciutto, heat through, then add rice, mixing well. Add hot broth and when absorbed add wine. Stir continuously and gradually add the cream and nuts. When the rice is cooked, about 15 minutes, mix in the chopped parsley and a tablespoons grated cheese. Wrap the mixture in a sheet of alluminium foil, sealing well; place on PEPITA (350°) for 15 minutes.

  • Fish in parchment

    Ingredients: 2 lb. (1 Kg.) Fish (sea bass, pompano, trout or other fish), few sprigs, parsley, 2 bay leaves, 1 lemon, 3 anchovy fillets, oil, vinegar, salt, pepper.
    Preparation method: Clean fish, rinse and pat dry. Finely chop parsley and anchovies, add lemon juice, 2 tblsp. oil, 1 tblsp. vinegar, pinch salt and pepper and mix well. Spread mixture on fish and place bay leaves on top. Wrap the fish in a sheet of aluminium foil. Place on PEPITA and bake 35/40 min. in hot oven.

  • Guinea Fowl in parchment

    Ingredients: 1 guinea fowl (or pigeon, chicken), 2 oz. (50 g) prosciutto or salt pork, sage, oil, garlic, salt, pepper.
    Preparation method: Clean the fowl, rinse and pat dry. Stuff with a few cloves garlic and sage dipped in oil and sprinkle the inside with salt. Wrap the fowl strips of the salt pork or prosciutto and close in a sheet of aluminium foil, sealing well. Place on PEPITA and bake for about 2 hours at medium heat.

  • Beef Wellington

    Ingredients: 2 lbs (700 g.) beef, 1 package frozen puff pastry, 2 oz. (50 g.) prosciutto, 1 egg, salt, pepper.
    Preparation method: Sprinkle the meat with salt and pepper, wrap with strips of the prosciutto and tie with kitchen cord in order to hold its shape. Place in a baking pan and bake at 400° for about 15 min, let cool. In the meantime roll out the puff pastry and wrap the meat in after removing the cord. Sealt the pastry well and pierce once with a fork in order to let steam out while baking. Brush with the beaten egg use oven paper and place on PEPITA, in a hot oven until the pastry is golden.

  • Baked potatoes

    Ingredients: 4 baking potatoes, olive oil or butter, salt, pepper.
    Preparation method: Wash the potatoes without peeling them and cut in half lenghtwise. Use oven paper and place on PEPITA and bake at 400° for 30-40 minutes depending on size. Remove to a platter, make a cut in the potato and season.

  • Zucchini and eggplant

    Ingredients: 6 zucchini or eggplants (medium sized), olive oil, basil, salt, pepper.
    Preparation method: Wash the vegetables and slice them lenghtwise. Use oven paper, place on PEPITA and bake for about 15-20 minutes at high heat. Place on serving platter and season.

  • Croissants

    Ingredients: Excellent results can be had with commercial frozen dough.
    Preparation method: Set oven at medium heat, use oven paper and place the croissants on PEPITA. Bake for 20 minutes otherwise follow the manufacturer instructions.

  • Cookies

    Preparation method: Bake any of your favorite cookies recipes, use oven paper, place on PEPITA and bake for 20-25 min. at medium heat.

  • Apple turnover

    Ingredients: One recipe pie dough, 2 apples, 1 egg yolk, sugar.
    Preparation method: Roll out dough. Peel apples and slice thinly, spinkle with sugar. Place the apples on one half of rolled dough and fold over, sealing the edges well. Brush with the beaten yolk use oven paper and place on PEPITA. Bake for 20-25 min. at medium heat. Other fruit fillings can be used as desired.

  • Crostata di fragole

    Ingredients: One recipe pie dough, 1 orange, strawberry jam, 1 pint strawberries, sugar.
    Preparation method: Roll dough into a round and form border with the edges. Use oven paper and put into the oven directly with the backing shavel on PEPITA. Bake 20-25 min. When the dough is nearly cooled brush with the juice of the orange and spread with the jam. Place strawberries on the top and sprinkle generously with sugar.

  • To cook a real Italian Pizza

    – The best results are obtained with naturally leavened dough.

    – Pre-heat PEPITA in the oven set at medium heat.

    – Roll dough to desired size and for borders with edges.

    – Place dough on PEPITA and add sauce and other desired ingredients.

    – To easly put into the oven we suggest You to place a sheet of oven paper on the baking shalves: the pizza will slide on the fire clay without problems.

    – Put PEPITA in the oven and bake as necessary. Baking times will vary according to the tickness of the dough and temperature of the oven.

    Authentic Neapolitan pizza requires very thin dough, very high temperature, both for the oven and the tile, and a baking period of 10-12 minutes. For a thiker pizza, medium temperature and baking time of 15-25 minutes. After a few attempts you’ll find the right combination for pizza as you prefer it.

  • Sheet music

    Preparation method: Roll dough out into a disk as thin as possible – it is not important if the dough breaks in places.
    Pierce the entire surface with a fork. Use oven paper, place on PEPITA and bake for 5 min. on each side. This is a very good to be served with prosciutto.

  • Piadina

    Ingredients: 9 oz. (300 gr) flour, 3 oz. lard, milk, salt.
    Preparation method: Work the flour and the lard toghether with a pinch of salt and a tblsp. of milk. Knead the dough well until elastic. Pat piece of the dough into rounds of about 3 inches diameter and 1/4 inch thick. Use oven paper, place on PEPITA, until both sides are golden brown.

  • Salatini

    Ingredients: one package frozen puff pastry, one egg yolk, olives, capers, cocktail franks, anchovies.
    Preparation method: Roll out dough and cut into rounds with a cooky cutter. One each place an olive, anchovy etc., and brush with the yolk. Use oven paper and bake directly on PEPITA. Place in the oven at medium heat for 15 min.