Panini de Jamon y Queso
1 barra de pan preferentemente del día anterior
250 g de jamón cortado en fino
100 g de salsa de tomate
un poco de aceite de oliva
250 g de queso Provolone cortado fino.

Cortamos el pan (preferentemente pan largo) como si fuera para bocadillo (a lo largo y despues en trozos de de más o menos 3 pulgadas) pincelamos el pan con el tomate y agregamos alguas gotitas de aceite, cubrimos con una feta de jamón y otra de queso en cada una de las porciones de pan.
Calentamos el horno a 200º/390f y metemos los paninis hasta que se deshaga el queso y tome color. Comemos templados o a gusto.
NOTA: esta es una forma fácil de hacer pero se pueden reemplazar los ingredientes de acuerdo a su gusto.

Roast Leg of Lamb

1 - 6 lb leg of lamb	1 large onion, chopped
3 cloves garlic, peeled	1/2 cup white wine
Italian Flat-leaf parsley	1 cup stock
Salt and pepper	2 Tablespoons flour

Preheat oven to 350 degrees F.
Chop garlic and parsley together until both are finely chopped. Cut slits in fat on the outside of the lamb. Insert garlic and parsley into the slits. Generously rub all sides of leg with salt and pepper. In a small pot combine onion, wine and stock and bring to the boil. Remove from heat. Place roast fat-side up on a rack in a shallow pan and roast, uncovered, 20 to 30 minutes per pound. Final meat temperature should read 180 degrees F. Baste with onion, wine mixture as needed.
Drain fat from pan. Pour off drippings and reserve. Leave 1/4 cup drippings in pan. Stir in 2 tablespoons flour until smooth. Gradually add reserved drippings and cold water, if necessary, to make 2 cups gravy. Cook for 3-5 minutes until thick. Serve mmediately.

Conchiglie with peas and bacon

1 lb. conchiglie	2 tbsp. butter
1 1/4 cup fresh or frozen peas	2 eggs
1/2 cup diced bacon	Parmesan cheese
3 tbsp. extra virgin olive oil	freshly ground pepper and salt to taste
1 medium chopped onion

Cook the chopped onion in a little water and when soft, add the peas. Salt to taste. In a separate pan sauté the bacon in butter. Cook the conchiglie for about 13 minutes in briskly boiling water and drain.
Add the bacon and peas to the pasta, then add the beaten eggs, the parmesan cheese and groun pepper.

Cauliflower "arriminati" macaroni

400 g macaroni	3 tbsp raisins
1 small cauliflower	3 tbsp pinoli
1 medium onion	2 tbsp freshly grated Pecorino cheese
1 tsp saffron powder	5 or 6 basil leaves
3 salted anchovies	salt
olive oil

Break the cauliflower up into separate flowers and chop the stem into chunks. Boil until tender but not mushy. Put a large saucepan of salted water on to boil for the macaroni. Heat enough olive oil in a large pan to cover the bottom well and slightly brown the sliced onion, then add the saffron melted in a little water. Add the cauliflower and lower the heat, simmer and stir. In another small pan crush the boned anchovy filets in 2 tbsp of olive oil and melt them into a paste. Add this mixture to the cauliflower, with the raisins and pinoli. Simmer for a couple of minutes.
When the macaroni are cooked "al dente", strain and pour into the cauliflower pan. Add 2 tbsp of grated Pecorino cheese and 5 fresh chopped basil leaves. Stir for a minute then serve.

Asparagus with Grana cheese sauce
10-12 asparagus per person, cooked in salted water or steamed.
4 pastry shells about 5 cm (3 in.) diameter prepared with flour, salt, oil and water rolled very thin.

For the sauce
2 hard boiled egg yolks	2 tbsp vegetable stock
2 salted anchovy filets, well washed	3 tbsp olive oil
2 tbsp black truffle juice	lots of pepper - no salt
3 tbsp grated Grana cheese

Cook ten of the smallest asparagus in salted water with a pinch of sugar and blend into a cream.
Prepare the sauce in a blender by adding all the ingredients except the olive oil which you will mix in at the end, a little at a time.
Place the asparagus on a hot plate and pour the sauce on top of them. Pour the asparagus cream in the pastry shells, that you will have previously baked, and place them near the asparagus tips.